HTE 1533 - Food Fundamentals

Credits: 3

Description: The fundamentals of food are explored through visual, aromatic and sensory analysis. Food identification, selection, and cooking methods are explored through demonstrations, videos, and kitchen tours of the Hospitality Learning Center. Course activities utilize food and kitchen vocabulary vital to a professional food service manager. The principles of food safety and sanitation and their relationship to the daily operations of food service are integrated throughout the course.