MCC 900 - Food Nutrition, Allengens, Children Menus, Kitchen Recycling, Baking & Supervisory Skills (24-hrs) Back to Homepage 
 Course Description
COURSE SYLLABUS (SCROLL TO BOTTOM OF SYLLABUS TO ENROLL)

Total CEH for Course: 24

Time to Complete Course: 180-days


SECTION 1: Food Nutrition for Food Service Professionals

Course developed and delivered by: Chef David Wasson CCC, CCE

Goal: The goal of this course is to designed to teach nutrition theory to Foodservice managers.

Objectives: The objective of this course is to teach the student:

  • How to provide healthy food
  • Key nutrition concepts and terms
  • An understanding of food and nutrition labeling
  • Nutrition attitudes and behavior
  • A practical understanding of healthy diets, dietary guidelines, MyPyramid
  • Identify qualities of sugars, starches and fiber

The course outline you will follow is as follows:

Powerpoint Lecture

Knowledge Assessment: 10 questions (multiple choice - true/fale)


SECTION 2: Food Allergen Management in the Kitchen

Course developed and delivered by: Chef Joel Schaefer

Goal:To educate chefs and managers on the proper communication, handling, cooking, and service procedures for preparing food for people with food allergies.

Objectives: The objective of this course is to teach the student:

  • Identify the top food allergens.
  • Differentiate between a food allergy and a food intolerance.
  • Identify the characteristics of a food allergy reaction.
  • Identify ways to prevent cross-contact.
  • Describe basic food allergen safety procedures.
  • Identify ways to prepare food safely.
  • Demonstrate how to analyze a recipe to identify unsafe cooking procedures.

The course outline you will follow is as follows:

Powerpoint Lecture

Knowledge Assessment: 10 questions (multiple choice - true/fale)


SECTION 3: Menuing for Children

Course developed and delivered by: Chef David Wasson CCC, CCE

Goal: The goal of this course is to rethink how and why we include a "kids menu" at our restaurants, and what we may do to improve it, and our bottom line.

Objectives: The objective of this course is to teach the student:

  • The purpose of having a kids menu
  • The state of the industry kids menus
  • The industry response
  • Alternative menu items for kids
  • Current research on menuing for kids
  • What do parents and kids want?
  • How to implement a new and improved kids menu

The course outline you will follow is as follows:

Powerpoint Lecture

Knowledge Assessment: 10 questions (multiple choice - true/fale)


SECTION 4: Food to Soil and Soil to Food - Kitchen Recycling

Course developed and delivered by: Nick Vesteeg

Goal: The goal of this course is to get chefs into 100% recycling in their kitchens and at the same time understand why they should recycle.

Objectives: The objective of this course is to teach the student an understanding of recycling of food waste, plastic, paper, glass, cardboard boxes, grease & oils and also see what happens with these recycled products.

The course outline you will follow is as follows:

Video 1: Soil to Food - Food to Soil

Video 2: Compositing For Your Own Garden

Reading Assignment 1 Compositing For Your Own Garden

Video 3: Fat, Oils and Grease

Video 4: Recycling Oils


Reading Assignment 2 Fact Sheet

Video 5: Styrofoam

Reading Assignment 3 Styrofoam

Video 6: Creating a Recycling Program

Video 7: The Joy of Growing Your Own Food

Evaluation: 10 questions (multiple choice)


SECTION 5: Bake Shop 101

Goal:To set an expectation for anyone wanting to work in a professional bake shop environment.

Objectives: The objective of this course is to teach the student:

  • Discuss basic kitchen etiquette, professionalism and safety
  • Discuss basic sanitation in the shop
  • Discuss mise en place and its importance
  • Understand the difference between recipes and formulas
  • Understand weights and measurements
  • Discuss altitude adjustments

The course outline you will follow is as follows:

Powerpoint Lecture

Knowledge Assessment: 10 questions (multiple choice - true/fale)


SECTION 6: Cake Making Methods

Goal:To educate cooks and chefs on ingredients commonly used in cakes and to better understand their functions in the cake.

Objectives: The objective of this course is to teach the student:

  • Discuss choosing quality and fresh ingredients for best results
  • Discuss ingredients commonly used in cake making
  • Understand the function of each ingredient used in cake making

The course outline you will follow is as follows:

Powerpoint Lecture

Knowledge Assessment: 10 questions (multiple choice - true/fale)


SECTION 7: Cake Mixing Methods

Goal:To educate cooks and chefs on classifications of cakes and to better understand proper cake mixing methods.

