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Professional Cook Certificate Course Syllabus

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Professional Cook Certificate Course Syllabus PROFESSIONAL COOK CERTIFICATE COURSE SYLLABUS THE SAN MATEO COMMUNITY COLLEGE DISTRICT, University of Florida Continuing Education Division COURSE SYLLABUS Office Hours: Mon-Fri, 8:00-4:00 Program Administrator: Andrew Campbell Phone: (650) 574-6149 email: [email protected] 352.294.0847 Program Chef Instructor: Chef Estaban Torres [email protected] 407.480.1657. Course Description and Policy Statement: The mission of The University of Florida Continuing Education Division’s Professional Culinary Arts Program is to provide a high quality educational program in the hospitality/food service industry. We fulfill this mission through a commitment to student achievement and practical learning. Utilizing a blend of online, foundations skill development, kitchen practical application, and externships, students will gain the necessary experience to successfully enter the food service industry. Graduates are eligible to sit for the American Culinary Federation’s Certified Foundations Cook (CFC) examination and will be nationally ServSafe Certified by the National Restaurant Association. Dress Code: Professionalism is the signature of the program and is the expectation of the faculty that an appropriate dress code consistent with industry is adopted and strictly maintained by students. Required Texts and Materials: All students are required to have the exact same Supply Kit. UNIFORMS UF CE Embroidered Culinary Arts chef jacket Chef Pants Unisex - Gray/white/white stripes Waist Apron (blue) Skull cap embroidered- blue Side Towel -2 each Blue neckerchief The following items must be purchased separately: Black leatherwork shoes or clogs with grease resistant soles. Canvas shoes and open toed shoes are not allowed. KNIFE KIT Knife kits with guards 8” Chef Knife 7” pairing Knife 6” Fillet Knife 9” Serrated Bread Knife Bench Scraper Honing Steel Pocket Thermometer Blue carrying case CULINARY ACCESSORIES 4" Off Set Metal Spatula 12" Balloon Whisk Kitchen Shears Waiters' Corkscrew Melon Baller Measuring Spoon Set Peeler Large Head Spatula 14" Wood Spoon 12" Tongs BiMetal Instant Read Thermometer 10" Straight Spatula Fork TEXTBOOK On Cooking Serve Safe Online Course and National Exam General Appearance and Uniform Standards: Students are expected to follow UF CE General Appearance and Student Uniform Standards, as noted in the UF CE Culinary Arts Catalog/Student Handbook while on campus and at the kitchen lab. General appearance requirements and the UF CE Culinary Arts uniform policy have been benchmarked against standard practices in the hospitality industry and are designed to prepare students for successful entry into the workforce. Following the guidelines is mandatory and part of a student’s daily learning and assessment process. Students are encouraged to take pride in all aspects of their appearance. Students represent UF CE and the community of culinary professionals whenever they are in uniform, both on campus or during kitchen labs or community events that are off campus. Outlined below are the General Appearance and Student Uniform Standards: • Clean shaven or neatly groomed goatee/beard no longer than 1⁄4 inch in length • Sideburns must not extend beyond the bottom of the ears • Mustaches must be neat and trimmed • If hair extends more than one inch outside the hat, all hair must be restrained with natural-colored hairnet under the skull cap when working with food or in the kitchen • Clean chef pants, worn waist high, without cuffs and properly hemmed ! Clean, ironed, and fully buttoned chef coat with logo ! Solid white tee-shirt, with no visible writing or logo, to be worn under the chef coat • Clean blue cravat (neck tie) • Clean blue apron and two white side towels when working with food or in a kitchen – Note: Aprons and side towels are not permitted to be worn in the restrooms or outside the building • Blue skull cap worn when working with food or in the kitchen laboratory classroom ! Shoes, black, slip resistant, polished; and black or white clean socks ! One plain band ring is the only jewelry permitted. Watches, bracelets, and necklaces of any type are not permitted. Single post earrings and gauges should be removed or covered by a skin-colored band-aid at all times. All facial piercings must be covered with a band-aid in order for the student to be admitted into class. All band-aids for piercings should be provided by the student. ! Fingernails must be clean, trimmed, and may not extend beyond the fingertip. Nail polish, including clear, is not permitted and artificial nails of any type are not permitted. ! Cologne, perfume or heavily scented deodorant is not permitted. ! Student must have a thermometer, pocket notebook and pen with them in class at all time. ! Students who are not dressed according to the General Appearance and Student Uniform Standards will be denied entry into class until properly dressed. This will result in either a tardy or absence for that day. ! It is a UF CE