BC3 Academic Catalog: 2024-2025
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FSVC 115 - Commercial Food Analysis 4 Credits: (3 lecture, 3 lab)
Course Description
This course uses a practical management approach to the terms, technique and principles of food preparation. Lectures and discussions will concentrate on the development of basic food preparation skills, learning the scientific principles relating to various food handling, the economics and organizational aspects of food preparation and factors affecting the evaluations of different foodstuffs. The principles of food preparation covered in class will be analyzed in a laboratory environment.
Text
Labensky, S. R., Martel, P. A. & Hause, A. M. (2011). On cooking: A textbook of culinary fundamentals (5th ed.). New York City, NY: Pearson.
NRAEF (2007). Manage first: Food production. New York City, NY: Pearson.
Objectives
The student will be able to:
A. Explain the basic scientific principles in the preparation of foods.
B. Describe the uses of various food preparation equipment as well as their care.
C. Demonstrate the basic skills required in cooking and preparing food items.
D. Define the terms and techniques in food preparation.
E. List factors affecting the cost of food.
F. Demonstrate personal hygiene and health safety in food storage and preparation.
G. Discuss sanitation and the role of HACCP in the commercial kitchen.
H. Describe supervisory roles insetting standards and controls in the commercial kitchen.
I. List factors affecting food evaluation. In the lab, use sensory analysis and objective tests for food quality.
J. Enumerate various beverages prepared for customers.
K. Describe the different varieties of grains, pasta, and their techniques for preparation.
L. Identify different types of pantry products and methods of presentation.
M. Describe methods of preparation for stocks, soups, and sauces.
N. Identify methods of cooking and preparing fruits and vegetables.
O. Apply management controls in the preparation and service of meats, poultry, and seafood.
P. Describe the characteristics and uses of eggs, milk, and cheeses.
Q. Explain the process and principles of producing quality bakery products.
Content
A. Planning Commercial Food Production
B. Sanitation, Safety, and Nutrition
C. Tools and Equipment
D. Menus and Recipes
E. Pantry Products, Stocks, Soups, and Sauces
F. Meats, Poultry, and Seafood
G. Vegetables, Starches, and Fruits
H. Bakery Products
I. Eggs and Dairy Products
Student Evaluation
The student’s final grade will consist of quizzes, a final exam, class attendance and participation and lab performance. Lab performance includes professional manner, use of proper techniques, neat and appropriate appearance, cleanliness of work area and clean-up and check out. Participation includes attendance and lab reports. You MUST participate in one catered affair as representatives of the Hospitality Program.
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