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HMGT 4968 COURSE TITLE: the Art of Vegetarian Cuisine NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4968 COURSE TITLE: The Art of Vegetarian Cuisine CLASS HOURS: 1 LAB HOURS: 4 CREDITS: 3 COURSE DESCRIPTION Vegetarian cuisine focusing on culinary and dessert preparations utilizing grains, beans, plant proteins, vegetables, and dairy. Through classical and contemporary cooking techniques and styles, meal preparations will concentrate on balanced menus using plant-based ingredients that fit into three classifications: vegan, lacto and lacto-ovo vegetarian diets. COURSE OBJECTIVES Upon completion of HMGT 4968, the student will be able to a. Classify the various rationales for vegetarianism b. Prepare vegetarian entrees and desserts using suitable cooking methods c. Recognize ingredients for a well-balanced vegetarian menu d. Design a well-balanced vegetarian menu e. Distinguish cost effectiveness and feasibility STUDENT LEARNING OUTCOMES and ASSESSMENT Student Learning Outcomes Method of Assessment a. Assess rationales for vegetarianisms (HMGT: Weekly menu design, restaurant dining review, HW Knowledge; Gen Ed: Knowledge) b. Distinguish vegetarian ingredients and Glossary of vegetarian ingredients, weekly menu suitable cooking methods (HMGT: Knowledge, design, daily performance, menu preparedness Skill; Gen Ed: Integration) c. Identify ingredients and cooking methods for Menu design, practical dinner menu, restaurant dining well-balanced menus (HMGT: Knowledge; Gen review Ed: Integration) d. Prepare and assess a well-balanced vegetarian Classroom participation, weekly menu preparedness, menu (HMGT: Skill; Gen Ed: Knowledge) practical dinner menu project, menu design, sanitation, organization, tools, weekly menu design e. Evaluate cost and profit margin (HMGT: Practical dinner menu project, homework, team costing Skill; Gen Ed: Skill) and sales report, classroom participation LH updated 5/30/2018 PREREQUISITES: HMGT 2303, 2304 REQUIRED TEXT: Culinary Institute of America. 4th edition (2013). Techniques of healthy cooking. Hoboken, NJ: John Wiley and Sons. Dr. Richard a. Oppenlander. (2012). Comfortably unaware. New York, NY: Beaufort Books https://youtu.be/_irghaBmwX0 Youtube 12 mins.Comfortably Unaware SUGGESTED TEXTS: Hever, J. (2014). The Vegiterranean Diet. Boston, MA: DaCapo Press Jack. A., and Kato, S. (2017). The One Peaceful World Cookbook.Dallas, TX: BenBella Books. Karlsen, M.C. (2016). A Plant Based Life. New York, NY: Amacom Books Long, L. (2008). Great chefs cook vegan. Layton, UT: Gibbs Smith Press. Moskowitz, I. and Romero, T. Hope. (2007).Veganomicon. Cambridge, MA: Da Capo Press. Nixon, L. (2011). The happy herbivore. Dallas, TX: BenBella Books. Norris, J. and Messina, V. (2011). Vegan for life. Cambridge, MA: Da Capo Press. Patrick-Goodreau, C. (2007). The joy of vegan baking. Beverly, MA: Fair Winds Press. Pierson, J., Pineda, J., Ramos, A. (2011).Candle 79 cookbook. New York, NY: Ten Speed Press. Pierson, J., Potenza, B. (2003). The candle cafe cookbook. New York, NY: Clarkson Potter. Polenz, Katherine/Culinary Institute of America. (2012) Vegetarian cooking. Hoboken, NJ: John Wiley and Sons. Shafia, Louisa. (2009) Lucid Food: cooking for an eco-conscious life. New York, NY: Ten Speed Press. Tucker, E. (2003). The artful vegan. Berkeley, CA: Ten Speed Press. Yotam Ottolenghi. 2014. Plenty More: vibrant vegetable cooking, NY: Ten Speed Press GRADING PROCEDURE: Classroom participation, Daily Perf., Sanitation 20% Weekly Menu preparation/organization, HW, Tools 15 Glossary of vegetarian items 5 Team costing 10 Restaurant dining review 10 Weekly menu design (plating) 10 Practical Dinner Menu Project 15 Written and Final Presentation 15 TOTAL 100% LH updated 5/30/2018 ASSIGNMENTS See Syllabus and assignment packet RUBRIC TEAM PRACTICAL RUBRIC Performance Indicator 1 - Does Not 2 - Approaches 3 - Meets Criteria 4 - Exceeds Meet Criteria Criteria Criteria Power Point Presentation Presentation was Presentation Was successful in Presentation was not not well included most of creating a complete or organized or the needed presentation. accurate. was missing information but Presentation was information. lacked clarity. accurate and well Additional planned out. information was needed. Costing and Costing was Costing was Costing included Exceeded Requisition not missing values most of the expectations in completed. and/or was not values for costing the Requisition correct. production. complete was not Requisition did Requisition was production. The complete. not have all the missing several requisition was ingredients items or paper well written and and/or supplies goods. included all ingredients and paper goods. Teamwork Did not work Helped but with Worked within Worked within within the minimal