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Detailed Course Information

 

Fall 2017
Dec 15, 2017
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Information Select the desired Level or Schedule Type to find available classes for the course.

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.
3.000 Credit hours
3.000 Lecture hours

Levels: Undergraduate
Schedule Types: Lecture, Lecture/Lab

Management Department

Restrictions:
Must be enrolled in one of the following Levels:     
      Undergraduate
      Graduate
Must be enrolled in one of the following Fields of Study (Major, Minor, or Concentration):
      Hospitality and Food Managmt

Prerequisites:
Undergraduate level FCFN 110 Minimum Grade of D-

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