This course is designed to introduce the student to the basic principles of food preparation, including: understanding of food and kitchen safety and sanitation practices, basics of nutrition and healthy menus, chemistry of foods and cooking processes, food costs and budgeting, food identification, basic culinary terminology and techniques, proper use of kitchen tools and equipment, elements of food preservation, food quality checkpoints during production and government regulations affecting food and the consumer. Food labs and demonstrations play a significant role in the course.