Industrial Feeding

Transcription

1 Western Technical College Industrial Feeding Course Outcome Summary Course Information Description Career Cluster Instructional Level Total Credits 4.00 Total Hours Fundamental skills and techniques of basic cookery and service are practiced. Students rotate through various kitchen areas preparing a variety of foods. Kitchen and cafeteria procedures and standard methods in the production of the highest quality menu items are stressed. Two internships are included. Hospitality and Tourism Technical Diploma Courses Types of Instruction Instruction Type Lecture Lab Credits/Hours 1 CR / 36 HR 3 CR / 108 HR Course History Last Approval Date 6/27/2012 Purpose/Goals Apply ingredient knowledge, food preparation techniques, sanitation and safety protocol, and general food knowledge for successful food service production. Target Population First semester Food Production Specialist students Textbooks Essentials of Cooking Bundled with Wiley PLUS. 2nd Edition. Copyright Gisslen, Wayne. Publisher: John Wiley & Sons, Inc. ISBN-13: Required. Course Outcome Summary - Page 1 of 8

2 Learner Supplies Black Pants - $ Vendor: To be discussed in class. Required. White apron - $7. Vendor: Campus Shop. Required. Chef Coat - $25. Vendor: Campus Shop. Required. Black baseball cap with Western s Logo - $25. Vendor: Campus Shop. Required. Black shoes with non-slip soles (no tennis) - $ Vendor: To be discussed in class. Required. Name Pin - $5.00. Vendor: To be discussed in class. Required. Black Polo Shirt - $20. Vendor: Campus Shop. Required. Two potholders - $5. Vendor: Campus Shop. Required. White shirt (short sleeve with button down collar) - $ Vendor: To be discussed in class. Required. Culinary Kit - $186. Vendor: Campus Shop. Required. Core Abilities 1. Apply mathematical concepts. 2. Demonstrate ability to think critically. 3. Demonstrate ability to value self and work ethically with others in a diverse population. 4. Make decisions that incorporate the importance of sustainability. 5. Transfer social and natural science theories into practical applications. 6. Use effective communication skills. Program Outcomes 1. Identify the elements of a quality food product. 2. Produce a standardized recipe. 3. Employ safety and sanitation practices in the work setting. 4. Demonstrate efficient production techniques. 5. Summarize food production costs. 6. Demonstrate professional work habits consistent with food industry standards. Course Outcome Summary - Page 2 of 8

3 Status Active Course Competencies 1. Use correct pre-prepping techniques to help speed final steps of the cooking process. Domain Cognitive Level Application - Performance will be satisfactory when: 1.1. learner pre-prepares, prepares, stores and labels all recipe items correctly and safely. 1.a. Select recipe item to be pre-prepped. 1.b. Decide if a recipe item can be safely stored or refrigerated until needed. 1.c. Prepare a list of recipe items to be prepped. 1.d. Pre-prep selected recipe items according to recipe directions. 1.e. Store prepped items in appropriate storage containers and areas. 1.f. Apply label to container to identify contents and date of stored food item. 1.g. Determine which items can be stored together in the same container. 2. Demonstrate teamwork and work ethics in the production kitchen. Domain Affective Level Internalizing - Performance will be satisfactory when: 2.1. learner shows an ability to follow all classroom rules and procedures learner demonstrates a respectful attitude towards people, product and equipment. 2.a. Point out the importance of calling the instructor at least 1 hour before lab starts if ill. 2.b. Demonstrate responsibility by being on time, in uniform and ready to work 5 minutes before lab starts. 2.c. Demonstrate teamwork and sharing by voluntarily assisting others in lab when needed. 2.d. Apply the "dovetailing" process when working with recipes. 2.e. Demonstrate how to operate and clean equipment in a safe and respectful manner. 2.f. Prepare food using methods to avoid costly waste. 2.g. Demonstrate responsibility of keeping productively busy after each task is completed. 2.h. Demonstrate a respectful attitude towards classmates, instructors and staff when working in a lab. 2.i. Show pride in products and work accomplished. 3. Apply correct sanitation procedures to kitchen work area. Domain Cognitive Level Application - Performance will be satisfactory when: 3.1. learner applies sanitation and safety standard operating procedures when working in a lab/production setting. 3.a. Give examples of appropriate times to wash hands. 3.b. Integrate handwashing into a daily routine. 3.c. Apply the time and temperature rules when heating and cooling foods. 3.d. Use refrigeration to hold foods that are waiting to be prepped and foods that are waiting to be cooked. 3.e. Clean and sanitize all work area before, during and after working in them. 3.f. Use a "tasting" spoon to taste test food products. 3.g. Explain the different methods of safely cooling hot foods down. 4. Demonstrate sound hygiene and grooming practices. Domain Affective Level Internalizing Course Outcome Summary - Page 3 of 8

