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.

Course Availability: Offered Fall Semester Only

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)