2021 - 2022 College Catalog 
    
    Jan 20, 2022  
2021 - 2022 College Catalog

HOSP 110 - Basic Food Preparation and Standards


Credit Hours: 3
Lecture Hours: 3
Laboratory Hours: 0

Prerequisite(s): None

Restriction(s): None

Corequisite(s): HOSP 115 

This course gives students a comprehensive understanding of basic food cookery, industry terminology, product identification, and the use and care of foodservice equipment. Lecture, demonstration, and laboratory formats are utilized.

Student Learning Outcomes of the Course:
  1. Identify and describe primal and retail cuts of various meats and their treatment
  2. Identify common ingredients used in the Restaurant & foodservice profession and their subsequent uses
  3. Identify the quality standards and production of properly made stocks and sauces
  4. Describe and identify the practices of proper safety and sanitation principles
  5. Describe and identify cooking methods and used culinary terminology
  6. Recognize and apply available and emerging technologies
  7. Adhere to classroom policies and demonstrate/exhibit professional behavior