4 - Performance will be satisfactory when: 4.1. learner wears prescribed uniform in all labs learner uses hair restraints in all labs learner arrives in clean and pressed uniform learner demonstrates good personal hygiene. 4.a. Use good laundry practices to keep uniforms clean and stain free. 4.b. Wear clean uniform everyday for class. 4.c. Use hair restraint to cover majority of hair. 4.d. Demonstrate good hygiene practices by bathing and washing hair daily. 4.e. Use deodorant/antiperspirant to avoid strong body odor. 4.f. Display clean shaven face or keep facial hair neatly trimmed. 4.g. Associate the connection between personal hygiene and prevention of foodborne illness. 5. Demonstrate safe use of large and small equipment in the production kitchen. Domain Cognitive Level Application - Performance will be satisfactory when: 5.1. learner demonstrates the ability to safely operate, clean and sanitize all large and small equipment. 5.a. Incorporates use of equipment in all recipes where possible. 5.b. Apply assembling and disassembly knowledge each time equipment is used. 5.c. Demonstrate safe use of all equipment. 5.d. Recognize all safety precautions for each piece of equipment. 5.e. Use all safety features when working with equipment. 5.f. Demonstrate cleaning and sanitizing techniques after each use of equipment. 6. Demonstrate the correct use of standardized recipes. Domain Cognitive Level Application - Performance will be satisfactory when: 6.1. learner successfully produces a standardized recipe as per guidelines listed in class discussion. 6.a. Visualize the final outcome of a standardized recipe. 6.b. Organize misen place and workstation to effectively produce a standardized recipe. 6.c. Demonstrate correct production techniques used in the production of standardized recipes. 6.d. Measure ingredients of a standardized recipe accurately. 6.e. Define terms commonly used in a standardized recipe. 6.f. Adjust the taste of the final product to meet customer preference. 6.g. Interpret a standardized recipe. 6.h. List the parts and importance of a standardized recipe. 6.i. Develop an appreciation for using standardized recipes. 6.j. Identify errors in the construction of a standardized recipe. 6.k. Check the accuracy of a standardized recipe in taste, yield, and eye appeal. 7. Use a written work schedule to determine when recipe processes need to be completed to meet deadlines. Domain Cognitive Level Application - Performance will be satisfactory when: 7.1. learner meets production deadline using an accurately created schedule. Course Outcome Summary - Page 4 of 8

5 7.a. Categorize the different processes of a recipe. 7.b. Determine the order in which each work process will be accomplished. 7.c. Write a detailed work schedule to use in production/lab setting. 7.d. Use work schedule to prepare recipe item. 7.e. Use dovetailing to make best use of time. 7.f. Meet production deadline. 8. Produce entree products that meet the established standards for taste, texture and appearance. Domain Cognitive Level Synthesis - Performance will be satisfactory when: 8.1. learner produces quality entrees on time following all production, sanitation and safety standards as established in class. 8.a. Apply the basic techniques and terms associated with entree production. 8.b. Prepare casserole and meat entrees following standardized recipe directions. 8.c. Select correct pan for products as directed on recipe and/or steamtable diagram. 8.d. Complete product on time. 8.e. Use the "batch cooking" method when producing a large volume of product. 8.f. Develop a strategy for checking product for flavor and consistency. 8.g. Follow all time and temperature guidelines when producing entrees. 8.h. Produce the assigned number of entrees as specified on the production sheet. 8.i. Correct problems as they arise. 8.j. Select appropriate large production equipment. 8.k. Set up workstations for maximum efficiency. 8.l. Follow all sanitation and safety protocol. 9. Produce yeast bread products that meet the established standards for taste, texture and appearance. Domain Cognitive Level Synthesis - Performance will be satisfactory when: 9.1. learner produces quality yeast bread products on time following all production, sanitation and safety standards as established in class. 9.a. Recognize the leavening process in yeast doughs. 9.b. Prepare yeast dough using the sponge method. 9.c. Judge the amount of bread flour needed by the feel and appearance of the dough. 9.d. Knead dough until "elastic" and there has been enough gluten development. 9.e. Test proofing of dough by using the "finger" test. 9.f. Use dutchess cutter to portion correct weight of dinner and sweet rolls. 9.g. Shape dough according to recipe directions. 9.h. Produce the assigned amount of dough and the individual products according to the production sheet. 9.i. Proof dinner rolls for the day. 9.j. Follow all sanitation and safety protocol. 9.k. Bake dinner rolls for the day. 9.l. Meet all production deadlines. 9.m. Correct problems as they arise. 9.n. Set up workstation for maximum efficiency. 9.o. Select appropriate large production equipment. 10. Produce dessert products that meet the established standards for taste, texture, temperature and appearance. Domain Cognitive Level Synthesis Course Outcome Summary - Page 5 of 8

