HSP*H 101 - Principles of Food Preparation

Institution:

Connecticut State Community College Naugatuck

Subject:

Description:

(formerly HM-H105) 3 cr. A laboratory course which teaches the theory and develops skills in basic cooking methods and culinary techniques in the production of soups, salads, vegetables, stocks, and sauces. Meats, poultry, and seafood are prepared employing standard techniques with special attention to commercial and quality production. Tool and equipment use, weights, measures, and recipe conversion are discussed and practiced.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.nv.edu

Phone Number:

(203) 575-8040

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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