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Metropolitan Community College

Class Syllabus – 2009-10 Winter

CLASS IDENTIFICATION

TITLE: Soup & Sauce Basics PREFIX/SECTION: CHRM 1120 5A CREDIT HOURS: 4.0 CLASS BEGINS/ENDS: 12/03/09 thru 02/23/10 MEETING DAY(S)/TIMES: Wednesday Lecture: 4:00-5:40 Lab: 6:00-11:00 NO CLASS DAYS: 12/22- 1/1/2010 WITHDRAWAL DATE: 02/08/10 CLASS LOCATION: Lecture ICA 210 LAB LOCATION: Lab 153

CONTACT INFORMATION

INSTRUCTOR NAME: Chef Jo Anne Garvey OFFICE LOCATION: FOC 10 Room 224F OFFICE TELEPHONE: 402-457-2547 FACSIMILE: 402-457-2799 OFFICE HOURS: Posted outside of office EMAIL ADDRESS: [email protected] FACULTY WEB SITE: http://faculty.mccneb.edu/jgarvey4 RESOURCE SITE: http://resource.mccneb.edu/ICA/default.shtm ACADEMIC AREA: Culinary Arts DEAN’S TELEPHONE: 402-457-2527 COURSE INFORMATION

COURSE DESCRIPTION: Students study and apply cooking methods of scratch cookery through small batch assignments. Areas of study include stocks, thickeners; roux based sauces to include the four mother sauces, hot and cold sauces, hot and cold butter sauces emulsion sauces, salsa, sambas, vinaigrettes, and reductions as well as soup to include cream clear and potage.

COURSE PREREQUISITES: CHRM1030

COURSE OBJECTIVES: 1. To apply basic culinary principles to small batch food preparation. 2. To be able to recognize basic food qualities and standards. 3. Prepare stocks, soups and sauces as well as other foods according to industry standards

1 and specifications. 4. Develop skills necessary to meet industry standards of time and motion in the kitchen (i.e.: knife skills, measurements, utilization of kitchen tools and equipment, utilization of materials, etc.) 5. To develop and reinforce basic organizational skills and procedures. 6. Develop workplace skills to include, following directions, teamwork, problem solving, perseverance, self-direction, reliability, professional appearance, etc. 7. To accumulate knowledge and technical skills necessary to handle and prepare to standard all of the classes of foods addressed in this course.

REQUIRED & SUPPLEMENTAL MATERIALS: TEXT: On Cooking book and workbook by Labensky and Hause. Supplemental: Le Répertoire de Cuisine by Louis Saulnier. Sauces Classical and Contemporary Sauce Making, by James Peterson

SUPPLIES: Your Laboratory Workbook, pen or pencil, and high lighter, pocket calculator. PERSONAL UNIFORMS AND TOOLS ARE REQUIRED FOR THIS COURSE. Always have a thermometer, sharpie, and pen

UNIFORM: Chef Coat, check pants, black shoes, white chef hat, white apron, proper foundation garments, appropriate and subtle make-up and jewelry (wedding ring and 1 stud earring per earlobe). No ball-caps, non-uniform chef clothes, facial studs or piercings, tongue piercings while on line or in view of public, no dangling earrings, polished nails or acrylic nails. These are safety and sanitation issues.

TOOLS: 10” Chefs Knife – Serrated Edge Utility Knife - 6” Boning Knife – 3” Paring Knife – 12” Sharpening Steel – Swivel Peeler – Nesting Measuring Spoons – Nesting Measuring Cups – Digital Cook’s Thermometer

CLASS STRUCTURE: Lectures, demonstration, hands-on cookery, and project completion are the major forms of lesson plan for this course.

ASSESSMENT OF STUDENT WORK

TYPES OF ASSESSMENTS/ASSIGNMENTS: a. Students will be assigned reading, out of class projects, and quizzes to assess their learning in this course. b. Participation in class discussions and small group projects will also be expected. c. Include how assessments are measured, how students will receive assignments, and how assignments will be submitted. d. Make-up and late assignments are not acceptable. e. Feedback on performance will be given immediately following the submission of any assignment. f. Any work that needs to be returned will be available for students to retrieve from the instructor’s office as arranged.

