FN 230 VEGETARIAN CUISINE

2 Units 1 hour lecture 3 hours lab
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Focus on the art of preparing and presenting plant based foods. Practical experience in preparing a variety of plant based dishes. Includes an exploration of nutritional information including health benefits and recommendations for healthy food planning, and use of specialized ingredients. Emphasis is on developing professional skills and techniques applicable to the commercial food industry.
Grading Method: GR - Letter Grade or Pass/No Pass
NR