Subject Code
HOS
Course Number
110
Credit Hours Min
2
Course Description
Covers basic breakfast preparation, presentation, and merchandising techniques for some basic baked goods, breakfast proteins, as well as garnishes. Practical laboratory experience involves preparing and serving meals. Use, safety, care, and storage of hand tools - including cook's and vegetable knives - are emphasized. 1 lecture/3 laboratory hours
Prerequisite
Complete ALL of the following Courses:
Programs
HOS110 is a degree map requirement for:
Course Outline
CIP Code (2020)
52.0904 - Hotel/Motel Administration/Management