FN 142 CLASSICAL FRENCH CUISINE

2 Units 1 hour lecture 3 hours lab
Transfers: CSU
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Mastery of techniques in menu planning, preparation, presentation, and service of French cuisine. Professional and commercial applications as well as culinary careers will be explored.
Grading Method: GR - Letter Grade or Pass/No Pass
NR

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