Subject Code
HOS
Course Number
231
Credit Hours Min
1
Course Description
Addresses the fundamentals of purchasing specifications; receiving, handling, and storing meat and seafood; plus techniques for fabricating cuts for professional kitchens. 2 laboratory hours
Prerequisite
Complete ALL of the following Courses:
Corequisite
Enroll in the following Courses:
Programs
HOS231 is a degree map requirement for:
CIP Code (2020)
52.0904 - Hotel/Motel Administration/Management