Technology — Food Service Technology — Interior Design will require 15-18 credit hours as follows: (1 quarter) Distributive Education Courses (12 hours). Electives (3-6 hours). Second Level Students completing the second level of training will receive a certificate of proficiency in basic food preparation. This will require 45 credit hours as follows: (3 quarters) Distributive Education Courses (32 hours), Electives (13 hours). Third Level Students completing the third level of training will receive a certificate of completion in restaurant operation and advanced preparation skills. This will require 93 credit hours as follows: (6 quarters) Distributive Education Courses (62 hours), Electives (31 hours). COURSES OF INSTRUCTION 111. Sanitation and Safety—Course will include instruction in the area of bacterial growth in food, food borne disease, bacterial and chemical food poisoning, control of rodents and insects, contaminants, prevention of contamination, sanitary handling of food and utensils, and control of disease through proper storage and handling, cause of and prevention of accidents will also be included. Three lectures. A (3) 121. Meat Analysis—Defination, derivation, identification of meat and meat products, including poultry and fish. Factors considered in grading; bone and muscle structure; methods of break-down; use of various cuts; costing; portion control and fabrication. Lectures and demonstrations. Two lectures and one 2-hour laboratory a week. A W S (4) 125. Dining Room Operation—How to manage and promote a profitable dining room with good housekeeping, fine food and efficient food service. Practice in job procedures and all dining room personnel. Three lectures and two 2-hour laboratories a week. A (5) 131. Quality Food Preparation I—The study and laboratory experience of quality food preparation. Use of standardized recipes, weights and measure, proper use of equipment and care of leftovers. High standards of production are emphasized through lab experience in quantity food production. Three lectures and two 2-hour laboratories a week. W (5) 141. Menu Planning—A study of the basic principles of menu making. A consideration of menu pricing, merchandising and controls. Factors affecting menu planning; type of operation, seasonal, clientele and equipment. Four lectures. S (4) 213. Beverage Service, Operation, and Control—Beverage control purchasing guides, glassware, taxes, licenses, and governmental regulations; the background of the beverage industry. Four lectures. W (4) 219. Food Purchasing—Includes examination of markets, interpretation of government and private firm marketing reports ; identification of food products quality inspection and determination, purchase specifications, drained weight and yield testing, planning and control. Four lectures. W (4) 223. Food Cost Control—Cost control in the food service operation through sound purchasing procedures, controlled food production, inventories, storeroom issues, standardized recipes, effective labor practices and maintenance of records. Four lectures. S (4) 233. Quantity Food Preparation II—An understanding of the principles and methods of food preparation. Emphasis is on high standards of production, use of recipes, quality food products and proper methods of measuring, weighing and equipment use. Three lectures and two 2-hour laboratories a week. S (5) 239. Advanced Quality Food Preparation III—Study and laboratory experience in quality food preparation. Planning use of time, production management, food standards. Laboratory experience in supervision. Three lectures and two 2-hour laboratories a week. A (5) 253. Restaurant Operation—Methods or practices of operating a commercial or industrial food service. Considerations of all aspects of restaurant operation, including the following: supervision, organization, restaurant accounting, schedules, and menu costing. Five lectures. S (5) INTERIOR DESIGN PROGRAM Interior Design is a two-year program of emphasis within the Family Life major. The program is designed to prepare men and women for employment in the major area of home decorating as a furnishing consultant, interior designer, or salesman 334 335