Course

Introductory Food Management

Faculty
Commerce & Business Administration
Department
Hospitality Management
Course code
HOSP 1145
Credits
3.00
Semester length
15 Weeks
Max class size
35
Method(s) of instruction
Lecture
Seminar
Online
Hybrid
Typically offered
To be determined

Overview

Course description
This course provides the student with the basic theory required to understand and successfully oversee food production areas. Students learn basic food theory and science principles; food service staffing and kitchen layout; kitchen equipment selection and maintenance; food inventory and costing; standard recipe development; and, food purchasing, receiving, storage and production practices. Students will also understand how to integrate current Food and Beverage Trends and Sustainability into operations.
Course content
  1. Foodsafe, food borne illness, and food safety;
  2. Basic food theory, and science for baking and cooking techniques. Some examples are:
    • Salads and salad dressings
    • Soups, stocks and sauces
    • Fermentation, condiments, and pickles
    • Grains and grain products
    • Proteins
    • Eggs and dairy
    • Plant-based and vegetarian cuisine;
  3. Standardized recipes, recipe conversions, adjusting quantities, costing;
  4. Kitchen layout and design, equipment selection and maintenance procedures;
  5. Kitchen staffing;
  6. Basic Knife Skills;
  7. Culinary history;
  8. Effective food presentation techniques and considerations;
  9. Food service purchasing, storage and preparation;
  10. Cooking terms and concepts;
  11. Nutritional considerations in food service;
  12. Composition and characteristics of global cuisines;
  13. Sustainable issues in food production.
Learning activities

Lecture, various activities and assignments, Laboratory demonstrations, Field trips, various media (videos, documentaries, etc.)

Means of assessment

The course evaluation is consistent with the Douglas College Evaluation Policy.

Assignments                  20% - 40%
Quizzes/Tests   0% - 30%
Midterm(s)  20% - 30%
Final   20% - 30%
Total          100%

Failure to provide proof of valid Foodsafe Certification will result in a UN grade.

To pass the course, students must achieve a cumulative grade of 50% on a weighted average basis in all non-group assessments as well as 50% overall in the course.

Students must write the midterm(s) and final examination to pass the course.

Students may conduct research as part of their coursework in this class. Instructors for the course are responsible for ensuring that student research projects comply with College policies on ethical conduct for research involving humans, which can require obtaining Informed Consent from participants and getting the approval of the Douglas College Research Ethics Board prior to conducting the research.

Learning outcomes

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).
Textbook materials

Textbooks may include:

 Labensky,  On Cooking, Pearson

 Gisslen,  Professional Cooking for Canadian Chefs,  Wiley

 

or other texts/materials as approved by the department.

 

Only calculators approved by Faculty of Commerce and Business may be used on tests and exams.

Requisites

Prerequisites

No prerequisite courses.

Corequisites

No corequisite courses.

Equivalencies

No equivalent courses.

Course Guidelines

Course Guidelines for previous years are viewable by selecting the version desired. If you took this course and do not see a listing for the starting semester / year of the course, consider the previous version as the applicable version.

(Current)

Course Transfers

These are for current course guidelines only. For a full list of archived courses please see https://www.bctransferguide.ca

Institution Transfer details for HOSP 1145
Capilano University (CAPU) CAPU TOUR 1XX (3)
Langara College (LANG) LANG FSRV 1113 (3)
Thompson Rivers University (TRU) TRU HMGT 1210 (3)

Course Offerings

Fall 2025

CRN Days Instructor Status
Maximum seats
35
Currently enrolled
3
Remaining seats:
32
On waitlist
0
Building
Coquitlam - Bldg. A
Room
A2280
Times:
Start Time
12:30
-
End Time
14:20