Catalog Entries |
Date
Apr 26, 2024 |
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| HOM 250 - Food Preparation I |
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This course introduces students to the principles and fundamentals of basic cutting and cooking techniques, including meat, fish, poultry, vegetables, baking, and pastries. It also equips students with the fundamental hygiene, sanitation, and safety practices pertaining to the kitchen. Learned concepts and techniques will be demonstrated and practiced in a laboratory kitchen.
[3-0, 3cr.].
3.000 Credit hours 2.000 Lecture hours 3.000 Lab hours Levels: Undergraduate Schedule Types: Lab, Lecture, Tutorial Hospitality & Tourism Mgmt. Department |
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