HOSP 265 - Food and Service Fundamentals Laboratory

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

Prerequisite(s): HOSP 135

Restriction(s): None

Corequisite(s): HOSP 260

This course provides students with hands-on experience with basic food cookery, basic baking skills, terminology, and the care and use of foodservice equipment. Laboratory projects and final team buffet allow students opportunities to apply the fundamentals of menu planning, food costing, purchasing, production, service, and management.

Student Learning Outcomes of the Course:

Demonstrate safe use, care and storage of knives, equipment and small wares
Apply proper cooking and baking techniques utilizing safety and sanitation principles
Demonstrate competency in basic food preparation, cooking, and proper utilization of common ingredients
Apply traditional management theory and practices through the role of project manager As a team, execute all phases of a banquet function applying current standards
Recognize and apply available and emerging technologies
Adhere to classroom policies and demonstrate/exhibit professional behavior