HRIM120 Basic Food Preparation and Management

Department of Business Studies: Chef Apprenticeship

I. Course Number and Title
HRIM120 Basic Food Preparation and Management
II. Number of Credits
3 credits
III. Number of Instructional Minutes
IV. Prerequisites
HRIM105 or permission of the Department of Business Studies, or
V. Other Pertinent Information
An introductory course, using the kitchen laboratory, which focuses on the development of knowledge, ability (skills), attitudes, and personal qualities which would lead to job success in entry or specialized level jobs in the hospitality industry. The principles introduced in this course can be equally useful to both the management student and the vocational student. At the same time, the principles introduced in this course can be useful for the hospitality worker/manager who desires to upgrade his/her job skills and knowledge. The nature of this course lends itself to satisfying the needs of those students whose main reason for taking this type of course is self fulfillment and a desire for basic knowledge of the hospitality industry.
VI. Catalog Course Description
After completing this course, the student should be able to demonstrate knowledge of basic food preparation and management techniques used in commercial and institutional food operations. The areas of study will cover safety and sanitation, food preparation techniques, terminology, use and care of equipment, food costing, and standardized recipes.
VII. Required Course Content and Direction
  1. Course Learning Goals

    1. Demonstrate an understanding of basic principles and techniques of food preparation;
    2. Read and carry-out instructions from a variety of recipe resources according to acceptable standards of quality;
    3. Demonstrate a clear understanding of terminology used in basic food preparation and management;
    4. Use time, materials, references, and resources effectively; demonstrate competency in using basic food preparation, and sampling of wide variety of foods;
    5. Calculate the cost of products;
    6. Evidence a basic knowledge of food preparation relative to nutrition;
    7. Demonstrate a respect for and a knowledge of the use of materials, equipment, and products used in class;
    8. Relate scientific, psychological, sociological and sound business principles to food preparation, service and management;
    9. Exhibit attributes of general employability including: initiative, promptness, dependability, courtesy and 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;
    10. Exhibit ability to prepare and serve basic foods attractively and efficiently;
    11. Recognize and produce acceptable basic food products for public consumption;
    12. Organize tools, foods, and sequences of activity for maximum efficiency in tasks;
    13. Explain and apply appropriate basic techniques in planning, storing, and serving foods;
    14. Use safe and sanitary methods of handling foods;
    15. Use basic tools for tasks;
    16. Handle equipment safely and efficiently in all operations from preparation to clean-up;
    17. Discuss a range of employment opportunities available, including training requirements, personal qualifications, and employment outlook;
    18. Evidence an understanding of legal aspects of employment in food preparation and service industries; and
    19. Identify the various state, local, and federal agencies that influence the food industry.
  2. Planned Sequence of Topics and/or Learning Activities

    1. A study of the fundamentals of food preparation, service procedures and sanitation, and safety practices in the food service industry.
    2. Controls and management of budgeted food, labor, and overhead costs are covered. These include standardized recipes, food costing, various kitchen tests to determine food quality and yield, and other basic costs control methods.
    3. Future trends of the food service industry will be discussed.
    4. Basic terminology and production techniques of a variety of foods.
  3. Assessment Methods for Course Learning Goals

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

    1. See course syllabus for required textbook
    2. Kitchen Uniform or appropriate clothing
    3. Full-length bib apron
    4. Tool box of basic tools/knives

Review/Approval Date - 4/99; Revised 5/05; New Core 8/2015