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General School Information
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General School Information / Online Learning at JNA
Culinary Courses / FS-1XX
Culinary Courses / FS-2XX
Culinary Courses / FS-3XX
Associate Degree Courses
Job Readiness (JP-100)
Interpersonal Skills (LS-101/LS-102)
Externships / WE-100 Externship I
Externships / WE-200 Externship II
The course describes common procedures used to prepare stock, ingredients used in making stock, and explains the functions of a stock in making sauces and soups.
This course focuses on the procedures necessary to prepare a full repertoire of both classes and contemporary sauces, their uses and the reasons for using a sauce to finish a dish.
This course discusses the classifications of soups, preparation methods, methods of thickening, holding, and serving.
FS-205 Meat, Fish, & Poultry Cookery
This course begins with the basics of type, grade, and cuts of these main dish items. Discussions include: roasting, baking, broiling, frying, boiling, saute, and braising. Recipes, seasoning, and servings are also covered.
FS-206 Vegetable, Rice, & Pasta Cookery
Course includes: Achieving proper doneness in vegetables, rice and pasta, general rules and methods of cookery, seasoning, and serving.