Introductory Commercial Food Production
General Information The template
John Noble Masi, MBA , PhD candidate 2025
By Appointment or 1 hour before class
Turn Around Time
Within 24 hours weekdays
Course Description and Purpose
Study of basic and intermediate commercial food production management skills required in menu design. This knowledge will be applied in the production of appetizers, salads, main course items, and desserts.
Upon completing this course, Students will be able to:
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As a member of the FIU community you are expected to be knowledgeable about the behavioral expectations set forth in the FIU Student Conduct and Honor Code.
Technical Requirements and Skills
One of the greatest barriers to taking an online course is a lack of basic computer literacy. By computer literacy, we mean being able to manage and organize computer files efficiently and learning to use your computer's operating system and software quickly and easily. Keep in mind that this is not a computer literacy course, but students enrolled in online courses are expected to have moderate proficiency using a computer. Please go to the What's Required webpage to find out more information on this subject.
Please visit our Technical Requirements webpage for additional information.
Accessibility and Accommodation
The Disability Resource Center collaborates with students, faculty, staff, and community members to create diverse learning environments that are usable, equitable, inclusive, and sustainable. The DRC provides FIU students with disabilities the necessary support to successfully complete their education and participate in activities available to all students. If you have a diagnosed disability and plan to utilize academic accommodations, please contact the Center at 305-348-3532 or visit them at the Graham Center GC 190.
For additional assistance please contact FIU's Disability Resource Center.
Web Accessibility Statements for Partners and Vendors
Please visit our ADA Compliance webpage for additional information about accessibility involving the tools used in this course.
Academic Misconduct Statement
Florida International University is a community dedicated to generating and imparting knowledge through excellent teaching and research, the rigorous and respectful exchange of ideas, and community service. All students should respect the right of others to have an equitable opportunity to learn and honestly demonstrate the quality of their learning. Therefore, all students are expected to adhere to a standard of academic conduct, which demonstrates respect for themselves, their fellow students, and the educational mission of the University. All students are deemed by the University to understand that if they are found responsible for academic misconduct, they will be subject to the Academic Misconduct procedures and sanctions, as outlined in the Student Conduct and Honor Code. Academic Misconduct includes:
Panthers Care & Counseling and Psychological Services (CAPS)
If you are looking for help for yourself or a fellow classmate, Panthers Care encourages you to express any concerns you may come across as it relates to any personal behavior concerns or worries you have, for the classmate’s well-being or yours; you are encouraged to share your concerns with FIU’s Panthers Care website.
Counseling and Psychological Services (CAPS) offers free and confidential help for anxiety, depression, stress, and other concerns that life brings. Professional counselors are available for same-day appointments. Don’t wait to call (305) 348-2277 to set up a time to talk or visit the online self-help portal.
This course will serve to embrace the diversity and inclusivity found within Florida International University. We appreciate and respect diversity, equality, equity, cooperativeness, community, and sustainability within our online courses. We are committed to the ongoing education of our students and their participation within the course regardless of gender, ethnicity, age, sexual orientation, geographical location, religion, and disability. We strive in encouraging collaboration by preparing our students to value the differences in others. At the core of our intentions is the encouragement of acceptance and appreciation of differences within our student population and community.
The following conduct is prohibited by the Student Conduct and Honor Code. Lack of familiarity with University policy is not a defense to a violation of this Code. Unless specifically noted, the intent is not a required element to establish a policy violation. The following conduct violation or any attempt to violate the Code will be used in charging all Students or Student Organizations;
Section 5 | Conduct Violations - g. Computer Misuse
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Textbook and Course Materials
Expectations of This Course
This is an online course, which means most (if not all) of the course work will be conducted online. Expectations for performance in an online course are the same for a traditional course. In fact, online courses require a degree of self-motivation, self-discipline, and technology skills which can make these courses more demanding for some students.
Students are expected to:
The instructor will:
In order to mitigate any issues with your computer and online assessments, it is your responsibility to make sure your computer meets the minimum hardware requirements.
All assessments will auto-submit when (1) the timer runs out OR (2) the closing date/time is reached, whichever happens first. For example, if a quiz has a closing time of 5:00 pm but the student begins the exam at 4:55 pm, the student will only have 5 minutes to complete the quiz.
Assessments in this course are not compatible with mobile devices and should not be taken through a mobile phone or a tablet. If you need further assistance please contact FIU Canvas Help Team.
[Insert notes about grading here]
|Course Requirements||Number of Items||Points for Each||Total Points Available||Weight|
|Written Online Final Exam||1||30||30||15%|
|Practical Exams-Midterm and Final||2||25||50||30%|
|Attendance/Discussion/Participation/ Lab Production||10||25||250||40%|
|Pearson My Culinary Lab Assignments||1||100||100||15%|
FSS 3230C Outline Lecture/ Lab
1 Aug 25
Introduction & Overview of the semester. Tour of Culinary Lab. Review Syllabus, Lab Rules, Group Assignments.
Kitchen Tour, Kitchen Safety
TOOLS AND EQUIPMENT: Equipment and hand tools familiarity
On Cooking Chapters 1, 5
2 Sept 1
KNIFE SKILLS: Use and care of knives Basic knife cuts
On Cooking Chapters 11, 9
3 Sept 8
SOUPS INTRO TO STOCKS: Intro to stocks. Stock making principles. Chicken stock
MISE EN PLACE
On Cooking Chapter 6, 12
Chicken and Vegetable Stock
Cream of Carrot Soup
4 Sept 15
PRINCIPLES OF COOKING: Dry/Moist/Combination- Levy Restaurants Guest Chefs
FLAVORS AND FLAVORINGS
On Cooking Chapter 10, 7
Braised Chicken Breast Chardonnay
Vegetable of your choice
5 Sept 22
VEGETABLES, SALADS AND SALAD DRESSINGS
On Cooking Chapter 22, 25
Warm Potato Salad
6 Sept 29
POULTRY: Proper handling, storage and preparation
On Cooking Chapter 18
7 Oct 6
POTATOES, GRAINS AND PASTA
On Cooking Chapter 23
8 Oct 20
MENUS AND RECIPES: Standardized Recipes. Yields and Conversions. Cost controls: Food Cost Management.
On Cooking Chapter 4
9 Oct 27
VEGAN AND VEGAETARIAN CUISINE
Creamy Polenta with Wild Mushrooms
Sweet potato tacos
10 Nov 3
PRINCIPLES OF THE BAKESHOP:
Yeast Breads and Quick Breads, Desserts
On Cooking Chapters 30, 31, 32
11 Nov 10
MEAT COOKERY: The meat industry, meat grades, contemporary issues. Proper handling, storage and preparation.
On Cooking Chapter 14
Pico de Gallo
12 Nov 17
FISH AND SHELLFISH: The seafood industry, regulations, and contemporary issues. Proper handling, storage and preparation.
On Cooking Chapter 20
Shrimp and Corn Saute
13 Nov 24
NO CLASS – Thanksgiving
14 Dec 1
EGG COOKERY/ BREAKFAST
On Cooking Chapter 21, 12
15 Dec 8
Final Practical Exam Completed in Home Kitchen
16 Dec 8
Final Written Exam
*Course schedule is subject to change at Professor’s discretion.