316-100 — Principles of Food Preparation

5 credits · 5 hours

Become familiar with basic food preparation techniques such as roasting, baking, poaching, steaming, simmering, boiling, braising, broiling, griddling, grilling, pan-broiling, sauteing, pan-frying, deep-frying and microwave cooking. Develop skill using a knife, learn how to use standardized recipes, and explore work simplification and organization methods.

Part of

• Baking and Pastry Management
• Baking and Pastry Production
• Culinary Management
• Food Service Production
• Hospitality Management
• Hospitality Specialist

Source ↗

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