HSP 101 - Principles of Food Preparation

Institution:

Connecticut State Community College Norwalk

Subject:

Description:

Prerequisite: ESL 152 (if applicable). Pre- or Corequisites: ENG 074 and MAT 075 (unless exempt). 3 credits formerly HRM 107 Food Preparation I: Basic Foods A laboratory course designed to develop basic cooking methods and culinary techniques in the production of breakfasts, salads, vegetables, soups, stocks and sauces. Employing standard techniques with special attention to commercial and quantity preparation, students learn to prepare meats, poultry and fish. Tool and equipment use, weights and measures, physical facilities and recipe conversions are discussed and practiced. One hour of class work, four hours of laboratory.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ncc.commnet.edu

Phone Number:

(203) 857-7060

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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