• Program: Culinary Arts
  • Course: Introduction to the Hospitality Industry
  • Course #: CULA1106
  • Total Credits: 2

Course Description

This course is designed to introduce the foodservice industry, its history, organization, the importance of safety/sanitation and the care and use of kitchen tools and equipment. Students will become familiar with the organizational structure and basic functions of departments within hospitality and foodservice establishments. It will also include basic product identification, recipe structure, menu planning, plus cooking methods.

Course Evaluation

Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.

Disability Services

Hennepin Technical College offers reasonable accommodations to qualified students with disabilities. If you have a documented disability that may require accommodations, contact the college’s Disability Services Director: Sara Laviolette at Brooklyn Park (763-488-2477) or Jean Kreutter at Eden Prairie (952-995-1544).

Course Goals

The following goals will be addressed in the course:
Define food service industry segments
Explain kitchen safety and sanitation rules
Identify professional kitchen equipment
Explain various cooking methods
Identify professional foodservice organization structures
Define food service terms
Calculate recipe costs
Describe various menu structures
Identify the pre-preparation process
Demonstrate the use of professional cutlery
Identify basic foods
Identify units of weight and measure.

Credit Details
  • Lecture: 1
  • Lab: 1
  • MnTC Goal: 0
Course Details
  • Prerequisites: 
    Qualifying score on reading assessment test OR ENGL0901
  • Campus: Brooklyn Park/Eden Prairie

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