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Jun 07, 2026
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Working Undergraduate Catalog 2026-2027
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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).
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