Description
HOS 2330. 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. Permission of department chair or dean required. (3 credit hours; 45 contact hours) (Offered online only for Hospitality majors)