HOT 112(2-2-3)
Food Preparation II
This course presents more advanced techniques of food preparation. Instructional methods include lectures, demonstration and student participation. Topics covered include the theory and preparation of beef, poultry, shellfish, finfish and breakfast foods. Also included are nutritional menu items. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class.
PR: HOT 111
S