NVCC
COLLEGE-WIDE COURSE CONTENT SUMMARY
HRI 138 - COMMERCIAL
FOOD PRODUCTION MANAGEMENT (3 CR.)
Course Description
Teaches commercial
cooking. Studies management's role in setting up and running commercial
cooking operations, menu planning, menu evaluation, standardization of
recipes, and scheduling of manpower. Lecture 3 hours per week.
General Course Purpose
This course is designed
to familiarize the student with the principles of quantity cooking, production
and equipment, and to gain an understanding of the management challenges
in quantity food management.
Course Prerequisites/Co-requisites
Prerequisite is HRI
120 - "Principles of Food Preparation" or equivalent.
Course Objectives
Upon completion of
this course, the student should be able to:
- describe the role of the
manager in the quantity food service facility
- identify the three types
of organizational structure used to achieve the goals of a business
- identify common nutritional
concerns
- identify the major nutrient
groups and their importance in the diet
- compare and contrast different
menu types
- identify important factors
in menu design and layouts
- identify the factors that
should be considered when developing a menu
- differentiate between
clean and sanitary
- identify the major disease-producing
microorganisms that pose problems in food service operations
- identify causes of foodborne
illness and methods used to prevent them
- recognize methods used
to control pests
- identify accident prevention
measures
- differentiate between
formal and informal buying methods
- recognize the factors
that should be considered when determining purchasing needs
- define quality standards
- list information to be
included in a product specification
- identify the general principles
of good receiving practices
- distinguish among the
three receiving methods
- describe the requirements
for dry, refrigerated and frozen storage
- identify procedures for
proper storage control
- outline effective controls
for issuing food
- recognize the major pieces
of food service equipment and their functions
- identify the ways in which
the application of heat performs the cooking function
- identify and contrast
various cooking methods and their effects on food
- recognize ways to control
and evaluate energy use
- explain the different
types of service and their uses
- identify the different
types of appetizers and give examples of each
- describe methods of preparing
sandwiches
- identify the different
types of salads and their ingredients
- describe methods for salad
preparation and presentation
- identify various management
controls for the preparation of appetizers, sandwiches, soups, sauces and
salads
- identify the equipment
and steps used to make coffee
- apply the methods of sanitation
and quality control in coffee making
- identify the steps for
preparing tea and cocoa
- describe the preparation
method for a stock
- describe the four major
stocks
- classify the various types
of soup
- describe the standard
procedures for preparing soups
- characterize the major
sauces and describe some miscellaneous sauces
- identify purchasing and
storage considerations for fruits and vegetables
- describe methods of cooking
and preparing fruits and vegetables
- identify cooking methods
for cereals and cereal products
- identify the market forms
of meats, poultry and seafood
- recognize quality grading
standards for meat and poultry
- describe the quality characteristics
of fresh seafood
- determine how certain
seafood, meat, and poultry items should be handled and stored
- identify the various cooking
methods appropriate for seafood, meat, and poultry items
- apply management controls
in the preparation and service of seafood, meat and poultry
- classify eggs by size
and grade
- describe the various methods
of preparing eggs
- describe the characteristics
and uses of milk
- compare the various forms
of milk
- characterize different
types of cheese
- describe the characteristics
and functions of the ingredients used in bakery products
- explain the process and
principles of producing yeast breads and quick breads
- classify the types of
cakes and methods of preparing them
- characterize other types
of desserts
- describe the production
methods for pies
- identify the human resources
objectives at the managerial and operational levels
- describe ways of assessing
employees' performance
- describe several methods
of employee orientation and training
- identify several ways
to merchandise food
- describe several plans
for special promotions
- identify ways to control
food cost and quality
- describe methods for conducting
yield and quality tests
- compare four methods of
determining selling prices
- apply the calculations
involved in the profit-and-loss statement, the balance sheet, and break-even
analysis
- discuss factors involved
in controlling labor costs
- compare two designs for
kitchen work flow
- discuss the importance
of space allocation in kitchen design and equipment planning
- describe how checklists
aid in the maintenance of facilities and equipment
- identify ways to ensure
external, internal and fire security
Major Topics to be Included
- Overview of quantity food
service
- Nutrition, sanitation
and safety
- Management principles
involved in designing or operating a food service facility -- menu planning,
equipment, purchasing, receiving, storing, preparing and finally serving
food
- Quantity food preparation
- Cooking principles and
methods
- Principles and preparation
techniques relating to today's menu--from appetizers to desserts and salad
dressings to beverages
- People management
- Product and property management
- Financial management
- Promotion and marketing
of products
- Field trips may be included
in the learning experience to relate lifelike situations to the theory
discussed in the class
Revised 1/2012
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