| |
Nov 29, 2024
|
|
|
|
|
2021-2022 Undergraduate Catalog ARCHIVED CATALOG: CONTENT MAY NOT BE CURRENT. USE THE DROP DOWN ABOVE TO ACCESS THE CURRENT CATALOG.
|
FAB 230 - Gastronomy Essentials
Hands-on learning experience emphasizes the principles of kitchen operations, basic cooking techniques, food science, safety and sanitation, recipe conversion and food cost calculations. Communication, problem solving and team building skills extends students’ knowledge and ability to function successfully in the restaurant industry. Practical work experience is gained during the semester.
Credits: 3
Prerequisites: Minimum grade of C in HMD 130 . Health Card obtained from the Southern Nevada Health District (SNHD).
|
|