HOSP 121 Introduction to Baking and Cooking

Credit Hours: 
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.

A score of 43 or above on the ASSET Reading Test, or 82 or above on the COMPASS Test, or satisfactory completion of ENG 081 Developmental College Reading
Concurrent enrollment with HOSP 105, 124, and 125