HomeMy WebLinkAboutHRM-2021
Bergen
Community
College
Division
of
Business,
Arts,
and
Social
Sciences
Department
of
Business
&
Hotel/Restaurant
Management
HRM
202
Quantity
Food
Production
and
Services
Date
of
Most
Recent
Syllabus
Revision:
April,
2018
Course
Typically
Offered:
Fall
Spring
Summer
Every
Semester
Other
Syllabus
last
reviewed
by:
BCC
General
Education
Committee
Date:
(Most
courses
need
review
Ad
Hoc
Committee
on
Learning
Assessment
____
Date:
by
only
one
of
the
following)
Curriculum
Committee:
Date:
Dec.,
2017
Basic
Information
about
Course
and
Instructor
Semester
and
year:
Course
and
Section
Number:
Quantity
Food
Production
and
Services
HRM
202
Meeting
Times
and
Locations:
Instructor:
Email
Address:
Office
Location:
Phone:
Departmental
Secretary:
Linda
Karalian,
201-‐447-‐7214,
lkaralian@bergen.edu
Office
Hours:
Course
Description:
Official
Catalog
Course
Description
This
course
concentrates
on
the
preparation
and
service
of
complete
modified-‐buffet
menus
by
students
under
the
direction
of
a
culinary
instructor.
Students
experience
all
phases
of
an
institutional
food
service
operation
through
rotating
laboratory
assignments
which
include
menu
preparation,
cooking,
and
service
for
a
restaurant
with
a
buffet
catering
focus.
Hours:
Lecture
[1.00].
Lab
[4.00].
3
credits
Prerequisites:
HRM
103
Co-‐requisites:
None
Cross
Listed
Courses:
None
2
Student
Learning
Objectives:
As
a
result
of
meeting
the
requirements
in
this
course,
students
will
be
able
to:
1. Plan
and
execute
modified
buffet
menus
in
an
operating
restaurant
2. Prepare
and
cost
out
food
requisitions
3. Apply
the
goals,
procedures,
tasks,
and
responsibilities
pertaining
to
back-‐of-‐the-‐house
job
descriptions
4. Practice
leadership
and
interpersonal
skills
required
to
work
in
team-‐based,
high
energy
environments
among
both
front-‐
and
back-‐of-‐the-‐house
employees
5. Analyze
production
and
performance
standards
while
holding
a
leadership
role
on
a
rotating
basis
Means
of
Assessment
The
major
assessment
types
(means
of
assessment)
utilized
in
this
course
are
graded
lab
participation,
homework
(individual),
objective
written
tests
and
professionalism.
Course
Content
The
course
allows
students
to
apply
the
foundations
learned
in
the
basic
preparation
course
to
the
quantity
production
and
service
of
foods
in
an
on-‐campus,
student-‐managed
restaurant
with
special
focus
on
buffet
catering.
The
planning
process
includes
supervisory
experience
on
a
rotating
basis
in
the
administrative
areas
addressing
staffing,
food
production,
forecasting,
specification
purchasing,
inventory,
equipment
usage,
and
presentation.
In
addition,
computer
technology
will
be
utilized
whenever
feasible
in
each
of
the
administrative
areas.
The
course
includes
the
following
mandatory
components:
1. Planning
and
execution
of
a
modified
buffet
menu
2. Fulfillment
of
responsibilities
pertaining
to
various
back-‐of-‐the-‐house
positions
on
a
rotating
basis
3. Completion
of
paperwork
typically
carried
out
by
a
chef
Course
Outline
and
Calendar
Week
Date(s)
Topic
Chapters
1
Course
Introduction,
Menu
Outlines
and
Equipment
Orientation
2
Techniques
in
Buffet
Menu
Preparation
3
–
14
Daily
Multi-‐Course
Menu
Preparation
&
Production
for
an
Open
Full-‐Service
Restaurant
Operation
15
Final
Examination
&
Lab
Clean-‐Up
Notes
to
Students:
1
-‐
Syllabus
may
change
due
to
unforeseen
circumstances
or
to
take
advantage
of
educational
opportunities.
2
–
Your
instructor
will
update
you
on
test
dates
and
assignments.
Please
continually
log
on
to
Moodle
for
announcements,
reminders
and
updates.
3
–
Please
log
on
to
Moodle
for
handouts
that
are
not
distributed
in
hard
copy
form.
Please
also
check
your
Bergen
Community
College
e-‐mails
(You
may
decide
to
filter
your
Bergen
e-‐mail
into
your
personal
e-‐mail
address).
Special
Features
of
the
Course
3
In
addition
to
daily
performance
in
the
kitchen,
use
of
learning
technologies
in
the
course
(Internet,
Moodle,
etc.)
is
necessary
to
help
you
succeed
in
this
course
and
in
the
industry.
Course
Texts
and/or
Other
Study
Materials
Recommended
Gisslen,
W.
(2016).
Professional
Baking,
7th
Ed.
Hoboken,
N.J:
Wiley.
ISBN:
978-‐1-‐119-‐19532-‐0
Labensky,
K.
(2015).
