Campus Location:
Stanton
Effective Date: 2016-52
Course Number and Title:
FSM 210 – Quantity Food Production
Prerequisite:
CUL 121, CUL 119 or concurrent
Course Credits and Hours:
3 credits
2 lecture hours/week
3 lab hours/week
Course Description:
Both the lecture and lab in this course emphasize organization, staff
requirements, and quantity food production. Portion control,
planning, and the basics acquired in Introduction to Food
Preparation are applied to quantity production in the kitchen, pantry,
and bakeshop.
Required Text(s):
Obtain current information at https://www.dtcc.edu/studentresources/bookstores, or visit the bookstore. (Check your course
schedule for the course number and section.)
Additional Materials:
Method of Instruction:
Disclaimer:
Core Course Performance Objectives (CCPOs):
1. Describe and demonstrate the various different cooking techniques. (CCC 1, 2, 3, 4, 5; PGC
1, 2, 4, 5)
2. Describe and demonstrate the various preparations and cooking procedures in the pantry and
garde manger. (CCC 1, 2, 3, 4, 5, 6, 7; PGC 1, 2, 4, 5)
3. Describe and demonstrate basic baking and pastry preparations and procedures. (CCC 1, 2, 3,
4, 5, 6, 7; PGC 1, 2, 5)
4. Describe the principles of kitchen rotation, preparation, and managerial skills development.
(CCC 1, 2, 3, 4, 5; PGC 1, 2, 3, 4, 5, 6, 7, 8, 9)
See Core Curriculum Competencies and Program Graduate Competencies at the end of the
syllabus. CCPOs are linked to every competency they develop.
Measurable Performance Objectives (MPOs):
Upon completion of this course, the student will:
1. Describe and demonstrate the various different cooking techniques.
List and explain the different cooking techniques.
Prepare foods by dry heat cooking methods without fat or oils.
Define the various terms that apply to grilling, broiling, roasting, and braising.
Identify the correct tools for grilling, broiling, roasting, and braising.
Determine doneness in foods cooked using dry heat methods, allowing for carry-over
cooking.
Carve and portion foods properly for service.
Prepare foods by dry heat cooking methods with fats and oils.
Sauté, pan-fry, and deep dry foods.
Explain the procedures for sautéing, pan-frying, and deep frying foods.
Use the standard breading procedure.
Define smoke point and flash point, and explain how they apply to cooking techniques
that use fat as a medium.
Maintain fats and oils used for deep frying.
Prepare foods by moist heat methods.
Steam, simmer, shallow poach, or boil select food items.
Determine doneness correctly, and evaluate the quality of foods prepared by each moist
heat method.
Prepare foods by combination cooking methods.
Explain why braising and stewing cooking techniques are considered “combination
methods.”
Explain and use the basic procedure for braising and stewing and the differences
between a white and a brown stew.
Identify various foods that are suitable for these combination techniques.
Determine doneness, and evaluate quality of braised and stewed items.
Identify other recipes that make use of combination techniques.
2. Describe and demonstrate the various preparations and cooking procedures in the pantry and
garde manger.
Prepare eggs by a variety of methods, including cooked in the shell, baked, poached,
fried, and scrambled.
Prepare omelets and quiches.
Prepare savory and sweet soufflés.
Prepare a variety of breakfast items based on batters, including pancakes, crepes, and
French toast.
Prepare breakfast meats, including hash, sausages, bacon, ham, and scrapple.
Prepare breakfast beverages such as coffee, tea, and fresh juices.
Explain the criteria for foods to be served as appetizers and hors d’oeuvres and the
guidelines for their preparation and service.
Identify and define a variety of hors d’oeuvres, hot and cold finger foods, and canapés
and the types of service used.
Identify the different types of caviar.
Identify foods from different stations in a kitchen that may be served as appetizers and
what, if any, modifications are needed.
Define and explain the components of a green salad, the basic guidelines for
preparation, identification, proper cleaning, dressing, and service.
Prepare a variety of dressings: vinaigrette, emulsified vinaigrettes, and mayonnaisestyle dressings.
Explain the basic preparation methods for smoked and cured items.
3. Describe and demonstrate basic baking and pastry preparations and procedures.
Identify and explain the function of the six basic categories of ingredients:
strengtheners, shorteners, sweeteners, leaveners, thickeners, and flavorings.
Scale ingredients, doughs, and batters properly for consistent results.
Sift dry ingredients correctly.
Select and prepare all equipment required for production.
Prepare and use parchment cones.
Discuss the use and care of pastry bags and tips.
Prepare cookies and other small pastries and their appropriate fillings.
Prepare a variety of dessert sauces and creams.
Prepare frozen desserts.
Poach fruits.
Assemble and decorate a cake or torte for service.
Describe the preparation of various quick breads.
4. Describe the principles of kitchen rotation, preparation, and managerial skills development.
Describe and work the various stations of a kitchen.
Participate in different types of kitchen production for various menus to be served at a
designated time.
Prepare foods at different stations and have them ready on time.
Describe and experience some of the pressures that a kitchen manager may encounter
on any given day in the industry.
Evaluation Criteria/Policies:
Students must demonstrate proficiency on all CCPOs at a minimal 75 percent level to
successfully complete the course. The grade will be determined using the DTCC grading
system:
92
83
75
0
–
–
–
–
100
91
82
74
=
=
=
=
A
B
C
F
Students should refer to the Student Handbook (https://www.dtcc.edu/academics/studenthandbook) for information on the Academic Standing Policy, the Academic Integrity Policy,
Student Rights and Responsibilities, and other policies relevant to their academic progress.
Core Curriculum Competencies (CCCs are the competencies every graduate will develop):
1.
2.
3.
4.
5.
Communicate clearly and effectively both orally and in writing.
Demonstrate effective problem solving and reasoning skills.
Work effectively in groups of people from diverse backgrounds.
Demonstrate ethical and professional understanding and conduct.
Apply appropriate information literacy skills to locate, evaluate, and use information
effectively.
6. Use computer technology appropriate to the field.
7. Use scientific and mathematical reasoning appropriate to the technology.
Program Graduate Competencies (PGCs are the competencies every graduate will develop
specific to his or her major):
1. Apply safe and correct knife, tool and equipment handling.
2. Practice basic principles of food sanitation and safety and apply them to the work
environment.
3. Perform procedures to correctly purchase, receive, and store food and non-food items.
4. Apply principles of food preparation to produce a variety of hot and cold food products within
realistic time constraints.
5. Apply the fundamentals of baking science to the preparation of a variety of products.
6. Evaluate styles of leadership and judge options for facility design, menu planning, cost
controls and nutrient requirements.
7. Perform dining room service functions and quality customer service.
8. Categorize alcoholic and non-alcoholic beverages and explain laws and procedures related to
responsible alcohol service.
9. Apply principles and implement fiscal operational systems to include inventory control, labor
control, basic accounting, financial statement and corrective measures for repair of faulty
equipment or facilities systems.