FSVC 201 - Quantity Food Production

4 Credits: (3 lecture, 3 lab)

Course Description
This course introduces students to quantity food equipment and techniques through lecture and demonstration. The student will practice specific recipes based on theories, guidelines, and general procedures applicable to a defined category of foods and/or cooking methods.  

Note Fall semester only.

Text
Gregoire, M. & Patten, E. (2025).  Foodservice organizations: A managerial and systems approach (10th ed.).  New York City, NY: Pearson.

Objectives
The student will be able to: 

A. Apply cooking techniques and principles through practical experience. 

B. Plan quantity food production. 

C. Demonstrate proper sanitation and safety procedures.  

D. Implement Hazardous Analysis and Critical Control Points (HACCP). 

E. Apply inventory and cost control procedures. 

F. Plan menus for groups. 

G. Prepare meals from planned menus.

Content
A. Food Service Industry 

B. Sanitation and Safety 

C. Tools and Equipment 

D. Basic Principles of Cooking and Food Science 

E. Menus, Recipes, and Cost Management 

F. Nutrition

Student Evaluation
Student evaluation will be based on lab assignments, class participation, quizzes, and exams.