2021-2022-Academic-Catalog 
    
    May 21, 2024  
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2021-2022-Academic-Catalog [ARCHIVED CATALOG]

HOS 2330 - Food Production for Hospitality

Credit Hours: 3

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.


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