Syllabus

Introductory Commercial Food Production

1191-FIU01-FSS-3230C-SECRVC-15973

    General Information

    Professor Information

    Professor Photo
    Mark D'Alessandro
    By Appointment
    profmarkdalessandro

    Course Description And Purpose

    Study of basic and intermediate commercial food production management skills required in menu design and event planning. This knowledge will be applied in the production of appetizers, main course items and desserts for functions of all types and sizes. This course includes weekly content that will prompt the learner to plan, organize and conceptualize various events from culinary, managerial and service points of view.

    Course Objectives

    At the conclusion of this course, students will be able to:

    1. Achieve technical competency in food preparation and demonstrate skills required in the management of food preparation and service.
    2. Develop culinary skills required in the preparation and presentation of food.
    3. Prepare food items in a safe and sanitary manner.
    4. Identify a variety of ingredients and synthesize a menu from them.
    5. Effectively communicate and meet deadlines in the foodservice environment using professional terminology.

    Learning Outcomes

    Upon completion of this course students will be able to:

    1. Understand the structure and organization of classic and modern kitchen brigades from a managerial standpoint and be able to identify current examples of structure.
    2. Apply foodservice sanitation and safety principles in a commercial food operation.
    3. Be able to use and care for knives properly and be able to cut foods into a variety of classic shapes. 
    4. Understand the basic principles of various cooking methods and be able to apply them.
    5. Be able to apply proper cooking techniques to a variety of starches, vegetables, and garnishes from scratch.
    6. Be able to prepare and present attractively a variety of complete meat, fish, poultry, and vegetarian dishes post demonstration.
    7. Create a menu from scratch individually or in a group of students to fit an assigned theme.
    8. Cost out a recipe, establish a selling price, and develop a merchandising plan for menu items.
    9. Understand the basic service techniques and structure of a professional dining room. 

    Curriculum Learning Outcomes Matrix

    As a required course in the Hospitality and Tourism Management undergraduate degree program, this course requires the student to successfully demonstrate mastery of a number of learning outcomes. As the course proceeds during the semester, students will be evaluated on their professionalism, critical thinking, and communication and information literacy. Students will receive assessments that demonstrate their skill levels in each of these areas. The following table summarizes how the curriculum learning outcomes for the program are related to the specific course objectives, and lastly how course objectives will be measured and taught.

    Curriculum Learning Outcome Targeted Learning Goals (Course Objectives) Assessment in Course Learning Activity
    Professionalism Identify and utilize proper cooking tools and equipment

    Culinary lab production

    Quiz
    Lecture & Demonstration, Pearson DSM, Quiz, Scavenger Hunt, Culinary Lab
    Professionalism, Information literacy Demonstrate and evaluate safe and sanitary food preparation and storage techniques

    Culinary lab production

    Quiz

    Exams
    Lecture, Demonstration, Pearson DSM, Quiz, Exams and Culinary Lab
    Oral communication, Use of information technology, Professionalism, Business Ethics Work effectively within the team, using good communication, integrity, and professionalism Culinary lab production Peer review

    Canvas discussion group

    Culinary lab

    Peer Review
    Critical thinking, Use of information technology Develop and prioritize food preparation tasks to meet production deadlines

    Pearson Kitchen Manager

    Culinary lab production
    Lecture & Demonstration,  Chopped/Mystery Basket Midterm
    Service quality Efficiently produce a high quality restaurant meal

    Culinary lab production

    Exams
    Lecture & Demonstration Chopped/Mystery Basket Midterm & Final, Culinary Lab production
    Critical thinking, Use of Information technology Utilize technology to compute recipe yields, conversions and food costs

    Pearson Kitchen Manager

    Quiz

    Final Project
    Lecture & Demonstration Pearson DSM, Quiz, Exams and Project
    Critical thinking, business ethics, use of information technology Understand and apply kitchen management strategies that maximize profit and minimize waste

    Culinary Lab Production

    Final Project

    Quiz

    Lecture & Demonstration

    Pearson DSM, Culinary Lab
    Written communication, Oral Communication information literacy, use of information technology Design a simple menu that can be used in the modern global kitchen Final project Lecture, Final Menu Project and Presentation

     

    Important Information

    Course Prerequisites

    This course is designed for Hospitality majors with industry experience. This course is a prerequisite for FSS 4234 Advanced Food Management.

