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.

Course Outcomes
Upon completion of this course, the student will be able to:

apply the basic cooking principles and techniques used in food preparation;
identify and demonstrate proper usage of food service equipment;
implement quality standards in food preparation (i.e. color, texture, appearance, degree of doneness, etc.);
list leading nutrients, food sources, amount of servings, and examples of well balanced meals;
implement sanitary food handling techniques;
implement a standardized recipe; and
demonstrate merchandising techniques with regard to plate presentation, garnishing, etc.

F (N)