Catering Practicum

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Western Technical College 10317149 Catering Practicum Course Outcome Summary Course Information Description Career Cluster Instructional Level Total Credits 1.00 Total Hours 54.

1 Western Technical College Catering Practicum Course Outcome Summary Course Information Description Career Cluster Instructional Level Total Credits 1.00 Total Hours Students will gain practical, hands-on experience by planning, managing, and working in various types of catering functions. Menu planning, costing, customer service and set ups will be experienced through buffet and table service catering functions. Students will have the opportunity to select an approved food service facility in which to apply learned theory. Hospitality and Tourism Associate Degree Courses Types of Instruction Instruction Type Clinical Credits/Hours 1 CR / 54 HR Course History Last Approval Date 6/28/2012 Purpose/Goals Plan and execute different types of catering functions Target Population Second trimester students Pre/Corequisites Prerequisite Sanitation & HACCP Principles Prerequisite Foods 2 Prerequisite Quantity Foods Course Outcome Summary - Page 1 of 6

2 Textbooks Catering: A Guide to Managing a Successful Business Operation. 2nd Edition. Copyright Mattel, Bruce. Publisher: John Wiley & Sons, Inc. ISBN-13: Required. Learner Supplies White apron - $7. Vendor: Campus Shop. Required. Culinary Kit - $186. Vendor: Campus Shop. Required. Black Pants - $ Vendor: To be discussed in class. Required. White shirt (short sleeve with button down collar) - $ Vendor: To be discussed in class. Required. Black shoes with non-slip soles (no tennis) - $ Vendor: To be discussed in class. Required. Chef Coat - $25. Vendor: Campus Shop. Required. Black baseball cap with Western s Logo - $25. Vendor: Campus Shop. Required. Name Pin - $5.00. Vendor: To be discussed in class. Required. Black Polo Shirt - $20. Vendor: Campus Shop. Required. Core Abilities 1. Apply mathematical concepts Program Outcomes 1. Apply principles of safety and sanitation in food service operations Type TSA Summative 1.1. Capstone Project 1.1. Demonstrate safe work practices 1.2. Attain State approved food service certification 1.3. Verify Safety Data Sheets (SDS or MSDS) with actual products Course Outcome Summary - Page 2 of 6

3 1.4. Practice documented personal hygiene 1.5. Identify major allergens 1.6. Examine you role in local emergency response procedures 1.7. Apply the 7 HACCP principles 2. Demonstrate culinary skills Type TSA Summative 2.1. Capstone Project 2.1. Demonstrate knife skills 2.2. Analyze recipes prior to beginning food preparation 2.3. Apply theories of food preparation to various requirements 2.4. Differentiate between cooking methods and associated product outcomes 2.5. Select proper equipment for desired result 2.6. Select cooking methods for desired result 2.7. Prepare recipes and formulas according to industry standards 2.8. Prepare food in desired quantities 2.9. Organize culinary workstations for maximum efficiency Use time efficiently Course Competencies 1. Implement various types of functions including, but not limited to: on and off premise, buffet, table side, sit-down banquet, appetizers, brunch, breakfast, and specialty theme. Domain Psychomotor Level Practicing 1.1. On-the-job Performance 1.2. Drawing/Illustration - Performance will be satisfactory when: 1.1. students set up a room for a particular catering event students produce a room diagram, table diagram and/or a buffet diagram for a specific catering event students follow a diagram for setting up a room, a table or a buffet students select an appropriate set-up for an event students design a buffet set up students produce a steamtable diagram students demonstrate the correct way to assemble a chafer students diagram a room set up. 1.a. Identify the various types of set-ups for given catering functions. 1.b. Produce a table diagram,room diagram and/or buffet diagram for a specific catering function. 1.c. Demonstrate the correct set up of a chafing dish. 1.d. Diagram a buffet set-up. 1.e. Draw a steamtable diagram to follow the menu. 1.f. Illustrate a room arrangement for a particular catering event. 1.g. Select aesthetics for function. 1.h. Work a catering event at the Lunda Center or other approved catering facility. 1.i. Diagram a table set up to include flatware, dinnerware, and accessories (salt and pepper, cream and Course Outcome Summary - Page 3 of 6

