1. Explain the foodservice industry in the context of a system and describe food consumption issues and trends for various consumers.
Food Product Flow
2. Be able to identify different paths of food product flow and understand the advantages and disadvantages of these operations.
Menu Planning for Institutional Feeding
3. Demonstrate knowledge of principles of menu planning through creating an appropriate menu for institutional feeding to meet needs of target population.
4. Understand the importance of aesthetically pleasing therapeutic menus and apply knowledge to meet individual or group dietary needs.
5. Discuss need for standardized recipes and appropriately quantify recipes for volume food production.
Quantity Food Production Techniques, Terminology, and Equipm
6. Be able to identify quantity food production techniques, terminology, and equipment used for: soups, sauces, meat, poultry, fish, egg and dairy foods, vegetables, fruits, salads, sandwiches, and baked goods
Food and Labor Costs
7. Be able to appropriately use basic principles of food and labor costs for financial accountability
Quantify Recipes and Costs
8. Accurately quantify recipes and calculate recipe costs.
Principles of Sanitation and Safety in Foodservice
9. Students are able to apply the principles of sanitation and safety to foodservice, and recognize the impact on consumers