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)
|Registration Dates||Course Dates||Session||Weeks|
|09/28/20 - 02/26/21||03/01/21 - 04/25/21||Winter 2021 Session D||8 Week session|
|11/30/20 - 04/30/21||05/03/21 - 06/27/21||Spring 2021 Session I||8 Week session|
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.
Required Readings: See Course Lessons
Websites: See the weekly lessons for additional reading assignments and web resources
|Book Title:||The Professional Chef, 9th ed - e-book available in the APUS Online Library|
|Publication Info:||Wiley Lib|
|Author:||Culinary Institute of America|
Not current for future courses.