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Kansas Food Service Employee. Short Courses. INSTITUTION Kansas State Dept DOCUMENT RESUME ED 217 175 CE 032 610 TITLE Kansas Food Service Employee. Short Courses. INSTITUTION Kansas State Dept. of Education, Topeka. Div. of Vocational Education. SPONS AGENCY Departient of Education, Washington, DC. PUB DATE [82] ,. ,--NOTE \ 497p. \ EDRS PRICE ,MF02/PC20 Plus Postage. DESCRIPTOR Behavioral Objectives; *Cooking Instruction; Equipment Maintenance; Equipment Utilization; *Food; *Food Service; Food Standards; Guidelines; Nx*Institutional Personnel; Instructional Materials; *Job Skills; Learnilg Activities; Lesson Plans; Meat; *Nutrition; Occupational Home Economics; Postsecondary Education; Safety; Sanitation; Vocational Education ABSTRACT This is a series of five modules, each of which consists of six 3-hour classes in food preparation4ornonmanagement personnel from institutional food services. Topics of the modulesare breads and breakfasts, meats, vegetables and salads, extended meats and meat alternatives as sources of protein, and desserts. Included in each module are management of work, adjusting and following standardized recipes, preparing and proportioning food, the nutritional contribution of food, caring for and operating equipment, safety, sanitation, and motion economy. Also providedare guidelines for preparing and presenting the lessons and student handouts. The lessons are designed for use in a course involving lecture, demonstration, actual hands-on class activities, and audio-visuals. (MN) *********************************************************************** * Reproductions supplied by EDRS are the best thatcan be made 'Iv * from the original deCument. * *********************************************************************** .. Kansas State Departmentof Education Kansas State Education Building 120 East 10th Street Topeka,ansas 66612 US. DEPARTMENT OF EDUCATION NATIONAL INSTITUTE OF EDUCATION "PERMISSION TO REPRODUCE THIS EDUCATIONAL RESOURCES INFORMATION MATERIAL HAS BEEN GRANTED BY CENTER IERICS This document has been reProduCed as received from the person or organization originating it Minor changes have been made to improve I').Fiok± reproduction quality Points of view or opinions stated its this docu- TO THE EDUCATIONAL RESOURCES ment do not necessarily represent official ME INFORMATION CENTER (ERIC).", position or policy An Equal Entployntent/Educationni Opportunity Agency z KANSAS DEPARTMENT OF VOCATIONAL,EDUCATION OCCUPATIONAL HOME ECONOMICS FOOD SERVICE EMPLOYEE SHORT COURSES COURSE DESCRIPTION This is a series of five modules each consisting of six three-hour classes in food preparation for non-management personnel from institutional food services. Included in each module are management of work, adjusting and following standardized quantity recipes, preparation and portioning food, nutritional contribution of food, care and operation of equipment,safety, sanitation and motion economy. Students will taste and score the finished products againSt standard characteristics of high quality foods. The textbook is Food for Fifty, 6th Ed., West, Schugart and Wilson, John Wiley and Sons,1979. Overall goalsare to: ('l) Develop basic manipulative skills related to food preparation. (2) Develop an understanding of the basic principles of science, and matnematics involved in high quality food preparation. (3) Demonstrate high standards of-cleanliness and personal hygiene. (4) Demonstrate proficiency in artistic principles basic to food prep- / aration. / There are no prerequisites, but some experience in quantity food produc- t tion is desirable. Presentation of the course will be by lecture, demonstraz-i tion, actual "hands-on" class activities, and audio-visuals. Handouts will be distributed at most sessions.Participants will become more aware of their vital and valuable role in nutritional care by providing nutritious and appealing meals to their clients as an aid to their well-being. The five modules are: Breads and Breakfasts The function of ingredients, preparation of quick breads, yeast breads and breakfast menu items. Care and use of mixer, proof box and convection omen. Meats and More Preparation of beef, pork, fish, and poultry, using principles of moist heat cookery and dry heat cookery. Included are main dish salads and variety meats. Care and use of broiler, grill, oven, deep fat fryer, braising pan and meat thermometer. Developed cooperatively by Occupational Home Economics, Kansas Department of Vocational Education, Wichita Area Vocational Technical School, and Members of the Kansas Dietetic Association. fi t." An Equal Employment/Educational Agency Vegetables and Salads with Pizzaz, Proper handling and storage of fruits and vegetables. Preparation of vegetables using a variety of .cooking methods. Experiments to show