WECM Appendix |
||||||
|
CIP |
Rubric |
Number |
Course Name |
Semester |
Min |
Max |
|
20.0401 |
IFWA |
1401 |
Food Preparation I |
4 |
96 |
160 |
|
20.0401 |
IFWA |
1501 |
Food Preparation I |
5 |
96 |
176 |
Course Level: Introductory
Course Description: A study of
the fundamental principles of food preparation and cookery. Emphasis
on basic techniques of preparing soups, salads, dressings, sandwiches,
beverages, vegetables, and cheese and egg cookery.
Learning Outcomes: Identify
types of heat transfer and effects of heat on foods; differentiate between
moist and dry heat cooking methods; discuss the utilization of commercial food
service equipment; season and flavor foods using herbs and spices; write and
change quantities on a standardized recipe; design a menu; and prepare stocks,
sauces, and soups; prepare salads and salad dressings, sandwiches, breakfast,
dairy products, coffee and tea.
Lab Recommended
Cross Reference(s): CEU Course
Section: Food Preparation I
CIP Code Description: 12.0508 (Institutional Food Workers)
Year: 2003