Objectives: The objective of this course is to teach the student:

  • Understand classification of cakes
  • Discuss the importance of mise en place
  • Understand mixing methods for cakes
  • Discuss cake faults and their causes

The course outline you will follow is as follows:

Powerpoint Lecture

Knowledge Assessment: 10 questions (multiple choice - true/fale)


SECTION 8: Icings, Buttercreams & Glazes

Goal:To provide a detailed overview of icings, buttercreams and glazes that are commonly used in the bake shop.

Objectives: The objective of this course is to teach the student:

  • Discuss the main functions of icings, buttercreams and glazes
  • Discuss the different types of icings, buttercreams and glazes used in cake production
  • Have a basic understanding of the method of preparation for each icing, buttercream and glaze

The course outline you will follow is as follows:

Powerpoint Lecture

Knowledge Assessment: 10 questions (multiple choice - true/fale)


SECTION 9: Petit Fours

Goal:To provide a comprehensive understanding of petits fours.

Objectives: The objective of this course is to teach the student:

  • Define petits fours
  • Understand and describe the different types of petits fours
  • Identify when to use petits fours
  • Discuss displaying petits fours

The course outline you will follow is as follows:

Powerpoint Lecture

Knowledge Assessment: 10 questions (multiple choice - true/fale)


SECTION 10: Purchase Forms of Nuts

Course developed and delivered by: Chef David Wasson CCC, CCE

Goal:To provide cooks and chefs a better understanding of the purchase forms of nuts available and common uses in the shop.

Objectives: The objective of this course is to teach the student:

  • Discuss the use of nuts in baked goods
  • Discuss the purchase forms of nuts, why so many?
  • Have a basic understanding of food allergens pertaining to nuts

The course outline you will follow is as follows:

Powerpoint Lecture

Knowledge Assessment: 10 questions (multiple choice - true/fale)


SECTION 11: Seeds Used in a Bake Shop

Goal:To provide chefs and cooks a better understanding of seeds used in the bakeshop.

Objectives: The objective of this course is to teach the student:

  • Discuss different types of seeds used in the shop
  • Discuss and understand the flavor profile of each seed
  • Understand how to best use these seeds in the shop

The course outline you will follow is as follows:

Powerpoint Lecture

Knowledge Assessment: 10 questions (multiple choice - true/fale)


SECTION 12: Character Traits of a Leader

Course developed and delivered by: Dr. Richard Marks, PhD

Character Traits of Effective Leaders

Objectives: The objective of this course is to teach the student:

- The The key traits of effective leaders
- The role of maturity in effective leaders
- The three components of an organization
- How to identify the traits of healthy leaders

The course outline you will follow is as follows:

  • Video: Session with Dr. Richard Marks and Don Marks
  • Video Lecture: With Dr. Richard Marks
  • Reading Assignment Pillars for Excellence in Leadership
  • Course Evaluation: 10 questions (true/false & multiple choice)


SECTION 13: Communication & Leadership

Objectives: The objective is the teach the student:

- To be able to define communication
- The traits of good leaders who are good communicators
- To identify the key components of effective leadership communication
- To be able to identify the process of communication and active listening

The course outline you will follow is as follows:

  • Video: Session with Dr. Richard Marks and Don Marks
  • Video Lecture: With Dr. Richard Marks
  • Reading Assignment Communication & Leadership
  • Course Evaluation: 10 questions (true/false & multiple choice)


SECTION 14: How Leaders Make Quick Decisions

Objectives: The objectives of this course is to teach the student:

- The reasons that make decision making difficult
- The four common ways of making decisions
- The four common psychological type of decision makers
- The factors to consider in healthy decision making
- The seven steps of decision making

The course outline you will follow is as follows:

  • Video: Session with Dr. Richard Marks and Don Marks
  • Video Lecture: With Dr. Richard Marks
  • Course Evaluation: 10 questions (true/false & multiple choice)


SECTION 15: Leaders Provide the "How", Followers Provide the "What"

Objectives: The objectives of this course is to teach the student:

- The need for allowing subordinates to determine the “how” in decision making
- To identify the three leading leadership styles
- The different forces that affect leadership style
- The differences between a manager and a leader

The course outline you will follow is as follows:

  • Video: Session with Dr. Richard Marks and Don Marks
  • Video Lecture: With Dr. Richard Marks
  • Course Exercise: Are You a Leader or Manager?
  • Course Evaluation: 10 questions (true/false & multiple choice)


SECTION 16: How Leaders Develop Effective Teams

Objectives: The objectives of this course is to teach the student:

- The definition of a team
- The importance of trust In a healthy team
- The five traits of dysfunctional teams
- The individual traits identified in healthy team members
- To know the 12 “Cs” of Team Building

The course outline you will follow is as follows:

  • Video: Session with Dr. Richard Marks and Don Marks
  • Video Lecture: With Dr. Richard Marks
  • Course Evaluation: 10 questions (true/false & multiple choice)


