Section 1. Proposal Information
Course Developer:
        
Date: 1/7/14 
Catalog year to take effect :  
2013-2014 __
2014-2015 _X_

Revision in credits
/Contact Hours

Type of Proposal
X Revised course 
 199 Special Studies
 299 Trends 

Type of Course:
 Lower Division Collegiate (transfer)
X Professional/Technical (program requires)
 Professional/Technical (stand-alone)
 Developmental, numbered below 100

Rationale:
How does this proposal further the goals of the program or department? 
It gives the hospitality students hands-on experience in operating the dining room and kitchen of an actual restaurant (Renaissance Room) which at present they do not experience.

What evidence supports this proposal? 
The advice of our Advisory Committee and student opinion surveys.

(New courses) How do you know there is a demand for this course? 
 NA

PREVIOUS Catalog/Course Information:
Course Number: HRTM 292 Course Title in Banner: DINING ROOM AND KITCHEN LAB

Full Course Title in print catalog: HRTM 292 DINING ROOM AND KITCHEN LAB

Prerequisites:  CA 159  KITCHEN FUNDAMENTALS       Co-requisites: NA
Grade Option: X Graded (with P/NP option)   Pass/No Pass only
Number / Type Credits	Term Minimum Contact	Term Maximum Contact	11-Week Term Contact	
1 Lecture	10 hours (lecture credits x 10)	12 hours (lecture credits x 12)	11 hours (lecture credits x 11)	
   Lec/Lab	   hours (lec-lab credits x 20)	   hours (lec-lab credits x 24)	   hours (lec-lab credits x 22)	
1 Lab	30 hours (lab credits x 30)	36 hours (lab credits x 36)	33 hours (lab credits x 33)	
2 Total credits (sum)	40 Total hours (sum)	48 Total hours (sum)	44 Total hours (sum)	
What will change in this course as a result of changing the credits?
 Course Description 	 Course Outline		X Contact Hours
 Course Outcomes		 Other (explain):      
Section 2. Proposed Course Outline (A general statement of course content that informs class syllabus construction.)
Course Number: HRTM 292 Course Title for Banner: DINING ROOM AND KITCHEN LAB

Full Course Title for print catalog: HRTM 292  DINING ROOM AND KITCHEN LAB

Prerequisites: CA 159 Co-requisites:      
Grade Option: X Graded (with P/NP option)   Pass/No Pass only

Number / Type Credits	
Term Minimum Contact	
Term Maximum Contact	
11-Week Term Contact	
   Lecture	   hours (lecture credits x 10)	   hours (lecture credits x 12)	   hours (lecture credits x 11)	
   Lec/Lab	   hours (lec-lab credits x 20)	   hours (lec-lab credits x 24)	   hours (lec-lab credits x 22)	
2 Lab	60 hours (lab credits x 30)	72 hours (lab credits x 36)	66 hours (lab credits x 33)	
   Total credits (sum)	60 Total hours (sum)	72 Total hours (sum)	66 Total hours (sum)	

Original Course Description:	
Students will learn food preparation skills, food theory, management responsibilities, and a progressive attitude toward food preparation and service. Students will be exposed to all aspects of restaurant work by rotating through a variety of different job positions.

New Course Description (300 character limit):	
     NO CHANGES	
Original Course Outcomes and Proficiencies	Assessments Used	
What did the student know, what could the student do at the end of the course, or what attitudes related to the subject would the student hold?

Upon successful completion of this course, the student:	What evidence did you gather that students have achieved course outcomes? (assessment tools include departmental tests, written products, portfolios, juried performances, quizzes and exams, or alternative assessments such as qualitative studies, capstone projects, external reviewers, etc.)
How each outcome was assessed:	
 
Recognize quality in food products to be purchased.	

Practice different kinds of service by serving food to other students and the public.	

Recognize the importance of food presentation including creating and making decorations and garnishes.	

Recognize proper ways to prepare vegetables, including methods of wok cooking, steaming, and oven cookery.
Identify principles of menu layout and design.	

Understand the principles of nutrition & menu development.	

     	

	Instructor evaluation

Performance rubric

Instructor evaluation

Class activity

Performance rubric
	
     	      	
     	     	
      	     	
     	      	

New Course Outcomes and Proficiencies	

Assessments Planned	
What will the student know or be able to do at the end of the course, or what attitudes related to the subject will the student hold?

