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Apr 26, 2024
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2020-2021 Catalog [ARCHIVED CATALOG]
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FN 101 CULINARY PRINCIPLES I 3 Units 2 hours lecture 3 hours lab Transfers: CSU Prerequisite: FN 171 or FN 210 or current ServSafe Certification Recommended Preparation: FN 246 Beginning students will gain a general understanding of cooking theory while developing professional culinary arts skills. Basic cooking principles of stocks, sauces, soups, poultry, vegetable and starches will be included. Development of culinary skills through lab applications and field trip excursions (formerly FN 240). Grading Method: GR - Letter Grade or Pass/No Pass NR
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