FCS 132
Culinary Science
Jacksonville State University · UGRD · Fall 2026
1 section
Catalog description
An introduction to the study of commercial food production including fundamental cooking techniques, knife and hand-tool skills, flavor affinities, and visually pleasing culinary presentations.
Sections
Current meeting, instructor, credit, and enrollment details
001
Availability not recently verifiedClass #jacksonville-0438Fall 2026UGRD3 credits
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