CMGT 280 Quantity Food Production and Service Management

This course includes the exploration of the theory and application of quantity procedures for the operation of commercial institutional and industrial food services with an emphasis on quantity cookery and distribution. Emphasis is placed on the use of quantity food preparation equipment, menu planning, and production. Students will be introduced to American Regional cuisine, catering, and onsite event set up and breakdown. This course is designed to introduce students to real-world work scenarios.

Credits

3

Prerequisite

CMGT 150

Hours Weekly

8

Course Objectives

1. Demonstrate a professional attitude and team spirit through kitchen production activities as a follower and as a leader.
2. Analyze and write recipes to incorporate established food safety standards.
3. Demonstrate food handling and sanitation procedures.
4. Perform advanced skills in handling common and unique kitchen utensils and tools.
5. Use commercial kitchen equipment appropriately and prepare standardized recipes.
6. Write, evaluate, and implement Banquet Event Orders (BEOs).
7. Plan and prepare a buffet set up, including a room floor plan.
8. Apply mathematics skills to recipe volume production and menu costing matrix.

Course Objectives

1. Demonstrate a professional attitude and team spirit through kitchen production activities as a follower and as a leader.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Lab

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Course specific rubric

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.

2. Analyze and write recipes to incorporate established food safety standards.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Lab and exams

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Course specific rubric

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Maintain appropriate cost control, human resources, and financial management skills.

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Maintain industry and legal standards in reference to sanitation and safety.

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.

3. Demonstrate food handling and sanitation procedures.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Lab

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Course specific rubric

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Maintain industry and legal standards in reference to sanitation and safety.

4. Perform advanced skills in handling common and unique kitchen utensils and tools.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Lab

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Course specific rubric

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Perform satisfactory culinary and baking skills in an industry-accepted manner.

5. Use commercial kitchen equipment appropriately and prepare standardized recipes.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Lab

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Course specific rubric
6. Write, evaluate, and implement Banquet Event Orders (BEOs).

   This objective is a course Goal Only

   Learning Activity Artifact

   • Writing Assignments

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Course specific rubric

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.

7. Plan and prepare a buffet set up, including a room floor plan.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Writing Assignments

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Course specific rubric

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.

8. Apply mathematics skills to recipe volume production and menu costing matrix.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Writing Assignments

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Course specific rubric

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Maintain appropriate cost control, human resources, and financial management skills.