Credits:3 Lecture Hours:3 Lab Hours:0 Practicum Hours:0 Work Experience:0 Course Type:Voc/TechIntroduces the student to the scientific principles used in food preparation. Involves preparation procedures and techniques to be used with fruits, vegetables, starch products, cheese, eggs, meat, poultry and fish. Establishes criteria needed to produce a standard product. Corequisite:HCM 144