HOSPITALITY LAB/SKILLS DEVELOPMENT

Catalog description

This 3-credit lab is the continuation of a food appreciation experience where students will examine the different preparation and service methods of commercial food operations. Students will continue to gain an understanding of the standards, preparation, and the techniques and skills associated with commercial establishments. It will build on the skills acquired in previous Lab/Skills courses to enhance the professional students who seek to Understand the foods industry. 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 will be the final Lab class for in all designated pathways minus the Culinary Arts pathway. Pre-requisites: CULPT-101 and HSMPT-256 .