Subject Code
HOS
Course Number
116
Credit Hours Min
3
Course Description
Study of nutritional guidelines for selecting, preparing and cooking a wide variety of food products, including desserts. Cooking techniques include sauteing, roasting, steaming and grilling. Healthful menu planning applies "tricks of the trade" techniques to trim calories and fats. Chef whites required. 1 lecture/4 laboratory hours
Prerequisite
Complete ALL of the following Courses:
Programs
HOS116 is a degree map requirement for:
CIP Code (2020)
12.0503 - Culinary Arts/Chef Training