Office Hours:

Course Description:

Prerequisites:

Required Text:

Course Objectives

Terminal Performance Objective: Given a commercial food production facility, the student will be able to manage all aspects of that facility.

More specifically, the student will be able to:

1. Apply the principles of quantity food production to include purchasing, preparing, holding and serving food.
   
2. Utilize effective cost control procedures
   
3. Demonstrate appropriate supervisory practices when functioning as a manager
   
4. Apply the principles of service management to include dining room setup and proper service techniques.
   
5. Demonstrate the proper operation and cleaning for all equipment in the commercial kitchen.
   
6. Describe and demonstrate proper commercial sanitation procedures.
   
7. Describe the process to standardize a recipe.
   
8. Demonstrate proper table settings with basic covers, appointments, etc.
   

Method of Instruction

1. Class discussion
   
2. Guest speakers (if possible)
   
3. Instructor presentations
   
4. Student Presentations
   
5. Hands-on food production in the Commercial Kitchen
   
6. Semester Project

Course Requirements

1. The student will read all chapters assigned in the textbook and outside readings according to the course outline and/or instructions given in class. See the Class Calendar for a listing of class dates and reading assignments.
   
   
2. Students are expected to attend all classes except in very extenuating circumstances as defined under Attendance Policy below. Students are also expected to actively participate in class as described in Class Participation below.
   
   
3. Each student must be CPR certified and present the original certificate of completion to the instructor no later than April 3, 2000. Students must arrange for and attend the certification training on their own time. The Nursing Department on the first floor of the Academic Complex provides this training. Contact Angie Drexler in room AC-119 to schedule the training (Telephone: 745-3762). The training and certification will cost $30.00. Students who wish to complete the training off-campus may do so -- it is not necessary to use Western's program. The Red Cross in Bowling Green and other cities also provides the training. Their cost is approximately $20.00. Any student who has completed the certification within the last two years will only need to present the original certificate to the instructor.
   
   
4. All students are required to complete a semester project for the course. The project entails writing a menu, finding recipes, extending the recipes, developing a purchase order, etc. The menu, extended recipes and purchase order are due no later than Feb 8, 2000. The entire semester project will be due on April 6, 2000. See the attached project guidelines for more definitive information.
   
   
5. All course requirements must be completed -- they are not optional. Students who do not complete all requirements will not receive a grade until all work is satisfactorily completed.
   
   

Class Participation and Professionalism

1. This course requires that you participate in class discussions. This means that you contribute to class discussions by relating your experiences, asking questions, making comments appropriate to the topics being discussed. Students will be assigned readings in the textbook as well as case studies which will be discussed during a given class period. In order for the discussions to be meaningful, each student must come to class fully prepared to discuss the assigned reading and to make meaningful comments. Since participation plays a role in your final grade, it is essential that you have not only read the assignment, but have drawn your own conclusions from the reading(s). You will present those conclusions during class discussions.
   
   
2. Please note that merely showing up for class is not sufficient for this class. Unless you make a conscientious effort to attend every class and actively participate in discussions, you will receive few, if any, class participation points.
   
   
3. All students are expected to conduct themselves in a professional manner. Unprofessional behavior such as, but not limited to, repeated disruption of class (including habitually walking in after class has started), sleeping in class, frequent side conversations with other students, reading newspapers or other course materials and/or rudeness toward ANY person will be considered a serious violation of this standard and will lower your grade accordingly.

4. The class participation/professionalism grade starts at 70% and will be raised or lowered depending on your performance in class. Please be aware that "just showing up" for class will have no impact on this aspect of your grade.

Attendance Policy

1. Attendance in all classes is required. There are no exceptions to this policy except in very extenuating circumstances (sickness of such severity that it prevents the student from attending classes, serious illness or death in the family). Please note: Merely having an appointment scheduled during class time is not considered an excused absence. Athletes and students who accompany athletic teams (for official purposes) will also be excused for documented games/matches/tournaments etc. which are scheduled out of Bowling Green. It is incumbent on the student to provide acceptable documentation to substantiate all excusable absences or the absence will be considered unexcused. Acceptable documentation for excused absences must be provided no later than one week following the student's return to school. Documentation submitted after this time will not be considered. It is incumbent on the student to provide the documentation; the instructor will not ask for it.

2. Roll will be called in the very beginning of each class. If you arrive after roll has been called, it is incumbent on you, the student, to indicate at the end of class that you were late but present for class. Do not assume that the instructor saw you come in and marked you present. Statements such as "I was late for class last Tuesday but forgot to tell you" will not change the absence. Attendance will impact on your final grade as follows:

   Number of Unexcused Absences	Number of Points Added/Deducted
   0	+3
   1	+2
   2	+1
   3	0
   4 - 9	- 2 for each absence
   10 or more	Automatic Failure
3. Attendance for the record will begin on January 13, 2000. See Class Calendar for a listing of class dates and assignments.

Exams

1. There will be three exams covering lectures and assigned materials. The exams will not be comprehensive and will only cover the material covered since the last exam and/or as indicated by the instructor in class.
   
   
2. Exams in this course typically include multiple choice, true/false, and/or short answer. Therefore, students must provide a Scantron (either green or brown) for all exams.

3. Students must be present for all quizzes/exams. Students who miss quizzes/exams for reasons other that those excused (see attendance above) will automatically lose 10 points from the makeup quiz/exam score. Makeup quizzes/exams will be administered at the end of the semester on the Wednesday during finals week.
   
