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| * | Group - Dept | Status | Approved | Date Reviewed | Reviewer | Comments |
|---|---|---|---|---|---|---|
| 1 | Curriculum Routing - CUL Culinary Arts | Completed | Needs Revision | 09/15/2020 | Julie Napier | Please correct the mode of instruction to one or more of the following: traditional, online, hybrid, plural. |
| 2 | First review: Curricular and Non-curricular - CUL Culinary Arts | Completed | Approved | 09/15/2020 | Gee, Jason | |
| 3 | Curriculum and Assessment - CUL Culinary Arts | Completed | Approved | 09/18/2020 | Mitzi Esgro | |
| 4 | Curriculum Committee - CUL Culinary Arts | Completed | Needs Revision | 09/24/2020 | Mitzi Esgro | updates to gen ed philosophies |
| 5 | First review: Curricular and Non-curricular - CUL Culinary Arts | Completed | Approved | 10/06/2020 | Gee, Jason | |
| 6 | Curriculum and Assessment - CUL Culinary Arts | Completed | Approved | 10/06/2020 | Mitzi Esgro | |
| 7 | Curriculum Committee - CUL Culinary Arts | Completed | Approved | 11/10/2020 | Mitzi Esgro | |
| 8 | Curriculum and Assessment (Second Review) - CUL Culinary Arts | Completed | Approved | 11/10/2020 | Mitzi Esgro | |
| 9 | Catalog and Articulation - CUL Culinary Arts | Completed | Approved | 11/12/2020 | Julie Napier |
| Originator: | Alana Johnson Status: Approved Department: CUL Culinary Arts |
| Date Created: | 08/25/2020 Submitted: 09/14/2020 Completed: 11/12/2020 To ACETS: 08/18/2021 |
| Course Prefix: | CUL |
| Course Number: | 240 |
| Course Information: | New Course |
| Effective Academic Year: | 2021-2022 |
| Course Full Title: | Culinary Business Practices |
| Program Modification Required?: | Yes |
| If yes, list the degree or certificate: | AAS Degree: Culinary Arts Management |
| Course Impact?: | Yes |
| If yes, list the degree or certificate: | Certificate: Culinary Arts |
| Purpose of Submission: | New Course |
| Reason for Evaluation: | New Course Competency Based Education |
| Mode of Instruction: | CBE |
| If other, please explain: | |
| Catalog Course Description: | Students will be taught various management topics, including leadership, problem solving, decision making, and conflict resolution as they relate to food service establishments. Additionally, this course will focus on the management functions of profitability, purchasing and receiving, and menu development. |
| Prerequisite(s): | Approval by Program Director. |
| Corequisite(s): | |
| Previous Credit (Total): | NA |
| Previous Lecture Hours: | 4 |
| Previous Lab Hours: | 0 |
| Previous Clinical Hours: | |
| New Credit Hours (Total): | 4 |
| New Lecture Hours: | 4 |
| New Lab Hours: | |
| New Clinical Hours: | |
| New Internship Hours: | |
| Explanation of proposed modifications to course: | |
| Contact person/email: | aljohnson@mohave.edu |
| SUN Course?: | No |
| If yes, please provide the established SUN number: | |
| Is this an AGEC course: | No |
| Articulated?: | No |
| Transfer?: | Not Applicable |
| Course Learning Outcomes: | 1.Plan and execute a back of house S.O.P (Standard Operating Procedure). (2,3,5,6)
2.Interpret and create a P&L (Profit and Loss statement). (2,3,5,6) 3.Conduct food service purchase and receiving activities. (2,3,5,6) 4.Understand the different processes of purchase and receiving in food service establishments. (2,3,5,6) 5.Define a business plan. (2,3,5) 6.Develop fundamental culinary management skills. (2,3,4,5,6) |
| Course Competencies and Objectives OR Course Competencies and Outline: | Competency 1 Produce a rudimentary back of house S.O.P.
Objective 1.1 Delineate a S.O.P. Objective 1.2 Create (4) B.O.H (Back of House) job descriptions. Objective 1.3 Understand a health department variance. Objective 1.4 Practice B.O.H emergency procedures. Competency 2 Generate a professional Profit and Loss Statement (P&L) Objective 2.1 Understand P&L language. Objective 2.2 Deduce the attributes of a P&L. Objective 2.3 Surmise the P&L sub-groups and justify the numbers. Objective 2.4 Calculate each sub-group by understanding how to forecast revenue and expenditures. Competency 3 Communicate the purchase and receiving cycle from start to finish. Objective 3.1 Construct a menu and establish a product order guide. Objective 3.2 Create, place, record, receive, and close an order. Competency 4 Explain a business plan for food service establishments. Objective 4.1 Identify the steps of a restaurant business plan. Objective 4.2 Recognize industry jargon Objective 4.3 Implement them during restaurant business applications. Competency 5 Articulate best food service business practices. Objective 5.1 Calculate food cost for a recipe. Objective 5.2 Calculate food yields. Objective 5.3 Identify (10) ten fundamentals of culinary law. Objective 5.4 Illustrate Human resource techniques as they relate to the restaurant industry. |