The University of Georgia
Approved Course


  1. COURSE ID: FDNS 3610

  2. TITLES

  3. Course Title: Quantity Food Production
    Course Computer Title: QUANT FOODS
  4. COURSE DESCRIPTION (must be 50 words or less)

  5. Principles of food preparation in large quantities; institutional equipment and procedures.
  6. GRADING SYSTEM

  7. A-F (Traditional)
  8. CREDIT HOURS AND LECTURE/LAB/DISCUSSION HOURS

  9. FIXED VARIABLE
    Credit Hours 3
    Lecture Hours 3
  10. NON-TRADITIONAL FORMAT(if lecture/lab hours or lecture/discussion hours are fewer than credit hours, please justify)


  11. REPEAT POLICY

  12. Course cannot be repeated for credit
  13. DUPLICATE CREDIT STATEMENT(do not list quarter course IDs)

  14. The course will not be open to students who have credit in the following courses:
  15. REQUIRED PREREQUISITES

  16. FDNS 3600-3600L
  17. PREREQUISITE OR COREQUISITE COURSES

  18. COREQUISITE COURSES

  19. FDNS 3610L
  20. PRIMARY DELIVERY MECHANISM (select only one):

  21. Lecture
  22. COURSE WILL BE OFFERED

  23. Every Year - Spring
  24. EFFECTIVE SEMESTER AND YEAR OF CURRENT VERSION OF COURSE

  25. Fall 2013
  26. ADDITIONAL INFORMATION REQUIRED FOR THE SYLLABUS

  27. COURSE OBJECTIVES OR EXPECTED LEARNING OUTCOMES

    To recognize and evaluate the physical layout and organization of an institutional
    kitchen.
    
    To recognize and evaluate the organization of personnel in foodservice and
    healthcare facilities.
    
    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
    foodservice operations.
    
    To develop technical writing skills.

    TOPICAL OUTLINE

    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.
    
    Equipment Use.
    
    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.