    Review the Course Catalog webpage for prerequisites information.

    Textbook

    Textbook Image
    On Cooking: A Textbook of Culinary Fundamentals
    Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause
    Prentice Hall, 5th edition, 2014
    ISBN-10: 0133458555
    ISBN-13: 9780133458558
    You may purchase your textbook online at the FIU Bookstore.

    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.

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

    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.

    Supplemental videos of technical demonstrations will be utilized to reinforce instruction. Through these videos, the techniques and concepts discussed in the text and supplemental PowerPoint files will be demonstrated by the Professor or alternate sources and will be accessed via the internet or Canvas.

    Please visit our Technical Requirements webpage for additional information.

    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.

    Other Required Materials

    A computer with imaging capabilities or digital camera / camera phone is essential in this class.

    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.

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

    Please visit the Canvas accessibility webpage for more information.

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

    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 to 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 Handbook.

    Academic Misconduct includes: Cheating – The unauthorized use of books, notes, aids, electronic sources; or assistance from another person with respect to examinations, course assignments, field service reports, class recitations; or the unauthorized possession of examination papers or course materials, whether originally authorized or not. Plagiarism – The use and appropriation of another’s work without any indication of the source and the representation of such work as the student’s own. Any student who fails to give credit for ideas, expressions or materials taken from another source, including internet sources, is responsible for plagiarism.

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

    FIU / CSHTM POLICIES

    The FIU Academic Pledge
    As a student of this university:
       I will be honest in my academic endeavors.
       I will not represent someone else's work as my own.
       I will not cheat, nor will I aid another’s cheating.

    Intellectual Honesty 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 to 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 Handbook.

    Misconduct includes: Cheating – The unauthorized use of books, notes, aids, electronic sources; or assistance from another person with respect to examinations, course assignments, field service reports, class recitations; or the unauthorized possession of examination papers or course materials, whether originally authorized or not. Plagiarism – The use and appropriation of another’s work without any indication of the source and the representation of such work as the student’s own. Any student who fails to give credit for ideas, expressions or materials taken from another source, including internet sources, is responsible for plagiarism.

    Neither cheating nor plagiarism has a place in the academic environment. Students found guilty of either will be subject to penalty which can include, but not be limited to: failure of the assignment and/or course, dismissal from the Chaplin School of Hospitality & Tourism Management and/or expulsion from the University.

    Late work is not accepted, unless documented extenuating circumstances are approved by the Professor in writing.

    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.

    Course Detail

    Course Communication

    Communicating in the course can occur in a multitude of ways:

    • Via the discussion board function (Open Forum) in Canvas
    • This is an open forum and can be viewed by all students and administrators enrolled in the class.
    • Via email using the email address listed here: (mdalessa@fiu.edu)
    • Via phone TBA
    • Via face-to-face meetings via Skype (use profmarkdalessandro)

    Response Time:
    My goal is to respond to any form of communication within a 48 hour period.

    See the Canvas Guide on communicating with course users for more information.

    For more information on professional writing and technical communication click here.

    Videos

    Supplemental videos of technical demonstrations will be utilized to reinforce instruction. Through these videos, the techniques and concepts discussed in the text and supplemental PowerPoint files will be demonstrated by the Professor or alternate sources and will be accessed via the internet or Canvas.

    Quizzes and Exams

    Each week, a short quiz will be taken that is based on the current module’s material and test the students’ mastery of the information. There will also be a Midterm and Final exam in this course. All quizzes and exams will be internet based. 

    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.

    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. If you need further assistance please contact FIU Online Support Services.

