Basic Food Preparation
Semester Hours Credit: 3
Lecture Hours: 16
Lab Hours: 80
Location:
ROB BLDG 285
Course Dates/Days/Times:
31 March – 21 May 2015
Tuesdays & Thursdays / 1800-2100
Instructor:
Joseph Wisniewski
Office Hours:
30 minutes before and after class and/or by appointment.
Instructor Email:
Phone: 491702651425
INSTRUCTOR BIOGRAPHY
I am a 33-year veteran of the Hospitality Industry with experience in multiple facets of the industry. My experience includes over 20 years in military food service as a member of the Navy, PA National Guard and Regular Army. My experiences also include working at a hospital, college, family restaurant, and hotel restaurant.
I completed my Certified Execute Chef (CEC) certification 9 Years ago through the American Culinary Foundation.
1. INTRODUCTION
A. A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. Students enrolled in Basic Food Preparation will participate in activities provided with guidance from their instructor.
B. This course, CHEF 1301, Basic Food Preparation, is a required course in the Restaurant & Culinary Management, Culinary Arts and Hotel Management Degree plans. This course is also a required course for the Restaurant Skills Certificate, Culinary Arts Certificate, and the Institutional Food Service Certificate.
C. This course is occupationally related and serves as preparation for jobs in the
Hospitality Management Culinary Arts Program.
II. LEARNING OUTCOMES
Upon successful completion of this course, Basic Food Preparation, the student will be able to:
A. Name key historical figures responsible for developing food service professionalism.
B. Explain the organization of classic and modern kitchen brigades.
C. Understand the attributes a student chef needs to become a professional chef.
D. Identify the cause of food-borne illness.
E. Perform appropriate actions to create and maintain a safe and sanitary working environment.
F. Identify and recognize a variety of professional kitchen tools and equipment.
G. Care for and use knives properly.
H. Use correct cutting techniques to cut foods in a variety of classic shapes.
I. Identify, recognize and use a variety of herbs, spices, nuts, oils, vinegars, and condiments.
J. Identify, recognize and use a variety of milk-based products.
K. Organize and plan your work more efficiently.
L. Demonstrate an understanding of the basic principles of various cooking methods.
M. Prepare a variety of stocks and sauces.
N. Prepare a variety of clear and thick soups.
O. Apply various cooking methods to meats.
P. Identify the primal, sub-primal, and fabricated cuts of meat.
Q. Label the structure and composition of poultry.
R. Identify a variety of game.
S. Explain the structure and composition of fish and shellfish.
T. Prepare a variety of breakfast foods using various cooking methods.
U. Identify and prepare a variety of vegetables.
V. Identify and prepare a variety of potatoes, grains, and pasta products.
W. Describe the basic principles of plate presentation.
III. INSTRUCTIONAL MATERIALS
A. The instructional materials identified for this course are viewable through
http://www.ctcd.edu/im/im_main.asp
Required Student Textbook:
Labensky, Sarah(2011) On Cooking A Textbook of Culinary Fundamentals with Cooking Techniques DVD and Study Guide, 5/E Update and NRA Cooking Exam Online Exam 5th Update. Prentice Hall
ISBN: 978013389759
B. Additional references may be required that are available in the Central Texas
College library
IV. COURSE REQUIREMENTS
A. Equipment: The following equipment may be required and used in the facility in which you are performing your lab hours. Please check with your facility to determine what is required in order to perform your lab hours.
a. 1 each, long sleeve classic chef jacket
b. 1 each, black and white check chef pants
c. 1 each, black and white check chef beanie
d. 1 each, bib apron
e. 1 pair black safety shoes
f. 6 Piece Knife set with carry case to include Sharpening Steel, Paring Knife, Boning Knife, Sandwich Knife, French Chef Knife & Narrow Slicer.
g. A fully equipped kitchen furnished with proper tools and equipment is required for this course.
B. Your first responsibility is scholarship. The grade you receive for this course will not be the grade of the instructor, but rather the grade you and you alone make.
C. You should attend class regularly and be prepared to participate in classroom discussions and to take unannounced quizzes relating to text assignments and lecture material presented from the beginning of the course. Please refer to ‘Class Attendance and Course Progress’ under the Academic Policies section in our current Central Texas College (CTC) Course Catalog.