   
4. Tentative Quiz/Exam dates are as follows:*
   • Exam 1 -- Feb. 10, 2000
   • Exam 2 -- Mar. 23, 2000
   • Exam 3 -- Friday, May 5, 2000 @ 10:30 a.m.
     *Quiz/Exam dates are subject to, and probably will, change.

Evaluation and Determining Course Grade

• Exams -- 45% (15% each)
  
• Semester Project -- 20%
  
• Laboratory -- 30%
  
• Class Participation and Professionalism -- 5%
  

The grade for this course will not be determined by effort i.e. how hard you had to work on the course requirements or how many hours you had to work. The grade will be determined based on achievement and performance -- your meaningful accomplishments. For example, if two people are thrown into the ocean and one person actively treads water while the other person swims toward shore -- in the end, both may have expended the same amount of effort but one person got essentially nowhere (accomplished very little except staying afloat). In this class, the person who swims toward shore, who tries to go beyond just staying afloat, will definitely get the better grade.

Grades when submitted are final and will not be changed unless there was a computational error or other error on the part of the instructor. If you need a certain grade in this course to maintain or increase your grade point average, you must put the appropriate amount of effort into the class requirements to earn that grade

The schedule and procedures in this course, as outlined in this syllabus, are subject to change in the event of extenuating circumstances and/or as deemed appropriate by the professor.

1. Develop a menu for a luncheon meal which will include the following: appetizer, salad, meat, starch, vegetable, bread or roll, dessert and a punch type beverage.
   
   
2. Find recipes for all the items on your menu using your textbook, Food for Fifty except for the appetizer and one other recipe of your choice. These recipes can come from cookbooks, newspapers, magazines, trade journals or the internet. My webpage has a listing of internet sites which have virtually every recipe known to man. In your project, you must specify where the recipe came from and attach a copy of the original recipe to the project.
   
   
3. Convert your recipes to feed 18/20 people or as indicated by the instructor. Do not use any other number unless directed to do so by the instructor. Using the format provided in class, you must show all work on how you converted each recipe.
   
   
4. Develop a purchase order which consolidates all the ingredients needed for all recipes. This means that, on the purchase order, the same ingredient which may be in several recipes should be combined into one total. For example, if sugar was used in three recipes, all three amounts would be added together for one total. On the purchase order, there should be only one line for each ingredient. Amounts to be purchased should be converted to units of purchase. For example, the recipe(s) may call for six cups of flour and three teaspoons of salt. Flour and salt is purchased by the ounce [pound] so the six cups of flour and three teaspoons of salt need to be converted to pounds and/or ounces. The same goes for all ingredients. Use the conversion tables in the lab manual for making these conversions. Pay particular attention to spices since they can be somewhat difficult to convert.
   
   
   
5. The menu, extended recipes and purchase order are due on Feb 8, 2000. At that time, the instructor will review the menus and choose one menu from each group to be produced in the lab. The entire semester project will be on April 6, 2000.
   
   
6. Go to Kroger, Winn Dixie, Houchens or other food store and obtain prices for all the food items that you need for your recipes. [It would also be a good time to determine units of purchase if you don't know.] Once you have the prices, cost out each recipe to determine a total recipe cost. From the total recipe cost, determine a cost per serving. After each recipe is costed, add up all serving costs to determine the food cost for the entire meal.
   
   
7. Using your recipes, determine the major pieces of equipment which will be needed to produce each recipe for the meal. For example, if you were required to saute ingredients before you put them in the oven, you would need to indicate that you would use the range as well as the oven. Don't list pots, pans, spoons and other utensils. Just indicate processing equipment.
   
   
8. Once you have determined the equipment needed, develop a timeline [master time schedule] as to when preparation is to begin for each item and who is doing the preparation. Use 10:30 a.m. as your start time for preparation with a serving time of 12:00 noon for the morning lab and 1:00 p.m. as start time for preparation with a serving time of 2:30 p.m. for the afternoon lab. You will have 14 workers to schedule for both the kitchen and to setup and serve in the dining room.
   
   
9. Superimpose your equipment on the timeline to be sure you are not overusing a particular piece of equipment. [For example, if four people need to use the range at the same time, and it is possible to only have two people use it simultaneously, you either have to change the menu or make other arrangements.]
   
   
10. Draw a plate diagram as to how the food items are to be placed on the plate and where the garnishes are to be placed.
    
    
11. Draw a steam table diagram on how the food is to be placed on the steam table prior to service. Be sure to make maximum use of smaller pans to assure that the food stays hot.
    
    
12. Complete a table diagram as to exactly how the tables in the dining room are to be set up. This would include both early and late setup, centerpiece plans, and two different napkin folds. The napkin folds can be either a photocopy from a book or very neat hand drawings.
    
    
13. A written set of instructions for the servers need to be generated. These instructions should give step by step instructions on how the meal is to be served. The instructions should include the time that service is to begin, what is served first, when dishes are to be pre-bussed, etc.
    
    
14. Design a fancy flyer to advertise your meal. This flyer should have all of the necessary information that a person would need to decide if they would like to purchase your meal. As a minimum, the menu, meal cost, and location should be included.
    
    Date last Modified: January 8, 2000
    All contents copyright (c) 2000
    Western Kentucky University