Description: Introduction to food preparation techniques, culinary theory, and equipment used in commercial food service. Basic concepts of kitchen organization and operation, heat transfer, basic terminology, use of standardized recipes, weights and measures, product evaluation, recipe conversion, food composition and introduction to commercial equipment and work methods. American Culinary Federation competency skills included. Field trips may be required.
Prerequisites: Eligibility for MATH-0950 Beginning Algebra I, and eligibility for ENG-1010 College Composition I, and HOSP-1020 Sanitation and Safety or concurrent enrollment, or departmental approval: industry experience.
Hours: 3 Lecture: 2 Lab: 3
Fees: $25.00
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