2019-2020 Undergraduate Catalog 
    
    Feb 28, 2021  
2019-2020 Undergraduate Catalog [ARCHIVED CATALOG]

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HSP* H101 - Principles of Food Preparation


Credits: 3
A laboratory course which teaches the theory and develops skills in basic cooking methods and culinary techniques in the production of soups, salads, vegetables, stocks, and sauces. Meats, poultry, and seafood are prepared employing standard techniques with special attention to commercial and quality production. Tool and equipment use, weights, measures, and recipe conversion are discussed and practiced.



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