Campbell, Thomas L.

Phillips, Suzanne D.

English

University of Montana

University of Montana ScholarWorks at University of Montana Syllabi Course Syllabi 1-2015 CULA 299.01: Culinary Arts Capstone Suzanne D. Phillips University of Montana - Missoula, suzanne.phillips@mso.umt.edu Thomas L. Campbell University of Montana - Missoula, thomas.campbell@mso.umt.edu Follow this and additional works at: https://scholarworks.umt.edu/syllabi Let us know how access to this document benefits you. Recommended Citation Phillips, Suzanne D. and Campbell, Thomas L., "CULA 299.01: Culinary Arts Capstone" (2015). Syllabi. 3039. https://scholarworks.umt.edu/syllabi/3039 This Syllabus is brought to you for free and open access by the Course Syllabi at ScholarWorks at University of Montana. It has been accepted for inclusion in Syllabi by an authorized administrator of ScholarWorks at University of Montana. For more information, please contact scholarworks@mso.umt.edu. CULA 299-SP15 – Campbell    Culinary Arts  COURSE SYLLABUS  CULA 299  Capstone                     Date Revised: Spring 2015                                                            THE UNIVERSITY OF MONTANA—MISSOULA COLLEGE OF TECHNOLOGY            BUSINESS TECHNOLOGY DEPARTMENT   FACULTY: Chef Phillips  Chef Thomas Campbell, director.           thomas.campbell@umontana.edu      243-7815   CREDITS: 4   PREREQUISITES:  Successful completion of first three semesters of the Culinary Program Curriculum, including all General Education Courses or consent of instructor.  Student must be enrolled in CULA 275 – Patisserie, CULA 205 - Catering Management, and CULA 298 – Internship.  OFFICE:  Culinary Offices.  HOURS: 7a.m.–3 p.m. or by appointment.  COURSE DESCRIPTION: This course is the conclusion of the two-year Food Service Management Degree Program.  It is designed to demonstrate all skills learned over the last three semesters.  The course content coordinates and integrates Catering Management – CULA 205, Patisserie – CULA 275, and Internship – CULA 298 to create a virtual food and beverage service establishment.  The course plan includes writing a restaurant business plan, menu planning/design, facilities planning, marketing, labor, purchasing, beverage service and appreciation.  Field trips and guest speakers will augment student learning.  ServeSafe alcohol training and certificate will be included in the curriculum.  Finally, the course culminates with an “opening night” formal, multi-course reception.  Students will be expected to build a comprehensive portfolio/storyboard to be displayed at the capstone reception.     CULA  299 Capstone             Page 2   STUDENT PERFORMANCE OUTCOMES:     Upon completion of this course, the student will be able to:   Write a business plan for their conceptualized restaurant.  Design a financial plan for the business.  Work with local businesses and fund raising experts to market and fund their project and Capstone Reception.  Demonstrate the principles of menu development and design.  Present a restaurant floor plan designed according to the flow of production.  Purchase equipment, furnishings, and décor.  Recognize and understand various beverages and their service styles.   Create and utilize banquet service management documents.  Explain and demonstrate elements of Modernist Cuisine.  Plan and execute the Capstone (Opening Night) Reception and Portfolio Review.  Plan and execute a final practical exam.   STUDENT PERFORMANCE ASSESSMENT METHODS AND GRADING PROCEDURES:  Students will be required to demonstrate daily assignments.  All assignments, projects and tests will be assigned point values.  Total points earned will be divided by points possible, and a letter grade will be assigned based on the following:  Evaluation Criteria    Grade Scale  Assignments   60%  90 – 100 A Quizzes   30%  80 – 89 B Final Exam   10%  70 – 79 C   ATTENDANCE POLICY:  Attendance will be taken.  Each missed class will result in a 5-point deduction from final points accumulated.  No make-up is allowed for lab production.  If students are absent for any reason, they will be accountable for any information disseminated and be held responsible for class notes, announcements of tests, and assignments.  