HOSP 115 - Basic Food Preparation and Standards Laboratory

Credit Hours: 1
Lecture Hours: 0
Laboratory (or Other) Hours: 3

Prerequisite(s): None
Corequisite(s): HOSP 110
Restriction(s): None

This course provides students with a basic understanding of food production, terminology, and the care and use of foodservice equipment.

Student Learning Outcomes of the Course:

Complete basic food production
Demonstrate proper use and care of food service equipment
Recognize and identify product standards
Practice acceptable food safety and sanitation standards of professional cooking
Recognize and apply available and emerging technologies
Adhere to classroom policies and demonstrate/exhibit professional behavior