HOSP 222 Advanced Culinary Techniques
Fundamentals of planning, preparing, and serving financially responsible, appetizing and aesthetically appealing meals in a commercial kitchen environment. Attention is given to foods and learning the fundamentals of using commercial food preparation equipment and the use of computers in food service.
Prerequisite: HOSP 110.
Not open to students who have credit in HOSP 220.
Open only to hospitality and food management majors and food management minors.