HTM 205 - Principles of Food Production

Institution:

Finger Lakes Community College

Subject:

Description:

This course is an introduction to the basic principles of food preparation. Topics of study include kitchen organization and efficiency, equipment usage, recipe utilization and manipulation, food composition, preparation methods, ingredient uses and availability, product evaluation, sanitation techniques, and kitchen safety. HTM 100 and HTM 130. S

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.flcc.edu

Phone Number:

(585) 394-3500

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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