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Wiklendt, CEC, CCE, AAC, Chef Instructor Office: Bldg. 27-108 Phone: Phone: 360.596.5392 Office Hours: Monday-Thursday 6:30 a.m.-7:00 a.m. or by Appointment Class Meets: Monday and Wednesday Lecture 1:30 p.m. 2:45 p.m., Bldg. 26-102 NO ELECTRONIC DEVICES are to be OPERATIVE DURING CLASS I. TEXTBOOKS: ServSafe Coursebook, National Restaurant Association Education Foundation, 6th Edition, with written answer sheet. Periodicals

II. COURSE DESCRIPTION: Information and methods to help the foodservice manager apply sanitation procedures to food handling functions from purchasing and storing to preparing, serving, storage and re-heating of foods to its patrons. III. COURSE CONTENT: Chapter 1, Keeping safe food Chapter 2, Understanding the microworld Chapter 3, Contamination, food allergens, and foodborne illnesses Chapter 4, The safe food handler Chapter 5, The flow of food: An introduction Chapter 6, The flow of food: Purchasing and receiving Chapter 7, The flow of food: Storage Chapter 8, The flow of food: Preparation Chapter 9, The flow of food: Service Chapter 10, Food safety management systems Chapter 11, Safe facilities and equipment Chapter 12, Cleaning and sanitizing Chapter 13, Integrated pest management Chapter 14, Food safety regulation and standards Chapter 15, Staff food safety training IV. STUDENT LEARNING OUTCOMES Students will learn to provide safe food through learning and understanding of the microworld of germs and bacteria; contamination; purchasing and receiving of foods; storage; preparation; service; HACCP system; sanitary facilities and equipment; cleaning and sanitizing, pest management; federal, state and county food safety regulations and standards, storage temperatures of fresh, frozen and dried food products including shelf life; and how to respond to an outbreak of foodborne illness.

V. EVALUATION GUIDELINES Grading in a vocational training program is a measurement of growth in skill and professional work ethics and personal appearance. Skill development, production (preparation), mise en Place (organization), sanitation, teamwork, research projects, lecture notebooks, and testing make up the grading components. VI. EVALUATION PROCESS A) Testing / Homework 50% (500 Points) In class testing (There are no make-up tests and tests may be random), homework, information discussed in class, required reading, demonstrations, glossary, and video instruction will comprise 25% (250 points) of the students grade. One lowest test score will be dropped. The final exam, from the National Restaurant Association, will comprise the other 25% (250 points) B) Research Projects 40% (400 Points) ALL STUDENTS: There will be two projects, 200 points each. They must be TYPED. Projects MUST BE: Professional and readable, objective, clear, concise, fluent, reads well aloud, includes observable facts, meaningful, relevant content. NO LATE PROJECTS ACCEPTED. Project I- Develop HACCP System Project II Food Inspection Report

C) Attendance 10% (100 Points) Students must call 360.596.5392 if being absent. Two absences will result in a 50% reduction for the attendance portion of your grade. Three or more days absent will result in a zero for the attendance portion of the students grade. VII. GRADING SCALE: Minimum Points 950-1000 A 4.00 Superior Achievement 900-949 A3.67 870-899 B+ 3.33 830-869 B 3.00 High Achievement 800-829 B2.67 770-799 C+ 2.33 730-769 C 2.00 Satisfactory Achievement 700-729 C1.67 630-699 D+ 1.33 600-629 D 1.00 Minimum Achievement 0- 599 F 0 Students are evaluated and graded by the faculty. Performance is not compared to other students, but is based on the level of performance anticipated by this program based on overall industry standards. To become eligible for the Certified Food Managers Card with Thurston County, you must attend the certified food managers class; you must achieve a minimum score of

75% on the National Restaurant Association final exam AND receive a minimum score of 750 total points for CAP 103.

CALENDAR, fall 2013

Subject to change Sept. 23 AA- Orientation, discuss projects: 1) HACCP (Chapter 10) and 2) Food Inspection Report Form, review food handlers card information. Read chapters: 15, 10, 5, 6, 7, 8, and chapter 9. N.B. Chapter test questions are taken from: a) test your food safety knowledge b) discussion questions and c) study questions. Sept. 25 - Lecture chapter 15. Test Chapter 15. Sept. 30 Lecture chapter 10. Oct. 2 Test chapter 10, lecture chapters 5, 6, 7. Oct. 7 Test chapters 5, 6, 7 lecture chapter 8. Oct. 9 Lecture chapter 9, test chapters 8 & 9. Read chapter 11. Oct. 14- Lecture chapter 11, read chapters 12, 13, 14. Oct. 16- Lecture chapter 12, test chapter 11. Oct. 21- HACCP Project Due, test chapter 12. Oct. 23- Lecture chapter 13, test chapter 13. Oct.28- Lecture chapter 14, Review Food Establishment Inspection Report Oct. 30- Class to meet in bldg.27-Percival Dining Room Test chapter 14. kitchen tour. Nov. 4- Independent Study for Food Establishment Inspection Report, read chapters 1, 2, 3, 4. Nov. 6 Lecture chapter 1 and chapter 2; test chapter 1. Nov. 11 NO CLASSES, Veterans Day Nov. 13 - Project, Food Inspection Report Form Due. Nov. 18 Lecture chapter 3, 4. Test chapter 2. Nov. 20- Test chapters 3, 4. Nov. 25 Review Nov. 27 ** FINAL EXAM ** bring answer sheet and two number 2 pencils PERCICAL DINING ROOM Dec. 2- Review project- Food Establishment Inspection Report Dec. 4- Certified Food Managers Class- Thurston County Health Dept.