May 17, 2024  
2020-2021 Undergraduate Catalog 
    
2020-2021 Undergraduate Catalog [ARCHIVED CATALOG]

HOSP 211 - Food Principles Laboratory

Credit(s): 1
FOOD PRINCIPLES LABORATORY
Component: Laboratory
Focuses on basic culinary principles and food preparation techniques in a professional kitchen environment. Emphasis is placed on food safety, sanitation, student’s organizational skills and ability to work as a valuable team member.
Repeatable for Credit: N Allowed Units: 1 Multiple Term Enrollment: N Grading Basis: Student Option
COREQ: HOSP 201 
Course Typically Offered: Fall and Spring
General Education Objectives:
GE1A: Read Critically GE1B: Analyze Arguments and Information GE1C: Engage in Constructive Ideation GE2B: Communicate Orally GE2C: Communicate Through Creative Expression GE3A: Work Collaboratively Across a Variety of Cultures GE3B: Work Individually Across a Variety of Cultures GE4: Critically Evaluate Ethical Implications GE5A: Reason Quantitatively GE5B: Reason Computationally