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    Dec 26, 2024  
2021-2022 Catalog and Student Handbook 
    
2021-2022 Catalog and Student Handbook [ARCHIVED CATALOG]

HSP 2130 - Food Preparation II


3 Credits

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)