microsoft word - chef 1301 basic food preperation web viewg. care for and use knives properly. ......

SYLLABUS FOR CHEF 1301Basic Food PreparationSemester Hours Credit: 3

Lecture Hours: 16Lab Hours: 80

Location:

ROB BLDG 285

Course Dates/Days/Times:

31 March – 21 May 2015

Tuesdays & Thursdays / 1800-2100

Instructor:

Joseph Wisniewski

Office Hours:

30 minutes before and after class and/or by appointment.

Instructor Email: [email protected]

Phone: 491702651425

INSTRUCTOR BIOGRAPHY

I am a 33-year veteran of the Hospitality Industry with experience in multiple facets of the industry. My experience includes over 20 years in military food service as a member of the Navy, PA National Guard and Regular Army. My experiences also include working at a hospital, college, family restaurant, and hotel restaurant.

I completed my Certified Execute Chef (CEC) certification 9 Years ago through the American Culinary Foundation.

1. INTRODUCTION

A. A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. Students enrolled in Basic Food Preparation will participate in activities provided with guidance from their instructor.

B. This course, CHEF 1301, Basic Food Preparation, is a required course in the Restaurant & Culinary Management, Culinary Arts and Hotel Management Degree plans. This course is also a required course for the Restaurant Skills Certificate, Culinary Arts Certificate, and the Institutional Food Service Certificate.

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C. This course is occupationally related and serves as preparation for jobs in theHospitality Management Culinary Arts Program.

II. LEARNING OUTCOMES

Upon successful completion of this course, Basic Food Preparation, the student will be able to:

A. Name key historical figures responsible for developing food service professionalism.B. Explain the organization of classic and modern kitchen brigades. C. Understand the attributes a student chef needs to become a professional chef. D. Identify the cause of food-borne illness. E. Perform appropriate actions to create and maintain a safe and sanitary

working environment. F. Identify and recognize a variety of professional kitchen tools and equipment. G. Care for and use knives properly. H. Use correct cutting techniques to cut foods in a variety of classic shapes. I. Identify, recognize and use a variety of herbs, spices, nuts, oils, vinegars,

and condiments. J. Identify, recognize and use a variety of milk-based products. K. Organize and plan your work more efficiently. L. Demonstrate an understanding of the basic principles of various cooking methods.M. Prepare a variety of stocks and sauces. N. Prepare a variety of clear and thick soups. O. Apply various cooking methods to meats. P. Identify the primal, sub-primal, and fabricated cuts of meat. Q. Label the structure and composition of poultry. R. Identify a variety of game. S. Explain the structure and composition of fish and shellfish. T. Prepare a variety of breakfast foods using various cooking methods. U. Identify and prepare a variety of vegetables. V. Identify and prepare a variety of potatoes, grains, and pasta products. W. Describe the basic principles of plate presentation.

III. INSTRUCTIONAL MATERIALS

A. The instructional materials identified for this course are viewable throughhttp://www.ctcd.edu/im/im_main.asp

Required Student Textbook:

Labensky, Sarah(2011) On Cooking A Textbook of Culinary Fundamentals with Cooking Techniques DVD and Study Guide, 5/E Update and NRA Cooking Exam Online Exam 5 th Update. Prentice Hall

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ISBN: 978013389759

B. Additional references may be required that are available in the Central Texas

College library

IV. COURSE REQUIREMENTS

A. Equip m ent: The following equipment may be required and used in the facility in which you are performing your lab hours. Please check with your facility to determine what is required in order to perform your lab hours.

a. 1 each, long sleeve classic chef jacket

b. 1 each, black and white check chef pants

c. 1 each, black and white check chef beanie

d. 1 each, bib apron

e. 1 pair black safety shoes

f. 6 Piece Knife set with carry case to include Sharpening Steel, Paring Knife, Boning Knife, Sandwich Knife, French Chef Knife & Narrow Slicer.

g. A fully equipped kitchen furnished with proper tools and equipment is required for this course.

