HMGT 220 Food Preparation II

This is an advanced course in food preparation that covers international cuisine and theme menus. It builds on the skills acquired in HMGT 120. Students will learn to plan menus, write recipes that incorporate established food safety standards, schedule labor and production, and execute meals for up to 50 customers.

Credits

3

Prerequisite

HMGT 120

Hours Weekly

2 hours lecture, 3 hours lab weekly

Course Objectives

1. 1. Demonstrate acceptable sanitation and food handling procedures as presented in HMGT-120.
2. 2. Accurately apply the chemical, bacteriological, biochemical and culinary terms employed in the area of
   food preparation.
3. 3. Perform advanced skills in handling common and unique kitchen utensils and tools.
   
4. 4. Appropriately use commercial kitchen equipment and prepare effective written instructions for
   employee training.
5. 5. Produce quality foods using recipe cards and other references.
6. 6. Analyze the scientific principles applied to food preparation.
7. 7. Demonstrate safe food preparation methods for selected products.
8. 8. Analyze and write recipes to incorporate established food safety standards.
9. 9. Evaluate the quality of food products against established standards.
10. 10. Utilize food production schedules and final product evaluation through use and development of proven
    procedures and criteria as applied to a specific menu.
11. 11. Demonstrate a professional attitude and team spirit through kitchen production activities as a follower
    and as a leader.
    

Course Objectives

1. 1. Demonstrate acceptable sanitation and food handling procedures as presented in HMGT-120.
2. 2. Accurately apply the chemical, bacteriological, biochemical and culinary terms employed in the area of
   food preparation.
3. 3. Perform advanced skills in handling common and unique kitchen utensils and tools.
   
4. 4. Appropriately use commercial kitchen equipment and prepare effective written instructions for
   employee training.
5. 5. Produce quality foods using recipe cards and other references.
6. 6. Analyze the scientific principles applied to food preparation.
7. 7. Demonstrate safe food preparation methods for selected products.
8. 8. Analyze and write recipes to incorporate established food safety standards.
9. 9. Evaluate the quality of food products against established standards.
10. 10. Utilize food production schedules and final product evaluation through use and development of proven
    procedures and criteria as applied to a specific menu.
11. 11. Demonstrate a professional attitude and team spirit through kitchen production activities as a follower
    and as a leader.