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HOSP202 - Quantity Food Preparation

Course Details

Course Code: HOSP202 Course ID: 2907 Credit Hours: 3 Level: Undergraduate

A study of established standards, techniques, and practices in large quantity food production, to include sales, production, and service of meals in varied environments - fine dining, casual table service, and catering, among others. (Prerequisite: HOSP100)





Prerequisites

Course Schedule

Registration Dates Course Dates Session Weeks
05/27/19 - 11/01/19 11/04/19 - 12/29/19 Fall 2019 Session I 8 Week session
07/29/19 - 01/03/20 01/06/20 - 03/01/20 Winter 2020 Session B 8 Week session
09/30/19 - 02/28/20 03/02/20 - 04/26/20 Winter 2020 Session D 8 Week session

Current Syllabi

After successfully completing this course, you will be able to:

1. Examine food service industry and specific challenges related to operations and production.

2. Demonstrate ability to design a menu based on target market, type of operation, anddesired quality standards.

3. Analyze the components of a recipe and interrelationship of ingredients and preparation methods.

4. Demonstrate ability to convert recipe based on number of portions and yield.

5. Appraise a chosen cooking method suitable for mass production in restaurant operations.

Reading Assignments:

The textbook and additional journals as assigned in the lessons

Forum Assignments:

Detailed forum expectations and grading rubrics are posted in the forums and in the classroom lessons.

Homework Assignments and Final Project:

There are assignments due throughout the course, and a final project due at the end of the course. Specific details for each assignment can be found in the Assignments section of your online classroom.

Quizzes

Online quizzes may be comprised of multiple choice, short answer and true/false questions.

NameGrade %
Forums 40.00 %
Forum #1 (Introduction) 4.44 %
Forum #2 4.44 %
Forum #3 4.44 %
Forum #4 4.44 %
Forum #5 4.44 %
Forum #6 4.44 %
Forum #7 4.44 %
Forum #8 4.44 %
Constitution Day Extra Credit Forum 4.44 %
Assignments 20.00 %
Assignment Week 2: The Hospitality Industry 5.00 %
Assignment Week 5: Safe Food Quality 5.00 %
Assignment Week 7: Food Allergies 5.00 %
Assignment Week 4: Menu Planning 5.00 %
Quizzes 20.00 %
Week 3 Review Quiz 6.67 %
Week 6 Review Quiz 6.67 %
Week 8 Review Quiz 6.67 %
Final Essay 20.00 %
Term Project: Innovative Cooking Methods 20.00 %

Required Readings: See Course Lessons

Websites: See the weekly lessons for additional reading assignments and web resources

Book Title:Food for Fifty - the VitalSource e-book is provided inside the classroom
ISBN:9781256899235
Publication Info:VS-Pearson
Author:Molt, Mary
Unit Cost:$127.18
Electronic ISBN:9781269458108
Electronic Unit Cost:$37.80

Previous Syllabi

Not current for future courses.