HM 107 - Introduction to Food Preparation

4 Credit(s)

This course introduces students to the basic principles of food preparation. The areas of study cover basic nutrition; food and kitchen safety and sanitation practices; proper use of kitchen tools and equipment; reading and understanding recipes, basic measurements and conversions, food identification and terminology; and basic culinary techniques. Food labs and demonstrations play a significant role in the course. Each student must purchase an exam code for a nationally accepted sanitation certification and a uniform prior to the start of the course.