See the following course descriptions for full-time students: ACFEFAC is recognized by the Council on Higher Education Accreditation (CHEA). Upon successful completion of this program, students should be able to: • Execute a menu from start to finish in compliance with ACF category F and G standards for edible hot and cold food. • Relate restaurant operations and scenarios to the Federation of Dining Room Professionals (FDRP) standards and procedures. • Based on the Michigan Liquor Control Code (MLCC) and Michigan Restaurant & Lodging Association (MRA) standards, assess when and how beer, wine, and spirits are served in a licensed establishment. • Based on the National Restaurant Association (NRA) standards, decide how to handle various types of food in order to prevent foodborne illness. • Incorporate professional work behaviors to complete 300 hours of supervised internship. • Organize examples of various segments (Non-Commercial, Lodging, Sports & Leisure, Restaurant, Casino) and job opportunities in the Hospitality Industry.
INTRODUCTION TO BAKING AND COOKING Introduces basic concepts in food and baking preparation, and techniques used in the food service operation. Covers culinary terminology, proper use of tools and equipment, interpretation of recipes, and formulas and production methods. Emphasizes proper safety and sanitation protocols.
rotates students through various production areas, which include but are not limited to quick bread, cookies, yeast products, layered dough, pies, basic cakes, cheesecakes, simple pastries, and doughnuts. NOTE: Chef jacket, chef hat, and chef apron are required by the second full week of classes.
INTRODUCTION TO THE HOSPITALITY INDUSTRY Surveys career opportunities in the hospitality industry. Presents hospitality as a single yet inter-related industry, emphasizing problem-solving tools rather than answers, and points out trends both past and present. Explores marketing, franchising, food service operations, hotel operations, and tourism.
À LA CARTE AND BUFFET COOKERY Provides practical experience in all areas of quality food preparation by rotating throughout each station of the à la carte kitchen. Students explore the proper techniques of broiling, sautéeing, meat cutting, dessert presentation, buffet preparation, and cold food stations in the on-campus, student-run restaurant.
CO-OP IN HOSPITALITY* Cooperative education is a structured method of combining classroom-based education with practical work experience. A cooperative education experience, commonly known as a “co-op,” provides academic credit for structured employment experience. Work experience must be directly related to the student’s declared major to be eligible. To register for this course, a student must have completed 50% of core coursework, maintain an overall GPA of 2.0 and a program specific GPA of 2.5.
CULINARY SKILLS AND NUTRITIONAL COOKING Introduces basic concepts in food preparation and techniques in food service operation. Explores proper use of kitchen procedures with hands-on food production methods, and discusses how to utilize the principles, standards, and practices involved in professional quantity food production. Instructor rotates students in the following production areas: pantry, soups, stocks, sauces, vegetables, and the entrée department.
* Permission from Career Services Officer or Cooperative Education Officer
FUNDAMENTAL OF BAKING
HOSPITALITY SUPERVISION AND LEADERSHIP
Covers the basic concepts, standards, and practices involved in professional quantity baking production. Examines the preparation and techniques used in bakery operations. Instructor
Explores topics such as, but not limited to: hotel marketing, management definition, management responsibilities, effective skills needed, effective communications, responsibilities for
DINING ROOM SERVICE AND OPERATIONS Applies basic principles of table service in the production dining room. Emphasizes effective serving procedures and techniques, including cordial and prompt attention to customers, proper dress and grooming practices, and in-depth knowledge of menu items.
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