HOSP 260 - Food and Service Fundamentals

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

Prerequisite(s): HOSP 135
Corequisite(s): HOSP 265
Restriction(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 foodservice equipment. Additionally, the elements of traditional foodservice management are covered, including proper table and wine service.

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
Recognize and apply available and emerging technologies
Adhere to classroom policies and demonstrate/exhibit professional behavior

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
Recognize and apply available and emerging technologies
Adhere to classroom policies and demonstrate/exhibit professional behavior

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
Recognize and apply available and emerging technologies
Adhere to classroom policies and demonstrate/exhibit professional behavior

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
Recognize and apply available and emerging technologies
Adhere to classroom policies and demonstrate/exhibit professional behavior