HMR 120 - Principles of Food Preparation (3 Credits)

This course is designed to introduce the student to the basic principles of food preparation in commercial operations. Topics include kitchen safety, the care and use of equipment, the use of standard recipes, food service and the preparation of foods used in commercial food operations. Emphasis is placed on the basic food preparation of entrees, starches, vegetables, salads, soups, desserts and appetizers. Proper chef attire is required to be admitted into the laboratory. Lecture Hours: 20. Laboratory Hours: 49. Corequisite(s): HMR 115 . Materials Fee: $75. Usually offered in the fall and spring.