Course Syllabus
Course: HFST 1245
Division: Social and Behavioral ScienceDepartment: Education and Family Studies
Title: Introductory Foods Lab
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 lab session includes a lecture component, HFST 1240, that is required for all students to take in conjunction with this course.
Semesters Offered: Fall, Spring
Credit/Time Requirement: Credit: 1; Lecture: 0; Lab: 2
Corequisites: Students must also register for HFST 1240
Justification: This lab and course are required for Family and Consumer Science Education Majors, as well as, Food Science Majors. Equivalent course offered at other USHE institutions.
Student Learning Outcomes:
Students successfully completing this course will be able to demonstrate the fundamental principles of managing a clean and safe kitchen area. Students will demonstrate these skills by participating in class cooking labs that will be evaluated by the instructor.
Students successfully completing this course will be able to demonstrate the basic food preparation techniques for stocks, sauces, soups, vegetables, grains, pastas, sandwiches, breakfast foods, and proper food presentation. Students will demonstrate these skills by participating in class cooking labs that will be evaluated by the instructor.
Students successfully completing this course will be able to demonstrate the essential principles of baking and dessert making. Students will demonstrate these skills by participating in class cooking labs that will be evaluated by the instructor.
Students successfully completing this course will be able to demonstrate their developing kitchen skills by cooking at home. Students will demonstrate these skills by cooking four separate food items at home and submitting to the instructor pictures and written explanation of their experiences.
Content:
Organized and Safe Kitchen
• Kitchen Sanitation
• Kitchen Safety
• Measuring
• Knife Skills
Basic Food Preparation Techniques
• Seasoning and Flavors
• Soups
• Breakfasts
• Food Presentation
Baking and Dessert Making
• Yeast Breads
• Quick Breads
• Pies and Pastries
• Puddings and Frozen Desserts
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 following:
Participation and Attendance 30 to 60%
In Class Food Preparation 50 to 80%
At Home Cooking Assignments 10 to 40%
Representative Text and/or Supplies:
None required for the lab portion of the course
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:
Lab
Maximum Class Size: 12
Optimum Class Size: 12