Locklin Tech

Course Descriptions

Course Number: HMV0100

Identify career and job opportunities
Demonstrate language arts knowledge and skills
Demonstrate mathematics knowledge and skills
Demonstrate science knowledge and skills
Exhibit the ability to follow state mandated guidelines for food service
Demonstrate and incorporate workplace safety procedures
Demonstrate the importance of health, safety, and environmental management systems in organizations and their importance to organizational performance and regulatory compliance
Demonstrate personal productivity
Explain the importance of employability skills and entrepreneurship skills
Demonstrate leadership and teamwork skills needed to accomplish team goals and objectives
Utilize operational systems
Use and care for commercial tools and equipment
Describe the basic principles of food science
Demonstrate how to read, follow, and prepare recipes

Course Number: HMV0170

Describe the basic principles of nutrition
Identify and explain front-of-the house and back of the house duties
Prepare and present food and beverage items to meet creativity aspects as well as quality standards
Exhibit and utilize safe, secure, and sanitary work procedures
Apply principles of food science in cooking and baking techniques
Apply principles of nutrition in menu planning, cooking, and baking
Perform front-of-the-house duties
Perform back-of-the-house and inventory duties
Research career and advancement opportunities In professional cooking and baking
Follow food identification, selection, purchasing, receiving, storing, and inventory guidelines
Practice advanced cooking and baking techniques
Use oral and written communication skills in creating, expressing and interpreting information and ideas
Apply scientific principles in cooking and baking

Course Number: HMV0171

Demonstrate fruit and vegetable preparation skills
Demonstrate buffet food preparation skills
Demonstrate dairy, egg, and starchy product preparation skills
Demonstrate stock, soup, and sauce preparation skills
Demonstrate meat, poultry, fish, and seafood preparation skills
Demonstrate bakery goods and dessert preparation skills

Course Number: HMV0126

Demonstrate management skills
Describe the importance of professional ethics and legal responsibilities
Comply with laws and regulations specific to the food service and hospitality industry
Develop a business plan
Describe the roles within teams, work units, departments, organizations, organizational systems, and the larger environment
Use information technology tools
Create and prepare menus for various nutritional needs
Utilize cost-control techniques to maximize profitability
Interpret and incorporate guidelines and policies for food service establishments
Compare and analyze the relationship of nutrition to wellness
Develop and prepare menus for customers on special diets
Compare and analyze menus of food establishments
Demonstrate personal money management concepts, procedures, and strategies



	Course Descriptions Course Number: HMV0100 Identify career and job opportunities Demonstrate language arts knowledge and skills Demonstrate mathematics knowledge and skills Demonstrate science knowledge and skills Exhibit the ability to follow state mandated guidelines for food service Demonstrate and incorporate workplace safety procedures Demonstrate the importance of health, safety, and environmental management systems in organizations and their importance to organizational performance and regulatory compliance Demonstrate personal productivity Explain the importance of employability skills and entrepreneurship skills Demonstrate leadership and teamwork skills needed to accomplish team goals and objectives Utilize operational systems Use and care for commercial tools and equipment Describe the basic principles of food science Demonstrate how to read, follow, and prepare recipes Course Number: HMV0170 Describe the basic principles of nutrition Identify and explain front-of-the house and back of the house duties Prepare and present food and beverage items to meet creativity aspects as well as quality standards Exhibit and utilize safe, secure, and sanitary work procedures Apply principles of food science in cooking and baking techniques Apply principles of nutrition in menu planning, cooking, and baking Perform front-of-the-house duties Perform back-of-the-house and inventory duties Research career and advancement opportunities In professional cooking and baking Follow food identification, selection, purchasing, receiving, storing, and inventory guidelines Practice advanced cooking and baking techniques Use oral and written communication skills in creating, expressing and interpreting information and ideas Apply scientific principles in cooking and baking Course Number: HMV0171 Demonstrate fruit and vegetable preparation skills Demonstrate buffet food preparation skills Demonstrate dairy, egg, and starchy product preparation skills Demonstrate stock, soup, and sauce preparation skills Demonstrate meat, poultry, fish, and seafood preparation skills Demonstrate bakery goods and dessert preparation skills Course Number: HMV0126 Demonstrate management skills Describe the importance of professional ethics and legal responsibilities Comply with laws and regulations specific to the food service and hospitality industry Develop a business plan Describe the roles within teams, work units, departments, organizations, organizational systems, and the larger environment Use information technology tools Create and prepare menus for various nutritional needs Utilize cost-control techniques to maximize profitability Interpret and incorporate guidelines and policies for food service establishments Compare and analyze the relationship of nutrition to wellness Develop and prepare menus for customers on special diets Compare and analyze menus of food establishments Demonstrate personal money management concepts, procedures, and strategies