HM 102 - Introduction to Food and Beverage Management

Institution:

CUNY New York City College of Technology

Subject:

Description:

3 cl hrs, 3 cr A three-part foundation for food and beverage management, focusing on Sanitation, Culinary Math and Procurement Methods. Basic principles of serving safe, wholesome, tasty food to customers in food service operations through a systems approach to sanitation management provides students with the nationally recognized HACCP (hazard analysis critical control point) certification. The culinary math component focuses on accurate measurement, portion controls, recipe conversions, product yields and inventory methods. Current market and procurement trends are explored, with an emphasis on product identification. Prerequisite: CUNY certification in reading, writing and mathematics

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.citytech.cuny.edu

Phone Number:

(718) 260-5500

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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