FDNS-1301 Introduction to Foods

Craig Sowell

Credit Spring 2024


FDNS-1301-001 (75559)
LEC Th 9:30am - 11:10am HLC HLC2 1304

LAB Th 11:20am - 1:00pm HLC HLC2 1304

Course Requirements

14 Daily Labs @ 25 pts each



900 - 1,000


14 In-Class Assignments @ 25 pts each



800 - 899





700 - 799


Final Exam 



600 - 699

D (Course Must Be Repeated)

Final Clean



599 and below

F (Course Must Be Repeated)

Total Points






  • On Cooking: A Textbook of Culinary Fundamentals, 6th Edition 
  • Author: Labensky, Sarah / Hause, Alan
  • Publisher: Wiley
  • ISBN: 9780134441900

Course Subjects

A study of the composition of food and the chemical and biological changes that occur in storage and processing.  Includes preparation techniques and selection principles, as well as a study of understanding operations in the kitchen and back-of-the-house, and the relationship between back-of-the-house and front-of-the-house personnel in the hospitality industry.

Student Learning Outcomes/Learning Objectives

Upon completion of this course students will be able to:

  • Understand kitchen etiquette and professionalism
  • Understand and perform kitchen safety and sanitation standards
  • Understand kitchen weights and measures, and kitchen terminology
  • Understand and identify kitchen tools and equipment, their uses, and demonstrate skill in their safe operation
  • Understand different methods of food preparation and heat cooking methods
  • Implement professional standards in food preparation
  • Understand general culinary product knowledge
  • Apply principles of food handling, preparation, and production of food products
  • Setup, breakdown, and prepare menu items in a commercial kitchen
  • Understand the importance of maintaining a commercial kitchen through operational and cleaning procedures
  • Understand the relationship between front and back of the house staff and procedures

Office Hours

M T 2:00 PM - 4:00 PM 2.1317.8

NOTE Monday: 12pm to 4pm Tuesday: 2pm to 4pm Or by appointment

Published: 01/16/2024 16:16:17