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

HOSP 260 - Food and Service Fundamentals


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

Prerequisite(s): HOSP 135  

Restriction(s): None

Corequisite(s): HOSP 265  

This course will give the student a comprehensive understanding of basic foods cookery, industry terminology, product identification, sanitation and the use and care of foodservice equipment. Additionally, the elements of traditional foodservice management are covered, including proper table and wine service.

Student Learning Outcomes of the Course:
  1. Describe and identify the practices of safety and sanitation principle
  2. Identify and describe primal and retail cuts of various proteins
  3. Describe classical cooking and baking techniques
  4. Identify common ingredients used in professional foodservice and their subsequent applications
  5. Identify characteristics of various types of proper food and beverage service
  6. Identify and describe the various roles and tools used in professional foodservice management
  7. Recognize and apply available and emerging technologies
  8. Adhere to classroom policies and demonstrate/exhibit professional behavior
  1. Describe and identify the practices of safety and sanitation principle
  2. Identify and describe primal and retail cuts of various proteins
  3. Describe classical cooking and baking techniques
  4. Identify common ingredients used in professional foodservice and their subsequent applications
  5. Identify characteristics of various types of proper food and beverage service
  6. Identify and describe the various roles and tools used in professional foodservice management
  7. Recognize and apply available and emerging technologies
  8. Adhere to classroom policies and demonstrate/exhibit professional behavior
  1. Describe and identify the practices of safety and sanitation principle
  2. Identify and describe primal and retail cuts of various proteins
  3. Describe classical cooking and baking techniques
  4. Identify common ingredients used in professional foodservice and their subsequent applications
  5. Identify characteristics of various types of proper food and beverage service
  6. Identify and describe the various roles and tools used in professional foodservice management
  7. Recognize and apply available and emerging technologies
  8. Adhere to classroom policies and demonstrate/exhibit professional behavior
  1. Describe and identify the practices of safety and sanitation principle
  2. Identify and describe primal and retail cuts of various proteins
  3. Describe classical cooking and baking techniques
  4. Identify common ingredients used in professional foodservice and their subsequent applications
  5. Identify characteristics of various types of proper food and beverage service
  6. Identify and describe the various roles and tools used in professional foodservice management
  7. Recognize and apply available and emerging technologies
  8. Adhere to classroom policies and demonstrate/exhibit professional behavior