FN 228 ITALIAN CUISINE

2 Units 1 hour lecture 3 hours lab
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Theory and study of Italian cuisine. Regional and cultural differences are explored as to how they are represented in traditional specialties. Students will gain practical experience in the techniques, preparation, and presentation of Italian cuisine. Emphasis is on developing professional skills and techniques applicable to the commercial food industry.
Grading Method: GR - Letter Grade or Pass/No Pass
NR