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May 15, 2024
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2022-2023 Catalog [ARCHIVED CATALOG]
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HOSP 106 - Pantry and Breakfast
PREREQUISITES: HOSP 102 - Basic Food Theory and Skills
PREREQUISITES/COREQUISITE: HOSP 105 - Introduction to Baking
PROGRAM: Hospitality Administration
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 1
LAB HOURS MIN: 4
DATE OF LAST REVISION: Spring, 2012
This course covers the techniques and skills needed in breakfast cookery as well as insight into the pantry department. Various methods of preparation of eggs, pancakes, waffles and cereals will be discussed. Students will receive instruction in salad preparation, salad dressing, hot and cold sandwich preparation, garnishes and appetizers.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:
- Prepare quick breads and muffins.
- Prepare laminated doughs.
- Prepare crepe and appropriate application.
- Identify the preparation, presentation and service of a variety of beverages, including coffee and tea.
- Identify and use herbs, spices, oils and vinegars.
- Identify and prepare various salads, dressings (emulsions), and marinades.
- Identify and prepare hot and cold sandwiches.
- Identify and prepare canapés and hot and cold hor d’oeuvres.
- Identify and prepare breakfast meats, eggs, cereals and batter products.
- Demonstrate food presentation techniques.
- Identify and prepare different fruits and vegetables.
- Demonstrate skills illustrating short order cooking techniques.
- Illustrate appropriate garnishing techniques.
- Plan a la carte, cycle, ethnic, banquet and buffet menu.
- Prepare a variety of basic hot soufflés.
- Demonstrate knife skills, hand tools and equipment operation.
COURSE CONTENT: Topical areas of study include -
- Breakfast cookery
- Short order cooking
- Garnishes
- Salads and cold plate preparations
- Sandwich preparation
Course Addendum - Syllabus (Click to expand)
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