FOODS 111 - Principles of Food Preparation (Lecture)

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.

Corequisite: FOODS 112 Principles of Food Preparation (Lab) or departmental permission.
Prerequisites:

Students must be college-ready in the areas of Reading, Writing, and Math or have successfully completed course FOODS 101 Exploring Culinary Arts .
Offered fall and spring semesters.