FOD3100 Entertaining With Food

Advanced · 1 credit · HRH - Health, Recreation, and Human Services

Description: Students plan and prepare food for an event and develop organizational skills that may be used in the hospitality industry, at home or in entrepreneurial endeavors.
Prerequisite: FOD1010: Food Basics
Parameters: Access to a personal or commercial food preparation facility.

Outcomes The student will:

1 identify and describe safe food handling procedures involved in large-scale food events
- 1.1 appraise food safety concerns that may arise during handling, preparation and presentation of food for special events, considering:
  - 1.1.1 large-scale food production
  - 1.1.2 safe transport of foods
  - 1.1.3 safe storage of foods
  - 1.1.4 enforcing “danger zone” guidelines during service of foods
- 1.2 describe and resolve equipment safety concerns significant to entertaining with food
2 identify and describe the factors of planning and staging an entertainment event that includes food
- 2.1 assess the appropriateness of foods for use on particular occasions, considering factors such as the impact of advance preparation and/or standing time on quality and nutrition of foods
- 2.2 analyze factors that influence the nature of an entertainment event, including:
  - 2.2.1 the occasion
  - 2.2.2 host’s lifestyle
  - 2.2.3 available resources
  - 2.2.4 number and age of guests
  - 2.2.5 level of formality
- 2.3 describe conventions associated with entertaining, including:
  - 2.3.1 etiquette
  - 2.3.2 responsibilities of host and guest
- 2.4 devise and carry out a management plan for an event, including:
  - 2.4.1 theme; e.g., menu, decorations, invitations, table appointments, centre pieces
  - 2.4.2 resources; e.g., time, energy, budget, equipment, skills
3 demonstrate knowledge and skills in the planning, preparing and evaluating of foods for an entertainment event
- 3.1 plan, prepare and evaluate food for an entertainment event
- 3.2 devise and carry out a management plan for an event, including:
  - 3.2.1 food preparation and presentation
  - 3.2.2 hosting responsibilities
  - 3.2.3 food services
  - 3.2.4 style of service; e.g., buffet, family style, continental, blue plate, ethnic style of service
  - 3.2.5 clean-up; e.g., rules and regulations related to mobilization of leftovers
- 3.3 evaluate the success of the event and make recommendations for future events
4 identify and demonstrate safe and sanitary practices
- 4.1 maintain a clean, sanitary, safe work area
- 4.2 apply universal precautions related to:
  - 4.2.1 personal protective equipment (PPE); e.g., hair coverings, aprons, gloves
  - 4.2.2 hand-washing techniques
  - 4.2.3 infectious diseases
  - 4.2.4 blood-borne pathogens
  - 4.2.5 bacteria, viruses, molds
  - 4.2.6 safety and first-aid applications; e.g., back safety, cuts, slip and trip hazards
- 4.3 use all materials, products and implements appropriately
- 4.4 clean, sanitize and store materials, products and implements correctly
- 4.5 dispose of waste materials in an environmentally safe manner
5 demonstrate basic competencies
- 5.1 demonstrate fundamental skills to:
  - 5.1.1 communicate
  - 5.1.2 manage information
  - 5.1.3 use numbers
  - 5.1.4 think and solve problems
- 5.2 demonstrate personal management skills to:
  - 5.2.1 demonstrate positive attitudes and behaviours
  - 5.2.2 be responsible
  - 5.2.3 be adaptable
  - 5.2.4 learn continuously
  - 5.2.5 work safely
- 5.3 demonstrate teamwork skills to:
  - 5.3.1 work with others
  - 5.3.2 participate in projects and tasks
6 create a transitional strategy to accommodate personal changes and build personal values
- 6.1 identify short-term and long-term goals
- 6.2 identify steps to achieve goals