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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|
|03/30/20 - 09/04/20||09/07/20 - 11/01/20||Summer 2020 Session D||8 Week session|
|05/25/20 - 10/30/20||11/02/20 - 12/27/20||Fall 2020 Session I||8 Week session|
|07/27/20 - 01/01/21||01/04/21 - 02/28/21||Winter 2021 Session B||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.
|Discussion Forums||40.00 %|
|Introduction Forum||4.44 %|
|Forum #1||4.44 %|
|Forum #2||4.44 %|
|Forum #3||4.44 %|
|Forum #4||4.44 %|
|Forum #5||4.44 %|
|Forum #6||4.44 %|
|Forum #7||4.44 %|
|Forum #8||4.44 %|
|Assignment Week 2: Conversion||6.67 %|
|Assignment Week 4: Menu Planning||6.67 %|
|Assignment Week 6: Safe Food Quality||6.67 %|
|Week 8 Review Quiz||6.67 %|
|Week 3 Review Quiz||6.67 %|
|Week 5 Review Quiz||6.67 %|
|Final Essay||20.00 %|
|Term Project: Innovative Cooking Methods||18.18 %|
|Restaurant and recipe identification [week 1]||1.82 %|
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|
|Book Title:||Food for Fifty - the VitalSource e-book is provided inside the classroom|
|Electronic Unit Cost:||$37.80|
Not current for future courses.