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May 13, 2024
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2018-2019 Spring Edition [ARCHIVED CATALOG]
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FN 241 CULINARY PRINCIPLES II 3 Units 2 hours lecture 3 hours lab Prerequisite: FN 171 or FN 210 or current ServSafe Certification Recommended Preparation: FN 240 Advanced principles and techniques of culinary arts will be covered. Practical experience in techniques, preparation, presentation and service of poultry, meats, fish and shellfish, charcuterie will be explored. Purchasing, storage and quality control of products will be taught. NR
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