Culinary 41 – International Cuisine

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CULINARY 41 – INTERNATIONAL CUISINE Credit Hours: 7 Credit Units Course Numbers: CULIN 41 – L1 #42765 & CULIN 41 – L1L #42766 Class Location: E – 102 & 103 Class Hours: 9:00 am – 1:50 pm (Wed-Thur-Fri) Instructor: Chantal Martin Email: [email protected] Office: E-107 Office Hours: Tu: 5:30 – 6:30; WeTh: 4:30 – 5:30 pm; Fri: 2:00 – 3:00 pm; M – F: by appt. Prerequisite: CULIN 31, 33, 53, & 232 Co-requisite: CULIN 50 & 51

COURSE OBJECTIVES AND STUDENT LEARNING OUTCOMES:

1. Identify and distinguish major culinary regions, distinguishing flavors, unique cooking techniques, and foods of cuisines from Asia, Europe, Africa, the Mediterranean, the Caribbean, and the Americas.

2. Integrate flavors, ingredients, seasonings, and cooking techniques of the major world cuisines in keeping with both traditional and current trends.

3. Employ a variety of techniques, tools, and basic professional guidelines to execute global recipes with optimal flavor, texture, temperature, and presentation in a manner consistent with optimizing presentation of international cuisine.

4. Consistently demonstrate effective mise en place, sanitation, safety, cooking skill, teamwork, task coordination, and professionalism in food preparation, plating and dining room service.

Grading: The final grade for each student will be determined as a percentage of the total points available for the entire semester. Please note that a minimum grade of “C” is required to graduate.

Attendance 25 percent Participation & Accountability 10 percent Group Presentations 10 percent Semester Portfolio 15 percent Final (2-parts) Final Written Exam 20 percent Final Practical Exam 20 percent 100 percent total

90 – 100 = A 80 – 89 = B 70 – 79 = C 60 – 69 = D Below 60 = F

CULINARY 41 – FALL 2017 1 GRADING OVERVIEW: Communication skills are vital to the practice of culinary arts. Throughout the semester, students will be called upon to communicate their understanding of the activities they are performing. They will be evaluated on their preparedness and willingness to respond, as well as the accuracy of their answers and actions. Preparedness will be a particularly important component of this class. IT IS EXPECTED THAT BY THE FOURTH SEMESTER, STUDENTS WILL HAVE ALL REQUIRED EQUIPMENT AND BE IN PROPER UNIFORM AT ALL TIMES. ADDITIONALLY, OUTSIDE OF CLASS, STUDENTS WILL BE RESPONSIBLE FOR AUTONOMOUSLY PERFORMING THE NECESSARY RESEARCH, PREPARATION AND PRACTICE THAT WILL ENABLE AND SUPPORT THEIR PERFORMANCE DURING LAB.

ATTENDANCE: Being in class is CRITICAL to the learning process. Attendance through ALL scheduled class meetings is expected and required. *PLEASE TAKE PARTICULAR NOTE OF THE FOLLOWING: arriving in time to be ready to begin class on time, and staying in class until class is dismissed is essential. Each late arrival, in excess of 3 times will be considered an absence. Each incident of a student leaving early in excess of three times will also be considered an absence. There are 48 class sessions, this semester. Each class is worth .42 points. If you miss a class, .42 points will be deducted from that potential 20 total points. Students missing more than 6 DAYS must meet with the instructor and may be required to drop the class. As stated in the Peralta Colleges class catalog, it is the student’s (your) responsibility to drop classes for non-attendance. Students can drop classes online or at the Admissions and Records Office on campus. The academic record of a student who has not withdrawn from class nor been dropped by an instructor within the time allowed by this policy must reflect a grade other than “W” as awarded by the instructor.

PARTICIPATION & ACCOUNTABILITY: a crucial factor in both academic and career success! • It is not enough to JUST “show up.” Chronic tardiness, recurrent departures from lab during scheduled class time, habitual early departures prior to class dismissal, lack of preparedness, uniform infractions, non-participation, irresponsibility, and lack of initiative/follow-through will result in the reduction of this grade component.

