General Information

Professor Information

Instructor Profile Picture


Dalton Draper




Office Hours

By Appointment

Course Description and Purpose

Study of basic and intermediate commercial food production management skills required in menu design and event planning. This knowledge will be applied in the production of appetizers, main course items and desserts.

Course Objectives

At the conclusion of this course, students will be able to:

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

Learning Outcomes

Upon completion of this course students will be able to:

  1. Understand the structure and organization of classic and modern kitchen brigades from a managerial standpoint and be able to identify current examples of structure.
  2. Apply foodservice sanitation and safety principles in a commercial food operation.
  3. Be able to use and care for knives properly and be able to cut foods into a variety of classic shapes. 
  4. Understand the basic principles of various cooking methods and be able to apply them.
  5. Be able to apply proper cooking techniques to a variety of starches, vegetables, and garnishes from scratch.
  6. Be able to prepare and present attractively a variety of complete meat, fish, poultry, and vegetarian dishes post demonstration.
  7. Create a menu from scratch individually or in a group of students to fit an assigned theme.
  8. Cost out a recipe, establish a selling price, and develop a merchandising plan for menu items.
  9. Understand the basic service techniques and structure of a professional dining room. 

Curriculum Learning Outcomes Matrix

As a required course in the Hospitality and Tourism Management undergraduate degree program, this course requires the student to successfully demonstrate mastery of a number of learning outcomes. As the course proceeds during the semester, students will be evaluated on their professionalism, critical thinking, and communication and information literacy. Students will receive assessments that demonstrate their skill levels in each of these areas. The following table summarizes how the curriculum learning outcomes for the program are related to the specific course objectives, and lastly how course objectives will be measured and taught.

Program Learning OutcomesCourse ObjectivesAssessment ActivityLearning Activity
Critical thinking, Oral communication
Identify and utilize proper cooking tools and equipment
Culinary lab production, Assignments, Quizzes & Exams
Lecture, Demonstration, Quizzes, Culinary Lab
Professionalism, Oral communication, Information literacy, Critical thinking, Service quality
Demonstrate and evaluate safe and sanitary food preparation and storage techniques
Culinary lab production, Assignments, Quizzes & Exams
Lecture, Demonstration, Assignments, Quizzes & Exams, Culinary Lab
Critical thinking, Oral communication, Service quality
Apply basic culinary principles to small batch food preparation
Culinary lab production, Quizzes & Assignments, Midterm and Final Practical
Lecture, Demonstration, Assignments, Quizzes & Exams, Culinary Lab
Critical thinking, Oral communication, Service quality
Recognize basic food qualities and standards
Culinary lab production, Quizzes & Assignments, Midterm and Final Practical
Lecture, Demonstration, Assignments, Quizzes & Exams, Culinary Lab
Critical thinking, Use of Information technology, Written communication
Utilize technology to compute recipe yields, conversions and food costs
Culinary lab production, Quizzes and Assignments
Lecture, Demonstration, Quizzes and Assignments
Critical thinking, Oral communication, Use of information technology
Develop and prioritize food preparation tasks to meet production deadlines
Culinary lab production, Midterm and Final Practical
Lecture, Demonstration, Culinary Lab
Critical thinking, Service quality, Oral communication
Demonstrate skills necessary to prepare a simple menu of recipes to standard
Culinary lab production, Midterm and Final Practical
Lecture, Demonstration, Culinary Lab
Oral communication, Professionalism
Work effectively within the team, using good communication
Culinary lab production, Midterm and Final Practical
Culinary lab, Lecture, Demonstration

Important Information


Please review the FIU's Policies and Netiquette 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.

 As a member of the FIU community you are expected to be knowledgeable about the behavioral expectations set forth in the FIU Student Code of Conduct.

Technical Requirements and Skills

One of the greatest barriers to taking an hybrid 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 hybrid 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 Accomodation

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 to 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 Handbook.

Academic Misconduct includes: Cheating – The unauthorized use of books, notes, aids, electronic sources; or assistance from another person with respect to examinations, course assignments, field service reports, class recitations; or the unauthorized possession of examination papers or course materials, whether originally authorized or not. Plagiarism – The use and appropriation of another’s work without any indication of the source and the representation of such work as the student’s own. Any student who fails to give credit for ideas, expressions or materials taken from another source, including internet sources, is responsible for plagiarism.

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.

Course Prerequisites

There are no prerequisites for this course.

Textbook and Course Materials

On Cooking
title : 
On Cooking
authors : 
Sarah R. Labensky, Alan M. Hause, Priscilla Martel
publisher : 
publisher, Jan-2018
publish date : 
isbn 10 : 
isbn 13 : 
notes : 
additional notes : 
Additional Notes

Expectations of This Course

This is an hybrid course, which means most (if not all) of the course work will be conducted online. Expectations for performance in an hybrid course are the same for a traditional course. In fact, hybrid courses require a degree of self-motivation, self-discipline, and technology skills which can make these courses more demanding for some students.

