This course has been changed from the previous catalog, the changed field(s) are highlighted in red:
Course Title: Restaurant Production Lab
Title Abbreviation: RESTAURANT LAB
Department: CUL
Course #: 185
Credits: 10
Variable: No
IUs: 15
CIP: 120503
EPC: 850
REV: 2018
Course Description
Introduction to food production operations. Overview of the roles, responsibilities and professionalism required in various food service areas. Learn techniques including the preparation of breakfast items, lunch items and plated restaurant items. Emphasis on the production of industry quality cooking, national and international flavor principles, work with advanced saucing techniques, station sanitation and organization. Introduction to customer relations including basic customer service principles and practices.
Prerequisite
Prerequisite: CUL 170, 171, 172, 173.
Contact Hours (based on 11 week quarter)
Lecture: 0
Lab: 220
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.
0. Application and Integration
Definition: Applying information from one or more disciplines and/or field experiences in new contexts (Outcome 0.1); developing integrated approaches or responses to personal, academic, professional, and social issues (Outcomes 0.2-0.5).
Outcomes: Students will be able to . . . 0.3 Identify and evaluate the relationships among different perspectives within a field of study and among different fields of study.
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 . . . 2.3 Identify, interpret, and evaluate pertinent data and previous experience to reach conclusions.
4. Community & Cultural Diversity
Definition: Recognizing the value of human communities and cultures from multiple perspectives through a critical understanding of their similarities and differences.
Outcomes: Students will be able to . . . 4.2 Understand, value and respect human differences and commonalities as they relate to issues of race, social class, gender, sexual orientation, disabilities and culture.
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 . . . 5.4 Understand the concept of local/global stewardship, and its ethical components, to communities and environments.
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 . . . 6.2 Demonstrate standards of professionalism in manner, appearance, and setting appropriate to the context, including the classroom, workplace, and community. 6.3 Apply successful organizational strategies of planning, goal setting, prioritizing, resolving conflict, and managing time to specific goals and/or projects.
7. Aesthetics & Creativity
Definition: Interpreting human experience through engagement with creative processes and aesthetic principles.
Outcomes: Students will be able to . . . 7.1 Demonstrate an understanding of the creative process. 7.2 Demonstrate knowledge of aesthetic principles.
Course Contents