HOSP 124 Introduction to Professional Cooking - Lab

Credit Hours: 
3.00
Course Description: 

Introduces basic concepts in food preparation and techniques in the food service operations. 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.

Prerequisites: 
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
Co-requisites: 
HOSP 121 and 125