General Information 

Professor Information

Instructor Profile Picture

Instructor

Mark D'Alessandro

Office

E-mail

mdalessa@fiu.edu

phone

By Appointment

Office Hours

By Appointment

Turn Around Time

Within 24 hours

Additional Notes

Course Description and Purpose

This is a unique course allowing the opportunity for students with advanced culinary skills to learn the art and science of managing culinary innovation and entrepreneurship. The learner is directly involved in planning, organizing and implementation of culinary presentation skills which highlight innovation and global influences.

Course Objectives & Learning Outcomes

The objective of this course are:

  1. To improve the student’s ability to develop an entrepreneurial plan for an actual demonstration and communicate that effectively with peers and industry leaders.
  2. To improve student’s knowledge of the nature of food preparation and managing culinary innovation and the role of the manager in profit planning.
  3. To develop the organizational tools which are necessary to effectively manage food product innovation and sales success.
  4. To develop student’s ability to evaluate and assess global food trends and adaptations in our diverse multi-cultural community.
  5. Develop an understanding for the manufacturing process and the processes involved in product development to selling of the product.   

Important Information

Policies

Please review the FIU's Policies webpage. The policies webpage contains essential information regarding guidelines relevant to all courses at FIU, as well as additional information about acceptable netiquette for online courses. For additional information, please visit FIU's Policy and Procedure Library.

As a member of the FIU community you are expected to be knowledgeable about the behavioral expectations set forth in the FIU Student Conduct and Honor Code.

Technical Requirements and Skills

One of the greatest barriers to taking an online course is a lack of basic computer literacy. By computer literacy, we mean being able to manage and organize computer files efficiently and learning to use your computer's operating system and software quickly and easily. Keep in mind that this is not a computer literacy course, but students enrolled in online courses are expected to have moderate proficiency using a computer. Please go to the What's Required webpage to find out more information on this subject.

Privacy Policy Statements for Partners and Vendors

Please visit our Technical Requirements webpage for additional information.

Accessibility and Accommodation

The Disability Resource Center collaborates with students, faculty, staff, and community members to create diverse learning environments that are usable, equitable, inclusive, and sustainable. The DRC provides FIU students with disabilities the necessary support to successfully complete their education and participate in activities available to all students. If you have a diagnosed disability and plan to utilize academic accommodations, please contact the Center at 305-348-3532 or visit them at the Graham Center GC 190.

For additional assistance please contact FIU's Disability Resource Center.

Web Accessibility Statements for Partners and Vendors 

Please visit our ADA Compliance webpage for additional information about accessibility involving the tools used in this course.

Academic Misconduct Statement

Florida International University is a community dedicated to generating and imparting knowledge through excellent teaching and research, the rigorous and respectful exchange of ideas, and community service. All students should respect the right of others to have an equitable opportunity to learn and honestly demonstrate the quality of their learning. Therefore, all students are expected to adhere to a standard of academic conduct, which demonstrates respect for themselves, their fellow students, and the educational mission of the University. All students are deemed by the University to understand that if they are found responsible for academic misconduct, they will be subject to the Academic Misconduct procedures and sanctions, as outlined in the Student Conduct and Honor Code. Academic Misconduct includes:

 Cheating

  • The unauthorized use of any materials, information, study aids or assistance from another person on any academic assignment or exercise, unless explicitly authorized by the course Instructor; 
  • Assisting another student in the unauthorized use of any materials, information, study aids, unless explicitly authorized by the Instructor; and 
  • Having a substitute complete any academic assignment or completing an academic assignment for someone else, either paid or unpaid; and

Plagiarism

  • The deliberate use and appropriation of another are work without any indication of the source and the representation of such work as the Student's own.
  • Assisting another student in the deliberate use and appropriation of another’s work without any indication of the source and the representation of such work as the student’s own. 

Learn more about the academic integrity policies and procedures as well as student resources that can help you prepare for a successful semester.

Panthers Care & Counseling and Psychological Services (CAPS)

If you are looking for help for yourself or a fellow classmate, Panthers Care encourages you to express any concerns you may come across as it relates to any personal behavior concerns or worries you have, for the classmate’s well-being or yours; you are encouraged to share your concerns with FIU’s Panthers Care website.

Counseling and Psychological Services (CAPS) offers free and confidential help for anxiety, depression, stress, and other concerns that life brings. Professional counselors are available for same-day appointments. Don’t wait to call (305) 348-2277 to set up a time to talk or visit the online self-help portal.