• Furthermore, students will be required to demonstrate understanding of the material assigned, keep a notebook of class handouts and menus, follow directions of the instructor, and follow all class policies.

GROUP PRESENTATIONS “CHAPTER Q&A:” Working together in assigned groups, students will take turns presenting information about each week’s country or region of coverage. Presentation requirements are specified in a supplemental handout.

SEMESTER PORTFOLIO: Each student will create a portfolio of work product and research representing all of the countries and regions studied throughout the semester. Portfolio requirements are specified in a supplemental handout.

FINAL EXAM: Final Evaluation is mandatory. The final is comprised of two parts: a comprehensive written exam and a final practical, in which students will be required to execute specific instructions utilizing proper technique and skill. In addition to technique and skill, grading will be assessed using the following criteria: mise en place, organization, timeliness, sanitation procedures/cleanliness, and task coordination.

CULINARY 41 – FALL 2017 2 Class Uniform: Clean Cook’s Floppy Hat, Skull Cap, Beret, or Hair Net Clean White Cook’s Coat Clean Cotton Apron Clean Black or Checked Pants Clean Safe, Solid-Surface and Closed Shoes

Required Kitchen Equipment (Mandatory):

8 in. Chef’s Knife 1 Paring Knife 1 Vegetable Peeler 1 Instant-Read Thermometer Set Measuring Cups/Spoons 1 Microplane 1 Black permanent marker 1 Boning and/or Fillet Knife

IMPORTANT DATES:

Sep 4 M Last Day To Add & Drop Regular Session Classes w/o a “W” and Receive a Refund Oct 20 F Last day to file for AA/AS Nov 15 W Last Day to Withdraw from Regular Session Classes and Receive A “W”

Dec 13 & 14 WTH Final Exams

Class Policies: • Roll is taken at 9AM. At the end of class, roll is taken- again. Students must be present and in full uniform at both roll calls, in order to receive full attendance credit. • NO *CELL PHONES, radios, ipods, ipads, other electronic media, or their accessories (NO earbuds) are allowed (exception: translators). This is a working restaurant kitchen. ALL ears must be OPEN in order to receive and correctly process customer orders and Chef’s instructions. • Students shall conduct themselves in a professional manner. Absolutely NO disruptive, disrespectful or unsafe behavior will be tolerated. • No eating in the classroom (with the exception of tasting, which is mandatory ). Beverages may be consumed. However, all water bottles or cups must have “tops,” be stored and consumed in class designated area and be removed from the classroom at the end of the period. • According to Laney policy, no visitors are allowed in the classroom. • All Laney College policies, procedures, rules and regulations as defined in the College Catalog (and listed below) will be strictly adhered to and enforced.

Laney College Policies Attendance Attendance is expected at every meeting of all courses in which students are enrolled.

CULINARY 41 – FALL 2017 3 1. Instructors may drop a student from class if the number of absences during a semester exceeds the number of times the class meets in two weeks, unless there are extenuating circumstances warranting special consideration by the instructor. 2. All instructors shall drop students who do not attend class by Census Day, if the student has not contacted the instructor with an explanation satisfactory to the instructor as to why he/she has not attended. All drops must be recorded on the Census Rosters and Instructor’s Class Records. 3. It is the student’s responsibility to drop from classes, with two exceptions: (1) Instructors are to drop students on the Census Roster, and (2) Instructors are to drop students on the Attendance Verification Roster. Instructors will no longer indicate drop dates on rosters or submit Drop Cards for students. 4. The instructor’s decision to drop a student for not meeting the attendance requirements of the class is FINAL. 5. Leaves of Absence may be granted by the instructor for limited periods to cover illness, hospitalization, or acute emergencies. Requests for such leaves should be made directly to the instructor by contacting the instructor either in person, by phone, or by email. 6. Responsibility for making up work missed because of absence rests with the student. 7. District policy limits attendance in classes to those who are officially enrolled in the class.

