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CUL 101 Addendum CUL 101 Principle of Food Production 1 Pre-Req: ENG-032, MAT-032 and RDG-032 with a minimum grade of “C”. Class 1, Lab 6, Credit 3 | Semester Year This addendum is for reference only. Your instructor will provide a completed copy to include instructor information, drop date and course schedule dates. Instructor Information Name: … Phone: … Email: … Office: … Hours: … Course Description This is an introductory course in food preparation, including kitchen safety and sanitation. Emphasis is placed on the practical presentation of simple foods, terminology, and techniques of preparation of nutritious quality food. Course Outcomes 1. Maintain sanitation and food safety in a kitchen. 2. Define and integrate common vocabulary of cooking terms. 3. Identify a variety of fruits, vegetables, starches, legumes and grains. 4. Prepare and critique foods using different cooking methods Textbook(s): Labensky, Sarah R., Priscilla Martel, and Hause, Alan M. On Cooking, Update, Boston: Pearson, 2016. ISBN: 97801345855-8 Additional Materials Needed: All items can be purchased at the campus bookstore The Book Inn SCC Logo Chef Coat Black and White Check Chef Pants White Skull Cap Black non-skid shoes White or Black Plain T-Shirt SCC knife kit Digital Thermometer Three Ring Binder Calculator Sharpie and Pen NOTE: Students who do not adhere to the SCC Culinary Uniform Policy as stated in the Culinary Orientation Packet will NOT be permitted to class. A grade of ZERO will be entered in the grade book for the Day’s lab grade. Method of Instruction This course will consist of both lecture and lab hours. The amount will depend on the subject matter for that class. Class Communication Edmodo will be used for all class communication. Use the following code to login at https://www.edmodo.com/ Code: Quizzes and Tests There will be a quiz at the beginning of each class on the previous material. The lowest quiz grade will be dropped. Unit test will be administered on weeks 3, 5, 9 and 12. There will be a practical exam on week 8 and 13. No make-up days will be offered after the due date. If you need to take a test prior to the testing date, consult with your instructor first to schedule a proctored test in the Exams Testing Center located in the P Dan Hull Building Rm E3. Homework Assignments Homework assignments, Test Your Knowledge Packets, will be assigned with each chapter. No assignments will be accepted after the due date. All work can be turned in through Edmodo or placed under instructor’s office door on or before due date Lab For Lab weeks, students will be expected to prepare, prior to class, a mise en place sheet for the lab assignment. Sanitation duties will be assigned to students to be completed for each lab. There will be an opening and a closing assignment. Students will be expected to follow all kitchen sanitation, safety rules and regulations as outlined in the Culinary Orientation Packet. Tutoring Tutoring Lab is open to all SCC students. It is located in the P Dan Hull Building Rm 02 Attendance and Participation: Absences from class cannot be made up. This is extremely important for LAB classes. Students are encouraged to maintain 100% attendance. If you must be absent from class, it is your responsibility to inform your instructor PRIOR to being absent. In the event of same-day illness or other emergency, please notify your instructor as soon as possible. For more information on attendance and participation, visit the Standard SCC Course Policies at http://www.sccsc.edu/SyllabiPolicies. Drop/Withdrawal: Students have until ____________ to drop the course. If you withdraw from a course before or on the Withdrawal Deadline or Drop Date, you will receive a “W.” It is the student’s responsibility to withdraw from the course. A student who stops attending class and fails to initiate a withdrawal will remain on the class roster. A student who does not complete an assignment, test, or final exam in the course will receive a zero for each missing grade and the final course grade will be calculated accordingly. For more information on adding or dropping a course, visit the Standard SCC Course Policies at http://www.sccsc.edu/SyllabiPolicies. Grading System: A 90 - 100 B 80 - 89 C 70 - 79 D 60 - 69 F 00 - 59 Grade Calculation Method: Quiz 20% (Failure to take Quiz on/or before assigned date will result in a 0) Unit Test 20% (Failure to take a Unit Test on/or before assigned date will result in a 0) Lab/Assignments 20% (No Labs Will Be Allowed to Be Made Up/or late assignments accepted) Practical Exams 20% (Failure to complete this practical on assigned date will result in a 0) (2) Final Exam 20% (Failure to take this test on/or before assigned date will result in a 0) TOTAL: 100% Standard SCC Course Policies: Please review the Standard SCC Course Polices on the following topics: Academic Integrity Academic Misconduct Add/Drop period Appeals Process Class Attendance Classroom Behavior (traditional and online) Classroom Conduct/Expectations Lab Procedures (general SCC policy regarding this) Services For Students with