HTE 1533 - Food Fundamentals

Credits: 3 (3 + 0)

Description: The fundamentals of food are explored through visual, aromatic, and sensory analysis. Students observe demonstrations and videos and tour facilities to explore the fundamentals of equipment, food selection, and cooking methods. Class discussions enhance the vocabulary used in a professional kitchen. The principles of food safety and sanitation and their relationship to the daily operations of food service are integrated throughout the course. Students will complete the Serv-Safe Food Protection Manager Certification Examination in this course.