MASTER SYLLABUS
Course number & title: Business 337 – Food Production II
Department(s): Hotel Restaurant Management
Credit hours: 3
Prerequisites: Business 336
Fees and charges: $75
Effective catalog date for this master syllabus: 2006/2007
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1. Catalog description:
This course is a continuation of Food Production I. The completion of all major food groups with
relation to preparation and purchasing will be integrated in class lecture and
lab. Emphasis on practical production
procedures and culinary techniques via team-station laboratory performance is
continued.
2. Course content:
1. Breakfast Cookery
2. Quick breads and yeast breads
3. Pies, pastries, cakes, and cookies
4. Vegetables, potatoes and starches
5. Sandwiches
6. Hors d’ oeuvres
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.
4. Student assessment criteria:
Menu project, lab tests, lab work, sanitation, and tests
5. Additional information (optional):
Text: On Cooking, 4th edition, by Labensky & Hause, Prentice Hall
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