HOSP 110 Intro to the Professional Kitchen*

Students will gain basic knowledge of the kitchen related to safety, sanitation, identification, and use of tools and equipment. The use of recipes, basic principles of cooking and baking, and common products used in the kitchen are covered. This is not a cooking course. Students learn about professionalism in the industry. Co-requisite: CULA 150.

Credits

2.00 Credits

HOSP 110Intro to the Professional Kitchen*

Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.

I. General Information

Department

II. Course Specification

Credit Hours Narrative

2.00 Credits

III. Catalog Course Description

Students will gain basic knowledge of the kitchen related to safety, sanitation, identification, and use of tools and equipment. The use of recipes, basic principles of cooking and baking, and common products used in the kitchen are covered. This is not a cooking course. Students learn about professionalism in the industry. Co-requisite: CULA 150.

IV. Student Learning Outcomes

V. Topical Outline (Course Content)

VI. Delivery Methodologies