HOS 108 - Cooking Fundamentals (4)

Prerequisite: HOS 100
fall

Lecture: One hour of lecture/discussion per week. Lab: Six 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.