2017-2018 Undergraduate and Graduate Catalog[ARCHIVED CATALOG]
HFHM 176 - Fundamentals of Food Preparation
(3 units)
Covers basic scientific principles related to various foods and food preparation methods from the perspective of the restaurant and foodservice industry. Fundamental skills and techniques used for handling and preparing foods to maintain quality and safety are covered.
Letter grade only (A-F). Course fee may be required. (Lecture-discussion 2 hours, laboratory 3 hours).