D. You are encouraged to give your best effort throughout the course. From the beginning, you should plan for a steady, organized, and continuous effort, which in the long run will prove more effective for your final grade than a last minute crash-cram policy. Your course grade is not determined solely by exam grade. Such factors as class participation, initiative, attendance, and individual research papers or projects will be considered in grade computation.
E. From time to time, special library and/or outside assignments will be made to members of the class individually and/or in groups. You are expected to read all assignments and fulfill your responsibilities to any group assignment.
F. You are expected to read all assigned material and bring your textbook/reading materials to class. Keep informed on all assignments, especially after an absence.
G. Good class notes are indispensable for earning a good grade, since both the material assigned and that discussed in class will be the basis for examination material.
H. Scholastic Honesty: All students are required and expected to maintain the highest standards of scholastic honesty in the preparation of all coursework and during examinations. The following are considered examples of scholastic dishonesty:
Plagiarism: The taking of passages from the writing of others without giving proper credit to the sources.
Collusion: Using another’s work as one’s own, or working together with another person in the preparation of work, unless such joint preparation is specifically approved in advance by the instructor.
Cheating: Giving or receiving information on examinations.
I. Special Work: A term paper or other project, per requirements of the instructor, will be required. The subject must be appropriate for the course material. Check with the instructor when you have made a selection. The value is indicated in the semester grade computation and has considerable weight on your final average.
J. All 80 lab hours must be completed.
V. EXAMINATIONS
A. There will be a minimum of two major examinations and a written paper or project as follows:
1. Mid-term exam on (April 23, 2015)
2. Final exam on (May 21, 2015)
3. Term Paper (Select One of the Chefs we have learned about at the Beginning of the Course and write a research paper on them) due on (May 19, 2015)
B.A student must be present for all examinations. Students who know in advance that they will be absent from an examination due to valid reasons must arrange to take an early examination. Unexpected absences due to illness or extenuating circumstances will require the student to see the instructor about individual make-up work.
C.Students without excused absences will be given a zero for the missed examination.
D. Examinations will consist of both objective (true/false, multiple choice, fill in-the-blank, and matching) and subjective (short answer and essay) questions. Students must be able to communicate both orally and in written form, thus some questions requiring the composition and writing of an essay answer will be required.
E. This course consists of two major activities--the lecture and the laboratory. The lab is supervised by the instructor and consists of 80 hours.
VI. SEMESTER GRADE COMPUTATIONS
EXAM POINTS POINTS GRADES
Participation 200 900-1000 A=4 pts/sem hr
Quizzes 4 x 50 points each 200 800- 899 B=3 pts/sem hr
Labs 4 x 50 points each 200 700- 799 C=2 pts/sem hr
Mid-term Exam 200 600- 699 D=1 pt/sem hr
Final Exam 200 0-599 F=0 pts/sem hr
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TOTAL 1,000
A. Lab points are awarded on projects as follows: appearance, mise en place, preparation time, sanitation, and presentation.
B. A student must take the final examination to receive a grade for this course.
VII. NOTES AND ADDITIONAL INSTRUCTIONS FROM COURSE INSTRUCTOR
A. Tuition refunds are made only in the case of class cancellation or official and timely withdrawal from CTC or from a course. Please refer to the current course catalog for more details.
B. GoArmyEd students should contact their education counselor before withdrawing and are required to withdraw through the GoArmyEd portal.
Please note: a military withdrawal does not override CTC’s grading policy.
For self-pay students, refunds are computed from the date the Application for
Withdrawal or Refund is filed with the CTC Field Representative or designated Student
Services Officer. Special conditions apply to students who receive federal, state, and/or
institutional financial aid.
Tuition and fees paid directly to the Institution by the Veterans Administration, Title IV (Financial Aid Programs, a sponsor, donor, or scholarship shall be refunded to the source rather than directly to the students.
C. Course Withdrawals, Student Responsibilities: It is the student’s responsibility to officially withdraw from a course. The instructor cannot initiate a withdrawal based upon a student’s request. Rather, students must initiate the withdrawal with the designated Education Center Representative, through the CTC Field Representative or the Student Services Officer for that region.