B. Your first responsibility is scholarship. The grade you receive for this course will not be the grade of the instructor, but rather the grade you and you alone make.

C. You should attend class regularly and be prepared to participate in classroom discussions and to take unannounced quizzes relating to text assignments and lecture material presented from the beginning of the course. Please refer to ‘Class Attendance and Course Progress’ under the Academic Policies section in our current Central Texas College (CTC) Course Catalog.

D. You are encouraged to give your best effort throughout the course. From the beginning, you should plan for a steady, organized, and continuous effort, which in the long run will prove more effective for your final grade than a last minute crash-cram policy. Your course grade is not determined solely by exam grade. Such factors as class participation, initiative, attendance, and individual research papers or projects will be considered in grade computation.

E. From time to time, special library and/or outside assignments will be made to members of the class individually and/or in groups. You are expected to read all assignments and fulfill your responsibilities to any group assignment.

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F. You are expected to read all assigned material and bring your textbook/reading materials to class. Keep informed on all assignments, especially after an absence.

G. Good class notes are indispensable for earning a good grade, since both the material assigned and that discussed in class will be the basis for examination material.

H. Scholastic Honesty: All students are required and expected to maintain the highest standards of scholastic honesty in the preparation of all coursework and during examinations. The following are considered examples of scholastic dishonesty:

Plagiarism: The taking of passages from the writing of others without giving proper credit to the sources.

Collusion: Using another’s work as one’s own, or working together with another person in the preparation of work, unless such joint preparation is specifically approved in advance by the instructor.

Cheating: Giving or receiving information on examinations.

I. Special Work: A term paper or other project, per requirements of the instructor, will be required. The subject must be appropriate for the course material. Check with the instructor when you have made a selection. The value is indicated in the semester grade computation and has considerable weight on your final average.

J. All 80 lab hours must be completed.

V. EXAMINATIONSA. There will be a minimum of two major examinations and a written paper or project as

follows:

1. Mid-term exam on (April 23, 2015)

2. Final exam on (May 21, 2015)

3. Term Paper (Select One of the Chefs we have learned about at the Beginning of the Course and write a research paper on them) due on (May 19, 2015)

B. A student must be present for all examinations. Students who know in advance that they will be absent from an examination due to valid reasons must arrange to take an early examination. Unexpected absences due to illness or extenuating circumstances will require the student to see the instructor about individual make-up work.

C. Students without excused absences will be given a zero for the missed examination.

D. Examinations will consist of both objective (true/false, multiple choice, fill in-the-blank, and matching) and subjective (short answer and essay) questions. Students must be able to communicate both orally and in written form, thus some questions requiring the composition and writing of an essay answer will be required.

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E. This course consists of two major activities--the lecture and the laboratory. The lab is supervised by the instructor and consists of 80 hours.

VI. SEMESTER GRADE COMPUTATIONS

EXAM POINTS POINTS GRADESParticipation 200 900-1000 A=4 pts/sem hrQuizzes 4 x 50 points each 200 800- 899 B=3 pts/sem hrLabs 4 x 50 points each 200 700- 799 C=2 pts/sem hrMid-term Exam 200 600- 699 D=1 pt/sem hrFinal Exam 200 0-599 F=0 pts/sem hr----------------------------------------------------TOTAL 1,000

A. Lab points are awarded on projects as follows: appearance, mise en place, preparation time, sanitation, and presentation.

B. A student must take the final examination to receive a grade for this course.

VII. NOTES AND ADDITIONAL INSTRUCTIONS FROM COURSE INSTRUCTOR

A. Tuition refunds are made only in the case of class cancellation or official and timely withdrawal from CTC or from a course. Please refer to the current course catalog for more details.

B. GoArmyEd students should contact their education counselor before withdrawing and are required to withdraw through the GoArmyEd portal.

