• Theory of Food I HOSF 1030

    Through our Theory of Food I course, learn the theory necessary for the practical cooking of stocks, soups, sauces, eggs, breakfasts, short order meals and farinaceous and vegetable cookery. Learn about the basic ingredients in cooking: what they are and how and why they function as they do in the cooking process.

    Full-time Equivalent(s)

    HOSF 1029

    Contact Information

    Some courses require you to purchase a textbook. The cost of the textbook is not included in the course fee unless otherwise indicated. If there is a textbook assigned for this course, it will be listed on the bookstore website.