HSP 2100 - Food Preparation I

3 Credit
Prerequisite(s): HSP1100
A comprehensive understanding of basic food cookery, industry terminology, care and use of food service equipment. Sauces, soups, salads, entrees, side dishes, and desserts are discussed and prepared with an emphasis on food quality and safety, effective equipment use, work load planning and recipe standardization and presentation. Offered (Fall)