CULINARY MANAGEMENT APPLICATIONS
Course Outline
Course Number: 1150104
Winter Semester, 2001
Culinary Management
Sir Sandford Fleming College
Management & Business Studies
Course Format: Lecture / Seminar
Hours: 45
Faculty: Casey van den Heuvel, Office # 642
E-mail address: cvandenh@flemingc.on.ca
Office Hours: As Posted
Approved by: ________________________________
Program Co-ordinator
Date:
________________________________
Academic Team Leader
Date:
Course Description:
This course introduces students to aspects of the kitchen that affect their daily duties. These include
responsibilities of the property, employee, employer hiring, staffing practices and training and current
relevant legislation. It will also provide a comprehensive introduction to the realities of food
operations in today’s changing world.
Corequisites: N/A
Prerequisites: N/A
This course contributes to the following learning outcomes or essential knowledge and skills required by learners as defined by
Ministry of Education and Training program standards, employers, industry and professional organizations.
Vocational Outcomes:
1.
Apply knowledge of kitchen management techniques, as required, to support the goals of the
operation and the responsible use of the resources.
2.
Apply cost control techniques to food-service operations
3.
Apply self-management and interpersonal skills to enhance performance as an employee and
team member and to contribute to the success of a food-service operation.
4.
Develop ongoing personal professional development strategies and plans to enhance culinary,
leadership, and management skills for the hospitality environment.
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5.
Ensure ongoing personal growth in the areas of self-management, interpersonal skills,
professional ability, and industry awareness.
Generic Skills Outcomes:
1.
Communicate clearly and coherently using written and spoken formats, which fulfill the
purpose and meet the needs of audience.
2.
Locate and select the current, relevant, and useful information required to complete a task.
3.
Interpret information, instructions, claims, and ideas with the accuracy required to complete
tasks.
4.
Execute mathematical operations with the accuracy required to solve routine problems.
5.
Manage the use of time and other resources to complete tasks and attain goals.
6.
Solve problems, using a variety of strategies.
7.
Adapt his or her current skills and knowledge to new situations.
General Education Goal Area:
1.
2.
3.
To understand the meaning of freedom, rights and participation in community and public life.
To understand relationships among individuals and society.
To understand the meaning, history and organization of work; and working life challenges to
the individual and society.
Aim:
On completion of this course the student will be able to understand many of the parameters involved
in kitchen management techniques and contemporary supervisory practices as required in dynamic and
diverse foodservice/restaurant settings.
Learning Outcomes
Upon successful completion of this course, the student will be able to:
1.
Apply knowledge of group dynamics to contribute to team building and effectiveness.
2.
Recognize the benefits of equality and cultural diversity in the workplace.
3.
Employ effective interpersonal skills in dealing with customers and co-workers.
4.
Manage personal stress.
5.
Identify the role of cook in relation to the department and organizational structure.
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6.
Solicit and use constructive feedback in the evaluation of her/his knowledge and skill.
7.
Identify areas for ongoing growth and development, including development of leadership and
management skill.
8.
Incorporate various methods of increasing professional knowledge and skill into a professional
development plan.
9.
Recognize individual contribution toward profitability.
10.
Apply basic principles of purchasing to the supplier.
Learning Sequence:
Hrs/Wks
Units/Dates
Topic, Resources, Learning Activities
Learning
Outcome
Assessment
Week 1
Jan 9
Overview
Supervision, Quality/Philosophy
Part 1 Chapters 1 & 2
1 to 5
Participation
Week 2
Jan 16
Motivation & Morale
Positive Work Climate , Total Quality Respect
Part 1 Chapters 3, 4 & 5
1 to 5
Participation
& QUIZ
Week 3
Jan 23
Dealing with Conflict & Complaints
The Chef as a Communicator and Leader
Part 1 Chapters 6, 7 & 8
1 to 5
Participation
& QUIZ
Week 4
Jan 30
Training in the Kitchen
Training Objectives
Part 2 Chapters 9 & 10
1 to 7
Participation
& QUIZ
Week 5
Feb 6
Understanding delivery
Training methods
Part 2 Chapters 11 & 12
1 to 7
Participation
& QUIZ
Week 6
Feb 13
Intro, and Orientation training
Training Media & Technology
Part 2 Chapters 13 & 14
1 to 7
Participation
& QUIZ
Week 7
Feb 20
Training & Transactional Analysis
Part 2 Chapters 15
1 to 8
Participation
& QUIZ
Week 8
Feb 27
Independent Study Week
Week 9
Mar 6
Mid - Term Test
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Hrs/Wks
Units/Dates
Topic, Resources, Learning Activities
Learning
Outcome
Assessment
Week 10
Mar 13
Technology in the foodservice industry
- menu analysis - costing - inventory ctrl