FSM 271 Capstone 3 PARTICIPATION:  Students must demonstrate teamwork as consistent with industry.  This is necessary as students contribute to the learning environment and become active learners by attending class and participating.  Students who read text assignments prior to class will be equipped to participate and will obtain the most from this course.  Participation points will be granted or denied depending on how the student exhibits enthusiasm, interest, teamwork, organization, and preparedness.   DUE DATES:  To receive full credit, assignments must be submitted by stated due dates.  Late assignments will be lowered by 50 percent.  No late assignments will be accepted after week 13.  TESTS:  Tests will be given during the semester as announced.  Assignments for makeup tests will be made only if faculty is notified by voice mail, e-mail, or personally prior to the test. A score of zero will be averaged into grade determination for any missed test.  ACADEMIC INTEGRITY:  Students are required to adhere to standards of academic integrity.  Students should review The University of Montana Conduct Code regarding their rights and responsibilities.  The Conduct Code is located at http://www.umt.edu/studentaffairs/.  All students must practice academic honesty.  Academic misconduct is subject to an academic penalty by the course instructor and/or a disciplinary sanction by the University.  All students need to be familiar with the Student Conduct Code.  The code is available for review online at http://www.umt.edu/SA/VPSA/index.cfm/page/1321.   CELL PHONE POLICY:  Cell phones must be turned off prior to class.   UNIFORM POLICY:  Students will be required to be in full Culinary Uniform to be accepted into class.   FSM 271 Capstone 4  REQUIRED TEXT:  The Professional Chef, 9th Edition, The Culinary Institute of America, John Wiley & Sons Publisher, ISBN 978-0-470-42135-2   SUGGESTED REFERENCE MATERIALS:  OPENING A RESTAURANT, Sharon L. Fullen, Atlantic Publishing Group, ISBN 0-910627-36-3  DESIGN & LAYOUT OF FOODSERVICE FACILITIES, John C. Birchfield, John Wiley & Sons, Inc., ISBN 0-471-28865-9     SUGGESTED REFERENCE MATERIALS: WEBSTER’S NEW WORD DICTIONARY OF CULINARY ARTS, 2nd Edition, Steven Labensky, Prentice Hall, ISBN 0-13-182726-X   SUPPLIES:  Standard culinary knife kit.  FSM 271 Capstone 5  COURSE OUTLINE:  All weekly plans, reading assignments, project due dates, and testing dates are to be delivered and explained the first day of class.  Final comprehensive exam date will be announced at this time.  Business Plan  Business description  Management  Mission goals/mission  Philosophies/identity  Location  Geographical markets  Main objectives  Cooperation  Strategic alliance  Licenses  Estimated sales  Internet  Personnel  Funds required  ABC product mix  SWOT analysis  Problems  Possibilities  Organizational structure  Financial Plan         Fixed assets  Current assets  Statistical data  Risk management  Timeline  Marketing  Marketing analysis  Customer profile  Marketing strategies  Competitive research  Pricing strategies  Marketing goals  Wine and Spirits  Tasting wine  Buying wine  Alcohol responsibility  Alcohol liability FSM 271 Capstone 6  Licenses  Menus  Menu styles  Menu characteristics  Breakfast, lunch, dinner   Special occasion menus  Room service menus  Ethnic menus  Dessert, beverage menus  Menu copy  Design and printing  Facility Planning  Planning  Food service design  The principals of design  Equipment layout  Food service equipment  Facilities engineering  Interior design  Catering  Types of catering  Determining function space  Staffing and personnel  Pricing considerations  Revenue accounts  Expense accounts  Operating costs  Contracts  Determining charges  Capstone production and portfolio   Practical Catered Events  Modernist Cuisine • History • Present • Future • Cooking Sous Vide • The Modernist Kitchen • Thickeners • Gels • Foams  

CULA 299.01: Culinary Arts Capstone

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CULA 299.01: Culinary Arts Capstone

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