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Introduction: Food Systems Management I
Schedule
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Topic and
Textbook Reading
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Lesson
Assignment |
| Lesson One |
Professionalism, Chapter 1 |
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| Lesson Two |
Food Safety and Sanitation, Chapter 2;
Tools and Equipment, Chapter 5 |
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| Lesson Three |
From Chapter 4 (Recipes and Menus):
measurement, pages 63-66;
menus, pages 62-63, 66-68, 47-50 |
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| Lesson Four |
Supplementary reading on product quality;
From Chapter 4, recipe calculations, pages 66-72 |
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| Lesson Five |
Principles of Cooking, Chapter 9;
Deep-Frying (see page numbers in lesson) |
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| Lesson Six |
Stocks and Sauces, Chapter 10;
Soups, Chapter 11;
Sandwiches, Chapter 26;
Salads and Salad Dressings, Chapter 24 |
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| Lesson Seven |
Principles of the Bakeshop, Chapter 29;
Quick Breads, Chapter 30;
Yeast Breads, Chapter 31;
Cakes and Frostings, Chapter 33 |
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| Lesson Eight |
Pies, Pastries, and Cookies, Chapter 32;
Custards, Creams, Frozen Desserts, and Sauces, Chapter 34;
Dairy Products, Chapter 8;
Eggs, Chapter 21;
Supplementary reading on beverages |
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| Lesson Nine |
Midcourse Exam |
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| Lesson Ten |
Principles of Meat Cookery, Chapter 13;
Beef, Chapter 14;
Veal, Chapter 15;
Lamb, Chapter 16;
Pork, Chapter 17 |
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| Lesson Eleven |
Poultry, Chapter 18;
Game, Chapter 19;
Charcuterie, Chapter 27;
Fish and Shellfish, Chapter 20 |
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| Lesson Twelve |
Potatoes, Grains, and Pasta, Chapter 23;
Vegetables, Chapter 22;
Fruits, Chapter 25 |
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| Lesson Thirteen |
Hors d'oeuvre & Canapés, Chapter 28;
Plate Presentation, Chapter 35;
Buffet Presentation, Chapter 36 |
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Final Exam |
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