Inclusivity Statement

This course will serve to embrace the diversity and inclusivity found within Florida International University. We appreciate and respect diversity, equality, equity, cooperativeness, community, and sustainability within our online courses. We are committed to the ongoing education of our students and their participation within the course regardless of gender, ethnicity, age, sexual orientation, geographical location, religion, and disability. We strive in encouraging collaboration by preparing our students to value the differences in others. At the core of our intentions is the encouragement of acceptance and appreciation of differences within our student population and community.

Copyright Statement

The following conduct is prohibited by the Student Conduct and Honor Code. Lack of familiarity with University policy is not a defense to a violation of this Code. Unless specifically noted, the intent is not a required element to establish a policy violation. The following conduct violation or any attempt to violate the Code will be used in charging all Students or Student Organizations;

Section 5 | Conduct Violations - g. Computer Misuse

  • vii. Unauthorized distribution or downloading of copyrighted materials, including but not limited to, unauthorized peer-to-peer file sharing. This is a violation whether the user is using their own personal computer or the University’s information technology system for unauthorized distributions.

Copyright Statement: The materials and content in this online course are provided solely for student use during the course. Course materials may not be shared outside of the course or with any third party without the explicit permission of the instructor or content publisher. Visit FIU Library’s Copyright Lib Guide to learn more about copyright law and restrictions.

Additional Resources:

Course Prerequisites

There are no prerequisites for this course.

Textbook and Course Materials

Developing new food products for a changing marketplace, 2nd edition (Required)
title : 

Developing new food products for a changing marketplace, 2nd edition (Required)

authors : 

Aaron L. Brody and John B. Lord

publisher : 

CRC Press

publish date : 

2007

isbn 10 : 

0849328330

isbn 13 : 

9780849328336

Textbook Description

A Book Component

New food product development: From concept to marketplace, 3rd edition (open source, link is below, required)
title : 

New food product development: From concept to marketplace, 3rd edition (open source, link is below, required)

authors : 

Gordon W. Fuller

publisher : 

CRC Press

This resource is free, and available at the link above.

Expectations of This Course

This is an online course, which means most (if not all) of the course work will be conducted online. Expectations for performance in an online course are the same for a traditional course. In fact, online courses require a degree of self-motivation, self-discipline, and technology skills which can make these courses more demanding for some students.

Students are expected to:

  • review the getting started page located in the course modules;
  • introduce yourself to the class during the first week by posting a self-introduction in the appropriate discussion;
  • take the practice quiz to ensure that your computer is compatible with the learning management system, Canvas;
  • interact online with instructor and peers;
  • review and follow the course calendar and weekly outlines;
  • log in to the course 3 times per week;
  • respond to discussions by the due date specified. No late work will be accepted; 
  • respond to emails within 3 days; 
  • submit assignments by the corresponding deadline

The instructor will:

  • log in to the course 3 times per week;
  • respond to discussion postings within 3 days of the deadline
  • respond to emails within 24 hours
  • grade assignments within 7 days of the assignment deadline.

Course Detail

Course Communication

Communication in this course will take place via the Canvas Inbox. Check out the Canvas Conversations Tutorial or Canvas Guide to learn how to communicate with your instructor and peers using Announcements, Discussions, and the Inbox. I will respond to all correspondences within 24 hours.

Discussion Forums

Keep in mind that your discussion forum postings will likely be seen by other members of the course. Care should be taken when determining what to post.

Discussion Forum Expectations:

  • Provide clear guidance on the expectations and requirements
  • Available dates (unlimited or for an specific time)
  • Criteria for evaluating the originality and quality of students' comments and grade credit expected
  • The expected turn-around time for feedback or grades.

Assignments

  • Homework:These assignments will be posted on Canvas in each module when assigned in The Discussion Board Forum, and can be completed and submitted entirely on that platform. They will be graded as follows: 30% fulfilling length requirement, 30% submitted on time, 40% content analysis.


    Quizzes: The two quizzes will be based off the lectures uploaded to Canvas, and reading assignments in the textbooks and other resources.


    Project Literature Review: For this assignment, search the Internet for inspiration and information about products and/or concepts like that which you will develop in your Course Project. List at least 15 sources that you will be referencing as you develop your project. Provide citation information for them, and annotate how they will shape your thinking. This paper should be word processed with Times New Roman (12 point) font and 1-inch margins and submitted as a .docx or .pdf


    Week #7 Project Presentation: For this assignment, create a presentation (.pptx or .pdf) of what you will develop for your Course Project. This is not your fully finished business plan, but a formal declaration of what you will be creating this semester. Provide details for the product concept, be it a restaurant, menu, packaged food item, food truck concept, or something altogether different. Think of this as an elevator pitch that will make me want to know more.


    Guest Speaker Response: This assignment will be on Canvas, in the module where it is assigned. Respond to the prompts provided, and submit your response on Canvas.


