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May 12, 2024
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2010-2011 Catalog [ARCHIVED CATALOG]
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HOSP 112 - Hospitality Food PreparationLecture - Lab - Credit Hours: 3-6-5 This course is designed to give students an introduction into the workings of a kitchen. Students will learn the proper and safe ways to operate, handle, use, and maintain kitchen equipment and machinery by demonstration and practical experience. At the end of the semester, students will be able to demonstrate an understanding of cooking methods and procedures.
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