    Assignments

    The due date for all assignments will be Sunday, of the week indicated in the course schedule, at 11:59PM. Late work will not be accepted, under any circumstances. As such, there are no holidays in online courses, therefore I strongly suggest that all assignments be completed early during the week, to allow for any problems that may arise.

    All submissions that are word processed need to use Times New Roman font, 12 point, and 1 inch margins on all sides.

    Recipe Modification / Cost Control Problem

    A recipe will be modified & costed out to determine requisite quantities, cost of food and potential selling price using the techniques in the textbook and supplemental information. The techniques used will be reinforced with a video provided by the professor.

    Cooking Diary

    In this experience-learning based assignment, you will periodically document what was learned via: content distribution, your assimilation and then practicing of individual recipes that you choose. You will not be graded on the success/failure of your ability to replicate the recipe exactly as demonstrated or indicated in the book, but on your evaluation of the experience in doing so. As such, adding photographs (think of a selfie with you and the final dish; a minimum of three photos are required, not all of them selfies) are a necessary part of the process to evaluate your learning, as is a short detailed analysis of the learning. The recipe chosen must be from the chapters read that week. Below are the guidelines for this assignment.

    1. Name of the recipe chosen from On Cooking and page number.
    2. An full analysis of the experience had while cooking the recipe selected.
    3. Photograph documentation of the recipe item made. The photographs must include yourself and the final product. 
    4. The following questions must be answered:

    a. how would you replicate this recipe for 10 people? How would you replicate this recipe for 100 people?

    b. What special equipment might be needed to execute the recipe chosen?

    c. What would you do differently if you made this recipe again?

    Cooking Diary Reaction Paper

    Students will first read selected classmates’ Cooking Diaries and write a 2 page reaction paper to the collective learning experience that was gained by the individuals of the class. An example will be provided, although the format each student uses can differ from that of the example.

    Servsafe Certification

    For this course, one of two options is available for food safety training and certification: (1) The ServSafe Manager’s Certification or (2) other regional certification approved by the professor.  Either of these two is weighted at 100 points towards your final grade. The MyServSafeLab has all content and quiz material. A proctored examination is required which cannot be proctored through ProctorU (see the .pdf in the course material for instructions).

    Service Reaction Paper

    This assignment is designated as a Portfolio Project within the Chaplin School Portfolio Initiative. During the week of March 4th, a “Service Video” will be available. This training video shows one perspective for proper service in the foodservice industry. Watch it and take both mental and written notes. During the week of November 19th a Reaction Paper will be due, the focus of which is an evaluation of the service received in a dining experience. At any point in the semester prior to the assignment being due, the student will be required to visit a restaurant that uses some form of table service. This simply means that the food must be delivered to the guest at the table by service staff. The reaction paper will cover the experience, indicate the name and location of the restaurant, and discuss the service received, making special comparisons to that shown in the “Service Video”. 

    The reaction paper should be 1.5 -2 pages long, word processed with 1” margins and 12 point Times New Roman font.

    The following matrix further defines this assignment.

    Program Learning Outcomes Course Objectives or Outcomes Assessment Activity Learning Activity
    TBD Understand the basic service techniques and structure of a professional dining room. This reaction paper will be assessed using a 4-point rubric. Using criticial thinking and written communication skills, service quality will be assessed and compared to the Service Video from Week #9.

     

    Menu Project

    Using the material presented in Chapter 3 & 4 of On Cooking, develop a cohesive menu that conforms to a chosen restaurant theme. The menu should be presented with an accompanying summary that details the type of menu (as in cyclic, market, etc.) and type of establishment. The menu should be composed and presented in the way that it would be to guests in a restaurant.

    Cooking Video

    Each student will create a short, 8-10 minute video demonstrating cooking techniques that were gleaned from the coursework. The video should show the student cooking (inclusive of your head!) the items indicated below.

