HOSP 280 - Culinary Arts I

Institution:

Henry Ford College

Subject:

Description:

Students will become acquainted with the application of basic concepts in food preparation and techniques in food service operations. This course includes proper use of kitchen procedures with hands-on food production methods. The student will utilize the principles, standards and practices involved in professional quantity food production. Students will be responsible for cleaning up their work areas and making sure all items are washed and properly stored. Suggested Prerequisites: HOSP 105 Note: Intended for evening students only - HOSP 280 and HOSP 285 can be substitued for HOSP 121, HOSP 124 and HOSP 125 for graduation requirements. Chefs uniform required to be purchased for culinary lab- contact department on 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

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