Prior Learning Assessment Course Subjects

Food

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Courses 1-10 of 57 matches.
Introduction to Food Science Methods   (FOS-201)   3.00 s.h.  
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Food preservation, including packaging, fermentation, radiation, canning, freezing, dehydration, additives, corn, soybean, sugar processing, food borne disease. 
Food Service Management   (HMM-152)   3.00 s.h.  
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Course Description
A practical guide to food service management including an overview of both restaurant and institutional activities. Effective management is stressed with special emphasis on organization of food service planning, menus and styles, supervising personnel, and controlling food and labor costs. The laws and regulations affecting food services are also covered.

Learning Outcomes
Through the Portfolio Assessment process, students will demonstrate that they can appropriately address the following outcomes:

  • Identify the management characteristics and challenges for specific food service segments.
  • Analyze and evaluate the job responsibilities of specific food service managers.
  • Discuss and apply hospitality operational concepts, theories and practices within specific food service operations to achieve budgeted financial and cost controls.
  • Integrate and apply interdepartmental communication and technology application activities within specific food service operations for effective management and guest satisfaction.
  • Apply the ethical and legal considerations utilized by management in specific food service segments.

 
Hotel and Restaurant Purchasing   (HMM-171)   3.00 s.h.  
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Quantity food purchasing policies and procedures, introduction to the market and buyer, basic marketing functions, emphasis on selection of food products. The student studies the variety of foods on the market with special emphasis on quality, menu application, acceptable purchasing methods and procedures, storage, federal and trade grades, comparative versus price buying, yields, and the use of specification. Identification of the food items normally used in the food industry. 
Introductory Food Science   (FOS-101)   3.00 s.h.  
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A comprehensive introductory to food science and technology; its scope, principles, and practices. Topics are constituent properties, methods of preservation, the major food groups including their handling and processing, and current problems such as chemical additives and world feeding needs. Interrelationships between chemical and physical properties, processing, nutrition, and food quality are stressed. 
Food Preservation   (FOS-341)   3.00 s.h.  
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The preparation and preservation of perishable foods by freezing, canning, dehydration and other processes. Topics included are control of microbiological, chemical and physical deterioration; physical chemical and nutritional changes in the food; equipment and packaging used in food preservation. 
Food Sanitation in Public Health   (FOS-343)   3.00 s.h.  
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Deals with the sanitary principles and control measures essential in producing and processing wholesome and safe foods. Rules and regulations of the U.S. Public Health Services, the Food and Drug Administration, the U.S. Department of Agriculture, and other organizations important to the food industry are covered. 
Food Chemistry   (FOS-351)   4.00 s.h.  
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Increase student's knowledge of the chemical and physical/chemical properties of foods. Topics covered include the nature and stability of colloidal systems; emulsions, gels and forms; crystallization and its effects on the texture of foods; polysaccharides, their structure and properties; proteins; lipids and their reactions; browning reactions in food, colors and flavors. 
Quality Assurance and Regulation   (FOS-411)   3.00 s.h.  
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Focus on examination of statistical tests, interpretations and sample plans as applied to the control of food production systems and product evaluations. The requirements placed on quality assurance systems to insure compliance with regulatory mandates are covered with attention given to documents from Food & Drug Administration, Food Safety & Inspection Service, Agriculture Marketing Service and regulatory regulatory laws that impact on 
Management of Public Health and Safety in the Hospitality Industry   (HMM-200)   3.00 s.h.  
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Introduces the principles involved in identification and prevention of food contamination; the role of state, federal and local Public Health regulations; accident prevention; and the safety practices and control measures used in the various food service operations. Students will take the FDA Food Protection Certification exam as part of the course. 
Food Service Sanitation   (HMM-201)   3.00 s.h.  
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Course Description
This course covers techniques and procedures for employing hygienic practices in the food service industry. Topics include food sanitation and microbiology, food spoilage and foodborne illnesses. This course also covers training and education in sanitation for food service personnel. Government regulations as they pertain to the food industry are discussed throughout the course.

Learning Outcomes
Through the Portfolio Assessment process, students will demonstrate that they can appropriately address the following outcomes:

  • Describe receiving, storage and inventory functions for food safety.
  • Identify the various types of equipment and physical operational cleaning and maintenance functions.
  • Apply interdepartmental communication activities for a high sanitation rating.
  • Describe the federal and state regulations, departments, agencies and sanitation rating systems.

 
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