COURSE SYLLABUS SPRING 2012 Culinary Arts Lecture/1st year modules, 121, 125, 134, 135, 136, 137,

138, 141, 142, and 268 Dan Martinson, Chef Instructor Phone: 596-5445/ E-mail: dmartinson@spscc.ctc.edu Office: Bldg. 27-109C/Office hours: 1:00 p.m. - 2:00 p.m. M-Th or by appointment Class meets: Monday Thursday- 7:10-7:50 a.m.-26-101 8:30 a.m. - 1:00 p.m.-27-102 I. Textbooks and other course material: Professional Cooking, 7th edition, Wayne Gisslen The Prentice Hall Dictionary of Culinary Arts, Steven Labensky Culinary Arts Recipe Packet Course description: The study of the basic history of the food service industry, the application of quantity food production, the study and application of sanitation techniques and kitchen safety, including a complete understanding of the tools and equipment. The study and application of culinary terms and professional standards found in the food service and hospitality business in conjunction with the study of basic cooking principles, methods and techniques, recipes, the menu, preparation and organization, stocks, sauces, soups, meat, poultry, seafood, vegetables, potatoes and other starches, salads, sandwiches, hors d oeuvres, breakfast foods, dairy products, and food presentation and garnish. There will be a strong emphasis on food production in the pantry, sauce, saut, and short order stations, and in the areas servicing the scramble line (starch, vegetables and entre). III. Course content and student learning outcomes: Professional Cooking: 7th Edition: Chapter 1, The Food Service Industry (1st Qtr. students only) Understand the development of modern food service, including the effects of recent food and equipment technology. Identify the major stations in a classical kitchen. Understand factors that influence the organization of modern kitchens. Work in a professional manner. Chapter 2, Sanitation and Safety (1st Qtr. students only) Prevent food poisoning and food borne diseases by exercising proper hygiene, food handling and storage techniques, cleaning and sanitizing procedures, and pest control. Develop safe work habits to prevent injuries

II.

and avoid common hazards in the kitchen. Chapter 3, Tools and Equipment (1st Qtr. students only) Understand the safe and efficient use of standard kitchen equipment. Chapter 4, Basic Principle of Cooking (1st quarter students only) Understand the most important components of food and describe what happens to them when they are cooked. Describe the ways in which heat is transferred to food in order to cook it. List the factors that affect cooking times. Understand the differences between moist-heat cooking methods, dryheat cooking methods, and dry-heat cooking methods using fat. Describe eat basic cooking method used in the commercial kitchen. List the rules for achieving good quality in deep-fried foods. Understand the basic principles for using seasoning and flavorings to create good tasting food. Chapter 16, Understanding Vegetables Control texture, flavor, color, and nutritional changes when cooking vegetables. Prepare and serve vegetables cooked to their proper doneness. Judge the quality in cooked vegetables based on color, appearance, texture, flavor, seasonings, and appropriateness of combination with sauces or other vegetables. Perform preparation for fresh vegetables. Calculate yields based on trimming losses. Check quality of frozen, canned, and dried vegetables. Prepare vegetables for service by the batch cooking method and the blanchand-chill method. Store fresh and processed vegetables correctly. Chapter 17, Cooking Vegetables Cook vegetables by boiling and steaming. Cook vegetables by sauting and pan-frying. Cook vegetables by braising. Cook vegetables by baking. Cook vegetables by boiling. Cook vegetables by deep-frying. Chapter 18, Potatoes Distinguish the major types of potatoes and the best use of each. Select potatoes of high quality and store them properly. Cook potatoes by boiling and steaming, and prepare potato puree. Cook potatoes by baking, sauting, pan-frying, and deep-frying. Chapter 19, Legumes, Grains, Pasta, and other Starches Distinguish the major types of dried legumes. Cook dried legumes. Distinguish between the major types of rice. Prepare rice by boiling and steaming and by the pilaf method. Distinguish the major types of other grains used in food service. Distinguish major kinds and shapes of commercial pasta, and determine their quality. Prepare fresh and commercial pasta products.

Chapter 21, Salads and Salad Dressings Describe the different salads and select appropriate salad recipes for use as appetizer, accompaniment, main course, separate course, and dessert salads. Identify salad greens and other salad ingredients. Judge quality and do preparation of fresh fruits. Identify the parts of a salad. Assemble salads that have eye appeal. Set up an efficient system for producing salads in quantity. Produce green salads, vegetable salads, cooked salads, fruit salads, combination salads, gelatin salads, and set up a salad bar. Identify salad dressing ingredients. Produce oil and vinegar dressings, mayonnaise and mayonnaise-based dressings, cooked dressings, and specialty dressings. Chapter 8, Stocks and Sauces Prepare basic mirepoix. Use a sachet for flavoring liquids. Prepare white, veal, or beef stock, chicken stock, and fish stock. Cool and store stocks correctly. Prepare meat, chicken, and fish glazes. Evaluate and use convenience bases. Explain the function of sauces. Prepare white, blond, and brown roux and use them to thicken liquids. Prepare and use beurre manie. Thicken liquids with cornstarch and other starches. Prepare and use a liaison. Finish a sauce with raw butter (monter au beurre). Prepare the five leading sauces: bchamel, veloute, espagnole, tomato, and hollandaise. Prepare small sauces from leading sauces. Prepare compound butters. Prepare pan gravies. Chapter 9, Soups Describe the major categories of soups. Serve soups properly. Prepare vegetable soups and other clear soups. Prepare cream soups. Prepare pureed soups. Prepare bisque, chowders, specialty soups, and national soups.

