HOT 111 — HOT 111
Food Preparation I This course introduces students to the basic principles of food preparation. The topics covered include the theory and history of classical and modern culinary arts, the organization of the classical and modern kitchen brigades, and a basic understanding of environmental sustainability. Students gain actual experience in the preparation of stocks, soups, sauces, vegetables, salads, sandwiches, potatoes, and farinaceous grains. Sanitary practices and compliance with the laws and ordinances of the New Y ork State Department of Health are strictly enforced. Students are required to have a department approved chef ’s uniform and a knife set to participate in class.