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Course Description
An introduction to food preparation methods and service techniques in quantity food settings. Students become familiar with ingredients and culinary terminology, and learn to read and evaluate menus. Recipe conversion and costing skills are developed. Different production schemes and product flow are examined, and the relationship between back-of-the-house and front-of-the-house activities is discussed.
Pre-requisite
College of Consumer & Family Sciences majors only
Co-requisite
HTM 29101
Course Objectives
The primary goal is to familiarize you with professional food service operations while providing you with foundational knowledge that will be invaluable in your future careers as managers in the hospitality industry. This class will provide the opportunity to learn many of the management tools essential for operating in the hospitality industry today.
- Recall and apply lessons learned in F&N 203 or F&N 205.
- Familiarize you with culinary procedures and terminology, and foods in general.
- Discuss front-of-the-house operations.
- Review management systems such as production schedules, standardized recipes, inventory management, and sales reports.
- Analyze common problems encountered within our industry.
- Demonstrate recipe cost and production analysis
Course Topics
- Summary of food safety issues
- Intangible service
- Cooking principles
- Recipe conversions
- Menu development
- Standardized recipe development
- Customer experience timing
- Reservation versus wait-list systems
- Restaurant Flow
- Mise in place
- Anticipating guest needs
- Stocks and Sauces
- Soups
- Anticipating guest needs
- Meats and game
- Fish and shellfish
- HACCP
- Poultry and game birds
- Vegetables
- Accommodating special guest requests
- Potatoes and other starches
- Buffet presentation
- Garnishing
- Problem solving with guests
- Salads
Textbook
Visit the HTM Undergraduate Courses Textbooks page to check information on the required textbook for this course.
Instructor Information
Carl Behnke, MS, CEC, CCE
Office: Stone 152E
Phone: (765) 494-9887
E-mail: chefcarl@purdue.edu
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