BAA CourseClick here and enter Course Name - Cowichan Valley

Document Sample
BAA CourseClick here and enter Course Name - Cowichan Valley Powered By Docstoc
					BAA Course: Dining Room Server 10
District Name: Cowichan Valley

District Number: 79

Developed by:       Helen Butcher

Date Developed:       December 19, 2003

Schools Names:            Frances Kelsey Secondary, Chemainus Secondary, Lake Cowichan
                          Secondary, Cowichan Secondary, Cowichan Adult Learning Centre

Principal’s Name:         Mr Allan MacLeod, Mr Eric McMahon, Mr Dave Betts, Mr Pat Duncan,
                          Mr Doug Moss

Board/Authority Approval Date: February 4, 2004

Board/Authority Signature

Course Name:        Dining Room Server 10

Grade Level of Course:        Grade 10

Number of Course Credits:          4

Number of Hours of Instruction:          120 hours

Prerequisite(s):    None

Special Training, Facilities or Equipment Required:

                    Appropriate service and classroom area that can be set up as a dining room for
                    the public. Teacher will need experience in food and beverage service.

Equipment Required
                      •    Dining room furniture (tables and chairs)

Course Synopsis:

                    This is a beginner’s course designed to give an introduction to dining room and
                    customer service. Included in this course is the history and evolution of food
                      service with a special emphasis on the cultural and social place in society that
                      service holds. The objective of this course is to provide students with useable,
                      practical skills that will prepare them to be a part of the work force. There will be
                      some written work but the majority of the course is based on their practical
                      performance and hand to eye skills, as well as timing. A dress code is also
                      stressed to adhere to professional standards. A measurement that a student has
                      met the learning outcomes is evident by their ability to provide accurate and
                      attentive service to the customer.

Rationale:    This course has been developed to prepare students to work in food service
              establishments. By operating a micro-business, they are learning valuable cognitive,
              practical and interpersonal skills. In addition, they are learning to become more self-
              confident and begin to understand the important concept of teamwork with their fellow
              students and the public.

Organizational Structure:

    Unit/Topic                                    Title                                      Time

Unit 1                 Exploration (History of Service)                                     20 hours

Unit 2                 Pre-Production                                                       10 hours

Unit 3                 Production                                                           10 hours

Unit 4                 Analysis                                                             10 hours

Unit 5                 Service Practicum                                                    70 hours

                                                                     Total Hours           120 hours
Unit/Topic/Module Descriptions:

Unit 1                 Exploration                                                         20 hours
Students will delve into the history of service; its origins, pioneers and ethnic roots from the 1800’s
to modern day. By investigating the past, they will understand how the evolution and cultural
relevence of food service has become. They will also look at the positive and negatives placed on
the population that serves and to also relate it to their lives. Students will be introduced to setting up
the dining room, beverage and à la carte service, as well as the proper etiquette involved in standard
service. Students will have an opportunity to receive training in such areas as: reservations,
cashiering, Food Safe, Serving It Right and cashing out.

It is expected that students will:
   • Understand the personal relationship between the server and customer
   • Appreciate the cultural diversity that is all around us
   • Understand and practice the nine basic principles of hospitality and service
   • Use and operate practical equipment involved in service
   • Take advantage of additional training available to them such as: Food Safe, Serving It Right
Unit 2                 Pre-Production                                                  10 hours

Students prepare the dining room with emphasis on timing and begin by practising the set up and
tear down of the dining room. It is also where organizational skills begin to take shape. A real work
environment is created wherein the student is expected to approach the dining room as a serving
professional. Other aspects of the restaurant industry are addressed: safety, employee interactions,
menu design and presentation. Students are required to record entries into a work experience
It is expected that students will:
  •   Be able to set up the dining room and be ready for service
  •   Follow the correct procedures for service
  •   Work safely and effectively within time parameters
  •   Interact positively with the teaching kitchen
  •   Record their work hours

Unit 3                 Production                                                      15 hours

Students will take reservations, talk to and assist customers as well as record telephone messages.
They will seat guests, take orders, deliver food and take beverage orders. Students will evaluate
their performance based on discussion and feedback from customers.
It is expected that students will:
  •   Welcome and assist guests and their needs
  •   Provide a pleasant and positive environment for everyone in the dining room
  •   Work in professional and mature fashion
  •   Develop an eye for details

Unit 4                 Analysis                                                        10 hours

Students at this point have experienced some exposure to the public. Students are encouraged to
seek assistance and to recognize difficult situations (eg: order error, dropped item) and take the
appropriate steps to fix the problem. They are also beginning to understand and appreciate the
importance of team work and the benefits that come with it.
It is expected that students will:
  •   Recognize poor service/errors and apply the appropriate corrections through dialogue and
  •   Openly discuss how the service unfolded
  •   Accept constructive criticism regarding the service
  •   Assist fellow students with their work
  •   Be positive and upbeat towards everyone
Unit 5                  Service Practicum                                                 70 hours
Students are permitted to work independently in the dining room once they have shown their ability
to do so. At this point, students are operating a small business with all of the responsibilities
associated with it. Students will keep a work experience journal and document all hours.
It is expected that students will:
  •   Set up, tear down the dining room within allotted time parameters
  •   Provide courteous service
  •   Interact well with staff, students and customers
  •   Have developed some/improved their social skills
  •   Effectively communicate their needs and those of others
  •   Have established/improved a basic work ethic

Instructional Component:
  •   Demonstrations
  •   Team work
  •   Practicing
  •   Analysis of performance
  •   Feed back from customers
  •   Group instruction

Assessment Component:
The assessment of the individual students in this Server course involves a variety of evaluation
techniques. There will be four main areas of evaluation used:

  •   practical work (setting up dining room and serving customers)                70%
  •   menu cover (creativity, originality, theme and effort)                        5%
  •   written work (work sheets)                                                   15%
  •   equipment operation (safety, cleanliness, method)                            10%
                                                                 Total            100 %

Learning Resources will include, but not be limited to:
  •   Text book: Remarkable Service, Culinary Institute of America, Wiley & Sons, Inc.2001.

Additional Information:

Shared By: