microsoft word - chef1305syllabus_ file · web viewa study of personal cleanliness;...

SYLLABUS FOR CHEF 1305Sanitation & Safety

Hybrid CourseSemester Hours Credit: 3

Lecture Hours: 48Lab Hours: 0

Location: ECKAH

Course Dates/Times: 01/16/17-03/12/17

In Class sessions – Tuesdays 1800-2100:

01/17, 01/24, 01/31, 02/07, 02/14, 02/21, 02/28, & 03/07, with additional weekly CTC Blackboard

discussions and assignments

Instructor: Joseph Wisniewski

Office Hours: 30 minutes before and after class and/or by appointment.

Instructor Email: [email protected]

Phone: 491702651425

INSTRUCTOR BIOGRAPHY

I am a 33 year veteran of the Hospitality Industry with experience in multiple facets of the industry. My experience includes over 20 years in military food service as a member of the Navy, PA National Guard and Regular Army. My experiences also include working at a hospital, college, family restaurant, and hotel restaurant. I completed my Certified Execute Chef (CEC) certification 9 Years ago through the American Culinary Foundation. I have 10 years instructing experience teaching multiple hospitality classes.

I. COURSE DESCRIPTION

A. A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness causes by food contamination (Hazard Analysis Critical Control Points); and work place safety standards.

B. CHEF 1305, Sanitation and Safety, is a required course in the Culinary Arts, Restaurant Skills, Baking, Restaurant Operations, Institutional Food Service Operations and Food and Beverage Management Certificates of completion. CHEF 1305 is also a required course for Restaurant & Culinary Management, Hotel Management Specialization and Food and Beverage Management Specialization Associates of Applied Science degree programs.

C. This course is occupationally related and serves as preparation for careers in food service.

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D. Prerequisite(s): None

II. LEARNING OUTCOMES

Upon successful completion of this course, Sanitation and Safety, the student will be able to:

A. Describe what a food-borne illness is and determine when one has occurred. B. Point out how food becomes unsafe. C. Summarize food safety responsibilities of the person in charge of a

foodservice operation. D. Identify the factors that affect the growth of food-borne pathogens (FAT TOM).E. Summarize the major food-borne pathogens and their sources’ resulting

illnesses and their symptoms. F. Determine points in the operation where food is at risk from

deliberate contamination. G. Identify methods of preventing allergic reactions. H. Explain how food handlers can contaminate food. I. Describe hand-maintenance requirements including fingernail length,

false fingernails, and nail polish. J. Demonstrate how to use single-use gloves and when to change them. K. Explain policies regarding eating, drinking and smoking as they relate to

food safety. L. Differentiate illnesses that need to be reported to the regulatory authority. M. Identify way of preventing cross-contamination and time-temperature abuse. N. Demonstrate how to calibrate and maintain different temperature-

measuring devices. O. Explain guidelines for receiving deliveries. P. Describe temperature, packaging, and documentations required when

receiving food. Q. Outline receiving criteria for specific food items. R. Describe requirements for labeling and date marking food. S. List temperature requirements for food in storage including meat, poultry,

fish shellfish, eggs, procedures, and dry food. T. Identify methods and time-temperature requirements for cooling and reheating

TSC food. U. Describe how to prevent staff and customers form contaminating food

during service. V. Explain the possible hazards of transporting and serving food and ways

of preventing them. W. Identify the seven HACCP principles for preventing food-borne illness. X. Outline how to prepare for, respond to, and recover from a crisis and a food-

borne- illness outbreak. Y. Identify the characteristics of correct flooring and interior finishes. Z. Outline the requirements for restrooms, hand-washing stations and food-

contact surfaces. AA. Describe methods for prevent cross-connection and backflow. BB. Explain factors affecting the efficiency of sanitizers.

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CC. Identify correct machine dishwasher procedures and how to clean and sanitize items in a three-compartment sink.

DD. Describe methods for denying pests access to an operation. EE. Identify signs of pest infestations and activity. FF. Describe how to correctly store pesticides. GG. Explain the importance of regulatory inspections and self-inspections. HH. Describe the corrective actions you should take when violations of regulations

are found. II. List ways to train specific to staff and their duties. JJ. Describe how to maintain food safety training records.

III. INSTRUCTIONAL MATERIALS

A. The instructional materials identified for this course are viewable throughhttp://www.ctcd.edu/im/im_main.asp

Required Student Textbook:

CHEF1305

ServSafe Coursebook w/online Exam Voucher, Updated with the 2009 FDA Food Code

ServSafe

6thRevise

d

Prentice Hall

2013

IBSN: 9780133883510

B. Additional references may be required that are available in the Central TexasCollege library or a servicing library.

IV. COURSE REQUIREMENTS

A. Your first responsibility is scholarship. The grade you receive for this course will not be the grade of the instructor, but rather the grade you and you alone make.

B. You should attend class regularly in both face-to-face and online Central Texas College (CTC) Blackboard classes. Online attendance involves logging into your Blackboard class and participating in discussions, submitting assignments, etc. Be prepared to also take any unannounced quizzes relating to text assignments and lecture material presented from the beginning of the course. Please refer to ‘Class Attendance and Course Progress’ under the Academic Policies section in our current CTC Course Catalog.

C. You are encouraged to give your best effort throughout the course. From the beginning, you should plan for a steady, organized, and continuous effort, which in the long run will prove more effective for your final grade than a last minute crash-cram policy. Your course grade is not determined solely by exam grade. Such factors as class participation, initiative, attendance, and individual research papers or projects will be considered in grade computation.

D. From time to time, special library and/or outside assignments will be made to members of the class individually and/or in groups. You are expected to read all assignments and fulfill your responsibilities to any group assignment.

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http://www.ctcd.edu/im/im_main.asp

E. You are expected to read all assigned material and bring your textbook/reading materials to class. Keep informed on all assignments, especially after an absence.

F. Good class notes are indispensable for earning a good grade, since both the material assigned and that discussed in class will be the basis for examination material.

G. Scholastic Honesty: All students are required and expected to maintain the highest standards of scholastic honesty in the preparation of all coursework and during examinations. The following are considered examples of scholastic dishonesty:

Plagiarism: The taking of passages from the writing of others without giving proper credit to the sources.

Collusion: Using another’s work as one’s own, or working together with another person in the preparation of work, unless such joint preparation is specifically approved in advance by the instructor.

Cheating: Giving or receiving information on examinations.

Students guilty of scholastic dishonesty will be administratively dropped from the course with a grade of “F” and be subject to disciplinary action, which may include suspension and expulsion.

H. Special Work: A term paper or other project, per requirements of the instructor, will be required. The subject must be appropriate for the course material. Check with the instructor when you have made a selection. The value is indicated in the semester grade computation and has considerable weight on your final average.

V. COURSE FORMAT – Hybrid with BLACKBOARD

This course has been developed as a hybrid course. Hybrid courses combine face-to-face classroom instruction with assignments and interaction with instructor via CTC Blackboard. It is the student’s responsibility to make sure that they have access to CTC Blackboard and that they are familiar with the contents and assignments. It is also the student’s responsibility to log into CTC Blackboard at least once a week to ‘attend’ the online class portion and to participate in the online Blackboard discussions and assignments. Failure to do so will violate the attendance policy and will have a negative impact on the course grade.

The course will meet for eight weeks--once a week--for a three-hour face-to-face session. In addition, instructional strategies will include weekly CTC Blackboard assignments and discussion boards to accomplish the remaining instruction per week.

VI. EXAMINATIONS

A. There will be a minimum of two major examinations and a written paper or project as follows:

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1. Mid-term exam on 02/12

2. Final exam/ Certification Exam on 03/07

3. Term Paper: students will conduct an evaluation of a food service establishment applying the principles learned in the class evaluating the sanitation conditions they observe due on 03/10. This will be a two page report using APA format with a cover page and reference page.

B. A student must be present for all examinations. Students who know in advance that they will be absent from an examination due to valid reasons must arrange to take an early examination. Unexpected absences due to illness or extenuating circumstances will require the student to see the instructor about individual make-up work.

C. Students without excused absences will be given a zero for the missed examination.

D. Examinations will consist of both objective (true/false, multiple choice, fill in-the-blank, and matching) and subjective (short answer and essay) questions. Students must be able to communicate both orally and in written form, thus some questions requiring the composition and writing of an essay answer will be required.

E. If final exam is on Blackboard, it will be administered via BioSig application. See Blackboard class for registration information.

VII. SEMESTER GRADE COMPUTATIONS

The final grade in this course will be based on the following:

Participation 100 pointsAssignments & Quizzes 200 pointsDiscussion Boards (mandatory) 200 pointsTerm Paper/Term Presentation 200 pointsMid-term Exam 100 pointsFinal Exam 200 pointsTotal possible points: 1000 points

POINTS GRADES900-1000 A=4 pts/sem hr 800-899 B=3 pts/sem hr 700-799 C=2 pts/sem hr 600-699 D=1 pt/sem hr 0-599 F=0 pts/sem hr

Final Exam 03/07 Online serv safe exam

* All Management First students must pass the NRA final examination to receive a Management First Certificate.

VIII. NOTES AND ADDITIONAL INSTRUCTIONS FROM COURSE INSTRUCTOR

A. Tuition refunds are made only in the case of class cancellation or official and timely withdrawal from CTC or from a course. Please refer to the current course catalog for

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more details.

B. GoArmyEd students should contact their education counselor before withdrawing and are required to withdraw through the GoArmyEd portal.

Please note: a military withdrawal does not override CTC’s grading policy.

For self-pay students, refunds are computed from the date the Application for

Withdrawal or Refund is filed with the CTC Field Representative or designated student Services Officer. Special conditions apply to students who receive federal, state, and/or institutional financial aid.

Tuition and fees paid directly to the Institution by the Veterans Administration, Title IV (Financial Aid Programs, a sponsor, donor, or scholarship shall be refunded to the source rather than directly to the students.

C. Course Withdrawals, Student Responsibilities : It is the student’s responsibility to officially withdraw from a course. The instructor cannot initiate a withdrawal based upon a student’s request. Rather, students must initiate the withdrawal with the designated Education Center Representative, through the CTC Field Representative or the Student Services Officer for that region.

Applications for Withdrawal will be accepted at any time before the completion of 75% of the course, after which time the student will be assigned an “FN”- “Failure for Non-attendance.”

D. Faculty/Administrative Initiated Withdrawals

Faculty are authorized to withdraw students who are not making satisfactory course progress as outlined in the section of the Catalog entitled "Satisfactory Progress Standards”.

A student may be administratively withdrawn by a designated member of the administrative staff of the College under the following conditions:

The student has been placed on Academic Suspension or Disciplinary Suspension;

The student has an outstanding financial obligation owed to the college;

The student registered for a course without the required prerequisite or departmental permission;

Students who do not participate or complete graded activities during the first week will be administratively withdrawn.

The college is under no obligation to refund tuition and fees, or other costs associated with a student who is administratively withdrawn.

E. Incomplete / Course in Progress Grade Policy : An “IP” or “Incomplete” grade may be assigned by an instructor if a student has made satisfactory progress in a course with the exception of a major quiz, final exam, or other project. The “IP” grade may also be assigned based on circumstances beyond a student’s control, such as personal illness, death in the immediate family, or military orders. Notice of absences, with supporting documentation, may be required by the instructor. The instructor makes the final decision concerning the granting of the incomplete grade. With an “Incomplete” grade, students are required to complete a set amount of work before the instructor will submit an official

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letter grade.

F. Cellular phones, beepers, and other electronic devices will be turned off while the student is in the classroom or laboratory unless the student is using the device for class purposes. No texting or social networking is allowed during class.

G. Instructor Discretion : The instructor reserves the right of final decision in course requirements.

H. Civility : Individuals are expected to be cognizant of what a constructive educational experience is and respectful of those participating in a learning environment. Failure to do so can result in disciplinary action up to and including expulsion.

IX. COURSE OUTLINE

Note: The instructor has the right to change the course schedule. Any changes will be announced in class. If the student misses a class period and changes are announced, it is the student’s responsibility to receive the missed information from a classmate or the instructor.

Hybrid courses combine face-to-face classroom instruction with assignments and interaction via CTC Blackboard. It is the student’s responsibility to make sure that they have access to internet so that they may communicate, via CTC Blackboard, with the instructor. The class is broken down into eight sessions. See below for course outline.

SESSION 1 – 01/16-01/22 Intro and Lesson One Chapters 1 &2a) Class will meet face-to-face on 01/17 (1800 to 2100)b) CTC Blackboard Discussion Board posts are due by Thursday at midnight (European

time)1. CTC Blackboard peer response to Discussion Board posts is due by Saturday

midnight (European time)c) CTC Blackboard assignment/project is due Sunday midnight (European time)

A. DATES: Lesson On e :

Chapters 1, 2, Keeping Food Safe, Understanding the Microworld,

1. Lesson Outco m es: Upon successful completion of this unit, the student will be able to:

a. Define food-borne illnesses and determine when one has occurred.

b. Describe the challenges to food safety.c. Estimate the cost of a food-borne illness.d. Identify contaminants that can make food

unsafe. e. Describe how food becomes unsafe.

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f. Identify food most likely to become unsafe.g. Identify the populations at high-risk for food-borne illness.h. Outline food safety responsibilities of the person in charge

of a foodservice operationi. Identify the characteristics of TCS foodj. List ways of preventing viral, bacterial, parasitic, and

fungal contamination.k. Identify naturally occurring toxins and ways of

preventing illnesses from them.2. Learning Activities:

Classroom lecture and discussion

3. Unit Outline:

Follow the sequence of the unit objectives.

SESSION 2 – (01/23- 01/29) Intro and Lesson Two Chapters 3 & 4a) Class will meet face-to-face on 01/24 (1800 to 2100)b) CTC Blackboard Discussion Board posts are due by Thursday at midnight (European



B. DATES:Lesson T w o :

Chapters 3 & 4 Contamination, Food Allergens, and Food-borne illness; The SafeFood Handler


a. Identify physical and chemical contaminants and methods of prevention.

b. Describe points in the operation where food is at risk from deliberate contamination.

c. List the most common food allergens and their associated symptoms.

d. Describe methods of preventing allergic reactions.

e. Describe the correct hand-washing procedures.f. Outline when and where hands should be

washed. g. Identify hand antiseptics and when to use them.h. Explain how to correctly cover an infected wound.i. Describe how to use single-use gloves and when to change

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them. j. Identify the requirements for staff work attire.k. Describe the criteria for excluding staff from the operation

or restricting them from working with or around food.

2. Learning Activities:


3. Unit Outline:


SESSION 3 – 01/30-02/05Intro and Lesson Three Chapters 5,6,&7a) Class will meet face-to-face on 01/31(1800 to 2100)b) CTC Blackboard Discussion Board posts are due by Thursday at midnight (European



C. DATES:Lesson Three:Chapters 5, 6, & 7, The Flow of Food: An Introduction; Purchasing andReceiving; Storage.


a. Explain how cross-contamination can occur and how to prevent it. b. Identify way to prevent time-temperature abuse.c. Demonstrate the use of different types of temperature-

measuring devices.d. Identify the characteristics of an approved

supplier e. List the guideline for receiving deliveriesf. Identify temperature, packaging, and documentation

requirements when receiving food.g. Identify government inspection stamps for meats, poultry, and

fish. h. Describe how to check for quality when receiving food.i. Describe Inspecting specific types of foodj. Outline the requirements for labeling and date making

food. k. Identify storing specific food to include meat, poultry, fish,

CHEF 1305 6th Ed. (11.19) 217B9251 of 16

shellfish, eggs, produce and dry food. l. Explain how to use first-in, first-

outm. List temperature requirements for various food storage areas. n. Identify practices that can prevent cross-contamination during storage



3. Unit Outline:


SESSION 4 – 02/06-02/12 Intro and Lesson Four Chapters 8&9 02/12 – Midterm Complete

a) Class will meet face-to-face on 02/07 (1800 to 2100)b) CTC Blackboard Discussion Board posts are due by Thursday at midnight (European



D. DATES:Lesson 4:

Chapters 8 & 9, The Flow of Food: Preparation; The Flow of Food: Service.


a. Identify the correct ways for preparing food to prevent cross- contamination and time-temperature abuse.

b. Describe safe methods for thawing food.c. Identify the minimum internal cooking temperatures for TCS

food. d. State the importance of informing consumers of risks when

serving raw or undercooked food.e. Explain the methods and time-temperature requirements

for cooling and reheating TCS food.f. Explain the time and temperature requirements for holding hot

and cold TCS food.g. Describe ways of preventing time-temperature abuse and

cross- contamination when displaying and serving food.h. List the requirements for using time rather than temperature as

the only method of control when holding ready to eat food.i. Identify way of minimizing bare-hand contact with ready-to-

eat food.CHEF 1305 6th Ed. (11.19) 217B9251 of 16

j. Describe the possible hazards of transporting and serving food and way of preventing them.



3. Unit Outline:


SESSION 5 – 02/13-02/19 Intro and Lesson Five Chapters 10 & 11a) Class will meet face-to-face on 02/14 (1800 to 2100)b) CTC Blackboard Discussion Board posts are due by Thursday at midnight (European



E. DATES:Lesson 5:

Chapters 10 & 11, Food Safety Management Systems; Safe Facilities andEquipment


a. Explain the seven HACCP principles for preventing food-borne illness.

b. Describe how to prepare for, respond to, and recover from a crisis or a food-borne-illness outbreak.

c. Describe how to respond to imminent health hazards including power outages, fire, flood, water interruption and sewage.

d. Identify the characteristics of correct flooring and interior finishes.

e. Describe the requirements for restroom, hand-washing stations,and food-contact

surfaces.f. Identify organizations that certify equipment that meets

sanitation standards.g. List the requirements for dishwashing facilities and

installing equipment.h. Identify approved water sources and testing requirements.i. Describe methods for preventing cross-connection and backflow.j. State the correct response to a wastewater overflow.k. Describe the lighting-intensity requirements for different areas

of the operation.

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l. Identify ways of preventing lighting sources from contaminating food.

m. Describe ways of preventing ventilation systems from contaminating food and food-contact surfaces.

n. Identify the requirements for handling garbage.o. State the importance of keeping physical facilities in good repair.



3. Unit Outline:


SESSION 6 – 02/20-02/26 Intro and Lesson Six Chapters 12 & 13a) Class will meet face-to-face on 02/21(1800 to 2100)b) CTC Blackboard Discussion Board posts are due by Thursday at midnight (European



F. DATES:Lesson Six :

Chapters 12 & 13, Cleaning and Sanitizing; Integrated Pest Management


a. Identify the correct cleaners for specific tasksb. Identify approved sanitizers including chlorine, iodine, and

quats. c. List the factors affecting the efficiency of sanitizers.d. Describe how to clean and sanitize food-contact surfaces.e. Describe the required frequency for cleaning and sanitizing

non- food and food-contact surfaces.f. Explain the correct machine-dishwashing procedures and how

to clean and sanitize items in a three-compartment sink.g. Describe how to store and dispose of chemicals

properly. h. Develop a cleaning programi. Identify and describe Integrated pest management (IPM)

programs j. Describe how to select and work with a pest control operator

(PCO)k. Describe how to correctly store Pesticides

CHEF 1305 6th Ed. (11.19) 217B9251 of 16



3. Unit Outline:

Follow the sequence of the unit objectives. G.

SESSION 7 – 02/27-03/05 Intro and Lesson Seven & Eight Chapters 14 & 15a) Class will meet face-to-face on 02/28 (1800 to 2100)b) CTC Blackboard Discussion Board posts are due by Thursday at midnight (European



F. DATES:Lesson Seven :

Chapter 14, 15 Food Safety Regulation and Standards, Staff Food Safety Training


a) Identify and describe Government agencies responsible for regulating food operations.

b) Describe the importance of regulatory inspection and self- inspections.

c) List the key components of an inspection.d) Describe the corrective actions that should be taken when

violation of regulations have been found.e) Identify staff duties and specific training needs for each duty. f) Identify ways of training specific to staff and their duties.g) Describe how to maintain food safety raining recordsh) Describe how to ensure all staff and trained upon and after being

hired.



3. Unit Outline:

Follow the sequence of the unit objectives. H.

SESSION 8 – 03/06-03/12 NRA ServSafe online final exam 03/10 Final Paper due

CHEF 1305 6th Ed. (11.19) 217B9251 of 16

a) Class will meet face-to-face on 03/07 (1800 to 2100)b) CTC Blackboard Discussion Board posts are due by Thursday at midnight (European

time)1. CTC Blackboard peer response to Discussion Board posts is due by Thursday

midnight (European time)c) CTC Blackboard assignment/project is due Thursday midnight (European time)

CHEF 1305 6th Ed. (11.19) 217B9251 of 16

Appendix 1 – Article Report Grading Criteria

Name:_____________________________________________________

Course: ____________________________________________________

ARTICLE REPORT GRADING CRITERIA

Written Report Criteria PointValue

PointsEarned

Copy of the article included with report. 5

Report submitted on time. 5

Article must be subject-related, current and from a recognized source. How would you answer the question:“ S o w hat does your a r ticle have to do with the ho s p itality industry?”

5

The report must be in the correct format, typed and no more than one page in length. The article copy must be stapled to the report. Correct grammar and spelling must be used.

5

Total Points for Written Criteria 20

Oral Report Criteria PointValue

PointsEarned

Completed presentation within time limit. Use of correct speech and presentation techniques. 5

Total Points for Written and Oral Criteria 25

CHEF 1305 6th Ed. (11.19) 217B9251 of 16

Appendix 2 – Current Events Article Report Format

CENTRAL TEXAS COLLEGE CURRENT EVENTS ARTICLE REPORT

NAME:

DATE:

COURSE: SECTION:

Publication Title:

Issue Date: Page(s):

Article Title:

ARTICLE SUMMARY/MAIN POINTS: (You need only a few complete sentences – just enough to express the purpose of the article).

YOU’RE CONCLUSIONS (Reaction, Agree/Disagree, Your opinion, etc.):

CERTIFICATION OF AUTHORSHIP: I certify that I am the author of this paper, and that it is written in my own words except where indicated by quotation marks and it was prepared by me specifically for this course.

STUDENT SIGNATURE:

CHEF 1305 6th Ed. (11.19) 217B9251 of 16

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