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 on weekdays or 48 hours on weekends and holidays. Messages should be worded in a professional and formal manner.


Supplemental videos of technical demonstrations will be utilized to reinforce instruction. Through these videos, the techniques and concepts discussed in the text and supplemental PowerPoint files will be demonstrated by the Professor or alternate sources and will be accessed via the internet or Canvas.


Each week, a short quiz will be taken that is based on the current module’s material and test the students’ mastery of the information. All quizzes will be internet based. Each student will be given 2 attempts for the quiz and the highest grade will be accepted.

In order to mitigate any issues with your computer and online assessments, it is very important that you take the "Practice Quiz" from each computer you will be using to take your graded quizzes and exams. 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 Online Support Services.

Culinary Uniform

 In order to ensure proper safety during the laboratory exercises and to conform to proper dress code and insurance regulations, all students must wear the following complete uniform to participate in the laboratory exercises.

Dress code:

  1. Official FIU Cap
  2. White double breasted Chef Jacket 
  3. Full length apron
  4. Black or checkered Chef pants
  5. Closed top black non slip shoes with oil resistant soles (Most Important)
  6. Black socks
  7. White neckerchief

Statement about Lab Participation/Grooming 

  • Students must wear a complete, and clean chef uniform in compliance with health regulations. Incomplete uniforms will result in loss of participation points. Students not in compliance will not be permitted in the laboratory without exception.
  • Hair must be restrained under the hat at all times.
  • Fingernails should be neatly manicured and without nail polish
  • Jewelry is not permitted for safety and sanitary reasons except for wedding rings.
  • All students are required to assist with sanitation duties and re-organization of the laboratory.
  • Failure to follow policies can result in expulsion from class at the discretion of your instructor and will impact your grade.
  • Use of cellular phones is not permitted in laboratory classrooms for safety reasons.
  • Gentlemen must be clean-shaven, unless wearing a mustache. Beards must be covered with a net.
  • Avoid excessive perfume or cologne and shower or bathe prior to class.
  • On time for roll call groomed and ready to participate with assignments completed.

Cooking Video : Provided we are not meeting in person this semester

In the event of quarantine or TUC FIU not opening in person this semester, which hopefully will not happen,  each student will create a short, 8-10 minute video demonstrating cooking techniques that were gleaned from the coursework. This video will replace the practical examination and will utilize the same rubric. The video should show the student cooking the items indicated below. The recipes that need to be completed in this video are glazed pearl onions pages 620, country braised chicken on page 436 and classic rice pilaf on page 644. In the event of quarantine, I will post the recipes and ingredient list for these dishes to be created.

In this video, you should cover:

  • What mis en place needs to be completed prior to cooking
  • What other materials are needed to complete the recipe
  • What techniques are needed to make the recipes (if a recipe is being made)
  • What special considerations would be needed if the recipe was multiplied to serve 100 guests

Videos will be uploaded to Canvas. Instructions for uploading and sharing the videos will be available in the course.

Class Policies

Class Participation/Attendance
Students are expected to have each class assignment completed prior to class. Attendance is required as well as being present in complete uniform for roll call as well as the duration of the class. Any absence must conform to university policy and permission requested two weeks in advance. Lateness will impact your performance grade so plan to arrive fifteen minutes early so you are ready when class begins. There is a maximum of 3 points per day for 14 Weeks for a total of 42 points. You will receive 1 point for punctuality, 1 point for entering the kitchen, and 1 point for attempting the dish that was demonstrated. 

Whenever possible, please give me advance notice. When you return, see me either before class or after to present the documentation for the absence. 3 or more unexcused absences will result in a fail grade in this class. 

Entering Late: Class will start promptly at the scheduled time. You will not be allowed in late unless you have made previous arrangements with the Instructor. This applies to both the lecture and the lab.

Make-Up Examinations/Assignments Policies
All Examinations will be given as scheduled. Make-up exams are given only in the case of documented absence in accordance with university policy. Assignments are to be submitted when they are due, late assignments will receive no credit.  All issues with exams or assignments must be handled during the exam time. If there is an issue please tell me immediately.  If you leave the exam room it will be assumed that your submission was successful and no issues occurred. 

Canvas Weekly Quizzes starting week 2

Each week students will have a homework quiz found on Canvas. This quiz must be completed BEFORE class  each week. There is no time limit, and is an open book, open google, open QQ, open wechat, open friends and family quiz. The Quizzes will be available each week after class and each student will have 7 days to complete the assignment. Due to this amount of time, no make ups will be allowed for the weekly quizzes. ( ie. Once the quiz closes student will not be able to attempt the quiz.)


Course Requirements
Weekly Homework Quiz20%
Midterm Exam20%
Final Exam25%
Practical Cooling Exam15%

Grading Schema

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

Course Calendar

Modules Weekly Schedule

Mar 08 |100 pts