CUA1025 — Introduction to Foods
Vocational Lab Hour(s): 6 Focuses on the fundamental principles and production of stocks, soups, sauces, gravies and thickening agents. Principles of cold food and nonalcoholic beverage preparation and production in a commercial kitchen. Basic cold food decorative work such as fruit and vegetable garnishes and carvings, terrines and hors d’oeuvres. Emphasizes the effects of seasonings and cooking methods of vegetable products and basic hot food preparation. Students prepare breakfast orders similar to those ordered in restaurants, with egg cookery and dairy products emphasized.