HOSP-220: Introduction to Baking and Cooking (2020-2021)

Catalog Info

Title when registering
Intro to Baking & Cooking
Credit Hours
Contact Hours Per Week
2 (for 15-week classes)
Course Description

Introduces basic concepts in food and baking preparation, and techniques used in the food service operation. Covers culinary terminology, proper use of tools and equipment, interpretation of recipes, and formulas and production methods. Emphasizes proper safety and sanitation protocols.

Satisfactory completion of or enrollment in ENG-081 or ENG-082 or higher, or a satisfactory score on the English placement exam.
Completed or concurrent enrollment in HOSP-105, HOSP-224, HOSP-226
Requirements are subject to change. The information represented here is effective starting Fall 2020 and applies to the current catalog year. If you were admitted prior to this year, please check your requirements under the My Progress section of HFC Self Service.