The University of Georgia
COURSE ID: FDNS 3610
Course Title: Quantity Food Production
Course Computer Title: QUANT FOODS
Principles of food preparation in large quantities; institutional equipment and procedures.
COURSE DESCRIPTION (must be 50 words or less)
CREDIT HOURS AND LECTURE/LAB/DISCUSSION HOURS
NON-TRADITIONAL FORMAT(if lecture/lab hours or lecture/discussion hours are fewer than credit hours, please justify)
Course cannot be repeated for credit
The course will not be open to students who have credit in the following courses:
DUPLICATE CREDIT STATEMENT(do not list quarter course IDs)
PREREQUISITE OR COREQUISITE COURSES
PRIMARY DELIVERY MECHANISM (select only one):
COURSE WILL BE OFFERED
EFFECTIVE SEMESTER AND YEAR OF CURRENT VERSION OF COURSE
ADDITIONAL INFORMATION REQUIRED FOR THE SYLLABUS
COURSE OBJECTIVES OR EXPECTED LEARNING OUTCOMES
To recognize and evaluate the physical layout and organization of an institutional
To recognize and evaluate the organization of personnel in foodservice and
To understand the need for a safe, sanitary environment and identify good and bad
safety and sanitary practices.
To plan and evaluate simple menus for a foodservice operation.
To identify and use basic equipment used in an institutional foodservice.
To use basic cost control procedures, including calculations related to cost control.
To recognize and evaluate factors and skills involved in efficient food production.
To identify factors relating to the serving of quality food.
To become familiar with some management tools and techniques, including calculations
used in foodservice operations.
To develop team work skills.
To use computers and relevant software to facilitate planning and decision-making in
To develop technical writing skills.
Organization: Personnel, Physical Layout, and Food Flow.
Computer Applications in Foodservice: WebCT, PowerPoint, word processing and grammar
check programs; Food-Trak (a foodservice inventory accounting program); Page
Composer and Web site construction in WebCT.
Introduction to Food for Fifty Tables: Practice Production Problems.
Storerooms and Inventory: Introduction to Yield, Storeroom and Inventory Terminology.
Recipe Conversion, Standardization, and Costing.
Chemical Safety and UGA Food Service Computer Functions.
Sanitation: Introduction to HACCP.
Work Simplification: Process Chart Simulation; Time and Motion Simulation.
Production Principles: Production Scheduling
Soups, Stocks, Sauces.
Salads, Presentation Principles.
UNIVERSITY HONOR CODE AND ACADEMIC HONESTY POLICY
| ||UGA Student Honor Code: "I will be academically honest in all of my academic work and will not tolerate academic dishonesty of others." A Culture of Honesty, the University's policy and procedures for handling cases of suspected dishonesty, can be found at www.uga.edu/ovpi. Every course syllabus should include the instructor's expectations related to academic integrity.|