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COURSE SYLLABUS

1. TITLE OF COURSE: Application of Food Production Principles
  PREFIX/NUMBER: CUA 134 CREDIT HOURS: 1
2. PREREQUISITE: CUA 124, CUA 132 & CUA 133
3.

RESOURCES NEEDED:

 
 

TEXT:

 

SUPPLIES:

Set of Knives

Chef's Coat and Hat
4.

COURSE DESCRIPTION:

Class meets six hours per week for four weeks. "Applications of Food Production Principles" will serve as the practice vehicle where the student applies food production principles for foods covered in CUA 121, CUA 122, CUA 123, CUA 124, CUA 131, CUA 132 and CUA 133.  They will prepare a variety of complete meals for group settings.
5.

COURSE GOAL:

To provide students with the opportunity to demonstrate their ability to perform the tasks of a production food service worker in bulk food preparation.
6. COURSE OBJECTIVES:
  By the end of the course, students will
  (A) follow standards of appearance, safety and sanitation when working in the PCC kitchen.
  (B) pass the National Test with a score of 75% or better.
  (C) prepare and evaluate quality food products - store and use left overs.
  (D) plan time and work space requirements for a day's production.
  (E) order food items as needed.
  (F) handle fresh and processed food products to maintain food safety and quality.
  (G) apply mis en place techniques.
  (H) use tools, utensils and equipment.
  (I) use co-workers to assist in the production of a complete day's or event's production list.
  (J) interpret food production assignment/schedule and plan production procedures.
  (K) organize production on a daily needs basis - organize production for special events.
  (L) prepare an entree for a meal for the student cafeteria.
  (M) prepare the accompaniments for a meal for the student cafeteria.
  (N) prepare an entree for a meal for a special event.
  (O) prepare the accompaniments for a meal for a special event.
  (P) use and adjust standard recipes as needed.
  (Q) record information on production assignments/schedules.
7. STUDENT RESPONSIBILITIES
 

(A)

Schedule class time on an individual basis with the instructor.  It is the student's responsibility to fulfill the required hours of the course as scheduled with the instructor.
 

(B)

Wear required uniform when in the kitchen.
 

(C)

Follow kitchen rules and procedures regarding safety and sanitation.
 

(D)

Sign up for production activities on the production assignment sheet/schedule.
(E) Finish each production activity with the quality and quantity of items as indicated by the production assignment Sheet/schedule.
(F) Demonstrate, to self and instructor satisfaction, competency in all planning and production areas of the course.
8. EVALUATION PROCEDURES:
    Application of basic food production principles 15%
    Quality of food products 30%
Organization, speed and efficiency of work in kitchen 30%
Planning ability 15%
Final Exam 10%
    Grading Scale
Raw Score Range 		Letter Grade
    90 to 100 A
    80 to 89 B
    70 to 79 C
60 to 69 D
below 60 F

Special Remarks:

1.

Tardy Policy:  A student who is late three times (enters classroom after the instructor has taken roll) will be charged with one full absence unless the student can provide valid reasons for one or more of these tardies.

9. COURSE OUTLINE:
10. METHODS OF INSTRUCTION:
  "Application of Food Production Principles" will be student driven.  The student will determine food and beverage items to be prepared from a production assignment sheet/schedule posted in the kitchen and will be responsible for quality production of items on the schedule.
11. ACADEMIC INTEGRITY:
  The very nature of higher education requires that students adhere to accepted standards of academic integrity. Therefore, Pueblo Community College has adopted a policy of academic conduct as described in the Student Handbook. Violation of academic integrity may be defined to include the following: cheating, plagiarism, falsification and fabrication, abuse of academic materials, complicity in academic dishonesty, and personal misrepresentation. It is the student’s responsibility to be aware of the behaviors that constitute academic dishonesty. Sanctions for violating the standards of academic integrity may include warning, probation, suspension, and/or failure of the course or assignment at the discretion of the instructor.
12. ADA NOTICE:
  Students who have a documented disability may be eligible to receive accommodations for this class. Please contact the Disability Resources Center at 549-3446 for further information.