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; recipe reading and writing; and various menu forms used in restaurants. Recipe conversions and pre-costing are covered as well.
Prerequisite(s): ACCUPLACER Arithmetic score of 38 or MATH 090 with a C or higher or ABE 050 with a C or higher; and ACCUPLACER Reading Comprehension score of 71 or RDG 085 with a C or higher; and ACCUPLACER Sentence Skills score of 71 or ENGL 092 with a C or higher; or Instructor permission.
Completion Of or Concurrent Enrollment In: CUL 110, CUL 114, CUL 116 and CUL 118, all with a C- or higher; or concurrent enrollment in CUL 110, CUL 114, CUL 116 and CUL 118; or Instructor permission.

Note: This class must be taken concurrently with CUL 110, CUL 114, CUL 116 and CUL 118.