4/30/2024 8:14:30 AM	DIET 55 Course Outline as of Summer 2005	Changed Course
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, receiving procedures, food production, inventories, storeroom issues and standardized recipes. Effective management of time and equipment and the responsibilities of the production supervisor are stressed. Students in the certificate program should concurrently enroll in DIET 55L.

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

Control of food purchasing, receiving procedures, food production, inventories, storeroom issues, and standardized recipes. Effective management and responsibilities of production supervisor.

(Grade Only)
Prerequisites:
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:

Upon successful completion of this course, students will be able to:

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

   and levels of responsibility.

2.  Compose a job description for the food service supervisor position

   and each food service position. (Identify qualifications,

   responsibilities, scope and analysis of job functions.)

3.  Assess the advantages of different food production and service

   systems for a variety of settings and institutions.

4.  Describe and compare product standards for commonly used foodstuffs

   and select the appropriate quality of ingredients for a variety of

   meal items.

5.  Convert any recipe into a standardized form with adjustments for

   different yields.

6.  Compose a food order from any menu using standardized recipes.

7.  Compose a list of minimal equipment in a commercial kitchen and

   explain both the operation and the cleaning of each.

8.  Determine methods for ensuring delivery of wholesome food at the

   appropriate service temperature.

9.  Develop a cycle menu.

10. Choose nutritionally appropriate food substitutes in a menu.

Topics and Scope

Topics will include but not be limited to:

1.  Basic comprehension of production systems and component parts.

     a.  Types of food production systems and organizational structure.

     b.  Components.

           1.  Work organization and tasks.

           2.  Implementing the menu.

           3.  Service of food.

           4.  Emergency planning.

           5.  Evaluation of products.

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

     a.  Product standards for quality food products.

     b.  Standardized recipes; scaling recipes.

     c.  Systems for monitoring and controlling kitchen inventory.

     d.  Food ordering; equivalencies.

     e.  Recommended food production procedures.

     f.  Basic equipment operation and cleaning.

     g.  Safety and sanitation aspects of quantity food preparation;

         holding and serving food.

3.  Computer programs useful in managing quantity food service.

4.  Special events.

Assignments:

1.  Prepare an organization chart and a one-day work schedule for

   food service department.

2.  Calculate raw food costs for a variety of items.

3.  Prepare a 10-day cycle menu, including portion sizes.

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

   leftover food.

5.  Write a food order using standardized recipes.

6.  Midterms and 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%
Written homework, Policy and procedures.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 10 - 25%
Homework problems, Calculating food costs; calculating food orders.
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 50 - 70%
Multiple choice, Completion, Short answer.
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 5 - 10%
Attendance and participation.

Representative Textbooks and Materials:

Managing Food Service Operations. Grossbauer, Sue. 4th edition: 2002.

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