This is a master syllabus. It is subject to change due to potential scheduling conflicts during the semester. Please contact your instructor for any possible changes.

COURSE OUTLINE

This course is structured to teach the fundamental and basic concepts of culinary techniques and cookery to include the Brigade system, cooking techniques, heat transfer, sanitation, safety, equipment usage and maintenance, menu knowledge and professionalism.

COURSE OBJECTIVES

Upon successful completion of the course, the student will be able to demonstrate the following,

    Knowledge based

              1)  Show proficiency in dry, moist, and combination heat cooking methods.

              2)  Implement professional standards in food preparation.

              3)  General (Basic) culinary product knowledge

Skill based

              1) Demonstrate skill in knife, tool and equipment handling.

              2)  Operate equipment safely and correctly

              3)  Apply principles of food handling and preparation

              4)  Production of food products

              5)  Setup, breakdown and prepare menu items in a commercial kitchen.

Course Learning Outcomes

After completion of this course, the student will:

1. Determine the different positions and function of kitchen production.
2. Identify and properly operate equipment & common culinary hand tools. 
3. Productively apply appropriate cooking skills
4. Identify various cooking techniques.
5. Comply with and practice safe work habits, identify safetyhazards, employ preventative safety measures.
6. Maintain positive relations with others, cooperate through teamwork and group participation.
7. Exhibit appropriate work habits and attitudes; demonstrate a willingness to    compromise.
8. Identify behaviors for establishing successful working relationships
9. Demonstrate a positive attitude, conversation skills, & personal hygiene
10. Prepare, clarify and utilize basic stocks, sauces, soups & thickeners.
11. Identify & properly select grains, cereals, pastas & rice then cook dishes utilizing these.
12. Utilize portion control, work flow, plating and garnishing principals. 

STUDENT AUDIENCE (course rationale)

This course is aimed towards first year college students starting their degree in Culinary Arts. This course is designed to cover the basics of effective cooking principles by preparing various products.  It is a “follow the recipe” course, NOT a creative cookery course, where basic skills are developed and evaluated.  Creativity discussion is more than welcome and encouraged but only during appropriate class discussions.

INSTRUCTIONAL METHODS AND ASSIGNMENTS

Instructional methods for the lecture art of the class will consist of films, handouts, and notes from the lecture.  Instruction methods for the lab are hands on experience for the student in preparation of various recipes, with close supervision of the chef.  Guest Chefs may be invited in  Before each lab the student is required to come to class with the recipes of the day hand written, on a  5’’ x 4’’ note card.  Textbooks are not allowed into the labs (for their protection).

ACADEMIC DISHONESTY

Acts prohibited by the college for which discipline may be administered include scholastic dishonestly, including but not limited to cheating on an exam or quiz, plagiarizing, and unauthorized collaboration with another in preparing outside work.  Academic work submitted by students shall be the result of their though, research, or self-expression.  Academic work is defined as, but not limited to, tests, quizzes, whether taken electronically or on paper, projects, either individual or group; classroom presentations and homework.  Penalties observed by the instructor will depend upon the individual situation, type of infraction, etc.  It can range from refusal to grade the test, project, etc.  It can range from refusal to grade the test, project, etc. in question to and including a “F” for the course.

EVALUATION SYSTEM

Students will be evaluated based on points accumulated in accordance with the following table:

FINAL COURSE GRADES- letter grades are recorded based on the following:

A:  2250 to 2500 (signifies roughly excellent or superior preparation & work)

B:  2249 to 2000 ( signifies roughly good or above average)

C:  1999 to 1750 (signifies roughly average or passing)

F:   Below 1500 (signifies no course credit)

To receive any Certificate or an Associate of Applied Science degree in Culinary Arts, the student must (a) make a minimum grade of C in all required CULA, HAMG, and TRVM courses, and (b) meet ACC’s general graduation requirements.  Starting the Fall 2010 semester, a student must make a grade of 'C' or better to show competency in this class.  If a lower grade is received, the student will have to retake this class and drop any class that requires this class as a prerequisite in the upcoming semester.

