Oklahoma State University-Okmulgee s5

1. Oklahoma State University Institute of Technology Fall 2017

CUA 2473 American Cuisine Introduces regional recipes, local history, and culture with distinct regional ingredients. Each week the class explores recipes and historical and cultural information, as well as a guide to ingredients specific to that region.

Course Purpose: The purpose of this course is to equip students with a sense of regional flavor profiles and the chefs who are defining modern American cuisine while reinforcing quality standards in relation to basic cooking methods.

Type of Course: Lab Credit Hours: 3; Total clock hours of theory per semester: 15; Total clock hours of lab per semester: 60; Total clock hours of clinical per semester: N/A. Class Length: 1st half semester Class Days and Times: Monday-Friday 1:30 p.m – 4:25 p.m Prerequisites: CUA 1294, CUA 1375, CUA 2315, CUA 2415

Instructor Name: Brenda Nimmo Instructor Phone: (918) 293-5141 Office: Bldg. 300 Room # 157; Classroom: # 172 Instructor Email: [email protected]

Contact: My preferred method of contact is email. Please allow 24-48 hours to return your correspondence during the normal work week.

Instructor's Office Hours: Monday – Thursday 8:30-9:00 a.m. & 1:00 p.m. to 1:30 p.m. Friday 10:00 a.m. – 12:00 p.m. or by appointment.

School Name: Culinary Arts School Main Phone: 918-293-5030

REQUIRED TEXT, REFERENCES, AND MATERIALS Texts: American Regional Cuisine 3rd Edition, Michael F. Nenes Art Institutes, Wiley, ISBN: 9781118523964 References: N/A Materials: A three ring notebook, paper, writing instrument, sharpie permanent marker, masking tape, stick lighter, calculator Uniform: University approved – chef jackets with student’s name, chef pants, aprons, toque, and sturdy non-slip black shoes. Tools: Knife Kit, Instant Read Thermometer, Measuring Cups and Measuring Spoons Please see the campus book store to purchase full uniform and knife kit. Estimated Cost for Materials: $ 100.00/Text and Supplies Estimated Cost for Uniform/Tools: $ 250.00 Optional Resources: Students will have access to a variety of appropriate cookbooks in the classroom and the OSUIT Learning Resource Center to encourage research of emerging trends in American Cuisine.

Link to OSUIT Culinary Handbook for more information on uniforms and supplies.

Updated: August 2017 Face-to-Face Page 1 of 5 http://go.osuit.edu/academics/culinary_arts/sites/go.osuit.edu.academics.culinary_arts/files/media/Student%20Handbook.pdf Upon completion of the course, students should: Course Objectives Assessment of Objectives

Professionalism: Display culinary professionalism in communications,  Lab Worksheet appearance and conduct.  Exhibit professional appearance in accordance with uniform policy.  Demonstrate industry standards for safe practices when operating equipment.

Culinary Fundamentals: Produce stocks, soups and sauces using traditional  Lab Worksheet and modern techniques according to industry standards.  Demonstrate appropriate procedures to produce sauces.  Evaluate a variety of stocks, soups and sauces based on color, appearance, texture, flavor and seasoning. Culinary Fundamentals: Demonstrate proficiency in knife skills.  Lab Worksheet  Evaluate knife cuts in food preparation based on consistent size and shape.

Vegetable Cookery: Recognize and demonstrate an understanding of vegetable  Lab Worksheet cookery.  Demonstrate appropriate procedures for vegetable cookery.  Evaluate vegetables based on color, appearance, texture, flavor and seasoning. Artful Presentation: Design and arrange thoughtfully composed dishes to maximize visual appeal.  Present food utilizing modern plating techniques. Regional Cooking: Create dishes from a variety of American culinary regions, ethnic and world cuisines.  Identify flavor profiles, indigenous ingredients, and cooking techniques from American culinary regions and global cuisine.  Demonstrate the ability to cook using flavor profiles, indigenous ingredients, and cooking techniques from American culinary regions and global cuisines.  Evaluate finished regional dishes based on color, appearance, texture, flavor and seasoning. Starch Cookery: Recognize and demonstrate an understanding of proper cooking methods for a variety of starches.  *Demonstrate proper procedure for handmade pasta.  *Week 6 Quick  Demonstrate proper procedures for grain cookery. Fire Challenge  Evaluate starches based on color, appearance, texture, flavor and seasoning. Protein Cookery: Recognize and demonstrate an understanding of the effect of heat on various proteins.  *Final Lab  *Demonstrate proper procedures for a variety of moist and dry heat cooking Exam methods for protein cookery.  Evaluate finished protein based on color, appearance, texture, flavor and seasoning. Aspects of the course objective assessments may be used in the university’s assessment of student learning. If applicable, an asterisk (*) above indicates this assignment is used in the university assessment program.

