Description
Introduction to Food Preparation for Hospitality
A study of the fundamental principles of food preparation to introduce hospitality students to basic culinary skills. Topics will include kitchen professionalism, proper station set up, basic knife skills, basic cooking techniques, proper handling and storage of various food items, and appropriate portions and plating techniques.
Details
Grading Basis
Graded
Units
4
Component
Lecture/Laboratory - Required
Offerings
Course
CHEF 1471
Academic Group
Workforce Education
Academic Organization
Culinary Arts
Campus
System
Course
CHEF 1471
Academic Group
Workforce Education
Academic Organization
Culinary Arts
Campus
Central College
Course
CHEF 1471
Academic Group
Workforce Education
Academic Organization
Culinary Arts
Campus
Northeast College
Course
CHEF 1471
Academic Group
Workforce Education
Academic Organization
Culinary Arts
Campus
Northwest College
Course
CHEF 1471
Academic Group
Workforce Education
Academic Organization
Culinary Arts
Campus
Southeast College
Course
CHEF 1471
Academic Group
Workforce Education
Academic Organization
Culinary Arts
Campus
Southwest College
Course
CHEF 1471
Academic Group
Workforce Education
Academic Organization
Culinary Arts
Campus
Coleman-Health Science
Course
CHEF 1471
Academic Group
Workforce Education
Academic Organization
Culinary Arts
Campus
Online College