Course Outline of Record

Item	Value
Eff Term	Fall 2026
Curriculum Committee Approval Date	2/25/2026
Top Code	130710 - Restaurant and Food Services and Management (CTE)
Units	2 Total Units (Lecture Units .5;  Lab/Other Units 1.5)
Hours	90 Total Hours (Lecture Hours 9; Lab Hours 81)
Total Outside of Class Hours	18
Total Student Learning Hours	108
Course Credit Status	Credit: Degree Applicable (D)
Material Fee	Yes
Basic Skills	Not Basic Skills (N)
Repeatable	No
Open Entry/Open Exit	No
Grading Policy	Standard Letter (S)

Course Description

This course provides applied instruction in foodservice systems and operations management, emphasizing kitchen leadership, sustainability, and workflow efficiency in large-scale commercial production. Students develop competencies in recipe standardization, production forecasting, cost control, scheduling, food safety/HACCP, and supervisory communication while managing service in OCC’s Recovery Kitchen, where surplus food is repurposed into nutritious meals for the student pantry. The course aligns with the ACEND NDTR standards and ACF core competencies, emphasizing leadership, teamwork, and collaboration in live foodservice environments while supporting California SB 1383 mandates for edible food recovery and advancing statewide sustainability and methane-reduction initiatives. PREREQUISITE: FBM A115 or all of the following: CA A120, CA A124, and CA A149. Transfer Credit: CSU.

Course Level Student Learning Outcome(s)

1. Apply and demonstrate foodservice systems and operations competencies by leading production, ensuring sanitation and safety, controlling costs, and collaborating effectively with teams in live kitchen environments.
2. Evaluate and integrate management, leadership, teamwork, and sustainability practices to improve efficiency, reduce waste, and enhance service quality and communication.

Course Objectives

• Plan, prepare, and evaluate large-scale food production across pantry, range, and bakery stations using commercial kitchen equipment, applying recipe standardization, portion control, and quality assurance techniques to ensure consistency and efficiency in institutional foodservice operations.
• Develop and implement production schedules, staffing plans, and workflow systems to effectively lead, supervise, and collaborate with peers, demonstrating operational efficiency, teamwork, communication, and professional behavior in group settings in compliance with professional industry standards.
• Apply budgeting and costing principles to determine food, labor, and portion costs; analyze variances and make adjustments to maintain fiscal responsibility and support menu and service decisions.
• Operate and reconcile purchasing and inventory systems while integrating cost-control, procurement, and menu-planning functions within a complete foodservice management system
• Demonstrate leadership and supervisory skills by conducting pre-shift briefings, delegating responsibilities, monitoring productivity, providing feedback, and evaluating team performance in live service environments.
• Implement and monitor ServSafe-based sanitation and HACCP procedures to ensure food and workplace safety, regulatory compliance, and employee well-being.
• Analyze and propose sustainable foodservice practices that comply with SB 1383 edible-food-recovery mandates, reducing waste and repurposing surplus food through the OCC Recovery Kitchen to support student basic needs.
• Evaluate and reflect on the role of foodservice systems management in promoting equity, community engagement, and sustainable operations that align with institutional and state policy initiatives.

---

Lecture Content

Module 1 — Introduction to Foodservice Systems & Operations

• Overview of foodservice systems: input → transformation → output
• Types of systems: conventional, commissary, ready-prepared, assembly-serve
• OCC’s closed-loop system: Recovery Kitchen → Pantry → Compost → Horticulture
• Scale of production (50+ portions) and institutional vs. commercial differences
• SB 1383 and California’s sustainability/food-recovery ecosystem
• Introduction to the Student Manager Capstone Project

Module 2 — Standardized Recipes, Quality, and Consistency

• Function and components of standardized recipes
• Scaling and converting recipes based on the Book of Yields
• Batch cooking, yield testing, and sensory evaluation
• Critical control points (CCPs) embedded in recipe procedures
• Writing sustainable, recovery-friendly recipes
• Capstone tie-in: students draft first standardized recipe

Module 3 — Procurement, Receiving, and Inventory Systems

• Requisitions and par-level planning
• Types of inventory systems: perpetual, physical, hybrid
• Receiving logs, temperatures, and HACCP checks
• Surplus food intake and quality assessment
• Minimizing shrinkage and maximizing utilization
• Integration with the Recovery Kitchen donation flow
• Capstone tie-in: complete requisition form

Module 4 — Production Scheduling & Workforce Leadership

• Production sequencing and timeline design
• Work simplification, mise en place, and workflow efficiency
• Pre-shift briefings: structure, communication, and team expectations
• Delegating and supervising lab teams
• Coaching, correction, and performance evaluation
• Leadership styles in high-volume kitchens
• Capstone tie-in: develop production schedule & staffing plan

Module 5 — Budgeting, Yield Management & Cost Control

• Food cost %, labor cost %, total cost models
• Costing recipes using Book of Yields
• Scaling costs for 50+ production
• Analyzing variance: waste, overproduction, shrinkage
• Budgeting in food recovery settings (low-cost, high-impact menus)
• Capstone tie-in: complete full costing & budget

