HOSP 121 - Introduction to Quality Food Preparation-Lecture

Institution:

Henry Ford College

Subject:

Description:

(2 Credit Hours) This Laboratory class covers basic concepts in food and baking preparation, and techniques used in food service operations. This course includes the mastery of basic culinary terminology, proper use of tools and equipment, interpretation of recipes and formulas, and production methodology. Emphasis is placed on proper safety and sanitation. Co-requisites: Concurrent enrollment in HOSP 124 and HOSP 125 is required. Suggested Prerequisites: HOSP 105

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.hfcc.edu

Phone Number:

(313) 845-9600

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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