HRM-103 Professional Food Preparation Techniques

This course is an introduction to preparation techniques of foods including vegetables, starches, dairy, eggs, fish, soups, sauces, shellfish, poultry, and meats. Knife skills, cooking methods, food presentation, butchering, kitchen organization, recipe conversion, weights and measures, equipment usage, and product evaluation are introduced. Demonstration and practice of various cooking methods while adhering to safe sanitary food handling procedures will be incorporated daily. Lecture [1.00], Laboratory [4.00].

Credits

3

Syllabus for this course.