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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR