COLUMBIA COLLEGE HOSPITALITY MANAGEMENT PROGRAM
Hospitality Management Program
133-B
Commercial Food Preparation
Course Information and Course Syllabus
Spring 2014
COLUMBIA COLLEGE
HOSPITALITY MANAGEMENT PROGRAM
An American Culinary Federation Accredited Institution
Hospitality Management Program
“Commercial Food Preparation”
133-B
Section Number: 0984
COURSE DESCRIPTION: Focus is on restaurant line cookery. Involves preparation of soups, salads, entrees, vegetables and starches. Menu cycle extends from family style to classical cuisine, including buffets. Quality assurance, production efficiency and kitchen management are emphasized
Course Outcomes: Students have the knowledge and the capabilities to properly prepare menu items from each of the basic food groups including stocks, sauces and soups as well as understand and apply food safety and sanitation standards from receiving to serving foods. Students can execute proper techniques for fabrication of meat cuts, poultry, fish, and vegetables. They have experience designing menus, ordering recipe ingredients, and final preparation of foods. They also have a basic understanding of the science and chemistry involved in these processes. Students are qualified to be chef’s assistants or prep cooks in commercial restaurants.
DSP&S Services
DSP&S Focuses on providing service and accommodations that are not available elsewhere in the college. DSP&S offers the following services and accommodations to qualified students.
Adapted Physical Education Service
Students with disabilities who cannot participate in or benefit from offerings in the regular physical education program are provides with individualized adapted physical education classes.
Alternative Media
Requests for material in alternative format will be considered on a case by case basis. Students in need of text in large print, various e-text formats o books on tape must be request this accommodation, specifying the desired format. Students must discuss the appropriateness of request with the Alternative Media Specialist.
Counseling
Personal, Academic, vocational and Disability management Counseling are available with a DSP&S Counselor by Appointment from 9:00am to 4:00pm. Monday through Friday. Students needing evening appointment must make special arrangements with the DSP&S office. Walk-ins are limited to time available
CLASS MEETING/LAB TIMES:
CLASS: Monday 4:15 to 5:50
CLASS LOCATION: Manzanita 2
LAB DAY CHOICES ARE: Monday, Tuesday, Wednesday or Thursday, 7:00 a.m. – 3:30p.m.
LAB LOCATION: Manzanita 2
INSTRUCTOR: Gene Womble
Office Telephone: 588-5135
Fax: 209-588-5316
College Web Page: http://gocolumbia.edu
Email: (please note use all lower case & no underline)
Office Hours Monday 2:00 to 4:00 PM Tuesday 2:00 To 4:00 PM Wednesday 10:00 to 11:00 PM Thursday 2:00 to 3:00 PM
Instructor of Record Jason Romano Monday, Richard Vierra Tuesday, Raymond Mansu Wednesday, Dale Robbins/ Thursday
REQUIRED READING:
Title: “On Cooking, 5th Edition” On Cooking Workbook, 5th Edition
Author: Labensky and Hause Labenski and Hause
Publisher: Prentice Hall Prentice Hall
ISBN: 0-13-715576-7 0-13-715576-X
Title: Sauces “Classical and Contemporary Sauce Making”, 2nd Edition
Author: James Peterson
Publisher: Van Nostrand Reinhold
ISBN: 0-442-02615-3
Title: Webster’s New World Dictionary of Culinary Arts
Author: Steven Labensky, Gaye E. Ingram, Sarah R. Labensky
Publisher: Prentice Hall
ISBN: 0-13-4657-32-7
OPTIONAL READING:
Title: Escoffier
Author: Auguste Escoffier
Publisher: Crown Publisher, Inc.
ISBN: 0-517-50662-9
Food Sections of the Modesto Bee and San Francisco Chronicle
GRADING STANDARDS/POLICIES
Please note: You must pass all of the areas below to receive a passing grade in the class. This means if you fail or receive a D in any area you will fail the class. Remember, a passing grade is considered to be a C.
There are six areas that make up your final grade.
1. LAB PARTICIPATION
Minimum points to pass this area is 105
Point system for this area
135-150 = A
120-134 = B
105-119 = C
90-104 = D
0-89 = F
2. LECTURE PARTICIPATION
Minimum points to pass this area is 112
144-160 = A
128-143 = B
112-127 = C
96-111 = D
0-95 = F
3. ASSSIGNMENTS
Minimum points to pass this area is 207
234-260 =A
233-208 = B
207-182 = C
181-156 = D
0-155 = F
4. Final Project
Minimum points to pass this area 70
90-100=A
80-89=B
70-79=C
60-69=D
59-0= F
5. TESTS
Minimum points to pass this area is 232
298-332 = A
265-297 = B
232-264 = C
199-231 = D
198-0 = F
6. Competencies
Must be completed on line by week 14 4-14-14
7. Buffet
Minimum Points to pass this area is 210
300-270= A
269-240= B
239-210= C
209-180= D
179-0= F
Please read the following explanations for each area that makes up your final grade.
1. Lab participation days: You may receive a maximum of 10 points for each lab that you attend and meet the standards required. You must attend the last lab “clean up” or you will receive an “incomplete” for the semester, regardless of your progress in the other three areas that make up your final grade. The final lab of the semester is worth 20% of your lab grade. There are no “make ups” for a lab that is considered unexcused. A lab day that is missed and considered excused must be made up within two weeks of the missed lab day. You must get prior permission from the instructor of the day to make up any missed lab day. If the lab day is not made up it will be considered a missed lab. A lab day is considered any day that you are scheduled to be in lab. Scheduled lab days might include days the Cellar Restaurant is closed. You are required to participate one lab day per week for the entire semester. . This is a learning process for you, the more you are here the more we believe you will acquire about the industry. There are no lab make-ups after 4-14-14
Grading standard – Lab participation days: In order to receive the maximum allowable points you must do the following:
· Report to every lab during the semester on time.
· Wear the proper uniform, (a chef hat, a chef coat, houndstooth chef pants, 4-way apron, closed-toed shoes and nametag or chef coat with embroidered name). Please
Note, if you are not in proper uniform for you assigned lab, you will be sent home. If this happens more than 3 times, you will be dropped from the class.
· Bring proper supplies (pocket size notebook, black sharpie pen, and pocket meat thermometer).
· Bring proper knife set/tools (chef, bread, boning and paring knives along with steel).
· Ask questions and participate as a team member.
· Your station must be cleaned up at the end of your lab day.
· Complete the entire lab day.
Please Note, I will deduct one-half to one point from each area of your lab grade/report card that does not meet the above standards. You must attend 12 of 16available lab days to receive a passing grade and you must attend the last lab of the semester, which is clean up or the maximum grade you can receive is a “D” grade for the semester.
Break Times during your lab will be as follows:
8:00 a.m. 10:00 a.m. - fifteen minute break arranged by lab instructor
1:30 p.m. 2:00 p.m. - 30 minute lunch break arranged by lab instructor
There will be no exceptions.
2. Lecture participation days: You may receive 10 points for lecture participation for
The 16 scheduled lecture days. There are no “make ups” for a lecture.
Grading standard – In order to receive the maximum allowable points you must do
The following.
· Participate in the lectures by asking questions.
· Turn in all projects assigned in class.
· Participate as a team member during class projects and discussions.
3. Assignments: Your assignments are graded on the traditional percentage method. If
You turn in late work it will receive 5 points off for each assignment. Assignments have a value of 10 points
1. All assignments must be turned in or you may receive the grade equivalent to your final cumulative assignment grade for the semester.
2. All outside class assignments are due at the beginning of the next lecture and must be
Type written. Only workbook assignments can be hand written.
3. All outside class assignments are required to have the following:
· NAME:
· TITLE OF ASSIGNMENT:
· DATE DUE:
· ASSIGNMENTS ARE TO BE STAPLED IF NECESSARY:
Name, Title, and Date are to be in the upper right hand corner of the title page of the assignment you are working on.
All assignments must be turned in or you may receive the grade equivalent to your final cumulative assignment grade.
Please, remember to ask questions or come by to see me during office hour or after lecture if you need assistance.
All homework assignments are due at the beginning of the next lecture.
.
4. You have two ways to turn in assignments:
Turn In Class
Email within Blackboard Grading System
However, please remember that all assignments are due at the beginning of the next lecture day after they are assigned. They are considered late if not turned in by this time.
Keep all assignments so you can match them up with your Blackboard Grades
4. Quizzes/Tests: You will receive an average of all tests and quizzes for your grade
In this area.
Please note: There are no make ups, if you feel you have an extenuating circumstance that will prevent you from taking a quiz or test you must clear it with Chef Womble prior to the test or there will be no make ups.
