5/3/2024 6:01:54 AM	DIET 55 Course Outline as of Fall 1981	New Course (First Version)
CATALOG INFORMATION
Discipline and Nbr:  DIET 55	Title:  FOOD PRODUCTION MGT
Full Title:  Food Production Management
Last Reviewed:12/12/2023

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	2.00	Lecture Scheduled	2.00		17.5 max.	Lecture Scheduled	35.00
Minimum	2.00	Lab Scheduled	0		17.5 min.	Lab Scheduled	0
		Contact DHR	0			Contact DHR	0
		Contact Total	2.00			Contact Total	35.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  70.00

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:

The control of food purchasing, labor costs, food control and the importance of sound purchasing methods, receiving procedures, controlled food production, inventories, store room issues and standardized recipes. Effective management of time and equipment and the responsibilites of the production supervisor are stressed.

Prerequisites/Corequisites:
Acceptance to Dietetic Assistant program; completion of Dietetic Technology 50; concurrent enrollment in Dietetic Technology 55L.

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

Food purchasing & methods, food control, receiving procedures, controlled food production, standardized recipes, inventories, store-room issues, & labor costs. Effective management & responsibilities of production supervisor.

(Grade Only)
Prerequisites:Acceptance to Dietetic Assistant program; completion of Dietetic Technology 50; concurrent enrollment in Dietetic Technology 55L.
Recommended:
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:
CSU GE:	Transfer Area			Effective:	Inactive:
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:	Transferable	Effective:	Fall 1981	Inactive:
UC Transfer:		Effective:		Inactive:
C-ID:

Certificate/Major Applicable: Certificate Applicable Course

COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:

The students will:

1.  Design or revise an organization chart showing lines of authority

   and levels of responsibility.

2.  Construct employee schedules, including vacation and relief.

3.  Write a job description for the food service supervisor position

   and each staff position within a given facility. (Identify

   qualifications, responsibilities, scope and analysis of job

   functions.

4.  Describe product standards for commonly used foodstuffs.

5.  Write standardized recipes.

6.  Describe minimal equipment in a commercial kitchen and explain both

   the operation and the cleaning of each.

7.  Describe methods for ensuring delivery of wholesome food at the

   appropriate service temperature.

8.  Draft a cycle menu.

9.  Describe and draft a food plan for emergencies.

Topics and Scope

1.  Review of basic criteria and standards for quality food production.

     A. Product standards for quality food products.

     B. Standardized recipes.

     C. Recommended food production procedures.

     D. Basic equipment operation and cleaning.

     E. Safety aspects of the production kitchen.

     F. Sanitation aspects, holding and serving food.

2.  Basic comprehension of production systems and component parts.

     A. Types of food production systems.

     B. Components.

          1. work organization.

          2. implementing the menu.

          3. service of food.

          4. emergency planning.

          5. evaluation of products.

Assignments:

1.  Prepare an organization chart.

2.  Prepare work schedule for a 100 bed SNF.

3.  Calculate raw food costs for at least 6 items.

4.  Prepare a 10 day cycle menu, including portional.

5.  Prepare a written policy and procedure for storage and use of

   leftover food.

6.  Prepare and deliver an inservice training for food service workers.

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 30 - 40%
Written homework, Term papers
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 30 - 60%
Homework problems, Quizzes, Exams
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 10 - 20%
Class performances
Exams: All forms of formal testing, other than skill performance exams.		Exams 10 - 20%
Multiple choice, Completion
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 0 - 0%
None

Representative Textbooks and Materials:

FOOD SERVICE MANUAL FOR HEALTH CARE INSTITUTIONS.

Print PDF