HOSP121L — Professional Kitchen Lab I
This course will apply the knowledge and skills taught in Professional Kitchen I theory while operating Emery's, the college restaurant. Emphasis is placed on practical experiences to enhance skills and food safety in sanitation; use of equipment; knife skills, basic cooking methods and techniques; and recipe conversions, recipe costs, and costs per portion.
Prerequisites: HOSP-121, HOSP-180, HOSP-180L, CULA-111, HOSP-111