Apr 20, 2024  
2022-2023 Catalog 
    
2022-2023 Catalog [ARCHIVED CATALOG]

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
DATE OF LAST REVISION: Fall, 2016

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:

  1. Define hospitality and the philosophy of the hospitality industry.
  2. Trace the growth and development of the hospitality and tourism industry.
  3. Describe the various cuisines and contributions of leading culinarians.
  4. Identify professional organizations within the field; explain purposes and benefits.
  5. Outline the organization, structure, and functional areas in various hospitality organizations as a perspective for later courses.
  6. Discuss/evaluate industry trends as they relate to career opportunities and the future of the industry.
  7. Discuss and evaluate industry trade periodicals.
  8. Demonstrate how to read and follow a standard recipe.
  9. Demonstrate knife skills, hand tools, and equipment operation, emphasizing proper safety and sanitation.
  10. Identify and use utensils, pots and pans.
  11. Utilize weights and measures to demonstrate proper scaling and measurement techniques.
  12. Define, describe and demonstrate basic cooking methods to include boiling, steaming, poaching, roasting, pan frying, deep fat frying, sautéing, broiling, grilling, braising and sous vide.
  13. Demonstrate process of recipe yield adjustment.
  14. Identify and use herbs, spices, oils and vinegars.
  15. Identify and prepare fruits, vegetables, starches and farinaceous items.
  16. Discuss the applicability of convenience, value added, further processed or par-cooked food items.
  17. To develop an understanding of the basic principles of sanitation and safety and be able to apply them.
  18. Define composting and the different types of composting methods.
  19. Identify products appropriate for composting.
  20. Identify the benefits to society of recycling.
  21. Identify a variety of products that can be recycled in a foodservice operation.
  22. Identify a variety of areas where waste control can be implemented in the kitchen.
  23. Research recycling and composting policy in your municipality.


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
  • Range - open burner and flattop
  • 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)