Description
Continuation of Basic Cooking Methods. Hands-on cooking class where basic cooking skills will be learned, built upon, and performed in an institutional setting. Provides the student with skills for entry-level employment in the food service industry or improve their cooking skills in the home. Focuses on meat, pork, poultry and fish; yeast breads; and elements of restaurant bookkeeping. Prerequisite: FN102 or instructor’s permission. (Course fee)