| |
Aug 06, 2026
|
|
|
|
|
HOSP 102 - Basic Food Theory and Skills
PREREQUISITES/COREQUISITE: HOSP 101 - Sanitation and Safety
PROGRAM: Hospitality Administration
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 1
LAB HOURS MIN: 4
TOTAL CONTACT HOURS MIN: 80
DATE OF LAST REVISION: Fall 2022
In this course students will learn the fundamentals of food preparation, service procedures, and safety practices in the food service industry including proper operation techniques for equipment. This course also provides a background and history of the hospitality industry and introduces the student to the broad spectrum of hospitality/food service organizations and career opportunities. Students will be familiarized with the organizational structure and basic functions of departments.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:
- Identify and describe professional organizations associated with the hospitality and foodservice profession and discuss these organizations’ role in preparing and advancing ones career in the industry.
- Discuss and evaluate industry trade periodicals, books, and journals that can contribute to individual growth and learning as they pertain to technical skills.
- Demonstrate good personal hygiene and health habits in a laboratory setting to include handwashing.
- Identify proper methods of waste disposal and recycling.
- Understand how to use standardized recipes, being able to adjust quantities.
- Identify tools, small and large equipment used in a professional kitchen and demonstrate proper handling of these items to include safety, sanitation, and storage.
- Understand and demonstrate the use of a Chef’s knife in preparing classical cuts.
- Define Mise en place and demonstrate a combination of organizational skills, preparedness, and timing when it comes to food preparation, cooking, and serving.
- Define, describe, and demonstrate the process for all the cooking techniques used in moist, dry, and combination cooking methods.
- Define, describe, and demonstrate the process for making classical stocks, soups, and mother sauces.
COURSE CONTENT: Topical areas of study include -
- The hospitality industry and career opportunities in the field
- Cooking methods
- Food products - cooking with judgment
- Knife skills
- Basic math functions and measurements
- EQUIPMENT OPERATION AND MAINTENANCE
- Vegetable prep sink
- Commercial Range
- Commercial Broiler
- Conventional and convection oven
- Smoker
- Deep fat fryer
- Griddle
- Commercial dishwasher
- Chargrill
- Commercial mixer
- Steamer
- Three compartment stainless steel sink with disposal and sprayer
- Scales
Course Addendum - Syllabus (Click to expand)
|
|
