| 4/25/2024 8:33:49 PM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
DIET 55L | Title:
FOOD PROD/CLINICAL EXP |
|
| Full Title:
Food Production Clinical Experience |
| Last Reviewed:12/9/2013 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 2.00 | Lecture Scheduled | 1.00 | 17.5 max. | Lecture Scheduled | 17.50 |
| Minimum | 2.00 | Lab Scheduled | 3.00 | 17.5 min. | Lab Scheduled | 52.50 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 4.00 | | Contact Total | 70.00 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 35.00 | Total Student Learning Hours: 105.00 | |
Title 5 Category:
AA Degree Applicable
Grading:
Grade Only
Repeatability:
00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:
Formerly:
Catalog Description:
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Course covers knowledge and skills needed to evaluate and work effectively in different quantity food production and food service systems. Practical field experience in quantity food service is provided.
Prerequisites/Corequisites:
Recommended Preparation:
Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Schedule of Classes Information
Description:
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Course covers knowledge and skills needed to evaluate and work effectively in different quantity food production and food service systems. Practical field experience in quantity food service is provided.
(Grade Only)
Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Transfer Credit:CSU;
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
| Associate Degree: | Effective: | | Inactive: | |
| Area: | | |
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| CSU GE: | Transfer Area | | Effective: | Inactive: |
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| IGETC: | Transfer Area | | Effective: | Inactive: |
| |
| CSU Transfer: | Transferable | Effective: | Fall 1981 | Inactive: | Fall 2020 |
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| UC Transfer: | | Effective: | | Inactive: | |
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| C-ID: |
Certificate/Major Applicable:
Both Certificate and Major Applicable
COURSE CONTENT
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Upon completion of this course the student will be able to:
1. Develop a menu using standardized recipes for quantity food production.
2. Calculate total and per portion costs for standardized recipes.
3. Set up and maintain records necessary for quantity food production.
4. Construct waste studies for selected fresh produce and compare with
costs of convenience food including labor costs.
5. Use different equipment in a commercial kitchen.
6. Design and arrange attractive presentation of foods, including garnish.
7. Organize, set up and serve a meal in an institutional setting.
8. Design a safe and efficient flow of a meal from receiving food to meal
service, including location of storage, food preparation, waste disposal,
and ware washing for a quantity meal service operation.
9. Plan procedure for handling leftover foods.
10. Plan menu for emergency or crisis situation.
Topics and Scope
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Topics will include but not be limited to:
1. Food service systems and their development, including career
opportunities in Dietetic Technology.
a. long-term care
b. acute care
c. adult day care
d. school food systems
e. elderly feeding programs
2. Menu planning and food standards.
a. variety
b. nutrient appropriate substitutions
c. vegetarian diets
d. finger foods
e. textural modifications
3. Quantity food production - standardized recipes.
4. Portion control and cost control.
5. Food selections and storage.
6. Delivery and service of goods.
7. Floor planning and layout of food service receiving, storage and
production areas.
8. Equipment for kitchens and servicing rooms.
9. Table settings and service.
10. Left-over food.
11. Emergency food preparation.
Assignments:
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1. Observe, evaluate and report on ten to fifteen food service operations.
2. Use a daily work sheet.
3. Prepare and present an in-service program.
4. Prepare one or more items using the production sheet.
5. Prepare protocol for emergency food preparations.
6. Quality assessment of a meal.
7. Complete 10-20 hours of supervised field experience and submit report.
8. Final Exam.
Methods of Evaluation/Basis of Grade.
| Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing. | Writing
20 - 40% |
| Field experience and field trip reports | |
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
20 - 30% |
| Homework problems | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
20 - 40% |
| In-service presentation and field experience work | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
5 - 20% |
| Multiple choice, short answer | |
| Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category
10 - 20% |
| Attendance and participation | |
Representative Textbooks and Materials:
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Instructor prepared material.
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