FSS 2235C - Introductory Food Production Management

Hospitality and Tourism Department

Credit(s): 3
Contact Hours: 120
Effective Term Fall 2010 (430)

Course Description

This course is designed to provide students with fundamental knowledge and skill in basic and intermediate commercial food production management. Included are basic principles and techniques of commercial food preparation, management of resources, use of commercial recipes, use and care of commercial equipment and evaluation of food products. The course includes safety and sanitation practices in commercial food operations.

Learning Outcomes and Objectives

  1. The student will demonstrate knowledge of how a commercial kitchen is organized by:
    1. identifying the various professional kitchen tools and equipment.
    2. storing and using cutlery tools according to industry standards.
    3. explaining work area and work flow in commercial kitchens.
    4. applying Mise en place for food preparation skills.
  2. The student will demonstrate knowledge of the principles of cooking by:
    1. describing how heat is transferred to foods through conduction, convection and radiation.
    2. explaining how heat affects food.
    3. applying the basic principles of convection, radiation, broiling, grilling, roasting, sautéing, pan-frying, deep-frying, poaching, simmering, boiling, steaming, braising, stewing and combination cooking methods
  3. The student will demonstrate knowledge of personal productivity skills in the kitchen by:
    1. preparing specific menu items within a given time-frame.
    2. functioning as a team member in food production.
  4. The student will demonstrate safe, secure and sanitary work procedures by:
    1. applying the standard procedures for hazard control as stated by the industry specified Hazard Analysis and Critical Control Point system.
    2. applying first-aid procedures for typical kitchen accidents and injuries.
    3. applying industry defined standards for infectious disease control by: reduction of cross-contamination and maintaining proper acid/alkali balance in foods.
    4. applying NASA developed Hazard Analysis Critical Control Points in all phases of food production.
  5. The student will demonstrate knowledge of stocks, soups and sauces by:
    1. recognizing and classifying sauces.
    2. preparing brown stocks, white stocks, fumet stocks and court bullion.
    3. preparing classic roux and applying finishing techniques of reduction, straining and Monter au Beurre.
    4. preparing “modern use” sauces of Leading, Mother, Bechamel Beurre Banc and Beurre Rouge.
    5. evaluating stock and convenience base products for quality.
  6. The student will demonstrate knowledge of vegetable, grain and pasta preparation and management by:
    1. explaining how vegetables can enhance a dish.
    2. explaining how to manage vegetables as a category.
    3. preparing vegetables for cooking or service including dry heat cooking, roasting, pan and deep-frying, blanching and par-boiling, braising and stewing, pureeing and micro-waving.
    4. preparing grains using simmering, risto and pilaf methods.
    5. preparing sfoglia and filled pasta.
  7. The student will demonstrate knowledge of management of salads, salad dressings and fruits by:
    1. preparing a variety of salad greens for maximum yields.
    2. identifying the varieties of salad types and dressings
    3. identifying the varieties of fruits
    4. preparing fruits for cooking or service including broiling, grilling, baking, sautéing, deep-frying and poaching.
    5. explaining the importance of temperature and presentations.
  8. The student will demonstrate knowledge of management of desserts by:
    1. understanding the 10 steps in yeast bread production and the preparation of Detrempe.
    2. preparing pies and tortes including cakes, pastry, flan, cookies and Bouchees.
  9. The student will demonstrate knowledge of the principles of food and nutritional needs by:
    1. identifying categories of nutrients and explaining their importance in a balanced diet.
    2. explaining the effects of starches from a nutritional and social perspectives.
    3. appreciating the use of ingredient substitutes and alternatives.
    4. explaining product nutrition labels.
  10. The student will demonstrate knowledge of management of the menu and service by:
    1. defining the principles of American, French and Russian service.
    2. using a variety of techniques to add visual appeal to plated foods.
    3. applying principles of menu engineering.

Criteria Performance Standard

Upon successful completion of this course, the student will, with a minimum of 80% accuracy, demonstrate mastery of each of the above stated objectives through classroom measures developed by the individual course instructors.

History of Changes

eff 20031. New Number effective 20032. 3 Year Review 2006. 3-Year Review 2010—Acceptable As Is.
C&I Approval: 06/24/2003, BOT Approval: 07/24/2003, Effective Term: Fall 2010 (430)

Related Programs

  1. Certified Fundamentals Cook (to FBM-CT) (CFC4IC-AR) (640) (Active)
  2. Certified Fundamentals Cook (to FBS-CT) (CFC3IC-AR) (640) (Active)
  3. Certified Fundamentals Cook (to HMGT-AS) (CFCIC-AR) (650) (Active)
  4. Certified Fundamentals Cook (to RDM-CT) (CFC2IC-AR) (640) (Active)
  5. Commercial Foods and Culinary Arts (CFCATC-AR) (555) (Draft)
  6. Culinary Arts PCS (CULHS-AR) (635) (Active)
  7. Food and Beverage Management (FBM-CT) (535) (Active)
  8. Food and Beverage Management Specialist (FBS-CT) (535) (Active)
  9. Hospitality and Tourism Management (HMGT-AS) (640) (Active)
  10. Rooms Division Management (RDM-CT) (535) (Active)