HOSP 124 - Introduction to Professional Cooking Lab

Institution:

Henry Ford College

Subject:

Description:

(3 Credit Hours) Students will be introduced to basic concepts in food preparation and techniques in the food service operations. This course includes proper use of kitchen procedures with hands-on food production methods. Students will utilize the principles, standards, and practices involved in professional quantity food production. Students will rotate in production areas, which will include the following: pantry, soups, stocks, sauces, vegetables, and the entrée department. Co-requisites: Concurrent enrollment in HOSP 121 and HOSP 125 is required. Note: Chefs uniform required to be purchased for culinary lab - contact department on the process to order uniforms before first class session.

Credits:

3.00

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

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.