NDFS 375

Quantity Food Preparation Techniques and Food Science Knowle

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

Quantity Food Production

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

Safety and Sanitation Principles

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

Foodservice Equipment

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

Presentation and Service of Food

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

Team Work Skills

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

Monitoring Tools for Quality Improvement

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

Production Management Skills

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

2022 Knowledge and Competency Statements for the RDN

Accreditation Council for Education in Nutrition and Dietetics Core Knowledge for the RDN 2022 Standards