2021 - 2022 College Catalog 
    Jun 05, 2023  
2021 - 2022 College Catalog [ARCHIVED CATALOG]

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:
  1. Demonstrate safe use, care and storage of knives, equipment and small wares
  2. Apply proper cooking and baking techniques utilizing safety and sanitation principles
  3. Demonstrate competency in basic food preparation, cooking, and proper utilization of common ingredients
  4. 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
  5. Recognize and apply available and emerging technologies
  6. Adhere to classroom policies and demonstrate/exhibit professional behavior