3230C%20Summer%202009%20Syllabus

3230C%20Summer%202009%20Syllabus - Florida International...

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Florida International University School of Hospitality and Tourism Management FSS 3230C Sections 51,52 Introductory Food Production Management Summer 2009 Professor Moran Office Hours: M, W 12:30-2 pm or by appointment E-mail: [email protected] Office: Room HM 153 Fax 305.919.4555 Phone: 305.919.4577 Class Lecture M/W 8:00- 9:15 Lab Sc. 51 M 9:30- 12:15 Lab Sc. 52 W 9:30-12:15 COURSE DESCRIPTION FSS 3230 Study of basic and intermediate commercial food production management skills required in menu design. This knowledge will be applied in the production of appetizers, main course items and desserts . This course includes food protection manager certification as well as hands-on food preparation in the food laboratories. This course includes weekly interactive lectures and a laboratory experience to allow the
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learner to develop skills required in food preparation and management. COURSE METHODOLOGY This course will be presented using an interactive lecture format utilizing the latest technology to present material. This will be followed by a hands-on laboratory experience including demonstrations, food preparation, role-plays and team production of menu components. COURSE OBJECTIVES To achieve technical competency in food preparation and demonstrate skills required in the management of food preparation and service. To develop culinary skills required in the preparation and presentation of food. To be able to prepare food items in a safe and sanitary manner. To be able to identify a variety of ingredients and synthesize a menu. To be able to follow rules of the laboratory including uniform and personal grooming and hygiene to industry standard. To be able to effectively communicate and meet deadlines in the foodservice environment using professional terminology. LEARNING OUTCOMES Upon completion of this course students will be able to: 1. Understand the structure and organization of classic and modern kitchen brigades from a managerial standpoint and be able to identify current examples of structure. 2. Apply foodservice sanitation and safety principles in a commercial food operation 3. Be able to use and care for knives properly and be able to cut foods into a variety of classic shapes. 4. Understand the basic principles of various cooking methods used in the industry and be able to apply those methods. 2
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5. To be able to apply sound preparation and cooking techniques to a variety of starches, vegetables, and garnishes from scratch with minimal waste.
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