SECTION 17: Leadership's Impact on Staff Development

Objectives: The objectives of this course are to teach the student:

- The value that an employee brings to an organization
- The principle of the “fish in a fishbowl” and its implications for staff development
- The role of “potential” as it relates to staff development
- To know why value, vision, and purpose are crucial for staff development
- To know the five tips for developing one’s staff

The course outline you will follow is as follows:

  • Video: Session with Dr. Richard Marks and Don Marks
  • Video Lecture: With Dr. Richard Marks
  • Course Evaluation: 10 questions (true/false & multiple choice)


SECTION 18: How Great Leaders Obtain Followers

Objectives: The objectives of this course is to teach the student:

- The traits of healthy followers
- The different types of leader power and its effects on followers
- The principles of leadership espoused by the US Army and its implications in the civilian sector
- The concept of pushing employees or pulling them

The course outline you will follow is as follows:

  • Video: Session with Dr. Richard Marks and Don Marks
  • Video Lecture: With Dr. Richard Marks
  • Course Evaluation: 10 questions (true/false & multiple choice)


SECTION 19: Getting What You Want Without a Fight

Objectives: The objectives of this course are the teach the student:

- The different ways of dealing with conflict
- The reasons collaboration is the healthiest manner of working through issues
- To know the CA6RES2 needs
- The importance of respect in dealing with conflict in relationships
- The concept of pain pursuing pleasure

The course outline you will follow is as follows:

  • Video Lecture: With Dr. Richard Marks
  • Course Evaluation: 10 questions (true/false & multiple choice)


SECTION 20: How to Not Choke the Difficult Person

Objectives: The objective of this course is to teach the student:

- How to identify traits of difficult people
- To know "DTIP" and how to apply it to their experience
- To understand the stress responses and stress styles of communication
- The three essentials for personal growth
- The definition of Decisive Dialogues

The course outline you will follow is as follows:

  • Lecture Video: How to Calmly Not Choke the Difficult Person
  • Reading AssignmentShapiro, K
  • Knowledge Assessment: 20 Questions (multiple choice, true/false)

SECTION 21: - Leadership is All About Attitude

Goal: The goal of this course is to help the leadership understand the role of attitude in healthy leadership and maturity and the power of a positive attitude in influencing those being led.

Objectives: In this course, the students will learn:

- To define attitude
- The role of attitude in leadership
- Understand the role of maturity in attitude development
- The power of positive attitude on leadership and the work place

The course outline you will follow is as follows:

  • Video 1: The Power of Attitude
  • Video 2: Attitude Makes All the Difference
  • Video Lecture: With Dr. Richard Marks
  • Video 3: Succeed With a Positive Attitude
  • Course Evaluation: 10 questions (true/false & multiple choice)

SECTION 22: Leadership and Personality Types

Goal: The goal of this course is to help the leader understand the importance of one’s personality as a leadership, the follower, and the success of the organization.

Objectives: In this course, the student will learn:

- To know the early ways people sought to label different personalities
- The definition of Personality
- The reasons why leadership and personality are essential to healthy leadership
- The difference between introversion and extroversion and how to manage them in the workplace
- To identify the four primary personality styles and their traits

The course outline you will follow is as follows:

  • Video Lecture: With Dr. Richard Marks
  • Course Evaluation: 10 questions (true/false & multiple choice)


SECTION 23: Leadership and the Third Person

Goal: The goal of this course is to understand the essential skill of self-awareness on healthy leadership and leadership skills as well as development of the Third Person

Objectives: In this course, the student will learn:

- To identify role of self-awareness and leadership
- The difference between responding and reacting
- The definition of the Third Person
- The core principles for developing the Third Person
- The concept of the GABA Road Block

The course outline you will follow is as follows:

  • Video Lecture: With Dr. Richard Marks
  • Course Evaluation: 10 questions (true/false & multiple choice)

Certificate of Completion: Automatically generated after course evaluation is completed


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 Learner Notes
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R
equirements:
You need to complete all the lessons in order to receive a completion certificate.

This course must be completed within 180 days of enrollment.
 Lessons
Nutrition for Food Service Professionals
Food Allergens
Children Menuing
Keys to Kitchen Recycling
Bake Shop 101
Cake Making Ingredients
Cake Mixing Methods
Icings, Buttercreams & Glazes
Petit Fours
Purchase Forms of Nuts
Seeds in a Bake Shop
Character Traits of a Leader
Communication and Leadership
How Leaders Make Quick Decisions
Leaders Provide What, Followers Provide How
How Leaders Develop Effective Teams
Leaders Impact on Staff Development
How Great Leaders Obtain Followers
Getting What You Want Without a Fight
How to Not Choke the Difficult Person
Leadership and Attitude
Leadership and Personalities
Leadership and the Third Person
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