Foundations of Food Preparation


Introduction to modern and classic theories and application of food preparation through lecture and student-centered labs. Kitchen organization and sanitation practice in presentation and food evaluation is stressed to create an awareness of the standards of culinary arts as a profession. Emphasis on techniques of food preparation and the performance of manual skills applicable to a defined category of foods and or cooking method. 4 Credits (2 Lecture - 6 Lab) Corequisite(s): FHD118.