You are encouraged to inquire about your course grade to date at any time. I do not give extra credit work to individual students because I feel it is inherently unfair to those students who consistently work hard to achieve a high grade every day. Incomplete s are not normally given unless you have a situation such as a serious, long term medical problem that prevents you from attending class.

ACADEMIC FREEDOM

Each student needs to participate in class discussions and take an active part in situations requiring discussion & critical thinking.  Just remember, please respect the views of others.  Foul language, swearing, jokes that may offend others, etc. are note tolerated in class or labs.  Speak this way and you may be dismissed from class.

 WRITTEN PAPER (late work is not accepted-see class schedule for DUE DATE):

YOU MUST HAND IN WRITTEN ASSIGNMENTS IN TO ME IN CLASS WHEN DUE- NOT BEFORE OR AFTER.  PAPERS MUST ALSO BE SENT VIA E-MAIL.A one thousand word (minimum) written paper.  The paper must be typewritten in Arial or Times New Roman font, size 12, double spaced, and double spaced and follow the MLA format for margins, titles, etc.  Yes, obvious spelling and grammar errors will detract from your grade and word counts are made.

For information on MLA format o to:  http://www/tmcc.edu/library/LINKS/MLAshort.pdf(excellent, concise info including a sample paper to guide you) OR http://www.yukoncollege.yk.ca/services/library/guides/writing/mla.htm(excellent for bibliography preparation.

A cover page is required and must include the following:

Topic:  TBA

Student________________________________  Class: CHEF1301  Date:_____________

WRITTEN REPORT EVALUATION TEMPLATE

 MAXIMUM POSSIBLE POINTS: 250

TEXTBOOKS

Lecture before going into the kitchen is part of the class.  You need to be in the proper uniform before coming into the lecture room.

REQUIRED TEXT                                   AUTHOR                         PUBLISHER              ISBN

On Cooking, 5th Edition with

CD-ROM disk & study guide              Labensky, Sarah              Prentice Hall              0-13-171327-2

ATTENDANCE:  A student at ACC is expected to attend classes in order to progress satisfactorily toward completion of course objectives.  In this intense, hands-on course, attendance is mandatory for all classes.  The reason for the absence does not matter.  Even if you are ill or have a good reason for being absent, the information below applies.  In other words, your participation is very important! Failure to have the proper uniform and equipment will result in forfeiture of 50% of the lab grade for the day.  Every lab that you miss means 50 points are lost.

 Arriving late will count against you.  Leaving after the lecture means you will earn no credit for the day- if you are not in the kitchen you cannot participate. “ Cutting out” before the class is released from the kitchen by the instructor or kitchen manager will result in a loss of 50% of your earned grade for that day. 

EXCESS ABSENCES:  No matter how many classes you miss, you are always welcome to attend a class.  Students accumulating more than more three (3) absences may jeopardize their grade, fail or be withdrawn from the course.  If you are not in class, you cannot earn evaluation points, so this will have a tendency to pull down your total points earned for the course.  Remember, a perfect daily grade is 50 points.  Two absences is nearly the difference between an “A” and a “B” or “D” and “F”.  You may also miss opportunities to complete skill competency projects.

TARDINESS:  Tardiness is inconsiderate and affects all students and myself.  Be professional an on time.  Excessive tardiness may be reflected in your grade.

MAKE-UP WORK:  In the event of missing a quiz you are free to make it up WITHIN ONE WEEK of the original dates.  Please come to my office during office hours.  The daily lab grade, mid-term, and final exams may not be made up after the class has been held or the exam given.  Any arrangements for special scheduling of an exam must be made at least ten days prior to the scheduled exam date unless you have a medical excuse from a doctor.

HANDOUTS, NOTES: If you miss a class it is your responsibility to get the class notes from your fellow classmates.  Hand-outs from previous classes are not usually brought to the next class.  You can pick up a handout during chef’s hours if available.

