FN 228 - ITALIAN CUISINE
- Recent Professors
- L. Inlow
- Recent Semesters
- Spring 2025, Spring 2024, Spring 2023
- Class Size
- 25 students
- Difficulty
- 5.8Demandingout of 10
- Credits
- 1
- Spring 2025 Sections
- View Spring 2025 sections of FN 228
- Transfers To
- Not transferable
- Description
- Theory and study of Italian cuisine. Regional and cultural differences are explored as to how they are represented in traditional specialties. Students will gain practical experience in the techniques, preparation, and presentation of Italian cuisine. Emphasis is on developing professional skills and techniques applicable to the commercial food industry. (formerly FN 228)
- Usually Held
- Mon 9:00am–12:50pm, Mon 9:00am–1:15pm