FSHE 294 - Food Service Practicum

Institution:

Kapiolani Community College

Subject:

Description:

2 hours lecture, 26 hours lab per week for 8 weeks Prerequisite(s): A grade of "C" or higher in FSHE 102 (CULN 111); a grade of "C" or higher in FSHE 103 (CULN 112); a grade of "C" or higher in FSHE 120 (CULN 115); a grade of "C" or higher in FSHE 122 (CULN 150); a grade of "C" or higher in FSHE 212 (CULN 221), or consent of instructor/program counselor/department chai FSHE 294 provides students with a practical in-house internship experience that applies the knowledge, skill, techniques, managerial principles, and attitudes gained through prior studies to operate a food service operation. Upon successful completion of FSHE 294, the student should be able to: Demonstrate the ability to organize, operate, and manage a typical food service operation. Utilize information gathered through a market analysis; formulate a menu that will optimize the resources of the operation. Develop a cost-effective market plan. Compile high quality information required to make sound managerial decisions. Analyze data gathered to forecast, budget, and to formulate corrective actions in order to maximize both guest satisfaction and return on investment. Within this FSHE 294 course, the following student learning outcomes will have been introduced, practiced or demonstrated: Apply the fundamentals of baking science to the preparation of a variety of products. Use and care for equipment normally found in the bakeshop or baking area. Perform mathematical computations related to foodservice operations. Demonstrate quality customer service. Develop skills in knife, tool, and equipment handling and apply principles of food preparation to produce a variety of food products. Operate equipment safely and correctly. Apply knowledge of laws and regulations relating to safety and sanitation in the kitchen. Prepare for the transition from employee to supervisor. Evaluate styles of leadership and develop skills in human relations and personnel management. Apply the knowledge of the hospitality industry and career opportunities in the field. Demonstrate familiarity with the organizational structures and basic functions of departments within hospitality and foodservice establishments. Apply the principles of menu planning and layout to the development of menus. Apply the principles of nutrient needs throughout the life cycle to menu planning and food preparation. Demonstrate the overall concept of purchasing and receiving practices in quality foodservice operations. Apply knowledge of quality standards and regulations governing food products to the purchasing function. Receive and store food and non-food items properly. Apply the basic principles of sanitation and safety and be able to apply them in the food service operations. Reinforce personal hygiene habits and food handling practices that protect the health of the consumer. Value cross-cultural perspectives that will allow them to effectively function in the global community. Value ethical practices in both personal and professional situations. Practice standards in behavior, grooming, and dress that reflect the mature work attitude expected of industry professionals. Apply the experience of service-learning to both personal and academic development by becoming involved in community service activities. 4

Credits:

5.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

kapiolani.hawaii.edu/page/home

Phone Number:

(808) 734-9000

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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