COURSE SYLLABUS
Fall 2007 August 28, 2007 – October 9, 2007
Tue.,
Instructor:
Office Phone:
Home Phone:
e-mail: bsbarton@dmacc.edu
FAX:
Methods of efficiently serving safe, pleasant food. An awareness of sanitation will be created for all areas of food service.
1. Identify relationships between bacteria and food-borne illness.
1.1. Name and describe conditions for microorganisms to present a biological hazard to food being served.
1.2. Compare
illnesses caused by food borne hazards.
2. Use sanitary techniques for warewashing and dishwashing.
2.1. Identify cleaning agents and equipment and their correct use.
2.2. Demonstrate
proper cleaning procedures for different utensils and equipment.
3. Practice good personal hygiene.
3.1. Supervise employees in sanitary practices and personal hygiene.
3.2. Set up
rules necessary for the practice of good personal hygiene.
4. Establish an appropriate dress code for food service workers.
4.1. Set up rules, policies, and procedures for personal hygiene
4.2. Identify
training resources and needs.
5. Develop proper procedures for storage of food and supplies.
5.1. Receive, store, and distribute food supplies and equipment.
5.2. Store
food and supplies according to space and temperature.
6. Maintain serving area, equipment, and dishes in safe, sanitary, and attractive condition.
6.1. Identify state and federal health care standards/regulations.
6.2. Monitor department compliance with standards.
6.3. Interpret
and use material safety data sheets.
7. Serve attractive and appetizing food following a written menu.
7.1. Develop standard menu.
7.2. Use simple garnishing techniques.
8. Select proper serving utensils for food.
8.1. Monitor food quality, portion size, and accuracy of menu.
8.2. Use appropriate tools for each serving task.
8.3. Implement
portion control and monitor its use.
9. Set table and serve meals correctly following state and federal sanitary regulations.
9.1. Train employees to follow sanitary regulations for meal service.
9.2. Evaluate
type, quality, and temperature of food served.
10. Assist in selection of feeding devices for residents who would benefit from their use.
10.1. Determine and understand resident needs.
10.2. Identify sources for needed adaptive devices.
1. Attendance: Since this course relies heavily on classroom
discussion and activities, it is very important that you attend every
session. Please let me know ahead of
time if you will not be in class.
2.
3. Assignments:
a. There will be a short in-class written assignment during each session which may not be made up if the class is missed.
b. There will be one in-service presentation (see details) as part of your grade.
c. There
will be two or more assignments as homework to bring to the classroom,
information from your facilities about procedures, equipment, and/or supplies,
which will be part of your grade.
4. Hairnets: We may be visiting the kitchen, so please
bring a hairnet or cap to each session.
5. Tests: The final exam will be an in-class written
test on the last day of the course. It
will include objective questions (such as true/false and matching) with
practical applications. If you cannot be
at the last session, please contact me to arrange for a make-up time and
place. There may be pop quizzes in this
course.
6. Evaluation: Your final grade will be based on the
following percentages:
Participation 30 points
Written assignments 100
Quizzes 60
Meal Service Test 30
Inservice class
presentation 30
Final Exam 100
TOTAL 350 points
The following scale will be used to determine your final
grade.
A – 90% C = 70%
B –
80% D = 60%
F = below 60%
Texts:
Foodservice Management and Food Safety , 2006, Grossbauer, Sue, RD; Dietary Managers Association;
Meal Service
Study Course, 3rd ed., ISU Press.
Assignments:
August 28, 2007 Chapters 35
& 36
September 4, 2007 Chapters 37 &
38
September 11, 2007 Chapters
39, 40, & 41(turn in proposed subject for class presentation “mock” inservice )
September 18, 2007 Chapters 42, 43 & 13, and begin Meal Service Workbook
September 25, 2007 Meal Service Workbook
NO SANITATION CLASS ON Oct.2, 2007
October 9, 2007 Review for Exam
Class Presentations
FINAL EXAM
We will attempt to make reasonable accommodations for persons with disabilities upon request. Please let your instructor know of your need the first day of class.
Each student will prepare and present an abbreviated plan for an Inservice on the day of the final exam (unless scheduled earlier) for 30 points. This represents approximately 7% of your final grade, so choose your subject early to allow plenty of time to plan and organize.
CHOICE OF TOPICS: For those doing the Field Experience, Lessons 4, 6 or 8 have suggested topics
LENGTH: 10
minutes or less
TARGET AUDIENCE: You will specify (e.g., cooks, dietary staff, etc.)
GOALS OF THIS PROJECT:
1. To
be able to perform supervisory role of instructing employees in improved work
methods.
2. To make an in-depth study of an area of meal service or sanitation.
GRADED ON:
1. Completion
of inservice report form.(attendance sheet)
2. Written
outline for the Inservice.
3. Accuracy
of information presented.
4. Appropriateness
for target audience.
5. Presentation
– audience able to hear, understand, see.
6. Use
of introduction to material/presentation.
7. Inclusion
of visual aids or demonstration.
8. Use
of concrete examples.
9. Prompt your audience to action after the program.
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