2 GRADING POLICY: Do more than what is asked of you, beyond the level expected = A |>180 points Do everything asked of you, beyond the level expected = B |>160 points Do everything that is asked of you, at the level expected = C |>140 points Do everything that is asked of you, under the level expected = D |>120 points Do less than what is asked of you = F |<120 points MAKE-UP TEST PROCEDURES: Students are responsible for materials covered in their absence. The knife skills exam, practical’s, or any written exam may not be made up, and a failing grade of (F) will be assigned, unless arrangements are made in advance.

LATE ASSIGNMENTS: Missing deadlines impacts professionalism points assigned by the Instructor in addition to the points lost from not submitting the materials. To receive credit for assignments they must be submitted no later than one week late. Any assignment submitted late will receive only 50% of earned points.

ASSESSMENT OF STUDENT LEARNING PROGRAM: Metropolitan Community College is committed to continuous improvement of teaching and learning. You may be asked to help us to accomplish this objective. For example, you may be asked to respond to surveys or questionnaires. In other cases, tests or assignments you are required to do for this course may be shared with faculty and used for assessment purposes.

USE OF STUDENT WORK: By enrolling in classes offered by Metropolitan Community College, the student gives the College license to mark on, modify, and retain the work as may be required by the process of instruction, as described in the course syllabus. The institution shall not have the right to use the work in any other manner without the written consent of the student(s).

INSTRUCTOR’S EXPECTATIONS OF STUDENTS

ATTENDANCE/PARTICIPATION POLICY: All students are expected to attend each class session, arrive on time and in uniform. Failure to do so may result in dismissal from class. Participation is required when not doing so will affect the ability of other students to learn. If you miss a lecture class you will not receive credit for that lecture, and will be required to make up that lecture with arrangements from the instructor.

Students who attend no class meetings up to and including the Section Census Date published in the Class Schedule at www.mccneb.edu/schedule/ may be disenrolled from the class. There is no appeal for this disenrollment. A student who fails to meet class attendance expectations may receive a final grade mark of FX, indicating an absence-related failure, or a failing (F) grade.

3 ATTENDANCE/PARTICIPATION POLICY: . Attend every class and lab session. Rule #2 On Time. . Attend every class lecture and lab in uniform. . If you are a full participant in this class, you will be able to practice and improve the communication skills necessary to be successful in this course. Being a full participant means coming to class prepared and punctual, actively participating in lecture and lab. . Cell phones should be turned to silent/vibrate, and not answered during class, unless the student has informed the instructor that he/she must answer, due to a possible emergency. Text messaging and surfing the internet on your laptop will be equally discouraged. . Disruptive behavior in class will be dealt with in this order: private discussion between student and instructor, and if this is unsatisfactory, or if the need arises, Public Safety will be called. If a problem arises during the quarter, the instructor and the student will work it out through face-to-face communication. . If you miss a lecture class you will not receive credit for that lecture, and will be required to make up that lecture with arrangements from the instructor. For each tardy you will have a deduction of 3 pts.

. Any student who misses a class has assumed the responsibility to gather the information covered in class and the assignment for the following class. Find two people in the class that you can phone or e-mail for this information: Classmate ______

Phone ______

E-mail ____

COMMUNICATION EXPECTATIONS: When you communicate with others in this course, you must follow the Student Code of Conduct (http://www.mccneb.edu/catalog/studentinformation.asp), which calls for responsible and cooperative behavior. Please think critically, ask questions, and challenge ideas, but also show respect for the opinions of others, respond to them politely, and maintain the confidentiality of thoughts expressed in the class. You may also wish to review information at http://www.albion.com/netiquette/.html.

ACADEMIC HONESTY STATEMENT: Students are reminded that materials they use as sources for class work may be subject to copyright protection. Additional information about copyright is provided on the library website at http://www.mccneb.edu/library or by your instructor. In response to incidents of student dishonesty (cheating, plagiarism, etc.), the College imposes specific actions that may include receiving a failing grade on a test, failure in the course, suspension from the College, or dismissal from the College. Disciplinary procedures are available in the Advising/Counseling Centers or at http://www.mccneb.edu/procedures/V- 4_Student_Conduct_and_Discipline.pdf.

4 STUDENT WITHDRAWAL: If you cannot participate in and complete this course, you should officially withdraw by calling Central Registration at 402-457-5231 or 1-800-228-9553. Failure to officially withdraw will result in either an instructor withdrawal (IW) or failing (F) grade. The last date to withdraw is noted in the CLASS IDENTIFICATION section of this syllabus.

