Catalog Course Search Details

 Department:    CUL

 Course #:    240

 Credits:    10

 Variable:     No

 IUs:    15

 CIP:    120503

 EPC:    850

 REV:    2019

 Course Description  

Introduction to Restaurant/Bakery management(Station Assigned) to include menu development, food costing, purchasing, receiving, supervisory skills, marketing, sales, maintenance, sanitation scheduling, and food service accounting.

 Prerequisite  

Prerequisite: Department chair permission.

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  

Equivalencies At Other Institutions

Learning Outcomes

After completing this course, the student will be able to:

1. Develop and implement a sanitation, cleaning, and maintenance schedule as well as monitor sanitation and safety guidelines as directed by the Chef Instructor.
2. Supervise 2 to 6 people.
3. Gain background knowledge of purchasing, requisitioning and receiving procedures.
4. Demonstrate knowledge of a POS System, ordering, cashing out, and compiling daily sales data. Utilize the computer as a management tool in restaurant operations.
5. Develop and cost seasonal menu, working with local farmers and purveyors to integrate fresh, local and earth-friendly products.
6. Inventory and assist with the purchasing of products for a food service establishment.
7. Demonstrate product utilization in an effort to avoid waste and spoilage.
8. PROFESSIONAL TECHNICAL: Demonstrate and assess fundamental techniques, knife skills, sustainable practices and coking procedures. Explain and apply safety and sanitation procedures in compliance with national standards. Identify and demonstrate best dinin
9. PROGRAM OUTCOME: Explain and apply safety and sanitation procedures in compliance with national standards.
10. PROGRAM OUTCOME: Identify the role of leadership. Identify the steps necessary to overcome conflict.

General Education Learning Values & Outcomes

Revised August 2018 and affects outlines for 2019 and later.

Think

Definition: Think analytically, logically, creatively, and reflectively.

Course Contents

1. Safety and sanitation management.
2. Supervisory skill development, with emphasis on communication.
3. Requisitioning.
4. Menu development and cost evaluation for various food service outlets.
5. Inventory procedures.
6. Waste management.
7. Purchasing and receiving by computer.