Subject Code
HOS
Course Number
101
Credit Hours Min
3
Course Description
Introduction to the principles, skills, and techniques associated with the culinary arts, involving various cooking methods including classic and modern techniques. Identification of various kitchen staples, food products, and equipment used within the commercial food operation. Hands-on activities require the preparation of a wide variety of recipes. Chef whites required. 1 lecture/4 laboratory hours
Prerequisite
Complete ALL of the following Courses:
Corequisite
Enroll in the following Courses:
Courses
HOS101 is a prerequisite for:
Programs
HOS101 is a degree map requirement for:
CIP Code (2020)
52.0904 - Hotel/Motel Administration/Management