CMGT 215 Food Preparation II

This is an advanced course in food preparation that covers international cuisine and theme menus. It builds on the skills acquired in CMGT 115. Students will learn to plan menus, write recipes that incorporate established food safety standards, schedule labor and production, and execute meals for up to 50 customers.

Credits

3

Prerequisite

CMGT 115

Hours Weekly

2 hours lecture, 3 hours lab weekly

Course Objectives

1. Accurately apply the chemical, bacteriological, biochemical and culinary terms employed in the area of food preparation, and demonstrate acceptable sanitation and food handling procedures as presented in CMGT 11
2. Perform advanced skills in handling common and unique kitchen utensils and tools, including appropriate use of commercial kitchen equipment.
3. Produce, analyze, and evaluate quality foods based on a specific menu.
4. Analyze the scientific principles applied to food preparation.
5. Demonstrate safe food preparation methods for selected products and, evaluate the quality of food products against established standards.
6. Demonstrate a professional attitude and team spirit through kitchen production activities as a follower
   and as a leader.

Course Objectives

1. Accurately apply the chemical, bacteriological, biochemical and culinary terms employed in the area of food preparation, and demonstrate acceptable sanitation and food handling procedures as presented in CMGT 11
2. Perform advanced skills in handling common and unique kitchen utensils and tools, including appropriate use of commercial kitchen equipment.
3. Produce, analyze, and evaluate quality foods based on a specific menu.
4. Analyze the scientific principles applied to food preparation.
5. Demonstrate safe food preparation methods for selected products and, evaluate the quality of food products against established standards.
6. Demonstrate a professional attitude and team spirit through kitchen production activities as a follower
   and as a leader.