HOS 212 - Quantity Food Production

Institution:

Jefferson Community College

Subject:

Hospitality

Description:

This course will introduce the student to theory and actual application of food production in a professional kitchen. Emphasis will be placed on practical application of batch cooking techniques and dining room service. Students will function in all positions of employment, gaining skills in such areas as quantity food production, menu development, and waiter/waitress service. Sanitation and safety principles, nutrition planning and awareness, and restaurant organization topics are addressed in this course. Prerequisite: CUL 102. .5 Lec. 4.5 Lab. (Per Departmental Standards Version of HOS 212, approved by Academic Affairs on 05/13/2010).

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sunyjefferson.edu

Phone Number:

(315) 786-2200

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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