effect of cooking time and acid on vegetables. Preparation of fruit salads, gelatin salads, vegetable salads, salad bars and salad dressings; garnishes. Care and use French knife, pastry tube, shredder and slicer attachments for mixer and electric chopper. Protein Potpourri The role of extended meats and meat alternates; preparation of soups, stocks, casseroles. Principles of cheese and egg cookery. Rice, pasta, beans and other legumes. Combining plant proteins. Assembling hot and cold sandwiches, Care and use of steam jacketed kettle, stock pots. The Happy_Ending Fruit desserts and fruit fillings; puddings,-pies, cookies, cakes and icings, cobblers, dessert specialties such as crisps, Betty, cream puffs, meringue shells. Comparison between mix cakes and those made from scratch.Use and care of scale, weighing and measuring ingredients. This new series of evening classes for non-management food service employees is being offered in Wichita at Central Vocational Building, 324 No. Emporia, ,this year. Students will meet in the cafeteria, 5 tb 8 p.m., one evening per week for six weeks. A $12.00 fee per module covers tuition and materials, Classes are limited to 15 students. Date Module September 23, 30- October 7, 14i 21, 28 Breads and Breakfasts November 11, 18, 25 - December 2, 9, 16 Meats and More (Meat Cookery) January 6, 13, 20, 27- February 3, 10 Vegetables and Salads with Pizzaz February 17, 24- March3,10, 17, 24 Protein Potpourri (Extended Meats & Alternates) April 1, 7, 21, 28- May 5, 12 The Happy Ending (Desserts) Please indicate class for which you are enrolling ?nd send to Dorothy Wise,R.D. Coordinator of Food Service Supervision, Central Vocational Building, 324 North Emporia; Wichita, Kansas 67202 Phone 268-7825. Tuition and fens; $12.00 per module, payable to Wichita Area Vocational School. Amount enclosed Name I am employed at Home Address 4 Work Phone Home ph. An Equal Employment/Educational Agiency KANSAS DEPARTMENT OF VOCATIONALEDUCATION OCCUPATIONAL HOME ECONOMICS FOOD SERVICE EMPLOYEE SHORT COURSES COOKS We may live without poetry,music and art We may live without conscienceand live without heart, We may live without friends;we'may live without books But civilized man cannot livewithout cooks. He may live without booI what is knowledge but grieving? He may live without hope;what is hope but deceiving? He may.live without love;what is passion but pining? But where is theman who can live without dining? Owen Meredith (Sir Edward Lytton) 1831-1891 O KANSAS DEPARTMENT OF VOCATIONAL EDUCATION OCCUPATIONAL HOME ECONOMICS FOOD SERVICE EMPLOYEE SHORT COURSES SANITATION AND DRESS CODE -'1. Hair nets or caps are to be worn, covering all hair. 2. A clean uniform, lab coat or large apron. 3. Enclosed, low-heeled shoes with non skid soles are to beworn with stockings, footlets or anklets. 4. Nails are to be short and clean, with no colored nail polish. 5. Avoid heavy excessive jewelry. \6. Wash hands thoroughly at hand sink before working in kitchen. 7. Utensils are to be washed according to proper ware-washing procedures. 8.- Work surfaces and equipmentare to be sanitized using the method recommended by instructor. '9. All food and equipment are to-be handled in a safe sanitary manner. 10. Cooking spoons and spatulas are not to be used for tasting. Use.a clean spoon or fork for each taste. 11. No food material is to be discarded in sinks that haveno disposal units. Plate refUse either in disposal or lined refuse containers. 12. Dry flour must not be scraped into any sink. JUDGING FINISHED PRODUCTS 1. Display food product with card indicatingname of product and_any variation from -standard procedure used. 2. Select proper score sheet for product. 3. Take small portion using proper serving utensil ontoa small paper plate, and taste food with disposable spoon or fork. 4. Record your comments on score sheet. Discuss after everyone has silently evaluated product. 5. Store leftover food according to safe, sanitary food handling procedures. KANSAS DEPARTMENT OF VOCATIONAL EDUCATION OCCUPATIONAL HOME ECONOMICS FOOD SERVICE EMPLOYEE SHORT COURSES GROUP DUTIES Students will be divided into 4groups. The following duties will be ,rotated within each group, so that each student will haveexperience in all areas. A. PREPARATION(2 persons) . 1. Wash hinds thoroughly at hand sink. , 2. Get work assignment for your group from instructor. 3. With tray and/Or cart gather equipment andingredients. 4. Weigh or measure all ingredients in recipti. 5. Combine ingredients and cook according to specificdirections. 6. Clean your work area and put away unusedingredients. B. EVALUATION 1. Wash hands thoroughly at hand sink. 2. Prepare market order for recipe(s) to be mbde innext week's class. 3. Distribute to each class member: a. Standards of a Quality Product lb. Score or
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