HOSP 2350 Culinary Fundamentals
In Spring 2024, I completed HOSP 2350 Culinary Fundamentals, one of the most hands on and insightful courses I have taken during my time at Auburn University. This course combined both classroom learning and lab practice, giving me the opportunity to explore the full process of culinary operations, from basic techniques and safety standards to deeper concepts like menu design, pricing, and sustainability.
During the lecture sessions, we focused on foundational knowledge that every food and beverage professional should understand. I learned about food safety regulations, proper kitchen flow, the importance of mise en place, and how to manage portion control and product yield. A major part of our discussions also focused on menu planning and pricing. I was trained to think critically about how every dish must be costed accurately, factoring in ingredients, labor, and portion size, to ensure profitability without sacrificing quality.
This is where I began to understand that culinary work is not just about cooking, but also about strategic thinking and financial awareness. We were constantly reminded that successful food service requires balancing creativity, consistency, and business logic, something I now carry into every project I take on.
In the lab portion of the course, I got to put all this knowledge into action. From day one, we were expected to approach the kitchen as professionals. We were trained in knife skills, cooking methods, station setup, and plating techniques. Each session built upon the last, and every dish we prepared required attention to sanitation, time management, and presentation.
One of the most valuable parts of the lab was the opportunity to work alongside classmates in a kitchen environment where clear communication, mutual respect, and precision were essential. I learned how to organize my workstation efficiently, how to anticipate next steps, and how to keep calm under time pressure, a skill I found especially useful when juggling multiple responsibilities during events later in my internship.
What stood out to me most during this course was how much discipline and intentionality are required in the kitchen. You cannot guess or cut corners. Whether it was measuring a sauce, choosing a garnish, or calculating food cost, every detail mattered. We were encouraged to always ask ourselves: Is this efficient? Is it clean? Is it consistent? Is it guest ready?
This course challenged me in the best way. It pushed me to be more confident, more precise, and more thoughtful in my approach to food and service. It helped me connect the dots between back of house operations and guest satisfaction, and it deepened my respect for everyone who works in culinary roles, both in the spotlight and behind the scenes.
HOSP 2350 gave me more than just technical skills, it shaped the way I think as a future hospitality professional. It reminded me that good hospitality begins with preparation, care, and a strong foundation.
