HTM-165 Food Fundamentals and Basic Cookery

GENERAL INFORMATION:

Course title: HTM165 Food Fundamentals and Basic Cookery
Campus: Pohnpei	Initiator: Debra W. Perman	Date: 11/12/15 (updated 2/13/17)
Course description This is a semester length course designed to introduce students to the basics in food preparation and services. Students will be taught from a systems perspective, proper hygiene, laboratory conduct, food borne diseases, kitchen safety, cooking techniques, and catering. Students will be able to prepare simple menus and entrees and apply the skills learned through the operation of a food services kitchen.

COURSE HOURS/CREDITS:

	Hours per Week		No. of Weeks			Total Hours			Semester Credits
Lecture	3	x	16		=	48/16		=	3
Laboratory	3	x	16		=	48/48		=	1
Workshop		x			=	/48		=
Co-op		x			=	/32
				Total Semester			Credits		4

PURPOSE OF COURSE:
[X] Degree requirement
[X] Degree elective
[ ] Certificate
[ ] Other

PRE-REQUISITES/ CO-REQUISITES: Grade of “C” or better in ESL089 or “P” in ESL092 or by placement into EN110 and MS096; and permission of instructor for degree electives or non-HTM majors.

PSLOS OF OTHER PROGRAMS THIS COURSE MEETS:

PSLO#	Program
None

1) INSTITUTIONAL STUDENT LEARNING OUTCOMES :

[ ]	1. Effective oral communication: capacity to deliver prepared, purposeful presentations designed to increase knowledge, to foster understanding, or to promote change in the listeners’ attitudes, values, beliefs, or behaviors.
[ ]	2. Effective written communication: development and expression of ideas in writing through work in many genres and styles, utilizing different writing technologies, and mixing texts, data, and images through iterative experiences across the curriculum.
[ ]	3. Critical thinking: a habit of mind characterized by the comprehensive exploration of issues, ideas, artifacts, and events before accepting or formulating an opinion or conclusion.
[ ]	4. Problem solving: capacity to design, evaluate, and implement a strategy to answer an open-ended question or achieve a desired goal.
[ ]	5. Intercultural knowledge and competence: a set of cognitive, affective, and behavioral skills and characteristics that support effective and appropriate interaction in a variety of cultural contexts.
[X]	6. Information literacy: the ability to know when there is a need for information, to be able to identify, locate, evaluate, and effectively and responsibly use and share that information for the problem at hand.
[X]	7. Foundations and skills for life-long learning: purposeful learning activity, undertaken on an ongoing basis with the aim of improving knowledge, skills, and competence.
[ ]	8. Quantitative Reasoning: ability to reason and solve quantitative problems from a wide array of authentic contexts and everyday life situations; comprehends and can create sophisticated arguments supported by quantitative evidence and can clearly communicate those arguments in a variety of formats.

2) PROGRAM STUDENT LEARNING OUTCOMES (PSLOs): The student will be able to:

Explain the interdependent components of the international hospitality and tourism industry including transportation, customer service, food service, lodging, attraction management, roles of national and state visitors’ authorities, and sales and marketing.
Demonstrate professional lodging specific technical skills, supervisory techniques, and management skills.
Explain the types and elements of food service operations.
Demonstrate front of the house technical and supervision techniques.
Describe tourism attraction support services and related business opportunities.
Describe the importance of developing the FSM as a sustainable tourism destination.
Communicate in basic Japanese for lodging, food service, and tourism provider guest services.

3) COURSE STUDENT LEARNING OUTCOMES (CSLOs) (General): The student will be
able to:

Demonstrate basic practices and requirements in food services including proper kitchen conduct, attire, hygiene, and personal safety.
Demonstrate proper use of kitchen tools, materials, and equipment.
Demonstrate proper basic food preparation, production, storage, and services.

