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:

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