Prerequisite(s): Placement for ENF 3 /ENG 111 or higher, or successful completion of ENF 1 or ENF 2 .

Offered Fall, Spring and Summer Semester

Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food service, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Lecture 2 hours. Laboratory 2 hours. Total 4 hours per week.