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This course presents the basic principles of food preparation for the food service and hospitality industry. This class is a foundation course and topics covered include mis en place, knife skills, stocks, sauces, soups, vegetables, legumes, proteins and cooking techniques. In addition, students will practice reading and writing recipe cards, food and kitchen safety and sanitation. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies.