FCFN 222 Advanced Culinary Techniques and Menu Design
Fundamentals of planning, preparing, and serving financially responsible, appetizing and aesthetically appealing meals in a commercial kitchen environment. Attention is given to foods and learning the fundamentals of using commercial food preparation equipment and the use of computers in food service. Prerequisite: FCFN 110. Not open to students who have credit in FCFN 220. Open only to hospitality and food management majors.