Principles of cooking and skill development in food preparation techniques. Lab required.

Course Details

You will need to supply the equipment and ingredients.
Course Outline
Module 01: Course Introduction and Course Materials
Module 02: Cooking Terms and Tools of the Kitchen: Large and Small Equipment
Module 03: Kitchen Management
Module 04: Meal Planning and Preparation
Module 05: Safety and Sanitation
Module 06: Vegetables and Fruits
Module 07: Fats and Oils
Module 08: Meat, Poultry, Fish, and Vegetarianism
Module 09: Eggs
Module 10: Milk and Dairy
Module 11: Grains and Yeast Breads
Module 12: Cakes, Cookies and Pastries
Module 13: Sugar
Module 14: Meal Service and Hospitality
Vital Source (eBook) Amazon* Library
Betty Crocker Cookbook, 12th Edition: Everything You Need to Know to Cook from Scratch or similar basic cookbook (Required)
by: Betty Crocker
ISBN: 9781328911209
Food Fundamentals, 10th Edition (Required)
by: Margaret McWilliams
ISBN: 9780133073706
2013 Pearson
Purchase from: $74.99
Rental from: $44.99
Collectible from $59.99
Used from $24.99
* As an Amazon Associate BYU Continuing Education earns from qualifying purchases.