FDNS-1301 Introduction to Foods

Craig Sowell

Credit Spring 2024

Section(s)

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

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

Course Information

Section Information

Course Name, Number, Section & Synonym FDNS-1301-001-75559

Course Description 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. Note: THIS COURSE IS FOR HOSPITALITY STUDENTS ONLY! Course requires Departmental Approval. Please schedule an appointment with a Hospitality Advisor. Prerequisites: CHEF 1205 Sanitation and Safety (Corequisite)

Instructional Method LEC

Location Highland Campus - HLC - HLC2 - 1304

Course Days & Times Th 9:30am - 11:10am

Credits & Contact Hours 3 Credit Hours / 32 Contact Hours

Prerequisites Minimum grade of C in each course: CHEF 1205 (can be taken concurrently).

Instructional Method LAB

Location Highland Campus - HLC - HLC2 - 1304

Course Days & Times Th 11:20am - 1:00pm

Credits & Contact Hours 3 Credit Hours / 32 Contact Hours

Prerequisites Minimum grade of C in each course: CHEF 1205 (can be taken concurrently).

Distance Education Information

Instructor Information

Name Craig Sowell

ACC E-Mail Address craig.sowell@austincc.edu

Office Location 2.1317.8

Office Phone Number 5122235295

Office Hours M T 2:00 PM - 4:00 PM

Other Information Monday: 12pm to 4pm Tuesday: 2pm to 4pm Or by appointment

Course Requirements

14 Daily Labs @ 25 pts each	350	900 - 1,000	A
14 In-Class Assignments @ 25 pts each	350	800 - 899	B
Practical	100	700 - 799	C
Final Exam	100	600 - 699	D (Course Must Be Repeated)
Final Clean	100	599 and below	F (Course Must Be Repeated)
Total Points	1,000

Readings

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

Course Subjects

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

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