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HTM 1113 FUNDAMENTALS OF CULINARY PRODUCTION 1
HTM 1113 Fundamentals
of Culinary Production
Fall 2020
HTM Spears School of
Business
Course Description An inside look into the diverse topic of food
studies as it related to the theory and technique of food
understanding, preparation and interdisciplinary fundamentals using
a science and hands-on based approach. This class will focus on the
topics of gastronomic basics, national safety and sanitation
standards, organization skills for food operations, standardized
recipe and equipment understanding, quality control disciplines and
imbedded fundamentals in teamwork, communication skills and problem
solving strategies as it relates to food production
environments.
Class Time and Location Lecture: 9:00 am – 10:40 am
Hal Smith Demonstration Classroom (HS 160) Tuesday: CRN70655,
CRN70656 Thursday: CRN70657, CRN70658
Skills Lab: 10:50 am – 12:50 am (every other week)
Jim Anderson Skills Teaching Lab (HS 170A) Tuesday: CRN70655
Wednesday: CRN70656 Thursday: CRN70657 Friday: CRN70658
Service Lab: a) 10:00 am – noon or b) noon – 2:00 pm (every
other week). More details will be announced in class.
Teaching Team Instructor of Record Dr. Willie Tao Email:
[email protected] Phone: 405-744-6712 Office: HS 389 Virtual
Office Hours: Wednesday and Friday
1:00 pm - 2:30 pm or by appointment
Skills Laboratory Instructors Mr. Kyong Sik Sung Email:
[email protected]
Mr. Dawson Jensen Email: [email protected]
Service Laboratory Managing Instructors Ms. Ashley Peterson
Email: [email protected]
Ms. Rayna Magee Email: [email protected]
Mr. Zihao Lin Email: [email protected]
ABOUT THE COURSE
mailto:[email protected]
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HTM 1113 FUNDAMENTALS OF CULINARY PRODUCTION 2
Course Objectives The objectives are that the student gain the
ability to:
1. Describe essential gastronomic terminologies and ideas that
relate to basic food studies understanding and application.
2. Understand and demonstrate the importance of “mise en place”
in a food service environment.
3. Identify safe and efficient use of standard cooking
equipment, processing equipment, holding and storage equipment,
measuring devices, knives, hand tools and small equipment.
4. Identify potential sources of food contamination within the
food service environment.
5. Understand and apply sanitation standards to the food service
operation.
6. Demonstrate how to standardize and convert a recipe using the
factor method.
7. Demonstrate proper knife handling skills in a food service
environment.
8. Demonstrate and explain the methods of heat transfer on
different ingredients during cooking methods.
9. Demonstrate the proper methods in preparing salads and salad
dressings.
10. Identify, understand, and prepare different types of
pasta.
11. Implement the skills of teamwork, oral & physical
communication, and problem solving within the framework on the
class outline, projects and assignments.
Syllabus Attachment The official OSU Syllabus attachment for
this semester can be found on the Internet at:
https://academicaffairs.okstate.edu/sites/default/files/Fall%202020%20Syllabus%20Attachment%20as%20of%20June%2030%202020.pdf
It is your responsibility to read and understand this
information.
Required Text Introduction to Culinary Arts 2nd Edition
ISBN: 9780132737449
Attendance Policy
Attendance and class participation is expected in all lecture
and lab sessions. Higher grades cannot be expected unless the
student has been present and actively participated in class. It is
your responsibility to attend each session on time.
Class/lab starts promptly, so please be in attendance. Any
person showing up more than 10 minutes late to class/lab will be
considered absent for that class/lab period. If you must leave
class earlier for any reason, you must inform the instructor at the
beginning of the class. Any student who leaves class/lab early
without prior consent from the instructor will be considered absent
for that class period. Do not schedule appointments during
class/lab time without prior approval from the instructor.
Excused absences must be in writing and approved prior to the
start of class/lab. If you find yourself sick the night before or
morning of your class/lab, you MUST stay at home and email your
instructor.
Electronic Device Policy
No laptops to be used during class, unless the instructor gives
you the permission. Please keep cell phones in silent mode.
