HIA 130◊ Culinary Arts Quantity-Food Preparation I

3 credits

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 and preparation of soups, sauces, entrees, vegetables, starches and garnishes. Sanitation, recipe reviews and analysis, and knowledge of tools and equipment are included.

Laboratory: 6 hours

(course fee required)