[major=BBA_HM | course_id=RES201 | syllabus_id=11460 | semester=5 | combo=HM_COM2.1 | title=Food Preparation and Science]
Course ID: RES201
Title EN: Food Preparation and Science
Title VI: Khoa học và chế biến thực phẩm
Credits: 3.0
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.
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
Course type: traditional
Decision: 402/QĐ-ĐHFPT dated 04/22/2024
Approved date: 2024-04-22
CLO1: Differentiate between the various types of food-borne illnesses
[1] category=Class Participation; type=on-going; weight=10.0; duration=all courses; question_type=CLO8; grading_guide=; completion_criteria=; clos=>0
[2] category=Group Assignment; type=on-going; weight=30.0; duration=10'-30'; question_type=All LOs; grading_guide=all studied chapters; completion_criteria=; clos=>0
[3] category=Individual Assignment; type=on-going; weight=15.0; duration=At home; question_type=All LOs; grading_guide=all studied chapters; completion_criteria=; clos=>0
[4] 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; grading_guide=- Quiz 1: cover chapter 1,2,3- Quiz 2: cover chapters 4,5,6,7- Quiz 3: cover chapters 8,9,10; completion_criteria=; clos=>0
[5] category=Final exam; type=Final exam; weight=30.0; duration=60'; question_type=All LOs; grading_guide=all studied chapters; completion_criteria=; clos=4
[1] desc=ServSafe Manager; author=The National Restaurant Association Educational Foundation (NRAEF); publisher=Pearson; edition=7th; isbn=9780134812359; main=True; online=; note=
[2] desc=VTOS2013_Food Preparation; author=Tổng cục du lịch Việt Nam; publisher=; edition=; isbn=; main=; online=True; note=
[3] desc=VTOS2013_Food and Beverage Service; author=Tổng cục du lịch Việt Nam; publisher=; edition=; isbn=; main=; online=True; note=
Session 1: Course Introduction
Course overview
Topic: Offline; Teaching type: CLO8; LO: I
ITU: Textbook, Slides
Materials: RES201
Download: Read textbook and slides

Session 2: Course Introduction
Assessement overview and instructions
Topic: Offline; Teaching type: CLO8; LO: I
ITU: Textbook, Slides
Materials: RES201
Download: Read textbook and slides

Session 3: Chapter 1: Providing Safe Food
Foodborne Illnesses
Topic: Offline; Teaching type: CLO1, CLO8; LO: T
ITU: Textbook, Slides
Download: Read textbook and slides

Session 4: Chapter 1: Providing Safe Food
How Foodborne Illnesses Occur
Topic: Offline; Teaching type: CLO1, CLO8; LO: T
ITU: Textbook, Slides
Download: Read textbook and slides
CLO2: Describe the food preparation procedures and methods used to prevent food-borne disease outbreaks
Session 1: Chapter 1: Providing Safe Food
Keeping Food Safe
Topic: Offline; Teaching type: CLO1, CLO8; LO: T
ITU: Textbook, Slides
Download: Read textbook and slides

Session 2: Chapter 2: Forms of contamination
Biological, Chemical, and Physical Contaminants
Topic: Offline; Teaching type: CLO1, CLO2, CLO8; LO: T
ITU: Textbook, Slides
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Session 3: Chapter 2: Forms of contamination
Deliberate Contamination of Food
Topic: Offline; Teaching type: CLO1, CLO2, CLO8; LO: T
ITU: Textbook, Slides
Download: Read textbook and slides

Session 4: Chapter 2: Forms of contamination
Responding to a Foodborne-Illness Outbreak
Topic: Offline; Teaching type: CLO1, CLO2, CLO8; LO: T
ITU: Textbook, Slides
Download: Read textbook and slides
CLO3: Identify the proper receiving, storage and cooking temperatures
Session 1: Chapter 2: Forms of contamination
Food Allergens
Topic: Offline; Teaching type: CLO1, CLO2, CLO8; LO: T
ITU: Textbook, Slides
Download: Read textbook and slides

Session 2: Chapter 3: The safe food handler
How Food Handlers Can Contaminate Food
Topic: Offline; Teaching type: CLO1, CLO2, CLO4, CLO8; LO: T
ITU: Textbook, Slides
Download: Read textbook and slides