Please note: a military withdrawal does not override CTC’s grading policy.For self-pay students, refunds are computed from the date the Application for Withdrawal or Refund is filed with the CTC Field Representative or designated StudentServices Officer. Special conditions apply to students who receive federal, state, and/orinstitutional financial aid.

Tuition and fees paid directly to the Institution by the Veterans Administration, Title IV (Financial Aid Programs, a sponsor, donor, or scholarship shall be refunded to the source rather than directly to the students.

C. Course Withdrawals, Student Responsibilities : It is the student’s responsibility to officially withdraw from a course. The instructor cannot initiate a withdrawal based upon a student’s request. Rather, students must initiate the withdrawal with the designated Education Center Representative, through the CTC Field Representative or the Student Services Officer for that region.

Applications for Withdrawal will be accepted at any time before the completion of 75% of the course, after which time the student will be assigned an “FN”- “Failure for Non-attendance.”

D. Incomplete / Course in Progress Grade Policy : An “IP” or “Incomplete” grade may be

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assigned by an instructor if a student has made satisfactory progress in a course with the exception of a major quiz, final exam, or other project. The “IP” grade may also be assigned based on circumstances beyond a student’s control, such as personal illness, death in the immediate family, or military orders. Notice of absences, with supporting documentation, may be required by the instructor. The instructor makes the final decision concerning the granting of the incomplete grade. With an “Incomplete” grade, students are required to complete a set amount of work before the instructor will submit an official letter grade.

E. Cellular phones, beepers, and other electronic devices will be turned off while the student is in the classroom or laboratory unless the student is using the device for class purposes. No texting or social networking is allowed during class.

F. Instructor Discretion : The instructor reserves the right of final decision in course requirements.

G. Civility : Individuals are expected to be cognizant of what a constructive educational experience is and respectful of those participating in a learning environment. Failure to do so can result in disciplinary action up to and including expulsion.

VIII. COURSE OUTLINENote: The instructor has the right to change the course schedule. Any changes will be announced in class. If the student misses a class period and changes are announced, it is the student’s responsibility to receive the missed information from a classmate or the instructor.

A. Dates: March 31 and April 2, 2015Unit One : Chapters 1-3 Professionalism, Food Safety and Sanitation, and Menus and Recipes.

1. Unit Objectives : Upon successful completion of this unit, the student will be able to:a. Discuss the development of the modern food service industry.b. Name key historical figures responsible for developing food

service professionalism.c. Explain the organization of classic and modern kitchen brigades.d. Summarize the roll of the professional chef in modern food

service operations.e. Paraphrase the attributes a student chef needs to

become a professional chef.f. Identify the cause of food-borne illness.g. Prepare and handle food in a safe

manner. h. Explain and follow a HACCP systemi. Employ appropriate actions to create and maintain a safe

and sanitary working environment.j. Describe the different types of styles of

menus. CHEF 1301 3.14 6

k. Explain the purpose of standardized recipes.l. Convert recipe yield amounts.m. Describe the need for cost controls in any food service operation.

2. Learning Activities:

a. Classroom lecture and discussion b. Demonstration in kitchen c. Laboratory exercises in kitchen

3. Equip m ent and Materials : A completely equipped kitchen.

4. Unit Outline: Follows the sequence of the unit objectives.

B. Dates: April 7- April 14 2015 April 14 Skill Assessment one

Unit T w o : Chapters 4-9 Preparation (Tools and Equipment, Knife Skills, Flavors and Flavorings, Dairy Products, Mise en Place, Principles of Cooking)

1. Unit Objectives : Upon successful completion of this unit, the student will be able to:

a. Use a variety of professional kitchen tools and equipment. b. Select and care for knives.c. Explain how a professional kitchen is organized d. Care for and use knives properly.

e. Use correct cutting techniques to cut foods in variety of classic shapes

f. Understand the basic principles of the physiology of the sense of taste and smell

g. Recognize a variety of herbs, spices, oils, vinegars, wines, and other flavorings.

h. Identify, store and use a variety of milk-based products

i. Identify, store and serve a variety of fine cheeses.j. Organize and plan your work more

efficiently k. Identify basic flavoring techniques.l. Prepare items needed prior to actual cookingm. Setup and use the standard breading proceduresn. Explain how heat is transferred to foods through

conduction, convention and radiation.o. Identify how heat affects foods.p. Summarize the basic principles of various cooking methods


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3. Equipment and Materials: A completely equipped kitchen.


