HMGT 110 - Principles of Food Production- Lecture

(R only)

The study of basic principles of cookery, standardization of recipes, and production techniques. COREQUISITE(S): HMGT 111 . Two hours each week.

2 semester hours

Course Outcomes:
Upon completion of this course, a student will be able to:

Demonstrate an understanding of basic cooking theory and its application in commercial food preparation.
Explain key differences between commercial food production and food preparation at home.
Demonstrate the ability to define, expand, and cost out standardized recipes.
Demonstrate a knowledge of recipe ingredients and cooking techniques and how they work together to produce a quality food product.
Demonstrate knowledge of key principles of production and service of the following categories of foods: stocks, sauces, and soups; meats; poultry; seafood; vegetables and starches; salads and salad dressings; eggs, milk, and cheese.
Demonstrate an attitude of professionalism in both an academic setting and the workplace.

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