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Apr 20, 2024
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2019-2020 Catalog [ARCHIVED CATALOG]
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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.
NR
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