This course provides an introduction to the commercial preparation of food. Students have the opportunity to practice the use of hand tools, utensils, and powered food preparation equipment. Food preparation technology and managerial perspectives of the food preparation industry are essential elements of the course content. This course serves as a foundation for further study in the culinary arts. Uniform, tools and textbook costs are extra.
Required textbook: On Cooking, 5th edition
Author: Sarah Labensky