HA 201 - Introduction to Food Preparation

Institution:

Husson University

Subject:

Description:

Description: Theory and practice of food preparation. Topics will include: importance of food preparation to restaurant success, food history, kitchen and restaurant cost controls, menu development, purchasing, receiving, equipment operation and maintenance, and basic food preparation and presentation. Prerequisites: Credit Hours: 3 CR.HR.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.husson.edu

Phone Number:

(207) 941-7000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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