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SYLLABUS SUBJECT TO CHANGE Culinary Arts Program, CAP: 234, 235, 236, 237, 238, 267, 268, 269

William A. Wiklendt, CEC, CCE, AAC. Chef Instructor Office: Bldg. 27-108 Phone: 360.596.5392 Office Hours: Monday-Thursday 6:30 a.m.-7:00 a.m. or by appointment Class Meets: Monday, Tuesday, Wednesday, and Thursday Lecture 7:10 a.m. - 7:50 a.m., Bldg. 27-102 -Classroom Lab 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 5th edition, Prentice Hall, ISBN: 978-0-13-211612-1. Food Service Competencies (on web site) Food Service Periodicals Personalized Uniforms with Logos Knife Kits Garnishing Kits 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. Lang Professional Charcuterie, Sausage Making, Curing, Terrines, and Pates. Kinsella and Harvey. Websters New World Dictionary of Culinary Arts, 2nd Edition, Labebsky, Ingram, Labensky. Grossmans Guide to Wines, Spirits, and Beers, Grossman, Charles Scribners Sons. American Cookery, James Beard, Galahad Books, ISBN- 0-31608-566-9 International Cooking, A Culinary Journey, Patricia Heyman The 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 application of sanitation techniques and kitchen safety, including a complete understanding of tools and equipment; the study and application of culinary terms and professional standards found in the food service and hospitality industry; the study of basic cooking principles with advanced cooking techniques, the menu, preparation, cost control, waste, portion control, and utilization of over-production, the coordination, cooperation, and timely delivery and presentation of menu items. An emphasis on meat and fish fabrication, the mother sauces, pates and terrines, galantines, garnishes, consomm, pasta, oils, ices and sausage making. We will discuss menus and 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 on

leadership skills, resume and cover letter writing and 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 the customers perception of value. III. COLLEGE -WIDE ABILITIES: That are addressed in this course: #1, Communicate effectively; #2, Think logically and critically 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 from another. 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 234: SAUTE II, Prerequisite CAP 134 Upon 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 sauted foods; prepare various menu items for the food service consumer; research menu items with cost analysis which can be placed on the Percival Room menu either as a "special" or incorporated into 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 deglazing and preparation of other pan sauces. Demonstrate safety and maintain sanitation standards. Utilize over production into "specials" on Percival Room Menu. Properly use of kitchen equipment. CAP 235: FOOD PREP III (STARCH/VEGETABLES), Prerequisite CAP 135 Upon the successful completion of this course, the student will be able to: understand quality in fresh and processed vegetables; understand quality in cooked vegetable preparation, based on color, appearance, texture, flavor, seasonings and appropriateness of combinations with sauces or other vegetables; clean, cut, and cook assorted vegetables; prepare harmonious and appropriate vegetable mixtures; prepare and serve vegetables cooked to their proper doneness controlling color, texture, and flavor changes; store fresh and processed vegetables; prepare and identify assorted rices and pastas; prepare vegetable timbales, terrines, purees, chutneys, and relishes; identify unusual and uncommon vegetables; use of kitchen equipment; and, demonstrate safety and 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 maintain sanitation standards. Utilize over production into "specials" on Percival Room Menu. Properly use of kitchen equipment.

CAP 236: FOOD PREP IV (MEAT/SEAFOOD), Prerequisite CAP 136 Upon the successful completion of this course, the student will be able to: demonstrate the fabrication of seafood, meats, and poultry; demonstrate use of proper cooking procedures for seafood, meats, and poultry; identify various seafood, meats, poultry, and wild and domestic game; prepare a galantine; use of kitchen equipment; and demonstrate safety and maintains sanitation standards (HAACP). Fabricate seafood, meats, and poultry. Utilize over production into daily Percival Room "Specials". CAP 237: PANTRY II, Prerequisite CAP 137 Upon successful completion of this course, the student will be able to: demonstrate cold food preparation; demonstrate sandwich preparation; prepare dressings, infused oils, flavored vinegars; prepare first course items; prepare garnishes for cold and hot food presentation; and, prepare compound butters. Cold food preparation consisting of: salads, fruit plates, appetizers, sandwiches, pastas, ices, pates, and terrines. Prepare and pipe various butters for Percival Room use. Utilize over production into Percival Room daily "specials". Prepare garnishes for cold and hot food items. Introduction to ice carving. Research, develop, and cost out menu. Demonstrate safety and maintain sanitation standards. CAP 238: SAUCE II, Prerequisite CAP 138 Upon successful completion of this course, the student will be able to prepare five (5) "mother sauces" and variations: Bchamel, Espangole, Hollandaise, Tomato, and Veloute. The seasoning principles needed for sauce preparation. Stock preparation, thickened and unthickened soups. Soup cooking: hot, cold, clear, cream, and soups to order. Holding of soups and sauces (hot and cold). Correctly prepare a consomm with proper garnishes. Understand techniques in sauce preparation: deglazing, reduction, starch thickness, and starchless thickness. Utilize over production into Percival Room menu. Research, develop, and cost out menu items on Percival Room menu. Demonstrate safety and maintain sanitation standards. CAP 267: GARDE MANGER, Prerequisites: CAP 137 and 237 Upon successful completion of this module the student should be able to: Identify and prepare canaps and hot and cold hors d'oeuvres, develop fundamental skills in the preparation of forcemeats such as pates, galantines, terrines, and sausages, prepare savory mousses and gelatins. Identify tools and equipment used in ice carving, prepare a variety of frozen ices, process wait staff orders in a timely manner, have a mastery of fresh fruits / vegetables, exhibit and demonstrate supervisory skills, demonstrate proper and appropriate portioning techniques. Student is able to "Mise en Place" station relevant recipes, able to properly receive, prep, store, label, date, rotate and generally handles course related food products to include meats and other high protein food sources. Student is able to properly make a variety of salad dressings, demonstrate standard cuts, properly handle and prepare a variety of salads. Student is able to demonstrate good customer relations, utilize over production items, demonstrate proper plate presentation, and prepare customer orders from wait staff are prepared in a timely manner.

