In this course, students will apply basic culinary practices and understand how flavor texture, and appearance are affected during food preparation. Students will evaluate chemical reactions as they occur in cooking methods and assess how to control high-risk food safety situation. Food safety and sanitation techniques will align to industry-recognized certifications.
Course Length: One Semester
Prerequisites: Open to Freshman, Sophomores,
Juniors, and Seniors
Credit: .5 plus an additional .125 for completion
of a culminating project
