HR 135 - Food Preparation Techniques

Institution:

Erie Community College

Subject:

Description:

A study of the fundamental principles of food preparation and laboratory experience in high standards of production; attractive service, selection of equipment for work and the effective use of time and emphasis on basic food preparation techniques, including the principles of preparation and the use of convenience foods in the areas of egg cookery, appetizer, desserts, vegetables, stock and soups, sauces, cereals, pasta, meats, poultry and seafood. F (N)

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ecc.edu

Phone Number:

(716) 842-2770

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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