LEARNING SUPPORT

MCC's Academic Resource Centers, Math Centers, and Writing Centers offer friendly, supportive learning environments that can help students achieve educational success. Staff members in these centers provide free drop-in assistance with basic computing, reading, math, and writing skills. Self-paced, computer-assisted instructional support in reading, vocabulary, typing, English as a Second Language, and online course orientation is also available.

Detailed information about the Academic Resource, Math, and Writing Centers is in the Student Handbook, College Catalog, and online at http://www.mccneb.edu/arc/.

ACCOMMODATIONS FOR STUDENTS WITH DISABILITIES: If you have a disability that may substantially limit your ability to participate in this class, please contact a Disability Support Services Counselor located in the Student Services Office on each campus. Metropolitan Community College will provide reasonable accommodations for persons with documented qualifying disabilities. However, it is the student’s responsibility to request accommodations. For further information, please visit http://www.mccneb.edu/dss/ and/or contact Student Services.

TECHNOLOGY SUPPORT For assistance with student email, passwords, and most other MCC technology, contact the Help Desk at 457-2900 or [email protected]. TECHNOLOGY RESOURCES: By using the information technology systems at MCC (including the computer systems and phones), you acknowledge and consent to the conditions of use as set forth in the Metropolitan Community College Procedures Memorandum on Acceptable Use of Information Technology and Resources. It is your responsibility as a student to be familiar with these procedures. The full text of the Procedures Memorandum may be found at the following website: http://www.mccneb.edu/procedures/X-15_Technology_Resources_Use.pdf.

SOFTWARE/FILE SUBMISSION REQUIREMENTS: Metropolitan Community College uses Microsoft products as part of its standard software and encourages students to do the same. You may save word-processed documents for file attachments in Microsoft Word .doc or .docx format. If your software does not allow either of these, then save files in Rich Text Format (.rtf).

5 ASSESSMENT OF STUDENT LEARNING PROGRAM: Metropolitan Community College is committed to continuous improvement of teaching and learning. You may be asked to help us to accomplish this objective. For example, you may be asked to respond to surveys or questionnaires. In other cases, tests or assignments you are required to do for this course may be shared with faculty and used for assessment purposes.

USE OF STUDENT WORK: By enrolling in classes offered by Metropolitan Community College, the student gives the College license to mark on, modify, and retain the work as may be required by the process of instruction, as described in the course syllabus. The institution shall not have the right to use the work in any other manner without the written consent of the student(s).

STUDENT WITHDRAWAL: If you cannot participate in and complete this course, you should officially withdraw by calling Central Registration at 402-457-5231 or 1-800-228-9553. Failure to officially withdraw will result in either an instructor withdrawal (IW) or failing (F) grade. The last date to withdraw is noted in the CLASS IDENTIFICATION section of this syllabus.

GRADING POLICY:

Assignments and Final Course Grade* Lab attendance, participation, and professionalism 10 ea x 10 points 100 points Quizzes 8 ea x 10 points 80 points Weekly homework assignments 5 ea x 10 points 50 points Consommé Practical* 100 points Hollandaise Practical * 100 points Practical Final Exam* 300 points Written Exam* 100 points Extra Credit ?? Total Points Possible 830 points A > 90% B = 89.9% - 80% C = 79.9% - 70% D = 69.9% - 65% F < 65%

*Overall letter grade for the course will not exceed the letter grade averaged on the three practical assessment tools. For example, if you earn 92%, 83%, 92%, on practical exams for an average of 89%, you will receive a grade no higher than “B” for the course.

*In addition you must pass all practical evaluations/exams with a “C” or better, in order to PASS the course!! * ALL assignments must be completed in order to receive a passing grade for the class.

NOTICE: I will not collect all assignments each week. You are still responsible to do all the weekly work, and will not know which five assignments I will be collecting.

6 This syllabus sets forth a tentative schedule of class topics, learning activities, and expected learning outcomes. However, the instructor reserves the right to modify this schedule to enhance learning for students. Any modifications will not substantially change the intent or objectives of this course and will conform to the policies and guidelines of Metropolitan Community College.

IMPORTANT DATES www.mccneb.edu/sos/enrollman.asp.

