|
May 18, 2024
|
|
|
|
Fall 2009 Course Catalog [ARCHIVED CATALOG]
|
FOODS 112 - Principles of Food Preparation Lab2 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.Lab Hours: 6Corequisite: FOODS 111 Principles of Food Preparation or departmental permission.Offered fall and spring semesters.
|
|