Modules:
CAP 121 Waitstaff Principles of dining room operations and procedures. Use of dining room equipment. Proper mise en place techniques. Basic knowledge of meal or function demands. Principles of proper guest relations. Basic beverage knowledge. CAP 125 Short order Introduction to the techniques used for the pre-preparation, cooking, and presentation of fried and griddled foods served during breakfast and lunch, with an emphasis on customer relations. CAP 134 Saut

Introduction to the techniques used for the pre-preparation, cooking, and presentation of sauted foods for the Clipper caf. CAP 135 Starch/Vegetables Preparation of potatoes, rice, and vegetables for cafeteria style dining, using a variety of cooking methods and techniques.

CAP 136 Meat/Seafood (Entre) Preparation of beef, pork, lamb, seafood, pasta and savory pastry dishes containing meat or seafood, and their accompanying sauces.

CAP 137 Pantry Principles of cold food preparation and display for delicatessen style service, to include: salads, salad dressings, fruit plates, vegetable/protein plates, and deli sandwiches. CAP 138 Sauce The preparation of stocks, soups, and sauces, and the proper serving, cooling and storage of the finished product. CAP 141 Purchasing and Receiving Development of purchasing and receiving skills in a food service operation. The use of computer technology to make purchases and take inventory when possible. Compile and distribute kitchen requisitions. CAP 142 Operations Management Understanding of basic food service operations. Proper cashier procedures. Proper dish and pot washing procedures. Proper menu item and customer recording procedures. Proper cost-out and inventory procedures.

College wide abilities: 1) 2) 3) 4) 5) Communicate effectively. Think logically and critically. Evaluate and process quantitative and symbolic data. Understand themselves in relation to others in a multicultural world. Understand ethical responsibilities and consequences.

IV. Policies: Attendance: A. Each unexcused absence will result in a 50% down grade for the attendance portion of the module grade. B. There is a maximum of two days of unexcused absences in each quarter. Three unexcused absences in a quarter will result in dismissal from the program. C. For an absence to be considered excused a student must be ill, in which case documentation from a medical professional will be required, or if there is a family emergency, or a summons for jury duty. D. Three absences in any module-excused or unexcused-will result in an F for that module.

Academic honesty: All work is to represent own efforts rather than to be copied from another. Cheating will result in an F grade for the assignment or test. For the academic honesty policy, refer to the code of student rights and responsibilities found on the colleges website. Financial Aid: Students receiving financial aid should ALWAYS check with financial aid prior to withdrawing, signing an incomplete contract, changing to an audit, or receiving an F or a V grade in class. V. Evaluation Guidelines: Grading in a vocational training program is a measurement of growth in skill and professional work ethic. Skill development, production, (preparation), mise en place (organization), sanitation, teamwork, research projects, lecture notebooks, and testing make up the grading components. 1) Testing 20%

Tests will cover information discussed in class, required reading, and videos. There will be no make-up allowed without pre-arrangements. 2) Research Projects 20%

Research includes chapter exercises, a notebook project, and course related research projects. The notebook project is worth 5% of the total grade. Late projects will not be accepted.

3) Laboratory Performance

50%

a) Skill development - The progressive development of hand skills and techniques; proficiency in the use of hand tools and knives; knowledge of basic cooking methods and application of these methods; communication skills; maintenance of a positive, helpful attitude (team oriented); dedication to increased learning and advancement of culinary knowledge. b) Production - Completes required tasks in a timely manner; ability to progressively increase production quantity and maintain quality standards; provides assistance as needed (team work!); practices and promotes professional work ethic. c) Organization - Self motivated, self-disciplined, dependable, and timely; follows directions, makes a plan and follows through; maintains a clean, efficient, and safe working environment; Able to anticipate expected and unexpected situations. 4) Attendance 10%

Students must call in when absent (596-5445). For each module one unexcused absence will result in a 50% down grade for the attendance portion of your grade, two days of unexcused absences will result in an F for the station. Arriving late, or leaving early will be recorded as an absence. Three (3) days of absences (excused or unexcused) will require the student to repeat the module for a passing grade, and could result in dismissal from the program. VI. Grading Scale: 90.100 80.89 70.79 60.69 <60 A- to A+ B- to B+ C- to C+ D- to D+ F

Students are evaluated by the faculty. Performance is not compared to other students, but is based on the level of performance anticipated by this program (based on overall industry standards). Incomplete: Because of extenuating circumstances, the instructor may consider issuing an incomplete. The student is eligible if the student is halfway through the course, is earning at least a C, and is able to complete the course by working with the instructor no later than the subsequent quarter. Support Services available: Library, writing center, math center, computer lab, disability support services, and tutoring.

SYLLABUS.DAN