MASTER SYLLABUS
Course number & title: Business 336 - Food Production I
Department(s): Hotel Restaurant Management
Credit hours: 3
Prerequisites: None
Fees and charges: $75
Effective catalog date for this master syllabus: 2006/2007
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1. Catalog description:
The course is designed to teach those with management responsibilities how
quality foods are produced. Additionally, purchasing criteria and guidelines for the major groups of
foods purchased by quantity buyers will be discussed. Topics including all the major food groups,
cost implications, and cooking theory will be conducted by lecture format. Culinary techniques and practical productions
concentration will be provided at two-team member stations in a laboratory
environment.
2. Course content:
1. Kitchen Organization
2. Kitchen Equipment
3. Menu Design
4. Recipe Development
5. Meats, Poultry, Seafood (including convenient products)
6. Stocks, Soups, Sauces (including convenient products)
3. Student learning objectives:
1. To recognize the quality of food products.
2. To prepare standard basic food items (i.e. sauces, stocks, soups, etc.)
3. To develop an idea of how to utilize convenient products.
4. To learn how to use cooking equipment and utensils.
5. To see the present day possibilities in food preparation and marketing.
6. To gain an overview of food purchasing.
4. Student assessment criteria:
Menu project, lab tests, lab work, sanitation, and tests
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