FDST1023 — Foundations
FDST 1023 - Foundations FDST 1023 - Foundations Description This course introduces basic food preparation knowledge and skills, recipe conversions and measuring techniques. Also included is instruction in the operation of commercial food service equipment and consideration of the history and value of food to society. The course consists of a lecture and lab component, both of which are competency driven. Students demonstrate information literacy Standard Practices Topics list Food Service Industry Overview Sanitation, Safety, Tools and Equipment Safe Knife Handling Working with Recipes Classical Knife Cuts Cooking Methods and Building Flavor Mise en Place Vegetable Stocks, Aromatics and Soups Salads, Salad Dressings, Emulsions, and Bound Salads Sandwiches Chicken Break Down, Chicken Stock, Roux, and Mother Sauces Understanding and Cooking Vegetables Potato Cookery Legumes, Grains, and Pasta Cookery Egg Cookery Breakfast Preparation and Cookery Learning activities PowerPoint Lecture Class Discussion Weekly Readings, Videos and Podcasts Lab–Practical Recipe Preparation Assessments Daily Participation, Organization and Work Ethic Quizzes Oral Presentation Practical Exam Written Exam Grading Guidelines Grading Scale/Course Evaluation Methods - A=90-100, B=80-89.9, C=70-79.9 D=60-69.9, F=0-59.9