Subject Code
HOS
Course Number
230
Credit Hours Min
2
Course Description
Covers tastes and flavors (sweet, salt, bitter, sour, and umami). Students explore culinary herbs and spices, salts, peppers, oils, vinegars, essences, fragrances, oleoresins, concentrates, freeze dried fruit and vegetable products, and other flavor carriers used in cooking and culinary research and development. Includes a hands-on lab application of techniques learned. 1 lecture/3 laboratory hours
Prerequisite
Complete ALL of the following Courses:
Programs
HOS230 is a degree map requirement for:
CIP Code (2020)
52.0904 - Hotel/Motel Administration/Management