It looks like you're using Internet Explorer 11 or older. This website works best with modern browsers such as the latest versions of Chrome, Firefox, Safari, and Edge. If you continue with this browser, you may see unexpected results.
FAB 230: Gastronomy Essentials: Cookbooks (Print and Online)
Resources to support the course:
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,