HSM 1890 - Chef Selection,Series III

Institution:

Prince George's Community College

Subject:

Description:

1 Credit Designed to introduce culinary students to a series of different culinary topics. It provides the student with the basic knowledge of the foods, food styles and methods used to prepare food. Sanitation, nutrition and food costing will be introduced. Includes preparation and techniques, recipe development, tools and equipment requirements, and presentation skills. This course includes vegetables, potatoes, fish and shellfish.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.pgcc.edu

Phone Number:

(301) 336-6000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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