6 - Performance will be satisfactory when: learner produces quality desserts on time following all production, sanitation and safety standards as established in class. 10.a. Produce assigned number of desserts according to the production sheet. 10.b. Apply appropriate techniques as required in the preparation of pies, cakes, bars, puddings, tortes, etc. 10.c. Decorate desserts with an appropriate garnish. 10.d. Portion desserts as directed. 10.e. Plate desserts as directed. 10.f. Meet production deadlines. 10.g. Prepare desserts following the standardized recipe provided. 10.h. Used prescribed tests for doneness for the different desserts. 10.i. Cool cooked/baked desserts using appropriate techniques. 10.j. Follow all sanitation and safety protocol. 10.k. Select an appropriate garnish for a specific dessert. 10.l. Evaluate dessert for acceptability following guidelines established in class. 10.m. Correct problems as they arise. 10.n. Set up workstation for maximum efficiency. 10.o. Select appropriate large production equipment. 11. Produce soups, sauces and gravies that meet established standards for taste, texture, temperature and appearance. Domain Cognitive Level Synthesis - Performance will be satisfactory when: learner produces quality soups, sauces and gravies on time following all production, sanitation and safety standards as established in class. 11.a. Apply basic techniques and terms used for making soups, sauces and gravies. 11.b. Prepare soups, sauces and gravies following standardized recipe. 11.c. Demonstrate how to use a roux to thicken soups, gravies and sauces. 11.d. Recognized how to check each product for flavor and consistency. 11.e. Meet product deadlines. 11.f. Follow all time and temperature standards. 11.g. Select appropriate serving pan as listed on steamtable diagram. 11.h. Select appropriate large production equipment. 11.i. Set up workstation for maximum efficiency. 11.j. Produce assigned amount of soup, gravy or sauce according to production sheet specifications. 11.k. Correct problems as they arise. 12. Produce salads and salad bar items that meet established standards for taste, texture, temperature and appearance. Domain Cognitive Level Synthesis - Performance will be satisfactory when: learner produces quality salads and salad bar items on time following all production, sanitation and safety standards as established in class. 12.a. Apply the basic techniques used in salad making. 12.b. Prepare salads following a standardized recipe. 12.c. Recognize how to check the consistency and flavor of salad products. 12.d. Correct recipe errors as they arise. 12.e. Use acceptable methods to chill salad products to desired temperature. Course Outcome Summary - Page 6 of 8

7 12.f. 12.g. 12.h. 12.i. 12.j. Set up a salad bar according to diagram. Develop a plan to keep the salad bar filled and clean during service. Follow all sanitation and safety protocol. Set up workstation for maximum efficiency. Select appropriate large production equipment. 13. Produce cooked vegetables that meet the established standards for taste, texture, temperature and appearance. Domain Cognitive Level Synthesis - Performance will be satisfactory when: learner produces quality cooked vegetables on time following all production, sanitation and safety standards as established in class. 13.a. Produce packaged mashed potatoes that meet the taste, texture, temperature and appearance criteria. 13.b. Produce steamed vegetables that meet the taste, texture, temeprture and appearance criteria. 13.c. Predict the results of overcooked vegetables. 13.d. Apply the steaming time chart information for each type of vegetable prepared. 13.e. Differentiate the cooking time of two different vegetables so both will be done at the same time. 13.f. Correct problems as they arise. 13.g. Select appropriate large production equipment. 13.h. Set up workstation for maximum efficiency. 13.i. Follow all sanitation and safety guidelines. 13.j. Meet production deadline. 13.k. Produce correct amount as listed on production sheet. 13.l. Select appropriate serving pan as listed on steamtable diagram. 14. Produce cold sandwiches that meet the established standards for taste, texture, temperature and appearance. Domain Cognitive Level Synthesis - Performance will be satisfactory when: learner produces quality sandwiches on time following production, sanitation and safety standards as established in class. 14.a. Apply the basic production techniques for making sandwiches. 14.b. Produce sandwich filling using a standardized recipe. 14.c. Portion meats and fillings for sandwiches using appropriate measuring equipment. 14.d. Produce sandwiches using assembly line technique. 14.e. Use appropriate wrapping techniques to preserve the freshness of the sandwich. 14.f. Refrigerate sandwiches and fillings immediately after completion. 14.g. Display sandwich in reach-in cooler for customer service. 14.h. Demonstrate sound safety and sanitation procedures when making sandwiches. 14.i. Produce assigned number and type of sandwich as listed on the production schedule. 14.j. Follow all sanitation and safety protocol. 14.k. Correct problems as they arise. 14.l. Set up workstations for maximum efficiency. 14.m. Select appropriate large production equipment. Grading Information A AB B Course Outcome Summary - Page 7 of 8

8 BC C D F 0-65 Course Outcome Summary - Page 8 of 8