FOODS 111 - Principles of Food Preparation

Institution:

SUNY Westchester Community College

Subject:

Description:

The scientific principles underlying correct handling and preparation of fruits, beverages, vegetables, salads, salad dressings, eggs and egg products, meat, poultry, fish, cereals, flour, starch, and baked products. Class hrs. 2. Corequisite: FOODS 112 Principles of Food Preparation Laboratory or departmental permission. Offered fall and spring semesters.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sunywcc.edu

Phone Number:

(914) 606-6600

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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