HOS 121 Food Preparation

4 Credit Hours • 90 Contact Hours (Lecture/Lab Combination)

Continues supplying the learner with information regarding a commercial food service environment, standard product and equipment identification, and supervisory techniques in the area of food production. The course includes classroom instruction, demonstrations and applies theory to commercial and institutional food service in an industrial environment, including basic cooking principles, recipes, menu development, and on-the-job training.