SYLLABUS
AREA : HOSPITALITY MANAGEMENT
COURSE : QUALITY IN FOOD PRODUCTION
PRE-REQUISITE : 120 CREDITS
CREDITS : 3 THEORY/HRS: 3 PRACTICE/HRS: 0
TEACHER : Diego Ruiz de Somocurcio
COORDINATOR : Marizoila Fontana
I. SUMMARY
The quality in food production course is an independent study program that occupies an important role within the restaurant and foodservice industry. It falls under the theoretical and methodological classes that are offered in USIL. Students will be able to develop their understanding of quality issues in food production. Furthermore, students will apply the concepts covered on real situations and will be able to relate these to the food and beverage industry. The course will cover topics such as standard food production procedures, product quality, receiving and storing to maintain product quality and building a quality system among other topics.
II. COMPETENCIES
At the end of the course, the student will be capable of:
Analyze and apply essential knowledge acquired through the course related to specific topics and/or areas related to the hospitality industry.
III. METHODOLOGY
The student is the one in charge of his learning throughout the course. The course book provided to the student will be divided into three parts which lead to three different evaluations. Students must pass two out of three evaluations as well as have a passing average in order to move on to the next stage of the course. This first part of the course will also include two sets of homework that students must submit on the specified dates; no late homework will be accepted.
During the second stage of the course, those who have successfully completed the first stage will have three days of online discussion in which the students must individually comment and discuss certain assigned topics in the online forums. Finally, students will have to work on a research project related to points of interest encountered by the student in the course book.
IV. TIMELINE OF CONTENT AND LEARNING STRATEGIES
Week 1
- Course Introduction
- Independent Reading
- Students will be introduced to the class methodology and be given specific dates for written quizzes
- Syllabus
- Course book
Week 2
- Independent Reading
- Identify the main ideas of the reading assignment
- Course Book
Week 3
- First evaluation quiz
- Students take the first quiz
- Quiz # 1
4
- Independent Reading
- Homework #1 due
- Identify the main ideas of the reading assignment
- Hand in 1st homework
- Course Book
5
- Second evaluation quiz
- Students take the second quiz
- Quiz # 2
6
- Independent Reading
- Homework #2 due
- Identify the main ideas of the reading assignment
- Hand in 2nd homework
- Course Book
7
- Third evaluation quiz
- Students take the third quiz
- Quiz # 3
MIDTERMS
8
- Online Topic Discussion
- Students must discuss certain topics on the discussion forums
- Virtual Classroom
9
- Online Topic Discussion
- Students must discuss certain topics on the discussion forums
- Virtual Classroom
10
- Online Topic Discussion
- Students must discuss certain topics on the discussion forums
- Virtual Classroom
11
- Project Research
- Students will research the topics for their project
- Research
12
- Project Research
13
- Project Research
14
- Final Project Due
- Students must turn in their project and coursebook
V. EVALUATION
The course evaluation structure is as follows:
N° Type of Evaluation
1 Practical Evaluation (3 Quizzes) 45%
2 Homework 10%
3 Online Discussion 15%
4 Project Assignment 30%
Schedule and scheme of practical evaluations (100%)
Quizzes – 45%
(100%) 1 33.3 Week 3
2 33.3 Week 5
3 33.4 Week 7
Homework – 10%
(100%) 1 50 Week 4
1 50 Week 6
Online Discussion – 15%
(100%) 1 33.3 Week 8
2 33.3 Week 9
3 33.4 Week 10
Research Project - 30%
(100%)
IMPORTANT:
The final grade for the course will not be given until the textbook "Food Production", NRAEF ManageFirst Program, is returned.
VI. BIBLIOGRAPHY
1. "Food Production", NRAEF ManageFirst Program, National Restaurant Association Educational Foundation, 2007
Print this page