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

2 hours lecture, 6 hours lab

Course Objectives

1. Lead a kitchen team by performing the duties and demonstrating the responsibilities of a sous chef.
2. Analyze established food safety standards by accurately utilizing temperature logs and standardized recipes to track food production as a sous chef.
3. Develop a comprehensive proposal for a large catered event, including menu creation, budget formulation, recipe costing, and necessary equipment assessment.
4. Execute high-quality food production for college events, successfully integrating and applying prior culinary learning.
5. Evaluate and implement provided Banquet Event Orders for catering operations.
6. Design a functional and aesthetic buffet setup, complete with a detailed room floor plan.
7. Calculate recipe volume adjustments and menu costs using applied mathematical principles.

Course Objectives

1. Lead a kitchen team by performing the duties and demonstrating the responsibilities of a sous chef.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Sous Chef Assignment

   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 established food safety standards by accurately utilizing temperature logs and standardized recipes to track food production as a sous chef.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Sous Chef assignment

   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. Develop a comprehensive proposal for a large catered event, including menu creation, budget formulation, recipe costing, and necessary equipment assessment.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Writing Assignments
   • catering project

   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. Execute high-quality food production for college events, successfully integrating and applying prior culinary learning.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Lab Activities

   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. Evaluate and implement provided Banquet Event Orders for catering operations.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Sous Chef assignment

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Course specific rubric
6. Design a functional and aesthetic buffet setup, complete with a detailed 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)
   • Catering Assignment 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. Calculate recipe volume adjustments and menu costs using applied mathematical principles.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Writing Assignments

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Catering Assignment 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.