HSM-1890 Chef Selection, Series III

1 Credit
Designed to introduce culinary students to a series of different culinary topics. It provides the student with the basic knowledge of the foods, food styles, and methods used to prepare food. Sanitation, nutrition, and food costing will be introduced. Includes preparation and techniques, recipe development, tools and equipment requirements, and presentation skills. This course includes vegetables, potatoes, fish, and shellfish.