DTC202 — Food Preparation
An introductory food preparation course designed to familiarize the student with basic cooking techniques. The food laboratory emphasizes knife handling, mise en place and various cookery methods. The course covers recipe modification for good health along with the application of basic food science with a focus on meats, poultry, eggs, fish, produce, grains and dairy. (2 hours of lecture, 2 hours of lab per week)