SYSCO
1 to 10
Participation
Due: Assignment #1
(Instructional Presentation
& Report)
Week 11
Mar 20
Food / Product Specifications & merchandise
1 to 10
Participation
SYSCO
Week 12
Mar 27
Warehousing - Dispatch
Health Care
SYSCO
1 to 10
Participation
Week 13
Apr 3
Managing & Utilizing Time
Recruiting , Discipline
Part 3 Chapters 16, 17 & 18
1 to 9
Participation
& QUIZ
Due: Assignment # 2
Week 14
Apr 10
Problem Solving
Team Performance
Part 3 Chapters 19 & 20
1 to 9
Participation
& QUIZ
Week 15
Apr 17
Final Test
Test # 2
Learning Resources:
Required:
The World of Culinary Supervision, Training & Management - Cullen 2nd edition
References:
Foodservice Management Manual- George Brown College
Professional Cooking - Gisslen
Calculator
Internet/ World Wide Web
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Assessment Plan:
ITEM
Participation
Quizzes - each at 2.5%
Assignment # 1
Assignment # 2
Tests
- each at 20 %
VALUE IN %
10
20
30
10
30
DATE
Ongoing
Weeks 2 to 7 ,13 & 14
Week 10
Week 12
Weeks 9 & 15
Prior Learning Assessment:
PLA uses tools to help learners reflect on, identify, articulate and demonstrate past learning which has been acquired through study,
work and other life experiences and which is not recognized through formal transfer of credit mechanisms.
PLA Assessment Options:
These include authentic assessment activities designed by faculty. Learners may also be encouraged and supported to design an
individual documentation package that would meet the learning requirements of the course.
PLA options and contact for this course:
Program Co-ordinator: Casey van den Heuvel, Office 642, ext. 1484
E-Mail: cvandenh@flemingc.on.ca
Academic Responsibilities:
Mutually, professors and learners will support and adhere to College academic regulations and student
rights and responsibilities. In addition, the following guidelines have been developed to support the
learning process:
Consultation with Course Instructor
Students are encouraged to discuss their professional learning objectives, course content and
delivery with the instructor. They should also feel free to seek clarification or request sources of
additional resource material related to any aspect of the course through the sessions. Individual
daytime or office hour appointments can also be made.
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Course Policies
1.
A high level of effort and achievement will be required for success in this course. As well,
regular attendance, being on-time, participation, mutual support and goodwill are important
ingredients for successful learning. Your successful application of these skills will
determine in part your Performance Evaluation Mark in the course ( 10%).
2.
The student is responsible to take all tests, participate in all class activities and hand in all
assignments.
3.
All reports must be typed or word-processed unless otherwise stated. In addition, they must
be stapled and clearly labelled with your name(s), the course name and number, the
professor’s name, the due date, and the assignment title.
4.
You are expected to do quality work. We are under no obligation to read, assess, or grade
poor quality work. Poor quality work may be returned to students unmarked, or with marks
deducted. (sloppiness, grammatical and spelling errors, incomplete work ).
5.
Late assignments that have not been previously negotiated with the professor, will be
deducted 20% per day ( including Saturday and Sunday ) up to a maximum of 60%,
after which they will receive a grade of zero. Only a medical certificate or legal document
received by the professor and discussed by the teaching team may allow for other
considerations. The teaching team will make the final decision.
6.
Handouts will be distributed during class time. Since students are expected to be present, it
becomes the student’s responsibility to obtain such handouts.
7.
The student is responsible for keeping a copy of all submitted work and records of all
marked work. Students should keep returned marked work in case of a dispute. All
disputes will be taken to the teaching team for the final decision.
8.
Exemption from the final test ( test #2 ) can be earned by:
*
achieving a minimum 80% on the Performance Evaluation AS WELL AS
*
a minimum overall mark of 75% on all evaluation components to date
The exemption is based on your academic performance up to and including week 12.
Any discrepancies/disputes will be handled by the teaching team.
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Academic Integrity
1.
You are expected to work individually on assignments unless otherwise specified. You
have the responsibility to support academic integrity. Breaches of academic integrity such
as cheating and plagiarism, will normally result in a grade of zero for the examination, test,
report or assignment involved. ( for all students involved ). All breaches of academic
integrity will be reported to the Registrar.
2.
Appeal of grades should follow process as outlined in academic regulations.
( Article 6.2.3 )
3.
Plagiarism will be dealt with according to college academic regulations.
( Article 6.5.0 )
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