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Course Description
Basic knowledge of foodservice operations. Students learn and develop food production and service skills in the HTM Caf and the John Purdue Room. Students are exposed to quantity cooking methods, the use and care of equipment, and service techniques as they rotate through various positions commonly found in foodservice operations. All aspects of the dining experience are experienced by students.
Pre-requisite
Consumer & Family Sciences majors only:
All student must hold a current National Food Safety Certification.
HTM 19100 or F&N 12500 or F&N 44200 AND F&N 20200 or F&N 20500.
Co-requisite
HTM 29100
Course Objectives
- Recall/apply the information from F&N 2000 and the lecture portion of the course (HTM 29100).
- Practice the skills that are encountered in the industry.
- Introduce and familiarize yourself with kitchen terms, culinary procedures, and foods in general.
- Become knowledgeable about the ingredients, and the preparation methods of all menu items that are presented.
- Familiarize yourself with front-of-the-house procedures and concerns.
- Become knowledgeable about American style service, cafeteria style service, proper table setup, and food presentation and delivery in both settings.
- Working with peers, customer interaction, and customer satisfaction.
Course Topics
- Overview of Service
- Hand washing Procedures
- Telephone Etiquette
- Café and JPR Kitchen Equipment
- Dining Room Management
- Various Demonstrations
- Textbook Readings
- Cutting Techniques
- Bakeshop equipment
- Dish Machines – JPR & Café
- Range Area
- Comment Card
- Buffet Service
- Serving Line and Deli area
Textbook
Visit the HTM Undergraduate Courses Textbooks page to check information on the required textbook for this course.
Instructor Information
Keith Molter, MS
Office: Stone 140
Phone: (765) 494-4732
E-mail: molterk@purdue.edu
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