Equipment: pocket thermometer (dial or digital)

Uniform:

• knit UD polo shirt with collar - white or navy blue (no t-shirts);
• white or black or navy blue or khaki slacks (no jeans);
• white or black leather, rubber soled shoes

   (no cloth sneakers, clogs or open toed shoes)

Catalog Description

This course is designed to provide laboratory experience in quantity food production and delivery systems with emphasis on equipment, principles of safe food handling, quality standards and controls, menu planning, and environmental issues.

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Course Objectives

Upon completion of this laboratory experience, the student will be able to:

1. identify and use quantity food production equipment
2. analyze principles of menu planning as they apply to a specific foodservice operation
3. perform basic cooking principles and techniques of quantity food production
4. demonstrate principles of sanitation & food safety
5. determine costs of waste disposal & fresh water costs for dishmachine use
6. identify practices to reduce, reuse & recycle waste
7. evaluate customer reaction to food
8. explain the components of a quantity foodservice operation by means of a poster presentation
9. use electronic mail and the World Wide Web to complete course assignments

Grading

• 15% - equipment quiz
• 20% - oral presentation - menu
• 20% - foodservice operation analyses (3)
• 20% - poster presentation
• 15% - poster presentations fact-finding quiz
• 10% - student responsibilities (includes Pass/Fail assignments)

Grade%

Class Schedule

Section 10: Thursday

Date

Topic

References

*Feb 10	Orientation to course/     Foodservice Sanitation/     Handwashing	Chapters: 3: 50-73,  8:230-247
*Feb 17	Thermometers/     Menu Planning/     Orientation to Facilities    (Wear required uniform; bring thermometer)	Chapter 4: 88-108

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Equipment Quiz

Use the interactive quiz to test your equipment knowledge.
 

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Assignments

Oral Presentation - Menu

1. Objective - analyze principles of menu planning as they apply to a specific foodservice operation
2. The student or student group at each facility placement will complete a 15 minute presentation to the class about the menu served at their facility.  All students in the group are expected to participate in the presentation.

 
3. Information will include the following (each topic should relate specifically to the menu):
1. what is served? (examples of food characteristics & combinations)
2. who is eating this food? (profile the customer: demographics, sociocultural factors, nutritional requirements, food habits & preferences)
3. how is the menu written?  (who, when, steps involved, planning resources i.e.recipe sources)
4. what is the menu pattern?
5. what equipment is used to produce this menu?  who are the people who prepare the food? what is the level of their cooking skills?
6. what are the goals of this organization? how are they reflected in the menu being served?
4. Evaluation: content & delivery

 
5. References: see class schedule

1. Objectives
1.  Identify and use quantity food production equipment
2.  Use electronic mail and the World Wide Web to complete course assignments
3.  Perform basic cooking principles and techniques of quantity food production
2. Activities
1.  Each student will tour their facility and use the Equipment Checklist to assess the kinds and amount and manufacturers of equipment on site and/or in use.
2.   Each student is expected to operate, clean  and describe safety features of at least one piece of equipment (document in email to instructor).
3.   After studying ( http://www.udel.edu/cmanning/ntdt325/equip.html), students will take a written quiz at the end of the semester. Use the interactive quiz to test your equipment knowledge.
3. Evaluation
1.  completion of equipment checklist & discussion of results with instructor
2.  written quiz
3.  email documentation

 

1.  Objective
1. Identify management practices regarding energy & water conservation & air quality
2. Activities - completion of checklist
3. Evaluation - pass/fail
4. References - see class schedule & Position of The American Dietetic Association: Natural resource conservation & waste management, J Amer Diet Assoc, 97(4):425-28, 1997 (http://www.eatright.org/positions.html)

 

These analyses provide the opportunity for you to reflect upon your laboratory experiences and to make connections between textbook information and the real world of a foodservice operation. See guidelines and evaluation criteria.

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1.  Objective
1. Explain the components of a quantity foodservice operation by means of a poster presentation
2. Guidelines -  Pictures of sample posters are available here.

 
3. Evaluation -

Assignment Due Dates

1. Menu Oral Presentation (with peer evaluation) -

- see class schedule
2. Quantity Foodservice Equipment

(see http://www.udel.edu/cmanning/ntdt325/equip.html)
• Equipment Checklist - on or before Friday, Mar 24
• Quiz - see class schedule
3. Environmental Mgt

    - TBA
4. Foodservice Operation Analyses
• Mar 3
• March 24
• Apr 28 (all EXCEPT public school placements) or May 5 (public school placements)
5. Poster Presentation
•    worksheet/proposed layout -  May 11 class
•    poster with self-evaluation from each student - day BEFORE Final Exam by 1 p.m.
•    fact-finding quiz - Final Exam
•    peer evaluation - Final Exam

Policy on Student Responsibilities

1. Attendance & promptness (arriving a minimum of 5 minutes prior to scheduled time) is expected for all class meetings and at your assigned facility.
1. Attendance at facility will be documented by signature of facility supervisor .
2. All deviations must be communicated (email or voice mail) at least 12 hours in advance to the faculty.
3. If you are unable to attend class or facility observation due to illness, notify your instructor in a timely manner. You must also call your supervisor at your assigned facility to notify them that you will be absent; this notification should be prior to or at the beginning of your scheduled time at the facility.
4. Unexcused absences from lab (oncampus class or from facility assignment) will result in lowering of final grade by one letter grade (e.g. B+ becomes a B).
2. For facility observations students must follow standards of good personal hygiene:

	hands must be clean with short, evenly trimmed nails free of any nail polish
	jewelry is limited to wristwatch and/or wedding-engagement ring
	hair must be clean, neat & controlled by hair restraint (cap or net)
	male students must be clean shaven
	female students must use a minimum of makeup
	wear clean uniform according to course and facility guidelines and bring pocket thermometer

3. Participate in class activities in a meaningful manner (ask questions, make comments, discuss material).

Your activities at the facility may be totally planned by your facility contact person and/or may be a result of your initiative using course objectives as a guide. Do not hesitate to suggest activities which you would like to observe or carry out. Facilities vary as to the kinds of hands-on activities available to you during scheduled lab time, and it is up to you to take advantage of as many of them as possible.

Practice punctuality & neatness in completing course requirements.

1. Assignments are due on or before the assigned date.
2. Late assignments will be reflected Student Responsibilities grade component.
3. Staple all loose pages, otherwise they will not be accepted!
4. You are expected to check your email regularly (at least twice a week) for class related information. Outside of class, especially during those weeks when we do not meet on campus, use email to ask questions regarding class material and assignments.

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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Last Updated: February 15, 2000