HOS 104 Quantity Food Preparation I
This course introduces the student to the basic techniques of making stock, soups and sauces. Through demonstration and participation, the student becomes familiar with poaching, roasting, braising, sautéing and other methods used in the preparation of meats, poultry, fish, vegetables, salads, potatoes and starches.
- Prerequisite: None
- Hours: 5
- Credits: 3
Professional uniform required as prescribed by the Hospitality Discipline.