HOSP 216 - Food Laboratory II

Institution:

Columbus State Community College

Subject:

Description:

This is a laboratory course to follow HOSP 106 Food Laboratory I for registered Chef Apprentices. It focuses on proper roasting, grilling, poaching, sautéing and braising of meats, seafood, and poultry with appropriate sauces. Classical preparation of consommé, bisque, and cream soups as well as starch and vegetable preparation are presented. Plated desserts are covered, too. Students will research and develop recipes and prepare and serve four-course menus in the required amount of time.

Credits:

3.00

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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