STUDENTS WITH DISABILITIES

Each ACC campus offers support services for students with documented physical or psychological disabilities.  Students with disabilities must request reasonable accommodations through the Office for Students with Disabilities on campus where they expect to take the majority of their classes.  Students are encouraged to do this three weeks before the start of the semester.

 KITCHEN MANAGER OF THE DAY:  One or more times during the semester you may be assigned the job of kitchen manager.  In this capacity you act as sous chef and are responsible or the management of the kitchen.  While you will have to complete some of the cooking projects, your primary tasks are those listed on the Kitchen Manager Report.  Your daily grade for that day is based on your interaction with other students and in achieving the goals

CULINARY & HOSPITALITY DRESS CODE

Students in our programs are required to wear a uniform for culinary laboratories and classes associated with those labs.  The faculty of the program expect  a dress code consistent with industry standards.  This is a very important risibility.  You must conduct yourself as a productive and professional manager.  This is one aspect I take very seriously, and it will show me how serious you are regarding your career.

LAB CLASSES:  Uniform and personal appearance standards are strictly enforced.  The proper uniform is stated in another section of the syllabus.  PLEASE NOTE:  BLACK SHOES WITH APPROVED SAFETY SOLES ARE REQUIRED IN THE KITCHEN.  Students are required to be clean-shaven (neat mustache above the lip is allowed), have properly contained hair (top of rat and back of collar for men; tied up and under hat for women, utilizing a net if necessary).  In labs, no excessive makeup or cologne, and no jewelry is allowed.

LAB EVALUATION CRITERIA:  Each lab class has a lab grade consisting of the following.  Each grade is made up for the follow categories.  A perfect score would be 50 points per day.  The kitchen manager of the day will be evaluated on different criteria (see attached sheet).

SANITATION IN THE KITCHEN

Kitchen will be swept & mopped after each lab and the garbage will be placed in the dumpster at the end of class.  Classroom will be kept clean during and after class.  Every student is responsible for cleaning the kitchen and classroom during and after each class.

Poor personal hygiene is one of the three leading causes of food borne illness.  There policies, based on the current FDA Food code. Are in place to help us run a safe kitchen.

• NAILS: Well trimmed, short.  No polish, decals, etc.
• ACRYLIC, SILK OR FAKE NAILS:  not allowed in the kitchen, even with gloves.
• JEWELRY:  Only a wedding band.  Nothing else.
• WATCHES:  Remove from your wrist.  Can be attached to your chef’s coat.
• SIDE TOWEL:  not for hand wiping- please use paper towels
• CLEANING TOWELS:  Only for cleaning of equipment and work stations.
• FOOD:  No eating in the kitchen.  Only during tasting cooking
• BEVERAGES:  water only, in a closed container with a straw, not on a work station.
• SMOKING:  None during the class or lab period.

KITCHEN SAFETY RULES

1)  Never operate any machine without first receiving instructions in the proper operation.

2)  Horseplay will not be tolerated

3)  Wipe and clean all spills from the floor and surfaces immediately.

4)  Observe safety around machines

5)  When lifting heavy pots always ask for help

6)  When the days work is completed, scrub-working areas with soap and water sanitize with a bleach solution.

7) Immediately report all cuts and accidents to the instructor.

8)  When wiping knives be sure the sharp edge is not facing your hands.

9)  Report defective equipment immediately

10)  Move cautiously when working with deep fat fryers.

11)  Unplug all equipment prior to cleaning if applicable.

Students are expected to work in a professional, safe and sanitary manner.  Any student engaging in the use of drugs, alcohol or any behavior deemed unacceptable by the instructor will be removed.  Accidents must be reported to the instructor immediately. 

REQUIRED UNIFORM  NECESSARY FOR EACH CLASS

Clean, wrinkle free or pressed chef coat with ACC logo

Small black and white hounds-tooth chef pants

White apron and chef hat

3 clean approved towel

REQUIRED EQUIPMENT              Needed for every class