HOSP-220: Introduction to Baking and Cooking

School
Business, Entrepreneurship, and Professional Development
Division
Culinary Arts/Hospitality Mgmt
Department
Hospitality Studies
Academic Level
Undergraduate
Course Subject
Hospitality
Course Number
220
Course Title
Introduction to Baking and Cooking
Credit Hours
2.00
Instructor Contact Hours Per Semester
32.00 (for 15-week classes)
Student Contact Hours Per Semester
32.00 (for 15-week classes)
Grading Method
A-E
Pre-requisites
Satisfactory completion of or enrollment in ENG-081 or ENG-082 or higher, or a satisfactory score on the English placement exam.
Co-requisites
Completed or concurrent enrollment in HOSP-105, HOSP-224, HOSP-226
Catalog Course Description

Introduces basic concepts in food and baking preparation, and techniques used in the food service operation. Covers culinary terminology, proper use of tools and equipment, interpretation of recipes, and formulas and production methods. Emphasizes proper safety and sanitation protocols.

Goals, Topics, and Objectives

Core Course Topics
  1. Standards of Professionalism
  2. Sanitation and Safety
  3. Food Handling and Personal Hygiene
  4. Principles of Cooking and Food Science
  5. Cooking Methods
  6. Planning and Organizing Production
  7. Concepts of Cooking Ingredients
  8. Classifications of Foods
Core Course Learning Objectives (Separated)
  1. Define baking terms.
  2. Identify equipment and utensils used in baking and discuss proper use and care.
  3. Demonstrate proper selection of equipment and utensils for specific application.
  4. Identify ingredients used in baking.
  5. Demonstrate proper scaling and measurement techniques.
  6. Apply basic math skills to recipe conversions.
  7. Describe properties and list functions of various ingredients.
  8. Define and describe quick-breads and the mixing methods utilized to produce them.
  9. Define and describe pate choux, its uses, method of preparation, baking, and finishing.
  10. Discuss nutritional concerns as they apply to baking.
  11. Discuss recipe modifications to create more nutritionally beneficial baked goods and desserts.
  12. Perform recipe yield conversions.
  13. Perform the process of recipe costing.
  14. Discuss service methods such as banquets, buffets and catering, and a la carte.
  15. Demonstrate knife skills, hand tool and equipment operation, emphasizing proper safety techniques.
  16. Identify the parts/components of a recipe.
  17. Describe and use a standardized recipe.
  18. Outline the procedure for writing a standardized recipe.
  19. Identify and use utensils, pots and pans and demonstrate safe practices using stoves, mixers, ovens, etc.
  20. Define and describe the sautéing process.
  21. Define and describe the processes of pan-frying and deep-frying.
  22. Define and describe the roasting and baking processes.
  23. Define and describe the process of grilling and broiling.
  24. Define and describe the processes of braising and stewing, noting the similarities and differences.
  25. Define and describe the process of shallow-poaching.
  26. Define poaching and simmering and correctly identify the temperature range at which each occurs.
  27. Define and describe the boiling and steaming process.
  28. Utilize standard weights and measures to demonstrate proper scaling and measurement techniques.
  29. Identify and use herbs, spices, oils and vinegar, condiments, marinades, and rubs.
  30. Evaluate the quality of herbs, spices, oils, vinegar, condiments, marinades, and rubs.
  31. Define stock and describe its uses.
  32. Identify different types of stocks.
  33. List the basic ingredients needed for making stocks.
  34. Describe the functions of the ingredients.
  35. Describe the process of making stocks.
  36. Define, describe and explain the purpose of sauces.
  37. List the basic ingredients needed for making grand and non-grand sauces.
  38. Describe the functions of the ingredients in sauces.
  39. Define and describe soup and identify its two basic categories.
  40. Describe the process of making each category of soup.
  41. Identify a variety of fruits, vegetables, starches, legumes, and grains.
  42. Describe the various cuisines and contributions of leading culinarians.
  43. Identify professional organizations within the field; explain purposes and benefits.
  44. Discuss/evaluate industry trends as they relate to career opportunities and the future of the industry.
  45. Discuss and evaluate industry trade periodicals.
  46. List basic menu planning principles.
  47. Identify principles of menu layout and design.
  48. Create menu item descriptions following established truth-in-menu guidelines.
  49. Apply principles of nutrition to menu development.
  50. Develop a menu layout for a foodservice operation.
  51. Discuss the availability of food and seasonal menus.
  52. Discuss menu planning resources (internet, professional, and vendors).
  53. Discuss contemporary nutritional issues (i.e. vegetarianism, heart healthy menus, and religious dietary laws).
  54. Discuss how HACCP practices are addressed in the purchasing, receiving, storing, and issuing procedures.
  55. Explain regulations for inspecting and grading of meats, poultry, seafood, eggs, dairy products, fruits, and vegetables.
  56. Outline yield and quality grades and National Association of Meat Purveyors (NAMP) specifications for meats.
  57. Explain proper receiving and storing of cleaning supplies and chemicals.
  58. Explain the procedures for rotation of stock and for costing and evaluating, including FIFO and LIFO.
  59. Describe proper procedures of issuing product according to requisition.
  60. Identify microorganisms which are related to food spoilage and foodborne illnesses; describe their requirements and methods for growth.
  61. List and describe symptoms common to foodborne illnesses and list various ways these illnesses can be prevented.
  62. List the major causes of food spoilage.
  63. Define food spoilage indicators.
  64. Outline the flow of food through an establishment and list the various ways contamination may be prevented along the pathway.
  65. Outline the requirements for proper receiving and storage of both raw and prepared foods.
  66. Recognize sanitary and safety design and construction features of food production equipment and facilities. (i.e. NSF, UL, OSHA, ADA, etc)
  67. Describe types of cleaners and sanitizers and their proper use.
  68. Identify the seven HACCP Principles and the critical control points during all food handling processes as a method for minimizing the risk of foodborne illness.
  69. Review Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials. Discuss right-to-know laws.
  70. Describe appropriate measures for insects, rodents and pest control eradication.
  71. List common causes of typical accidents and injuries in the foodservice industry and outline a safety management program.
  72. Demonstrate appropriate emergency policies for kitchen and dining room injuries.
  73. Describe appropriate types of use of fire extinguishers used in the foodservice area.
  74. Review laws and rules of the regulatory agencies governing sanitation and safety in foodservice operation.

Assessment and Requirements

Assessment of Academic Achievement

Total Possible Grade Points: 930

  • Class test (3 x 100 pts. ea.): 300 points
  • Workbook Assignments (19 x 20 pts. ea.): 380 points
  • Wiley Plus on-line computer program (10 assignments x 15 pts. ea.): 150 points
  • Final exam: 100 points

Grading Scale:

  • 90% - 100% A
  • 80% - 89% B
  • 70% - 79% C
  • 60% - 69% D
  • 0% - 59% E
General Course Requirements and Recommendations

The following are required by the 2nd full week of class:

  • Chef Jacket
  • Chef Hat
  • Chef Apron
Texts
  • Professional Cooking W/Study Guide & Visual Food Gd & Wiley plus on-line component, Gisslen (Current Edition)
Effective Term
Fall 2020