HIA 130◊ Culinary Arts Quantity-Food Preparation I
Last Update Effective: 1/15/93
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)