SRJC Course Outlines

12/1/2020 4:52:53 PMADLTED 780 Course Outline as of Fall 2017

New Course (First Version)
CATALOG INFORMATION

Discipline and Nbr:  ADLTED 780Title:  INTRO RESTAURANT SERV  
Full Title:  Introduction to Restaurant Services
Last Reviewed:4/24/2017

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum0Lecture Scheduled06 max.Lecture Scheduled0
Minimum0Lab Scheduled3.004 min.Lab Scheduled18.00
 Contact DHR0 Contact DHR0
 Contact Total3.00 Contact Total18.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  0.00Total Student Learning Hours: 18.00 

Title 5 Category:  Non-Credit
Grading:  Non-Credit Course
Repeatability:  27 - Exempt From Repeat Provisions
Also Listed As: 
Formerly: 

Catalog Description:
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Introduction to the fundamentals of the culinary arts, including history, terminology, and employment opportunities, job descriptions and requirements for particular jobs. Course provides an overview of the food service industry from fast food to haute cuisine, including institutional feeding programs.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Introduction to the fundamentals of the culinary arts, including history, terminology, and employment opportunities, job descriptions and requirements for particular jobs. Course provides an overview of the food service industry from fast food to haute cuisine, including institutional feeding programs.
(Non-Credit Course)

Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:27 - Exempt From Repeat Provisions

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:Effective:Inactive:
 Area:
 
CSU GE:Transfer Area Effective:Inactive:
 
IGETC:Transfer Area Effective:Inactive:
 
CSU Transfer:Effective:Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Certificate Applicable Course



COURSE CONTENT

Student Learning Outcomes:
Upon completion of the course, students will be able to:
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1.  Describe employment possibilities within the food service industry, as well as the knowledge
    and skills required for particular types of food service jobs.
2.  Discuss the evolution of the culinary arts, the history and evolution of restaurants, and the
    importance of food in a cultural context.

Objectives: Untitled document
Upon completion of the course, students will be able to:
1. List employment opportunities and criteria used in making decisions when seeking
    employment in particular segment of the food services industry
2. Demonstrate a knowledge of the attitudes and work habits necessary for success in various
    segments of the food industry
3. Discuss the role food plays in various societies and their cultures
4. Define commonly used culinary terms
5. Identify customer service standards

Topics and Scope
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I. The Evolution of the Culinary Arts
    A. Key historical events and figures
    B. History and evolution of restaurants
II. Cultures and Cuisines
    A. Role of food in societies and cultures
    B. Regional cuisines
    C. The role of sustainability in the food service industry
III. Culinary Terminology
    A. Commonly used terms and their definitions
    B. Using key culinary terms
IV. Professionalism in the Workplace
    A. Attributes and behavior
    B. Sexual harassment and discrimination
    C. Team work
V. Customer Service Standards
    A. Expectations
    B. Importance of delivering quality service
VI. Employment Opportunities Within the Food Service Industry
    A. Types of jobs
    B. Training requirements
    C. Preparing to apply for specific kinds of jobs.

Assignments:
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1. Quizzes on terminology (3 - 5)
2. Oral presentation about a favorite recipe, its history and cultural context
3. Group presentation about a specific type of job within the industry
4. Role-playing exercises for customer service and job interviewing

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
0 - 0%
None
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
20 - 30%
Group discussion and problem-solving activities
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
0 - 0%
None
Exams: All forms of formal testing, other than skill performance exams.Exams
30 - 40%
Terminology quizzes
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
30 - 40%
Attendance and participation; group presentation; individual presentation


Representative Textbooks and Materials:
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Let the Meatballs Rest. Montanari, Massimo. Columbia University Press. 2012 (classic)
Instructor prepared materials

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