10316106Food Theory
Course Information
Description
This course provides the opportunity for the learner to develop the knowledge, skills, and understanding of food preparation in commercial kitchens that will enhance their careers.
Total Credits
2
Course Competencies
  1. Analyze the philosophy of the hospitality and tourism industry
    Assessment Strategies
    Written and/or oral performance
    Criteria
    Describe the role of customer service
    Trace the growth and development from its birth to its present day
    Identify names of restauranteurs, chefs, and hospitality entrepreneurs that shaped the industry in the past and present day

  2. Outline the structure and functional areas of various hospitality organizations
    Assessment Strategies
    Written and/or oral performance
    Criteria
    Identify at least two hospitality organizations
    Examine the role of menu planning
    Describe the purchasing process
    Explore food production and service, food and beverage controls
    Describe the role management
    Explain the systematic job responsibilities of the various food service and hospitality positions

  3. Evaluate the types of professional career opportunities in the hospitality and foodservice industry
    Assessment Strategies
    Written and/or oral performance
    Criteria
    Identify career pathways in the hospitality and foodservice industry
    Describe professional organizations associated with the hospitality and foodservice profession
    Discuss the purpose of professional organizations in assisting with career preparation and advancement
    Discuss industry trade periodicals, books, journals, and online resources

  4. Demonstrate effective procedures when preparing potentially hazardous foods
    Assessment Strategies
    Written and/or oral performance
    Criteria
    Explain time and temperature principles

  5. Perform basic math functions to include fractions, decimals, weights, and measurements
    Assessment Strategies
    Written product and/or test
    Criteria
    Evaluate the components and functions of a standardized recipe
    Convert recipes using a yield formula to increase and decrease quantities
    Cost a recipe giving the overall cost, portion cost and menu sales price
    Calculate food cost to determine selling price using the factor method and / or percentage method
    Calculate yield percentage to track cooking and cutting loss and determine the new yield and cost per portion
    Perform calculations converting recipes and formulas from US to metric

  6. Identify both small and large equipment used in a professional kitchen
    Assessment Strategies
    Written and/or oral performance
    Criteria
    Identify knives, small wares, and large equipment using names common in the industry
    Explain the various knife cuts

  7. Describe the role of herbs, spices, and seasonings by themselves and in a combination
    Assessment Strategies
    Written and/or oral performance
    Criteria
    Identify common herb, spice, and seasoning varieties
    Explain the factors that affect taste and how tastes are perceived
    Distinguish herb and spice varieties used in national and international cooking mediums
    Describe effective application of fresh vs dry herbs and spices

  8. Explore the combination of organizational skills, preparedness, and timing when it comes to food preparation, cooking, and serving (mise en place)
    Assessment Strategies
    Written and/or oral performance
    Criteria
    Justify the use of effective measurements
    Identify necessary ingredients, tools, equipment, and spaces needed to prepare food before cooking begins
    Describe efficient placement of ingredients, prepped items, and tools
    Describe efficient readiness and timing of ingredients and components required to maximize the recipe's flow
    Explain effective strategies for maintaining and sanitizing your work space throughout the preparation process

  9. Describe the process for cooking techniques used in moist, dry, and combination cooking methods
    Assessment Strategies
    Written and/or oral performance
    Criteria
    Include: steam, poach, simmer, boil, deep fry, sauté, pan-fry, grill, roast, poele, stew, braise and broil
    Description includes the essential steps for each process
    Describe the process for making classical stocks, soups, and mother and compound sauces