2018-2019 Spring Edition 
    
    Aug 03, 2020  
2018-2019 Spring Edition [ARCHIVED CATALOG]

FN 240 CULINARY PRINCIPLES I


3 Units 2 hours lecture 3 hours lab
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Recommended Preparation: FN 246
Beginning students will gain a general understanding of cooking theory while developing professional culinary arts skills. Basic cooking principles of stocks, sauces, soups, poultry, vegetable and starches will be included. Development of culinary skills through lab applications.
NR