Mar 29, 2024  
2011-2012 Catalog 
    
2011-2012 Catalog [ARCHIVED CATALOG]

HC 124 - Introductory Hot Foods


Credit Hours: 4

A selection of soups, vegetables, starches and entree items are prepared to familiarize the students with menu items served in the hospitality industry. Lecture demonstration and student participation will focus on the production and attractive presentation of hot food items. Theory and practice in cooking methods such as deep frying, poaching, sautéing, broiling and roasting will be covered. The student will be introduced to the requisitioning and costing done by a sous or executive chef.
Prerequisites: HC 114, HC 116
S (C, N)