HOSP 102Basic Food Theory and Skills

Ivy Tech Community College · 3 credits · UGRD

Catalog

Prerequisites: Corequisites: Pre/Corequisites:HOSP 101 - Sanitation and Safety Description: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.

Recent sections

Fall 2026 · 12 sections

Section	Days & time	Location	Instructor
21342Class #21342	Mo We · 8:00 – 8:45 AMMo We · 9:00 AM – 12:45 PM2026-08-24 - 2026-10-14	Lake County(Gary/E Chic/Crown) / East Chicago / GARZA 132Lake County(Gary/E Chic/Crown) / East Chicago / GARZA 117	Tucker, Darrick H
21342 notes: Component: Lecture/Lab; Part of term: Fall 2026 - 1st 8 Weeks; Instructional method: Traditional

22669Class #22669	Mo Tu · 9:00 – 9:50 AMMo Tu · 10:00 AM – 1:50 PM2026-10-26 - 2026-12-15	Fort Wayne / Coliseum Campus / FWCCC CC1692/93Fort Wayne / Coliseum Campus / FWCCC CC1683	Bunting, Jeff G
22669 notes: Component: Lecture/Lab; Part of term: Fall 2026 - 2nd 8 Weeks; Instructional method: Traditional

22953Class #22953	Mo We · 1:00 – 5:00 PM2026-08-24 - 2026-10-14	South Bend/Elkhart / South Bend Main Building / SBMAI 118K	Brake, Alyssa
22953 notes: Component: Lecture/Lab; Part of term: Fall 2026 - 1st 8 Weeks; Instructional method: Traditional

28463Class #28463	MTMo Tu · 9:00 AM – 1:50 PM2026-08-24 - 2026-10-13	Indianapolis/Lawrence/Plainfield / Corp College & Culinary Center / CCCI 207Indianapolis/Lawrence/Plainfield / Corp College & Culinary Center / CCCI 218	Gimenez, Liz M
28463 notes: Component: Lecture/Lab; Part of term: Fall 2026 - 1st 8 Weeks; Instructional method: Traditional

28467Class #28467	WRWe Th · 5:30 – 9:20 PM2026-08-26 - 2026-10-15	Indianapolis/Lawrence/Plainfield / Corp College & Culinary Center / CCCI 207Indianapolis/Lawrence/Plainfield / Corp College & Culinary Center / CCCI 218	Gimenez, Liz M
28467 notes: Component: Lecture/Lab; Part of term: Fall 2026 - 1st 8 Weeks; Instructional method: Traditional

28469Class #28469	MTMo Tu · 9:00 AM – 1:50 PM2026-10-26 - 2026-12-15	Indianapolis/Lawrence/Plainfield / Corp College & Culinary Center / CCCI 207Indianapolis/Lawrence/Plainfield / Corp College & Culinary Center / CCCI 218	Gimenez, Liz M
28469 notes: Component: Lecture/Lab; Part of term: Fall 2026 - 2nd 8 Weeks; Instructional method: Traditional

29238Class #29238	Mo Tu · 4:00 – 9:00 PM2026-08-24 - 2026-10-13	Bloomington / Main Campus / MAIN D126	Graper, Evan M
29238 notes: Component: Lecture/Lab; Part of term: Fall 2026 - 1st 8 Weeks; Instructional method: Traditional

29814Class #29814	Fr · 7:00 – 11:50 AM2026-08-28 - 2026-12-18	Muncie / George & Frances Ball Building / GFBB B103	Edwards, Alisha M
29814 notes: Component: Lecture/Lab; Part of term: Fall 2026 - 16 Weeks; Instructional method: Traditional

35216Class #35216	Fr · 12:00 – 4:50 PM2026-08-28 - 2026-12-18	Muncie / George & Frances Ball Building / GFBB B103	Edwards, Alisha M
35216 notes: Component: Lecture/Lab; Part of term: Fall 2026 - 16 Weeks; Instructional method: Traditional

35413Class #35413	We Th · 9:00 AM – 1:50 PM2026-08-26 - 2026-10-15	Indianapolis/Lawrence/Plainfield / Corp College & Culinary Center / CCCI 218	Rice, Carol M
35413 notes: Component: Lecture/Lab; Part of term: Fall 2026 - 1st 8 Weeks; Instructional method: Traditional

35653Class #35653	We Th · 9:00 AM – 2:00 PM2026-08-26 - 2026-10-15	Bloomington / Main Campus / MAIN D126	Graper, Evan M
35653 notes: Component: Lecture/Lab; Part of term: Fall 2026 - 1st 8 Weeks; Instructional method: Traditional