Food Preparation & Product Knowledge

This course is designed to provide the non-culinary student of the hospitality program with an overview of theoretical knowledge on basic food ingredients & commodities and preparation of menu items, including appropriate uses, history, and terminology. Students will gain a general understanding on classic garnishes & garnishing techniques and in displaying foods, on food preparation options, and practice professional knife skills. Lecture topics will further include kitchen organization in a commercial kitchen, Safe food handling impacts, and recent nutritional & health trends. Further, students will participate in demonstrations of basic cooking skills of hot and cold menu items.