4 1.j. 1.k. sugar, etc.). Develop a timeline for setting up a catering event. Identify steps necessary to comply with health and fire codes as well as occupancy and OSHA standards. 2. Demonstrate proper service during catering functions. Domain Psychomotor Level Practicing 2.1. Written Product - Performance will be satisfactory when: 2.1. students develop a menu that meets customer needs students produce a menu that takes space and equipment limitations into consideration. 2.a. Identify limitations in space and equipment after touring the catering and banquet facility. 2.b. Design menu with space and equipment limitations in mind. 2.c. Diagram a flow chart to include the movement of food, staff and customers. 2.d. Construct a food order 10 days prior to the catering event. 3. Apply the laws and regulations used in a catering business. Domain Cognitive Level Applying 3.1. Skill Demonstration 3.2. On-the-job Performance - Performance will be satisfactory when: 3.1. students produce a catering event that displays quality food and service students meet customer needs and expectations students complete all paperwork within one week after the catered event students meet all catering deadlines as specified in the order of operations timeline. 3.a. Meet with the client to discuss the specific purpose and needs of the function. 3.b. Prepare a contract for the client. 3.c. Modify recipes for production. 3.d. Complete a food requisition to submit to purveyors. 3.e. Prepare menu items for the catering function. 3.f. Direct production, service and clean up. 3.g. Complete recordkeeping process for catering event. 3.h. Apply sanitation and safety protocol. 3.i. Troubleshoot problems. Course Outcome Summary - Page 4 of 6

5 3.j. Develop a timeline for food production and room set to meet requested service times. 4. Exhibit sound customer service skills. Domain Cognitive Level Evaluating 4.1. Clinical Evaluation - Performance will be satisfactory when: 4.1. students complete work assignment and evaluations in the given time frame students meet with workers to discuss evaluations students successfully guide catering workers through their work assignments. 4.a. Develop worker assignments for the catering event. 4.b. Complete worker assignments prior to staff meeting. 4.c. Select appropriate uniforms to wear and specific tools needed to use for a catering event. 4.d. Discuss work assignments with staff previous to function. 4.e. Complete worker evaluations. 4.f. Complete manager evaluation. 5. Demonstrate sound sanitation and personal hygiene practices. Domain Psychomotor Level Practicing 5.1. On-the-job Performance 5.2. Clinical Evaluation - Performance will be satisfactory when: 5.1. students successfully perform all duties (waiting on tables, filling the buffet line, setting tables, etc.) that pertain to the service component of a catering event. 5.a. Develop a list of all activities that would need to be completed for successful and efficient front of the house service. 5.b. Perform correct service duties as discussed in catering theory class. 5.c. Describe elements of proper table and buffet service. 5.d. Practice pouring wine and water as well as hot and cold beverages. 5.e. Set up a station designed for an interactive buffet. 5.f. Apply proper times, temperatures and techniques to maintain quality sanitation. 5.g. Set the table following the perscribed diagram. 5.h. Assemble a list of supplies to pack and transport for an off-premise catering. 5.i. Develop a plan to deal with someone who has had too much to drink. 5.j. Lay out the bar area with the necessary supplies. Course Outcome Summary - Page 5 of 6

6 6. Integrate current laws and regulations in the execution of a catering event. Domain Cognitive Level Creating 6.1. On-the-job Performance 6.2. Case Study - Performance will be satisfactory when: 6.1. students follow all laws appropriate for the event students discuss case studies prior to a catering function. 6.a. Discuss personnel laws and issues pertinent to on and off premise catering. 6.b. Discuss food handling laws and issues pertinent to catering on and off premise. 6.c. Discuss sanitation and safety laws and issues pertinent to catering on and off premise. 6.d. List the various permits and licenses needed when catering. 6.e. Identify various types of insurance coverage needed. 6.f. Identify steps necessary to comply with health and fire codes as well as occupancy codes and OSHA standards. 7. Evaluate student managers in the planning and execution of a catering function. Domain Cognitive Level Evaluating 7.1. Self Assessment 7.2. Clinical Evaluation 7.1. students complete a self assessment students complete the clinical evaluation with a grade of 75% or better. Grading Information A % AB 89 93% B 84 88% BC 79 83% C 73 78% D 66 72% F 0 65% Course Outcome Summary - Page 6 of 6

ODESSA COLLEGE TECHNICAL STUDIES & CURRICULUM DIVISION CULINARY ARTS DEPARTMENT. 201 West University Odessa, Texas COURSE SYLLABUS

ODESSA COLLEGE TECHNICAL STUDIES & CURRICULUM DIVISION CULINARY ARTS DEPARTMENT 201 West University Odessa, Texas 79764 COURSE SYLLABUS COURSE NUMBER : CHEF 2232 COURSE TITLE : Buffet Theory and Production