Principles of Food Selection & Preparation

This course provides a study of the selection, storage, preparation, and presentation of food. Students will investigate each of the following categories of food and apply knowledge gained to practical applications in the laboratory setting: Stocks and sauces, soups, meat and game, poultry and game birds, fish and shellfish, vegetables, potatoes and starches, salads and salad dressings, sandwiches, breakfast preparation, and dairy products. Emphasis will be placed on ensuring food safety, nutrient value, and quality in taste and appearance.

Other Info: 
Offered Fall Semester Only
Restricted to Specific Majors (see Note below)
All Prerequisites/Co-requisites Required

FOSM Majors Only.