General Information The template

Professor Information

Instructor Profile Picture


John Noble Masi, MBA , PhD candidate 2025


HM 341




Office Hours

By Appointment or 1 hour before class

Turn Around Time

Within 24 hours weekdays

Additional Notes

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. 

Course Objectives

Upon completing this course, Students will be able to:

  • Identify and utilize proper cooking tools and equipment
  • Demonstrate and evaluate safe and sanitary food preparation and storage techniques
  • Apply basic culinary principles to small batch food preparation
  • Recognize basic food qualities and standards
  • Utilize technology to compute recipe yields, conversions and food costs
  • Develop and prioritize food preparation tasks to meet production deadlines 
  • Demonstrate skills necessary to prepare a simple menu of recipes to standard
  • Work effectively within the team, using good communication, integrity, and professionalism

Important Information


Please review the FIU's Policies webpage. The policies webpage contains essential information regarding guidelines relevant to all courses at FIU, as well as additional information about acceptable netiquette for online courses. For additional information, please visit FIU's Policy and Procedure Library.

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.

Privacy Policy Statements for Partners and Vendors

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:


  • The unauthorized use of any materials, information, study aids or assistance from another person on any academic assignment or exercise, unless explicitly authorized by the course Instructor; 
  • Assisting another student in the unauthorized use of any materials, information, study aids, unless explicitly authorized by the Instructor; and 
  • Having a substitute complete any academic assignment or completing an academic assignment for someone else, either paid or unpaid; and


  • The deliberate use and appropriation of another are work without any indication of the source and the representation of such work as the Student's own.
  • Assisting another student in the deliberate use and appropriation of another’s work without any indication of the source and the representation of such work as the student’s own. 

Learn more about the academic integrity policies and procedures as well as student resources that can help you prepare for a successful semester.

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.

Inclusivity Statement

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.

Copyright Statement

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

  • vii. Unauthorized distribution or downloading of copyrighted materials, including but not limited to, unauthorized peer-to-peer file sharing. This is a violation whether the user is using their own personal computer or the University’s information technology system for unauthorized distributions.

Copyright Statement: The materials and content in this online course are provided solely for student use during the course. Course materials may not be shared outside of the course or with any third party without the explicit permission of the instructor or content publisher. Visit FIU Library’s Copyright Lib Guide to learn more about copyright law and restrictions.

Additional Resources:

Textbook and Course Materials

Myculinarylab and Pearson Kitchen Manager Access Card for on Cooking
title : 
Myculinarylab and Pearson Kitchen Manager Access Card for on Cooking
authors : 
Sarah Labensky, Priscilla Martel, Alan Hause
publisher : 
Pearson, Jul-2018
publish date : 
isbn 10 : 
isbn 13 : 
notes : 
additional notes : 
Additional Notes
Reach every student by pairing this text with MyLab Culinary MyLab(TM) is the teaching and learning platform that empowers you to reach every student. By combining trusted author content with digital tools and a flexible platform, MyLab personalizes the learning experience and improves results for each student. MyLab Culinary uses engaging, multimedia resources to demonstrate the essential skills, techniques, and recipes that culinary students and chefs need to succeed in any kitchen. Learn more about MyLab Culinary.

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:

  • review the getting started page located in the course modules;
  • review and follow the course calendar and weekly outlines;
  • respond to emails within 2 days; 
  • submitassignments by the corresponding deadline
    • Come to class on time and in complete uniform.
    • Be attentive and engaged in class.
    • Work safely during lab time to ensure their own and classmate's health.
    • Refrain from using laptops, cell phones and other electronic devices during class, except for when instructed to by the professor for taking notes and following the lecture.
    • Spend an adequate amount of time on the homework assignments, and to complete and submit assignments as required in a timely and professional manner.
    • Actively engage and participate in classroom discussions and culinary labs.
    • Seek help when appropriate.
  • The instructor will:

    • Start and end class on time.
    • Attempt to reply to e-mails within 24 hours on weekdays and 48 hours on weekends and holidays.
    • Assign homework that adequately covers the material and meets the learning objectives of the course while adhering to the time expectations for a 16-week course.
    • Assess students in a manner that accurately reflect the material covered in class and assigned in homework.
  • grade assignments within 7 days of the assignment deadline.

