2019-2020 Catalog 
    
    Sep 29, 2020  
2019-2020 Catalog [ARCHIVED CATALOG]

FN 246 INTRODUCTION TO CULINARY ARTS


3 Units 2 hours lecture 3 hours lab
Prerequisite: FN 171  or FN 210  or current ServSafe Certification
Basic principles of culinary arts with focus on terminology, knife skills and professional techniques. Practical experience in techniques, preparation, presentation and service of cold sauces, salads, sandwiches and breakfast items including cheese selection will be explored. Purchasing, storage and quality control of pantry products are included.
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