Course Number :
Course Title: PRINCIPLES OF FOOD PREPARATION
A study of the various foods, production principles, cooking methods, food storage and equipment utilized in food preparation. Includes both lab and classroom learning opportunities. The classroom component provides the theoretical basis of food types and production processes that will then be demonstrated and experimented with in the lab environment. Requires the purchase of professional uniform and some supplies.
Prerequisite: HMGT 0220 and have passed the National Resturant Association ServSafe Food Protection Manager certification exam