CAP 268 /CAP 269: CLIPPER CAF / PERCIVAL ROOM SOUS CHEF, Prerequisites: Three CAP courses above 200 level. Upon the successful completion of this course, the student will be able to: demonstrate kitchen supervisory skills; demonstrate basic baking skills; demonstrate an understanding of kitchen production; demonstrate Mise en Place organization; demonstrate the cookery of special entrees; utilize over production into specials; maintain safety and sanitation standards; and, work closely with instructors. Students must demonstrate the use of Red and Blue health inspection sheet. The student upon completion of this course should be able to make proper operational decisions that the kitchen staff will produce quality food products. V. COURSE CONTENT On Cooking, A Textbook of Culinary Fundamentals. Students are responsible for all chapters Fall: Chapters: AA: 2, 3, 8, 9 AB: 35, 36, 5, 6 AC: 10, 11, 12. Winter: Chapters: AA: 29, 19, 21 AB: 27, 28, 34 AC: 22, 25, 7. Spring: Chapters: AA: 18, 20, 24 AB: 30, 31, 32 AC: 33, 26, 23. Students are to complete ALL Questions for Discussion and Terms to Know after each chapter. Must be typed. Chapter 1 # Professionalism Chapter 2 # Food Safety and Sanitation (CAP 103) Chapter 3 Menus and Recipes Chapter 4 # Tools and Equipment Chapter 5 # Knife Skills Chapter 6 # Flavors and Flavorings Chapter 7 # Dairy Products Chapter 8 Mise en Place Chapter 9 Principles of Cooking Chapter 10# Stocks and Sauces Chapter 11#Soups Chapter 12#Principles of Meat Cookery Chapter 13 # Beef Chapter 14 # Veal Chapter 15 # Lamb Chapter 16 # Pork Chapter 17 # Poultry Chapter 18 Game Chapter 19 #Fish and Shellfish Chapter 20 # Eggs and Breakfast Chapter 21 #Vegetables Chapter 22 # Potatoes, Grains and Pasta Chapter 23 #Healthy Cooking (Nutrition, CAP 102) Chapter 24 # Salads and Salad Dressings Chapter 25 # Fruits

Chapter 26 # Sandwiches Chapter 27 Charcuterie Chapter 28 Hors Doeuvre and Canaps Chapter 29 Principles of the Bakeshop Chapter 30 Quick Breads Chapter 31 Yeast Breads Chapter 32 Pastries and Cookies Chapter 33Cakes and Frostings Chapter 34 Custards, Creams, Frozen, Desserts, and Dessert Sauces Chapter 35 Plate Presentation Chapter 36 Buffet Presentation

VI. EVALUATION GUIDELINES Grading in a vocational training program is a measurement of growth in skill and professional work ethics and personal appearance. Skill development, production (preparation), Mise en Place (organization), sanitation, teamwork, research projects, lecture notebooks, competency, homework, daily journals and testing make up the grading components. LATE ASSIGNMENTS WILL NOT BE ACCEPTED and a ZERO (0) POINT VALUE WILL BE ISSUED. EVALUATION PROCESS Students are evaluated and graded by the faculty. Performance is not compared to other students, but is based on the level of performance anticipated by this program based on overall industry standards. A) Testing & Homework 20% (200 Points) Testing (There are no make-up exams), All homework must be typed and may be e-mailed no later than 7:10am on the due date. Lecture notes, cost outs, information discussed in class, required reading, demonstrations, video instruction, daily journal, laboratory and menus will comprise this portion of the students grade .The Daily Journal / self- evaluation is to be completed daily with date of entry with comments on learning reflections. These documents are to be maintained in a student portfolio and will be collected weekly. B) Projects 20% 20% (200 Points) There will be at least one project for each module. Each Project Paper (to be 5 pages, doubled space, font size 12) must be professional and readable, objective, clear, concise, fluent, reads well aloud, includes observable facts, meaningful, relevant content. A bibliography must be attached with ISBN numbers and /or web sites. Except for journals and cost outs, ALL work must be typed. Any plagiarized paper will receive zero points for a grade and an F grade will be given for that project. Menu Projects are to include: one appetizer, one soup, one salad, five entrees. Projects must include recipes, procedure and number of servings and serving size. The entres must be cost out

