FN 228 ITALIAN CUISINE

2 Units 1 hour lecture 3 hours lab
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Theory and study of Italian cuisine. Regional and cultural differences are explored as to how they are represented in traditional specialties. Students will gain practical experience in the techniques, preparation, and presentation of Italian cuisine. Development of professional skills for catering and the restaurant industry will be emphasized.
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