HIA E30 Culinary Arts Quantity Food Prep I

Students participate in supervised back-of-the-house activities in conjunction with the faculty dining operation. Experience is provided in the following areas: basic cooking techniques, preparation of soups, sauces, entrees, vegetables, starches and garnishes. Sanitation, recipe reviews and analysis, and a knowledge of tools and equipment included. For course sections numbered 101 and above, the course may be taken for college credit. All lower numbered sections are noncredit only.

Credit Hours: 3.0 AEC
Prerequisites