Principles/Practices Food Prep

Catalog description

This course will provide students with a comprehensive understanding of food and the processes of preparing food for human consumption. Included will be a survey of food itself: origins and history, categorization, selection, purchasing, and preservation. There is a special emphasis on the processing and fabricating of food and the specific processes of cooking. In the lab the student will apply the principles of cooking and food preparation that they learn in the lecture. The focus will be on the development of the rudimentary skills in food preparation and cooking that form the base for all further culinary classes and for ultimate success in the industry. This course satisfies the related Instruction for the American Culinary Federation's Food Preparation I course. ADVISORY: CUL 101 or equivalent. Some or all hours may be TBA and focus on achieving the stated student learning outcomes. FALL 2026: NOTE: This section is partially online/partially in class on campus. Students will be using a computerto assist with the learning process and are expected to attend class 3.3 hours per week with an additional 2.5 hours per week completed online.