4) COURSE STUDENT LEARNING OUTCOMES (CSLOs) (Specific): The student will be able to:

CSLO (General) 1: Demonstrate basic practices and requirements in food services including proper kitchen conduct, attire, hygiene, and personal safety.
Student Learning Outcome (specific)	ISLO	PSLO	Assessment Strategies
1.1 Describe and practice proper food services conduct, attire, and hygiene in the kitchen.	6, 7	3	Quiz and exam in the form of enumeration, matching of terms, and short answer questions; and laboratory demonstrations and performance in the operation of the teaching kitchen at which grading rubrics will be used.
1.2 Explain and apply general kitchen and personal safety rules and procedures.
1.3 Describe food born diseases and practice proper food handling, safety, and sanitation.
CSLO (General) 2: Demonstrate proper use of kitchen tools, materials, and equipment.
Student Learning Outcome (specific)	ISLO	PSLO	Assessment Strategies
2.1 Identify basic kitchen tools, materials, and equipment.	6	3	Written quiz in the form of matching and enumeration; and a laboratory worksheet activity for students to be able to locate and identify various tools, materials, and equipment in the teaching kitchen.
2.2 Identify and demonstrate the proper use of basic kitchen utensils, appliances, and equipment.	7		Laboratory demonstrations and performances in the operation of the teaching kitchen in which grading rubrics will be used.
2.3 Identify basic ingredients and demonstrate their appropriate uses in food services.	6		Quiz and exam in the form of enumeration, matching of terms, and short answer questions; and laboratory demonstrations and performances in the operation of the teaching kitchen in which grading rubrics will be used.
CSLO (General) 3: Demonstrate proper basic food preparation, production, storage, and services.
Student Learning Outcome (specific)	ISLO	PSLO	Assessment Strategies
3.1 Explain and perform the proper preparation of basic cooking ingredients.	6, 7	3	Quiz and exam in the form of matching of terms and short answer questions; and laboratory demonstrations and performances in the operation of the teaching kitchen in which grading rubrics will be used.
3.2 Demonstrate basic culinary skills and techniques.	6, *7
3.3 Identify and apply proper storing procedures for ingredients and other food items.	6, 7
3.4 Describe and demonstrate the roles and responsibilities of the various positions of the kitchen staff.
3.5 Create a simple menu.			A group project activity engaged in the design of the teaching restaurant menu. A rating score sheet will be used to determine the selected menu for the current semester.
3.6 Apply quality customer services skills.	*7		Laboratory demonstrations and performances in operation of the teaching restaurant in which grading rubrics and customer surveys will be used.

5) COURSE CONTENT:

Understanding kitchen and food safety.
Using proper utensils, tools, materials, and equipment in food services.
Fundamentals in food preparation, production, and services.
Operation of a standard food services kitchen.

6) METHOD(S) OF INSTRUCTION:

[X] Lecture[ ] Cooperative learning groups
[X] Laboratory[ ] In-class exercises
[X] Audio visual [X] Demonstrations
[X] Other: Operation of the teaching restaurant.

7) REQUIRED TEXT(S) AND COURSE MATERIALS:

Brown, A., Beathard, K., & Walter, J. (2015). Understanding food principles and preparations. California: Cengage Learning. (or most recent edition).

Course materials:

Kitchen apron and appropriate headgear
White short sleeved top or t-shirt, cotton (recommended)
Valid health certificate for Food Handling

8) REFERENCE MATERIALS:

Laconi, Donald V. (1995). Fundamentals of professional food preparation. New York: John Wiley & Sons, Inc. (or most recent edition).
Cookbooks and online resources.

9) INSTRUCTIONAL COSTS: Faculty and student food handling health certificate $20 and student safety insurance fee $10.

10) EVALUATION: A grade of ‘C’ or better is required to pass this course. Summative assessment: Tabulation of scores from quizzes and exams, laboratory demonstrations, and performance in the operation of the teaching restaurant.

11) CREDIT BY EXAMINATION:
None

HTM 165 Food Fundamentals and Basic Cookery	Recommended by CC: 2/13/2017
	Approved by VPIA: 2/15/2017

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HTM-165 Food Fundamentals and Basic Cookery