HRIM121 Advanced Food Preparation and Management

Department of Business Studies: Chef Apprenticeship

I. Course Number and Title
HRIM121 Advanced Food Preparation and Management
II. Number of Credits
3 credits
III. Minimum Number of Instructional Minutes Per Semester
2250 minutes
IV. Prerequisites
HRIM120 or permission of the Department of Business Studies
Corequisites
None
V. Other Pertinent Information
An advanced course, using the kitchen laboratory, which focuses on the development of knowledge, abilities (skills), attitudes, and personal qualities which would lead to job success in entry, or specialized level jobs in the commercial or institutional foods industry. The principles introduced in this course will be useful to both management and occupational students. In addition, the material covered in this course will be useful for the foodservice worker/manager who desires to upgrade or improve his/her job skills and knowledge. This course meets Bucks County Community College Core Curriculum, Category II. Integration of knowledge �parallel experience� goals and objectives adopted and revised 12/03.
VI. Catalog Course Description
After completing this course, the student should be able to demonstrate a knowledge of advanced food preparation and management techniques used for commercial and institutional food operations. The course covers cost implementation, meat and seafood fabrication, and group dynamic quantity food preparation techniques.
VII. Required Course Content and Direction
  1. Learning Goals:

    1. Cite advanced principles and techniques of food preparation.
    2. Read, plan for, and demonstrate the use of instructions from a variety of recipe resources according to acceptable standards of quality.
    3. Recognize the terminology used in advanced food preparation and management.
    4. Construct time, materials, references, and resources effectively; demonstrate the use of advanced management principles.
    5. Conduct comparative studies evaluating use, cost, ease of preparation, and aesthetics of a variety of foods.
    6. Prepare foods using methods that conserve nutritional value.
    7. Identify materials, equipment, and products used in class. Synthesize (make connections among) the disciplines (at least scientific, cultural and social).
    8. Relate scientific, psychological, sociological, and sound business principles to food preparation service and management. In addition, learn to make connections among disciplines: scientific, cultural, and social in the preparation and presentation of food.
    9. Understand the past, analyze the present and develop plans for the future in food service management.
    10. Exhibit attributes of general employability including initiative, promptness, dependability, courtesy, cooperation, cleanliness, safety, working effectively with others, maintaining regular attendance, willingness to do necessary and menial jobs, and a sense of responsibility for activities and their outcomes.
    11. Exhibit ability to prepare and serve many foods attractively and efficiently.
    12. Recognize and produce a wide variety of acceptable food products for public consumption.
    13. Select and use appropriate advanced techniques in planning, storing, and serving foods.
    14. Use and understand safe and sanitary methods of handling food.
    15. Use specialized tools and equipment for tasks.
    16. Handle equipment safely and efficiently in all operations from preparation to clean up.
    17. Locate, understand, and use NSF standards when selecting equipment.
    18. Outline the basic legal aspects of the hospitality industry.
    19. Define the basic local, state, and federal laws that influence the food industry.

    Core Learning Goals:
      Integration of Knowledge students will:
      1. learn to make connections among disciplines: scientific, cultural, and social.


    Core Learning Objectives
      Integration of Knowledge students will be able to:
      1. analyze the past, assess the present, and plan for the future with regard to the theme as informed by the disciplines through activities and/or other assignments. (1)
      2. synthesize (make connections among) the disciplines (at least scientific, cultural and social) presented in the course in written essays, discussions, and/or other assignments. (1)

  2. Planned Sequence of Topics and/or Learning Activities:

    1. Introduction to course and objectives. Kitchen layout and tools demonstration.
    2. Advanced foods and quantity preparation terminology, cooking and plate stylization theory- Flavor psychology.
    3. Primary stock preparations, recipe costing and yield analysis
    4. Thickening agents application - rouxs, white washes, liaisons, au beurres.
    5. Primary/mother sauce preparation and fabrication.
    6. Secondary and tertiary sauce preparation and fabrication.
    7. Cold sauce theory, coulis and compound butter fabrication.
    8. Basic soup theory, preparation, and cost and yield analysis and fabrication.
    9. Basic meats/primal anatomy theory preparations cost and yield analysis and fabrication. To additionally include poultry, fish, shellfish processing and cooking.
    10. Basic tableside etiquette and service management theory.
    11. Quantity, Quality and Cost Control Management: will include recipe costing, use of equipment for control of quality and quantity measuring devices, food product evaluation and score sheets, recipe multiplication (reconfiguration), division and yields breakdowns, portion sizing, portion cost factoring and purchasing needs.
    12. Work methods improvements.
  3. Assessment Methods for Core Learning Goals:

  4. Reference, Resource, or Learning Materials to be used by Students:

    1. See course outline for required textbook.
    2. Handouts and instructional material when appropriate.
VIII. Teaching Methods Employed
Presentation, lecture, group discussions, along with lab assignments are used as teaching methods in the class.

Review/Approval Date - 12/03; Core Goals/Objectives added 3/05