STUDENT CODE OF CONDUCT Students are responsible for complying with all college regulations and for maintaining appropriate course requirements as established by the instructors. Disciplinary action may be imposed on a student for violation of college rules and regulations, the California Education Code, California Penal Code, and the California Administrative Code. Student misconduct may result in disciplinary action by the college and prosecution by civil authorities. Misconduct that may result in disciplinary action includes, but is not limited to, the following violations: 1. Violation of District policies or regulations including parking and traffic regulations (subject to Education Code Section 76036), policies regulating student organizations, and time, place and manner regulations in regard to public expression. 2. Willful misconduct which results in injury or death of any person on college-owned or–controlled property, or college-sponsored or supervised functions; or causing, attempting to cause, or threatening to cause physical injury to another person. 3. Conduct which results in cutting, defacing, damaging, or other injury to any real or personal property owned by the college or to private property on campus. 4. Stealing or attempting to steal college property or private property on campus; or knowingly receiving stolen college property or private property on campus. 5. Unauthorized entry to or use of college facilities. 6. Committing or attempting to commit robbery or extortion. 7. Dishonesty such as cheating, plagiarism (including plagiarism in a student publication), forgery, alteration or misuse of college documents, records, or identification documents, or furnishing false information to the college. 8. The use, sale, or possession on campus of, or presence on campus under the influence of, any controlled substance, or any poison classified as such by Schedule D in Section 4160 of the Business and Professions Code or any controlled substance listed in California Health and Safety Code Section 11053 et seq., an alcoholic beverage, or an intoxicant of any kind; or unlawful possession of, or offering, arranging or negotiating the sale of any drug paraphernalia, as defined in California Health and Safety Code Section 11014.5. 9. Possession, sale or otherwise furnishing any firearm, knife, explosive or other dangerous object, including but not limited to any facsimile firearm, knife or explosive, unless, in the case of possession of any object of this type, the student has obtained written permission to possess the item from an authorized college employee. 10. Willful or persistent smoking in any area where smoking has been prohibited by law or by regulation of the governing board. 11. Lewd, indecent, or obscene conduct or expression on college-owned or –controlled property, or at college- sponsored or supervised functions; or engaging in libelous or slanderous expression; or expression or conduct which so incites students as to create a clear and present danger of the commission of unlawful acts on college premises, or substantial disruption of the orderly operation of the college. 12. Disruptive or insulting behavior, willful disobedience, habitual profanity or vulgarity; or the open and persistent defiance of the authority of, refusal to comply with directions of, or persistent abuse of, college CULINARY 41 – FALL 2017 4 employees in the performance of their duty on or near the school premises or public sidewalks adjacent to school premises. 13. Obstruction or disruption of teaching, research, administrative procedures or other college activities. 14. Committing sexual harassment as defined by law or by college policies and procedures; or engaging in harassing or discriminatory behavior based on race, sex, religion, age, national origin, disability, or any other status protected by law. 15. Persistent, serious misconduct where other means of correction have failed to bring about proper conduct. In accordance with Education Code Section 76234, the results of any disciplinary action or appeal in connection with any alleged sexual assault, physical abuse or threat of the same shall be made available within 3 school days of the results, to the alleged victim, who shall keep such information confidential.

I wish to make this course as accessible as possible to students with disabilities. I encourage you to communicate with me by the second week of the course of any accommodations that will improve your experience in (or access to) this course. For further assistance, you may also call Disability services and Programs at 464-3428.

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I have read the syllabus for CULIN 41 and agree to its terms and conditions.

Student (print name): ______

Student (sign name): ______

Email (Please write clearly and use appropriate letter case):

______

Date: ______

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*If currently working in food service, please provide the following:

Name and address of employer: ______

______

Position title: ______

Wage range: ______

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