Food Prep II

Catalog description

This course presents relevant information and training about standard commercial and institutional food preparation as it relates to the understanding and preparation of poultry, seafood, and vegetables. Upon completion, the student will conversant in the composition and classification of poultry, seafood, and vegetables. The student will be able to properly handle, butcher, prepare, and determine doneness of these products. This course includes lecture, demonstration, and lab opportunities to apply knowledge and skills in food preparation. This is a 6 credit hour intermediate level course consisting of 45 hours of classroom work and 90 hours of lab experience.