I. Title: Practicum – Quantity Food Production and Service

II. Catalog Description: Field experience (practicum) enabling student to apply basic food preparation techniques, safety and sanitation procedures, work organizations, and styles of service in quantity food establishments.

III. Purpose: To give students practical experiences in quantity food production and food service sites.

IV. Course Objectives:

1. Utilize proper sanitation and safety techniques in preparation, storage, and service of food.
2. Follow recommended food production procedures utilized at practicum site.
3. Prepare and use standardized recipes as established by each production site.
4. Review the organizational structure of the practicum site and job description for each position worked.
5. Identify the type and style of service used by each practicum site.
6. Follow approved guidelines of food preparation to produce acceptable quality products.

3. Tuesday, 1/19/00, students receive field assignments for practicum experience.
4. Following the classroom orientation students are to report to practicum site at scheduled times.
5. Students will work in 5 areas to include: Hot production, Cold production, Bakery, Service/Serving food, and Sanitation/Dishroom.
6. Each student will spend three consecutive 3-hour sessions in each designated setting.

VI. Instructional Activities

              A.    Practicum experiences at local food service facilities.
                      Three hours per week (dietetics students)
                      Six hours per week (management students)

VIII. Grading Procedures:

1. Assignments not turned in on the due date assigned will be assessed a 10% grade reduction (i.e., maximum 90% grade possible). An additional 10% reduction will be assessed for each additional day the assignment is late.
2. Make up exams are permitted if a serious illness or death in the family prevents a student from being present at a regularly scheduled exam.
3. Grade scale: 90-100 = A; 80-89 = B; 70-79 = C; 60-69 = D; 0-59 = E.

1. Reporting to practicum site on the day and at the time specified.
2. Student will be given guidelines for appropriate dress and conduct and will be expected to follow those employee guidelines during the practicum experience.
3. Comply with the policies of the practicum site while on their premises.
4. Call the designated site coordinator to give adequate notice if you will be late or absent.
5. Make-up times for absence should be arranged with the site coordinator.

Dishonesty will result in an "E" for the course. Any plagiarism will result in a grade of "0" for a project and could result in failure of the course.

XI. Text and References: FCS 371 textbooks

XII. Prerequisite: FCS 231

Corequisite: FCS 371

1. Observe and perform a cleaning procedure
2. Read the cleaning schedules as posted
3. What cleaning techniques are used?
4. Observe location of cleaning materials. Where are MSDS sheets located?
5. Become familiar with the portion control tools used in the facility; list various portion tools used in the sanitation area. What is the importance of portioning in this work area?
6. Note the training sessions available for employees regarding sanitation and safety. Comments.
7. Observe/Record the temperatures on the dishwasher and cooling

equipment and comment on their correctness.
8. Observe safety precautions of the facility (fire extinguishing systems;

preventative measures against cuts, burns, falls, back injuries, etc)
9. Suggest safety measures, which would increase the facility safety.
10. Observe compliance with HACCP initiatives.
11. Review a health department inspection. Comments.
12. Are job descriptions and verbal guidelines adequate, enabling employees

to complete their responsibilities? Explain.

1. HOT PRODUCTION

1. COLD PRODUCTION

1. Identify the procedures used in the facility for developing standardized

recipes.
2. Adapt an institutional standardized recipe to a family size recipe.
3. Write a "family-size" recipe using the following essential information:
1. Name of item
2. portion size and number of portions
3. pans, number and size
4. ingredients, in the order they will be combined, amounts required and type or form (melted, diced etc)
5. directions, methods of combining, equipment used, time for mixing etc
6. serving suggestions and garnishes
4. Enlarge the above recipe to serve 25 to 50 portions
5. Use correct portioning techniques to check the accuracy of portion

information for any recipe during practicum.
6. Become familiar with the portion control tools used in the facility; list

various portion tools used in this area of production. What is the importance of portioning in this work area?
7. List the foods you prepared in the cold production area. What did you learn from the experience?
8. List expertise required for each product prepared. (recipe, equipment, storeroom procedures etc)
9. Are job descriptions and verbal guidelines adequate, enabling employees to complete their responsibilities? Explain.

1. BAKERY PRODUCTION

1. Compare two methods of producing the same product and comment on Quality of the product

and/or the efficiency of the methods. (ex. Recipe prepared pastry vs frozen convenience product)
2. Observe an employee who is performing a food production task.
3. Perform an assigned food production task using these steps:
1. Obtain the recipe (or instructions)
2. assemble the proper tools
3. follow the proper procedure for accomplishing the task
4. clean-up and replace tools to proper place.
4. Become familiar with the portion control tools used in the facility; list various portion tools used in this area of production. What is the importance of portioning in this work area.
5. List the foods you prepared in the bakery production area. What did you learn from the experience.
6. List expertise required for each product prepared. (recipe, equipment, storeroom procedures etc)
7. Are job descriptions and verbal guidelines adequate, enabling employees to complete their responsibilities? Explain.

1. SERVICE/SERVING FOOD

1. Observe and assist in serving food to customers or patients.
2. Become familiar with the portion control tools used in the facility; list various portion tools used. Obtain portioning utensils for daily service.
3. How does portion control affect production, food cost and customer satisfaction. Examples.
4. Who is responsible for garnishing food? List garnishes used.
5. Is the customer always right? What are techniques to deal with unsatisfied customers?
6. What special training is received by "front of the house employees" regarding customer satisfaction.
7. What is the system used to feed customers at the practice site? (cafeteria, scramble, buffet, short order, etc)
8. Would customers benefit with another type of service?
9. Are job descriptions and verbal guidelines adequate, enabling employees to complete their responsibilities? Explain.