This course has been changed from the previous catalog, the changed field(s) are highlighted in red:
Course Title: Restaurant Production Theory
Title Abbreviation: RESTRNT PRODUCTN THEORY
Department: CUL
Course #: 184
Credits: 3
Variable: No
IUs: 3
CIP: 120503
EPC: 850
REV: 2018
Course Description
Identification of Culinary product types and their uses in the food service industry including meats, game, poultry, seafood, fruits, vegetables, starches, forcemeats, garnishes, menu developing, recipe yields and costing.
Prerequisite
Prerequisite: CUL 174.
Contact Hours (based on 11 week quarter)
Lecture: 33
Lab: 0
Other: 0
Systems: 0
Clinical: 0
Intent: Distribution Requirement(s) Status:
Vocational Preparatory Required for ATA degree, Required for certificate
Equivalencies At Other Institutions
Learning Outcomes
After completing this course, the student will be able to:
General Education Learning Values & Outcomes
Revised August 2008 and affects outlines for 2008 year 1 and later.
1. Information Literacy
Definition: Recognizing when information is needed and have the ability to locate, evaluate, and use effectively the needed information.
Outcomes: Students will be able to . . . 1.1 Determine the extent of information needed. 1.2 Access the needed information effectively, efficiently, ethically, and legally. 1.3 Evaluate information and its sources critically. 1.4 Evaluate issues (for example economic, legal, historic, social) surrounding the use of information. 1.5 Effectively integrate and use information ethically and legally to accomplish a specific purpose.
2. Critical Thinking
Definition: The ability to think critically about the nature of knowledge within a discipline and about the ways in which that knowledge is constructed and validated and to be sensitive to the ways these processes often vary among disciplines.
Outcomes: Students will be able to . . . 2.1 Identify and express concepts, terms, and facts related to a specific discipline.
3. Communication
Definition: Understanding and producing effective written, spoken, visual, and non-verbal communication.
Outcomes: Students will be able to . . . 3.1 Recognize, read, and comprehend academic and/or professional writing.
5. Global & Local Awareness & Responsibility
Definition: Understanding the complexity and interdependence of, and stewardship responsibilities to, local and global communities and environments.
Outcomes: Students will be able to . . . 5.3 Understand the consequences of choices as they relate to local/global community and environmental issues.
6. Individual Awareness & Responsibility
Definition: Understanding, managing, and taking responsibility for one’s learning and behavior in varied and changing environments.
Outcomes: Students will be able to . . . 6.1 Identify ethical and healthy choices and apply these personally, socially, academically, and professionally.
10. Technology
Definition: Understanding the role of technology in society and using technology appropriately and effectively.
Outcomes: Students will be able to . . . 10.1 Demonstrate an understanding of the development and impact of technology in human experience (history, global, and local). 10.3 Use technology appropriate to the context and task to effectively retrieve and manage information, solve problems, and facilitate communication.
Course Contents