HM 107 - Introduction to Food Preparation

Institution:

Widener University-Main Campus

Subject:

Description:

This course introduces students to food and beverage operations through three major components: fundamental food composition and properties, food safety, and food products and preparation. Students select recipes and prepare production schedules. They develop the ability to recognize properly prepared foods through preparing, tasting, and evaluating foods. Students work in teams in which management principles are introduced. Students are expected to learn and use food production measurements and conversions and a beginning culinary vocabulary. Each student must purchase a nationally accepted sanitation certification course with exam and a chef's uniform prior to the start of the course. HM majors only. 4 semester hours

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

09/01/2007 - 09/01/2008 

Institution Website:

www.widener.edu

Phone Number:

(610) 499-4000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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