Quizzes and Assignments Quizzes will be given as scheduled. If a
change is necessary, you will be notified. You will not be excused
from a quiz ahead of time unless you have contacted the instructor
prior to the date of quiz and provided sufficient explanation of
absence. No make-up quizzes will be given. The due dates of
assignments are included in the syllabus. NO LATE ASSIGNMENTS WILL
BE ACCEPTED.
EXPECTATIONS
https://academicaffairs.okstate.edu/sites/default/files/Fall%202020%20Syllabus%20Attachment%20as%20of%20June%2030%202020.pdfhttps://academicaffairs.okstate.edu/sites/default/files/Fall%202020%20Syllabus%20Attachment%20as%20of%20June%2030%202020.pdfhttps://www.flickr.com/photos/smemon/5554370080/https://www.flickr.com/photos/smemon/5554370080/
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HTM 1113 FUNDAMENTALS OF CULINARY PRODUCTION 3
Uniform Policy Please follow the uniform policy listed below.
These expectations are department expectations and will be
monitored by the teaching team for professional image and industry
standards.
Be sure to wear a face covering (mask) at all times due to
COVID-19. In addition, a face shield is required in the labs. These
measures are in place to protect the ones around us and
ourselves.
You will be allowed to attend the laboratory in regular attire
until your uniforms arrive. This is only allowable for the first
two weeks. Please note you will not be allowed to participate in
the labs without full uniform after the grace period.
• The grace period is through August 28, 2020. • There will be a
line-up before every lab class begins.
Item Description Coat Style: #0402 Men’s #0475 Women’s
*Black with Plastic Flat Buttons Logo: OSU HTM with Student Name
and Hometown/State
Pants Style #4010 Unisex sizing Houndstooth Color
Hat Black Skull Cap with OSU LOGO Style #0156c Black
Apron Black Bistro Apron Towels Orange Side Towels Sharpie
Ink Pen *Thermometer Digital thermometer *Shoes Black non-skid
kitchen shoes preferably
with no shoelaces. Students will not be able to work in labs
without proper shoes.
* Students may buy the digital thermometer and the black
non-skid kitchen shoes at other shops for more purchase
options.
Culinary Uniform Fees Please purchase at the Uniform Shoppe
Stillwater. They will carry everything on this list including
sharpies.
Contact: The Uniform Shop, 1120 North Duck Street, Suite F,
Stillwater, near Stillwater High School, Telephone: (405) 624-0625.
Depending on the size, the estimated cost for the following items
is $85-$95: coat, pants, hat, apron and side towels.
For logo and name embroidery, you need to go to other stores for
the service. Contacts: Stillwater Screenprinting & Embroidery,
520 W. 6th Ave., Stillwater, Telephone: (405) 372-7600.
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HTM 1113 FUNDAMENTALS OF CULINARY PRODUCTION 4
Point Distribution Grades will be based on the quality and
completion of these tasks:
Activity Points
Lecture Activities and Quizzes 250
Skills Lab Performance 200
Service Lab Performance 200
Cooking Demonstration Video 150
Final Practical Exam Video 200
Total 1,000
Final Grades
Percent Grade
90-100% A
80-89% B
70-79% C
60-69% D
≤59% F
Please note: Chatting, text messaging, browsing the Internet,
and doing work unrelated to this course are considered disruptive
to teaching and learning, and points will be deducted from their
final score without warning.
Lecture Activities and Quizzes The course will be rather
concentrated and will require discipline in reading the required
text, studying the lab videos, and reflecting on the principles
applied to food preparation. The lecture discussion will highlight
the important points relative to techniques, management,
controlling, organizing, sanitation, and planning. Quizzes will be
given for each of the topics.
Skills Lab The course will allow the student to work in a basic
food preparation environment. The student must become proficient in
using the available food service equipment in the basic food
preparation kitchen. The laboratory affords the student the
opportunity to discover focus on culinary techniques applicable to
quantity food production.
Service Lab Students are required to attend the service lab at
Planet Orange, HTM’s quick service restaurant (QSR) concept. This
is for training purposes, management experience and required for
the course points. There will be a schedule option sheet available
in the second week of class on Doodle. Due to COVID-19, more
details will be shared in the first week of class. Please follow
the list below when completing this part of the course:
1. Complete the online training videos and quizzes prior to the
designated dates.
2. Arrive in full uniform. This is for safety and professional
reasons.
