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Course time Monday from 12:00 - 2 PM LAB, room 114 Wednesday from 11:00 - 1 PM, room 116
Instructor Nicole Vermolen Phone: (917)302 8747 E-mail: njvermolen@uh.edu Discussion Hours: After class on Wednesday from 1 to 2 PM Required Reading Paul R. Dittmer - Principles of Food, Beverage and Labor Cost Controls, 8th edition All other course resources will be supplied to student at beginning and during the course. Pre-Requisites, what skills would be helpful? Can manage and cook in a foodservice setting Have both theory training and hands-on experience Have basic business skills Display analytical skills Have a knowledge of and passion for food Are flexible and dependable Display ethical and enthusiastic behavior Are skilled at oral and written communication Utilize excellent interpersonal and team skills Can perform critical thinking and complex problem-solving Understand how to manage profitability and significantly enhance the bottom line Anticipate the wants and needs of increasingly sophisticated customers and respond with the latest ideas Have a sense of timing and speed Have a good work ethic and are able to perform under pressure Are dedicated to continuous learning
Fall 2010
Fall 2010
Learning Environment It is our teaching philosophy that the educational process works best when both the instructor and the student share in and are committed to the learning process. Therefore, the learning environment appropriate for this course is based upon a set of assumptions about you as an adult learner. You are a responsible individual, and that you are aware of and will initiate positive learning behavior. You will plan your time resources accordingly to maximize your learning. You will also learn, with your special set of experiences and background, through interaction with your classmates, faculty, staff, and other students of the college through classroom activities or extra-curricular activities. We recognize that you are a unique individual, and that your learning process will differ from that of other classmates. We will assist you with appropriate strategies and plans for instruction as well as creating an environment conducive to learning by maintaining: a comfortable physical learning environment; a comfortable psychological learning environment; the respect of each individual in the classroom; and we will stress: the importance of honesty and integrity; active participation in discussions; and accommodation of unforeseen circumstances.
Academic Honesty The University and its students can best function and accomplish their educational goals in an atmosphere of high ethical standards. Each student should become familiar with the Academic Honesty Policy. The policy is contained in the Student Handbook beginning at page 8. All students are expected to adhere fully to it, both as to its letter and its spirit. In fairness to all of the students in the class, academic dishonesty will not be tolerated. You may be tested on content and application of the policy during any class or exam period. In taking a course by distance, the impetus for learning is upon each student. Certainly collaborative study is encouraged through use of hyper-groups or other methods. Each student, however, is expected to complete and submit his or her own work and not to represent the work of others as one's own.
Fall 2010
Class Conduct Expectations Please keep up with current events in the industry by reading periodicals and newspapers. Please become familiar with and adhere to the academic honesty policy of the University of Houston. If you have a question or need a clarification, please do not hesitate to ask the instructor. Please read assignments and know the material well enough to discuss it in class and be tested or quizzed over it. Please participate in the discussions. Please be on time to class. Switch off cell phones, no texting and game devices allowed. You may bring in a drink in a closed bottle or cup (no cup with Solo lid), no food allowed. Attendance Attendance is Required. Attendance will be taken throughout the semester. If you are not in class when the attendance is taken, you will lose 2 participation points per missed class. Instructional Methods Class may be conducted by using a combination of instructional techniques, including lecture, discussion, computer application, case studies, participant exercises, and reports. Mid Course Quiz and Final Course Exam Both will be based on lecture materials and will be in-class-exams. Managers Log The Managers Log is a laboratory manual that will be utilized to increase the students written communication skills. Often, when working in a kitchen, managers will not see each other between shifts and must communicate through logs. The Managers Log will contain laboratory instructions including sections for results, comments and team evaluations.
Fall 2010
Method Mid course quiz Final course exam Manager Log Attendance Project Total possible score
Fall 2010
Computer Use and Application Each student enrolled in this course must have a currently active and usable email account assigned by the University, or by another reputable provider. Those who do not already have such an account may be issued such an account without additional charge by the university, and will be expected to learn how to make effective use of it. It will be each students responsibility to gain such knowledge; class time will not be taken for such activity. Class notes, chat, or outlines may be made available, and discussion groups may be created. The Internet may be used to conduct research, and to gain access to learning materials.
Fall 2010
Types of menus Menu organization Considerations and limitations in Menu Planning LAB Part II, Chapter 4
Week 2, session 1 Week 2, session 2 Week 3, session 1 Week 3, session 2 Week 4, session 1 Week 4, session 2 Week 5, session 1 Week 5, session 2 Week 6, session 1 Week 6, session 2 Week 7, session 1 Week 7, session 2 Week 8, session 1 Week 8, session 2 Week 9, session 1 Week 9, session 2 Week 10, session 1 Week 10, session 2 Week 11, session 1 Week 11, session 2 Week 12, session 1 Week 12, session 2 Week 13, session 1
Palate profiling Food purchasing and receiving control NO CLASS LABOR DAY
Food storing and issuing Part II, Chapter 5 control Receiving controls Storing controls Food production controls: portions Standardized recipes, yield test, calculating food cost - continued - continued HACCP principles Q&A session Mid Course Exam HACCP in practice Food production controls: quantities Menu assembly LUNCHEON Monitoring Food Service Operations: Daily Food Cost Menu assembly LUNCHEON Menu Engineering and analysis Menu assembly LUNCHEON Control Systems, hotspots, SOPs Mock Service Control Systems, personnel, training Training on SOPs Part II, Chapter 7 Appetizer Part II, Chapter 9 Main course Part II, Chapter 11 Desserts Handouts, case study Part II, Chapter 6
LAB
LAB
LAB
LAB
LAB
Fall 2010
Guide for Laboratory Conduct Laboratory Sessions Students must attend all lab sessions on day and time scheduled Students clothing must conform to the dress code (see below) Students are expected to have a professional attitude during all lab sessions Do not bring anything of value to lab sessions; the safety of any such items cannot be assured. Dress Code Students are required to wear approved kitchen white uniforms during lab. Students must wear closed-toe shoes Wedding bands are the only acceptable jewelry allowed in the lab. Hair restraints (which may include covering of facial hair) are required for every session. No baseball caps! Failure to adhere to the dress code results in a five-point penalty per infraction and may include dismissal from the daily lab session. Accidents Report any accident to the instructor immediately. Personal Hygiene: 1. Keep your body clean; take a bath or shower daily. 2. Keep your hands clean: a. Always wash your hands before handling food b. Always wash your hands before leaving the restroom c. Keep your nails trimmed short and clean d. Keep your hands away from your nose and mouth e. Avoid spraying nose and mouth secretions when you sneeze, cough or talk f. Foods may become spoiled by germs present in any cut you may have on your hands. If you have such an injury, alert the instructor and be sure that it is covered with a clean bandage and wear a plastic glove.
Fall 2010
Fall 2010
Fall 2010