Food Preparation and Science (RES201)
Vietnamese title: Khoa học và chế biến thực phẩm
Credits: 3
Prerequisites: FBM201

Description:
Description: This course is designed to introduce students to properties of foods and changes that occur during preparation. Students will learn basic skills in food preparation and presentation while implementing food safety and sanitation standards. Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods, food safety management, GMP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating... The program also includes a visit 3-4 restaurants or food production lines.
The course also introduces Vietnamese regulations on food and beverage safety.

Learning outcomes:
Differentiate between the various types of food-borne illnesses
Describe the food preparation procedures and methods used to prevent food-borne disease outbreaks
Identify the proper receiving, storage and cooking temperatures
Explain the laws and regulation governing the layout and design of commercial kitchens in relation to food safety
Identify the proper procedures in cleaning and sanitizing food contact surfaces
Observe and evaluate the quality of food served by catering establishments
Demonstrate the ability to work independently as well as the ability to cooperate when working in groups
Demonstrate a diligent, serious attitude during class and a professional attitude during field sessions

Student tasks:
- Students must attend at least 80% of contact slots in order to be accepted to the final examination.
- Student is responsible to do all exercises, assignments and labs given by instructor in class or at home and submit on time
- Use laptop in class only for learning purpose
- Promptly access to the FU CMS at http://flm.fpt.edu.vn for up-to-date course information

Tools:
- Internet

Materials:
description: ServSafe Manager
author: The National Restaurant Association Educational Foundation (NRAEF)
publisher: Pearson
published_date: 2017
edition: 7th
isbn: 9780134812359
description: VTOS2013_Food Preparation
author: Tổng cục du lịch Việt Nam
description: VTOS2013_Food and Beverage Service
author: Tổng cục du lịch Việt Nam

Assessments:
category: Class Participation
type: on-going
weight: 10.0
duration: all courses
question_type: CLO8
note: Participation grade will be given based on students' preparation, quantity as well as quality of participation in classroom; quality of participation is demonstrated through asking relevant questions, making statements that add to and facilitate class discussion, and builds upon others’ comments.
category: Group Assignment
type: on-going
weight: 30.0
duration: 10'-30'
question_type: All LOs
no_question: Written report and group presentation
knowledge_and_skill: 30
grading_guide: all studied chapters
note: A group of four or five students will write a review report on restaurants during the field trip, in which (1) describe the restaurants' operation; (2)based on the learned knowledge, give an evaluation for each stage of food processing, from the food suppy to storage, preservation , processing and delivering to customers; (3)make a comparison of standards and performance betweent the kitchens; (4) suggest
changes and future directions for each kitchen. OR (5) come up with an idea for a dream kitchen/restaurant.

Detailed requirements are specified by the instructor.
(Evaluation will be based on both presentation and written report (recommended 50%, 50% accordingly
category: Individual Assignment
type: on-going
weight: 15.0
duration: At home
question_type: All LOs
no_question: Written report
knowledge_and_skill: 1
grading_guide: all studied chapters
note: At home
Detailed requirements are specified by the instructor.
category: Quizzes (3)
type: on-going
weight: 15.0
duration: 30-45'
question_type: Quiz 1: CLO1, CLO2, CLO4, CLO8Quiz 2: CLO3, CLO4, CLO8Quiz 3: CLO4, CLO5, CLO8
no_question: Multiple choicesMarked by Computer or a suitable format
grading_guide: - Quiz 1: cover chapter 1,2,3- Quiz 2: cover chapters 4,5,6,7- Quiz 3: cover chapters 8,9,10
note: in class, by instructor
category: Final exam
type: Final exam
weight: 30.0
duration: 60'
question_type: All LOs
no_question: Multiple choices
Marked by Computer
knowledge_and_skill: 50
grading_guide: all studied chapters
note: by exam board,
using computer

