HTM225 - Food, Theory and Practice

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. 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. Essential knowledge for understanding professional culinary preparation, including hot food preparation, cold food preparation (garde manger) and baking. Sanitation, proper storage and handling of food and creative presentation of food are also discussed.

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

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

1. Recognize modern and traditional kitchen equipment and appliances
2. Demonstrate knowledge of techniques and methods of food preparation
3. Discuss the culinary industry and its changes throughout the years
4. Demonstrate a working knowledge of elementary menu planning, food and wine pairing, and marketing
5. Demonstrate an understanding of purchasing
6. Practice the Provincial standards as per the sanitation code of hygiene, dress, and grooming
7. Apply and demonstrate basic cooking principles
8. Prepare and set up small quantities of food
9. Use the correct tools, equipment, supplies and techniques for food preparation and service
10. Apply principles of cost controls and inventory controls to food preparation and service
11. Read and interpret recipes, and explain and demonstrate several ways of measuring ingredients, using scales and standard measuring instruments, and be able to differentiate between volume and weight measurements
12. Recognize, describe and demonstrate basic cooking methods appropriate to the different food categories to maximize their nutritional value and appearance
13. Explain the importance of nutrition and the dietary needs of the client, (including food sensitivities, allergies, and cultural or religious diets, such as kosher or halal)
14. Identify appropriate cleaning supplies and materials, and apply sanitation principles
15. Respond appropriately to a production schedule, and prepare various menu items to the standards required for a food and beverage facility
16. Perform effectively as a member of a food and beverage and service team
17. Apply self-management and interpersonal skills to enhance performance as an employee and team member and to contribute to the success of the food service operation.
18. Develop the knowledge, skills, and attitudes required to work as team in a kitchen environment.
19. Work effectively in groups, including demonstration of effective task and maintenance roles and functions, contributing to a group performance that will meet guest expectations and industry standards.
20. Use correct business etiquette and adhere to professional standards of dress, hygiene and grooming.
21.  Sucessfuly obtain a food handler certificate meeting the Ontario Ministry of Health's food handling training protocol and also the City of Toronto's requirement for mandatory certification of food handlers.

Essential Employability Skills

    •  Communicate clearly, concisely and correctly in the written, spoken and visual form that fulfils the purpose and meets the needs of the audience.

    •  Respond to written, spoken, or visual messages in a manner that ensures effective communication.

    •  Execute mathematical operations accurately.

    •  Apply a systematic approach to solve problems.

    •  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.

    •  Take responsibility for one's own actions, decisions, and consequences.

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.senecapolytechnic.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@senecapolytechnic.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.

Camera Use and Recordings - Synchronous (Live) Classes
Synchronous (live) classes may be delivered in person, in a Flexible Learning space, or online through a Seneca web conferencing platform such as MS Teams or Zoom. Flexible Learning spaces are equipped with cameras, microphones, monitors and speakers that capture and stream instructor and student interactions, providing an in-person experience for students choosing to study online.

Students joining a live class online may be required to have a working camera in order to participate, or for certain activities (e.g. group work, assessments), and high-speed broadband access (e.g. Cable, DSL) is highly recommended. In the event students encounter circumstances that impact their ability to join the platform with their camera on, they should reach out to the professor to discuss. Live classes may be recorded and made available to students to support access to course content and promote student learning and success.

By attending live classes, students are consenting to the collection and use of their personal information for the purposes of administering the class and associated coursework. To learn more about Seneca's privacy practices, visit Privacy Notice.