Recent SemestersSpring 2023, Fall 2022, Fall 2021Class Size18 studentsCreditsNot publishedPrerequisiteFBM A102 or FSM A160 or concurrent enrollment. Transfers ToNot transferableDescriptionThis course introduces students to the fundamentals of food preparation and cooking techniques, as well as the identification and safe usage of commercial kitchen equipment. Students will apply safety and sanitation principles to food production and equipment handling. Not required for Culinary Arts students. Hospitality dress standards are required. Formerly FSM A150.Usually HeldTue 1:15pm–7:45pm, Wed 1:00pm–3:05pm, Wed 2:00pm–4:05pm 