Dates tests will be given are in your syllabus
I use “Blackboard” which calculates your final grade, based on the above areas. I encourage you to get printouts of your grade status during the semester so you always know where your grade stands.
SPECIAL NOTES FOR 133B CLASS SYLLABUS
Power outages and snow days. Contact Columbia College at 209-588-5100 press # 1 for campus conditions (Open or Closed)
It is your responsibility to drop the course if you decide not to continue.
Recommendations for success in this class
1. Get involved in a study group as soon as possible.
2. Start to network with your classmates as soon as you can………
3. Complete all assignments.
4. Stop by for a personal interview with the scholarship office,
There is money available, but you have to apply!!!!!
5. Participate in all activities that are available.
IMPORTANT POINTS TO REMEMBER:
This syllabus is subject to change, sometimes without notice!
Thank you for being part of the Hospitality Management Program.
Student are NOT allowed to use their cell phones, i-pods
during classroom or lab hours. NO EXCEPTIONS.
Students who smoke will only be allowed to do so at their assigned break time. NO EXCEPTIONS.
You have two weeks from the first class meeting date to challenge or ask question about this syllabus, after that we will operate from this for the semester
Hospitality Management 133B
Spring 2014 Course Calendar/Syllabus
Class Lecture/Demonstration Time: Monday 3:45 To 5:15
Lab and/or Demonstration Time: 7:00 a.m. to 3:30 p.m.
Monday, Tuesday, Wednesday, or Thursday.
NOTE: You must attend 12 of 16 labs this semester to receive at least a C grade or better. This includes the lab for the last week.
WEEK 1: 1-13-14
Lecture Topics:
· Introductions
· Course expectations, yours and mine
· Attendance Policy
· Your uniform, what is the correct one
· Operation of all 133B lab equipment
· Project/assignment days
o Expectations for chapter homework during the semester.
· Buffets dates and menu
· Price of specials
· Teamwork in a commercial kitchen setting. How important is this?
· Lab sign-up
· Lab report card
· Blackboard and how it works for you
· Competencies
· Expectations
· Martin L King Holiday next week 1-20-14
· Cellar Restaurant Opening 1-21-14
Handouts:
· Course Syllabus/Calendar
· Lab Report Card
Assignments:
· Review Only: Chapter 1 “Professionalism- Type a one page paper
o When you are ask to review a chapter it means to type a one page paper, Double spaced that explains what is the chapter and what it meant to you
· Chapter 36 Buffet presentation.
· Menus for buffet themes with recipes
· Additional Items:
· Assignment of Section lab days
· Remember, class starts at 7:00 a.m. The “Cellar” restaurant is tentatively scheduled to open Tuesday 1-21-14
· Your “Final Project” a short presentation for your information, due 4-14-14
· Operational & Safety Test of Equipment……Your signature is required…….
· Date of first buffet 1-27-14
WEEK 2: 1-20-14 Martin L King Holiday No Class.
Lecture Topics:
· Buffet themes menu and recipes
· Buffet presentations
· Review knife skills
Handouts:
Assignments:
· Chapter # 10 Stock and Sauce
· One special you want to prepare for the Cellar Restaurant with recipes:
Additional Items:
WEEK 3: 1-27-14
Lecture Topics:
· Stocks White , Brown, Chicken, Beef, Fish, Vegetable
· Ala Minute Sauté
· Poultry Fabrication
· Beef Fabrication
· Handouts:
· Stocks
· Brown stock to Demi-glace
· Mother Sauces
Assignments:
· Chapter # 35 Plate Presentation
· Chapter # 22 Pasta Potato & Grains
Additional Items:
WEEK 4: 2-03-14
Lecture Topics:
· Center of the plate presentations
· Pork Fabrication
Handouts:
· Hollandaise Sauce
· Classic French White Sauces
Assignments:
· Review Gastric and Beurre Blanc Sauces from your book
· Review chapter # 5 Knife Skills
Additional Items:
WEEK 5: 2-10-14
Lecture Topics:
· Fish Fabrication
Handouts:
· Gastrique & Beurre Blanc Sauces
Assignements:
· Chapter #11, ‘Soups”.
Additional Items:
. The production station as it relates to the Cellar Restaurant
WEEK 6: 2-17-14 Presidents Day Holiday No Class
Lecture Topics:
· Soups
· Menu composition and developing
· Pasta, Potatoes and Grains