Course

Objective:

Learning Outcomes:

• Demonstrate acceptable procedures when preparing potentially hazardous foods to include time/temperature principles.
• Demonstrate good personal hygiene and health habits in a laboratory setting to include handwashing.
• Outline the requirements for proper receiving and storage of both raw and prepared foods.
• Identify the Hazard Analysis Critical Control Point (HAACP) during all food handling processes as a method for minimizing the risk of foodborne illness.
• List the major reasons for and recognize signs for food spoilage and contamination.
• Recognize sanitary and safety design and construction features of food production equipment and facilities. (i.e., NSF, UL, OSHA, ADA, etc.)
• Review Safety Data Sheets (SES) and explain their requirements in handling hazardous materials. Discuss right-to-know laws.
• Identify proper methods of waste disposal and recycling.
• Demonstrate appropriate emergency policies for kitchen and dining room injuries.
• Describe appropriate measures for insects, rodents and pest control eradication.
• Describe appropriate types and use of fire extinguishers used in the foodservice area.
• Review and apply the laws and rules of the regulatory agencies governing sanitation and safety in a foodservice operation.
• Identify and discuss dietary guidelines and recommended dietary allowances based on current USDA Food Guideline principles and food groups.
• Describe primary characteristics, functions and major food sources of major nutrients.
• List the primary characteristics, functions and sources of vitamins, water and minerals.
• Interpret food labels in terms of the portion size, ingredients and nutritional value.
• Identify common food allergies and determine appropriate substitutions. (i.e. gluten, sugar, lactose free)
• Evaluate and analyze recipes and menus using dietary guideline recommendations, food guides and food labels.
• Discuss contemporary nutritional issues to include specialty diets, dietary trends, and religious dietary laws (i.e. vegetarianism, heart-healthy menus, food allergies, alternative dieting, vegetarian, etc.)
• Discuss and demonstrate cooking techniques that apply sound nutritional principles and current industry trends.
• Define the philosophy of the hospitality industry and its role in providing customer service.
• Trace the growth and development of the hospitality and tourism industry from its birth to its present day. Include names of restauranteurs, chefs, and hospitality entrepreneurs that helped to shape our industry in the past and present day.
• Discuss and evaluate the importance of professional ethics as it applies to the foodservice industry.
• Outline the organization, structure and functional areas in various hospitality organizations as they pertain to the functions of menu planning, purchasing, food production and service, food and beverage controls, management, etc. and give a short description for each.
• Identify and describe professional organizations associated with the hospitality and foodservice profession, and discuss these organizations role in preparing and advancing ones career in the industry.
• Evaluate the types of professional career opportunities in the hospitality and foodservice industry with support of guest speakers, field trips and stages.
• Discuss/evaluate industry trends as they relate to the various segments of the foodservice and hospitality industry.
• Discuss and evaluate industry trade periodicals, books, and journals that can contribute to individual growth and learning as they pertain to technical skills.
• Identify microorganisms, which are related to food spoilage and foodborne illnesses; describe their requirements and methods for growth

General Topics: