Curriculum Guideline

Introductory Food Management

Effective Date:
Course
Discontinued
No
Course Code
HOSP 1145
Descriptive
Introductory Food Management
Department
Hospitality Management
Faculty
Commerce & Business Administration
Credits
3.00
Start Date
End Term
201610
PLAR
Yes
Semester Length
15 Weeks x 4 Hours per Week = 60 Hours
Max Class Size
35
Contact Hours
Lecture: 2 Hours Seminar: 2 Hours Total: 4 Hours
Method Of Instruction
Lecture
Seminar
Methods Of Instruction

Laboratory demonstrations/ field trips/lecture

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.
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.
Means of Assessment
Attendance/Participation                 10%
Written/Oral Assignments                  20% - 30%
Quizzes/Tests  10% - 20%
Midterm  20% - 30%
Final  20% - 30%
Total          100%
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

Which Prerequisite