Applications for Withdrawal will be accepted at any time before the completion of 75% of the course, after which time the student will be assigned an “FN”- “Failure for Non-attendance.”
D. Incomplete / Course in Progress Grade Policy: An “IP” or “Incomplete” grade may be assigned by an instructor if a student has made satisfactory progress in a course with the exception of a major quiz, final exam, or other project. The “IP” grade may also be assigned based on circumstances beyond a student’s control, such as personal illness, death in the immediate family, or military orders. Notice of absences, with supporting documentation, may be required by the instructor. The instructor makes the final decision concerning the granting of the incomplete grade. With an “Incomplete” grade, students are required to complete a set amount of work before the instructor will submit an official letter grade.
E. Cellular phones, beepers, and other electronic devices will be turned off while the student is in the classroom or laboratory unless the student is using the device for class purposes. No texting or social networking is allowed during class.
F. Instructor Discretion: The instructor reserves the right of final decision in course requirements.
G. Civility: Individuals are expected to be cognizant of what a constructive educational experience is and respectful of those participating in a learning environment. Failure to do so can result in disciplinary action up to and including expulsion.
VIII. COURSE OUTLINE
Note:
The instructor has the right to change the course schedule. Any changes will be announced in class. If the student misses a class period and changes are announced, it is the student’s responsibility to receive the missed information from a classmate or the instructor.
A. Dates: March 31 and April 2, 2015
Unit One: Chapters 1-3 Professionalism, Food Safety and Sanitation, and Menus and Recipes.
1. Unit Objectives: Upon successful completion of this unit, the student will be able to:
a. Discuss the development of the modern food service industry.
b. Name key historical figures responsible for developing food service professionalism.
c. Explain the organization of classic and modern kitchen brigades.
d. Summarize the roll of the professional chef in modern food service operations.
e. Paraphrase the attributes a student chef needs to become a professional chef.
f. Identify the cause of food-borne illness.
g. Prepare and handle food in a safe manner.
h. Explain and follow a HACCP system
i. Employ appropriate actions to create and maintain a safe and sanitary working environment.
j. Describe the different types of styles of menus.
k. Explain the purpose of standardized recipes.
l. Convert recipe yield amounts.
m. Describe the need for cost controls in any food service operation.
2. Learning Activities:
a. Classroom lecture and discussion
b. Demonstration in kitchen
c. Laboratory exercises in kitchen
3. Equipment and Materials: A completely equipped kitchen.
4. Unit Outline: Follows the sequence of the unit objectives.
B. Dates: April 7- April 14 2015
April 14 Skill Assessment one
Unit Two: Chapters 4-9 Preparation (Tools and Equipment, Knife Skills, Flavors and Flavorings, Dairy Products, Mise en Place, Principles of Cooking)
1. Unit Objectives: Upon successful completion of this unit, the student will be able to:
a. Use a variety of professional kitchen tools and equipment. b. Select and care for knives.
c. Explain how a professional kitchen is organized d. Care for and use knives properly.
e. Use correct cutting techniques to cut foods in variety of classic shapes
f. Understand the basic principles of the physiology of the sense of taste and smell
g. Recognize a variety of herbs, spices, oils, vinegars, wines, and other flavorings.
h. Identify, store and use a variety of milk-based products
i. Identify, store and serve a variety of fine cheeses.
j. Organize and plan your work more efficiently
k. Identify basic flavoring techniques.
l. Prepare items needed prior to actual cooking
m. Setup and use the standard breading procedures
n. Explain how heat is transferred to foods through conduction, convention and radiation.
o. Identify how heat affects foods.
p. Summarize the basic principles of various cooking methods
2. Learning Activities:
a. Classroom lecture and discussion
b. Demonstration in kitchen
c. Laboratory exercises in kitchen
3. Equipment and Materials: A completely equipped kitchen.
4. Unit Outline: Follows the sequence of the unit objectives.
C. Dates: April 16- April 21, 2015
April 21 Skill Assessment 2
April 23- Mid Term Chapter 1-16
Unit Three: Chapters 10-16, Cooking (Stock and Sauces, Soups, Principles of Meat