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.
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.eduCourse Details
Continuing Ed / Non-Credit
Tuition: $779
Subject: FLAN D5051
Sections Offered
Section: 01B CRN: 7966
Location: W123
Type: Traditional
Instructor: Jeffry Trombetta
jtrombetta@norwalk.edu
9:00 am - 2:00 pm
Mon
No Class on: 9/5
Location: W123
Type: Traditional
Instructor: Jeffry Trombetta
jtrombetta@norwalk.edu
No. of Sessions: 15
08/29/2022 - 12/18/20229:00 am - 2:00 pm
Mon
No Class on: 9/5