HOSP 123 - Quantity Calculations and Food Safety

3 Credits

This course introduces the principles and practices of quantity food production, emphasizing hospitality-related mathematical concepts applied to menu and recipes planning for large-scale preparation. Students apply the principles of sanitation and safety in quantity of food production through Serve Safe coursework and exam certification.

Prerequisites: CULIN 113 - Introduction to Food Preparation
Corequisite: CULIN 124 - Quantity of Food Production Lab
Pre or Corequisites: HOSP 115 - Introduction to the Hospitality Industry