SRJC Course Outlines

7/14/2024 5:59:37 AMDIET 55L Course Outline as of Fall 2020

Inactive Course

Discipline and Nbr:  DIET 55LTitle:  FOOD PROD/CLINICAL EXP  
Full Title:  Food Production Clinical Experience
Last Reviewed:12/9/2013

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum2.00Lecture Scheduled1.0017.5 max.Lecture Scheduled17.50
Minimum2.00Lab Scheduled3.0017.5 min.Lab Scheduled52.50
 Contact DHR0 Contact DHR0
 Contact Total4.00 Contact Total70.00
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  35.00Total 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: 

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.

Completion of CSKLS 371 or higher (MATH) or qualifying placement

Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
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:Completion of CSKLS 371 or higher (MATH) or qualifying placement
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP


Associate Degree:Effective:Inactive:
CSU GE:Transfer Area Effective:Inactive:
IGETC:Transfer Area Effective:Inactive:
CSU Transfer:Effective:Inactive:
UC Transfer:Effective:Inactive:

Certificate/Major Applicable: Both Certificate and Major Applicable


Student Learning Outcomes:
At the conclusion of this course, the student should be able to:
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1.    Describe and practice the qualities required to work successfully in a safe and efficient food service operation.
2.    Design meal service, including for an emergency or crisis.

Objectives: Untitled document
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 a variety of equipment in a commercial kitchen.
6.   Design and arrange attractive presentation of foods, including garnish.
7.   Organize, set up and serve a meal.
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.   Write a  procedure for handling leftover foods.
10. Prepare and deliver an In-service training preparation, including documentation.
11. Plan menu for emergency or crisis situation.
12. Plan procedures to reduce food service waste and protect the environment.

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 nutrition 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
       a. standardized recipes
       b. recipe yield, scaling and costing
       c. production sheets, tally sheet
       d. safety and sanitation; ware washing
       e. cooling logs
        f. meal presentation, garnishes
4.   Portion control and cost control
5.   Food selection, ordering, receiving, and storage
        a. product standards for quality food products
        b. scratch vs. convenience
        c. vendor selection
        d. sustainability concerns for foodservice purchasing
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. Appropriate handling and use of left-over food
11. Emergency and crisis food planning and preparation
12. Waste reduction and environmental protection

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1.  Observe, evaluate and report on eight to ten commercial food service operations.
2.  Prepare and present an In-service program.
3.  Prepare one or more food items using the production sheet.
4.  Prepare protocol for emergency food preparations.
5.  Quality assessment of a meal.
6.  Complete field experience and submit report.
7.  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
10 - 20%
Emergency preparedness protocol
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
20 - 30%
Meal quality assessment report
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. Food preparation for quantity food service.
Exams: All forms of formal testing, other than skill performance exams.Exams
5 - 20%
Final Exam
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
20 - 40%
Field experience and field trip reports.

Representative Textbooks and Materials:
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Instructor prepared material.
Managing Food Service and Food Safety; Allen, Susan Davis, MS, RD; Association of Nutrition and Foodservice Professionals, 2012 ed.

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