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Applies the basic principles of culinary calculations involved in the purchase, preparation and use of goods related to the hospitality field.

1 Campus Location

Applies the basic principles involved in the purchase, preparation and use of food stuffs. The proper identification and use of equipment and correct measuring techniques are covered. This course provides the theory basis for production courses.

1 Campus Location

Focuses on the six major nutrients (carbohydrates, proteins, fats, minerals, vitamins and water) and how each is used by the body. The planning of well-balanced diets and the nutritional analysis of diets are emphasized.

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Focuses on the development of skills to follow sanitation and hygiene provisions in state codes. The Servsafe certification test is included.

1 Campus Location

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