Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made and proper use and care of kitchen equipment. Part I of II.
Lecture 2-3 hours. Laboratory 0-3 hours. Total 3-5 hours per week.
Covers the moral and legal responsibilities of management to insure a sanitary and safe environment in a food service operation. Emphasizes the causes and prevention of foodborne illnesses in conformity with federal, state and local guidelines. Focuses on OSHA standards in assuring safe working conditions.
Lecture 3 hours per week.
Instructs the student in the preparation of stocks, soups and sauces. Promotes the knowledge/skills to prepare stocks, soups and sauces and to select appropriate uses as meal components.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.