COURSE SYLLABUS Spring 2011
CFS/DFM/HM 352 Foods, Production, and Service
Prerequisite: ENG 214 or
Vista Room (BH 401),
Quantity Food Lab (BH 403),
Miele Lab (406)
Dr. Janet Sim, All lectures
Office Hours: M (9:30 -11:30am); W (2-4pm) or by
Ms. Sarah Josef, M.S., R.D. All laboratory sections
Office Hours: T (2:00 – 3:00) and F (11:00 – 11:30)
(Optional text. Required Electronic readings as assigned)
Instructions for Web SFSU ilearn (
This will be a hybrid online teaching class with in-class lectures videotaped for students.
Select combined HTM/CFS/DFM 352, you may acquire class information on
Online videotaped course stream lectures
Grades as they get posted
See readings from
Understanding Foods by Brown
Introductory Foods by Bennion
on electronic reserve.
Password is “asparagus”.
BULLETIN DESCRIPTION OF CLASS
Principles of food preparation, standards and techniques in food production and service.
Emphasis on factors
affecting the quality of food.
Practical experience in food production and service in accordance with food
standards, sanitation and safety and cost control.
Understand social, cultural, economic,
nutritional, and psychological factors that affect
eating patterns of today's consumers.
Identify sensory characteristics and methods to
evaluate foods and flavorings utilizing objective
and subjective evaluation techniques.
Obtain scientific knowledge of basic preparation
techniques and quality standards for a variety of
food groups such as salads, vegetables, meats,
fish, poultry, baked goods and sauces.
Develop understanding of basic nutrition of
various food items and dietary guidelines for
Apply the principles of safety and sanitation to
kitchen practices and food preparation as well
as maintenance of facilities and equipment.
Demonstrate practical application of proper
preparation and cooking techniques for the
following food products;
Vegetables & Fruits
Starches, Soups & Sauces
Milk, Cheese and Eggs
Meats, Poultry and Fish