FOODS 111 - Principles of Food Preparation

2 credits

The scientific principles underlying correct handling and preparation of fruits, beverages, vegetables, salads, salad dressings, eggs and egg products, meat, poultry, fish, cereals, flour, starch, and baked products.

Class Hours: 2 Prerequisites:

FOODS 101 Exploring Culinary Arts is required as a prerequisite only for those students who place into READ 93, ENG 91, ESL 94, or MATH 92 on placement exams. Otherwise there is no prerequisite. Corequisite: FOODS 112 Principles of Food Preparation Lab or departmental permission. Offered fall and spring semesters.