Foods and Nutrition - 663S

Students will develop a knowledge and understanding of culinary principles and nutrition. The semester begins with a unit on safety and sanitation in the kitchen before we move on to our lab based units.Students will learn how to apply hospitality and industry skills that can be utilized in the workplace and in everyday life.

Lab experiences (approximately 15-20 recipes) will include breakfast cookery, baking techniques, produce preparation techniques, and basic knife skills. 

• Some labs we have had in the past include cinnamon rolls, biscuits and gravy, fried pickles, fruit smoothies, homemade mozzarella cheese, and chocolate meringue pies.