to include cost per portion. ALL work needs to be shown. A printable menu description of your entrees also needs to be included. NO LATE PROJECTS ACCEPTED. Fall AA: Project paper on the hospitality industry. Focus on Employment opportunities. AB: Develop a useable cover letter and resume. Reply to two Help Wanted ads, using cover letter and resume. Must be first turned to Chef Bill for credit. AC: Project paper on Kosher Foods. Winter AA: Project paper on smoking foods, include brines / rubs. AB: Project paper on the CUISINE of an Asian country. AC: Develop an American (North or South) menu. Spring AA: Project paper on the history of American Cuisine. AB: Develop an organizational chart with job descriptions for a kitchen. AT least 5 positions. AC: Develop a European menu- using at least three countries. C) Attendance 10% (100 Points) The nature of the Food Service/Hospitality industry is such that attendance and punctuality are of primary importance. For this reason the Culinary Arts Program requires strict adherence to our attendance policy. Excessive absences on the job will result in termination by most employers. The workload and time deadlines dont change if someone does not report to work, creating a hardship for the rest of the working team. Daily class schedule is as follows: 7:10 12:50 p.m. Monday through Thursday Students not on their assigned stations as designated will be considered absent for the day. Attendance guidelines for general education and division academic classes are determined by the instructor. Grades are determined by the instructor. Absences: It is a courtesy to your fellow student to call-in when absent. Please leave notification by 7:00 a.m. for each absence. The Culinary Arts Program office telephone number is 360-596-539. Leave a message if there is no answer. a. Each unexcused absence will result in a 50% down grade for the attendance portion of the module grade. b. There is a maximum of two days of unexcused absences in each quarter. c. A third unexcused absence in a quarter will result in dismissal from the program. d. Students arriving after 7:20 a.m. or leaving prior to the end of the instructional day (1:00 p.m.) without instructor approval will be recorded the same as an absence. e. For an absence to be considered excused a student must have documentation from a medical professional; or, if there is a serious illness or death in the family; or, if there is a summons for jury duty. A call-in is still necessary by 7:00 a.m. each day. Please note carefully the following paragraph.

Any three (3) days of absences in a module-excused or unexcused- will result in an f for that module, and possible dismissal from the program. 100% Attendance should be every students goal!

D) Laboratory Performance: 50% (500 Points) 1) Skill Development The progressive development of hand skills and techniques; proficiency in the use of hand tools and knives; knowledge of basic cooking methods and application of these methods; communication skills; maintenance of a positive, helpful attitude (team oriented); dedication to increased learning and advancement of culinary knowledge. 2) Production Completes required tasks in a timely manner; ability to progressively increase production quantity and maintain quality standards; provides assistance as needed (team work); practices and promotes professional work ethics. 3) Organization Self motivated, self disciplined, dependable, and timely; follows directions, makes a plan and follows through; maintains a clean, efficient, and safe working environment; develop the ability to anticipate expected, and unexpected situations. 4) Competency Evaluation Sheet Competency Evaluation Sheet to be completed by student. See below. Competency Evaluation Key 1 - Student has done with constant supervision or correction. 2 - Student has done with frequent supervision or correction. 3 - Student has done with some supervision or correction. 4 - Student has done with little supervision or correction. 5 - Student has industry competence at entry level or above.

VII GRADING SCALE: Minimum Points 950-1000 900-949 870-899 830-869 800-829 770-799 730-769 700-729 630-699 600-629 0- 599 A AB+ B BC+ C CD+ D F 4.00 3.67 3.33 3.00 2.67 2.33 2.00 1.67 1.33 1.00 0 Superior Achievement High Achievement Satisfactory Achievement Minimum Achievement

Students are evaluated and graded by the faculty. Performance is not compared to other students, but is based on the level of performance anticipated by this program (based on overall industry standards. PLAGIARISM Definition: What is Plagiarism? Simply stated, plagiarism is using another persons words or ideas without giving credit to the other person. We often assume that most students understand the difference between using an article, book, etc. as a reference and borrowing wording material for a presentation. What are some common types of plagiarism? Downloading a free research paper (often written by another student potentially with old references). Buying a commercially offered research paper. Copying an article or paper from the web. Cutting and pasting a paper from several sources. Paraphrasing or quoting certain parts from an original text. False citations. In their book, The Logic and Rhetoric of Expression, Harold C. Martin and Richard M. Ohmann identified some distinct forms of plagiarism, including: 1. Word-For-Word Plagiarism This example will likely consist of an opening sentence of a paragraph, or a portion of it that is composed by the writer. What follows will be an exact copy of the original text of anothers work. This is the most obvious form of plagiarism we face and, perhaps surprisingly, the most common. 2. The Mosaic In this example, the writer will pull various short phrases from an original text and weave them into their writing in various ways. 3. The Paraphrase Martin and Ohmann indicated the purpose of paraphrase should be to simplify or to throw a new and significant light on a text . . . and should be rarely resorted to by a student except for the purpose of . . . personal enlightenment. Revised: Spring 13