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|Culinary Arts Summer 2014|
FN 142 - CLASSICAL FRENCH CUISINE
Units: 2Material Fee: $65lockPrerequisite: FN 171 or 210 or ServSafe Certificate
Techniques of menu planning, preparation, presentation and service of French cuisine. Fundamental techniques of cooking defined and emphasized through classical recipes. Culinary careers and professional applications explored.
eventMeets from: 5/27/2014 to 7/6/2014
|Open Seats: None||T Th||9:00AM - 2:20||roomVIL 3-03||personL. Inlow||subjectDetails|
descriptionSaddleback Chef’s jacket required. Info on the first day of class.
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