HOSP 110 - Basic Food Preparation and Standards

Credit Hours: 3
Lecture Hours: 3
Laboratory (or Other) Hours: 0

Prerequisite(s): None
Corequisite(s): HOSP 115
Restriction(s): None

This course gives students a comprehensive understanding of basic food cookery, industry terminology, product identification, and the use and care of foodservice equipment. Lecture, demonstration, and laboratory formats are utilized.

Student Learning Outcomes of the Course:

Identify and describe primal and retail cuts of various meats and their treatment
Identify common ingredients used in the Restaurant & foodservice profession and their subsequent uses
Identify the quality standards and production of properly made stocks and sauces
Describe and identify the practices of proper safety and sanitation principles
Describe and identify cooking methods and used culinary terminology
Recognize and apply available and emerging technologies
Adhere to classroom policies and demonstrate/exhibit professional behavior