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.

Note: Search for available course section offerings: Course Schedule.

PCS: 1.2