2 COURSE ACTIVITIES In this course students will: (Please list the specific activities in the course)

 Participate in class discussions and activities.  View videos that depict the various concepts.  Contribute to a course Service Learning project - Cowboy Chef’s Table.  Participate in group and individual presentations.  Compile a portfolio of work produced.  Take examinations.  Complete reading assignments.  May be required to do quizzes.  Write procedures and convert recipes for the lab.  Clean and sanitize all equipment in lab, keep all areas organized and sweep/mop floors.  Utilize the LMS Brightspace to accomplish and submit designated course activities.

EVALUATION - GRADES WILL BE BASED ON THE QUALITY AND COMPLETION OF THESE TAS KS:

*Weekly Lab Assessments..600 Weekly Presentations… …50 Quizzes…… ……………..50 Final Theory Exam ………100 Final Regional Project……100 *Final Practical Exam….…100 Total …………………..1000

*The student’s grade for this assignment will be used in the university’s assessment of student learning. A 70% competency or higher receives a Pass rating. This Pass/Fail rating is independent of the student’s course grade.

Daily and/or weekly quizzes, small weekly assignments and similar type projects: Normal return time to student by next class meeting or no later than one (1) week.

Extensive assignments, large lab projects, extensive quizzes, exams and similar type projects: Normal return time to students in one (1) to two (2) weeks.

RECOMMENDED STUDENT COMPETENCIES/SKILLS 75% or higher on the ACCUPLACER Reading Test Manage time effectively Basic computer literacy Utilize Office products effectively, such as Word, Power Point Effectively navigate the online classroom, Brightspace.

AUTHORIZED TOOLS Students may use any/all course materials, including books and notes, while participating in classroom activities. All quizzes and written assignments are to be completed independently; no collaboration with classmates is permitted and any instance of such will be considered academic dishonesty. In the culinary lab, students will use their assigned written converted or typed recipes, no textbooks or phones/computers with photos of recipes allowed.

Updated: August 2017 Face-to-Face Page 3 of 5 LATE WORK Late assignments will not be accepted without prior approval from your Instructor.

TESTING No collaboration with classmates is permitted and any instance of such will be considered academic dishonesty and result in zero points for test. In addition, weekly evaluations include student’s abilities in equipment usage, following directions for recipes, organization, mise en place, safety and hygiene, professionalism, quality of product and lab cleanup.

OTHER LAB AND CLASSROOM POLICIES Please see Lab Expectations and General Kitchen Policies for my specific course guidelines posted in the “Start Here” module in the online classroom, Brightspace.

SYLLABUS ATTACHMENT View the Syllabus Attachment, which contains other important information, by visiting http://osuit.edu/center/student_syllabus_information

Course Schedule Course Outline Topic Assignment Due Date Schedule Week 1 Syllabus, Intro Course Collaborate to create & implement a regional menu Northeastern Region based on weekly topic. Week 2 Southeastern Region Collaborate to create & 14 Sep implement a regional menu based on weekly topic. Week 3 Gulf Coast Region Collaborate to create & 21 Sep implement a regional menu based on weekly topic. Week 4 Mountain/Southwestern Collaborate to create & 28 Sep Region/Texas implement a regional menu based on weekly topic.

Week 5 California/ Hawaii Collaborate to create & 5 Oct implement a regional menu based on weekly topic.

Week 6 Pacific Northwest/ Alaska Collaborate to create & 12 Oct implement a regional menu based on weekly topic.

Week 7 American Regional Final Theory Exam Oct 16-19 Final Presentation Kitchen Deep Clean

4 Final Lab Exam

Schedule is subject to change at instructor discretion.

Updated: August 2017 Face-to-Face Page 5 of 5