LaGuardia Community College Department of Health Sciences 31-10 Thomson Avenue Long Island City, NY 11101
E-300 (718) 482-5774 (718) 482-5740
C-252 (718) 482-5470
3 credits; 5 hours (2 lecture, 1 recitation, 2 lab)
This course will investigate the didactic and experiential components of the scientiﬁc study of foods. Upon completion of
the course, the student will have acquired a basic understanding of the scientiﬁc principles governing foods and the use of
commercial food service equipment. Emphasis will be placed on the identiﬁcation of qualitative aspects of foods and elementary
food preparation techniques.
1 Credit; 1 hour
This course reviews the policies and procedures for dietetic fieldwork eligibility, introduces students to the skills necessary to successfully complete fieldwork, and aids the student in developing personal and career goals. Students must successfully complete this course the semester immediately preceding their fieldwork experience.
3 Credits; 3 hours
This course integrates nutrition science with the physical and life sciences: chemistry, biology, anatomy, and physiology. Evidence based research directs the study of digestion, absorption and metabolism of nutrients; the physical and chemical properties of nutrients; their metabolic functions; and food sources. Socio-economic and behavioral factors that influence food selection and accessibility are addressed.
3 credits; 5 hours (2 lecture; 3 lab)
This course introduces the student to advanced culinary techniques with an emphasis on food presentation and garniture. Topics include knife skills, recipe development, menu planning and cost control. Professional cooking techniques are utilized and students are introduced to the organization of the classical kitchen.
3 Credits; 5 hours(2 lecture; 3 lab)
This course covers the basic principles involved in the planning, preparation, and service of large quantities of food in foodservice facilities. Topics include food selection variables, menu planning techniques, forecasting procedures, “front and back of the house” management, and recipe standardization, conversion, and costing.
2 Credits; 2 hours
The emphasis of this course is on the sanitation and safety needs of quantity foodservice operations. Topics include food handling and storage, cleaning and sanitizing procedures, food-borne disease, principles for prevention of food poisoning, and pertinent regulations. The course integrates basic principles of equipment selection, layout and design, and work simplification.
3 credits; 3 hours
This course covers the technical aspects and procedures involved in forecasting and institutional procurement for foodservice systems. Topics include market analysis, buying ethics, legal aspects and effective control of food costs. The development and implementation of accurate and precise food commodity specifications, purchasing strategies, portion control methods, inventory controls and receiving procedures are introduced. Food cost accounting topics and relevant calculations are presented
3 credits; 4 hours
This course deals with the organization and administration of foodservice systems in institutions. Topics include the functions of management, marketing and promotional activities, and human relations techniques for employees and clients. Also administrative leadership topics are presented such as legal, organizational, and cost control aspects of management.
1 credit; 2 hours
This course presents a study of dining room and banquet service within a foodservice operation. Topics include the importance of good service, types and styles of service, dining room organization and table settings, staffing requirements and duties, point of sale transactions, and guest reservations.
This course explores the foodways of population groups as an expression of the identity and history of their culture. The geographic, economic, religious and political factors that influence the development of food patterns are addressed. The implications and impact of food production, preparation procedures, dining customs and their effect on society, both past and present will be examined.
3 credits; 31 hours (1 lecture, 30 lab)
This internship provides students with the opportunity to apply and integrate the principles learned throughout the foodservice management curriculum. Students will participate in the daily operation of a foodservice establishment with an emphasis on managerial and supervisory responsibilities. Students are required to attend a weekly seminar.