Collegewide Course Outline of Record

COLLEGEWIDE COURSE OUTLINE OF RECORD

HOSP 106, PANTRY AND BREAKFAST

COURSE TITLE: Pantry and Breakfast COURSE NUMBER: HOSP 106 PREREQUISITES: HOSP 101, HOSP 102 PROGRAM: Hospitality Administration DIVISION: Health and Public Services CREDIT HOURS: 3 CONTACT HOURS: Lecture: 1 Lab: 4 DATE OF LAST REVISION: Fall, 2004 EFFECTIVE DATE OF THIS REVISION: Fall, 2005

CATALOG DESCRIPTION: This course covers the techniques and skills needed in breakfast cookery as well as insight into the pantry department. Various methods of preparation of eggs, pancakes, waffles and cereals will be discussed. Students will receive instruction in salad preparation, salad dressing, hot and cold sandwich preparation, garnishes and appetizers.

MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:

1. Prepare quick breads and muffins. 2. Prepare laminated doughs. 3. Prepare crepe and appropriate application. 4. Identify the preparation, presentation and service of a variety of beverages, including coffee and tea. 5. Identify and use herbs, spices, oils and vinegars. 6. Identify and prepare various salads, dressings (emulsions), and marinades. 7. Identify and prepare hot and cold sandwiches. 8. Identify and prepare canapés and hot and cold hor d’oeuvres. 9. Identify and prepare breakfast meats, eggs, cereals and batter products. 10. Demonstrate food presentation techniques. 11. Identify and prepare different fruits and vegetables. 12. Demonstrate skills illustrating short order cooking techniques. 13. Illustrate appropriate garnishing techniques. 14. Plan a la carte, cycle, ethnic, banquet and buffet menu. 15. Prepare a variety of basic hot soufflés. 16. Demonstrate knife skills, hand tools and equipment operation.

COURSE CONTENT: Topical areas of study include –

Breakfast cookery Short order cooking Garnishes Salads and cold plate preparations Sandwich preparation SUGGESTED TEXTS/CURRICULUM MATERIALS: (latest edition)

Gisslen, W. Professional Cooking (Including Student Manual). John Wiley and Sons, Inc. or Labenski, S. & Hause, A. On Cooking: A Textbook of Culinary Fundamentals. Prentice Hall.

MINIMUM FACULTY CREDENTIALS:

A qualified faculty member in Hospitality Administration is one who has an earned baccalaureate or higher degree, from a regionally accredited institution, with academic preparation and/or work experience appropriate to the course and/or specialty being taught, and who has professional certification in the field.

ACADEMIC HONESTY STATEMENT:

The College is committed to academic integrity in all its practices. The faculty value intellectual integrity and a high standard of academic conduct. Activities that violate academic integrity undermine the quality and diminish the value of educational achievement.

Cheating on papers, tests or other academic works is a violation of College rules. No student shall engage in behavior that, in the judgment of the instructor of the class, may be construed as cheating. This may include, but is not limited to, plagiarism or other forms of academic dishonesty such as the acquisition without permission of tests or other academic materials and/or distribution of these materials and other academic work. This includes students who aid and abet as well as those who attempt such behavior.

ADA STATEMENT:

Ivy Tech State College seeks to provide effective services and accommodations for qualified individuals with documented disabilities. If you need an accommodation because of a documented disability, you are required to register with Disability Support Services at the beginning of the semester. If you will require assistance during an emergency evacuation, notify your instructor immediately. Look for evacuation procedures posted in your classrooms.

SYLLABUS

The instructor will provide students with a course syllabus on the first scheduled class meeting. The syllabus should communicate clear and concise information to help the student understand the scope of the course and expectation for successful completion. METHOD OF DELIVERY: must be specified in syllabus given to students

MATERIALS AND SUPPLIES: Approved Student Chef Uniform Knife Kit, including Channel knife Zester, Measuring Cups and Spoons Thermometer

METHODS OF EVALUATION: Student will be evaluated on the following formula: Points earned / points possible = % Points are earned from the following:

Daily Grade 16 x 20 pts. 320 pts. Tests 3 x 25 pts. ea. 75 pts. Recipe Assign. 4 x 25 pts. 100 pts. Written Final 100 pts. Final Project 200 pts. Manager of the Day 100 pts.

Total Points 895 points

SCALE: 92%=A 84%=B 75%=C 72%=D

1. The final exam is the buffet. 2. Retake tests for low scores will not be given. 3. If a student fails to participate in the final project, they will be failed.

MAKE-UP POLICY:

Tests and Practical may not be made up. Students may take a test prior to the test date. Medical excuses should be reviewed with the instructor.

GRADING:

The quality of student performance or competency level, as determined by the instructor at the completion of a course, is indicated by a letter grade of A, B, C, D, or F. Ivy Tech does not use pluses and minuses as a part of its grading system.

ATTENDANCE POLICY:

Regular attendance is expected at scheduled class meetings or other activities assigned as part of a course of instruction. Instructors keep attendance records. When personal circumstances make it impossible to attend scheduled classes and activities, the college expects students to confer with instructors in advance. Work missed due to unexcused absence cannot be made up. Depending on the circumstances the instructor has the option of allowing students to make up the material missed.

Instructors in awarding grades and considering involuntary withdrawal will consider absences. Students are not excused from completion of the course work and should make arrangements with their instructors to complete all work.

For all classes: The student will be dressed and ready to begin class at the stated time. The student has a copy of the hospitality administration uniform policy and understands the said policy. The student understands that if they are not in complete uniform they will not be allowed to participate in the lab and will receive a failing grade for the day. The student also understands that it is the policy of the Hospitality Administration program that absences in excess of two (2) will result in a reduction

FORMAT FOR PAPERS, PROJECTS, OR OTHER ASSIGNMENTS:

The term paper must be a minimum of ___ number of typewritten pages (determined by the instructor), not including the cover page, bibliography or attachments. The papers will be double spaced with a one-inch margin on all four sides of the paper. The typeface will be 12 points using a standard typeface such as Times New Roman or Arial (no fancy fonts please).

You may use the Publication Manual of the American Psychological Association (APA), Modern Language Association's Guide for Writing Research Papers (MLA), or A Manual for Writers (Turabian) as a style guide. Whatever you decide to use, be consistent throughout the paper.

You should use a minimum of five references written within the last 5 years with at least two from the Internet. References should not include the textbook or your class notes.

When you submit your term paper, you should have a cover page, which states the title of your paper, the course number and name, the date, and your name.

LAST DAY TO WITHDRAW FROM CLASS: 11/18/05 INSTRUCTOR INFORMATION: Name: Ralph Comstock, CEC, AAC Phone: 317-225-3512 Email: [email protected]