2019 - 2020 College Catalog 
    
    Mar 28, 2024  
2019 - 2020 College Catalog [ARCHIVED CATALOG]

HOSP 125 - Food Production, Planning and Purchasing Laboratory


Credit Hours: 1
Lecture Hours: 0
Laboratory Hours: 4

Prerequisite(s): HOSP 110  and HOSP 115 

Restriction(s): None

Corequisite(s): HOSP 120 

This course provides students with a basic understanding of bakery ingredients, production, and equipment. Laboratory projects allow students opportunities to apply the fundamentals of menu planning, food costing, purchasing, production, service, and management.

Student Learning Outcomes of the Course:
  1. Identify quality standards of bakeshop and other food products, including texture, appearance and flavor
  2. Demonstrate safe use, care and storage of equipment and smallwares
  3. Identify and use common ingredients
  4. Prepare bakeshop and other food products using proper techniques
  5. Exhibit knowledge of traditional management foodservice management theory and practice
  6. Demonstrate a realistic understanding of how to operate a restaurant, including food preparation, customer service, purchasing and management control tools
  7. Recognize and apply available and emerging technologies
  8. Adhere to classroom policies and demonstrate/exhibit professional behavior