COURSE SYLLABUS
Course Name AMERICAN REGIONAL CUISINE
Course Number CHEF 1441
2 6 4 Lecture - Lab – Credit
Prerequisites/Co-requisites IFWA 1427
This syllabus has been reviewed and is current on the date indicated.
Prepared By Date
Thomas Russell 07/27/16
Reviewed By Date
Kayleen Moon 07/29/16 CHEF 1441 AMERICAN REGIONAL CUISINE Course Syllabus______
I. Instructor Information
Name: Thomas Russell Phone: 325-670-9240
Campus Office: T & P Building, 901 N email: [email protected] 1st Street, Abilene, Texas
Office Hours: Friday 8-5 Advisement Hours: Friday 8-5
Department Chair: Kayleen Moon Chair email: [email protected]
II. Class Times, Location T&P Building 901 N First Street Abilene, Texas 79601 Monday 2:00 – 3:55 Wednesday 8:00 – 11:55
*Note: Culinary classes are held Monday-Wednesday from 8-5 and Thursdays from 8-12. Students are expected to be in class during those times. The courses are progressive and build on one another. There may also be events that students are expected to participate outside of these times. Notice will be given at least two weeks prior to an event.
III. Program Outcomes 1. Graduates of this program will be able to produce a variety of food products that include savory foods according to American Culinary Federation Standards. 2. Graduates of this program will be able to produce a variety of baked goods and Pastry Items according to American Culinary Federation Standards. 3. Graduates can define professionalism and employ safety & sanitation rules and regulations set forth by the National Restaurant Association and American Culinary Federation. 4. Graduates can demonstrate quality in work for front of the house operations and service techniques to include various styles of service and U.S. Government regulation on the services of alcohol. 5. Graduates are able to utilize culinary math in daily operation. 6. Graduates are able to write and describe a menu item, full plate descriptions, and multi- course menus. 7. Graduates of this program will be able to plan, control, coordinate, organize, and manage the functions of a food and beverage operation
IV. Course Description & Introduction A study of the development of regional cuisine's in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize, and build a portfolio of recipe strategies and production systems. CHEF 1441 AMERICAN REGIONAL CUISINE Course Syllabus______
V. Learning Outcomes • Compare the unique similarities and differences in American cuisine. • Explain the importance of the immigration phenomena in the shaping of American cuisine. • Produce regional cuisine dishes, which employ standard principles, concepts, and quality factors.
VI. Assessment Methods & Grading Policy
Grading policy
Couse grading policy
40% Daily Participation Grade* 30% Assignments, Journals, Quizzes 30% Final/Practical
*Daily Participation Grade Breakdown 20% Following Instructions 20% Work Ethics 20% Team Work 20% Skills/Final Product 20% Sanitation
Written Final and Practical: Written Final will be a written test derived of questions from all material covered in class including lecture and notes provided by Chef Instructor as well as reports and presentations by students. Final Practical will be a hands-on skills and cooking exercise.
VII. Textbook/Reference Materials American Regional Cuisine, Michael F. Menes, The Art Institute
VIII. Additional Resources & Supplies In addition to the text, lecture notes, demonstrations, videos, handouts and labs will be used as learning material. Uniform is to be worn daily as outlined in Culinary Handbook, and must include knife kit for all lab classes.
CHEF 1441 AMERICAN REGIONAL CUISINE Course Syllabus______
IX. Class Participation Policy & Student Conduct Attendance Policy Students must adhere to all guidelines outlined in the TSTC Student Handbook as well as the Culinary Handbook.
Cheating or plagiarism of any kind will not be tolerated. A first offense will result in loss of credit for the assignment, and a second offense will result in loss of credit for the course.
Late work will not be accepted unless you have proof of a valid excuse such as a doctor’s note. Even with a valid excuse, you must contact your instructor prior to the due date to make arrangements if you feel you are unable to meet a deadline.
Daily Participation Grade Breakdown 20% Following Instructions 20% Work Ethics 20% Team Work 20% Skills/Final Product 20% Sanitation
X. Safety • Campus building occupants are required to evacuate buildings when a fire alarm activates. Alarm activation or announcement requires exiting and assembling outside.
• Familiarize yourself with all exit doors of each classroom and building you may occupy while receiving instructions. The nearest exit door may not be the door you used when entering the building.
• Students requiring evacuation assistance should inform the instructor during the first week of class.
• In the event of evacuation, follow the faculty’s or class instructor’s instructions.
• Do Not re-enter a building unless given instructions by the Fire Department, Campus/Local Police, or Fire Prevention Services.
XI. Special Needs
If you have a documented disability that will impact your work in this class, please contact the ADA Coordinator, so that appropriate arrangements for your accommodations can be made. The counselor on your campus can assist you in this process. In accordance with the federal law, a student requesting accommodations must provide CHEF 1441 AMERICAN REGIONAL CUISINE Course Syllabus______
documentation of his/her disability to the ADA Coordinator. For more information, call (325) 236-8292 or email [email protected].
XII. Course Schedule Unit 1. Boston, New England, Mid Atlantic, New York. Unit 2. Caribbean/ Cuban, Deep South, Louisiana Cajun. Unit 3. Central Plains, TexMex, Texas, Cowboy. Unit 4. Southwestern/ Rocky Mountain, California. Unit 5. Pacific Northwest/ Hawaiian.
XIII. Instructor CV: Chef Thomas Russell
Education Name of Institution Degree Earned Date Earned Le Cordon Bleu Associate Degree Culinary Arts June 2010
Certifications Date Expires Name of Certification Date Earned ServSafe Certification June 2021- June 2016
Industry, Teaching or Training, and Other ( Examples: publications and memberships) Experience Relevant To Course Date Ended Description of Experience Related To Course Date Began Culinary Instructor June 2016- TSTC Culinary Institute, Abilene, TX Current Line Chef November River Terrace Restaurant San Angelo, TX 2010- July Prep work and planning for restaurant dining. 2012
CHEF 1441 AMERICAN REGIONAL CUISINE Course Syllabus______
June 2011- Cook July 2012 Dickeys BBQ San Angelo, TX Prepping food. Line cook and Meat fabricator.
Cook June 2010- River Valley Café San Angelo, TX June 2011 Line cook. Sandwich chef. Kitchen Maintenance Manager. Plate Expeditor.
CHEF 1441 AMERICAN REGIONAL CUISINE Course Syllabus______
Student Acknowledgement:
This is to acknowledge that I have received a copy of the syllabus for the course CHEF 1441
American Regional Cuisine. I understand that it is my responsibility to read and understand the syllabus and to abide by the guidelines presented therein.
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Student Printed Name Signature/Date