C. Dates: April 16- April 21, 2015 April 21 Skill Assessment 2 April 23- Mid Term Chapter 1-16

Unit Three: Chapters 10-16, Cooking (Stock and Sauces, Soups, Principles of MeatCookery, Beef, Veal, Lamb and Pork)

1. Unit Objectives : Upon successful completion of this unit, the student will be able to:a. Prepare a variety of stocks. b. Identify and classify sauces.c. Use thickening agents properly.d. Prepare a variety of classic and modern sauces. e. Prepare a variety of clear and thick soups.f. Make, garnish and serve soups appropriately.g. Explain the structure and composition of meats h. Describe meat inspection and grading practices.i. Choose meats appropriate for your

needs. j. Demonstrate proper storage of meats.k. Prepare meats for cookingl. Apply various cooking methods to meats.m. Identify the primal, sub-primal and fabricated cuts of beef.n. Apply appropriate cooking methods to several common cuts

of beef.o. Identify the primal, sub-primal and fabricated cuts of veal.p. Apply appropriate cooking methods to several common cuts

of veal.q. Identify the primal, sub-primal and fabricated cuts of lamb.r. Apply appropriate cooking methods to several common cuts

of lamb.s. Identify the primal, sub-primal, and fabricated cuts of

pork. t. Apply appropriate cooking methods to several cuts of

pork.

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D. Dates: April 23- May 19, 2015 May 07 Skills Assessment 3 May 19 Skills Assessment 4 May 19 Research Paper Due May 21 Final Exam

Unit Fou r : Chapters 17-22 & 35 Cooking & Presentation (Poultry, Game, Fish and Shellfish, Eggs and Breakfast, Vegetables, Potatoes, Grains and Pasta, and Plate Presentation)

1. Unit Objectives : Upon successful completion of this unit, the student will be able to:

a. Explain the structure and composition of poultry.

b. Identify various kinds of classes of poultry.c. Describe poultry inspection and grading

practice.d. Demonstrate proper storage of poultry.e. Fabricate poultry using the 8 piece

method.f. Prepare poultry for cooking.g. Apply various cooking methods to

poultry.h. Identify a variety of gamei. Explain game inspection practices.j. Choose game appropriate for your

needs. k. Demonstrate proper storage of game.l. Prepare game for cookingm. Explain the structure and composition of fish and

shellfish. n. Identify a variety of fish and shellfisho. Choose fish and shellfish appropriate for your

needs. p. Demonstrate proper storage of fish and shellfish.q. Prepare fish and shellfish for cookingr. Apply various cooking methods to fish and

shellfish.

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s. Explain the composition of eggs.t. Choose and store eggs properly.u. Apply various cooking methods to

eggs. v. Identify a variety of vegetables.w. Choose vegetables appropriate for your

needs. x. Demonstrate proper storage of vegetables.y. Explain how vegetables are preserved.z. Prepare vegetables for cooking or serviceaa. Apply various cooking methods to

vegetables. bb. Identify a variety of potatoes.cc. Apply various cooking methods to

potatoes. dd. Identify a variety of grainsee. Apply various cooking methods to

grains. ff. Identify pasta products.gg. Make and prepare fresh pastahh. Explain the basic principles of plate presentationii. Use a variety of techniques to add visual appeal to plated foods





