HMT1112 — Food Principles & Basic Preparation
HMT 1112 - Food Principles & Basic Preparation HMT 1112 - Food Principles & Basic Preparation 4 Cr. Hr(s). Preparation of culinary cuisine with a wide variety of plate production techniques including soups, sauces, vegetables, fruits, grains, salads, meats, game, poultry, fish and seafood. Apply food pairing, plating, and garnishing techniques to culinary cuisine. Skill training based on American Culinary Federation competencies. Includes recipe conversion, product evaluation and maintenance of a safe, sanitary kitchen. One classroom, six
Prerequisites: HMT1101, HMT1107, HMT2207, HMT2200, HMT2201