HOS101 — Food Preparation I
Introduction to the principles, skills, and techniques associated with the culinary arts, involving various cooking methods including classic and modern techniques. Identification of various kitchen staples, food products, and equipment used within the commercial food operation. Hands-on activities require the preparation of a wide variety of recipes. Chef whites required. 1 lecture/4 laboratory hours
Prerequisites: HOS111, HOS118
Part of
- Certificate of Proficiency - Catering Management
- Certificate of Proficiency - Professional Baking
- Certificate of Proficiency - Professional Cooking
- Associate in Applied Science - Culinary Arts
- Culinary Essentials
- Associate in Applied Science - Culinary Arts - Pastry
- Associate in Science - Culinology
- Associate in Applied Science - Hotel, Rest & Inst Mgmt