CUL 112 Introduction to Hospitality

2 CR

This course provides a background and history of the hospitality industry and introduces students to the broad spectrum of hospitality/food service organizations. The course will also explore the wide variety of career opportunities and job requirements needed for the professional chef in today’s job market. Students will be introduced to weights and measures; ingredient yield analysis; recipes reading and writing; and various menu forms used in restaurants. Recipe conversions and pre-costing are covered as well.
Prerequisite(s): Program Admission.

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