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Syllabus

Syllabus

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SYLLABUS
SUBJECT TO CHANGE
Culinary Art’s Program, CAP: 121, 132, 234, 235, 236, 237, 238, 267, 268, 269
William A. Wiklendt, CEC, CCE, AAC. Chef Instructor Office: Bldg. 27-108 Phone: 360.596.5392 bwiklendt@spscc.ctc.eduOffice Hours: Monday-Thursday 6:30 a.m.-7:00 a.m. or by appointmentClass Meets: Monday, Tuesday, Wednesday, and ThursdayLecture 7:10 a.m. - 7:50 a.m., Bldg. 27-102 -ClassroomLab 8:30 a.m. - 1:00 p.m., Bldg. 27- Kitchen / Percival Dining Room / Bake Shop
 NO ELECTRONIC DEVICES ARE TO BE OPERATIVE DURING CLASS 
I. TEXTBOOKS
Required Fall / Winter / Spring
On Cooking, A Textbook of Culinary Fundamentals, Sarah Labensky
5
th
edition,Prentice Hall,
ISBN: 978-0-13-211612-1.Food Service Competencies (on web site)Food Service Periodicals
CAP 121 – WAITSTAFF I
,
 
Sarah Lynn, Instructional AssistantService at Its Best, Waiter, Waitress Training, A guide to Becoming a Successful Server,Sanders, Paz, Wilkinson, Prentice Hall, ISBN: 0-13- 092626-4. 
Recommended
At Home with the French Classics, Richard Grausman-Illustrated by Donna Ruff,Garde Manger, The Art and Craft of the Cold Kitchen, The Culinary Institute of America.Ice Carving Made Easy, 2nd Edition, Joseph Amendola.Larousse-Gastronomique, J. LangProfessional Charcuterie, Sausage Making, Curing, Terrines, and Pates. Kinsella and Harvey.Webster’s New World Dictionary of Culinary Arts, 2
nd
Edition, Labebsky, Ingram, Labensky.Grossman’s Guide to Wines, Spirits, and Beers, Grossman, Charles Scribner’s Sons.American Cookery, James Beard, Galahad Books, ISBN- 0-31608-566-9International Cooking, A Culinary Journey, Patricia HeymanThe Cuisines of Asia, Jennifer Brennan, ISBN-0312-039-778
II. COURSE DESCRIPTION
Study of the modern kitchen and cooking with an emphasis on simplicity, quality of ingredients,nutrition and health; reinforce basics from previous lectures; the continued study and applicationof sanitation techniques and kitchen safety, including a complete understanding of tools andequipment; the study and application of culinary terms and professional standards found in thefood service and hospitality industry; the study of basic cooking principles with advancedcooking techniques, the menu, preparation, cost control, waste, portion control, and utilization of over-production, the coordination, cooperation, and timely delivery and presentation of menuitems. An emphasis on meat and fish fabrication, the mother sauces, pates and terrines,
 
galantines, garnishes, consommé, pasta, oils, ices and sausage making. We will discuss menusand do various industry related projects. Research projects will include, but not be limited to,international cultures as well as their culinary habits and rituals. Emphasis will also be placed onleadership skills, resume and cover letter writing. Tasks will include planning, organizing,influencing, and controlling each activity involved in the preparation and delivery of food, beverage, and related services in a competitive, profitable price that meets and exceeds thecustomers’ perception of value.
CAP 121- WAITSTAFF I
Provide basic principles of dining room operations and procedures. Demonstrate Use of diningroom equipment, proper mise en place techniques, basic knowledge of meal or functiondemands, principles of guest relations and basic beverage knowledge.
CAP 132 RESTAURANT BAKING I
An introduction to bake shop principles and ingredients, yeast products, quick breads, pies, pastries, cookies, cakes and frostings, custards, frozen desserts, and dessert sauces.
III. COLLEGE -WIDE ABILITIES:
That are addressed in this course: #1, Communicate effectively; #2, Think logically andcritically and #3, Evaluate and process quantitative and symbolic data
.Course Features / Policies:A) Academic Honesty:
All work is to represent own efforts rather than to be copied fromanother. Refer to Code of student Rights and Responsibility.
B) Financial Aid:
Students receiving financial aid should
ALWAYS
check with financial aid prior to withdrawing.
Support Services Available:
library, writing and math centers, computer lab.
IV.
STUDENT LEARNING OUTCOMES:
 
