Culinary Arts: Meal Planning and Preparation
This course is designed to prepare the new or continuing student for either a career in the hospitality and tourism foodservice management field, or to upgrade an individual's skills in the culinary arts. It involves a transition to cooking meats, poultry, fish, vegetables, starches, salads and dressings, sandwiches and hors d'oeurves and breakfast preparation. It includes reacquainting the student with equipment, food handling, safety and exploration of various styles of regional American cuisine. Sanitation practices will be emphasized and reinforced. The course will continue to explore the culinary arts from a management perspective beginning with menu planning, restaurant development, basic kitchen design and understanding kitchen equipment. The food production lab and lecture will feature complete meal preparation techniques for breakfasts, lunches and dinners.

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