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HTF 100
Introduction to Foodservice
As an introduction to the foodservice industry, this course will cover such basics as kitchen, safety, HACCP, sanitation, food preparation, terminology, menu planning and staff organization. Through demonstrations in the lab, students will see and experience a variety of food preparation techniques and sample a variety of food products. Students will be expected to create, cost and plan an event menu using the concepts and theories presented.
Weekly Contact: Lab: 1 hr. Lecture: 2 hrs.
GPA Weight: 1.00
Course Count: 1.00
Billing Units: 1
Prerequisites
None
Co-Requisites
None
Antirequisites
None
Custom Requisites
None
Mentioned in the Following Calendar Pages
*List may not include courses that are on a common table shared between programs.
- HTF 505 - Restaurants from Concept to Operations
- HTF 506 - Food and Beverage Operations
- Hospitality and Tourism Management
- Nutrition and Food Table I, II and Open Electives
- Nutrition and Food Tables I and II - Former Curriculum
