This course serves as an introduction to developing the understanding of the art and science of cooking in a laboratory setting. Units of this course consist primarily of hands-on preparation of foods, especially suited for both commercial and institutional foodservice operations. Detailed professional preparation methods and techniques, as well as laboratory preparation and presentation of both hot and cold foods, are emphasized. Demonstrations and the practice of various cooking methods while adhering to safe sanitary food handling procedures will be incorporated daily.
Total Program Hours: 45 hours
This class meets in person on Wednesday and Thursday from 5 pm to 9 pm at Ender Hall, Room E-193.
Course: Professional Food Prep Techniques
|Start Date||End Date||Fee|
|March 23rd, 2022||May 5th, 2022||$410|