Department:    CAHM

 Course #:    180

 Credits:    1

 Variable:     No

 Course Description  

Introduction to food operations, line-cooking, advanced saucing techniques, customer service, equipment operation, sanitation, books,tools, and international flavor principles. Overview of the roles and responsibilities of various restaurant personnel and professionalism.

 Prerequisite  

None

Contact Hours (based on 11 week quarter)

Lecture: 11

Lab: 0

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree, Required for certificate  

Equivalencies At Other Institutions

Learning Outcomes

After completing this course, the student will be able to:

1. Identify each restaurant station and the responsibilities of each station.
2. Identify the responsibility of each restaurant station lead or supervisor.
3. Identify the responsibility of each restaurant management position.
4. Identify the skills necessary to be a successful line cook, station lead and restaurant manager.
5. Identify the general mise en place for each restaurant station.
6. Identify and demonstrate the use of restaurant communication systems and restaurant accountability systems.
7. Identify the specific “front of the house” positions and their specific responsibilities.
8. Identify the overall components of a successful “front of the house” operation and the specific components needed for successful “front of the house” positions.
9. Identify the general mise en place for the “front of the house” positions.
10. Identify the flavor principles of the major international cuisine.
11. Identify the basic menu types, the principles of menu development, and menu pricing.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

0. Application and Integration

Definition: Applying information from one or more disciplines and/or field experiences in new contexts (Outcome 0.1); developing integrated approaches or responses to personal, academic, professional, and social issues (Outcomes 0.2-0.5).

Outcomes: Students will be able to . . .
0.3 Identify and evaluate the relationships among different perspectives within a field of study and among different fields of study.

4. Community & Cultural Diversity

Definition: Recognizing the value of human communities and cultures from multiple perspectives through a critical understanding of their similarities and differences.

Outcomes: Students will be able to . . .
4.2 Understand, value and respect human differences and commonalities as they relate to issues of race, social class, gender, sexual orientation, disabilities and culture.

5. Global & Local Awareness & Responsibility

Definition: Understanding the complexity and interdependence of, and stewardship responsibilities to, local and global communities and environments.

Outcomes: Students will be able to . . .
5.4 Understand the concept of local/global stewardship, and its ethical components, to communities and environments.

6. Individual Awareness & Responsibility

Definition: Understanding, managing, and taking responsibility for one’s learning and behavior in varied and changing environments.

Outcomes: Students will be able to . . .
6.2 Demonstrate standards of professionalism in manner, appearance, and setting appropriate to the context, including the classroom, workplace, and community.

7. Aesthetics & Creativity

Definition: Interpreting human experience through engagement with creative processes and aesthetic principles.

Outcomes: Students will be able to . . .
7.1 Demonstrate an understanding of the creative process.
7.2 Demonstrate knowledge of aesthetic principles.

Course Contents

1. Mise en Place.
2. Front of the house.
3. Management positions.
4. Skills for various stations and positions.
5. Accountability and communication systems.
6. Professionalism.
7. Components of successful restaurant operation.