Official Course Description: MCCCD Approval: 11-27-2012
FON163  2013 Spring – 9999	L+L   3.0 Credit(s)   5.0 Period(s)   4.4 Load   Occ
Sustainable Restaurant Practices
Overview of sustainable kitchen practices. Covers energy efficient appliances and equipment, as well as electricity and water conservation practices. Includes environmentally friendly kitchen products and methods for disposal of waste. Researching food sources, purchasing locally, and building relationships are also covered. Emphasis in preparing organic, seasonal and local foods, and developing sustainable menus. Challenges for a sustainable future discussed. Prerequisites: None.

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MCCCD Official Course Competencies:
FON163  2013 Spring - 9999	Sustainable Restaurant Practices

 

1.         Identify various energy efficient appliances for the kitchen. (I)

2.         Research the types of local composting services. (II)

3.         Examine on-site composting systems. (II)

4.         Determine types of recycling guidelines and restrictions based on city ordinance. (II)

5.         Identify various materials that are acceptable for recycling. (II)

6.         Recommend environmentally friendly disposable products for the kitchen. (III)

7.         Analyze environmentally friendly options aside from disposables products. (III)

8.         Assess storage and packaging methods that minimize waste. (III)

9.         Review steps to alter kitchen methods from modern processes to more sustainable processes. (IV)

10.       Research various food sources. (IV)

11.       Determine types of questions to ask when researching local food sources. (IV)

12.       Analyze guidelines for preparing certified organic foods. (V)

13.       Summarize procedures for handling organic foods in the kitchen. (V)

14.       Demonstrate procedures for handling organic foods. (V)

15.       Identify restaurants that are certified organic. (V)

16.       Identify restaurants that are offering seasonal and local products. (V, VI)

17.       Differentiate between disadvantages and advantages of eating seasonal foods. (VI)

18.       Design a chart that outlines harvest times. (VI)

19.       Examine menu layouts suitable for seasonal foods. (VII)

20.       Summarize challenges in altering menus for seasonal foods. (VII)

21.       Create a menu that highlights foods for a specific season. (VII)

22.       Summarize challenges for a sustainable future. (VIII)

 

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MCCCD Official Course Outline:
FON163  2013 Spring - 9999		Sustainable Restaurant Practices

 

I.          Energy Efficiency

            A.        Appliances

            B.        Equipment

                        1.         Lighting

                        2.         Heating

                        3.         Ventilation

                        4.         Air Conditioning

            C.        Electricity

            D.        Water

II.         Environmentally Friendly Methods

            A.        Food

                        1.         Composting Service

                        2.         On-Site System

            B.        Recycling

                        1.         Guidelines

                        2.         Restrictions

                        3.         Materials

III.       Environmentally Friendly Products

            A.        Disposables

                        1.         Water Bottles

                        2.         To-Go Containers

                        3.         Forks/Spoons/Knives

                        4.         Cups

            B.        Storage

            C.        Packaging

            D.        Paper Products

                        1.         Napkins

                        2.         Coffee Filters

                        3.         Menus

            E.         Cleaning Supplies

IV.       Sustainable Table

            A.        Overview

            B.        Farm-To-Kitchen

            C.        Kitchen Types

                        1.         Restaurants

                        2.         Cafes

                        3.         Cafeterias

                        4.         Other

            D.        Researching Food Sources

                        1.         Types of Questions

                        2.         Farmers

                        3.         Farmers Markets

                        4.         Cooperatives

                        5.         Health Food Stores

                        6.         Statewide Farmers Associations

                        7.         Farmer Coalitions

                        8.         Cooperative Extension Agents

            E.         Purchasing Locally

            F.         Building Relationships

V.        Certified Organic Food Operations

            A.        Guidelines

            B.        Standards

            C.        Procedures

            D.        Restaurants

VI.       Seasonal Foods

            A.        Disadvantages and Advantages

            B.        Harvest Times

                        1.         Local Calendars

                        2.         National Calendars

            C.        Home Grown

            D.        Cost Effectiveness

            E.         Nutritional Value/Substance

                        1.         Carbohydrates

                        2.         Lipids

                        3.         Proteins

                        4.         Vitamins/Minerals/Water

            F.         Specialty Diets

VII.      Altering Menus for Seasonal Foods

VIII.     Challenges for a Sustainable Future

            A.        Changes to Agriculture Practices

            B.        Depleted Resources

            C.        Toxins Within the Food Chain

            D.        Hunger and Starvation

            E.         Public Stewardship

                        1.         Environmental Awareness

                        2.         Involvement in Local Community

                        3.         Creating a New Food Culture