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. (Fall 2022) (course fee required)

Credits

3

Last Updated

8/14/2023 2:26:22 PM

Prerequisite

HIA 100, HIA 101 and HIA 115 OR

Corequisite

concurrent enrollment with HIA 100, HIA 101 and HIA 115

Department

Hospitality Industry Administration

Laboratory

6