HTM 21400 - Introduction To Food Selection And Preparation

This course will introduce students to fundamental knowledge, skills and working environment pertaining to professional food preparation through lecture and laboratory exercises. Lectures will introduce food types, compare and contrast culinary methods as well as explain the underpinning physical and bio-chemical transformations that are occurring. Laboratory work will allow students to observe and practice professional cooking as well as appreciate the results from a consumer’s perspective.

Preparation for Course
P: HTM 19100 with grade of C- or better.

Cr. 3.
Hours
Class 2, Lab 3.
Student Learning Outcomes
1. Apply knowledge gained in National Food Protection Manager Exam.
2. Identify food ingredients, with emphasis on recognizing freshness or spoilage.
3. Identify best practices for cleaning and sanitizing.
4. Practice cooking using commercial equipment.
5. Identify what to do if commercial equipment needs repairs or breaks during operation.
6. Implement a variety of cooking techniques: sauteing, poaching, frying, baking, boiling, searing, etc.
7. Practice listening, responding, and following up on customer complaints.
8. Practice understanding and implementing plans to prepare food for special diet/ allergy needs.