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SYLLABUS SUBJECT TO CHANGE Culinary Arts Program-w14 CAP 120, Cold Food Production William A.

Wiklendt, CEC, CCE, AAC. Chef Instructor Office: Bldg. 27-108 Phone: 360.596.5392 http://bwiklendtatspscc.weebly.com/ E mail: bwiklendt@spscc.edu Office Hours: Monday-Thursday 6:30 a.m.-7:00 a.m. or by appointment Class Meets: Monday, Tuesday, Wednesday, and Thursday Lecture 7:00 a.m. - 7:50 a.m., Tues. and Thurs. Bldg. 27-102 -Classroom Lab 8:00 a.m. - 12:50 p.m., Bldg. 27- Kitchen / Percival Dining Room NO ELECTRONIC DEVICES ARE TO BE OPERATIVE DURING CLASS

COURSE DESCRIPTION: Introduction to basic salad and cold sandwich preparation for volume food service operations. Organization of pantry and delicatessen stations with an emphasis on speed, quantity production, and plate presentation. Demonstrate knowledge of cheese. Advanced cold food preparation will include the preparation of hors oeuvres and canaps, pates, terrines, galantines, cured and smoked meats and seafood. There is an emphasis on cold food presentation. Prerequisite: MATH 090, READ 092 and ENGL 092; and instructor permission I. TEXTBOOKS / Required Items A. The Working Garde Manger, Al Meyer, CPC Press, ISBN: 978-1-4398-6630-6. B. On Cooking, A Textbook of Culinary Fundamentals 5th edition, Sarah Labensky, Prentice
Hall, ISBN: 978-0-13-211612-1.

C. Purchasing, National Restaurant Association 2nd edition, , ISBN: 987-0-12-218164-8 D. Complete Book of Knife Skills, Elliot & DeWan, Robert Rose, and ISBN: 978-00256-3. E. Food Service Competencies F. Food Service Periodicals G. Personalized Uniforms with Logos H. Knife Kits I. Garnishing Kits Recommended 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. Quantity Food Purchasing, Lendal H. Kotscherar, Richard Donnelly, Prentice Hall 5th edition. Professional Cooking, Wayne Gisslen, 7th edition, John Wiley and Sons, Inc., New York, 2010. II. STUDENT LEARNING OUTCOMES Upon completion of the course, the student will be able to: A. Prepare and evaluate salad dressings. B. Prepare and evaluate each of the basic types of salad. C. Prepare and evaluate cold sandwiches. D. Prepare and evaluate hors doeuvres and appetizers. E. Define and describe cheese. F. Prepare pates, terrines, and other molded dishes. G. Prepare and evaluate preserved foods. H. Understand the techniques of cold food presentation. III. COLLEGE WIDE ABILITIES A. Communicate effectively. B. Think logically and critically. IV. COURSE CONTENT A. Prepare and evaluate salad dressings. 1. Define salad dressing and describe its purposes. 2. Identify, define, and describe the types of salad dressings. 3. Prepare a variety of salad dressings and evaluate the quality of each. B. Prepare and evaluate each of the basic types of salad. 1. Identify a variety of common salad greens. 2. Prepare and dress greens for a salad. 3. Evaluate the quality of properly prepared and dressed green salad. 4. Evaluate the quality of fruit and prepare fruit for salads. 5. Identify, describe, and prepare a variety of composed salads. 6. Evaluate the quality of composed salads. C. Prepare and evaluate cold sandwiches. 1. Identify and describe the purpose of the elements of a sandwich. 2. Set up an efficient sandwich station. 3. Prepare a variety of cold sandwiches. 4. Evaluate the quality of cold sandwiches. D. Prepare and evaluate a hors oeuvre and appetizers. 1. Define and describe hors oeuvre, appetizers, and canaps. 2. Explain the importance of presentation and garnishing for hors oeuvre, appetizers, and canaps. 3. Evaluate the quality of hors oeuvres, appetizers, and canaps. E. Define and describe cheese. 1. Define and describe a variety of cheese categories. 2. Discuss how various cheeses are made and their uses.

3. Use cheese as an ingredient in recipes. 4. Taste various cheeses and evaluate their quality. F. Prepare pates, terrines, and other molded dishes. 1. Define aspic gelee and describe its functions. Demonstrate fundamental skills in the preparation and uses of aspic. 2. Evaluate the quality of aspic gelee and items coated with it. 3. Define and describe forcemeat and its various forms including pate, terrine, galantine, mousseline, and sausage. 4. Prepare and present a variety of forcemeat products. 5. Evaluate the quality of forcemeat products. G. Prepare and evaluate preserved foods. 1. Define and describe various methods in which food is preserved (i.e. brining, salting, curing, and smoking). 2. Prepare foods for preservation and prepare preserved foods. 3. Evaluate the quality of preserved foods. H. Understand the techniques of cold food presentation. 1. Demonstrate food presentation techniques using a variety of plates, platters, and trays. 2. Evaluate the quality of plates, platters, and trays. 3. Produce decorative centerpieces (i.e. fruit and vegetable carvings, salt dough, tallow and ice carvings) On Cooking, A Textbook of Culinary Fundamentals -CAP 120 Students are responsible for and are to complete ALL Questions for Discussion and Terms to Know after each chapter. All assignments must be typed and zero credit for late assignments. Homework may be e-mailed. Chapters: *2 (read only), 5, 8 (read only), 26, 24, ** 6, 28, 27, *** 35, 36, Chapter 2 # Food Safety and Sanitation (CAP 103) Chapter 5 # Knife Skills Chapter 6 # Flavors and Flavorings Chapter 8 # Mise en Place Chapter 24 # Salads and Salad Dressings Chapter 26 # Sandwiches Chapter 27 # Charcuterie Chapter 28 # Hors Doeuvre and Canaps Chapter 35 # Plate Presentation Chapter 36 # Buffet Presentation