Module 6 — Equipment, Workflow, and Safety Systems

• Institutional equipment operation (tilt skillet, combi oven, etc.)
• Preventive maintenance and safe operation
• Facility layout and workflow analysis
• Safety protocols, burns/cuts prevention, ergonomics
• Capstone tie-in: equipment list finalized for each recipe

Module 7 — HACCP, Food Safety, and ServSafe Integration

• HACCP development for a full meal
• Cooling, reheating, hot/cold holding
• Allergen management
• Labeling requirements for pantry meals
• Capstone tie-in: CCPs incorporated into all recipes

Module 8 — Sustainability, Food Waste Prevention, and SB 1383

• EPA Food Recovery Hierarchy
• State and campus sustainability mandates
• Edible food recovery vs. unsafe-to-recover waste
• Tracking waste with logs and metrics
• Composting & circular systems
• Capstone tie-in: sustainability plan for manager day

Module 9 — Systems Evaluation, Communication, and Service Quality

• Assessing production flow and bottlenecks
• Communication breakdowns: causes & solutions
• Service recovery strategies
• Quality evaluation tools and scoring sheets
• Capstone tie-in: post-shift evaluation and reflection

Lab Content

Lab Block A — Foundations (Weeks 1–3)

• Facility & equipment orientation
• Knife safety, uniform standards, HACCP walk-through
• Basic standardized recipe execution
• Yield tests, waste logs, portion control
• Mini-labs: salads, soups, starches, proteins
• Students shadow current manager and sous chef

Lab Block B — Production Stations (Weeks 4–8)

• Pantry: salads, cold items, breakfast items
• Range: proteins, soups, vegetables, sauces
• Bakery: desserts, breads, rolls, pastries
• Batch cooking and temperature control
• Surplus-food integration and menu adaptation
• Daily production logs, yields, waste tracking

Lab Block C — Leadership Rotations (Weeks 9–15)

• Each student serves as Sous Chef for one week
• Each student serves as a Manager on a designated week
• Pre-shift briefing led by the manager
• Delegation and task assignments
• Live supervision & problem-solving
• Safety/sanitation monitoring
• Complete family meal + recovery meal
• Post-shift debrief and evaluation

Lab Block D — Sustainability & Evaluation (Final Weeks)

• Students complete sustainability audit
• Evaluate waste logs and propose improvements
• Recover ingredients, plan menus for zero-waste utilization
• Final Capstone Day (manager-run production)
• Final leadership reflection submission

Method(s) of Instruction

• Lecture (02)
• Lab (04)

Instructional Techniques

Lecture and discussion, Laboratory practice in Recovery Kitchen, Demonstration and guided practice on commercial equipment, Team leadership rotations (Manager and Sous Chef roles), Applied projects (costing, requisitions, sustainability logs), Reflection on equity and sustainability impacts

Reading Assignments

0.4 Students will spend a minimum of one hour per week OER textbook chapters on food production management and cost control Sustainability and food recovery case studies (USDA, EPA, UN SDG)

Writing Assignments

0.5 Manager’s Packet (menus, recipes, requisitions, costing, production schedule, evaluations) Equity Sustainability Reflection Journal (weekly reflections on food recovery and student basic needs)

Out-of-class Assignments

.25 A minimum of one hour per week will be spent on the assigned take-home project and lab reports.

Study Non-Contact Hours Recommended

18

Methods of Student Evaluation

• Midterm Exam
• Final Exam
• Short Quizzes
• Written Assignments
• Problem Solving Exercises

Demonstration of Critical Thinking

Students will evaluate trade-offs between efficiency, cost control, sustainability, and equity when managing production. They will justify menu decisions, production adjustments, and workflow strategies using yield data, HACCP principles, sustainability metrics, and team communication analysis. Students must analyze real-time production challenges and propose evidence-based improvements to foodservice operations.

Required Writing, Problem Solving, Skills Demonstration

Writing: Manager’s Packet (menus, standardized recipes, requisitions, costing sheets, production schedule, training notes, and evaluation forms); Equity Sustainability Reflection Journal (weekly reflections on food recovery practices, sustainability impacts, and leadership experiences); Written waste-tracking summaries and HACCP compliance logs. Problem Solving: Cost-control calculations, yield tests, production forecasting, SOP revision, HACCP troubleshooting, and sustainability improvement proposals. Skills Demonstration: Leadership rotations (Manager and Sous Chef roles), station supervision, pre-shift briefings, procedural training, safe equipment operation, HACCP compliance, and execution of a full production day in the Recovery Kitchen.

Resources Subscreen

• Open Education Resource: David Buchanan. Chef's Resources. (2026).
• Open Education Resource: Mitch Below . Culinary Sustainability . (2020).
• Open Education Resource: Eunice Graham. Culinary Math . (2020).
• Other: . . ().
• Other: . . ().

Eligible Discipline(s)

• Culinary arts/food technology (food service, meat cutting, baking, waiter/waitressing, bartending): Any bachelor’s degree and two years of professional experience, or any associate degree and six years of professional experience.