CCN: FSS1240C

Title: CLASSICAL CUISINE

Credit Hrs: 3.00

Description

This course provides the professional culinary student with new menu items and terminology. It sets and applies standards to hot/cold hors d'oeuvres, appetizers, large and small dinner parties, and pastry products. The students observe preparation skills, write recipes, practice correct serving techniques, and taste the prepared food. Instructor's approval or

Prerequisite(s) : FSS1221C

Lec Hrs	Lab Hrs	Oth Hrs	Fees
32.00	32.00	0.00