General Information The template

Professor Information

Instructor Profile Picture

Instructor

Dalton Draper

Office

B408

E-mail

ddraper@fiu.edu

Office Hours

By Appointment

Course Description and Purpose

A course in advanced food production and service techniques to provide the student with realistic production, service and managerial experiences in an online setting. Students, acting as managers, will be required to plan menus, create training manuals, and generate accounting records on the profit and loss phases of the operation. Staffing, merchandising, and cost control procedures are integral parts of the course.

Course Objectives

  1. Students will acquire interpersonal relationship and managerial skills required in food preparation and dining room service.
  2. Students will be able to convert a specialty menu item into an entree, including all steps from purchasing to costing.
  3. Student teams will be able to prepare an organizational plan for an event.
  4. Student teams will execute the organizational plan for an event while keeping food and service quality at specified standards.
  5. Students will acquire knowledge of the process of personnel training and supervision in the areas of purchasing, stewarding, kitchen organization and production.
  6. Students will learn the correct use and care of equipment.
  7. Students will learn, and be given the opportunity to practice, proper food preparation and storage in a sanitary and safe manner.

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

FSS 3230 Introductory food management is required as a pre-requisite.

Textbook and Course Materials

On Cooking
title : 
On Cooking
authors : 
Sarah R. Labensky, Alan M. Hause, Priscilla Martel
publisher : 
publisher, Jan-2018
publish date : 
Jan-2018
isbn 10 : 
0134441907
isbn 13 : 
9780134441900
notes : 
Notes
additional notes : 
Additional Notes

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.

Assessments

In order to mitigate any issues with your computer and online assessments, it is very important that you take the "Practice Quiz" from each computer you will be using to take your graded quizzes and exams. It is your responsibility to make sure your computer meets the minimum hardware requirements.

All assessments will auto-submit when (1) the timer runs out OR (2) the closing date/time is reached, whichever happens first. For example, if a quiz has a closing time of 5:00 pm but the student begins the exam at 4:55 pm, the student will only have 5 minutes to complete the quiz.

Assessments in this course are not compatible with mobile devices and should not be taken through a mobile phone or a tablet. If you need further assistance please contact FIU Canvas Help Team.

Class Policies 

  1. Tardiness is unacceptable. Punctuality is the acceptable university and industry standard. Class starts at 8am, If you arrive between 8am – 8:15am you will receive full credit for the day. After 8:15 am you will receive no credit for the day. If you show up after 8:15 am two times, it will result in a 10% decrease of your final course grade.  NOTE:  All students are required to be in a clean and pressed uniform prior to each class.
  2. Each student is required to work a minimum of:

1 event in food preparation management

1 event in service 

2 events as a guest



  1. Students are responsible for the sanitation and re-organization of their assigned stations and equipment, as well as the kitchen as a whole.


  1. During the semester students are required to assist with a comprehensive cleaning of the Food Laboratories.


  1. Advanced preparation or Mise-en-place is normally required for each function.        All preparation must be performed under the supervision of the function manager(s) and Chef Draper or his assistant. Proper uniform is required for any advanced preparation activities without exception.


  1. Professor role is to instruct and advise managers. Managers follow instructions to organize, supervise and train staff. Staff work and follow the instruction of their managers.



  1. Consumption of food is confined to designate dining areas and times. No food is to be consumed during food preparation & production and no glass will be used for drinking water or drinks in the kitchen. This is not only a safety hazard but also sanitation hazard as the glass my break into the food. Only food grade plastic, or metal containers(cups bottles with a lid) are acceptable in the food preparation area.  


  1. The use of cellular phones, computers or other personal communication devices is forbidden during class unless permitted by the instructor.





COURSE REQUIREMENTS


Each management team will assume all the following responsibilities for one of the scheduled functions:


  1. Formatting all menu items using the standard recipe format utilized in On Cooking text.


  1. Design and printing of menus inclusive of layout, design, artwork, font and paper stock. All of which must be approved by the professor one week prior to the event. The Dining Room Manager is responsible for the printing of the menu.


  1. Managers are responsible for requisitioning, purchasing, receiving and storing supplies according to proper industry standards. Ingredients must be checked the day before the event by the Management Team’s Chef and Sous Chef and Pastry chef.


  1. Organization of details for the dining room – china, silver, linen, glass and appropriate flatware must be planned and organized. This set-up requires the entire management team to be present. Failure to show up for set-up as assigned will result in loss of points.


  1. Cross training and supervision of all staff including food and beverage production, safety and sanitation, and service demonstrations.


  1. Developing all budgets. Accounting statements and reports. Including purchases and par stocks for the demonstration and function. View the data by function, per person and per portion.


  1. Writing a staff schedule for each employee/manager, a work schedule for each station, safety and sanitation guidelines for all staff, grooming and appearance guidelines for production and dining room staff and managers. When appropriate different schedule will be implemented for the test cook and the function. Develop an organizational chart and chain of command.



  1. Students will complete a pre-function report.


  1. The Management Report submitted by each management team will have specific sections assigned to an individual. Format must be university or professional quality, which includes proper English grammar and spelling.



UNIFORM REQUIREMENTS

In order to insure your personal safety during the laboratory exercise and to conform to

Proper industry dress code and insurance regulations, all students must wear the

Following uniform to be eligible to work in the laboratories at any time.

Kitchen Uniform

●FIU Chaplain School cap             ●White double-breasted chef jacket*

●White apron                                   ●Black chef pants*

●Slip Resistant shoes                    ● Black Socks


Dining Room Uniform

  • White button down dress shirt with full sleeves         
  • Full length black dress pants or black skirt
  • Slip Resistant Shoes 
  • Black Tie (unless otherwise specified by management team)
  • Black belt
  • Aprons will be provided on the day of the event.

*Variation in style is permitted with approval of the professor or Robin*

Team positions for events

See Module for Dates of Events


Event 1Event 2Event 3Event 4
Food ProductionGroup 1Group 2Group 3Group 4
ServiceGroup 2Group 3Group 4 Group 1
GuestGroup 3Group 4Group 1Group 2
GuestGroup 4Group 1Group 2Group 3

Grading

Course Requirements
Weight
Final Function report30%
Pre-Function Report20%
Requisition10%
Assignments
20%
Participation20%
Total
100%

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

Modules

Dec 09 |100 pts