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Apr 19, 2024
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HSP* 101: Principles of Food Preparation3 Credits
(Formerly HOSP 101)
Introduces techniques and procedures required to prepare basic foods in a hands-on kitchen laboratory environment. Emphasis is placed on use of equipment, identification of a standard quality product, and the importance of methods by which to develop sanitary working habits. Class: 1 hour per week. Laboratory: 3 1/2 hours per week.
Prerequisites: Eligibility for MAT* 109 or MAT* 095 taken concurrently
Offered: Fall,Spring
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