Schedule:
session: Course Introduction
Course overview
learning_outcomes: I
materials: RES201
session: Course Introduction
Assessement overview and instructions
learning_outcomes: I
materials: RES201
session: Chapter 1: Providing Safe Food
Foodborne Illnesses
learning_outcomes: T
session: Chapter 1: Providing Safe Food
How Foodborne Illnesses Occur
learning_outcomes: T
session: Chapter 1: Providing Safe Food
Keeping Food Safe
learning_outcomes: T
session: Chapter 2: Forms of contamination
Biological, Chemical, and Physical Contaminants
learning_outcomes: T
session: Chapter 2: Forms of contamination
Deliberate Contamination of Food
learning_outcomes: T
session: Chapter 2: Forms of contamination
Responding to a Foodborne-Illness Outbreak
learning_outcomes: T
session: Chapter 2: Forms of contamination
Food Allergens
learning_outcomes: T
session: Chapter 3: The safe food handler
How Food Handlers Can Contaminate Food
learning_outcomes: T
session: Chapter 3: The safe food handler
A Good Personal Hygiene Program
learning_outcomes: T
session: Review chapters 1,2,3
learning_outcomes: T
U
session: Quiz 1
learning_outcomes: T
U
session: Chapter 4: The flow of food: An introduction
Hazards in the Flow of Food
Monitoring Time and Temperature
learning_outcomes: T
session: Chapter 4: The flow of food: An introduction
Hazards in the Flow of Food
Monitoring Time and Temperature
learning_outcomes: T
session: Chapter 5: The flow of food: Purchasing and Receiving
General Purchasing and Receiving Principles
Storing
learning_outcomes: T
session: Chapter 5: The flow of food: Purchasing and Receiving
General Purchasing and Receiving Principles
Storing
learning_outcomes: T
session: Chapter 5: The flow of food: Purchasing and Receiving
General Purchasing and Receiving Principles
Storing
learning_outcomes: T
session: Chapter 6: The flow of food: Preparation
Preparation
Cooking Food
learning_outcomes: T
session: Chapter 6: The flow of food: Preparation
Preparation
Cooling and Reheating Food
learning_outcomes: T
session: Chapter 6: The flow of food: Preparation
Preparation
Cooling and Reheating Food
learning_outcomes: T
session: Chapter 7: The flow of food: Service
Holding food
learning_outcomes: T
session: Chapter 7: The flow of food: Service
Serving food
learning_outcomes: T
session: Chapter 7: The flow of food: Service
Serving food
learning_outcomes: T
session: Chapter 7: The flow of food: Service
Serving food
learning_outcomes: T
session: Review chapters 4,5,6,7
learning_outcomes: T
U
session: Quiz 2
learning_outcomes: U
session: Chapter 8: Food safety management systems
learning_outcomes: T
session: Chapter 8: Food safety management systems
learning_outcomes: T
session: Chapter 8: Food safety management systems
learning_outcomes: T
session: Chapter 9: Safe facilities and pest manangement
Interior Requirements for a Safe Operation
learning_outcomes: T
session: Chapter 9: Safe facilities and pest manangement
Emergencies That Affect the Facility
learning_outcomes: T
session: Chapter 9: Safe facilities and pest manangement
Pest Management
learning_outcomes: T
session: Chapter 10: Cleaning and sanitizing
Cleaning and Sanitizing
learning_outcomes: T
session: Chapter 10: Cleaning and sanitizing
Dishwashing
learning_outcomes: T
session: Chapter 10: Cleaning and sanitizing
Cleaning and Sanitizing in the Operation
learning_outcomes: T
session: Review chapters 8,9,10
Individual ASM Submission
learning_outcomes: T
U
session: Quiz 3
learning_outcomes: T
U
session: Visit 1: Observe the operation in the kitchen of a 5-star hotel/of a food production line
Meeting with the restaurant manager
learning_outcomes: I
T
session: Visit 1: Observe the operation in the kitchen of a 5-star hotel/of a food production line
Meeting with the restaurant manager
learning_outcomes: I
T
session: Visit 1: Observe the operation in the kitchen of a 5-star hotel/of a food production line
Meeting with the restaurant manager
learning_outcomes: I
T
session: Visit 2 : Observe the operation in the kitchen of a 5-star hotel/of a food production line
Meeting with the restaurant manager
learning_outcomes: I
T
session: Visit 2: Observe the operation in the kitchen of a 5-star hotel/of a food production line
Meeting with the restaurant manager
learning_outcomes: I
T
session: Visit 2: Observe the operation in the kitchen of a 5-star hotel/of a food production line
Meeting with the restaurant manager
learning_outcomes: I
T
session: Visit 3: Observe the operation in the kitchen of a 5-star hotel/of a food production line
Meeting with the restaurant manager
learning_outcomes: I
T
session: Visit 3: Observe the operation in the kitchen of a 5-star hotel/of a food production line
Meeting with the restaurant manager
learning_outcomes: I
T
session: Visit 3: Observe the operation in the kitchen of a 5-star hotel/of a food production line
Meeting with the restaurant manager
learning_outcomes: I
T
session: Visit 4: Observe the operation in the kitchen of a 5-star hotel/of a food production line
Meeting with the restaurant manager
learning_outcomes: I
T
session: Visit 4: Observe the operation in the kitchen of a 5-star hotel/of a food production line
Meeting with the restaurant manager
learning_outcomes: I
T
session: Visit 4: Observe the operation in the kitchen of a 5-star hotel/of a food production line
Meeting with the restaurant manager
learning_outcomes: I
T
session: Review all chapters
learning_outcomes: T
session: Review all chapters
Group ASM Submission
learning_outcomes: T
session: Group Presentation
learning_outcomes: T
U
session: Group Presentation
learning_outcomes: T
U
session: Group Presentation
learning_outcomes: T
U
session: Group Presentation
learning_outcomes: T
U
session: Group Presentation
learning_outcomes: T
U
session: Group Presentation
learning_outcomes: T
U
session: Group Presentation
learning_outcomes: T
U
session: Group Presentation
learning_outcomes: T
U