Session 3: Chapter 3: The safe food handler
A Good Personal Hygiene Program
Topic: Offline; Teaching type: CLO1, CLO2, CLO4, CLO8; LO: T
ITU: Textbook, Slides
Download: Read textbook and slides

Session 4: Review chapters 1,2,3
Topic: Offline; Teaching type: CLO1, CLO2, CLO4, CLO8; LO: T, U
ITU: Textbook, Slides
Download: Review chapters 1,2,3
CLO4: Explain the laws and regulation governing the layout and design of commercial kitchens in relation to food safety
Session 1: Quiz 1
Topic: Offline; Teaching type: CLO1, CLO2, CLO4, CLO8; LO: T, U
ITU: 
Download: Quiz 1

Session 2: Chapter 4: The flow of food: An introduction
Hazards in the Flow of Food
Monitoring Time and Temperature
Topic: Offline; Teaching type: CLO3, CLO4, CLO8; LO: T
ITU: Textbook, Slides
Download: Read textbook and slides

Session 3: Chapter 4: The flow of food: An introduction
Hazards in the Flow of Food
Monitoring Time and Temperature
Topic: Offline; Teaching type: CLO3, CLO4, CLO8; LO: T
ITU: Textbook, Slides
Download: Read textbook and slides

Session 4: Chapter 5: The flow of food: Purchasing and Receiving
General Purchasing and Receiving Principles
Storing
Topic: Offline; Teaching type: CLO3, CLO4, CLO8; LO: T
ITU: Textbook, Slides
Download: Read textbook and slides
CLO5: Identify the proper procedures in cleaning and sanitizing food contact surfaces
Session 1: Chapter 5: The flow of food: Purchasing and Receiving
General Purchasing and Receiving Principles
Storing
Topic: Offline; Teaching type: CLO3, CLO4, CLO8; LO: T
ITU: Textbook, Slides
Download: Read textbook and slides

Session 2: Chapter 5: The flow of food: Purchasing and Receiving
General Purchasing and Receiving Principles
Storing
Topic: Offline; Teaching type: CLO3, CLO4, CLO8; LO: T
ITU: Textbook, Slides
Download: Read textbook and slides

Session 3: Chapter 6: The flow of food: Preparation
Preparation
Cooking Food
Topic: Offline; Teaching type: CLO3, CLO4, CLO8; LO: T
ITU: Textbook, Slides
Download: Read textbook and slides

Session 4: Chapter 6: The flow of food: Preparation
Preparation
Cooling and Reheating Food
Topic: Offline; Teaching type: CLO3, CLO4, CLO8; LO: T
ITU: Textbook, Slides
Download: Read textbook and slides
CLO6: Observe and evaluate the quality of food served by catering establishments
Session 1: Chapter 6: The flow of food: Preparation
Preparation
Cooling and Reheating Food
Topic: Offline; Teaching type: CLO3, CLO4, CLO8; LO: T
ITU: Textbook, Slides
Download: Read textbook and slides

Session 2: Chapter 7: The flow of food: Service
Holding food
Topic: Offline; Teaching type: CLO3, CLO4, CLO8; LO: T
ITU: Textbook, Slides
Download: Read textbook and slides

Session 3: Chapter 7: The flow of food: Service
Serving food
Topic: Offline; Teaching type: CLO3, CLO4, CLO8; LO: T
ITU: Textbook, Slides
Download: Read textbook and slides

Session 4: Chapter 7: The flow of food: Service
Serving food
Topic: Offline; Teaching type: CLO3, CLO4, CLO8; LO: T
ITU: Textbook, Slides
Download: Read textbook and slides
CLO7: Demonstrate the ability to work independently as well as the ability to cooperate when working in groups
Session 1: Chapter 7: The flow of food: Service
Serving food
Topic: Offline; Teaching type: CLO3, CLO4, CLO8; LO: T
ITU: Textbook, Slides
Download: Read textbook and slides

Session 2: Review chapters 4,5,6,7
Topic: Offline; Teaching type: CLO3, CLO4, CLO8; LO: T, U
ITU: Textbook, Slides
Download: Review chapters 4,5,6,7
Quiz 2

