HC 204 - Introductory Hot Foods

Institution:

Erie Community College

Subject:

Description:

A selection of soups, vegetables, starches and entree items are prepared to familiarize the students with menu items served in the hospitality industry. Lecture demonstration and student participation will focus on the production and attractive presentation of hot food items. Theory and practice in cooking methods such as deep frying, poaching, sautéing, broiling and roasting will be covered. The student will be introduced to the requisitioning and costing done by a sous or executive chef. Prerequisites: HC 104, HC 106 Co-requisite: HC 20S ( C, N)

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

09/01/2006 - 09/01/2008 

Institution Website:

www.ecc.edu

Phone Number:

(716) 842-2770

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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