Culinary Arts 150 – Quantity Food Production

Fall 2009

Tuesday: 3:15 – 7:30 pmStudent Center Classroom/Cafeteria

Thursday 3:00 – 7:15 pmHome Economics 105

InstructorsOfficePhone#E-mail address

B. CooperStud. Cent 2(714) 432-5835 x

J. GoldenHE 106(714)

Required Text & Supplies:

  • Food Selection and Preparation: A Laboratory Manual, Frank D. Conforti
  • Food for Fifty, 12th edition, Molt
  • Black permanent marker
  • 3 ring binder to hold labs for Thursday class
  • Knife kit: to include French knife, utility knife, paring knife measuring spoons, peeler, and food testing thermometer.
  • Uniform (Students not complying with dress code will not be allowed to participate in lab activities)
  • Proof of current TB test required

Course Description:

The fundamentals of food preparation, and application of these principles to quantity food production. Emphasis is placed on the use of quantity food preparation equipment, work simplification, and standardized production. Not required for Culinary Arts students. Hospitality dress standards and TB clearance required.

Student Learning Outcome:

The student will be able to apply basic principles of food preparation to quantity food production and product evaluation in commercial and institutional kitchens.

Laboratory Attendance:

Attendance is very important in this class. You will be given 10 points at the beginning of each class period. Points will be deducted for:

* Tardiness*Failure to participate

* Inappropriate dress* Failure to assist in preparation

* Leaving early*Failure to assist in cleanup

Wk / Date / Schedule / Food Selection & Preparation Laboratory Manual / Food for Fifty
1 / Tues
9/01 / Introduction
Sanitation & Safety
Dress code, uniform orders,
TB testing
Tool requirements
Blackboard Orientation / Ch 1
Pg 100-107
Tables 2.18-2.29
Thurs.
9/03 / Orientation & Measuring
Collect Uniform Orders / Lab 1 Measuring Techniques
Appendix A Food Safety
Appendix B: Sanitation in the Kitchen
Appendix D: Measuring Equivalents
2 / Tues
9/08 / Kitchen tour ** Scales
Scaling 7 Measuring
Equipment ID exercise
Lab reports
Getting prepared for lab / Accurate Measuring / Ch 2 & 3
Thurs
9/10 / Fruit Preparation / Lab 7 Fruit Selection & Cookery
3 / Tues
9/15 / Food production: Recipes
Techniques & Terminology
Knife sharpening
Knife cuts / Knife cuts
Vegetable & Fruits / Ch 4 & 5
Thurs
9/17 / Vegetable Preparation / Lab 8 Vegetables
4 / Tues
9/22 / Product evaluation **range, convection oven
(Quality standards) / Soups, Salads & Dressings / Ch 15 & 18
Pg 200-204
223-225
Thurs
9/24 / Salads / Lab 9 Salads
5 / Tues
9/29 / Weigh to measure Conversion
**Fryer / General Production / Review Ch 2
Table 2.5
Thurs
10/01 / Egg Preparation / Lab 12 Egg Cookery
6 / Tues
10/06 / Work Simplification **slicer
Quantity Equipment / Sandwiches, Casseroles / Ch 16
Thurs
10/08 / Milk & Cheese / Lab 13 Milk and Cheese
7 / Tues
10/13 / Standardized Recipes, Recipe conversion
**Mixer attachments / Eggs/Dairy / Ch 10
Review Pg 43-47
Thurs
10/15 / Starch and Cereal Cookery: Role of gelatinization and Gelation / Lab 3 Starch & Cereals
8 / Tues
10/20 / Combined Midterm – written / Midterm Practical / Ch 14
Thurs
10/22 / Fats & Emulsions / Lab 10 Fats & Emulsions
9 / Tues
10/27 / Methods of food preparation / General Production
Thurs
10/29 / Quick Breads: Role of Manipulation and Gluten Formation (2 weeks) / Lab 4: Quick Breads
Lab 20 Sensory Evaluation (Quiz Lab 20)
10 / Tues
11/03 / Principles of Baking
**Robo coupe / Cakes & Cookies
Quick Breads / Pg 263-264, 268-269, 326, 327-415
Thurs
10/05 / Pastry, Cream Puffs, and Popovers / Lab 6 Pastry, Cream Puffs, and Popovers
11 / Tues
11/10 / Pie Crust Demo / Pie Crust, Starches & Gelatin
Pasta & Cereals / Ch 9 Pg 319-
Thurs
11/12 / Meat and Poultry / Lab 14: Meat and Poultry
12 / Tue
11/17 / General Production
Recipe Costing / General Production
Thurs
11/19 / Yeast Bread (Continuation of Lab 4) / Lab 4 Yeast Breads
13 / Tues
11/24 / Yeast Bread Demo / Yeast break preparation / Ch 11 & 13
Thurs
11/26 / Thanksgiving Holiday / No lab
14 / Tues
12/01 / Final Lab Planning and Recipe Costing / Pg 264-266
299-316
Ch 12 Table 2.4
Thurs
12/03 / Fish and Seafood Cookery / Lab 15 Fish and Seafood
15 / Tues
12/08 / Review / Meat, Poultry, Fish / Review Ch 12
Thurs.
12/10 / Dessert Prep for Meal Presentation / Desert preparation for Meal Presentation
16 / Tues
12/15 / Meal Presentation / In Student Center
Thurs
12/17 / Combined written Final: HE 105 / In HE 105

*Points may vary based on class size & number of labs

**Equipment demonstration at the beginning of lab

Grading Scheme / Tuesday / Thursday
Quizzes 14 @ 20 points each / 280
Lab Reports / 13 @ 10 points / 140 / 14 @ 10 points each / 140
Lab Attendance / 13 @ 15 points / 210 / 14 @ 10 points each / 140
Manipulative midterm / 1 @ 60 points / 60 / 0
Midterm Exam / 1 @ 50 / 50 / 1 @ 50 / 50
Equipment signoff & Test / 1 @ 100 / 100 / 0
Presentation Project / 1 @ 50 / 50 / 0
Final Exam / 1 @ 50 / 50 / 1 @ 60 / 50
660 / 660
Total 1320
A / 90-100 / C / 70-79 / F / 0-59
B / 80-89 / D / 60-69

Academic Honesty:

The Hospitality Department strictly follows the Academic Honesty Policy and Student Code of Conduct as outlined in the OCC Catalogue. Students are expected to act professionally in all classes including fieldtrips. Students are expected to complete their own work at all times. Teamwork is acceptable when allowed by the instructor only.

Blackboard Login Information:

Lecture notes (PowerPoint slides), Lab Questions, quizzes, OCC recipe file and forms, can be found at the Blackboard site set up especially for this course. To access that information log onto Orange Coast College homepage at then clikd MyOCC > Student Tab > MyCourses.

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