HOSPITALITY LAB/SKILLS DEVELOPMENT

Catalog description

This 3-credit lab provides a food appreciation experience where students will examine the different preparation and service methods of commercial food operations. Students will gain an understanding of the standards, preparation, and the techniques and skills associated with commercial establishments. It will address the language of a professional kitchen to students who seek to become managers. Topics covered include tool skills, industry trends, management applications, property applications, shopping/inventories, creating menus, and mathematical applications. Students will participate in two-part modules that comprise theory (learning) and application (hands-on training); they will complete the modules with a "live" guest review of the food and course concepts. This course follows the passing of CULPT 101-01 Culinary Skills I in the "Semester of Exploration".