CMGT 115 Food Preparation I

Following this introductory course in food production, students will be able to identify and analyze the elements of safe food preparation that include food chemistry, basic cooking techniques, and proper use of preparation utensils and equipment. Students will also prepare small quantity, industry-standard menus in a commercial kitchen setting.

Credits

3

Prerequisite

CMGT 100 and CMGT 121

Hours Weekly

2 hours lecture, 3 hours lab weekly

Course Objectives

1. Describe the historical progression leading to modern cookery, and identify past and present leaders in the food service industry.
2. Develop an organizational chart for a food service establishment; explain the role and responsibilities of management and personnel, and analyze the importance of teamwork.
3. Define basic culinary terms and recipe concepts, and demonstrate the ability to convert standard recipes to larger or small yields.
4. Discuss the impact of recent technology on the food service industry; identify common and specialty food service tools and equipment, and demonstrate the operation, breakdown, and sanitation of said equipment.
5. Prepare assigned food products according to industry standards, analyze the effects of chemical processes and temperature on foods, and compare the quality of food products against established standards.
6. Demonstrate basic production skills while adhering to safety and sanitation standards, and explain sanitation and food safety standards during food production.

Course Objectives

1. Describe the historical progression leading to modern cookery, and identify past and present leaders in the food service industry.
2. Develop an organizational chart for a food service establishment; explain the role and responsibilities of management and personnel, and analyze the importance of teamwork.
3. Define basic culinary terms and recipe concepts, and demonstrate the ability to convert standard recipes to larger or small yields.
4. Discuss the impact of recent technology on the food service industry; identify common and specialty food service tools and equipment, and demonstrate the operation, breakdown, and sanitation of said equipment.
5. Prepare assigned food products according to industry standards, analyze the effects of chemical processes and temperature on foods, and compare the quality of food products against established standards.
6. Demonstrate basic production skills while adhering to safety and sanitation standards, and explain sanitation and food safety standards during food production.