Course Detail

Course Communication

Communication in this course will take place via the Canvas Inbox. Check out the Canvas Conversations Tutorial or Canvas Guide to learn how to communicate with your instructor and peers using Announcements, Discussions, and the Inbox. I will respond to all correspondences within 24 hours.


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.

  • The only online assessment outside of your Pearson My Culinary Lab work is your written Final Exam
  • The Final Exam will be open at 8am on Thursday April 28th and will close at 8:45am
  • You will have 30 minutes to complete the assessment
  • You will see your results immediately
  • There are TF, Multiple choice, and fill in the blank questions on the exam. While the TF and Multiple choice answers are automatically graded, I will need to audit the "fill in the blank" answers which may be marked incorrectly.  Please allow me the time to audit all exams by end of day before sending any email questioning your results. I will send an email once my audit of your exams are complete. Please feel free to ask any questions at that time.

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.


  • All assignments are available in the My Lab and Mastering tab here in Canvas before class start and are all due by April 25th at 11:59pm.
  • While there are hundreds of review exercises, tests, quizzes, etc on the site, you are only required to complete the assignments that are "assigned". There are less than 40 total "assigned".
  • Please pace yourself when completing these assignments, as there are no extensions given to the above due date.
  • Warm up tests and Review exercises may both be taken multiple times until a perfect score is achieved. 
  • Tests may only be taken once.


[Insert notes about grading here]

Course Requirements
Number of Items
Points for Each
Total Points Available
Written Online Final Exam1303015%
Practical Exams-Midterm and Final
Attendance/Discussion/Participation/    Lab Production
Pearson My Culinary Lab Assignments


Grading Schema

Name From To
< 95%
< 90%
< 87%
< 83%
< 80%
< 77%
< 70%
< 60%

Course Calendar


Weekly Schedule


FSS 3230C  Outline Lecture/ Lab

Assignment Due

Lab Production

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

Read Syllabus

On Cooking Chapters 1, 5


2 Sept 1

KNIFE SKILLS: Use and care of knives Basic knife cuts 

On Cooking Chapters 11, 9


French Fries

Grilled Cheese

3 Sept 8

SOUPS INTRO TO STOCKS:  Intro to stocks.  Stock making principles. Chicken stock 


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


On Cooking Chapter 10, 7

Braised Chicken Breast Chardonnay

Rice Pilaf

Vegetable of your choice

Coffee Cake

5 Sept 22


On Cooking Chapter 22, 25

Grilled/Steamed Veg 

Warm Potato Salad

Nicoise Salad

Cole slaw

6 Sept 29

POULTRY: Proper handling, storage and preparation

On Cooking Chapter 18




7 Oct 6


On Cooking Chapter 23

Pasta Carbonara



8 Oct 20

MENUS AND RECIPES: Standardized Recipes. Yields and Conversions. Cost controls: Food Cost Management. 

On Cooking Chapter 4

Midterm Practical

9 Oct 27


Creamy Polenta with Wild Mushrooms

Ginger Dal

Sweet potato tacos

10 Nov 3


Yeast Breads and Quick Breads, Desserts

On Cooking Chapters 30, 31, 32


Chocolate Mousse

Flatbread Pizza

Strawberry Shortcake

11 Nov 10

MEAT COOKERY: The meat industry, meat grades, contemporary issues.  Proper handling, storage and preparation.

On Cooking Chapter 14

Beef Fajitas

Pico de Gallo

Coconut Flan

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

Fish Preparations

Bread Pudding

13 Nov 24

NO CLASS – Thanksgiving

14 Dec 1


On Cooking Chapter 21, 12

Eggs Benedict



15 Dec 8

Final Practical Exam Completed in Home Kitchen


Final Practical

16  Dec 8

Final Written Exam


No lab

*Course schedule is subject to change at Professor’s discretion.