|CLASS CODE:||HFED 110||CREDITS: 2||FEE: $30.00|
|DIVISION:||EDUCATION & HUMAN DEVELOPMENT|
|DEPARTMENT:||HOME & FAMILY EDUCATION|
|GENERAL EDUCATION:||This course does not fulfill a General Education requirement.|
|DESCRIPTION:||Open to all students. Develops skills in food preparation. Hands-on laboratory experience allows students to practice appropriate techniques in food preparation.|
|CONTENT AND TOPICS:||Knife use; Sweeteners; Vegetables and fruits; Salads and salad dressings; Stocks and soups; Meat, beef, poultry and fish; Milk, cheese and eggs; Starches and sauce; Grains and pasta; Breads; Pies and pastries; Cakes and frostings.|
|GOALS AND OBJECTIVES:||1. Develop a working knowledge of foods and their preparation techniques.
2. Prepare and evaluate foods as they apply preparation.
3. Develop a working knowledge of basic nutrition, safety, and sanitation.
|REQUIREMENTS:||Lecture attendance; Weekly lab participation; Quizzes; Final|
|EFFECTIVE DATE:||August 2001|