Disabilities Online Confidentiality Withdrawal Policy Course Schedule See the following pages for a detailed list of what outcomes, topics, assignments, lab activities and recipes will be covered for each week. Please pay attention to any given dates. There will be a practical exam on week 14. It will count as a Unit test. As a reminder, no make-up homework, quizzes/tests, or labs will be allowed. The course schedule is tentative and is subject to change. When and if changes are made, you will be notified. Week One: ORIENTATION, PROFESSIONALISM, FOOD SAFETY AND SANITATION, TOOLS AND EQUIPMENT Classroom Lecture/Activities Orientation Syllabus and Addendum Student Learning Objectives: Professionalism Discuss the development of the modern food service industry Name key historical figures responsible for developing food service professionalism Explain the organization of classic and modern kitchen brigades Appreciate the role of the professional chef in modern food service operations Understand the attributes a student chef needs to become a professional chef Food Safety and Sanitation Identify the causes of food-borne illnesses Handle foods in a safe manner Explain and follow a HACCP system Take appropriate actions to create and maintain a safe and sanitary working environment Tools and Equipment Recognize a variety of professional kitchen tools and equipment Select and care for knives Understand how a professional kitchen is organized ACF Required Knowledge and Skills Competencies Identify and use utensils, pots and pans and demonstrate safe practices using stoves, mixers, ovens, etc. Classroom Lecture/Activities Orientation Syllabus/Addendum PowerPoint: Professionalism PowerPoint: Food Safety and Sanitation PowerPoint: Tools and Equipment Lab Assignments: 1. Each student will observe operation of dish machine with instructor 2. Each student will observe set up and break down of three compartment sink with instructor 3. Each student will tour the waste and recycling area with custodial manager 4. Each student will complete the EQUIPMENT SAFETY USE AND CLEANING CHECK LIST with the Instructor 5. Students will review MSDS use and availability 6. Each student will set up an assigned station in the kitchen using sanitation rules and regulations. 7. Instructor will review the uniform policy including the history and importance of each item. 8. Instructor will review the opening and closing procedures HOMEWORK: Becoming a Chef In class, discuss the variety of food-service careers and opportunities for professional training and development. Assign students to research the education and training of a major chef or culinary professional of their choice. Each student will create a one-page professional resumé of his or her chosen food professional’s education, training and other credentials to post in the classroom (www.starchefs.com profiles some of the nation’s leading culinary figures). Professional Development Plan In class, share with students some of the organizations and associations that offer support, training and scholarships to culinary professionals. Ask students to identify their personal career goals and write a one-page professional development plan for attaining them. As an additional out of class activity, have students interview chefs in their area on which professional culinary organizations they belong to and why. Handouts/Forms Equipment Safety Use and Cleaning Checklist CUL 101 Uniform Policy Opening Procedures Closing Procedures Week Two: MENUS AND RECIPES, KNIFE SKILLS QUIZ: Professionalism, Food Safety and Sanitation, Tools and Equipment Lesson 1: Menus and Recipes Student Learning Objectives: Appreciate the different types and styles of menus Understand the purpose of standardized recipes Convert recipe yield amounts Appreciate the need for cost controls in any food service operation Calculate food costs and percentages to determine selling prices Perform recipe conversions Perform the process of recipe costing Identify the parts/components of a recipe Describe and use a standardized recipe ACF Required Knowledge and Skills Competencies Perform basic math functions Classroom Lecture/Activities PowerPoint: Menus and Recipes Recipe Conversion Assign groups of three students to design a menu for a three-course wedding supper for 500 people. After selecting appropriate recipes from On Cooking, each student will convert one of the recipes and compile them into a group report that will also include other factors that will need to be considered, including equipment, evaporation, possible recipe errors and each group will share the experience of recipe conversion and its challenges in a whole class discussion. Purchasing Specification Exercise Using the recipes from the exercise above, assign the same groups of students to develop purchase specifications for three of the major ingredients required. Each student will prepare one specification sheet listing the product, menu item, desired brand or grade, product size, count, packaging requirements and any other product characteristics called for by the recipe.
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