effort. group, did all group and group, did not Did not show assigned tasks demonstrated complete preparedness in with some exceptional assigned their process. preparedness teamwork by tasks, or Partially helped taking initiative in showed little other team completing, group members. delegating tasks, participation. or assisting teammates. Safety, Sanitation, Did not Only Demonstrated Demonstrated Cleanup demonstrate demonstrated proper safety and safety and safety and some safety and sanitation sanitation sanitation sanitation practices with practices and (using practices. inconsistencies. ensured others equipment in practiced them in the the group. appropriate manner, hand washing, sanitizing, cleaning up), dish washing, and final cleanup. LH updated 5/30/2018 Timing/Technique/Skill Showed lack Showed Showed some Showed skill and of skill of understanding of skill and technique technique. technique but organization. development, Timing and needs Techniques need timing on target. organization improving. some needs Timing was improvement, improvement, slow. timing a bit slow. ran past the allotted time. Final Product and Product was Product was Product Product was Plating not acceptable but development was designed and satisfactory. creative good. Taste was made well. The Recipes were presentation and good. Product taste, presentation not properly taste were was made and packaging prepared. lacking and carefully and were excellent. Packaging unprofessional. packaging was was not well well designed. designed. LH updated 5/30/2018 WEEKLY COURSE OUTLINE COURSE: HMGT 4968 COURSE TITLE: The Art of Vegetarian Cuisine WEEK 1 Orientation - Course Introduction and Expectations Why vegetarian - food, politics and nutrition Introduction to vegetarian diets, lifestyles and ingredients Product identification, Proteins in non-animal products Explore the design of a balanced vegetarian menu Stocks and soups Introduction to basic vegetarian stocks and “mother” sauces Introduction to thickeners Prepare vegetable, dairy free and bean based stocks and sauces WEEK 2 Introduction to soups and soup thickeners Produce a variety of soups that are rich in protein. Explore new vegetables and ingredients WEEK 3 Introduction to terrines, loaves and pates Explore proper cooking techniques Design flavors and textures Discuss using vegetables and grains to produce protein rich appetizers and spreads Demonstrate the use of various kitchen tools and machines Explore new products used in the vegetarian kitchen WEEK 4 Breakfast and brunch components and entrees Cold and hot cereal grains Grain based non-dairy beverages Introduction to soy based proteins Well-balanced vegetarian breakfast Week 5 Discussion of tempeh, tofu and seitan Demonstrate making soymilk Demonstration of preparing tempeh, tofu and seitan Produce aromatic varieties of seitan Review cooking techniques used to enhance flavors and textures WEEK 6 Introduction to various vegetarian protein rich entrees Explore different cooking techniques for preparing seitan Prepare well-balanced entrees Practice plating skills WEEK 7 Frozen dairy free desserts Demonstrate the use of an ice cream machine Discuss and use ingredients in vegetarian frozen desserts and cookies Understanding how ingredients work Recipes prepared and desserts plated LH updated 5/30/2018 WEEK 8 Non-production- Restaurant Dining Review Project WEEK 9 Identify various types of tempeh products Discuss with team organizational strategies to produce the menu Explore international flavors with plant-based proteins Demonstrate culinary skills Prepare and assess vegetarian entrees WEEK 10 Identify various types of tofu products Discuss with team organizational strategies to produce the menu Explore international flavors with plant-based proteins Demonstrate culinary skills Prepare and assess vegetarian entrees WEEK 11 Explore vegetarian burgers, fries, pickles and slaws Use of vegetable-based ingredients Present proper cooking techniques and knife skills Explore pickling techniques Demonstrate proper pickling and condiment making methods Flavor and texture development Plating design WEEK 12 Understand how ingredients work in a vegetarian pastry Explore various pastry and cake recipes, and produce products Demonstrate proper culinary skills Demonstrate proper plating techniques Reqs due for practical prep WEEK 13 Menu review for practical Prep mise en place for practical WEEK 14 Dinner Menu Project Presentations WEEK 15 Dinner Menu Project Presentations LH updated 5/30/2018 WEEKLY COURSE OBJECTIVES COURSE: HMGT 4968 COURSE TITLE: The Art of Vegetarian Cuisine The student will be able to . WEEK 1 Explain course expectations and overview Identify global food issues Distinguish plant-based proteins Analyze reasons for vegetarian diets
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