COURSE SYLLABUS: Professional Food Preparation and Service
Course Title:
Department:
Instructor:
HT306 - Professional Food Preparation and Service
Hospitality and Tourism
George A. Gonzalez, Ph.D., M.B.A. - E-mail | Vita
COURSE OBJECTIVES:
This course will provide the student with what performing needs of food service and general cleaning of food service areas and equipment are, and what related duties are required.
Food Service Worker Passbook, National Learning Coorporation, 1990 IBSN#: 0837302609
COURSEWORK:
In the middle of the workbook you will start reading the first Chapter-Topic:
Food Preperation-Handeling and Storage.
The follwoing chapter-topics are:
Some Important Temperatures;
Microbiology Of Foods: Bacteria;
Disease Prevention In Resturants;
Food Protection; Food Sanitation Guide;
Control Of Rodents and Insects
On each of these Chapter-Topics do a 3 Page-Reflection outline paper of the "MAIN" consepts and things you learned. At the end of
each chapter-topic you will email your paper for a grade. The final grade will consist on all 7 Chapter-Topic papers.
