Jun 01, 2020  
2019-2020 Catalog 
    
2019-2020 Catalog

HSP 101 Principles of Food Preparation


Pre- or Co-Requisite: ENG 088  and MAT 094 . Program Director signature required to register.
3 credits

Students develop basic cooking methods and culinary techniques in the production of vegetables, salads, meats, poultry, fish, soups, stocks, sauces and eggs. Students employ standard techniques with special attention to commercial and quantity preparation while applying proper kitchen sanitation. Tool and equipment use, weights and measures, physical facilities and recipe conversions are discussed and practiced. One hour of class work; four hours of laboratory.