SRJC Course Outlines

6/13/2024 3:54:48 PMFDNT 75 Course Outline as of Fall 2007

New Course (First Version)
CATALOG INFORMATION

Discipline and Nbr:  FDNT 75Title:  PRINCIPLES OF FOOD  
Full Title:  Principles of Quantity Food Production
Last Reviewed:2/10/2020

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum3.00Lecture Scheduled2.0017.5 max.Lecture Scheduled35.00
Minimum3.00Lab Scheduled3.0017.5 min.Lab Scheduled52.50
 Contact DHR0 Contact DHR0
 Contact Total5.00 Contact Total87.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  70.00Total Student Learning Hours: 157.50 

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly: 

Catalog Description:
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Introduction to food science principles and whole food preparation techniques for quantity food production settings. Emphasis on food sanitation and safety, nutrient values, sensory evaluation, food standards, ingredient functions and interaction, and whole food production techniques.

Prerequisites/Corequisites:
None


Recommended Preparation:
CSKLS 371 or equivalent.

Limits on Enrollment:
None

Schedule of Classes Information
Description: Untitled document
Introduction to food science principles and whole food preparation techniques for quantity food production settings. Emphasis on food sanitation and safety, nutrient values, sensory evaluation, food standards, ingredient functions and interaction, and whole production techniques. (Grade or Cr/NC) Transfer Credit: CSU
(Grade or P/NP)

Prerequisites:None
Recommended:CSKLS 371 or equivalent.
Limits on Enrollment:None
Transfer Credit:CSU;
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:Effective:Inactive:
 Area:
 
CSU GE:Transfer Area Effective:Inactive:
 
IGETC:Transfer Area Effective:Inactive:
 
CSU Transfer:TransferableEffective:Fall 2007Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Both Certificate and Major Applicable



COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Upon completion of this course, students will be able to:
1.  Describe and follow proper safety procedures in the kitchen.
2.  Identify the main types of food borne hazards and follow accepted
   sanitary food receiving, storage, and production procedures in meal
   preparation.
3.  Demonstrate basic knowledge of weights, measures and conversions.
4.  Select, use and maintain kitchen equipment and utensils
   appropriately.
5.  Describe uses of a variety of equipment used in
   institutional cooking.
6.  Demonstrate proper cleaning and sanitizing techniques for various
   equipment, and maintain a clean, organized work area in the kitchen.
7.  Identify components of food products.
8.  Demonstrate basic knowledge of food preparation terminology and
   techniques.
9.  Understand and apply basic scientific principles in the preparation
   and storage of safe, high quality food products.
10. Produce acceptable food products using standardized recipes and
   recipes scaled up or down from the originals.
11. Safely evaluate sensory attributes of food.
12. Prepare and present a variety of high quality food products made
   with whole nutrient dense food products, demonstrating knowledge
   of basic methods, ingredients, and nutritional value.
13. Plan menus using a variety of whole foods that maintain high levels
   of flavor, color and nutrient value.
14. Prepare a variety of nutritious baked goods, including ones with
   reduced fat and sugar levels.
15. Identify and compare qualitative standards for food prepared in
   the laboratory.
16. Compare the effects of food preparation methods on the nutritive
   Value of foods.

