2021-2022 Catalog 
    
    Oct 24, 2021  
2021-2022 Catalog [ARCHIVED CATALOG]

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). C-ID: HOSP 160
Grading Method: GR - Letter Grade or Pass/No Pass
NR