On
Cooking,
5th
Ed.
New
York:
Pearson.
ISBN:
978-‐0-‐133-‐45855-‐8
Grading
Policy
The
grading
system
used
for
this
course
will
combine
the
following
Daily
Lab
Performance
60%
Homework
10%
Manager’s
Organizer
Notebook
10%
Professionalism
10%
Online
Midterm
Examination
5%
Online
Final
Examination
5%
100%
Attendance
Policy
1. Attendance
will
be
taken
at
the
beginning
and
end
of
each
class
session
2. You
are
required
to
attend
14
out
of
15
classes,
or
you
may
be
required
to
repeat
the
course
again.
Absences
require
an
official
doctor’s
note
of
other
formal
documentation.
3. Lateness
that
exceeds
10
minutes
will
be
counted
as
an
absence
4. 2
latenesses
that
are
less
than
10
minutes
each
equal
1
absence.
You
must
notify
the
instructor
when
you
arrive
late.
Otherwise
you
will
be
marked
absent.
5. There
are
no
make-‐up
examinations.
Notebook
Required
format:
Manager’s
Organizer
Black
3-‐ring
binder
labeled
with
your
full
name,
semester,
course
name
and
code.
Binder
must
contain
at
least
3
tab
sections
labeled
as
follows:
Section
1:
Manager’s
week
project
Section
2:
Operation
analysis
and
suggestions
(weekly
post-‐class
report)
Section
3:
Course
recipes
This
will
be
randomly
graded
for
quality
and
completeness
Overall
Kitchen
Lab
Class
Participation
(up
to
10
performance
points
per
session)
4
Class
participation
by
students
(including
regular
and
timely
attendance
and
active
engagement
in
class
sessions)
is
an
essential
part
of
this
course.
I
expect
you
to
participate
actively
and
constructively
in
our
class
sessions
in
ways
that
show
respect
and
courtesy
to
me
and
to
your
classmates
during
lecture
and
lab.
As
we
proceed
through
the
semester,
there
will
be
class
discussions
and
practical
tests
on
all
of
the
major
topics
covered
in
the
course.
You
are
required
to
participate
actively
during
all
classes,
and
to
remain
in
class
the
entire
session.
This
includes
logging
on
to
Moodle
for
class
announcements
and
being
in
touch
with
the
class
if
you
need
to
miss
a
class
session.
"Professional"
behaviors:
To
earn
points
for
class
participation,
you
must
(1)
attend
class
regularly
in
proper
uniform,
and
be
on
time
and
not
leave
early;
(2)
be
well-‐prepared
for
class
by
doing
all
assigned
reading
and
other
out -‐of-‐class
preparations
ahead
of
time;
(3)
participate
voluntarily,
actively,
intelligently,
and
constructively
in
class
discussions
and
during
the
lab;
(4)
perform
all
in-‐
class
tasks;
(5)
apply
proper
sanitation
and
food
preparation
procedures
appropriate
to
the
menu;
and
(6)
utilize
frequently
and
actively
the
materials
and
facilities
needed
for
your
success
in
this
course.
"Unprofessional"
behaviors:
Behaviors
such
as
the
following
will
result
in
your
losing
points
for
class
participation:
(1)
being
absent
from
or
late
for
class;
(2)
leaving
class
early;
(3)
continually
walking
out
of
and
coming
back
into
class;
(4)
not
adhering
to
proper
uniform
and
appearance
guidelines;
(5)
being
inattentive
to
class
lectures
and
lab
demonstrations;
(6)
behaving
inappropriately
in
class
(e.g.,
acting
silly;
conducting
private
conversations,
utilizing
cell
phones
except
when
permitted
for
camera
use,
other
distracting
classroom
antics
such
as
chewing
gum
in
class;
careless
treatment
of
food
and
equipment;
etc.);
(7)
being
impolite,
rude,
or
discourteous
to
me
or
to
your
classmates;
(8)
not
being
adequately
prepared
for
class;
(9)
showing
a
negative
or
frivolous
attitude
toward
the
course;
(10)
Not
utilizing
the
materials
and
facilities
provided
for
your
success
in
the
course.
Other
College
Policy
Statements
Code
of
Student
Conduct:
http://bergen.edu/wp-‐content/uploads/StudentCodeofConduct2016_EngVer12062016.pdf
Statement
on
plagiarism
and/or
academic
dishonesty:
Please
read
pages
8
–
9
in
the
above
link.
Students
are
not
excused
from
the
penalties
for
not
being
aware
of
or
for
not
having
read
the
policies
set
forth
regarding
plagiarism
and
other
forms
of
academic
dishonesty.
ADA
Statement:
Students
who
require
accommodations
in
accordance
with
the
Americans
with
Disabilities
Act
(ADA)
can
request
these
services
from
the
Office
of
Specialized
Services.
To
learn
more
about
how
to
apply
for
services,
please
visit
http://www.bergen.edu/oss.
Note:
Those
who
have
completed
the
OSS
paperwork
and
received
accommodations
during
previous
semesters
might
not
be
automatically
eligible
in
subsequent
semesters
in
every
case.