Transfers ToCSUDescriptionProvides knowledge and experience in food preparation terminology, equipment, and techniques to increase proficiency, coupled with investigation of the science principles involved. Emphasis is on ingredient functions and interactions; production and sensory evaluation standards; food safety and sanitation; nutrient composition; and food aesthetics and presentation. Content includes recipe and menu development, stocks, sauces, meat, poultry, fish and shellfish. This course is not open to students who have received credit for FCS 120.Usually HeldMon 1:00pm–4:00pm, Mon Wed 8:30am–11:30am, Wed 8:30am–11:30am 