CHEF 1301 3.14 10

Class TOPIC READING

```--Session 1

March 31th

Overview of SyllabusIntroduction to Restaurant and The Restaurant Industry DiscussionClassroom Assigned Chapter Lecture and DiscussionComplete Chapter 1 Study Guide

Chapter 1Intro to Professionalism

Session 2April 2nd

QuizClassroom Assigned Chapter Lecture and DiscussionComplete Chapter 2 and 3 Study Guide

Chapter 2 Food Safety SanitationChapter 3 Menus and Recipes

Session 3 April 7th

Classroom Assigned Chapter Lecture and DiscussionComplete Chapter 4 & 5 Study Guide

Chapter 4 Tools and EquipmentChapter 5 Knife Skills

Session 4April 9th

Skills Assessment Vegetable CutsClassroom Assigned Chapter Lecture and DiscussionComplete Chapter 6& 7 Study GuideQuiz

Chapter 6 Flavors and FlavoringChapter 7 Dairy Products

Session 5April 14th

Classroom Assigned Chapter Lecture and DiscussionComplete Chapter 8 & 9 Study Guide

Chapter 8Mise En Place

Chapter 9 Principles of Cooking

Session 6April 16th

Classroom Assigned Chapter Lecture and DiscussionComplete Chapter 10,& 11 Study Guide

Chapter 10 Stocks and Sauces

Chapter 11 Soups

Session 7

April 21st

Skills Assessment #2Classroom Assigned Chapter Lecture and DiscussionChapter 12, 13, 14, 15 & 16Quiz

Chapter 12 Priciples of Meat CookeryChapter 13 BeefChapter 14 VealChapter 15 LambChapter 16 Pork

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Session 8

April 23rdClassroom Assigned Chapter Lecture and DiscussionChapter 17

Midterm Exam covering material from Chapters 1-16

Chapter 17 Poultry

Session 9

April 28

Classroom Assigned Chapter Lecture and DiscussionChapter 18 Study Guide

Chapter 18 Game

Session 10

April 30


Chapter 19 Fish and Shellfish

Session 11

May 5


Chapter 20 Eggs and Breakfast

Session 12May 7th

Classroom Assigned Chapter Lecture and DiscussionChapter 21 Study GuideSkills Assessment #3

Chapter 21 Vegetables

Session 13May 12th

Classroom Assigned Chapter Lecture and DiscussionChapter 22 Study GuideQuiz

Chapter 22 Potatoes, Grains and Pasta

Session 14May 14th


Chapter 35 Plate Presentation

Session 15May 19th

Research Paper DueFinal ReviewSkills Assessment #4

Session 16May 21st

Final Exam Chapters 1-22& 35

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ARTICLE REPORT GRADING CRITERIA

Written Report Criteria PointValue

PointsEarned

Copy of the article included with report. 5

Report submitted on time. 5

Article must be subject-related, current and from a recognized source. How would you answer the question:“ S o w hat does your a r ticle have to do with the ho s p itality industry?”

5

The report must be in the correct format, typed and no more than one page in length. The article copy must be stapled to the report. Correct grammar and spelling must be used.

5

Total Points for Written Criteria 20

Oral Report Criteria PointValue

PointsEarned

Completed presentation within time limit. Use of correct speech and presentation techniques. 5

Total Points for Written and Oral Criteria 25

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Appendix 2 – Current Events Article Report Format

CENTRAL TEXAS COLLEGE CURRENT EVENTS ARTICLE REPORT

NAME:

DATE:

COURSE: SECTION:

Publication Title:

Issue Date: Page(s):

Article Title:

ARTICLE SUMMARY/MAIN POINTS: (You need only a few complete sentences – just enough to express the purpose of the article).

YOU’RE CONCLUSIONS (Reaction, Agree/Disagree, Your opinion, etc.):

CERTIFICATION OF AUTHORSHIP: I certify that I am the author of this paper, and that it is written in my own words except where indicated by quotation marks and it was prepared by me specifically for this course.

STUDENT SIGNATURE:

CHEF 1301 3.14 14

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