    SWOT Analysis: Using the materials presented in the lectures and textbooks, perform a SWOT analysis for the product you are creating for the Course Project. The format is up to you: create a presentation, or word-processed document and submit on Canvas.


    Course Project: This final project will bring together all components for the course and will contain your conceptualization of a food related product, or business. In essence, this project is a business plan. I will act as a potential investor, and your project should function as your proposal to me for capital investment. Both a rubric, and more expansive directions will be provided later in the semester. This project will be presented to me, and a group of your peers in a Zoom call during the final weeks of the semester. For this, you will need a computer with webcam and microphone.


    Course Project Presentation: You will submit a recording of you pitching your presentation during the last weeks of the semester. The videos should be between 3-5 minutes, and contain as much of the information from your Course Project as you would need to pitch to a potential investor. Think: Shark Tank. It is my recommendation that you record this on Zoom, and utilize the Share Screen and Record functions. Zoom will automatically convert the file into a .mp4 which you can upload into Canvas. 

Zoom Video Conference 

Zoom is a video conference tool that you can use to interact with your professor and fellow students by sharing screens, chatting, broadcasting live video/audio, and taking part in other interactive online activities. We will be utilizing this tool to conduct the Course Project Presentations.

Zoom meetings if we schedule them for this course, can be accessed via the Zoom link in the course navigation menu. Once you click on the Zoom link, it will route you to join the meeting for the respective class session. You will also be able to view upcoming meetings, previous meetings that you have already joined, and meeting recordings. Before joining an actual class session:

If you encounter any technical difficulties, please contact the FIU Canvas Help Team. Please ensure you contact support immediately upon the issue occurring.

Grading

Course Requirements
Number of Items
Points for Each
Total Points Available
Weight
Quizzes
35020025%
Exams
220040025%
Discussion/Participation
110010025%
Assignments
310030025%
Total
10N/A1000100%

Grading Schema

Name From To
A
100%
95%
A-
< 95%
90%
B+
< 90%
87%
B
< 87%
83%
B-
< 83%
80%
C+
< 80%
77%
C
< 77%
70%
D
< 70%
60%
F
< 60%
0%

Course Calendar

Weekly Schedule

Weekly Schedule

Our course schedule is contained in the matrix below.

Date
Topic
Practicum
Reading
Deliverable

10 Jan



The Food Industry & Disney Creative Strategy


Review “Disney” & Brody Ch #1 presentations



Read: Brody Ch #1





*Complete Discussion Board #1

*Work on Disney Creative Assignment


18 Jan


Introduction to Entrepreneurship & Innovation


Review presentations in this week’s module on Canvas





* Creativity Assignment Due in Discussion Board (#2)


24 Jan


Case Study: Food Businesses in New York State


Review presentations in this week’s module on Canvas


*Complete Discussion Board #3



31 Jan


Business Fundamentals


Review presentations in this week’s module on Canvas


Read: Alex Kuk, Temple Street Eatery Interview


*Complete Discussion Board #4


7 Feb


New Product Success & Failure


Review presentations in this week’s module on Canvas


Read: Brody Ch #3


*Complete Project Literature Review


14 Feb


Product Development Process


Review presentations in this week’s module on Canvas


Read: Brody Ch #4,

New Food Product Development Chs #1-3


Take Quiz #1


21 Feb


Developing Your Food Concept Business Plan


2022 SOBEWFF

Please volunteer!

Review presentations in this week’s module on Canvas



*Complete Discussion Board #5 and include a presentation with a summary of what your food concept will be for the Course Project




7 Mar


Research, Competition & SWOT Analyses

Review presentations in this week’s module on Canvas


New Food Product Development Chs #4 & 5


*Complete Discussion Board #6


14 Mar


Development of Packaging and Branding


Review presentations in this week’s module on Canvas


Read: Brody Chs # 9 & 18


*Complete Discussion Board #7


21 Mar


Food Marketing


Review presentations in this week’s module on Canvas


Read: Brody Ch #20 & New Food Product Development Chs #6



*Complete Discussion Board #8




28 Mar


Leadership & Management


Review presentations in this week’s module on Canvas





Chapter 8





*Complete Discussion Board #9


4 Apr


Product Testing & Launch


Review presentations in this week’s module on Canvas



*Complete Discussion Board #10


11 Apr


Work on Food Concept Business Plan




Take Quiz #2

*Complete Discussion Board #11


18 Apr



Course Project Presentations




Submit presentation videos on Canvas


25 Apr



Presentation Reviews




Watch Presentation Analysis Video



TBA


Final Exam, Due May 2 @ 11:59 PM