2019-2020 Catalog 
    
    Feb 04, 2023  
2019-2020 Catalog [ARCHIVED CATALOG]

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 101  
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.
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