HOTFS 16 - Principles of Food Preparation [Cx

Institution:

Chaffey College

Subject:

Description:

Class hours: 32-36 lecture. Corequisite: Hotel and Food ServiceManagement 16L. Advisory: Concurrent enrollment in Hotel and Food Service Management 18. Transfer Credit: CSU. Principles and techniques in professional food preparation, including professional demeanor, science and lore of the kitchen, food service safety and sanitation policies and procedures, recipe specifications, food cost calculations, and kitchen equipment use and maintenance. Basic culinary concepts - including mise en place, dry and moist cookery, and appropriate use of produce, dairy and dry goods - are examined. 1306.30

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.chaffey.edu

Phone Number:

(909) 652-6000

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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