V. 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 7:00am on the due date. Lecture notes, cost outs, information discussed in class, required reading, demonstrations, video instruction, daily journal, competencies, 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 as directed. B) Projects 20% 20% (200 Points) There will be TWO projects for each quarter. Each Project Paper (to be 5 pages, doubled space, font size 1) 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. Project #1- Define and describe various methods in which food is preserved (i.e. brining, salting, curing, and smoking). Mid Term (100 points). Project #2 - Project paper on the preparation and process of making SAUSAGE; from the selection of meat (and its grind), the making of the forcemeat, binding agents, the use of herbs and spices as flavoring agents, the type of casings and the method of cooking. (entire process) Final (100 points) 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: 7:00 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 before 7:00 a.m. for each absence. The Culinary Arts Program office telephone number is 360-596-5392

(Chef Bills phone).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 grade. b. There is a maximum of two days of unexcused absences in each quarter. c. Students arriving after 7:00 a.m. or leaving prior to the end of the instructional day (12:50 p.m.) without instructor approval will be recorded the same as an absence. d. 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 before 7:00 a.m. each day. Please note carefully the following paragraph.
Any three (3) days of absences in a quarter-excused or unexcused- will result in an f grade. 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.

VI. GRADING SCALE: Minimum Points 950-1000 900-949 870-899 830-869 A AB+ B 4.00 Superior Achievement 3.67 3.33 3.00 High Achievement

800-829 770-799 730-769 700-729 630-699 600-629 0- 599

BC+ C CD+ D F

2.67 2.33 2.00 Satisfactory Achievement 1.67 1.33 1.00 Minimum Achievement 0

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.

South Puget Sound Community College Culinary Arts Program Required Knowledge & ACF Competencies 2012 for Degree Programs
For the

American Culinary Federation Education Foundation Accrediting Commission


Effective January 2012

KNOWLEDGE AREA: Food Preparation Course Number(s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CAP 120 PURPOSE: To develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products. To operate equipment safely and correctly. To apply knowledge of laws and regulations relating to safety and sanitation in the kitchen. 1. Define salad dressing and describe its purposes. 2. Identify, define, and describe the types of salad dressings. 3. Prepare a variety of salad dressings and evaluate the quality of each. 4. Identify a variety of common salad greens. 5. Prepare and dress greens for a salad. 6. Evaluate the quality of properly prepared and dressed green salad. 7. Identify, describe, and prepare a variety of composed salads. 8. Evaluate the quality of composed salads. 9. Identify, and describe the purpose of the elements of a sandwich. 10. Prepare a variety of hot and cold sandwiches. 11. Evaluate the quality of sandwiches.

KNOWLEDGE AREA: Garde Manger Course Number(s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CAP 120 PURPOSE: To develop skills in producing a variety of cold food products. To prepare items appropriate for buffet presentation, including decorative pieces. COMPETENCIES: Students will be able to: 1. Identify tools and equipment used in garde manger, emphasizing safety and sanitation procedures. 2. Define and describe hors doeuvre, appetizers, and canaps. 3. Explain the importance of presentation and garnishing for hors doeuvre, appetizers, and canaps

4. Prepare a variety of hors doeuvre, appetizers, canaps and basic garnishes. 5. Evaluate the quality of hors doeuvre, appetizers, and canaps. 6. Define aspic gelee and describe its functions. Demonstrate fundamental skills in the preparation and uses of aspic. 7. Evaluate the quality of aspic gelee and items coated with it. 8. Define and describe forcemeat and its various forms including pate, terrine, galantine, mousseline, and sausage. 9. Prepare and present a variety of forcemeat products. 10. Evaluate the quality of forcemeat products. 11. Demonstrate food presentation techniques using a variety of plates, platters and trays. 12. Evaluate the quality of prepared plates, platters and trays. 13. Produce decorative centerpieces (i.e. fruit, vegetable carvings, salt dough, tallow and ice carvings). 14. Define and describe various methods in which food is preserved (i.e. brining, salting, curing, and smoking). 15. Prepare foods for preservation and prepare preserved foods. 16. Evaluate the quality of preserved foods. 17. Define and describe a variety of cheese categories. 18. Discuss how various cheeses are made and their uses. 19. Use cheese as an ingredient in recipes. 20. Taste various cheeses and evaluate their quality.