Principles of Food Preparation

About this Course

Students develop basic cooking methods and culinary techniques in the production of vegetables, salads, meats, poultry, fish, soups, stocks, sauces, and eggs. Students employ standard techniques with special attention to commercial and quantity preparation while applying proper kitchen sanitation. Tool and equipment use, weights and measures, physical facilities and recipe conversions are discussed and practiced. One hour of class work; four hours of laboratory.

Orientation and authorization required for this course by Justin L. Davis, Academic Associate, Hospitality Management and Culinary Arts. JDavis1@norwalk.edu      Text, uniform, and cutlery additional.

 


This course is also available as a Credit Division class. Prices may vary.

Prerequisites

Orientation and authorization required for this course by Justin L. Davis, Academic Associate, Hospitality Management and Culinary Arts. JDavis1@norwalk.edu 




Course Details

Continuing Ed / Non-Credit
Tuition: $780
Subject: FLAN D5051

Sections Offered

Section: 01B CRN: 5877
Location: W123
Type: Traditional
Instructor: Jeffry Trombetta
jtrombetta@norwalk.edu
No. of Sessions: 15
02/14/2023 - 05/14/2023
9:00 am - 1:55 pm
Tue
No Class on: 3/14