Introductory Food Management

Upon successful completion of this course, the student will be able to:

1. Explain the basic principles of Food Theory and Food Sciences;
2. Articulate the basic techniques of food preparation to the standard of a commercial food service operation;

         2.1. Demonstrate the safe use of tools and kitchen equipment;

         2.2. Identify the name and use of equipment and small wares;

         2.3. Articulate cooking principles and proper food preparation techniques for various foods (such as sauces, pasta, vegetables, desserts, yeast and quick breads, etc.);

3. Communicate as professionals in the food service industry using proper food related terminology;

         3.1. Utilize standard recipes;

         3.2. Identify the key aesthetic factors in food preparation;

4. Identify kitchen mangement skills such as menu development, food costing, organizing, equipping, staffing, ordering, purchasing, and maintaining a kitchen;
5. Evaluate nutritional concerns with regard to food preparation;
6. Identify a wide variety of cuisines and their basic principles and techniques;
7. Integrate sustainability and current trends into various areas of Food production, and Food and Beverage operation;
8. Successfully complete an industry recognized food handler training program (such as FOODSAFE).