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COLLEGEWIDE COURSE OUTLINE OF RECORD

HOSP 210, CLASSICAL CUISINES

COURSE TITLE: Classical Cuisines COURSE NUMBER: HOSP 210 PREREQUISITES: 30 hours of program studies DIVISION: Health and Public Services PROGRAM: Hospitality Administration CREDIT HOURS: 3 CONTACT HOURS: Lecture: 1 Lab: 4 DATE OF LAST REVISION: Spring 2006 EFFECTIVE DATE OF THIS REVISION: Spring 2006

CATALOG DESCRIPTION: This course will present advanced and sophisticated classical culinary methods following the principles and techniques of Escoffier. Students will advance cooking techniques, timing, and presentation and learn history and terms pertaining to classical foods and menus with emphasis on French cuisines.

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

1. Prepare French entrees. 2. Demonstrate coordination in the kitchen in preparing a meal. 3. Demonstrate working knowledge of French culinary terms. 4. Demonstrate food presentation techniques 5. Write standardized recipes. 6. Prepare written requisitions for production requirements. 7. Apply principles of nutrition to menu development.

COURSE CONTENT: Topical areas of study include -

Advanced cooking techniques French cuisine Basic food production Cooking techniques, timing, and presentation

REQUIRED TEXTS/CURRICULUM MATERIALS: (latest edition)

Gisslen, W. Advanced Professional Cooking. John Wiley & Sons, Inc.

ADDITIONAL SUGGESTED TEXT Escoffier, A; R.J. Kaufmann (translator). Escoffier: The Complete Guide to the Art of Modern Cookery. John Wiley & Sons.

Ivy Tech State College Page 1 of 6 HOS 210 Planning and Education 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(S) OF DELIVERY: must be specified in syllabus given to students

MATERIALS AND SUPPLIES: Approved Student Chef Uniforms Knife Kit Measuring Cups and Spoons Thermometer

Ivy Tech State College Page 2 of 6 HOS 210 Planning and Education METHOD 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. each 320 pts. Product Grade 12 x 10 pts. each 120 pts. Province Report 200 pts. Province Recipe 100 pts. Special Event April in Paris Prep Days 200 pts. Apriil in Paris* (April 23) 400 pts. French Term Quiz 100 pts. Quizzes 3 x 50 pts. each 150 pts. Final Exam 100 pts. TOTAL POINTS 1690 pts. *Mandatory Attendance to pass the class

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

1. The final exam and practical must be taken during the last class period unless the Instructor has approved special arrangements. 2. Retake tests and practical for low scores will not be given. 3. If a student fails to submit his or her project on its due date, they will be penalized one letter grade for each week it is overdue.

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.

Ivy Tech State College Page 3 of 6 HOS 210 Planning and Education 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.

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. It is the policy of the Hospitality Administration program that absences in excess of two (2) will result in a reduction of one (1) letter grade for each additional absence.

LAST DAY TO WITHDRAW FROM CLASS WITHOUT NEGATIVE IMPACT ON GPA: April 7, 2006

FORMAT FOR PAPERS, PROJECTS, OR OTHER ASSIGNMENTS:

The Province Report must be a minimum of 3 number of typewritten 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.

INSTRUCTOR INFORMATION: Name: Chef Allen Edwards E-mail: [email protected]

Ivy Tech State College Page 4 of 6 HOS 210 Planning and Education CLASSICAL CUISINES HOS 210 SIXTEEN WEEK SYLLABUS

WEEK #1 Introduction to class. Review of syllabus. Work on knife skills.

WEEK #2 The Modern Kitchen, Chapter 1 Province Report Champagne

WEEK #3 Province report of BURGANDY INTRODUCTION TO ADVANCED COOKING, CHAPTER 2

WEEK #4 Province report of ALSACE Sauces, Chapter 3

Test One

WEEK #5 Province report of BRITTANY CHAPTER 4 SOUPS

WEEK #6 Province report of DIJON Chapter 5, Salads, Pastas, and other 1st courses

WEEK #7 Province report of GASCONY Fall Dinner Prep

WEEK #8 Province report of LANGUEDOE Harvest Dinner

WEEK #9 Province report of LORIE

Ivy Tech State College Page 5 of 6 HOS 210 Planning and Education CHAPTER 6 FISH AND OTHER SEAFOOD

Test Two

WEEK #10 Province report of LYONNAIS POULTRY AND FEATHERED GAME, CHAPTER 7

WEEK #11

Province report of NORMANDY BEEF, LAMB, AND VEAL; CHAPTER 8 WEEK #12 Province report of PERIGORD MISCELLAMEOUS MEATS, CHAPTER 9 WEEK #13 Province report of PROVENCE VEGETABLES, CHAPTER 10

WEEK #14

Province report of Italy Chapter 11, Cold Foods

Test Three

WEEK #15 FIELD TRIP WEEK #16

Written Final Exam

Optional Province reports: Pyrenees (Basque) Germany Spain

Ivy Tech State College Page 6 of 6 HOS 210 Planning and Education