HIA 130 Culinary Arts Quantity-Food Preparation I

Students participate in supervised back-of-the-house activities in conjunction with the faculty dining operation, while gaining experience in the following areas: basic cooking techniques, preparation of soups, sauces, entrees, vegetables, starches, and garnishes, including sanitation, recipe reviews and analysis, and a knowledge of tools and equipment. (Spring 2020) (course fee required)


3 credits

Last Updated

5/19/2020 12:10:41 AM