NDFS 375
Food Production Management Laboratory
Nutrition, Dietetics, and Food Science
College of Life Sciences
Course Description
The Food Production Management Laboratory, The Pendulum Court, is a small restaurant where dietetics students have rotations as manager, cook, baker, and in cold foods. The Pendulum Court is designed to give students experience in foodservice management.
When Taught
Fall and Winter
Grade Rule
Grade Rule 8: A, B, C, D, E, I (Standard grade rule)
Min
3
Fixed
3
Fixed
0
Fixed
9
Other Prerequisites
NDFS 374 or concurrent enrollment
Title
Quantity Food Preparation Techniques and Food Science Knowle
Learning Outcome
1. Apply appropriate quantity food preparation techniques and Food Science knowledge for soups, sauces, meat, poultry, fish, dairy foods, vegetables, fruits, salads, sandwiches, and baked goods.
KRDN 1.3: Apply critical thinking skills.
KRDN 2.1: Demonstrate effective and professional oral and written communication and documentation.
KRDN 4.6: Explain the processes involved in delivering quality food and nutrition services.
Measured/Met By: Daily Performance Evaluations, Manager Evaluation, Worksheets, Exams
Title
Quantity Food Production
Learning Outcome
2. Use appropriate controls in quantity food production.
KRDN 1.3: Apply critical thinking skills.
KRDN 4.6: Explain the processes involved in delivering quality food and nutrition services.
Measured/Met By: ServSafe Certification, Worksheets, Daily Performance Evaluations, Exams
Title
Safety and Sanitation Principles
Learning Outcome
3. Demonstrate use of appropriate safety and sanitation principles during food production and service to the customer.
KRDN 1.3: Apply critical thinking skills.
KRDN 4.6: Explain the processes involved in delivering quality food and nutrition services.
KRDN 4.5: Apply safety and sanitation principles related to food, personnel and consumers.
Measured/Met By: ServSafe Certification, Daily Performance Evaluations, Worksheets, Exams
Title
Foodservice Equipment
Learning Outcome
4. Demonstrate safe and appropriate use of and cleaning of foodservice equipment.
KRDN 4.6: Explain the processes involved in delivering quality food and nutrition services.
KRDN 4.5: Apply safety and sanitation principles related to food, personnel and consumers.
Measured/Met By: Daily Performance Evaluations
Title
Presentation and Service of Food
Learning Outcome
5. Demonstrate effective presentation and service of food.
KRDN 4.6: Explain the processes involved in delivering quality food and nutrition services.
Measured/Met By:
Daily Performance Evaluations, Peer Evaluation, Worksheets, Exams
Title
Team Work Skills
Learning Outcome
6. Students will work effectively as a team member as evidenced through good communication, appropriate assertiveness, and effective time management skills.
KRDN 2.1: Demonstrate effective and professional oral and written communication and documentation.
KRDN 5.4 Practice resolving differences or dealing with conflict.
KRDN 5.5 Promote team involvement and recognize the skills of each member.
Measured/Met By: Daily Performance Evaluations, Peer Evaluations
Title
Monitoring Tools for Quality Improvement
Learning Outcome
7. Use various monitoring tools to analyze data for continuous quality improvement.
KRDN 1.3: Apply critical thinking skills.
KRDN 2.1: Demonstrate effective and professional oral and written communication and documentation.
KRDN 4.2: Evaluate a budget/financial management plan and interpret financial data.
KRDN 4.7: Evaluate data to be used in decision-making for continuous quality improvement.
Measured/Met By:
Daily Performance Evaluations, Manager Worksheet, Manager Dollar Data, Exams
Title
Production Management Skills
Learning Outcome
8. Demonstrate efficient and effective food production management skills ensuring that foodservice operation meets the needs of the customers.
KRDN 1.3: Apply critical thinking skills.
KRDN 5.6: Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.
KRDN 4.6: Explain the processes involved in delivering quality food and nutrition services.
Measured/Met By:
Daily Performance Evaluations, Peer Evaluations, Manager Dollar Data, Evaluation of Intern Performance
Title
2022 Knowledge and Competency Statements for the RDN
Learning Outcome
Accreditation Council for Education in Nutrition and Dietetics Core Knowledge for the RDN
2022 Standards
