Catalog Info
Effective Term
Winter 2017
WebAdvisor Title
Culinary Skills & Nutritional
Credit Hours
3.00
Contact Hours Per Week
5 (for 15-week classes)
Course Description
Introduces basic concepts in food preparation and techniques in food service operation. Explores proper use of kitchen procedures with hands-on food production methods, and discusses how to utilize the principles, standards, and practices involved in professional quantity food production. Instructor rotates students in the following production areas: pantry, soups, stocks, sauces, vegetables, and the entree department.
Pre-requisites
Satisfactory completion of or enrollment in ENG-081 or ENG-082 or higher, or a satisfactory score on the English placement exam.
Co-requisites
Completed or concurrent enrollment in HOSP-105, HOSP-220, and HOSP-226
Course Satisfies MACRAO Requirements
No