Food Prep III

Catalog description

This course presents relevant information and training relating to commercial and institutional preparation of vegetables, potatoes, legumes, pastas, and other starches, along with salads and dressings. The student will be able to use various preparation methods in order to control changes in the color, flavor, texture, and nutritional content of these products. Topics included are the vegetarian diet as well the preparation of the various types of salads, dressings, and the types of emulsions involved in preparing them. This course includes lecture, demonstration, and lab opportunities to apply knowledge and skills in food preparation.