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CLR 100 - Introduction to Foodservice

Credits: 3
3 Lecture Hours

Description
In this course students learn about the history of classical cuisine and the contributions of leading culinarians. Various segments of the foodservice industry and the organization of each type are studied. Future trends in the foodservice industry are discussed. This course also introduces the culinary program and various college resources available to students.
Learning Outcomes
Upon successful completion of the course, the student will:

  1. List the enduring contributions of historic chefs and foodservice pioneers to the industry.
  2. Research the advantages of belonging to foodservice support organizations.
  3. Explain various segments of the foodservice industry and employment opportunities in each.
  4. Describe typical hospitality operations, including lodging, foodservice and tourism.
  5. Discuss trends in foodservice and hospitality in terms of their likely impact now and in the future.
Listed Topics
  1. Foodservice industry history
  2. Restaurant industry
  3. Lodging and tourism industry
  4. Gaming and casino industry
  5. City and country clubs
  6. Off and on premise catering
  7. Professional organizations
Reference Materials
Textbook, class handouts, internet.
Students who successfully complete this course acquire general knowledge, skills and abilities that align with CCAC’s definition of an educated person. Specifically, this course fulfills these General Education Goals:
  • Communication
  • Critical Thinking & Problem Solving
Approved By: Dr. Quintin B. Bullock Date Approved: 3/12/2021
Last Reviewed: 3/12/2021


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