- Schedule of Classes - June 25, 2020 7:14PM EDT
- Course Catalog - June 25, 2020 7:15PM EDT
Course information provided by the Courses of Study 2019-2020.
Gain experience in facility design; equipment selection, use, and care; job analysis and evaluation; human resources planning; management of financial resources; recipe development and volume food production; computer-assisted management; employee training; and applied safety and sanitation standards. Through planning and executing a themed event, students develop skills required to operate/manage a food service program. Application of quality management in food service operations and facility management is stressed. Laboratories are arranged through Cornell Dining and other off-campus sites. Completion of a professional portfolio is required. ServSafe training and examination is conducted; successful completion results in ServSafe manager certification.
When Offered Spring.
Fees Course fee: approximately $110 for special supplies/training and activities.
Permission Note Enrollment limited to: senior Dietetics (DPD) students.
Prerequisites/Corequisites Prerequisite: HADM 1360 or intro food service management course, NS 2470 and BIOMI 2900.
- Apply the concepts of management to a foodservice organization through activities and projects, and practical experience.
- Articulate how to implement decision- making by choosing a course of behavior from a number of possible alternatives; identify situations in simulation of foodservice operations which require the decision-making process to provide the viable solution.
- Illustrate the importance of constantly evaluating and reevaluating procedures, and recognizing the need for change only when change is an improvement.
- Describe how the menu serves as the basis and format of activity in a foodservice operation and guide for budgetary controls.
- Utilize quality control considerations and mechanisms in foodservice operations.
- Demonstrate knowledge of food science and preparation techniques in regular laboratory assignments, and the product formulation/sensory evaluation project.
- Demonstrate an appreciation for orderliness in planning, preparation, production and serving of food and its relationship to job analysis and work simplification.
- Demonstrate an appreciation of the importance of kitchen equipment layout and design and their relationship to efficient foodservice production and service.
- Utilize basic knowledge of microorganisms and sanitation in the receiving, storage, preparation, preservation, processing and serving of food (HACCP).
- Interact on a personal and professional level with foodservice personnel, function as a team member, and develop high standards of workmanship. Exhibit a high degree of professional ethics and an appreciation for the need of confidentiality within a business or health care facility.
Regular Academic Session. Choose one lecture and one laboratory.
Credits and Grading Basis
4 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
- MWPlant Science Building 141
- Jan 21 - May 5, 2020
Instruction Mode: Hybrid - Online & In Person
Prerequisite: HADM 1360 and BIOMI 2900. Enrollment is limited to: DPD (Dietetics) seniors only; DPD (Dietetics) juniors with permission. Lab coat required; Fee for supplies & training: approx $100. If you are not able to enroll, please contact Terry Mingle (tpm2).
Or send this URL: