Introductory Food Management

Faculty
Commerce & Business Administration
Department
Hospitality Management
Course Code
HOSP 1145
Credits
3.00
Semester Length
15 Weeks x 4 Hours per Week = 60 Hours
Max Class Size
35
Method Of Instruction
Lecture
Seminar
Typically Offered
To be determined
Campus
Online

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 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. Safe food handling is an important component of the course and the Provincial Food safe certificate is required to pass.
Course Content
  1. Food Safe and  food borne illness and food safety;
  2. Basic food science including function, structure, behaviour, for:
    • Salads
    • Fruit
    • Vegetables
    • Plant pigments, jams, jellies and pickles
    • Starch
    • Proteins
    • Eggs
    • Milk and Cheese
    • Meat poultry and fish
    • Muffin and tea biscuits
    • Cakes  types and functions
  3. Standardized recipes, recipe conversions, adjusting quantities, costing;
  4. Kitchen layout and design, equipment selection and maintenance procedures;
  5. Kitchen staffing;
  6. Use of kitchen hand tools and simple cutting techniques;
  7. Effective food presentation techniques and considerations;
  8. Food service purchasing, storage and preparation;
  9. Cooking terms and concepts;
  10. Nutritional considerations in food service;
  11. Composition and characteristics of ethnic cuisine;
  12. Sustainable issues in food production.
Methods Of Instruction

Laboratory demonstrations/ field trips/lecture

Means of Assessment
Attendance/Participation                 10%
Written/Oral Assignments                  20% - 30%
Quizzes/Tests  10% - 20%
Midterm  20% - 30%
Final  20% - 30%
Total          100%
Learning Outcomes
  1. Discuss  the chemical and physical composition of basic foods and how these impact on storage and preparation;
  2. Develop and cost out standardized recipes, to convert quantities and measurements as required;
  3. Discuss the importance and describe procedures of basic food handling;
  4. Develop guidelines for organizing, equipping, staffing and maintaining a kitchen;
  5. Discuss the basic procedures used by food operations in regards to purchasing; storage and quantity food production;
  6. Use food production terminology;
  7. Demonstrate an appreciation for the importance and techniques behind effective food presentation;
  8. Discuss nutritional concerns with regard to food preparation;
  9. Demonstrate appreciation for ethnic foods;
  10. Discuss sustainability and food production.
Textbook Materials

Textbooks and Materials to be Purchased by Students

 

To be chosen by instructor from selection below:

 

Labensky,  On Cooking, Pearson

 

Gisslen,  Professional Cooking for Canadian Chefs,  Wiley

 

or similar material as approved by 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.

Requisite for

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.

Course Transfers

Institution Transfer Details Effective Dates
Capilano University (CAPU) CAPU TOUR 1XX (3) 2012/01/01 to -
Langara College (LANG) LANG FSRV 1113 (3) 2011/09/01 to -

Course Offerings

Winter 2021

CRN
Days
Dates
Start Date
End Date
Instructor
Status
Location
13943
Mon Wed
04-Jan-2021
- 12-Apr-2021
04-Jan-2021
12-Apr-2021
Terpenkas
Andrea
Open
Online
HOSP 1145 001 is restricted to Hospitality students.

This course will include some synchronous on-line activities. Students should plan to be available on-line at scheduled course times. Synchronous on-line activities may include lecture, or they may not. In some courses, synchronous class time may be used instead for active learning components (e.g. discussions, labs).
Max
Enrolled
Remaining
Waitlist
34
33
1
0
Days
Building
Room
Time
Mon Wed
12:30 - 14:20