HOS108 — Cooking Fundamentals
HOS 108 - Cooking Fundamentals HOS 108 - Cooking Fundamentals Lab: 6 hours of lab per week. Introduction to the basic foundation skills necessary in commercial cooking including but not limited to the following areas: sauces, soups, vegetables, fruits, starches, sandwiches, salads, meats and poultry, basic cooking techniques, recipe conversions and measurements, equipment identification and use. Note: View Course Availability PCS: 1.2
Prerequisites: HOS100