HOSP 140 - Advanced Food Preparation

Institution:

Henry Ford College

Subject:

Description:

Provides practical experience in quantity food preparation. This class is designed so that each unit of the kitchen is emphasized. Students participate in broiling, sauteing, meat cutting, baking, preparing buffets, and identifying products. They demonstrate their culinary skills in the student training dining room Fifty-One O One Restaurant - Student & Culinary Art Center. Prerequisites: Completion of or concurrent enrollment in HOSP 124 and HOSP 125 Suggested Prerequisites: HOSP 105 Note: Chefs uniform required to be purchased for culinary lab - contact department on process to order uniforms before first class session.

Credits:

8.00

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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