3. CLOCK IN AND OUT for verification of time and attendance.
4. Complete the tasks assigned to you by the management.
5. Follow professional hospitality standards when working with
teammates.
Cooking Demonstration Video
Students will be tasked to develop a three- to five-minute
cooking demonstration video of a dish of your choice. The primary
purpose of this assignment is to allow you to develop and perfect
your culinary craft in front of a camera. As teaching is one of the
most effective learning techniques (known as “learning by
teaching”), this assignment aims to provide students the
opportunity to have a greater grasp of the course materials. You
will be expected to perform a variety of culinary techniques,
oblige to safety and sanitation protocols, and use a variety of
culinary terminologies learned in class.
Description of Grading Criteria
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HTM 1113 FUNDAMENTALS OF CULINARY PRODUCTION 5
Week Date Topic Readings Videos Quizzes
1 Aug 18 Orientation Service Lab Training Module
2 Aug 25 Food Safety & Kitchen Safety Ch 1, 2
3 Sep 01 Equipment, Knives, & Mise En Place Ch 3, 4, 7 Video
#1
4 Sep 08 Standardized Recipes Ch 5
5 Sep 15 Salads & Dressings Ch 10 Video #2
6 Sep 22 Seasonings & Flavorings Ch 6
7 Sep 29 Moist-heat Cooking Methods; Fish & Shellfish Ch 8,
15 Video #3
8 Oct 06 Menu Planning & Pricing Ch 21
9 Oct 13 Dry-heat Cooking Methods; Meat & Poultry Ch 8, 16
Video #4 Quiz 1
10 Oct 20 Peer Evaluation of Cooking Demonstration Video
11 Oct 27 Breakfast Foods Ch 9 Video #5
12 Nov 03 Working in a Restaurant Ch 20
13 Nov 10 Stocks, Sauces and Soups Ch 14 Video #6 , #7
14 Nov 17 Restaurant Businesses Ch 23
15 Nov 24 Happy Thanksgiving
16 Dec 01 Virtual - Pre-finals week Quiz 2
17 Dec 08 Virtual - Final Practical Exam Video
Note: Topics and due dates are subject to change with
notice.
The dates listed above are for the Tuesday lecture as an
example.
Last updated on August 12, 2020.
Tentative Course Schedule
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HTM 1113 FUNDAMENTALS OF CULINARY PRODUCTION 6
CONTINGENCY PLAN IN CASE OF POSTITIVE COVID-19 CASES IN THE
OPERATIONS
Immediately 1. If the employee (also student in the labs) is
currently in the facility, quickly determine a strategy for the
employee to
leave. If the employee is working remotely, please follow steps
3 and 4 below for further direction. Please remember it is expected
that employees will immediately notify their supervisors regarding
any symptoms or COVID-19 exposure or infection. This includes after
hours and weekends. This will allow supervisors, University Health
Services (UHS) staff and Human Resources (HR) staff to promptly
begin the process.
2. Consider how to handle this situation to avoid exposure to
others, while protecting the dignity and privacy of the
individual.
3. Notify University Health Services Nurseline at x47287 and
await further direction. 4. Notify your chain of command and HR
Consultant for assistance with workforce needs. 5. The HR
Consultant will coordinate contact with Facilities Management (FM),
x47154, for further assistance with
cleaning and other facility matters.
One-Two Hours 1. UHS will make contact with the employee and
obtain additional information regarding symptoms and potential
exposure to other employees. UHS will also coordinate with state
and local officials as needed. 2. A determination will need to be
made whether to send all employees in that area home for the
day/close the building
where the employee worked. This is in consultation with OSU
Human Resources and UHS. 3. UHS will update the employee’s
manager/supervisor, and the HR Consultant as needed. The employee
should also
provide updates to their manager/supervisor and HR Consultant if
necessary. 4. A list of likely individuals who have had close
contact with the infected employee will be contacted by UHS. a. In
accordance with the Centers for Disease Control and Prevention
(CDC), close contact is defined as having more than
15 minutes of contact with the infected individual and being
less than 6 feet apart. 5. The HR Consultant will make contact with
the employee after UHS to initiate Families First Coronavirus
Response Act
(FFCRA). 6. Facilities Management Work Control, x47154, will
arrange for thorough cleaning/disinfecting per CDC guidance.
