This course focuses on the cooking principles and methods for preparing food in large quantities. In addition, the nutritional components of each food will be reviewed to ensure students are aware of the quality and nutritional values of various foods, and methods for maintaining nutrition throughout food preparation and service. Various food types will be examined including meat and alternates, bakery products, cold prepared items, egg and cheese recipes, milk products, soups, stocks and sauces. Major cooking equipment will also be discussed.
Classroom Delivery: In-person instruction that takes place at a college campus.
Online Delivery: Content is delivered entirely online through self-directed components, allowing you the flexibility to learn anytime from wherever you are.
Remote Delivery: Technology-enabled virtual instruction that takes place outside of a physical classroom. Remote delivery includes some form of scheduled real-time virtual classes or drop-in times, as well as self-directed components.
Hybrid Delivery: Instruction that includes a combination of online or remote delivery, and some classroom activities.
Not all courses are offered each term.Fall 2021 registration opens July 5, 2021. Winter 2022 registration opens November 1, 2021.