Syllabus_ - c0e8c5e0699fceaaa8de6c0ae198f07f5d3ec9df.doc1...

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c0e8c5e0699fceaaa8de6c0ae198f07f5d3ec9df.doc1 COURSE SYLLABUS Spring 2011 CFS/DFM/HM 352 Foods, Production, and Service COURSE: Prerequisite: ENG 214 or equivalent Location Day Time Lecture Or online HSS 135 Mondays 2:10-3:50 Labs: Vista Room (BH 401), Quantity Food Lab (BH 403), or Miele Lab (406) Sec #1 Sec #2 Sec #3 Sec #4 Overflow Monday Tuesday Wednesday Thursday Friday 11:10-2:00 11:10-2:00 11:10-2:00 11:10-2:00 11:00-2:00 Instructors: Dr. Janet Sim, All lectures Office: BUS 336 Office Hours: M (9:30 -11:30am); W (2-4pm) or by appointment Telephone: (415) 338-2673 Email: Ms. Sarah Josef, M.S., R.D. All laboratory sections Office: BH 406 Office Hours: T (2:00 – 3:00) and F (11:00 – 11:30) Telephone: (415) 338-2458 Email: Textbook: (Optional text. Required Electronic readings as assigned) Brown, Amy. Understanding Foods . Thomson/Wadsworth. 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 Announcements Online videotaped course stream lectures Grades as they get posted Electronic Reserve See readings from Understanding Foods by Brown and 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. COURSE OBJECTIVES: 1. Understand social, cultural, economic, nutritional, and psychological factors that affect eating patterns of today's consumers. 2. Identify sensory characteristics and methods to evaluate foods and flavorings utilizing objective and subjective evaluation techniques. 3. 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. 4. Develop understanding of basic nutrition of various food items and dietary guidelines for Americans. 5. Apply the principles of safety and sanitation to kitchen practices and food preparation as well as maintenance of facilities and equipment. 6. Demonstrate practical application of proper preparation and cooking techniques for the following food products; Vegetables & Fruits Fats, Emulsions Starches, Soups & Sauces Milk, Cheese and Eggs Meats, Poultry and Fish 1
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c0e8c5e0699fceaaa8de6c0ae198f07f5d3ec9df.doc1 7. Develop an understanding of correct weighing and measuring techniques and their importance in the preparation of quality food products. 8.
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This note was uploaded on 09/09/2011 for the course HTM 352 taught by Professor Staff during the Spring '11 term at S.F. State.

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Syllabus_ - c0e8c5e0699fceaaa8de6c0ae198f07f5d3ec9df.doc1...

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