HSP 102 Food Production and Purchasing

Pre- or Co-Requisite: HSP 101 ; ENG 088 and eligibility for MAT 121 . Program Director signature required to register.
4 credits

This course offers a continuation and application of the culinary techniques and knowledge acquired in HSP 101 through the planning and preparation of advanced menus with applied ordering and production techniques and schedules. This introduction to food costing and menu planning, with a focus on purchasing, emphasizes storage specifications and production planning. The menu is a driving tool for food costing, recipe conversions and yield testing. Two hours of class work; four hours of laboratory.