CULIN 112 - Principles of Food Preparation (Lab)

2 credits

Application of the scientific principles underlying correct preparation and handling of fruits, beverages, vegetables, salads, salad dressings, eggs and egg products, meat, poultry, fish, cereals, baked products, and starch-thickened products. Emphasis is placed on the correct techniques of handling, preparing, and presenting food; application of the principles of sanitation and safety; operation and cleaning of food preparation equipment.

Corequisite: CULIN 111 Principles of Food Preparation (Lecture)
Pre or Corequisites: HOSP 115 - Introduction to the Hospitality Industry

Offered fall and spring semesters.