• Identify the management characteristics and challenges for specific food service segments.
• Analyze and evaluate the job responsibilities of specific food service managers.
• Discuss and apply hospitality operational concepts, theories and practices within specific food service operations to achieve budgeted financial and cost controls.
• Integrate and apply interdepartmental communication and technology application activities within specific food service operations for effective management and guest satisfaction.
• Apply the ethical and legal considerations utilized by management in specific food service segments.

• Describe receiving, storage and inventory functions for food safety.
• Identify the various types of equipment and physical operational cleaning and maintenance functions.
• Apply interdepartmental communication activities for a high sanitation rating.
• Describe the federal and state regulations, departments, agencies and sanitation rating systems.

• Discuss how culture and food define each other; its social identity and symbolic expression
• Describe food acquisition, choices, preparation, consumption, etiquette, and social stratification
• Demonstrate how food influences aspects of sex, love, marriage, family and kinship
• Analyze the role of food in economics, politics, power, freedom, religion, purity and taboo
• Identify peculiarities relative to visual, olfactory, textural, and gastronomic preferences
• Compare and contrast food values, nutrition standards, healthy body and esthetics
• Suggest practical applications of findings and means of information sharing

Course Description
Techniques used in the preparation of such basic foods as vegetables, potatoes, eggs, fish, shellfish, and meats. Theories of grilling, frying, broiling, and sautéing, as well as demonstrations and laboratory work on meat cuts and their utilization included.

Learning Outcomes
Through the Portfolio Assessment process, students will demonstrate that they can appropriately address the following outcomes:

• Identify various basic preparation methods for vegetables, potatoes, eggs, fish, shellfish and meats.
• Identify the kitchen tools necessary for basic food preparation.
• Discuss techniques of grilling, frying, broiling and sautéing.
• Discuss basic food safety principles.
• Discuss the proper approach to cutting and trimming beef and other meats, poultry, fish.

• Identify how to properly use the Dietary Guidelines, DRIs, Food Label and My Plate in planning and evaluating their daily diet.
• Identify factors that influence food choices and eating patterns
• Interpret how diet and lifestyle change can promote health and aid in disease prevention and treatment of cancer, heart disease, osteoporosis, diabetes, hypertension and dental caries.
• Describe the role and sources of the macro and micronutrient food components and how the body digests and absorbs these nutrients.
• Explain the hazards of fad diets, eating disorders such as (anorexia nervosa, bulimia nervosa and binge eating disorders) and how weight management is a key component of good health.

• Describe how to properly design individualized eating plans by utilizing diet planning principles, the USDA MyPyramid food guidance system, the RDA, and other food guide plans that incorporate personal and ethnic food preferences.
• Understand and be capable of applying special nutritional theories related to specific types of exercise.
• Have a working knowledge of as well as be capable of determining the credibility of various contemporary popular nutritional theories and fallacies and myths used to beguile the public into following them.
• Identify the differences between nutritional facts and myths based upon current research and knowledge.
• Understand the role of nutrition as it interacts with other factors relevant to maintaining optimal health and diet throughout the lifecycle (i.e. relationship of diet and disease).
• Understand the major characteristics, functions of, interrelationships, sources, hazards, and reported problems of various contemporary popular nutritional theories incorporated into exercise and weight loss plans.

• Identify the food catering operational concepts and practices to achieve guest satisfaction and financial success.
• Describe the process of serving the customer and their guests from menu planning to serve the final menu course.
• Describe intradepartmental and interdepartmental communications activities for effective guest satisfaction, including production kitchen, customer and as necessary external party and banquet facilities.
• Analyze and compare the roles and responsibilities of operational supervisors and managers.

• Explain the importance of science-based dietary guidelines, dietary assessment, and understanding food labeling in achieving a healthy society.
• Identify the vitamins and minerals and the role they play in human biological function.
• Explain the basic structure and function of carbohydrates, fats, and proteins in human nutrition.
• Describe the steps involved in metabolism and the consequences of consuming too much or obtaining too little energy.
• Discuss the nutritional needs of special populations, including infants, pregnant women, and those with chronic disease conditions.
• Conduct a personal dietary analysis that includes self-reflection and recommendations.

• Knowledge of the general biological effects of the radiation spectrum.
• Selective topics: radioecology, applications of radiation to medicine, engineering, genetics, food, and technology.
• Identify technology needed to provide adequate safety for handling radiative elements.
• Discuss techniques to reduce worker risk from radiation exposure.
• Describe the different types of ionizing radiation?
• Explain what LD50 means?
• Describe the basic principles are used in radiation therapy.
• Summarize the 4 Rs of radiological biology.