CAP 121: WAITSTAFF I
Upon Completion of this course, the student will be able to:Discuss the factors involved in creating excellent first impressions and anticipating guests' needs,characterize customer service objectives and implement plans to achieve them, describe ways tomanage service to customers with special needs, explain steps in resolving customer complaintsin order to satisfy guests, characterize a reservation system that is efficient and convenient for guests, develop the best way to describe and recommend menu items in order to encourage guestsales, describe the traditional hierarchy of a service staff, discuss work schedules, manage the proper use of equipment, dinnerware, utensils, and glassware, oversee the maintenance of well-stocked and organized service stations, oversee proper setting of tables and place settings.describe proper meal service and clearing, describe the techniques of French, platter, side-table,self-service, and other service styles, describe proper breakfast service, explain and suggesttypical breakfast menu items to guests, plan and administer banquets and functions of any size,discuss how proper use of guest checks and cash registers helps control guest orders, cover theorderly process of filling guest orders in the kitchen, describe receiving correct payment fromcustomers based on accurate guest checks, serve and recommend various foods to guests basedon knowledge of food properties and preparation methods, identify by name and use, equipmentand glassware used for beverage preparation and service, identify a variety of beverages,
 
including coffees and teas, explain the functions of dining service personnel, demonstrate thegeneral rules of table service. demonstrate an understanding of guest service and customer relations, including handling of difficult situations, explain interrelationships and work flow between dining room and kitchen operations, discuss sales techniques for service personnel,including product familiarly and suggestive selling, discuss different wines and liquors.
CAP 132: RESTAURANT BAKING I
Upon successful completion of this course, the student will be able to: define baking terms;identify, select, use and care for tools and equipment used in baking; identify and selectingredients used in baking; describe properties, list functions of various ingredients in baked products; explain the basic principles and fundamentals of baking; prepare crusty, soft andspecialty yeast dough’s; observe reaction; prepare quick breads and other chemically leavened batters and dough’s; prepare pies, pastries, cookies, cakes and frostings, custards, frozen desserts,and dessert sauces, perform basic math functions; calculate food percentages; adjust standardrecipes; cost standard recipes; determine selling price of menu; demonstrate how to read andfollow a standard recipe; utilize standard weights and measures to demonstrate proper scalingand measurement techniques; prepare written requisitions; and prepare basic garnitures. Maintainsanitation.
CAP 234: SAUTE II,
Prerequisite CAP 134Upon the successful completion of this course, the student will be able to: demonstrate proper cooking techniques to include, but not limited to, grilled, broiled, fried, and sautéed foods; prepare various menu items for the food service consumer; research menu items with costanalysis which can be placed on the Percival Room menu either as a "special" or incorporatedinto the regular menu; be able to utilize over production items; demonstrate the skills of cooperation and coordination with other stations; and, have a workable knowledge of deglazingand preparation of other pan sauces. Demonstrate safety and maintain sanitation standards.Utilize over production into "specials" on Percival Room Menu. Properly use of kitchenequipment.
CAP 235: FOOD PREP III (STARCH/VEGETABLES),
Prerequisite CAP 135Upon the successful completion of this course, the student will be able to: understand quality infresh and processed vegetables; understand quality in cooked vegetable preparation, based oncolor, appearance, texture, flavor, seasonings and appropriateness of combinations with sauces or other vegetables; clean, cut, and cook assorted vegetables; prepare harmonious and appropriatevegetable mixtures; prepare and serve vegetables cooked to their proper doneness controllingcolor, texture, and flavor changes; store fresh and processed vegetables; prepare and identifyassorted rice’s and pastas; prepare vegetable timbales, terrines, purees, chutneys, and relishes;identify unusual and uncommon vegetables; use of kitchen equipment; and, demonstrate safetyand maintain sanitation standards. Vegetables: determine proper storage, cleaning, cutting, and proper preparation of various vegetables. Prepare vegetables using advanced techniques such as purees, terrines, and timbales. Prepare chutneys and relishes. Prepare various pasta dishes.Prepare various risotto dishes. Prepare polenta and couscous. Demonstrate safety and maintainsanitation standards. Utilize over production into "specials" on Percival Room Menu. Properlyuse of kitchen equipment.

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