FN 246 PANTRY

3 Units 2 hours lecture 3 hours lab
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Fundamental principles of pantry preparation will be covered. Practical experience in techniques, preparation, presentation and service of cold sauces, salads, sandwiches and breakfast items and cheese selection will be explored. Purchasing, storage and quality control of pantry products are included.
Repeatability NR