ORANGE COAST COLLEGE

FSM 151Spring 2009 Instr.Barbara Cooper

Lecture: Monday, 1:30 PM SC Classroom Phone: 432-5835 x 7

Labs:2:30 – 5:45 p.m.CafeteriaStudentCenter #2

Text:Supplemental Course Materials

COURSE DESCRIPTION:

Techniques and practice managing individuals responsible for producing food including supervision in planning, organizing, supervising, and controlling food production.

STUDENT LEARNING OUTCOMES:

Students will be able to plan, organize and manage quantity production in a commercial or institutional production kitchen.

DATELecture Topics LAB

2/2* Introduction/Orientation/Web Resources

Review Course Materials

Lab Structure/Organizational Chart/Job Descriptions

Recipes

2/9*Management Cycle

Recipes (con’t), Procedure & Quality Standards Development

Establishing Standard Food Production &Production Sheets

Management & Lab Assignments

Requisitions

* Class meets regular time but in classroom, lecture only

2/16**** President’s Day ****

2/23 Kitchen Orientation & Lab, Sanitation Kitchen review

Organization-Work Simplification

Management Techniques Lab 1

3/2Recipe costing & conversion Lab 2

3/9 Cost Evaluation Lab 3

3/16Building a Quality SystemLab 4 Delegation – Team Building

3/23Midterm Lab 5

3/30 – 4/3 ** Spring Break **

4/6Quantity Food Equipment Lab 6

4/13 Review Take Home Individual Project Lab 7

Due: Monday, 5/11

4/20Review Preparing for Convenience Foods Lab 8

Types of Production Systems

4/27Costing/Convenience lab Lab 9

Convenience food lab

5/4Preparing for the Unexpected Lab 10

5/11Computers

* Project Due

5/18Review for final Lab 11

5/25 Final exam Lab 12

Quizzes / 2 / @ / 25 / 50
Lab Reports / 11 / @ / 10 / 110
Lab Grades / 11 / @ / 20 / 220
Manager's Packet / 1 / @ / 75 / 75
Manager's lab grade / 1 / @ / 50 / 50
Manager's lab report / 1 / @ / 25 / 25
Midterm Exam / 1 / @ / 100 / 100
Take Home Project / 1 / @ / 100 / 100
Final / 1 / @ / 50 / 50
Total points / 780*
Grading Scheme:
88% - A
77% - B
65% - C
60% - D

* Points may vary based on class size & number of labs

The student will:

  1. Prepare large quantity food with emphasis on the organization of work
  2. Identify standards for products studied in order to evaluate products produced in the lab
  3. Calculate raw food costs of standardized recipes
  4. Identify different types of production systems
  5. Supervise students including:
  6. Making laboratory production assignments using master menus
  7. Supervise students during lab production
  8. Prepare food and supply requisition using master menus
  9. Receive food, supplies & equipment for lab

PLEASE NOTE THE FOLLOWING:

1.All missed labs must be made up by Friday, May 22or your grade will be lowered by one full letter grade.

2.Lab reports are due the week following the lab for which they are written. Each lab report should include a description of your learning experience and assigned recipes, standards, computer assignments, and/or costed recipes. Refer to lab packet

3.Students are expected to call the instructor whenever they must be late or absent (714) 432-5835 x 7.

4.Lab schedule may be adjusted based on class size.

5.Extra credit points will not be credited unless all labs are completed.

6.Extra credit is limited to one letter grade.