Upon successful completion of this course, the student will:	What evidence will you have that students have achieved course outcomes? (assessment tools may include departmental tests, written products, portfolios, juried performances, quizzes and exams, or alternative assessments such as qualitative studies, capstone projects, external reviewers, etc.)
How each outcome will be assessed:	
A. NO CHANGES	A. NO CHANGES      	
B. NO CHANGES	B. NO CHANGES	
C. NO CHANGES	C. NO CHANGES	
D. NO CHANGES      	D. NO CHANGES	
E. NO CHANGES
F. NO CHANGES	E. NO CHANGES
F. NO CHANGES	

Original Course Content by Major Topics 
What topics were originally presented? What were the main activities of the course? What were the central themes?
Week 1	Introduction to lab, explanation of the rotation system and competencies, personal hygiene/health, uniform standards, professionalism, emergency procedures, MSDS fire procedures, and tour of kitchen.
Ren. Room Open for Business ROTATION ONE	
Week 2	Ren. Room Open for Business ROTATION TWO	
Week 3	Ren Room Open for Business  ROTATION THREE	
Week 4	Ren Room Open for Business  ROTATION FOUR	
Week 5	Ren Room Open for Business  ROTATION FIVE	
Week 6	Ren. Room Open for Business ROTATION ONE	
Week 7	Ren. Room Open for Business ROTATION TWO	
Week 8	Ren Room Open for Business  ROTATION THREE	
Week 9	Ren Room Open for Business  ROTATION FOUR	
Week 10	Ren Room Open for Business  ROTATION FIVE	
Week 11	FINAL ASSESMENT PRACTICUM	

Week 1	Assignments are in class activities. The student will commence their lab rotations at a variety of different entry points and continue through five areas for a total of ten lab days allowing the student two opportunities to be successful in each area. 
a. Officer De Bouche/Sanitarian.
This area focuses on receiving of food deliveries and its correct storage, including the managing of inventory, FIFO and fulfillment of requisitions. Sanitarian duties will include management of standards current employed in foodservice operations for safety and sanitation. 
b. Back Line.
This department prepares, cooks and serves salads, dressings, appetizers and fresh soups.
c. Front Line. 
The hot kitchen area focuses on the preparation and service of entrees employing a variety of cooking techniques.
d. Dining Room.
The emphasis in this area involves proper set up of a restaurant dining room and providing correct and timely table service to the public.
e. Bake Shop.
The bakery rotation includes the preparation of breads and desserts including plating for service to the guest.	

New Course Content by Major Topics 
What topics will be presented? What are the main activities of the course? What are the central themes?
(See sample at http://www.lanecc.edu/cops/format3.htm.)

No Changes

Section 3.  Curriculum Equity (http://www.lanecc.edu/cops/curric.htm)  
To promote an environment where all learners are encouraged to develop their full potential, this course will support Lane’s Curriculum Equity policy in the following way(s):

Section 4.  Required Signatures
Library Impact Statement
Under accreditation standards, Library consultation is essential for new programs, new courses and for substantively revised courses when the revisions entail any change in library use. 

What assignments will require the use of library and information resources? 
Internet and video resources are in place to support this course

Each academic area has a Liaison Librarian (http://www.lanecc.edu/library/liaison.htm) to help faculty identify materials to be ordered to support the curriculum. Make an appointment with the designated librarian to discuss the library needs of your course at least a week ahead of the deadline for submission. 

To be completed by Liaison Librarian:
 Library resources are adequate to support this proposal.
 Additional resources are needed but can be obtained from current funds. 
 Significant additional Library funds/resources are required to support this proposal. 

					     
	Liaison Librarian			Date

Divisional Approvals 
Human, Physical, and Financial Resources (select one):
 Additional instructional costs (staff, materials, services or facilities) will be incurred to offer this course.  Source of funding:       
X No additional instructional resources (staff, materials, services or facilities) are needed to offer this course.
Explain: Student Program Fees will cover.

Divisional Recommendation (select one):
 The Division Chair and Administrative Assistant have reviewed this course proposal and kept a copy for divisional files.
 Faculty review of this course was completed within the division on December 30, 2014(date).
 New course outlines have been prepared for the Divisional binder containing all current course outlines.
			     
Office Administrator			Date
Fees (select one):
 We have completed a fee request form to be submitted to ASA upon course approval.
 No special fees will be required for this course.
Required Certifications: 
 We have developed minimum course certification standards for this course to be filed with ASA to allow compliance with the faculty contract.
 We have completed faculty certification form(s)
(http://www.lanecc.edu/cops/faccertf.pdf )
for this course to be filed with ASA and Human Resources so RIF grid information will be updated. 

Divisional Recommendation (select one):
X  Pass	 Do Not Pass 
			     
Academic Dean			Date

College Approval 	 			

				     							     
Curriculum Committee Chair				Date		Executive Dean for Academic Affairs	Date

Curriculum Approval Committee hearing:  		     		_____________________________	     
				Date		Vice President for Academic &	              Date
						Student Affairs