Principles of Food Preparation*
About this Course
Introduces techniques and procedures of basic cooking, including knife skills, culinary terminology, equipment usage, product identification and applied cooking techniques as well as basic fabrication, practical sanitation, culinary math, soup, stock, and sauce preparation.
This course is also available as a Credit Division class. Prices may vary.
Prerequisites
HOSP 1109 Food Safety CertificationCo-Requisites
HOSP 1109 Food Safety CertificationCourse Details
Continuing Ed / Non-Credit
Tuition: $705
Subject: HOSP 0100
Sections Offered
Section: NC1 CRN: 47364
Location: W121/W123
Type: Traditional
Instructor: Kelly Clarke
kclarke@norwalk.edu
01/23/2024 - 05/13/2024
9:00 am - 1:50 pm
Tue
No Class on: 3/12
Location: W121/W123
Type: Traditional
Instructor: Kelly Clarke
kclarke@norwalk.edu
01/23/2024 - 05/13/2024
9:00 am - 1:50 pm
Tue
No Class on: 3/12