Culinary Arts policy that all students must be in full uniform when entering class. A partial uniform is not permitted. Cell Phone Usage Policy: • The use of cell phones during class hours is discouraged, and all cell phones should be secured in your car or other safe place. • If a student chooses to bring their cell phone to class for the use of photography or video, it is required to be in the off- mode and to not be utilized for any other purpose. • When entering the kitchen, it is the student’s responsibility to either turn off or switch their cell phones to the silent mode. • A student must not respond to a phone call unless they determine it is an emergency and valid disruption to their responsibilities in class. • Students are responsible to not disturb other students, instructors, or any class in progress while on a phone call. • If a student receives an emergency message that requires the student to leave class, the student is requested to communicate with the instructor prior to their departure. • Excessive use of cell phones that cause a disruption in the learning environment is a cause for disciplinary action. Food Allergies: If a student has food allergies or dietary restrictions, please inform your instructor and a plan of action will be made to reasonably accommodate your situation if possible. If an epi pen (epinephrine auto-injector) is required to be on site, please bring one to class, while also providing an additional one to your instructor on the first day of class Student Medical Insurance: Students are not covered by medical insurance while on campus or involved in kitchen lab activities. Students are responsible for their own medical and dental insurance coverage. Americans with Disabilities Statement: Students with documented disabilities who may need special instructional accommodations or who may need special arrangements in the event of an evacuation should notify the instructor as soon as possible, no later than the second week of the course. Non-Discrimination Policy: UF CE is an affirmative action, equal opportunity institution. It is the policy of the UF CE Board of Directors that there will be no discrimination or harassment on the basis of age, disability, gender, marital status, national origin, race, religion, sexual orientation, or veteran status in any educational programs, activities or employment. Persons having questions about equal opportunity and non-discrimination, please contact Human Resources at UF CE for referral to the appropriate personnel. Certificate Guidelines: Students must complete 110 clock hours of online class work, 192 hours of kitchen-based laboratory, and 120 clock hours of externship experience. Some weekend hours may be required (student competitions, community meals/ catering events if and when they occur). The Professional Cook Certificate of Completion will be granted to a student who successfully meets the following conditions: • Scores a cumulative average of 75% percent or higher on the online assessments; • Receives a satisfactory score for each weekly hands on kitchen assessment; • Receives a 75% or higher on the Culinary Foundations 1 and 2 final exams, and ! Receives a 75% or higher on the ServSafe Food Handler Safety certification examination ! Receives a 75% or more on the kitchen practical final exam Students must complete the program in the 16 week (part time) period. However, extensions of one week may be granted for good cause upon written request at additional cost to the student. Students requesting extensions who cannot complete the required classes during the allotted make-up days will be accommodated in the next program session. Commercial Kitchen lab Grading Performance Grades and Evaluation System: The following grading scale is applied to all assessed work Attendance Policy: Students are allowed to miss no more than 1 day per attendance period, defined as the entire 16 week program. If a student misses more than 1 class, he/she will receive a written probation letter and will be placed on probation for the remainder of that attendance period. If a student is late or absent while on probation, he/she will be dismissed from the program. Attendance is taken daily and a record of each student’s attendance will appear on his/her transcript. Attendance / Class Participation : Regular and punctual kitchen laboratory attendance is expected of all students. If attendance or compliance with other course policies is unsatisfactory, the instructor may withdraw students from the class. Incomplete Policy: An instructor may award a grade of “I” (Incomplete) if a student was unable to complete all of the objectives for the passing grade in a course. In order to graduate from The UF CE Culinary Arts Certificate Program, you must demonstrate competency and have the required hours of commercial kitchen laboratory experience. The attendance policy was developed to help establish good work habits and prepare you for employer expectations in the hospitality/food service industry and the workplace in general. This policy is similar to what you can expect from an employer.
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