HR 135 - Food Preparation Techniques

Credit Hours: 4

A study of the fundamental principles of food preparation and laboratory experience in high standards of production; attractive service, selection of equipment for work and the effective use of time and emphasis on basic food preparation techniques, including the principles of preparation and the use of convenience foods in the areas of egg cookery, appetizer, desserts, vegetables, stock and soups, sauces, cereals, pasta, meats, poultry and seafood.
F (N)