Michael


 * __Michael Baldwin __**** __Educ209__ **
 * Step 3 Feedback and Assessment **

Student will apply costing analysis from menu development to profit and loss statement identifying the prime cost. Inventory analysis in determining actual versus true food costs Analyze food costs associated with menu and direct correlations to bottom line profit and loss statements.
 * Forward Looking Assessment **

A rubrics is development identifying the elements of grading criteria for prime costs. Complete. Accurate, spelling, recipes, costing, all yields, accurately, descriptive project All project elements are present, accuracy and detail need focus One or more requirements are inaccurate, or missing from the project Some concepts present, lacks professional detail, verbiage, costing, design, recipes Peer review of menu Improvements to increase grade passed on criteria and resubmit modification We give instantaneous, daily feedback on student’s project as they develop. What, why and have the student’s reason through the process. <span style="font-family: 'Arial','sans-serif'; font-size: 16px;">I need guide and feather student’s to a positive and rational decision through the building process.
 * <span style="font-family: 'Arial','sans-serif'; font-size: 16px;">Criteria and Standards **
 * <span style="font-family: 'Arial','sans-serif'; font-size: 16px;">Self Assessment **
 * <span style="font-family: 'Arial','sans-serif'; font-size: 16px;">Fidelity Feedback **

<span style="color: black; font-family: 'Arial','sans-serif';">**//Expectations of External Groups://** <span style="color: black; font-family: 'Arial','sans-serif';">Hospitality industry expects students to be able to communicate effectively at the entry level position as a cook etc. Hospitality managers also want students with leadership skill sets that may progress into supervisory /leadership position with in their organization. Students need to understand common law, wage laws, union environments, write job descriptions and specification, interviewing, and reference checking, performance appraisals and policy creation. <span style="color: black; font-family: 'Arial','sans-serif';">**//Nature of the Subject://** <span style="color: black; font-family: 'Arial','sans-serif';">The nature of the subject is leadership in a kitchen or hospitality. Students are learning facets of leading, directing and controlling organizational rules and regulations, supervision of staff and team. <span style="color: black; font-family: 'Arial','sans-serif';">I have taught culinary education for over 20 years. I have been a chef for several years, consulted restaurants, and have owned my own business. I have supervised and lead a staff of over 75 plus in a corporate environment and managed and lead multiple restaurants themes, chefs and departmental personnel. <span style="color: black; font-family: 'Arial','sans-serif';">**//Special Pedagogical Challenge://** all employees live by certain rules and policy, but how are they created and by whom. What barriers or biases may be formulated in the leadership of a kitchen? What predetermined ideas do students have a bout leadership and directing other employees while maintain a profitable bottom line.
 * __<span style="color: black; font-family: 'Arial','sans-serif';">Course Description: Hospiltality Supervision CUL 222 __**<span style="color: black; font-family: 'Arial','sans-serif';">In this course students gain an overview of specific concepts necessary to successfully utilize human resources and supervisory techniques in a food service environment.
 * __<span style="color: black; font-family: 'Arial','sans-serif';">Step One: Situational __**<span style="color: black; font-family: 'Arial','sans-serif';"> **//Specific Context of the Teaching and Learning Situation://**there are twenty second year students. We meet Tuesdays and Thursdays from 8:00 am – 10:00 am. We are in a straight lecture room with a lectern, projector and screen. I have grouped the table in to 4 seats per table setting. The course is upper division 2nd year students
 * //<span style="color: black; font-family: 'Arial','sans-serif';">Characteristics of the Learners: //**<span style="color: black; font-family: 'arial','sans-serif';">The students primarily //are new to leadership or have very little or no experience in supervision or leading a kitchen operation. They are second year students with the skills developed in cookery and terminology associated with the mechanics of cooking in a commercial kitchen but little if any directing and controlling a professional kitchen.//
 * //<span style="color: black; font-family: 'Arial','sans-serif';">Characteristics of the Teacher: //**

<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 16px;">What a supervisor does, rolls they play in a professional organization. Laws that apply to a private organization for employees and customers. <span style="font-family: 'Arial','sans-serif'; font-size: 16px;">Students will perform practical applications of labor law and supervisory techniques for the foodservice industry. Student analyzes case law suits or pending suits related to title seven laws. Students will problem solve and create solutions to case scenarios.
 * //<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 16px;">Significant Learning Goals: //**
 * <span style="color: black; font-family: 'Arial','sans-serif'; font-size: 16px;">Foundational Knowledge; **
 * <span style="color: black; font-family: 'Arial','sans-serif'; font-size: 16px;">Application **

<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 16px;">Develop policy and procedures related to Title seven and common laws. Policy on Americans with disabilities act and making a reasonable accommodations. Integrate policy and procedures in the hiring of a restaurant staff in the other courses such Restaurant Management. <span style="color: black; font-family: 'Arial','sans-serif'; font-size: 16px;">Students write and create policies for their restaurant in the relevant to Title seven and common law and integrating them in to a policy and procedure manual. Develop behaviors on how to effectively deal with interviewing techniques, leadership, directing and controlling the work force. <span style="color: black; font-family: 'Arial','sans-serif'; font-size: 16px;">I think students have been excited about this course because it puts a face to what they live with but never really grasps the complexities of supervision and leadership in the work place. They have a mindset of o worker following policy and procedure versus creating them. <span style="color: black; font-family: 'Arial','sans-serif'; font-size: 16px;">Students identify policy and procedure or personal reflection in their own experiences in organizations they may have worked in. Students using tools to research labor laws and being to problem solve leadership or disciplinary situations.
 * <span style="color: black; font-family: 'Arial','sans-serif'; font-size: 16px;">Integration **
 * <span style="color: black; font-family: 'Arial','sans-serif'; font-size: 16px;">Human Dimension **
 * <span style="color: black; font-family: 'Arial','sans-serif'; font-size: 16px;">Caring **
 * <span style="font-family: 'Arial','sans-serif'; font-size: 16px;">Learning how to learn **