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May 04, 2024
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2023-2024 Catalog [ARCHIVED CATALOG]
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HOS 100 - Kitchen Techniques (1) Prerequisite: HOS 113 fall
Lab: Two hours of lab per week.
Introduction to the basic foundation skills necessary in commercial cooking including but not limited to the following areas: knife skills, flavorings, herbs and spices, mise en place, egg cookery, dairy, stocks, basic cooking techniques, recipe conversions and measurements, equipment identification and use.
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