Course

Course Summary
Credit Type:
Course
ACE ID:
SEAS-0119
Organization's ID:
FSM 201
Organization:
Seafarers Harry Lundeberg School of Seamanship
Location:
Classroom-based
Length:
4 weeks (293 hours)
Dates Offered:
Credit Recommendation & Competencies
Level Credits (SH) Subject
Lower-Division Baccalaureate 3 Culinary Arts, Operations, and Skills
Lower-Division Baccalaureate 3 Internship
This course is recommended for a total of 6 semester hours in the lower-division baccalaureate/associate degree category.
Description

Objective:

The course objective is to introduce principles of sanitation, nutrition, contamination, food handling and storage, wellness, physical safety in galley environment.

Learning Outcomes:

  • Practice good sanitation in food handling and meal preparation
  • Plan and produce nutritious and healthy meals
  • Safely and effectively demonstrate the use of knives and cutting devices

General Topics:

  • Workplace safety
  • Nutrition
  • Wellness
  • Proper food preparation
  • Meal productions
Instruction & Assessment

Instructional Strategies:

  • Audio Visual Materials
  • Classroom Exercise
  • Laboratory
  • Learner Presentations
  • Lectures
  • Practical Exercises

Methods of Assessment:

  • Case Studies
  • Examinations
  • Performance Rubrics (Checklists)
  • Presentations
  • Quizzes

Minimum Passing Score:

70%
Supplemental Materials