HOSP 1050 — HOSP-1050 Fundamentals of Food Preparation for Hotel-Lodging
Introduction to food preparation techniques, culinary theory, and equipment used in commercial food service. Basic concepts of kitchen organization and operation, heat transfer, basic terminology, use of standardized recipes, weights and measures, product evaluation, recipe conversion, food composition and introduction to commercial equipment and work methods. Directed practice in hotels and event preparation and service.