Academic Catalog 2020–2021

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HOM250 Food Preparation I

[3–0, 3 cr.]

This course introduces students to the principles and fundamentals of basic cutting and cooking techniques, including meat, fish, poultry, vegetables, baking, and pastries. It also equips students with the fundamental hygiene, sanitation, and safety practices pertaining to the kitchen. Learned concepts and techniques will be demonstrated and practiced in a laboratory kitchen.