HC124 — Introductory Hot Foods
HC 124 - Introductory Hot Foods HC 124 - Introductory Hot Foods A selection of soups, vegetables, starches, and entree items are prepared to familiarize the students with menu items served in the hospitality industry. Lecture demonstration and student participation will focus on the production and attractive presentation of hot food items. Theory and practice in cooking methods such as deep frying, poaching, sautéing, broiling, and roasting will be covered. The student will be introduced to the requisitioning and costing done by a sous or executive chef. Course
Prerequisites: HC114, HC116