Lec. 2Lab. 3Cr. 3Prerequisite(s): CUL 101, ENG 100, MAT 102, RDG 100 with a grade of C or higher. Corequisite(s): HOS 155 with a grade of C or higher. This course is a study of the preparation of food categories such as sauces, salads, baked products, meats, poultry, vegetables, etc. Special attention is given to presentation and garnishing.