Food Service Production Curriculum

Catalog Number	Course Title	Credits
Fall Semester
10-103-101	Computer Literacy-MS Windows	1
10-103-115	MS Word, Beginning	1
32-303-321	Sanitation and Safety	1
32-303-350	Math for Food Service	2
32-303-360	Basic Foods	2
32-303-370	Quantity Foods Lab	3
31-801-304	Applied Communications: Writing	2
	Estimated Semester Total	12

Spring Semester
32-303-311	Decorative Foods	2
31-303-330	Nutrition	1
32-303-380	Food Production I	3
32-303-381	Food Production II	3
32-303-382	Food Production III	3
32-303-383	Food Production IV	3
	Estimated Semester Total	15

Students must have a grade of "C" or better to progress in core courses in the following semester and a grade of "C" or better in all core courses to graduate. A cumulative G.P.A. of 2.0 is required for graduation.

Food Production Courses

32-303-311 DECORATIVE FOODS
Preparation and evaluation of decorative foods, appetizers, garnishes, salads, cold sauces, pates, terrines, and display pieces using specialized equipment. Emphasis is on attractive food presentation. Lecture/lab. 2 credits.

32-303-321 SANITATION AND SAFETY
Sanitation and safety practices for the food service kitchen. Includes the basics of food contamination, spoilage, proper handling, sanitation laws, pest control, and safety procedures. Lecture. 1 credit.

31-303-330 NUTRITION
Applies basic nutrition to situations and responsibilities of the food service industry. Lecture. 1 credit.

32-303-350 MATH FOR FOOD SERVICE
Uses math fundamentals in food service situations. Units include weights and measures, portion control, using recipes, forms and reports, and costing. Lecture. 2 credits.

32-303-360 BASIC FOODS
Introduces food theories and concepts for practical application to food preparation. Basic cooking mechanics for foods commonly produced in the industry are discussed. Corequisites: concurrent enrollment in 32-303-321 and 32-303-370. Lecture. 2 credits.

32-303-370 QUANTITY FOODS LAB
Laboratory course designed to apply basic foods theories and concepts with concentration on the principles, standards, and practices of quantity food production. Corequisite: concurrent enrollment in 32-303-321 and 32-303-360. Demonstration/lab. 3 credits.

32-303-380 FOOD PRODUCTION I
Preparation and service of food, practicing the principles and methods of quantity food production with emphasis on prep cooking. Prerequisites: 32-303-321, 32-303-360 and 32-303-370. Lab. 3 credits.

32-303-381 FOOD PRODUCTION II
Food production is the preparation and service of food, practicing the principles and methods of quantity food production for the cook’s assistant station. Prerequisites: 32-303-321, 32-303-360 and 32-303-370. Lab. 3 credits.

32-303-382 FOOD PRODUCTION III
Food Production is the preparation and service of food, practicing the principles and methods of quantity food production for cafeteria service. Prerequisites: 32-303-321, 32-303-360, and 32-303-370. Lab. 3 credits.

32-303-383 FOOD PRODUCTION IV
Food Production is the preparation and service of food, practicing the principles and methods of quantity food production for casual a’ la carte service. Prerequisites: 32-303-321, 32-303-360 and 32-303-370. Lab. 3 credits.

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