Course Description
Principles of food preparation in large quantities; institutional equipment and procedures.
Athena Title
Quantity Food Production
Prerequisite
NUTR 3600 and NUTR 3600L
Corequisite
NUTR 3610L
Semester Course Offered
Offered spring
Grading System
A - F (Traditional)
Course Objectives
To recognize and evaluate the physical layout and organization of an institutional kitchen. To recognize and evaluate the organization of personnel in foodservice and healthcare facilities. To understand the need for a safe, sanitary environment and identify good and bad safety and sanitary practices. To plan and evaluate simple menus for a foodservice operation. To identify and use basic equipment used in an institutional foodservice. To use basic cost control procedures, including calculations related to cost control. To recognize and evaluate factors and skills involved in efficient food production. To identify factors relating to the serving of quality food. To become familiar with some management tools and techniques, including calculations used in foodservice operations. To develop team work skills. To use computers and relevant software to facilitate planning and decision-making in foodservice operations. To develop technical writing skills.
Topical Outline
Organization: Personnel, Physical Layout, and Food Flow. Computer Applications in Foodservice: WebCT, PowerPoint, word processing and grammar check programs; Food-Trak (a foodservice inventory accounting program); Page Composer and Web site construction in WebCT. Introduction to Food for Fifty Tables: Practice Production Problems. Storerooms and Inventory: Introduction to Yield, Storeroom and Inventory Terminology. Equipment Use. Recipe Conversion, Standardization, and Costing. Chemical Safety and UGA Food Service Computer Functions. Sanitation: Introduction to HACCP. Work Simplification: Process Chart Simulation; Time and Motion Simulation. Production Principles: Production Scheduling Soups, Stocks, Sauces. Salads, Presentation Principles.
Syllabus