Two-Five Hours 1. Assess work impact of closure of department in
consultation with your chain of command and HR Consultant. 2.
Determine whether remote work is possible and set up
systems/equipment. 3. Execute communication plan for coworkers and
others who had close contact with the infected individual in
consultation with UHS. 4. Communicate with workforce about
closure and anticipated return to work timing. 5. Confirm
arrangements for cleaning/disinfection of facility.
Within 24-48 Hours 1. Conduct cleaning of facility. Note for
facilities that do not house individuals overnight, CDC
recommends:
a. Closing off areas used by an infected person and waiting as
long as practical before beginning cleaning and disinfection to
minimize potential for exposure to respiratory droplets.
b. If possible, wait up to 24 hours before beginning cleaning
and disinfection. 2. Work with your HR Consultant to develop and
communicate a plan for compensation of impacted employees,
taking
into account any governmental leave mandates.
https://nam04.safelinks.protection.outlook.com/?url=https%3A%2F%2Fhr.okstate.edu%2Fwho-my-human-resources-partner-0&data=02%7C01%7Csilvio.ceschini%40okstate.edu%7C68892aa6678f439cbf8008d816ad151e%7C2a69c91de8494e34a230cdf8b27e1964%7C0%7C0%7C637284279930208474&sdata=aVFo8OTJyTRcte9vLNwwkyq%2FUq%2BVfW04rLKXyPf7USo%3D&reserved=0https://nam04.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.cdc.gov%2Fcoronavirus%2F2019-ncov%2Fphp%2Fcontact-tracing%2Fcontact-tracing-plan%2Fcontact-tracing.html&data=02%7C01%7Csilvio.ceschini%40okstate.edu%7C68892aa6678f439cbf8008d816ad151e%7C2a69c91de8494e34a230cdf8b27e1964%7C0%7C0%7C637284279930208474&sdata=OvNLx2JcV0AxQA98ljJQqN3tR%2FVpRQYsjxKH9MuyaOE%3D&reserved=0https://nam04.safelinks.protection.outlook.com/?url=https%3A%2F%2Fhr.okstate.edu%2Fwho-my-human-resources-partner-0&data=02%7C01%7Csilvio.ceschini%40okstate.edu%7C68892aa6678f439cbf8008d816ad151e%7C2a69c91de8494e34a230cdf8b27e1964%7C0%7C0%7C637284279930218474&sdata=oFqLAQ0VzquPYKry%2BvCGoOOcy%2F5mP6orqPeeOnEl%2FKM%3D&reserved=0
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6 FEETDISTANCE
Help us slow the spread of COVID-19.
FACIAL COVERINGS SUMMARYAll OSU students, employees, and
visitors must wear a cloth facial covering (mask) upon
1. Entering any campus building2. Public Spaces3. Walking Around
Others Outside4. Facial covering needs to be over your mouth and
nose
The facial covering is not only a protection for you. It is
primarily a protection for others near you to prevent you from
unknowingly spreading the COVID-19 virus to others. Studies have
shown that if everyone is wearing a mask and following other safety
measures the spread of viruses is reduced 80-85%.
Additional Action Needed to Do Your Part to Keep Our Campus
Community Safe5. Clean Facial Covering Frequently6. Social
Distancing7. Frequent Handwashing8. Rigorous Cleaning &
Disinfecting Routines
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HTM 1113 Fa2020 syllabus_08122020Course DescriptionAn inside
look into the diverse topic of food studies as it related to the
theory and technique of food understanding, preparation and
interdisciplinary fundamentals using a science and hands-on based
approach. This class will focus on the topics of ...Class Time and
LocationABOUT THE COURSESyllabus AttachmentRequired TextQuizzes and
AssignmentsEXPECTATIONSUniform Policy* Students may buy the digital
thermometer and the black non-skid kitchen shoes at other shops for
more purchase options.Culinary Uniform FeesPoint DistributionFinal
GradesLecture Activities and QuizzesDescription of Grading
CriteriaTentative Course ScheduleCONTINGENCY PLAN IN CASE OF
POSTITIVE COVID-19 CASES IN THE OPERATIONSImmediatelyOne-Two
HoursTwo-Five HoursWithin 24-48 Hours
Fall 2020 Facial Covering Handout