    Students should demonstrate the preparation of each of the following recipes from the text:

    • Page 620: Glazed Pearl Onions
    • Page 436: Country Braised Chicken
    • Page 644: Classic Rice Pilaf

    In this video, you should cover:

    • What mis en place needs to be completed prior to cooking
    • What other materials are needed to complete the recipe
    • What techniques are needed to make the recipes (if a recipe is being made)
    • What special considerations would be needed if the recipe was multiplied to serve 100 guests

    Videos will be uploaded to Canvas. Instructions for uploading and sharing the videos will be available in the course.

    Grading

    Course Requirements Points
    Recipe Modification (24) / Cost Control Problem (10) 34
    Quizzes (11 @ 5 points each) 55
    Cooking Diary (9 @ 30 points each) 270
    Cooking Diary Reaction Paper 50
    Midterm Exam 100
    Service Reaction Paper *P 50
    Menu Project 50
    ServSafe Certification 100
    Cooking Video 100
    Final Exam 100
    Total 909 points

    **Note: I use a separate grading template to calculate your grades that is separate from the Grade book function on Canvas. I will however, enter feedback based on your submissions, which will indicate that I have received it.

    Letter
    Grade
    Range Letter
    Grade
    Range Letter
    Grade
    Range
    A 93% or Above B 84 - 86% C 70 - 76%
    A- 90 - 92% B- 80 - 83% D 60 - 69%
    B+ 87 - 89% C+ 77 - 79% F < 60%

    Course Calendar

    Weekly Schedule

    Week/Module Date Topic Reading Quizzes / Assignments
    1 7 January Course Introduction / Syllabus Video

    OC = On Cooking
    SS = ServSafe Foodhandler's Guide

    Introductions

    Watch Syllabus Video

    2 14 January

    Recipe Modification / Cost Control

    OC Chs 3

    Quiz 1: Recipe Modification & Cost Control

    Assignment: Recipe Modification & Cost Control Video & Problems

    3 22 January

    Kitchen Etiquette / Basic Knife Skills (BKS) Video

    OC  Chapters 1, 4, 5, 8

    Quiz 2: BKS

    Cooking Diary 1: BKS
    4 28 January

    Stocks & Sauces / Video

    OC Chapters 6 & 10

    Quiz 3: Stocks & Sauces

    Cooking Diary 2: Stocks & Sauces
    5 4 February

    Dry Heat Cookery / Video

    OC Chapter 9

    Quiz 4: Dry Heat Cookery

    Cooking Diary 3: Dry Heat Cookery

    6 11 February Moist Heat Cookery / Video OC Chapter 9

    Quiz 5: Moist Heat Cookery

    Cooking Diary 4: Moist Heat Cookery
    7 18 February Soups / ServSafe Foodhandler's

    OC Chapters 2, 11

    ServSafeMaterial

    Quiz 6: Soups

    8 25 February Vegetable & Starch Cookery OC Chapters 21 & 22

    Quiz 7: Vegetable and Starch Cookery

    Cooking Diary 5: Vegetable or Starch Cookery

    9

    4 March

    Midterm Exam;  Watch Service Video SS Whole Book

    Midterm Exam

    10 18 March Meat/Poultry Fabrication & Cookery / Videos OC Chapters 12-18

    Quiz 8: Meat / Poultry;

    Cooking Diary 6: Meat / Poultry

    11 25 March Fish / Shellfish Fabrication & Cookery Videos OC Chapter 19

    Quiz 9: Fish / Shellfish;

    Cooking Diary 7: Fish / Shellfish

    12 1 April Bakeshop I; Menu Project Due OC Chapters 29-31

    Quiz 10: Bakeshop I;

    Cooking Diary 8: Bakeshop I;

    Menu Project Due

    13 8 April Bakeshop II & Service Reaction Paper OC Chapters 32-34

    Quiz 11: Bakeshop II;

    Cooking Diary 9: Bakeshop II;

    Service Reaction Paper

    14 15 April Cooking Diary Reaction Paper, ServSafe Certification & Cooking Video Due  

    Cooking Diary Reaction Paper;

    ServSafe Certification Due;

    Cooking Video

    15 22-27 April Final Exam Period   Final Exam