Basic Food Preparation (FSCR 0607)
This course covers the following topics:
Students gain knowledge about vegetable preparation and identification. Also taught are the differences between organic and non-organic, storage and how to properly clean vegetables. Students learn different ways to chop vegetables along with a variety of cooking methods. Whenever possible, vegetables in season are used. Students are also introduced to cooking with grains, legumes and starch products (such as pasta).
Soups and Stocks
In this course students learn how to prepare soup stocks and learn how to make a variety of soups. The seasonal vegetables determine soup recipes. Organic and vegetarian recipes are also discussed and practiced whenever possible.
* Note: The CRNs listed below could be restricted to specific program areas.
To register for this course, check the information for your program: