school of - florida gulf coast university · school of course syllabus ... course description:...

1 Chef Rebecca Lerman CRN11655, HFT 81828, Catering & Special Events

School of

COURSE SYLLABUS

Please read this syllabus in its entirety. It is a part of the course content.

Further, it is important that you understand what is required in this

course and the time frames for completing assignments and activities.

SECTION 1: COURSE INFORMATION

Course Number & Name: HFT 3802 Catering & Special Events

CRN: 81828

Course Credit Hours: 3

Semester: Fall 2017 Friday, August 25 – Friday, December 15

Friday, December 15 - Last Day of Class

Department/Program: Resort and Hospitality Management (RHM)

Meeting Times/Location: Friday – 10:30am - 01:15pm –Wine Lab (Room 117)

Instructor Name: Rebecca Lerman

Adjunct Chef Instructor

Office Location: Florida Gulf Coast University

Lutgert College of Business

Resort & Hospitality Management

Sugden Hall Room 220

10501 FGCU Blvd.

Fort Myers, FL 33965

[email protected]

Contact Information: 239-340-1648

Office Hours:

Monday – By Appointment

Tuesday – By Appointment

Wednesday – By Appointment

Thursday – By Appointment

Friday – By Appointment

Prerequisites: FSS 3338C

mailto:[email protected]?subject=


Course Description: Study of special events & catering operations, menu planning and pricing, food

procurement, safety and sanitation, human resource management, sales and relationships with other de-

partments, and outside vendors. Emphasis on logistical operations and different market segments.

Required Text: Catering Solutions: For the Culinary Student, Foodservice Operator, and Caterer

Ed Sanders, Larry Lewis Nick Fluge

ISBN-10: 0130829005 / ISBN-13: 9780130829009

An Introduction to Catering and Catering Management, geared to the introductory culinary student, but

very useful to food service operators and professional caterers alike. This versatile book uses a clear, con-

cise approach to connect the basics of culinary catering. It guides readers step-by-step through the entire

rigorous process of catering a gourmet event, from food safety, cooking, and beverage selection all the

way to background music and napkin folding.

Course Website (Canvas): http://canvas.fgcu.edu/

SECTION 2: MISSION, LEARNING OUTCOMES, & MEASUREMENTS

A. PROGRAM MISSION

“The mission of the Resort and Hospitality Management program is to provide students with core

competencies and experiential learning opportunities in preparation for successful management

careers and leadership roles in the resort and hospitality industry and to instill values of lifelong

learning and community service.”

B. PROGRAM LEARNING OUTCOMES (PLOs) Upon successful completion of the program students will be able to:

1. Identify and demonstrate content/discipline, proficiencies and skills relevant to the operational

areas of Resort and Hospitality Management.

2. Choose experiential learning opportunities in the field of Resort and Hospitality Management

that can develop professional judgments and leadership skills.

3. Communicate effectively.

4. Evaluate information and make decisions using critical thinking and problem solving skills.

5. Develop an awareness of the importance of community service, ethical values, and life-long

learning.

C. COURSE LEARNING OUTCOMES

At the completion of this course, students should be able to:

1. Define “catering” and recognize its importance in the management of various types of events.

2. Apply methods for estimating the amount of food, beverage, and labor needed for an event.

3. Describe the various types of food and beverage functions and their purposes.

4. Forecast production and service needs.

5. Determine which catering package to propose for a specific event.

6. Know the main differences among the various types of service styles.


7. Explain the types of paperwork caterers use, especially the BEO, Resume, and Catering Con-

tract.

8. Understand the importance of space requirements and room appearances.

9. Describe the types of market segments caterers service.

10. Describe the typical outside suppliers and vendors on-premise caterers must deal with and

how to work with them to achieve an event’s objectives.

11. Apply learned principles noted above to realistic assignments and projects.


D. MEASUREMENTS OF STUDENT LEARNING OUTCOMES

When assessing the learning outcomes below, if a student answer correctly 85 - 100 percent of the

ALC/ILO/ PLO

Learning Objectives

Course Learning Outcomes Assessment Use To

Measure Outcomes

Content/Discipline

Knowledge & skills

ILO1 & 3, PLO1 & 4

ILO1 & 3, PLO1 & 4

ILO1 & 3, PLO1 & 4

ILO1 & 3, PLO1 & 4

1. Define “catering” and recognize its im-

portance in the management of various types

of events.

2. Apply methods for estimating the amount of

food, beverage, and labor needed for an event.

3. Describe the various types of food and bever-

age functions and their purposes.

4. Forecast production and service needs.

5. Determine which catering package to propose

for a specific event.

6. Know the main differences among the various

types of service styles.

7. Explain the types of paperwork caterers use,

especially the BEO, Resume, and Catering

Contract.

8. Understand the importance of space require-

ments and room appearances.

9. Describe the types of market segments caterers

service.

10. Describe the typical outside suppliers and ven-

dors on-premise caterers must deal with and

how to work with them to achieve an event’s

objectives.

11. Apply learned principles noted above to realis-

tic assignments and projects.

Written Assignments,

Discussion Boards,

Final Quiz, Event Pro-

ject


Communication

ILO2 & 3, PLO3& 4




Event Project

Critical/Analytical

Thinking

ILO1 & 3, PLO1 & 4




Event Project

questions used to assess their learning outcomes then the student EXCEEDS EXPECTATIONS.

With 70 – 84 percent score the students will MEET EXPECTATIONS. If the students obtain less

than 70 percent then their performance are BELOW EXPECTATIONS.

ALC – Academic Learning Compact (State of Florida requirements)

ILO – University Learning Outcomes

PLO – RHM Program Learning outcomes

SECTION 3: LEARNING OUTCOME EVALUATION METHODS AND GRADING POLICIES

A. Course Grading: assigned based on the total number of points earned on the following assignments:

GRADE COMPONENT POSSIBLE

POINTS

% OF

GRADE

CUMULATIVE

TOTAL

All assignments, excluding group project, must be

posted individually on-line (Canvas), in the corre-

sponding assignment drop box be each student.

Communication 10 10% 10

Discussion Board 10 10% 10

Group Project 50 50% 50

Individual Assignments 10 10% 10

Professionalism 20 20% 20

Total Course Points 100% 100


B. How your final course grade is determined based on percentage points

Assessment Total %

Communication 10%

Discussion Board 10%

Group Projects 50%

Individual Assignments 10%

Professionalism 20%

Total % 100%

Professionalism is an important attribute of our industry and is reflected in your weekly participa-

tion and dress. Proper kitchen appropriate dress attire is required for this class. This includes (but

is not limited to) hair tied back, clean clothing with no holes or tears, black or grey shirts that co-

vers the shoulders and midriff, non-slip closed-toed shoes, and black, grey or khaki pants that co-

vers the knees.

This class serves as a foundation for the remainder of the Resort and Hospitality Management

Curriculum. You should leave this class with knowledge and skills you can use in future employ-

ment experiences and/or future classes.

Professionalism is averaged in your final grade for this class and assessed through:

•Weekly Participation

•Punctuality

•Kitchen Appropriate Attire (no shorts or sandals)

•Completing Course Pre/Post Test

•Survey Completion Confirmation (or confirmation of abstinence)

Grade Percentage Range


A 93% - 100.0%

A. 90% - 92.9%

B+ 88% - 89.9%

B 83% - 87.9%

B- 80% - 82.9%

C+ 78% - 79.9%

C 73% - 77.9%

C- 70% - 72.9%

D+ 68% - 69.9%

D 63% - 67.9%

D- 60% - 62.9%

F Less than 60.0%


SECTION 4: TEACHING METHODS, PHILOSOPHY, & MESSAGE TO STUDENTS

A. TEACHING METHODS

The methodology for this course will include instructor presentation, class discussions, written

assignments and hands-on lab for experience with event planning and set-up.

B. TEACHING PHILOSOPHY

The best learning experience is an interactive one. This class will offer ample opportunity for stu-

dent participation and to apply learning principles to realistic case studies and situations.

C. MESSAGE TO STUDENTS

This class prepares students for working in the area of on-premise catering and event planning.

You should leave this class with knowledge and skills you can use in future employment experi-

ences and/or future classes.

“The instructor reserves the right to amend the tentative schedule as

deemed necessary.”

SECTION 5: TENTATIVE CLASS SCHEDULE OUTLINED FOR Fall 2016

WEEK Class

Date Chapters, Topics, Assignments, & Deadlines

1

08/25

Class Activity:

Introductions, Review Syllabus & Assignments, Course Objectives and Course

Calendar, Kitchen Tour

Discussion Board Topic: Food Safety and Sanitation

Assigned Reading: Due Week 2 Chapter 1: Always Serving Safe Food

2

09/01

Class Activity:

Food Safety Lecture, Food Safety Quiz

Discussion Board Topic: Catering Definition and Im-

portance

Chapter 1: Always Serving Safe Food

Related Video Clips

Assigned Reading: Due Week 3

Chapter 2: Catering Details


3

09/08

Hurricane Irma: Classes Cancelled

Discussion Board: Contracts and Paperwork Due 24 September 2017

4

09/15

Hurricane Irma: Classes Cancelled

5

09/22

Class Activity:

Project Outline, Quick-fire Challenge

Discussion Board Topic: Catering Packages and Outside

Vendors

Due 30 September 2017


Chapter 3: Serving the Food

6

09/29

Class Activity:

Make-up Catering Lecture, Menu Development Lecture

Discussion Board Topic: Trends and Themes


Chapter 4: Kitchen Production

7

10/06

Class Activity:

Costing Lecture

Discussion Board Topic: Estimating and Forecasting


Chapter 5: Beverages


8

10/13

Class Activity:

Recipe R&D

Discussion Board Topic: Food and Beverage Functions


Chapter Menus and Recipes: Menus and Recipes

9

10/20

Class Activity:

Project Development

Discussion Board Topic: Service Styles

10

10/27

Class Activity:

FOH Lecture, Service Lecture

Discussion Board Topic: Event Space Requirements

11

11/03

Class Activity:

Recipe R&D

Discussion Board Topic: Room Decor and Appearance

12

11/17

Class Activity:

Class will execute and participate in Event Production

Day 1.

Discussion Board Topic: Market Segments

13

12/01

Class Activity:

Class will execute and participate in Event Production

Day 2.

Discussion Board Topic: Forecasting


14

12/08

Class Activity:

Field Trip

Guest Lecture or Special Event as determined by the in-

structor

Discussion Board Topic: Challenges for Catering Indus-

try

15 12/15 Class Activity:

Group Projects and Finals due

“The instructor reserves the right to amend the tentative schedule as deemed necessary.”

SECTION 6: CLASSROOM FORMAT, POLICIES, MANAGEMENT STATEMENT

A. CLASS ROOM FORMAT

Class will meet once each week unless otherwise noted on the course syllabus above. Each class

will provide a mix of lecture, video and interactive discussion to help create a dynamic and inter-

esting environment OR will include a kitchen lab. For all kitchen labs, Aprons, appropriate foot-

wear and attire are required. Written assignments are to be submitted ONLINE by the deadline

through the Course Website on Canvas.

CLASSROOM POLICIES

Written assignments are to be submitted ONLINE by the deadline through the Course Website on

Canvas. Assignments will NOT be accepted late. (Assignments will be reviewed in class.) All

other assignments are due by Midnight on the date due. Spelling and Grammar do count!

Proof-read Carefully! All assignments are to be submitted in APA format.

Attendance is vital to your success in this course due to the lab component. If you need to miss

class due to illness or other University approved absence, please email the professor to let him/her

know prior to an expected absence.

Late Assignments: All assignments are expected to be submitted by the due date. Any Late

Assignment will have prior instructor approval and will be docked 15% off of the grade for

EACH DAY late up to 45%. Assignments will NOT be accepted more than 3 days late with-

out specific written consent from the instructor. It is the student’s responsibility to clearly

and effectively communicate critical issues and unforeseen events that would impede an on time

submission with due diligence directly with the instructor.

Discussion Boards: Students are expected to participate in discussions. Grading will be based

primarily on the quality of your contributions, not just the quantity. One discussion board will be

posted each week throughout the course. Students are required to respond to the question in a


substantial matter. Responses should contain a minimum of a 250 word initial response. Initial

responses are due by Tuesday of each week by 11:59 pm EST. Students are also required to re-

spond to two other student postings with a minimum of a 75 word response by 11:59 pm on Sun-

day of each week.

Discussion responses should evidence your ability to apply concepts, theories, and terms from the

learning material in your response. Use your critical thinking, logic, analytical, and reasoning

skills along with ethics when writing responses.

Please do no simply respond to another student by writing “I agree”, “Good answer”, or “Good

point”. Elaborate in your responses, provide examples, and ask questions.

• Use APA 6th edition principles in discussion forum citations.

• Students are required to respond to the discussion question and post responses to two student

postings.

• Responses to other students should be substantial in content and length.

• Initial postings should be substantial in content, respond to all parts of the question posted,

and demonstrate your ability to apply and incorporate the learning concepts, theories, and

terms from the weekly lectures and readings into your response.

• Include real world examples but do not include any personally identifiable information (names

of companies, people, etc.).

• Think outside of the box, be creative, and explore new ideas and concepts.

• Late discussion board posts will be penalized by 1 point per day. Postings made after Sunday

at 11:59 pm will not receive credit unless extenuating circumstances exist such as emergen-

cies.

SECTION 7: UNIVERSITY & COLLEGE STANDARDS & POLICIES

Academic Behavior Standards and Academic Dishonesty - All students are expected to demonstrate

honesty in their academic pursuits. The university policies regarding issues of honesty can be found in the

FGCU Student Guidebook under the “Student Code of Conduct” on page 11, and “Policies and Proce-

dures” sections on pages 18 - 24. All students are expected to study this document which outlines their

responsibilities and consequences for violations of the policy. The FGCU Student Guidebook is available

online at http://studentservices.fgcu.edu/judicialaffairs/new.html

Copyright – The university requires all members of the university community to familiarize

themselves and to follow copyright and fair use requirements. You are individually and solely

responsible for violations of copyright and fair use laws. The university will neither protect nor

defend you nor assume any responsibility for employee or student violations of fair use laws.

Violations of copyright laws could subject you to federal and state civil penalties and criminal

liability, as well as disciplinary action under university policies.

Disability Accommodations Services - Florida Gulf Coast University, in accordance with the Americans

with Disabilities Act and the university’s guiding principles, will provide classroom and academic ac-

commodations to students with documented disabilities. If you need to request an accommodation in this


class due to a disability, or you suspect that your academic performance is affected by a disability, please

contact the Office of Adaptive Services. The Office of Adaptive Services is located in Howard Hall 137.

The phone number is 239‐590‐7956 or TTY 239‐590‐7930

University Policy about Student Observance of Religious Holidays - All students at Florida Gulf

Coast University have a right to expect that the University will reasonably accommodate their religious

observances, practices, and beliefs. Students, upon prior notification to their instructors, shall be excused

from class or other scheduled academic activity to observe a religious holy day of their faith. Students

shall be permitted a reasonable amount of time to make up the material or activities covered in their ab-

sence. Students shall not be penalized due to absence from class or other scheduled academic activity be-

cause of religious observances. Where practicable, major examinations, major assignments, and Univer-

sity ceremonies will not be scheduled on a major religious holy day. A student who is to be excused from

class for a religious observance is not required to provide a second party certification of the reason for the

absence.

http://www.fgcu.edu/generalcounsel/files/policies/4.005%20Student%20Observance%20of%20Reli-

gious%20Holidays.pdf

Grading Policies and Grading Systems - The grading system at FGCU is described in the FGCU Cata-

log and is overseen by the Office of Planning and Institutional Performance. (http://www.fgcu.edu/cata-

log/) In accordance with FERPA (Family Educational Rights and Privacy Act, 1974), grades may not be an-

nounced in class or displayed in any public view by use of the Student ID number (or social security

number) in a paper or electronic format. Electronic display format includes email or a web-based environ-

ment such as Angel.

SECTION 7: UNIVERSITY & COLLEGE STANDARDS & POLICIES CONT.

Retention of Papers, Tests, Student and Class Records - University policy dictates that any materials,

hardcopy or electronic, that contribute to the determination of a course grade be maintained by individual

faculty for one full academic year after the end of the semester. In addition, departments/programs must

maintain all records pertinent to grades for any faculty no longer with the university.

Eagle Mail - is Florida Gulf Coast University’s student e-mail system. Your FGCU Eagle Mail account

MUST be activated. If you are a first time student, you will need your PIN and Student ID, both of which

are assigned at registration.

- If you don’t know your PIN, you will need to go to the Registrar's office to retrieve it.

- To activate your account, visit http://admin.fgcu.edu/IS/applications/studentaccts/activate.asp.

- The ANGEL (at http://elearning.fgcu.edu) will be used as the primary application for learning and

communication. Additional course information may be distributed via Eagle Mail, so make sure you

know how to retrieve your Eagle mails, and check it very frequently (at least once a day).

- Log in to ANGEL at http://elearning.fgcu.edu. You need to use FGCU Eagle Mail account and pass-

word to log in.

- Assignments, instructions, and other course information on ANGEL are integral components of the

course material and are hereby incorporated as part of this syllabus.

The FGCU Writing Center - assists student writers through free, accessible, learning-based writing con-

sultations. Our primary goals are to help students improve their abilities to think independently, to write

http://www.fgcu.edu/generalcounsel/files/policies/4.005%25252520Student%25252520Observance%25252520of%25252520Religious%25252520Holidays.pdf

http://www.fgcu.edu/generalcounsel/files/policies/4.005%25252520Student%25252520Observance%25252520of%25252520Religious%25252520Holidays.pdf


critically, and to learn and implement strategies that will assist them in producing effective writing as-

signments. Consultants help writers with brainstorming, formulating a clear thesis, developing their ideas,

and revising. Writing Center sessions are designed to assist writers in improving their ability to revise

independently. Writing Consultants also help writers identify issues of style and mechanics; however,

they do not edit or proofread. The Writing Center is located in Library West, 202C. Library West is not

accessible from the main Library building (Library East). Phone: 239/590-7141

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