[PORTALNAME]
Toggle menu
Home
Search
Search
Search Transfer Schools
Search for Course Equivalencies
Search for Exam Equivalencies
Search for Transfer Articulation Agreements
Search for Programs
Search for Courses
PA Bureau of CTE SOAR Programs
Transfer Student Center
Transfer Student Center
Adult Learners
Community College Students
High School Students
Traditional University Students
International Students
Military Learners and Veterans
About
About
Institutional information
Transfer FAQ
Register
Login
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
HOSP 115: International Cooking
4.00 Credits
Henry Ford College
Demographic changes and the accessibility of travel have altered our cultural perspective of the world pertaining to a culinary journey. Students will develop a comprehensive picture of cuisines throughout the world. Note: Cognate course for the Culinary Arts - Associate in Applied Science degree. Chefs uniform required to be purchased for culinary lab - contact department on process to order uniforms before first class session.
Share
HOSP 115 - International Cooking
Favorite
Show comparable courses
HOSP 121: Introduction to Quality Food Preparation-Lecture
2.00 Credits
Henry Ford College
(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
Share
HOSP 121 - Introduction to Quality Food Preparation-Lecture
Favorite
Show comparable courses
HOSP 124: Introduction to Professional Cooking Lab
3.00 Credits
Henry Ford College
(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.
Share
HOSP 124 - Introduction to Professional Cooking Lab
Favorite
Show comparable courses
HOSP 125: Introduction to Professional Baking Lab
3.00 Credits
Henry Ford College
(3 Credit Hours) Students will be introduced to basic concepts in professional baking. This course covers the preparation and techniques in bakery operations. Students will utilize the principles, standards, and practices involved in professional quantity bakery production. Students will rotate in production areas, which will include the entire department, such as, but not limited to, quick breads, cookies, yeast products, layered dough, pies, basic cakes, cheesecakes, simple pastries, and doughnuts. Co-requisites: Concurrent enrollment in HOSP 121 and HOSP 124 is required. Note: Chefs uniform required to be purchased for culinary lab - contact department on the process to order uniforms before first class session.
Share
HOSP 125 - Introduction to Professional Baking Lab
Favorite
Show comparable courses
HOSP 130: Food and Nutrition
3.00 Credits
Henry Ford College
Examines basic concepts of nutrition, food composition, food technology, and controversies in nutrition and marketing nutrition in the food service business. Discussion and study topics include carbohydrates, fats, protein, vitamins, minerals, RDA, food labeling, menu planning, weight management, cardiovascular disease, nutrition and cancer, modifying recipes for health and lower calorie content.
Share
HOSP 130 - Food and Nutrition
Favorite
Show comparable courses
HOSP 140: Advanced Food Preparation
8.00 Credits
Henry Ford College
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.
Share
HOSP 140 - Advanced Food Preparation
Favorite
Show comparable courses
HOSP 145: Ice Carving and Design
3.00 Credits
Henry Ford College
The student will be introduced to safety procedures related to ice handling, describe tools and equipment used in ice carving, identify qualities of carving ice, and discuss proper care and sharpening of tools. Basic skills will include shaping, rounding, and sculpturing ice displays. The student will demonstrate the use of hand and power tools used for ice sculpturing. Upon completion, the student will be able to carve an ice sculpture from a single block.
Share
HOSP 145 - Ice Carving and Design
Favorite
HOSP 150: Dining Room Service and Operations
3.00 Credits
Henry Ford College
(3 Credit Hours) Applies basic principles of table service in the production dining room. Emphasis is placed upon effective serving procedures and techniques, including cordial and prompt attention to customers, proper dress and grooming practices, and in-depth knowledge of menu items.
Share
HOSP 150 - Dining Room Service and Operations
Favorite
Show comparable courses
HOSP 160: Hospitality Purchasing
3.00 Credits
Henry Ford College
Explains procedures for purchasing food and beverages for hotels, restaurants, and institutions. Emphasis is placed on markets, federal and trade grades, governmental regulations, packaging, comparative versus price buying, yields, and quality controls. Prerequisites: Completion of or concurrent enrollment in HOSP 110
Share
HOSP 160 - Hospitality Purchasing
Favorite
Show comparable courses
HOSP 170: Food and Beverage Controls
3.00 Credits
Henry Ford College
The student becomes familiar with various food and beverage cost control systems. This course emphasizes food and beverage cost calculation, inventory control, and profit. In addition, a detailed study of calculating the cost of wines, spices and beer will be made. Prerequisites: Completion of or concurrent enrollment in HOSP 110 Suggested Prerequisites: BMA 110 or higher
Share
HOSP 170 - Food and Beverage Controls
Favorite
Show comparable courses
First
Previous
46
47
48
49
50
Next
Last
Results Per Page:
10
20
30
40
50
Search Again
To find college, community college and university courses by keyword, enter some or all of the following, then select the Search button.
College:
(Type the name of a College, University, Exam, or Corporation)
Course Subject:
(For example: Accounting, Psychology)
Course Prefix and Number:
(For example: ACCT 101, where Course Prefix is ACCT, and Course Number is 101)
Course Title:
(For example: Introduction To Accounting)
Course Description:
(For example: Sine waves, Hemingway, or Impressionism)
Distance:
Within
5 miles
10 miles
25 miles
50 miles
100 miles
200 miles
of
Zip Code
Please enter a valid 5 or 9-digit Zip Code.
(For example: Find all institutions within 5 miles of the selected Zip Code)
State/Region:
Alabama
Alaska
American Samoa
Arizona
Arkansas
California
Colorado
Connecticut
Delaware
District of Columbia
Federated States of Micronesia
Florida
Georgia
Guam
Hawaii
Idaho
Illinois
Indiana
Iowa
Kansas
Kentucky
Louisiana
Maine
Marshall Islands
Maryland
Massachusetts
Michigan
Minnesota
Minor Outlying Islands
Mississippi
Missouri
Montana
Nebraska
Nevada
New Hampshire
New Jersey
New Mexico
New York
North Carolina
North Dakota
Northern Mariana Islands
Ohio
Oklahoma
Oregon
Palau
Pennsylvania
Puerto Rico
Rhode Island
South Carolina
South Dakota
Tennessee
Texas
Utah
Vermont
Virgin Islands
Virginia
Washington
West Virginia
Wisconsin
Wyoming
American Samoa
Guam
Northern Marianas Islands
Puerto Rico
Virgin Islands