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Course Syllabus

Course: HFST 1240

Division: Social and Behavioral Science
Department: Education and Family Studies
Title: Introductory Foods

Semester Approved: Summer 2021
Five-Year Review Semester: Spring 2026
End Semester: Spring 2027

Catalog Description: This class is designed to be an introductory course in the culinary arts. Students will learn basic cooking techniques as well as develop skills for food preparation. It introduces fundamental concepts necessary to the Family and Consumer Science major, the Culinary Arts major, and the Food Science major. This class is also appropriate for any student interested in the culinary arts field. The lecture session includes a lab component, HFST 1245, that is required for all students to take in conjunction with this course.

Semesters Offered: Fall, Spring
Credit/Time Requirement: Credit: 2; Lecture: 2; Lab: 0

Prerequisites: N/A

Corequisites: HFST 1245


Justification: This course is required for Family and Consumer Science Education Majors and Food Science Majors. Equivalent course offered at other USHE institutions.


Student Learning Outcomes:
Students successfully completing this course will be able to comprehend the fundamental principles of managing a clean and safe kitchen area.  Student will participate in a unit test and several chapter quizzes to test their knowledge on this subject matter.

Students successfully completing this course will be able to know the basic food preparation techniques for stocks, sauces, soups, vegetables, grains, pastas, sandwiches, breakfast foods, and proper food presentation. Student will participate in a unit test and several chapter quizzes to test their knowledge on this subject matter.

Students successfully completing this course will be able to understand the essential principles of baking and dessert making. Student will participate in a unit test and several chapter quizzes to test their knowledge on this subject matter.


Content:
This course will include:
Food Management
• Food Economics
• Food Safety and Sanitation
• Food Regulations
• Timing Meal Preparation
• Meal Service
• Table Appointments
• Hospitality and Entertaining
• Food Preparation
Food Preparation
• Frozen Desserts
• Starches and Starch Cookery
• Cereal Grains and Pastas
• Vegetables
• Fat Chemistry, Frying and Emulsions
• Protein Chemistry
• Eggs and Egg Cookery
• Milk and Cheese
• Meats, Poultry, and Seafood
• Batters and Doughs
• Pastry
• Quick Breads
• Yeast Breads
• Cakes and Cookies

The instructor will present foods from various regions and peoples, and the students will prepare dishes from various regions and cultures. Food provides an opportunity for increased inclusivity and understanding. This course will accomplish this.

Key Performance Indicators:
Student learning outcomes will be observed or evaluated using two or more of the following:

Three exams 30 to 60%

Chapter Quizzes 60 to 120%


Representative Text and/or Supplies:
Gisslen, W. Professional cooking. (Current Ed.). John Wiley & Sons, Inc.


Pedagogy Statement:
Preparing and serving food is something that everyone can enjoy together. It brings friends, family, and even strangers together no matter the circumstances. This class fosters inclusivity by the way the students work together through planning and serving meals, whether they be in the class or at home.

Instructional Mediums:
Lecture

Maximum Class Size: 36
Optimum Class Size: 36