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Nov 05, 2026
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HOSP 211 - Specialized Cuisine
PREREQUISITES: HOSP 106 - Pantry and Breakfast and HOSP 200 - Meat and Seafood Fabrication
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 2023
In this course, students will be introduced to foods from various cultures. Students will gain a sense of the history of foods from various countries as well as develop skills in preparation of these foods. Students will advance skills in table service as well as tableside preparation.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:
- Calculate food cost to determine selling price using the factor method and/or percentage method.
- Identify, describe and utilize herbs, spices and seasonings by themselves and in a combination that exemplify national and international cooking methods.
- Utilize safety and sanitation practices when preparing, cooking, and serving all food items in the professional kitchen.
- Evaluate and analyze the preparation of a variety of proteins, vegetables, legumes, grains, and starches using moist, dry, and combination cooking methods.
- Design and prepare a modern buffet.
- Describe and assess the importance of menu development when it comes to product availability and its impact on the environment including aspects of energy efficiency and food miles as they apply to the locavore movement.
- Differentiate the origin of various cuisines.
- Demonstrate, through hands-on practice, the techniques necessary to prepare food from other various countries and regions.
- Demonstrate knowledge and skill, through actual application, of tableside preparation.
COURSE CONTENT: Topical areas of study include - - Food from various cultures
- History of special cuisines
- Food preparation
- Tableside preparation
- Serving special cuisine
Course Addendum - Syllabus (Click to expand)
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