BUS-HM 212 Food Selection and Preparation

This course provides an in-depth exploration of food selection, preparation techniques,
and the principles of nutrition as they relate to the food service industry. Students will
learn how to choose quality ingredients, understand seasonal availability, and apply
culinary methods to create nutritious and appealing dishes. Emphasis will be placed on both traditional and contemporary cooking techniques, as well as food safety and
sanitation practices. Through hands-on cooking labs and practical assignments, learners
will develop essential skills for effective food preparation and menu planning in various
food service settings.