Foods Lab

Catalog description

3 Lab Hours Co-requisites: DIT 104 Description This course covers the study and application of the basic principles of food preparation which includes the study of soups and sauces, starch foods, meats and poultry, fish and shellfish, eggs and desserts. The course culminates in a final luncheon project planned and prepared by the class. Proper use and care of equipment, sanitation and safe work habits are practiced. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.