HOSP 102 - Foodservice Equipment

Institution:

Columbus State Community College

Subject:

Description:

In this course, students will learn to operate, clean and describe preventive maintenance of commercial foodservice equipment and apply that knowledge in a laboratory setting. Basic knife skills and cooking techniques, following sanitation and safety guidelines, will be practiced. Appropriate uses for equipment and general equipment layout for safety, sanitation and efficiency will be discussed.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.cscc.edu/

Phone Number:

(614) 287-5353

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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