HA 1113 - Principles of Food Preparation II

3 Credits

Focuses on the principles, techniques, and theories of food preparations. Nutritional content, proper use, and selection of equipment, while stressing sanitary quality controls, and guest accommodations that focus on food production are emphasized.

Course Availability: Offered Spring Semester Only

Prerequisite: HA 1011 Sanitation and Safety and HA 1103 Principles of Food Preparation I

Course Level Objectives
Upon successful completion of this course, the student will be able to:

1. Differentiate between vegetables and fruits and their applications in food preparations. (PLO 1)
2. Identify the components and cuts of meats. (PLO 1)
3. Demonstrate the art of Hors D’oeuvres and Canapes. (PLO 1)
4. Illustrate the importance of the appearance of food through effective food presentation and garnishing. (PLO 1)
5. Apply the foreign influences on classical cuisines, and the popularity of ethnic and international cuisines via a semester-long project. (PLO 1)
6. Differentiate the basic principles and ingredients used in bakeshop production (including yeast products, quick breads, cookies, pies, pastries, and other desserts). (PLO 1)