PLA Course Subjects

Prior Learning Assessment Course Subjects

food

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Courses 1-10 of 57 matches.
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.

 
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.

 
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 and Culture   (ANT-430)   3.00 s.h.  
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Course Description
Culinary customs studied cross-culturally. Food in relation to sex, kinship, politics, economics, religion. Visual, olfactory, textural, and gastronomic food preferences. Values and nutrition. World nutritional systems.

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

  • Discuss how culture and food define each other; its social identity and symbolic expression
  • Describe food acquisition, choices, preparation, consumption, etiquette, and social stratification
  • Demonstrate how food influences aspects of sex, love, marriage, family and kinship
  • Analyze the role of food in economics, politics, power, freedom, religion, purity and taboo
  • Identify peculiarities relative to visual, olfactory, textural, and gastronomic preferences
  • Compare and contrast food values, nutrition standards, healthy body and esthetics
  • Suggest practical applications of findings and means of information sharing

 
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 Processing II: Concentrate, Separate, Mix   (FOS-312)   3.00 s.h.  
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Food deals with the principles and practices of evaporation, reverse osmosis, homogenization, size reduction, waste management, and other unit operations important to the food industry. 
Volume Food Management and Production   (HMM-154)   3.00 s.h.  
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The study and application of techniques in standards and principles of quantity cookery. Emphasis will be on the flow of food production through the kitchen, of food service operations, and the development of skills in the culinary arts. 
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 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 Preparation I   (HOE-111)   3.00 s.h.  
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Course Description
Techniques used in the preparation of such basic foods as vegetables, potatoes, eggs, fish, shellfish, and meats. Theories of grilling, frying, broiling, and sautéing, as well as demonstrations and laboratory work on meat cuts and their utilization included.

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

  • Identify various basic preparation methods for vegetables, potatoes, eggs, fish, shellfish and meats.
  • Identify the kitchen tools necessary for basic food preparation.
  • Discuss techniques of grilling, frying, broiling and sautéing.
  • Discuss basic food safety principles.
  • Discuss the proper approach to cutting and trimming beef and other meats, poultry, fish.
 
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