HMGT-220 Food Preparation II
This is an advanced course in food preparation that covers international cuisine and theme menus. It builds on the skills acquired in HMGT-120. Students will learn to plan menus, write recipes that incorporate established food safety standards, schedule labor and production, and execute meals for up to 50 customers.
Hours Weekly
2 hours lecture, 3 hours lab weekly
Course Objectives
- 1. Demonstrate acceptable sanitation and food handling procedures as presented in HMGT-120.
- 2. Accurately apply the chemical, bacteriological, biochemical and culinary terms employed in the area of
food preparation. - 3. Perform advanced skills in handling common and unique kitchen utensils and tools.
- 4. Appropriately use commercial kitchen equipment and prepare effective written instructions for
employee training. - 5. Produce quality foods using recipe cards and other references.
- 6. Analyze the scientific principles applied to food preparation.
- 7. Demonstrate safe food preparation methods for selected products.
- 8. Analyze and write recipes to incorporate established food safety standards.
- 9. Evaluate the quality of food products against established standards.
- 10. Utilize food production schedules and final product evaluation through use and development of proven
procedures and criteria as applied to a specific menu. - 11. Demonstrate a professional attitude and team spirit through kitchen production activities as a follower
and as a leader.
Course Objectives
- 1. Demonstrate acceptable sanitation and food handling procedures as presented in HMGT-120.
- 2. Accurately apply the chemical, bacteriological, biochemical and culinary terms employed in the area of
food preparation. - 3. Perform advanced skills in handling common and unique kitchen utensils and tools.
- 4. Appropriately use commercial kitchen equipment and prepare effective written instructions for
employee training. - 5. Produce quality foods using recipe cards and other references.
- 6. Analyze the scientific principles applied to food preparation.
- 7. Demonstrate safe food preparation methods for selected products.
- 8. Analyze and write recipes to incorporate established food safety standards.
- 9. Evaluate the quality of food products against established standards.
- 10. Utilize food production schedules and final product evaluation through use and development of proven
procedures and criteria as applied to a specific menu. - 11. Demonstrate a professional attitude and team spirit through kitchen production activities as a follower
and as a leader.