AET/515 Instructional Plan Template

Lisa Gadd
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Needs Assessment
1.

(Insert your answers to the questions below.)

What is the learning problem or opportunity?

2.
3.

What is currently available?

What should be available?

4.

Explain the gap analysis between what is available and what should be available.
What is your recommended solution for filling the gap?

5.

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Instructional Goal
After completing the catering hospitality class a student should be able to create a menu and budget for any function being planned in the hotel. Including but not limited to: weddings, family reunions or business meetings.

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Performance-Based Objectives
1. The students should be able to quantify the costs for both food and services for the specific hotel function within the standard 5% cost/waste span. 2. The students should be able to sit with a client and create a menu with multiple food service options based on the desires of the client. 3. Upon working within the hotel the student should be able to identify what is the most cost effective and best style of service for any and all aspects banquet functions in the hotel including but not limited to: weddings, reunions, business lunches and/or dinner and fundraisers.

Summative Assessment and Learning Outcomes

The assessment will be given by the student with both a portfolio that contains all budget and banquet information.

It will be presented to the class and instructor in a presentation format.

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Learner Characteristics
Students admitted in this class will have the following:
1. Students enrolled in the hospitality program

2. Completed the pre-requisites 3. The students are not expected to have prior banquet knowledge. 4. The student is expected to have basic mathematic skills

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Learning Context
This section includes the following:

The intended setting is both classroom and workplace setting.

The application setting will be classroom based. The information obtained will be used to reform and maintain a high standard for learning.

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Delivery Modality
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The most effective method of delivery for this course would be both instructor-led and on site/hand on instruction.

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Instructional Strategies
In the classroom:

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On site

The students will learn how to create a budget and menus. The students will learn concepts of head counts and amounts of food to order based on head counts. The students will also be given information on cost for breakdown which will include employee wages, insurance and food costs. The students will be taught the different styles of catering and when each is most effective. The students will learn the art of working with clients to meet their needs based on what the banquet facilities can offer. The students will learn hands on preparation of food for large catered events. The students will learn the hierarchy of the kitchen and wait staff.
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Plan for Implementation

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Weeks 1 through 3

Weeks 4 and 5

These weeks will introduce different types of events for a banquet facility. As well as financial analysis for each type.

These weeks will allow for students to learn how to determine food costs for specific events. How to determine head counts for seated meals to banquets. The students will also learn the break down for how many employees need to be involved for service, cooking and bartending.

Weeks 6 though 11
Week 12 Week 13

This will involve the students being onsite and working with the banquet staff. The students will be involved in all aspects including back and front of the house. Students will return to the classroom. They will be given a random banquet event. They will then plan the entire function will all cost analysis Students will present their function to the class.
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Plan for Implementation Cont.

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The class will run the entire length of the semester and be offered every spring. The plan will work hand in hand with both instructor and the Executive Chef at the given hotel/banquet facility. We will need to work with the hotels within our conglomerate so that we can better know where are students are succeeding and failing. Instructions will be given by both the classroom instructor and the executive chef. The instruction will take place in both the classroom and banquet facility. The plan and expectations for the class will be defined by both the Director of the Culinary Department, the class Instructor and the Executive Chef.
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Instructional Resources
In the classroom:

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Whiteboard, computer (for instructor) Software cost break down software for students (this can be purchased at the book store and is required for the class) Menu planning software (this can be purchased at the book store and is required for the class)

In the hotel:
Knife set (this can be purchased at the book store and is required for the class) Computer with software from classroom

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Formative Assessment
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1. Question and Answer during the Lesson 2. Homework Exercises 3. Observation of Performance 4. Project

5. Simulations
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Evaluation Strategies

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1. Panel interview of the management and employees that worked with the students 2. Review the mock function the student prepared 3. End of class survey

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Outcome Review

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A scoring guide would be given to the interview panel. There input would be weighted heavy since they have the ability to speak to the preparedness of the student. The mock function would be graded with a rubric

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Recommendations
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Based on the review the course would be modified to ensure the students would be well prepared for the required real world work section of the class. The goal of this class is to create well educated and prepared students.

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