This course is an introduction to preparation techniques of foods including vegetables, starches, dairy, eggs, fish, soups, sauces, shellfish, poultry and meats. Knife skills, cooking methods, food presentation, butchering, kitchen organization, recipe conversion, weights and measures, equipment usage, and product evaluations are introduced. 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
Professional Food Prep Techniques
Course: This class meets in-person at Volvo campus.
Start Date
End Date
Fee
March 22nd, 2021
May 11th, 2021
$410
Course Content
Professional Food Prep Techniques - SD-008 005X
Start Date
End Date
Class Schedule
Time
Instructor
Location
Credits/CEU's
Mar 22nd, 2021
May 11th, 2021
Monday, Tuesday
8:00 AM - 1:00 PM
Aaron Morrisey
Off Campus
4
Course: This class meets in-person on Wednesday at Ender Hall E-193.