HMGT 111 - Principles of Food Production- Laboratory

(R only)

Production, presentation, and evaluation of foods as related to commercial kitchens. COREQUISITE(S): HMGT 110. Four hours laboratory each week.

2 semester hours

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

Apply the basic techniques of commercial food preparation to a variety of types of foods.
Demonstrate the ability to write, understand, expand, follow, and cost out standardized recipes.
Apply knowledge of recipe ingredients and cooking techniques to successfully prepare a new recipe.
Demonstrate a 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.
Appreciate a diversity of food flavors, textures, and colors by preparing and tasting a variety of recipes.
Demonstrate an ability to garnish and present a wide variety of foods attractively.
Explain any problems encountered in preparing a particular recipe and offer suggestions for preventing similar problems in the future.
Work in teams to organize, set up, prepare recipes, and clean up a commercial kitchen.
Demonstrate an attitude of professionalism in both an academic setting and the workplace.

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