HMGT 120 Food Preparation I

Following this introductory course in food production, students will be able to identify and analyze the elements of safe food preparation that include food chemistry, basic cooking techniques, and proper use of preparation utensils and equipment. Students will also prepare small quantity, industry-standard menus in a commercial kitchen setting.

Credits

3

Prerequisite

CMGT 100 and HMGT 111

Hours Weekly

2 hours lecture, 3 hours lab weekly

Course Objectives

1. 1. Describe the historical progression leading to modern cookery.
2. 2. Identify past and present leaders in the food service industry.
   
3. 3. Discuss the impact of recent technology on the food service industry.
4. 4. Develop an organizational chart for a food service establishment.
5. 5. Explain the role and responsibilities of food production management and personnel.
6. 6. Analyze the importance of teamwork between management and employees in the food service
   establishment.
   
7. 7. Define basic culinary terms.
8. 8. Identify common and specialty food service tools and equipment.
   
9. 9. Demonstrate operation, breakdown and sanitation of common commercial kitchen equipment.
10. 10. Identify recipe concepts.
11. 11. Demonstrate the ability to convert standard recipes to larger or small yields.
    
12. 12. Analyze the effects of chemical processes and temperature on foods.
    
13. 13. Demonstrate basic cutlery skills in a food production kitchen.
14. 14. Explain sanitation and food safety standards during food production.
15. 15. Compare the quality of food products against established standards.
16. 16. Prepare assigned food products according to industry standards.
    

Course Objectives

1. 1. Describe the historical progression leading to modern cookery.
2. 2. Identify past and present leaders in the food service industry.
   
3. 3. Discuss the impact of recent technology on the food service industry.
4. 4. Develop an organizational chart for a food service establishment.
5. 5. Explain the role and responsibilities of food production management and personnel.
6. 6. Analyze the importance of teamwork between management and employees in the food service
   establishment.
   
7. 7. Define basic culinary terms.
8. 8. Identify common and specialty food service tools and equipment.
   
9. 9. Demonstrate operation, breakdown and sanitation of common commercial kitchen equipment.
10. 10. Identify recipe concepts.
11. 11. Demonstrate the ability to convert standard recipes to larger or small yields.
    
12. 12. Analyze the effects of chemical processes and temperature on foods.
    
13. 13. Demonstrate basic cutlery skills in a food production kitchen.
14. 14. Explain sanitation and food safety standards during food production.
15. 15. Compare the quality of food products against established standards.
16. 16. Prepare assigned food products according to industry standards.