HND335

Course Description

Students will learn the basic culinary techniques as they apply to: stocks, sauces, soups, sandwiches, short order cooking, deep fat frying, grilling, meat cutting, vegetable and salad preparation, and basic principles and techniques of baking. Students will have an understanding of food and kitchen safety and sanitation practices, nutrition and healthy menus and recipes, portion control, yield tests, recipe conversion and costing, principles underlying safe operation and cleaning of commercial food equipment, elements of food preservation and food quality. Principles of quantity food production and presentation for various quantity facilities will be examined.

Course Details