Course Number: AG090
Course Title: Principles of Food Processing

STUDENT LEARNING OUTCOMES

  1. Identify the kinds of jobs in food services, qualities of food services employees and advantages and disadvantages of food service
     work.
  2. Describe how eating habits can affect the job performance, how the body uses the food. Describe the functions of six types of
     nutrients. Use the food guide pyramid to make healthy food choices.
  3. Identify the kinds of menus and how they are used. Describe the influences on the type of menu offered. Identify the principles of
     menu planning. Write well planned meal menus.
  4. Explain the purposes of standardization. Identify the parts of a standardized recipe. Demonstrate correct measuring procedures.
  5. Explain the importance of cost control in the food service industry. Complete purchase order forms, storing food, storage
      procedures, kinds of storage, cooking and serving food. Compute food costs.
  6. Identify the causes of food-borne illness and ways to prevent them. Practice correct sanitation and safety procedures.
     Demonstrate first aid practices.
  7. Identify tools and small equipment used in food service. Select, use, and care for tools and small equipment correctly.
  8. List and identify the stations used in the kitchen. Use work flow and work simplification techniques. Make time and production
     schedules.
  9. Identify the parts of a salad. Identify and describe common salad greens. Prepare and serve a variety of salads. Set up production
      line for making salads.
10. Identify and describe the various kinds of sandwiches. Prepare and serve a variety of sandwiches.
11. Identify the factors that affect meat selection. Select and store meat correctly. Prepare meat using suitable
     cooking methods.
12. Identify the factors in quality grading of fresh poultry. Handle and stare poultry correctly. Identify and prepare
     various kinds of poultry
13. Identify and select fish and shellfish. Prepare seafood for cooking. Practice correct storing, handling and cooking procedures.
14. Identify and select a variety of vegetables, store vegetables correctly. Correctly prepare fresh, frozen and dried vegetables using
     several methods.
15. Identify various cereals, rice and pasta products. Summarize the principles of starch cookery. Correctly prepare cereals, rice and
     pasta.