Course Number and Title:
HRI 211 Food Principles and Menu Planning
Campus Location
- Dover
- Georgetown
- Wilmington
Prerequisites
Prerequisite: HRI 101 and (Test Score or ENG 101 or higher)
Course Credits and Hours
3 credit(s)
3 lecture hours/week
0 lab hours/week
Course Description
This course covers the fundamentals of food principles and cookery. Topics include professionalism, menu planning, sanitation, nutrition, and the importance of planning for the varied responsibilities of food service establishments.
Core Course Performance Objectives (CCPOs)
- Illustrate the foundations or requirements necessary to become a food service professional. (CCC 1, 2, 4; PGC 1, 2, 6)
- Consider planning standards required in a professional food service establishment. (CCC 1, 2, 3, 4, 6; PGC 1, 3, 5, 6)
- Integrate components of menu planning in various food and beverage operations. (CCC 1, 2, 4, 6; PGC 1, 2, 3, 6)
- Analyze the basic cooking principles used in the hospitality industry. (CCC 1, 2, 3, 4; PGC 1, 5, 6)
- Outline products used in a food service establishment and explain their relationship to menu planning and service. (CCC 1, 2, 4; PGC 2, 3, 4, 5, 6).
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:
- Illustrate the foundations or requirements necessary to become a food service professional.
- Describe technology changes that have directly influenced the food service industry.
- Identify key historical figures responsible for developing food service professionalism.
- Discuss the factors that influence the organization of modern kitchens.
- Explain the current changes in society that have affected the food service industry.
- Consider planning standards required in a professional food service establishment.
- Explain the importance of sanitation, temperature control, and identify potentially hazardous foods.
- Identify chemical, physical, and biological sources of contamination.
- Define categories of nutrients and explain their importance in a healthy diet as a menu option.
- Differentiate special dietary needs in developing recipes and menus.
- Integrate components of menu planning in various food and beverage operations.
- Discuss types of menus for different food service operations.
- Identify the mechanics of recipes and food preparation choices.
- Evaluate menu language and legal requirements.
- Demonstrate the importance of creating menus for diverse populations.
- Analyze the basic cooking principles used in the hospitality industry.
- Describe tools and equipment in a professional kitchen and in the front of the house.
- Discuss how heat is transferred to food in order to cook it.
- Outline the differences among the various cooking methods.
- Explain the concept of mise en place.
- Outline products used in a food service establishment and explain their relationship to menu planning and service.
- Identify and describe the types of stocks, soups, and sauces.
- Describe breakfast foods and dairy products.
- Analyze the preparation and quality factors of the various types of meats, poultry, shellfish, and fish.
- Compare preparation methods for salads and dressings, sandwiches, hors d’oeuvres, vegetables, potatoes, and other starches.
- List the basic principles of baking, breads, cakes, cookies, pies, and pastries.
Evaluation Criteria/Policies
The grade will be determined using the Delaware Tech grading system:
| 90-100 |
= |
A |
| 80-89 |
= |
B |
| 70-79 |
= |
C |
| 0-69 |
= |
F |
Students should refer to the
Catalog/Student Handbook for information on the Academic Standing Policy, the Academic Integrity Policy, Student Rights and Responsibilities, and other policies relevant to their academic progress.
Final Course Grade
Calculated using the following weighted average
|
Evaluation Measure
|
Percentage of final grade
|
|
Summative - (3-5) Exams (equally weighted)
|
45%
|
|
Summative - Projects (equally weighted)
|
25%
|
|
Formative - Written Assignments/Quizzes
|
30%
|
|
TOTAL
|
100%
|
Core Curriculum Competencies (CCCs are the competencies every graduate will develop)
- Apply clear and effective communication skills.
- Use critical thinking to solve problems.
- Collaborate to achieve a common goal.
- Demonstrate professional and ethical conduct.
- Use information literacy for effective vocational and/or academic research.
- Apply quantitative reasoning and/or scientific inquiry to solve practical problems.
Students in Need of Accommodations Due to a Disability
We value all individuals and provide an inclusive environment that fosters equity and student success. The College is committed to providing reasonable accommodations for students with disabilities. Students are encouraged to schedule an appointment with the campus Disabilities Support Counselor to request an accommodation needed due to a disability. The College's policy on accommodations for persons with disabilities can be found in the College's Guide to Requesting Academic Accommodations and/or Auxiliary Aids Students may also access the Guide and contact information for Disabilities Support Counselors through the Student Resources web page under Disabilities Support Services, or visit the campus Advising Center.