HARRISBURG AREA COMMUNITY COLLEGE
FORM 335
Form 335 for courses must be updated at least every five years to qualify for state reimbursements.
Any changes to items 2,3,4, or 5 require approval on Form B for new or revised courses.
1.
Division: Workforce and Economic Development Division (WED)
2.
Subject, Course #, Course Title [§335.2]: HRIM 240 Institutional Food Systems
Independent Study
3.
Digital Description [§335.2]:
Credit hours: Lecture: 3
Lab: 0
Lecture hours: -------------------N/A
Lab hours: ---------------------N/A
Total: 3
4.
Minimum Grade and/or Test Code/Minimum Score (if applicable): C
Prerequisites: none
Corequisites: none
Other: none
5.
Catalog Description
Types of institutional food services and organizational systems including contract operations.
Topics include introduction to diet therapy and menu planning; equipment, delivery and service
techniques a review of the regulations governing meal services for particular settings such as
schools, day care centers, and senior citizen programs; and financial and personnel management
principles.
6.
Learning Outcomes [§335.2]
The student will:
- be able to describe various types of institutional food services and the methods used to prepare
and deliver meals for selected groups
- plan menus to meet the needs of various age groups
- understand the principles of diet therapy for low sodium, low fat, low cholesterol diets, diabetic
and weight control diets
- be able to describe equipment used to produce food in quantity
7.
Planned Sequence of Learning activities [§335.2]
1. History and development of institutional foods
a. early history
b. present food services in institutions
Colleges and Universities, Schools, Clubs and Social Organizations, Hospitals, Nursing
Homes and other Health-care Centers, Retirement Residences, Industrial and Business
Foodservice, Transportation.
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2. Types of Foodservice Operations
a. Foodservice systems
b. Conventional, Commissary, ready-prepared (Cook/Chill or Cook/Freeze), Assembly
Assembly/Serve
c. Advantages and Disadvantages of each system
3. Menu Planning
a. management considerations
b. customer considerations
c. menu format
d. types of menus
e. step in menu development
f. menu terminology
g. menus for various institutional settings
-regulatory requirements
4. Introduction to diet therapy
a. low sodium
b. low fat and low cholesterol
c. diabetic and weight control diets
5. Review Management Activities
a. purchasing
b. food production
c. delivery & service
d. facility planning
e. organizational structure
f. staffing
g. financial management
h. use of computers in food management
8.
List of Texts, References, Selected Library Resources or other Learning Materials [§335.2]
West & Woods Introduction to Food Service 9th Edition, Payne-Palacio, Theis, 2001.
Supplementary: School Foodservice Management, 4th edition, Pannell, 1990.
Contract Foodservice Management, Van Nostrand Publishing, 1991.
Management of Medical Foods Services, Sullivan, 1990.
9.
Prepared by Faculty Member:
Date:
Approved by Dean:
Date:
10.
Revised for
independent
study
8/14/01
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This course meets all the reimbursement requirements of Chapter 335, subchapters A and B.
This course was developed, approved, and offered in accordance with the policies,
standards, guidelines, and practices established by the College. It is consistent with the
college mission.
If the course described here is a transfer course, it is comparable to similar courses
generally accepted for transfer to accredited four-year colleges and universities.
Whether transfer or career, this course is articulated with other courses so that it is an
elective or a requirement of one of the college programs and it does not require students to
have more than 30 credit hours of post secondary study prior to enrolling in the program.
VP, Instruction and Educational Services:
11.
Original Date of course approval by the college:
12.
Date(s) of subsequent reviews:
Date:
Revised 11/00
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