FDSV 1000 - Introduction to Food Service

Institution:

Minneapolis Community and Technical College

Subject:

Description:

3.00 credits (1.00 lec/ 2.00 lab) This course informs the participants of the role and functions of the Food Service Worker and provides the opportunity to learn about basic food service skills in an institutional setting. Students will examine the role of the Food Service Worker in relation to other departments, organizational structures, operation considerations and the food service industry as a whole. Students will become familiar with kitchen equipment, large-batch recipes, serving and delivery systems, and basic operational aspects. Students will learn basic first aid as it relates to common injuries in the food service industry and employ techniques of appropriate and safe body movements for the food service environment. Interpersonal and intrapersonal communication theory and application as a member of the healthcare team will be included. Course includes a 24-hour industrial kitchen internship off campus. Note: Students must pass a background check and provide proof of immunity prior to placement in the hospital setting. Prerequisites: Placement into READ 0200 or placement into ESOL 0052 or completion of READ 0100 or ESOL 0042 with faculty recommendation into ESOL 0052; placement into ENGL 1110 or completion of ENGL 0900 or ESOL 0051; placement into MATH 0070 or completion of MATH 0060. CULA 1109 (Food Service Sanitation) highly recommended as a co-req/pre-req to FDSV 1000.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.minneapolis.edu

Phone Number:

(612) 659-6000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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