| 5/3/2024 2:59:15 AM |
| New Course (First Version) |
| CATALOG INFORMATION
|
| Discipline and Nbr:
DIET 55L | Title:
FOOD PROD/CLIN EXP |
|
| Full Title:
Food Production Clinical Experience |
| Last Reviewed:12/9/2013 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 3.00 | Lecture Scheduled | 1.00 | 17.5 max. | Lecture Scheduled | 17.50 |
| Minimum | 3.00 | Lab Scheduled | 4.00 | 17.5 min. | Lab Scheduled | 70.00 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 5.00 | | Contact Total | 87.50 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 35.00 | Total Student Learning Hours: 122.50 | |
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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Foundation of knowledge and skills to recognize and evaluate different food service systems. Provides practical experience to add to didactic experience.
Prerequisites/Corequisites:
Concurrent enrollment in Dietetic Technology 55.
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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Foundation of knowledge & skills to recognize & evaluate different food service systems. Provides practical experience to add to didactic experience.
(Grade Only)
Prerequisites:Concurrent enrollment in Dietetic Technology 55.
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: | | |
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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:
Certificate Applicable Course
COURSE CONTENT
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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The students will:
1. Observe and chart flow of food from receiving to service, including
location of storage.
2. Use standardized recipe.
3. Keep records necessary for food production.
4. Prepare waste studies for selected fresh produce and compare with
costs of convenience food including labor costs.
5. Calculate total and per portion costs for standardized recipes.
6. Plan procedure for handling leftover foods.
7. Use different work stations and equipment in a commercial kitchen.
8. Describe attractive presentation of foods, including garnishes.
Topics and Scope
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1. Food service systems and their development.
2. Meal planning and good standards.
3. Food selections and storage.
4. Quantity food production - standardized recipes.
5. Delivery and service of goods.
6. Floor planning and layout.
7. Equipment for kitches and servicing rooms.
8. Left-over food.
9. Emergency food preparation.
10. Portion control and cost control.
Assignments:
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1. Observe a food service worker.
2. Use a daily work sheet.
3. Prepare an inservice program.
4. Teach at least 4 food service workers and test their knowledge
of topic covered.
5. Prepare one item using the production sheet.
6. Prepare protocol for:
A. using leftovers.
B. emergency food preparations.
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 | |
| This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments and skill demonstrations are more appropriate for this course. |
|
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
30 - 60% |
| Field work | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
20 - 40% |
| Field work, Performance exams | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
0 - 0% |
| None | |
| Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category
10 - 30% |
| ACTUAL ON-SITE TESTS | |
Representative Textbooks and Materials:
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