HOSP23033 — Food Production for Hospitality
HOSP 23033 - Food Production for Hospitality HOSP 23033 - Food Production for Hospitality This course is an introduction to and application of fundamental cooking theories and techniques. Topics of study include professionalism, sanitation, tools and equipment, knife skills and sharpening, flavors and flavorings, mise en place, stocks, soups, sauces, thickening agents, timing, station organization, palate development, food costing and vegetable, potato, grain and pasta cookery. Course Code History: HOS 2330 Course Typically
Part of
- Baking and Pastry Arts, AAS
- Dietary Management, CP
- Dietary Management, TC
- Hospitality Management, AAS
- Hospitality Management, TC
- Restaurant Operations, CP
- Graduation Map: Baking and Pastry Arts, AAS
- Graduation Map: Dietary Management, CP
- Graduation Map: Dietary Management, TC
- Graduation Map: Hospitality Management, AAS
- Graduation Map: Hospitality Management, TC
- Graduation Map: Restaurant Operations, CP