Included is information on personal hygiene, cleaning, safe food preparation, bacteria growth, foodborne illnesses, safe dining service, safe food storage procedures, the control of pests, coping with inspections, etc. Students successfully completing the course receive a certificate from the National Restaurant Association. An introduction into the fundamental skills required for proper food preparation, storage and selection. The relationship between proper preparation and storage and nutritional value is emphasized. Students are taught principles of food preparation of meats, stocks, sauces, yeast breads, vegetable, fruits, dairy products, etc.
Students prepare food for special events on campus.
This course utilizes lecture, demonstration, and laboratory work. FS 123 Food Purchasing S 3 s.h. Techniques for quality food purchasing for profit and nonprofit services. Specifications and standards of quality, grades, methods of purchase are emphasized for each category of food. A study is made of modern food processing and the purchasing of convenience foods.