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.

Student Learning Outcomes of the Course:

Describe and identify the practices of safety and sanitation principle
Identify and describe primal and retail cuts of various proteins
Describe classical cooking and baking techniques
Identify common ingredients used in professional foodservice and their subsequent applications
Identify characteristics of various types of proper food and beverage service
Identify and describe the various roles and tools used in professional foodservice management
Demonstrate safe use, care and storage of knives, equipment and small wares
Apply proper cooking and baking techniques utilizing safety and sanitation principles
Demonstrate competency in basic food preparation, cooking, and proper utilization of common ingredients
Apply traditional management theory and practices through the role of project manager As a team, execute all phases of a banquet function applying current standards
Recognize and apply available and emerging technologies
Adhere to classroom policies and demonstrate/exhibit professional behavior