Food Service Administration – Culinary Arts &  Management Course Descriptions

Principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations, levels of management in the food service industry, tools of management, personnel management, and governmental legislation and regulations. Class hrs. 3. Pre- or Corequisite: MGT 101 Business Organization and Management or departmental permission. Offered fall semester.

Preparation of luncheons for 50 or more persons following a given menu format and budget; students work at all production stations, including hot foods, pantry, bake shop, dining room service, dish room, and pot stations. Each student acts as manager for one or more luncheons, assuming the responsibility for planning the menu, preparing a market order, purchasing the food, directing the production, service and clean-up, and submitting cost control records. Students are required to produce and serve food at one event held outside of class hours. Lab hrs. 6. Prerequisites: FOODS 113 Quantity Food Production and 114 Quantity Food Production Laboratory or departmental permission. Pre- or Corequisite: FOODS 108 Food Service Operations Management or departmental permission. Offered fall semester.

The scientific principles underlying correct handling and preparation of fruits, beverages, vegetables, salads, salad dressings, eggs and egg products, meat, poultry, fish, cereals, flour, starch, and baked products. Class hrs. 2. Corequisite: FOODS 112A Principles of Food Preparation Laboratory or departmental permission. Offered fall and spring semesters.

Application of the scientific principles underlying correct preparation and handling of fruits, beverages, vegetables, salads, salad dressings, eggs and egg products, meat, poultry, fish, cereals, baked products, and starch-thickened products. Emphasis is placed on the correct techniques of handling, preparing, and presenting food; application of the principles of sanitation and safety; operation and cleaning of food preparation equipment. Lab hrs. 6. Corequisite: FOODS 111A Principles of Food Preparation or departmental permission. Offered fall and spring semesters.

Principles of quantity food production and presentation, including stocks, sauces, soups, sandwiches, breakfast preparation, short order cooking, deep fat frying, grilling, meat cutting, vegetable and salad preparation, basic principles and techniques of baking; portion control, yield tests, recipe conversion and costing; principles of sanitation in quantity food production; principles underlying safe operation and cleaning of commercial food equipment. Class hrs. 2. Prerequisite: FOODS 111A, 112A Principles of Food Preparation and Lab or departmental permission. Corequisite: FOODS 114 Quantity Food Production Laboratory or departmental permission. Offered spring semesters.

Application of the principles of quantity food production through the preparation of menu items suitable for cafeteria, institutional food service, and selected college functions. Students are rotated through all major stations, including both preparation and service areas; application of the principles of sanitation and safety in quantity food production; operation and cleaning of commercial food equipment. Lab hrs. 6. Prerequisite: FOODS 111A, 112A Principles of Food Preparation and Lab or departmental permission. Corequisite: FOODS 113 Quantity Food Production or departmental permission. Offered spring semester.

A review of the history, growth, and development of the hospitality industry, including major objectives and career opportunities. Class hrs. 1. Offered fall and spring semesters.

Principles of planning and evaluating nutritious and appropriate menus for all types of food service operations; merchandising menus; French menu terminology, table settings and table service. Class hrs. 1. Prerequisite: FOODS 111A Principles of Food Preparation or departmental permission. Offered spring semester.

Analysis of the responsibilities and ethics of the food buyer. Experience in determining needs and in writing specifications for food items; methods of controlling costs and quality standards; buyer protection agencies. Class hrs. 3. Prerequisite: FOODS 113 Quantity Food Production recommended. Offered spring semester.

Planning, preparation, and service of a variety of buffets and special functions following a given menu format and budget. Students are required to produce and serve at least two special events held outside of scheduled class hours. Lab hrs. 6. Prerequisites: FOODS 110 Practicum: Kitchen & Dining Room Management, 113 and 114 Quantity Food Production and Lab or departmental permission. Offered spring semester.

Planning for employment, including the preparation of a resume and preparation for the job interview. Topics of current concern to the food service industry are addressed through readings and presentations of guest lecturers; review of work experience reports. Students are required to work for a minimum of 240 hours at an approved job in the hospitality industry. A written report, following specified guidelines, must be considered acceptable to the Department in order to complete this requirement. Class hrs. 1. Prerequisites: Work experience and accepted report. Offered spring semester.

Advanced Foods Courses
Any one of a series of courses offering advanced culinary and food service management principles and techniques. One or more courses are offered each term and may include but not be limited to the following:

Principles and techniques of artistic cold food production and presentation, including hors d’oeuvres, salads, canapés, desserts, and larger platters and centerpieces based on fish, ham, meats, poultry, galantines, mousse, force meat, patés, and terrines; students also lay out and design food platters and buffet tables. Class hrs. 1; Lab hrs. 3.

This multicultural foods course provides an introduction to a variety of regional, national and international cuisines. The introduction to food products that are indigenous of specific cultures focusing on elements such as geography, climate, food habits associated with religious beliefs, the economic factors on food choices, ethnic diversity and pluralism, and the association of foods with specific holidays; all of which influence and contribute to the composition of a culture’s cuisine. Production of ethnic and regional recipes allow for the practical application and development of knowledge and skills in the culinary arts laboratory. Class hrs. 1; Lab hrs. 3.

Principles and techniques of preparing baked goods, pastries, and desserts. Emphasis is placed on developing skills for producing high quality, handcrafted, professional products. Class hrs. 1; Lab hrs. 3.

Principles of managing alcoholic and non-alcoholic beverages, including planning, equipping, and staffing a bar; marketing and controlling sales, including legal requirements for licensing and sales; practical skills needed to prepare a variety of hot and cold beverages. Class hrs. 1; Lab hrs. 3.