FDNS1301 — Introduction to Foods
Add to Publication Includes preparation techniques and selection principles. It is recommended that students take CHEF 1301 as a Students must receive a B or better. Recommended Basic Skills 0501 at: NLC: No NVC: No PAC: No SAC: No SPC: Yes Click here for course schedule information.
Prerequisites: INRW0420
Part of
- Baking and Pastry Arts, A.A.S.
- Culinary Arts, A.A.S.
- Restaurant Management, A.A.S.
- Baking Principles Level 2 Certificate
- Catering Management Level 2 Certificate
- Culinary Studies Level 2 Certificate
- Restaurant Supervision Level 2 Certificate
- Artisan Breads & Specialty Desserts Level 1 Certificate
- Baking Principles Level 1 Certificate
- Cake Decorating Level 1 Certificate
- Catering Management Level 1 Certificate
- Culinary Studies Level 1 Certificate
- Restaurant Supervision Level 1 Certificate