FSW103 - Quantity Food Preparation

Outline info
Semester
School
Last revision date 2017-11-15 13:17:55.122
Last review date 2017-11-21 10:57:42.636


Subject Title
Quantity Food Preparation

Subject Description
This course focuses on the cooking principles and methods for preparing food in large quantities. Students will be introduced to control systems used in quantity food production including menu planning, standardized recipes, portion control, forecasting, scheduling and service. Various food types will be examined including sandwiches, salads, desserts, beverages, soups, meat, poultry, fish, eggs, milk, and cheese. Texture modified and special menu items will also be explored. This course emphasizes the importance of quality improvement and customer satisfaction in quantity food production.

Credit Status
One credit in the Food Service Worker training program

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

1.  Describe the function, maintenance, cost, safety and effectiveness of a variety of major food service equipment.
2.  Identify the role, costs, yield, nutrition information and product testing techniques for standardized recipes.
3.  Relate principles of forecasting to production planning and scheduling, including integration of equipment, preparation and cooking requirements.
4.  Identify legislated grades, standards, and inspection processes for meats and alternates, and apply cooking techniques. Demonstrate ability to compare quality and nutritional values of various cuts and selections from this food group.
5.  Identify the functions of selected baking ingredients, and apply cooking principles and techniques involved in the quantity preparation of baked goods.
6.  Apply principles and techniques involved in the quantity preparation of cold foods, including maintaining quality, and safe food handling.
7.  Apply principles and technique in the safe, quantity preparation of soups, stocks and sauces.
8.  Apply principles and technique in the safe, quantity preparation or recipes with eggs, milk and cheese.
9.  Identify nutritional values and legislated standards, grades and inspection processes of these foods.
10.Apply ethnic quantity cooking preparation techniques in institutional food service environment.

Cheating and Plagiarism
Each student should be aware of the College's policy regarding Cheating and Plagiarism. Seneca's Academic Policy will be strictly enforced.

To support academic honesty at Seneca College, all work submitted by students may be reviewed for authenticity and originality, utilizing software tools and third party services. Please visit the Academic Honesty site on http://library.senecacollege.ca for further information regarding cheating and plagiarism policies and procedures.

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@senecacollege.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 Disabilities Services Office at ext. 22900 to initiate the process for documenting, assessing and implementing your individual accommodation needs.

Prerequisite(s)
None

Topic Outline
1.      Cooking equipment
2.      Standardized recipes
3.      Cooking principles and methods
4.      Production scheduling
5.      Meat, poultry and seafood
6.      The bakery
7.      Cold preparation
8.      Stock/soups/sauces
9.      Eggs/milk/cheese
10.  Cooking for special occasions and ethnic foods

Mode of Instruction
Online

The on-line delivery mode is offered through Ontario Learn and the subject is hosted by Loyalist college, not Seneca.  Students have direct communication with instructors on-line and discussions with other students using private conferences (E-mail) on "open" chats. Students participate on-line without coming in for the traditional classroom setting.

Prescribed Texts
None; notes provided online

Reference Material
None.

Required Supplies
None.

Promotion Policy

Grading Policy
A+ 90%  to  100%
A 80%  to  89%
B+ 75%  to  79%
B 70%  to  74%
C+ 65%  to  69%
C 60%  to  64%
D+ 55%  to  59%
D 50%  to  54%
F 0%    to  49% (Not a Pass)
OR
EXC Excellent
SAT Satisfactory
UNSAT Unsatisfactory

For further information, see a copy of the Academic Policy, available online (http://www.senecacollege.ca/academic-policy) or at Seneca's Registrar's Offices.


Modes of Evaluation
Term Work and Exam Requirements:

To pass this subject, students must achieve the learning outcomes. This achievement is determined through the completion of all subject components.

Assignments:

Unless students have been granted an extension on their assignments, late assignments will be penalized one letter grade per week, and will not be graded after two weeks.

For further information on evaluation and academic standing, see a copy of the Academic Policy available at Seneca registration offices or online at www.senecac.on.ca/home/academic_policy.

Test/Exams:

The midterm and final exam will be open book and are included in your course documents.  You will complete these and submit them online.  You are not required to take any tests/exams in person at the college.

Exams and assignments must be received by the instructor according to the dates in the course outline.  Failure to de so may result in not passing the course.


Grading is based on the following marking scheme:


4 Assessments  - 25% each

Approved by: Sandra Noble