Student Services Important Dates 2009 – 2010 WINTER November 30, 2009 – February 26, 2010

Winter Tuition Payment Due Date November 2, 2009 (M) Winter Quarter Begins November 30, 2009(M) Last class before Holiday Recess December 21, 2009(M) Holiday Recess (College Closed) December 25, 2009 – January 1, 2010 Spring/Summer Priority Registration begins January 6, 2010(W) Martin Luther King Recess/College closed January 18, 2010 (M) Spring/Summer General Registration begins January 20, 2010(W) Graduation Application Deadline Winter Quarter February 1, 2010(M) Fall Term “I” Grades Due February 18, 2010(Th) Last Day of Winter Classes February 26, 2010(F) Grades Due and Posted to WebAdvisor by 5 p.m. March 2, 2010(T)

The Last Day to Drop for a “W” grade is also the last day for students to change from Credit to Audit or Audit to Credit with instructor approval. Students must drop by this date to avoid being assigned a grade of “F”. NOTE: “Last day to drop” refers to grades only.

To view the Last Day to Drop specific to your course section, go to the online class schedule at http://www.mccneb.edu/schedule/classschedule.asp and click on the Important Dates next to the course.

The Refund drop dates for each course section are automatically calculated based on the start and end dates and the number of sessions for the course. NOTE: Refer to refund policy below to determine the last day to receive a refund for your course.

REFUND POLICY

Eligibility for a refund is automatically calculated by the date of the withdrawal. The amount of refund is based on the number of class meetings held prior to the withdrawal compared to the total number of scheduled sessions for the course. Students can access

7 the tuition refund calculator through Web Advisor to see what refund percentage they would receive through midnight of the current day.

For refund or account questions call: (402) 457-2405 or 1-800-228-9553, extension 2405.

ACADEMIC CALENDAR: http://www.mccneb.edu/academics/calendar.asp

SCHEDULE OF ASSIGNMENTS:

Course Schedule Session & Date Read/Watch Homework due Lecture Lab for class Sessio 12/01/0 Chapter 11 Send your instructor a voice mail and Stocks Stocks n 1 9 Pgs. 218- email, in the subject line write 11205a. 235, Log into quia 255-56 http://www.quia.com/quiz/2052538.htm l Wkbk chpt 11 Answer questions; 11b, 11e question 1. 11H question # 2 Sessio 12/08/0 Chapter 12 Wk bk chpt 12 Soups Broth Soups n 2 9 Pgs 278-285, Question 12a,b 295-317 http://www.quia.com/quiz/2052525.html http://www.quia.com/quiz/2052528.html

Sessio 12/15/0 Chapter 12 http://www.quia.com/quiz/2052529.html Thicking Thick Soups n 3 9 Pgs 285-317 Work book chpt 11 E question #4 Agents Consommé Practical Sessio 01/05/1 Chapter 11 Work book chpt 11 question 11d Mother Bechamel & n 4 0 Pgs 236-240, http://www.quia.com/quiz/2052530.html Sauces & Velouté 258-275 Derivatives I Sessio 01/12/1 Chapter 11 http://www.quia.com/quiz/2052531.html Mother Espagnole n 5 0 Pgs 240-244, Work book chpt 11 question 11d Sauces & & Tomato 258-275 Derivatives II Sessio 01/21/1 Chapter 11 http://www.quia.com/quiz/2052552.html Emulsions Mayonnaise n 6 0 Pgs 244-249, Work book Chpt 11E question #2,3 and 258-275 Hollandaise Hollandaise Practical Sessio 01/28/1 Ch 11 & 25 http://www.quia.com/quiz/2052526.html Marinades, Marinades, n 7 0 Pgs 258-75, Work book Chpt 25 C question #3,4 Dressings, Dressings, 877-882, Etc. Etc. 889-909 Sessio 02/04/1 Chapter 11 http://www.quia.com/quiz/2052553.html Oils, Oils, n 8 0 Pgs 250-254, Reduction Reduction 258-275 Coulis, Coulis, Essence Essence

8 Sessio 02/11/1 Chapter 11 http://www.quia.com/quiz/2052524.html Dessert Dessert n 9 0 & 35 Work book Chpt 11 question 11F Sauces Sauces Pgs 235, Integral Integral 249-250, Sauces Sauces 1257-1263, 1275-1277 Sessio 02/18/1 Written n 10 0 Study and Final prepare for Exam Final Exams

Sessio Final Final Exam Practical Practical Exams n 11 Exam Integral Sauce Dessert Sauce Thickened Sauce Alternative Sauce

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