AEFN 789NC BASIC FOOD PREPARATION

0 Unit 1 hour lecture 3 hours lab
Prerequisite: FN 210NC or current ServSafe Certification
Introduction to the basic principles of food preparation. Students will learn proper measurement techniques, knife skills, cooking temperatures and functions of all equipment. Practical application of food selection, cost analysis, proper handling, cooking, safety and sanitation techniques will be covered.
Grading Method: NC - Noncredit
R-E-3

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