HIA 130 — Culinary Arts Quantity-Food Preparation I â #
Students participate in supervised back-of-the-house activities in conjunction with the faculty dining operation, while gaining experience in the following areas: basic cooking techniques, preparation of soups, sauces, entrees, vegetables, starches, and garnishes, including sanitation, recipe reviews and analysis, and a knowledge of tools and equipment. (course fee required)
Prerequisites: HIA 101, HIA 115
Part of
- Hospitality Industry Administration Culinary Arts, Associate in Applied Science Pathway: Hospitality Industry Administration Degree Type: Associate in Applied Science Curriculum Code: HIA.CUL.AAS
- Culinary Training Certificate Pathway: Culinary Training Certificate Type: Basic Curriculum Code: HIA.CUL.CERT
- Baking and Pastry, Associate in Applied Science Pathway: Baking and Pastry Degree Type: Associate in Applied Science Curriculum Code: HIA.BKG.AAS
- Baking and Pastry Certificate Pathway: Baking and Pastry Certificate Type: Basic Curriculum Code: HIA.BKG.CERT
- Hospitality Industry Administration Hotel/Motel Management, Associate in Applied Science Pathway: Hotel/Motel Management Degree Type: Associate in Applied Science Curriculum Code: HIA.HMM.AAS
- Restaurant Management, Associate in Applied Science Pathway: Restaurant Management Degree Type: Associate in Applied Science Curriculum Code: HIA.RST.AAS
- Restaurant Management Certificate Pathway: Restaurant Management Certificate Type: Basic Curriculum Code: HIA.RST.CERT