Technology — Distributive Education 3rd Level 219. Food Purchasing—Includes examination of markets, interpretation of government and private firm marketing reports; Students completing the third level or training will receive -j f-r- j.- r r j j .. v. • ... j j . . ..r. . r .. r f xj • x A. i t i identification of food products quality inspection and determina- a certificate or completion m restaurant operation and advanced .. i .£. .. j • j .„i. j . u . .. , .„ in . ... . ^n t i r ii mon, purchase specifications, drained weight and yield testing preparation skills. This will requue 93 credit hours as follows: _, L„ „„j ■ .i ■& . i„,. xxi- t*\ (6 quarters) Technology — Electronic Technology Distributive Education Courses Electives Courses of Instruction 62 hours 31 hours 93 credit hours 111. Sanitation and Safety—Course will include instruction in the area of bacterial growth in food, food borne disease, bacterial and chemical food poisoning, control of rodents and insects, contaminants, prevention of contamination, sanitary handling of food and utensils, and control of disease through proper storage and handling, cause of and prevention of accidents will also be included. Three lectures. A (3) 121. Meat Analysis—Definition, derivation, identification of meat and meat products, including poultry and fish. Factors considered in grading; bone and muscle structure; methods of breakdown; use of various cuts; costing; portion control and fabrication. Lectures and demonstrations. Two lectures, two labs. S (4) 125. Dining Room Operation—How to manage and promote a profitable dining room with good housekeeping, fine food and efficient food service. Practice in job procedures and all dining room personnel. Three lectures, two labs. A (5) 131. Quantity Food Preparation I—The study and laboratory experience of quantity food preparation. Use of standardized recipes, weights and measure, proper use of equipment and care of leftovers. High standards of production are emphasized through lab experience in quantity food production. Three lee tures, two labs. W (5) 141. Menu Planning—A study of the basic principles o: menu making. A consideration of menu pricing, merchandising and controls. Factors affecting menu planning; type of operation seasonal, clientele and equipment. Four lectures. S (4) planning and control. Four lectures. W (4) 223. Food Cost Control—Cost control in the food service operation through sound purchasing procedures, controlled food production, inventories, storeroom issues, standardized recipes, effective labor practices and maintenance of records. Four lectures. S (4) 233. Quantity Food Preparation II—An understanding of the principles and methods of food preparation. Emphasis is on high standards of production, use of recipes, quality food products and proper methods of measuring, weighing and equipment use. Three lectures, two labs. S (5) 239. Advanced Quantity Food Preparation III—Study and laboratory experience in quantity food preparation. Planning use of time, production management, food standards. Laboratory experience in supervision. Three lectures, two labs. A (5) 253. Restaurant Operation—Methods or practices of operating a commercial or industrial food service. Considerations of all aspects of restaurant operation, including the following: supervision, organization, restaurant accounting, schedules, and menu costing. Five lectures. S (5) ELECTRONIC TECHNOLOGY The two-year Electronic Technology curriculum prepares the student for employment as a technician in the field of electronics. Completion of the outlined program will qualify the student to receive a certificate of completion. If the student wishes to qualify for an associate of science degree, he should consult with the department chairman. Deviation from the outlined program requires written permission from the department chairman. 002. General Electronic Principles—Basic Electronic concepts and principles. Prerequisite or concurrent: High School Algebra, Related Technical Education 113, or equivalent. Five lectures. Su A (5) 213. Beverage Service, Operation, and Control—Beveragi 003. General Electronic Principles Shop Practice—Con- control purchasing guides, glassware, taxes, licenses, and govern struction of and tests on selected projects for a better understand- mental regulations; the background of the beverage industry ing of principles discussed in Electronic Technology 002. Three Four lectures. W (4) laboratories. Su A (3) 342 343