HOSP 260A - Food/Service Fundamentals

Credit Hours: 4
Lecture Hours: 3
Laboratory Hours: 3

Prerequisite(s): Dean’s signature

Restriction(s): None

Corequisite(s): None

This course will give the student a comprehensive understanding of basic foods cookery, industry terminology, product identification, sanitation and the use and care of food service equipment. Additionally, the elements of traditional food service management are covered, including proper table and wine service. Students will have hands-on experience with basic food cookery, basic baking skills, terminology, and the care and use of food service equipment. Laboratory projects and final team buffet allow students opportunities to apply the fundamentals of menu planning, food costing, purchasing, production, service, and management.