Apr 17, 2024  
2020-2021 Undergraduate Catalog 
    
Catalog Navigation
  Catalog Home
  What’s New?
  General Education Requirements
  Regulations, Policies, Rights, & Responsibilities
  Colleges, Schools, Division and Departments
  Program Descriptions
  Course Descriptions
  Overlapping Course Content
  TransferIN.net Indiana Core Transfer Library
  Indiana Transfer Single Articulation Pathway - TSAP
  Academic Calendar
  Previous Catalogs
HELP
2020-2021 Undergraduate Catalog [Archived Catalog]

HTM 21400 - Introduction to Food Selection and Preparation

This course will introduce students to fundamental knowledge, skills and working environment pertaining to professional food preparation through lecture and laboratory exercises. Lectures will introduce food types, compare and contrast culinary methods as well as explain the underpinning physical and bio-chemical transformations that are occurring. Laboratory work, will allow students to observe and practice professional cooking as well as appreciate the results from a consumer’s perspective.

Cr. 3.