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May 12, 2024
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HA 1103 - Principles of Food Preparation I 3 Credits
Focus on principles, techniques, and theories of food preparations emphasizing nutritional content, proper use and selection of equipment, while stressing sanitary quality controls and guest accommodations that focus on food production.
Corequisite: HA 1011 Sanitation and Safety
Course Level Objectives
Upon successful completion of this course the student will be able to:
1. Explain the differences in cooking methods (PLO 1)
2. Explain the structure and use of recipes. (PLO 1)
3. Use kitchen equipment in a safe, sanitary and professional manner. (PLO 1)
4. Develop an understanding of the use and importance of herbs and spices in the professional kitchen. (PLO 1, 3)
5. Demonstrate knife skills. (PLO 1)
6. Create basic stocks and sauces. (PLO 1)
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