FDST 1023 - Foundations

Description
This course introduces basic food preparation knowledge and skills, recipe conversions and measuring techniques. Also included is instruction in the operation of commercial food service equipment and consideration of the history and value of food to society. The course consists of a lecture and lab component, both of which are competency driven.

Pre-Requisite
NONE

3 Credit Hour(s)

Contact Hours
45 lecture hours

3 Faculty Load Hour(s)

Semesters Offered
Fall, Spring

ACTS Equivalent
N/A

Grade Mode
A-F

Learning Outcomes
Students completing this course will:

Demonstrate classical knife skills
List classical knife cuts and their associated measurements
Assemble mise en place
Identify a variety of cooking methods
List the thickening agent and liquid associated with each of the five mother sauces
Measure and calculate conversion factors, yields, and portion weights
Prepare and cook a variety of recipes and dishes
Present a final dish that combines a variety of flavor profiles including sweet, salty, sour,bitter and umami
Communicate in a kitchen environment
Lead a team to follow basic food safety and sanitation measures
Recognize herbs and spices used in classical recipes

General Education Outcomes Supported

Students develop higher order thinking skills.
Students demonstrate information literacy

Standard Practices
Topics list

Food Service Industry Overview
Sanitation, Safety, Tools and Equipment
Safe Knife Handling
Working with Recipes
Classical Knife Cuts
Cooking Methods and Building Flavor
Mise en Place
Vegetable Stocks, Aromatics and Soups
Salads, Salad Dressings, Emulsions, and Bound Salads
Sandwiches
Chicken Break Down, Chicken Stock, Roux, and Mother Sauces
Understanding and Cooking Vegetables
Potato Cookery
Legumes, Grains, and Pasta Cookery
Egg Cookery
Breakfast Preparation and Cookery

Learning activities

PowerPoint Lecture
Class Discussion
Weekly Readings, Videos and Podcasts
Lab–Practical Recipe Preparation

Assessments

Daily Participation, Organization and Work Ethic
Quizzes
Oral Presentation
Practical Exam
Written Exam

Grading Guidelines

Grading Scale/Course Evaluation Methods - A=90-100, B=80-89.9, C=70-79.9 D=60-69.9, F=0-59.9