HSP203 - Food, Theory and Practice

Outline information
Semester
Schools offering this subject
Last revision date May 25, 2020 1:51:46 AM
Last review date Aug 3, 2020 12:15:14 AM

Subject Title
Food, Theory and Practice

Subject Description

This course provides students with an introduction to the techniques, basic fundamental culinary skills, and preparation that are required in a professional kitchen. This course also covers the principles involved in an effective food and beverage control system, including menu pricing, staffing and computer applications. Students will develop culinary terminology, hands-on skills, and develop knowledge of product standards through a series of menu creations, food pairings, and understand not only how to use ingredients and processes, but why they are used. Using a computerized simulation, students will understand the concepts of restaurant management. All students will complete Basics Food Safety Training Certification.

 

Credit Status
One credit towards the Hospitality - Hotel & Restaurant Services Management Diploma Program or the Hospitality Foundations Certificate.

Learning Outcomes
Upon successful completion of this subject the student will be able to:

1.    Understand basic food and safety procedures
2.    Apply principles of cost controls and pricing in menu design
3.    Recognize the various elements of a modern kitchen
4.    Develop the skills and knowledge required to work in a team environment
5.    Understand the various costs in operating a food service establishment
6.    Demonstrate knowledge of the correct tools and techniques involved in food preparation
7.    Forecast production needs based on sales history
8.    Understand the importance of cost controls
9.    Use correct business etiquette and adhere to professional standards of dress, hygiene and grooming

Essential Employability Skills
Apply a systematic approach to solve problems.

Use a variety of thinking skills to anticipate and solve problems.

Locate, select, organize, and document information using appropriate technology and information systems.

Analyze, evaluate, and apply relevant information from a variety of sources.

Show respect for diverse opinions, values, belief systems, and contributions of others.

Interact with others in groups or teams in ways that contribute to effective working relationships and the achievement of goals.

Manage the use of time and other resources to complete projects.

Academic Integrity
Seneca upholds a learning community that values academic integrity, honesty, fairness, trust, respect, responsibility and courage. These values enhance Seneca's commitment to deliver high-quality education and teaching excellence, while supporting a positive learning environment. Ensure that you are aware of Seneca's Academic Integrity Policy which can be found at: http://www.senecacollege.ca/about/policies/academic-integrity-policy.html Review section 2 of the policy for details regarding approaches to supporting integrity. Section 2.3 and Appendix B of the policy describe various sanctions that can be applied, if there is suspected academic misconduct (e.g., contract cheating, cheating, falsification, impersonation or plagiarism).

Please visit the Academic Integrity website http://open2.senecac.on.ca/sites/academic-integrity/for-students to understand and learn more about how to prepare and submit work so that it supports academic integrity, and to avoid academic misconduct.

Discrimination/Harassment
All students and employees have the right to study and work in an environment that is free from discrimination and/or harassment. Language or activities that defeat this objective violate the College Policy on Discrimination/Harassment and shall not be tolerated. Information and assistance are available from the Student Conduct Office at student.conduct@senecacollege.ca.

Accommodation for Students with Disabilities
The College will provide reasonable accommodation to students with disabilities in order to promote academic success. If you require accommodation, contact the Counselling and Accessibility Services Office at ext. 22900 to initiate the process for documenting, assessing and implementing your individual accommodation needs.