NDFS 374
Food Production Management
Nutrition, Dietetics, and Food Science
College of Life Sciences
Course Description
Managing processes and techniques of quantity food production in commercial and institutional food systems.
When Taught
Fall
Grade Rule
Grade Rule 8: A, B, C, D, E, I (Standard grade rule)
Min
2
Fixed
2
Fixed
2
Fixed
0
Other Prerequisites
Dietetics major status
Title
Menu Planning for Institutional Feeding
Learning Outcome
3. Demonstrate knowledge of principles of menu planning through creating an appropriate menu for institutional feeding to meet needs of target population. KRDN 3.6: Develop nutritionally sound meals, menus and meal plans that promote health and disease management and meet client's/patient's needs KRDN 4.6: Explain the processes involved in delivering quality food and nutrition services. Measured/Met by:
Quiz, Menu Planning Assignment, Menu Modification Assignment, Modified Consistency Assignment, Midterm and Final Exams
Title
Foodservice Industry
Learning Outcome
1. Explain the foodservice industry in the context of a system and describe food consumption issues and trends for consumers.
KRDN 1.3: Apply critical thinking skills.
KRDN 4.6: Explain the processes involved in delivering quality food and nutrition services.
Measured/Met by:
Make-Buy Assignment, Menu Assignment, Menu Modification Assignment, Modified Consistency Assignment, Financial Case Studies, ServSafe exam, Quiz, Midterm and Final Exams
Title
Food Product Flow
Learning Outcome
2. Identify different paths of food product flow and understand the advantages and disadvantages of these operations.
KRDN 1.3: Apply critical thinking skills.
Measured/Met by:
Quiz, Make-buy Assignment, Midterm and Final Exams
Title
Therapeutic Menus
Learning Outcome
4. Understand the importance of aesthetically pleasing therapeutic menus and apply knowledge to meet individual or group dietary needs. KRDN 3.6: Develop nutritionally sound meals, menus and meal plans that promote health and disease management and meet client's/patient's needs KRDN 4.6: Explain the processes involved in delivering quality food and nutrition services. Measured/Met by:
Menu Planning Assignment, Menu Modification Assignment, Modified Consistency Assignment, Midterm and Final Exams
Title
Standardized Recipes
Learning Outcome
5. Discuss need for standardized recipes and appropriately quantify recipes for volume food production. KRDN 1.3: Apply critical thinking skills. KRDN 3.6: Develop nutritionally sound meals, menus and meal plans that promote health and disease management and meet client's/patient's needs Measured/Met by:
Quiz, Menu Planning Assignment, Midterm and Final Exams
Title
Quantity Food Production Techniques, Terminology, and Equipm
Learning Outcome
6. Apply knowledge of quantity food production techniques, terminology, and equipment used for: soups, sauces, meat, poultry, fish, egg and dairy foods, vegetables, fruits, salads, sandwiches, and baked goods KRDN 1.3: Apply critical thinking skills. KRDN 4.6: Explain the processes involved in delivering quality food and nutrition services. Measured/Met by:
Quiz, Menu Planning Assignment, Modfied Consistency Assignment, Midterm & Final Exams
Title
Food and Labor Costs
Learning Outcome
7. Accurately calculate food, labor, and inventory costs for financial accountability KRDN 1.3: Apply critical thinking skills. 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: Quiz, Make/Buy Assignment, Financial Case Studies, Midterm and Final Exams
Title
Principles of Sanitation and Safety in Foodservice
Learning Outcome
8. Students are able to apply the principles of sanitation and safety to foodservice, and recognize the impact on consumers after becoming ServSafe certified.
KRDN 1.3: Apply critical thinking skills.
KRDN 4.5: Apply safety and sanitation principles related to food, personnel and consumers.
Measured/Met by:
Quiz, ServSafe Certification, ServSafe Allergy Certification, Food Handling Observation Assignment, Midterm and Final Exams
Title
Understand the importance of allergens in quantity food production
Learning Outcome
9. Apply understanding of allergens in the context of a foodservice operation.
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:
Quiz, ServSafe Allergy Certification (optional), Midterm and Final Exams
Title
2022 Standards Core Knowledge for the RDN
Learning Outcome
Accreditation Council for Education in Nutritional Dietetics Core Knowledge for the RDN
2022 Standards
