HGMT 2310 - Hospitality Food Production

Institution:

Walters State Community College

Subject:

Description:

Beginning culinary skills such as knife skills are taught in this course. Students practice basic cooking methods and prepare soups, stocks and minor sauces. Standard weights and measures are applied to recipe conversions. Proper sanitation techniques for a food service operation will be emphasized. F/S 1 hour lecture / 4 hours laboratory

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ws.edu

Phone Number:

(423) 585-2600

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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