Culinary Arts Quantity Food Prep I (HIA-130)
Students participate in supervised back-of-the-house activities in conjunction with the faculty dining operation. Experience is provided in the following areas: basic cooking techniques, preparation of soups, sauces, entrees, vegetables, starches, and garnishes. Sanitation, recipe reviews and analysis, and a knowledge of tools and equipment included.

Course Name: HIA-130
Departments: Hospitality Industry Admin
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