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HOS 121 FOOD PREPARATION (4)
Continues supplying the learner with information regarding a commercial food service environment, standard product and equipment identification, and supervisory techniques in the area of food production. The course includes classroom instruction, demonstrations and applies theory to commercial and institutional food service in an industrial environment, including basic cooking principles, recipes, menu development, and on-the-job training.
90 Contact Hours. Prerequisite or Corequisite: CUA 101