This course introduces concepts of food composition and selection of quality foods. Principles of professionalism in food preparation include food service sanitation, safety, and demeanor. Students learn basic culinary concepts, including moist and dry cooking and preparation of meats, eggs, dairy, fruits and vegetables, cereals and breads, desserts, and beverages. Students also learn techniques in recipe specification and food cost calculations. Advisory: ENGL C101, HCRS C121
Principles of Food Preparation
Cerro Coso Community College via California Community Colleges System
