Normandale Community College                                                       Effective Review Date:  Spring 2008

Common Course Syllabus                                                                 To Be Reviewed Annually

Revised 12/07

I.        Identifying Information

          A.    HSMA 1143, Principles of Food Production and Sanitation

          B.    Instructor:  Dan Creed

          C.    Offered Summer Session only

          D.    Prerequisites:  None 

          E.    Credits:  4

          F.    Catalog Description:  Principles, standards, and techniques required for optimal food production, presentation, sanitation, and how each effects profit from management and ownership perspective.

II.       Course Description

To develop an understanding of the basic principles, standards, and techniques required for optimum food production and food service sanitation.

III.      Recommended Entry Skills/Knowledge  A strong interest in food production.

IV.      Learning Outcomes/Outline of Major Content Areas

          A.    Develop an understanding of menu planning.

          B.    Develop an understanding of proper food preparation.

          C.    Develop an understanding for establishing and maintaining standards for food purchasing and storage.

          D.   Explain kitchen sanitation & safety rules

          E.   Identify standard kitchen equipment & kitchen utensils

          F.   Apply management principles to operation staff.

V.      Methods Used For Evaluation of Student Learning

The instructor will utilize a combination of evaluation instruments including quizzes, exams, papers, laboratory experience and production, field trips and site visits.