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Apr 18, 2024
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2018-2019 Spring Edition [ARCHIVED CATALOG]
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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
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