CA 224 - Bakery/Deli Operations

1. Sanitation and Food Safety:
   1. Demonstrate acceptable procedures when preparing potentially hazardous foods to include time/temperature principles [demonstrated through observations/checklists]. [ACFEF Section 2 - Sanitation and Safety, (2)]
   2. Demonstrate good personal hygiene and health habits in a laboratory setting to include hand washing [demonstrated through observations/checklists]. [ACFEF Section 2 - Sanitation and Safety, (3)]
   3. Outline the requirements for proper receiving and storage of both raw and prepared Foods [demonstrated through quizzes]. [ACFEF Section 2 - Sanitation and Safety, (4)]
   4. List the major reasons for and recognize signs of food spoilage and contamination  [demonstrated through quizzes]. [ACFEF Section 2 - Sanitation and Safety, (6)]
   5. Review and apply the laws and rules of the regulatory agencies governing sanitation and safety in a foodservice operation.  [demonstrated through observations/checklists]. [ACFEF Section 2 - Sanitation and Safety, (13)]
   6. Utilize safety and sanitation practices when preparing, cooking and serving all food items in the professional kitchen. [demonstrated through observations/checklists]. [ACFEF Section 4 - Food Preparation for Culinary Arts, (12)]
   7. Demonstrate the proper process in cooling, storing, labeling and dating, and reheating food utilizing the proper sanitary procedures when working with all food items. [demonstrated through observations/checklists]. [ACFEF Section 4 - Food Preparation for Culinary Arts, (13)]
   8. Demonstrate how to maximize food freshness, quality, safety and sanitation when serving hot foods and cold foods. [demonstrated through observations/checklists]. [ACFEF Section 4 - Food Preparation for Culinary Arts, (15)]
2. Evaluate the components and functions of a standardized recipe. [demonstrated through individual projects/presentations]. [ACFEF Section 3 - Business and Math Skills, (2a)]
   1. Perform basic math functions to include fractions, weights, and measurements.  [demonstrated through individual projects/presentations]. [ACFEF Section 3 - Business and Math Skills, (1a)]
   2. Convert recipes using a yield formula to increase and decrease quantities. [demonstrated through observations/checklists]. [ACFEF Section 3 - Business and Math Skills, (2b)]
   3. Cost a recipe giving the overall cost, individual cost, and menu salesprice.  [demonstrated through Individual projects/presentations]. [ACFEF Section 3 - Business and Math Skills, (2c)]
   4. Calculate food cost to determine selling price using the factor method and/or percentage method.  [demonstrated through Individual projects/presentations]. [ACFEF Section 3 - Business and Math Skills, (2d)]
   5. Determine beverage costs and percentages. [demonstrated through Individual projects/presentations]. [ACFEF Section 3 - Business and Math Skills, (4a)]
   6. Determine labor costs and percentages to include employee meals, benefits, fixed and variable labor hours. [demonstrated through Individual projects/presentations]. [ACFEF Section 3 - Business and Math Skills, (4b)]
   7. Determine menu prices using the percentage or factor methods in order to determine industry-standard food costs. [demonstrated through Individual projects/presentations]. [ACFEF Section 11 - Menu Planning, (7)]
3. Define controllable or variable expenses and discuss how prime costs can contribute to the overall variable costs. [demonstrated through Online Discussion/Journals/blogs]. [ACFEF Section 3 - Business and Math Skills, (5)]
4. Identify marketing techniques to increase sales and profitability of restaurant operations.  [demonstrated through Online Discussion/Journals/blogs]. [ACFEF Section 3 - Business and Math Skills, (9)]
5. Define mise en place and demonstrate a combination of organizational skills, preparedness, and timing when it comes to food preparation, cooking and serving.  [demonstrated through observations/checklists]. [ACFEF Section 4 - Food Preparation for Culinary Arts, (5)]
   1. Assess these skills through a well-developed rubric. [demonstrated through observations/checklists]. [ACFEF Section 4 - Food Preparation for Culinary Arts, (5a)]
6. Discuss sales techniques used in increasing the guest check average. [demonstrated through online discussion/journals/blogs]. [ACFEF Section 10 - Dining Room Service for Culinary Arts, (5)]
7. Management Skills:
   1. Describe the process of management through effective communication skills and interpersonal relationships. [demonstrated through written papers]. [ACFEF Section 12 - Supervisory Management, (1)]
   2. Identify the difference between a manager and a leader and describe the qualities of each. [demonstrated through online discussion/journals/blogs]. [ACFEF Section 12 - Supervisory Management, (2a)]
   3. Assess and evaluate methods of conflict resolution and grievance procedures (union /non-union) when it comes to problem-solving. [demonstrated through online discussion/journals/blogs]. [ACFEF Section 12 - Supervisory Management, (6)]
   4. Explain the purpose of a mission and vision statement and how they are used in organizational management. [demonstrated through group projects/presentations]. [ACFEF Section 12 - Supervisory Management, (6)]
   5. Define the philosophy of the hospitality industry and its role in providing customer service [demonstrated through online discussion/journals/blogs]. [ACFEF Section 1- Intro to the Foodservice, (1)]
   6. Discuss and evaluate the importance of professional ethics as it applies to the foodservice industry [demonstrated through written papers]. [ACFEF Section 1 - Intro to the Foodservice, (3)]
   7. Explain the importance of communication between the front and back of the house employees. [demonstrated through written papers]. [ACFEF Section 10 - Dining Room Service for Culinary Arts, (2)]
8. Sustainability:
   1. Explain the importance of sustainable practices in a foodservice operation.  [demonstrated through online discussion/journals/blogs]. [ACFEF Section 13 - Environmental Sustainability, (1)]
   2. Describe a variety of sustainable practices available to foodservice operators and list how they would be applied to each area of the foodservice operation. [demonstrated through online discussion/journals/blogs]. [ACFEF Section 13 - Environmental Sustainability, (4)]
   3. Discuss a variety of simple sustainable practices that will help to control foodservice costs in kitchens and foodservice operations, and show good environmental stewardship. [demonstrated through online discussion/journals/blogs]. [ACFEF Section 13 - Environmental Sustainability, (5)]
   4. Identify proper methods of waste disposal and recycling. [demonstrated through quizzes]. [ACFEF Section 2 - Sanitation and Safety, (9)]

1. Week 1
   1. Course Intro, Uniforms, Blackboard Layout, Student Forms
   2. Restaurant Culture (Foodology)
   3. Vision/Mission
   4. Customer Service
   5. Menu Production/Station Training
   6. Equipment Use and Care
   7. Sanitation and Safety
2. Week 2
   1. Leadership and Management
   2. Statements of Belief
3. Week 3
   1. Menu and Costing
4. Week 4
   1. Staffing and Training
   2. Handling Conflicts
5. Week 5
   1. Marketing, Merchandising, and Branding
6. Week 6
   1. Cash Management
   2. Equipment Specifications
7. Week 7
   1. Restaurant Troubleshooting
   2. Cleaning

• No-Stakes Assessments:
  • Engagement
  • Worksheets
  • Activities 
  • Group Work
  • Checklists
• Low Stakes Summative/Formative:
  • Quizzes (short answer)
  • Lab Exercises
  • Assignments (analysis, written response, application)
• High Stakes Summative:
  • Exams (short answer)

• Lecture/Discussion: 20-30%
• Demonstration/Coaching:  20-30%
• Group Work/Work Team: 15-20% 
• Practical Performance: 20-30%