HSM-1870 - Chef Selection, Series I

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 appetizers, salads, pasta, and desserts.
Academic Level
Undergraduate Level
Subject
Hospitality Services Mgmt
Department
Hospit., Tourism & Culin. Arts
Credits
1
Prerequisites
None
Corequisites
None
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