HOSP-224: Culinary Skills and Nutritional Cooking (2020-2021)

Catalog Info

Title when registering
Culinary Skills & Nutritional
Credit Hours
Contact Hours Per Week
5 (for 15-week classes)
Course Description

Introduces basic concepts in food preparation and techniques in food service operation. Explores proper use of kitchen procedures with hands-on food production methods, and discusses how to utilize the principles, standards, and practices involved in professional quantity food production. Instructor rotates students in the following production areas: pantry, soups, stocks, sauces, vegetables, and the entree department.

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-220, and 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.