Technology — Food Service 121. Meat Analysis—Definition, derivation, identification of meat and meat products, including poultry and fish. Factors considered in grading; bone and muscle structure; methods of breakdown; use of various cuts; costing; portion control and fabrication. Lectures and demonstrations. Two lectures and one 2-hour laboratory a week. 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. Quantity Food Preparation I—The study and laboratory experience of quantity 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) 306 Technology — Interior Design 239. Advanced Quantity Food Preparation III—Study and laboratory experience in quantity 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 in a furniture store. The training and preparation for this program include: designing fabrics, layout for interiors, color and textile relationships of fabrics, perspective drawing of interiors, business practices and apprenticeship in the area of interior design. Students thus supplement their work in theory with practical experience in a local store in this area. This on-the-job training will be provided only after the student has demonstrated a degree of competency in the field. (Example Only) Family Life Requirements Credits Family Life 120 4 Family Life 121 3 Family Life 235 3 Family Life 286 9 Family Life 321 3 Family Life 325 2 Family Life 340 3 27 Art Department Requirements Credits Art 101 or 180 3 or 5 Art 105 3 Art 110 _ 3 Art 117 3 Art 165 3 Art 210 3 Art 216 3 21-23 Distributive Ed. Requirements Eng. Graphics Requirement Credits Credits Dist. Educ. 114 3 Eng. Graphics 101 3 Dist. Educ. 160 3 Dist. Educ. 120 5 6-11 307