Session 3: Quiz 2
Topic: Offline; Teaching type: CLO3, CLO4, CLO8; LO: U
ITU: 
Download: Quiz 2

Session 4: Chapter 8: Food safety management systems
Topic: Offline; Teaching type: CLO4, CLO5, CLO8; LO: T
ITU: Textbook, Slides
Download: Read textbook and slides
Seft-study at home : VTOS2013_Food Preparation
CLO8: Demonstrate a diligent, serious attitude during class and a professional attitude during field sessions
Session 1: Chapter 8: Food safety management systems
Topic: Offline; Teaching type: CLO4, CLO5, CLO8; LO: T
ITU: Textbook, Slides
Download: Read textbook and slides
Seft-study at home : VTOS2013_Food Preparation

Session 2: Chapter 8: Food safety management systems
Topic: Offline; Teaching type: CLO4, CLO5, CLO8; LO: T
ITU: Textbook, Slides
Download: Read textbook and slides
Seft-study at home : VTOS2013_Food Preparation

Session 3: Chapter 9: Safe facilities and pest manangement
Interior Requirements for a Safe Operation
Topic: Offline; Teaching type: CLO4, CLO5, CLO8; LO: T
ITU: Textbook, Slides
Download: Read textbook and slides
Seft-study at home : VTOS2013_Food Preparation

Session 4: Chapter 9: Safe facilities and pest manangement
Emergencies That Affect the Facility
Topic: Offline; Teaching type: CLO4, CLO5, CLO8; LO: T
ITU: Textbook, Slides
Download: Read textbook and slides
Self-study at home: VTOS2013_Food and Beverage Service
Session 1: Chapter 9: Safe facilities and pest manangement
Pest Management
Topic: Offline; Teaching type: CLO4, CLO5, CLO8; LO: T
ITU: Textbook, Slides
Download: Read textbook and slides
Self-study at home: VTOS2013_Food and Beverage Service

Session 2: Chapter 10: Cleaning and sanitizing
Cleaning and Sanitizing
Topic: Offline; Teaching type: CLO4, CLO5, CLO8; LO: T
ITU: Textbook, Slides
Download: Read textbook and slides
Self-study at home: VTOS2013_Food and Beverage Service

Session 3: Chapter 10: Cleaning and sanitizing
Dishwashing
Topic: Offline; Teaching type: CLO4, CLO5, CLO8; LO: T
ITU: Textbook, Slides
Download: Read textbook and slides
Self-study at home: VTOS2013_Food and Beverage Service

Session 4: Chapter 10: Cleaning and sanitizing
Cleaning and Sanitizing in the Operation
Topic: Offline; Teaching type: CLO4, CLO5, CLO8; LO: T
ITU: Textbook, Slides
Download: Read textbook and slides
Self-study at home: VTOS2013_Food and Beverage Service
Session 1: Review chapters 8,9,10
Individual ASM Submission
Topic: Offline; Teaching type: CLO4, CLO5, CLO8; LO: T, U
ITU: Textbook, Slides
Download: Review chapters 8,9,10
Quiz 3

Session 2: Quiz 3
Topic: Offline; Teaching type: CLO4, CLO5, CLO8; LO: T, U
ITU: 
Download: Quiz 3

Session 3: Visit 1: Observe the operation in the kitchen of a 5-star hotel/of a food production line
Meeting with the restaurant manager
Topic: Offline; Teaching type: CLO4, CLO6, CLO7, CLO8; LO: I, T
ITU: Textbook, Slides
Download: Visit a restaurant

Session 4: Visit 1: Observe the operation in the kitchen of a 5-star hotel/of a food production line
Meeting with the restaurant manager
Topic: Offline; Teaching type: CLO4, CLO6, CLO7, CLO8; LO: I, T
ITU: Textbook, Slides
Download: Visit a restaurant
Session 1: Visit 1: Observe the operation in the kitchen of a 5-star hotel/of a food production line
Meeting with the restaurant manager
Topic: Offline; Teaching type: CLO4, CLO6, CLO7, CLO8; LO: I, T
ITU: Textbook, Slides
Download: Visit a restaurant

