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Course Details

 

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)

Course Schedule

Registration Dates Course Dates Start Month Session Weeks
09/28/2021 - 03/04/2022 03/07/2022 - 05/01/2022 March Winter 2022 Session D 8 Week session
12/28/2021 - 06/03/2022 06/06/2022 - 07/31/2022 June Spring 2022 Session D 8 Week session

Current Syllabi

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

1. Identify challenges related to operations and production within the foodservice industry.

2. Design a menu based on a target market, type of operation, and desired quality standards.

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

4. Convert a recipe based on number of portions and yield.

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

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

1. Identify challenges related to operations and production within the foodservice industry.

2. Design a menu based on a target market, type of operation, and desired quality standards.

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

4. Convert a recipe based on number of portions and yield.

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

Book Title:The Professional Chef, 9th ed - e-book available in the APUS Online Library
ISBN:9780470421352
Publication Info:Wiley Lib
Author:Culinary Institute of America
Unit Cost:$85.00
 

Previous Syllabi

Not current for future courses.