Topics and Scope
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I. Introduction to Quantity Food Production
  A. Safety and Sanitation
    1. Kitchen attire
    2. Hand washing
    3. Cleaning and sanitizing equipment, utensils, and work surfaces
    4. Safe food sampling
    5. Food storage
  B. Kitchen Equipment and Terminology; Use of Standardized Recipes
    1. Writing and using standardized recipes
    2. Weighing and measuring ingredients, including dry vs. wet
       ingredients; equivalencies; conversions; yields
    3. Pots, pans, different knives
    4. Conventional vs. convection oven; steamer; commercial mixer
    5. Tilt skillet, other quantity equipment, as available
  C. Introduction to Knife Skills
    1. Types and uses of different knives
    2. Knife sharpening, cleaning and storing
    3. Slicing, dicing, chopping, pureeing
  D. Introduction to Basic Stocks, Soups, Sauces
    1. Ingredients
    2. Preparation techniques
  E. Introduction to Sensory Evaluation Techniques
    1. Aroma
    2. Taste
    3. Mouth feel
    4. Influence of environment on perceptions: light, noise
  F. Introduction to Components of Foods, Basic Cooking Methods and
     Nutrient Retention
    1. Roasting
    2. Braising
    3. Sauteing
    4. Steaming
    5. Stir frying
    6. Use of microwave
  G. Menu Planning/Putting it Together
    1. Introduction to basic nutrition and nutritional concerns
    2. Textures, colors, flavors
    3. Seasonality
II. Plant Foods: Whole Vegetables, Fruits, and Grains
  A. Vegetables and Fruits
    1. Components
    2. Nutritive value
    3. Role in planning nutritious menus
    4. Standards and selection considerations
    5. Safety and sanitation concerns; selection and storage
  B. Types of Vegetables and Fruits
    1. Roots
    2. Greens
    3. Fruits
    4. In-season selections
    5. Salads, including green and fruit and mixed
  C. Vegetable and Fruit Cooking Methods and Food Science Principles;
     Nutrient Retention
    1. Caramelization
    2. Baking and roasting
    3. Steaming
    4. Blanching
    5. SautÃ…ing
    6. Stir frying
    7. Use of oils; smoke points; flavor; nutrition
    8. Soups, stocks
  D. Vegetable and Fruit Problem Solving
    1. Sauces
    2. Maintaining color; batch cooking
    3. Selection and storage; choice of fresh vs. frozen vs. canned
  E. Grains
    1. Components
    2. Nutritive value
    3. Role in planning nutritious menus
    4. Safety and sanitation concerns; selection and storage
  F. Types of Grains: long grain, short grain, brown rice; risotto;
     quinoa; pastas; others
  G. Cooking Methods and Food Science Principles of Primarily Whole
     Grains; Nutrient Retention
    1. Basic techniques, including steaming and pilafs
    2. Cooked cereals
    3. Problem solving: avoiding lumps, stickiness, sogginess
III. High Protein Foods: Meat, Poultry, Fish, Legumes, Dairy
  A. Beef and Pork Basics
    1. Components and food science principles
    2. Nutritive value
    3. Role in menu planning
    4. Safety and sanitation concerns; selection and storage
  B. Beef and Pork Preparation
    1. Choosing cuts for intended use and for budget
    2. Tenderizing
    3. Flavor development
    4. Cooking methods and nutrient retention
         a. Braising, poaching
         b. Breading/Baking (vs. frying)
         c. Roasting
         d. Rubs
  C. Poultry and Fish Basics
    1. Components and food science principles
    2. Nutritive value
    3. Role in menu planning
    4. Safety and sanitation concerns; selection and storage
  D. Poultry and Fish Preparation
    1. Choosing types for intended use, including age of poultry and
       pieces
    2. Tenderizing
    3. Flavor development
    4. Cooking Methods and nutrient retention, with focus on lowering
       fat in meal
         a. Braising, poaching
         b. Breading/Baking (vs. frying)
         c. Roasting
         d. Rubs
  E. Milk, Egg and Legume Basics
    1. Components and food science principles
    2. Nutritive value
    3. Role in menu planning
    4. Safety and sanitation concerns; selection and storage
  F. Milk, Egg and Legume Preparation
    1. Choosing types, including different grades of eggs and milk
       alternates for intended use, budget, and nutritional concerns
    2. Custards
    3. Cheese sauces
    4. Use of legumes in entrees; use of legumes in side dishes
  G. Problem Solving
    1. Garnishes
    2. Soups/Stocks
IV. Baked Goods
  A. Main Ingredients, Ingredient Interactions and Food Science
     Principles
    1. Use of fat, sugar, or fat/sugar substitutes, for flavor,
       aeration, tenderizing
    2. Nutritive value
    3. Role in menu planning
    4. Safety and sanitation concerns; selection and storage
  B. Chemically Leavened Products
    1. Biscuits, scones
    2. Cookies, cakes
    3. Quick breads
  C. Yeast Leavened Products
    1. Yeast Breads
    2. Breakfast rolls
  D. Pastry
    1. Sweet
    2. Savory
  E. Use of Fruits in Baked Goods
    1. Variety
    2. Selection
    3. Storage

Assignments:
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1. Weekly preparation of foods from raw materials, including scaling
  recipes and maintaining clean work areas.
2. Quizzes (approximately 4).
3. Final food presentations at end of each 4 week module.
4. Maintenance of personal cookbook to include terminology, flavor
  charts, conversion charts and recipes.
5. Menu development project.
6. Text reading of approximately 5-10 pages per week.

Methods of Evaluation/Basis of Grade.
Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.Writing
0 - 0%
None
This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments and skill demonstrations are more appropriate for this course.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
10 - 20%
Menu development project, scaling recipes.
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
50 - 60%
Food prep., maint. clean work areas; presentations
Exams: All forms of formal testing, other than skill performance exams.Exams
10 - 20%
Multiple choice, True/false, Matching items, Short answer.
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
10 - 20%
Personal cookbook. Attendance and participation.


Representative Textbooks and Materials:
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Instructor prepared material.
The Professional Chef's Techniques of Healthy Cooking, 2nd Edition,
John Wiley and Sons, 2000.

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