Session 2: Visit 2 : Observe the operation in the kitchen of a 5-star hotel/of a food production line
Meeting with the restaurant manager
Topic: Offline; Teaching type: CLO4, CLO6, CLO7, CLO8; LO: I, T
ITU: Textbook, Slides
Download: Visit a restaurant

Session 3: Visit 2: Observe the operation in the kitchen of a 5-star hotel/of a food production line
Meeting with the restaurant manager
Topic: Offline; Teaching type: CLO4, CLO6, CLO7, CLO8; LO: I, T
ITU: Textbook, Slides
Download: Visit a restaurant

Session 4: Visit 2: Observe the operation in the kitchen of a 5-star hotel/of a food production line
Meeting with the restaurant manager
Topic: Offline; Teaching type: CLO4, CLO6, CLO7, CLO8; LO: I, T
ITU: Textbook, Slides
Download: Visit a restaurant
Session 1: Visit 3: Observe the operation in the kitchen of a 5-star hotel/of a food production line
Meeting with the restaurant manager
Topic: Offline; Teaching type: CLO4, CLO6, CLO7, CLO8; LO: I, T
ITU: Textbook, Slides
Download: Visit a restaurant

Session 2: Visit 3: Observe the operation in the kitchen of a 5-star hotel/of a food production line
Meeting with the restaurant manager
Topic: Offline; Teaching type: CLO4, CLO6, CLO7, CLO8; LO: I, T
ITU: Textbook, Slides
Download: Visit a restaurant

Session 3: Visit 3: Observe the operation in the kitchen of a 5-star hotel/of a food production line
Meeting with the restaurant manager
Topic: Offline; Teaching type: CLO4, CLO6, CLO7, CLO8; LO: I, T
ITU: Textbook, Slides
Download: Visit a restaurant

Session 4: Visit 4: Observe the operation in the kitchen of a 5-star hotel/of a food production line
Meeting with the restaurant manager
Topic: Offline; Teaching type: CLO4, CLO6, CLO7, CLO8; LO: I, T
ITU: Textbook, Slides
Download: Visit a restaurant
Session 1: Visit 4: Observe the operation in the kitchen of a 5-star hotel/of a food production line
Meeting with the restaurant manager
Topic: Offline; Teaching type: CLO4, CLO6, CLO7, CLO8; LO: I, T
ITU: Textbook, Slides
Download: Visit a restaurant

Session 2: Visit 4: Observe the operation in the kitchen of a 5-star hotel/of a food production line
Meeting with the restaurant manager
Topic: Offline; Teaching type: CLO4, CLO6, CLO7, CLO8; LO: I, T
ITU: Textbook, Slides
Download: Visit a restaurant

Session 3: Review all chapters
Topic: Offline; Teaching type: All LOs; LO: T
ITU: Textbook, Slides
Download: Individual ASM Submission
Group ASM Submission

Session 4: Review all chapters
Group ASM Submission
Topic: Offline; Teaching type: All LOs; LO: T
ITU: Textbook, Slides
Download: Individual ASM Submission
Group ASM Submission
Session 1: Group Presentation
Topic: Offline; Teaching type: All LOs; LO: T, U
ITU: Textbook, Slides
Download: Present

Session 2: Group Presentation
Topic: Offline; Teaching type: All LOs; LO: T, U
ITU: Textbook, Slides
Download: Present

Session 3: Group Presentation
Topic: Offline; Teaching type: All LOs; LO: T, U
ITU: Textbook, Slides
Download: Present

Session 4: Group Presentation
Topic: Offline; Teaching type: All LOs; LO: T, U
ITU: Textbook, Slides
Download: Present
Session 1: Group Presentation
Topic: Offline; Teaching type: All LOs; LO: T, U
ITU: Textbook, Slides
Download: Present

Session 2: Group Presentation
Topic: Offline; Teaching type: All LOs; LO: T, U
ITU: Textbook, Slides
Download: Present

Session 3: Group Presentation
Topic: Offline; Teaching type: All LOs; LO: T, U
ITU: Textbook, Slides
Download: Present

Session 4: Group Presentation
Topic: Offline; Teaching type: All LOs; LO: T, U
ITU: Textbook, Slides
Download: Present