HSP 2130 - Food Preparation II

3 Credit
Prerequisite(s): HSP2100
This course presents the practical application of terminology and techniques discussed in HSP 2100. Students develop skills and techniques used to prepare and present hot and cold food. Students work on buffet displays and centerpiece items as well as learning the value of wholesome ingredients and proper sanitation in the cold kitchen. Buffet pricing in today’s market is also explored. Offered (Spring)