HOSP 420 - Foundations of the Cannabis Industry, Cultivation to Cooking

Credit Hours: 3
Lecture Hours: 2
Laboratory (or Other) Hours: 3

Other Course Attribute(s): HBCE

Prerequisite(s): HOSP 105 - Fundamentals of Hospitality Management or BUSI 200 - Management I
Restriction(s): No

Corequisite(s): No

The purpose of this course is to provide the student with a basic definition, comprehension, and overall understanding of the scope of the cannabis industry. Students will gain important information on the history, cultivation, anatomy and distribution of cannabis. Emphasis will be placed on legal, moral, and social obligations. Concentrates, extracts, terpenes, dosage, and their impact on the endocannabinoid system will be explored. Students will learn about careers in the cannabis industry and cooking with cannabis.

Student Learning Outcomes of the Course:

Analyze different cultivation processes.
Evaluate legal, moral and social obligations.
Summarize extraction techniques.
Examine the difference between concentrate, extract and flower.
Formulate proper cannabis dosage in cooking.

Repeatable: No
CIP Code: 120504