ar016 Course Outline | George Brown Calloge George Brown College COURSE NAME: THEORY OF FOOD I COURSE CODE: HOSF1029 CREDIT HOURS: 2 COURSE CONTACT 28 HOURS: PREREQUISITES: COREQUISITES: EFFECTIVE DATE: PLAR ELIGIBLE: YES (x) NO() September 2014 EQUITY STATEMENT George Brown College values the talents and contributions of its students, staff and community partners and seeks to create a welcoming environment where equity, diversity and safety of all groups are fundamental. Language or activities which are inconsistent with this philosophy violate the College policy on the Prevention of Discrimination and Harassment and will not be tolerated, The commitment and cooperation of all students and staff are required to maintain this environment. Information and assistance are available through your Chair, Student Affairs, the Student Association or the Human Rights Advisor. George Brown College is dedicated to providing equal access to students with disabilities. If you require academic accommodations visit the Disability Services Office or the Deaf and Hard of Hearing Services Office on your campus. STUDENT RESPONSIBILITIES Students should be familiar with the college's policies regarding the grading system, withdrawals, exemptions, class assignments, missed tests and exams, supplemental privileges, and academic dishonesty. College policies can be viewed on the college's website at: http://www.georgebrown.ca/policies . Full-time students should obtain a copy of the Student Handbook and refer to it for additional information. Students are required to apply themselves diligently to the course of study, and to prepare class and homework assignments as given, Past student performance shows a strong relationship between regular attendance and success. COURSE DESCRIPTION ‘This course introduces students to fundamental concepts, practices and terminology of the food service industry, Students will build a repertoire of culinary theoretical knowledge, which compliments and expands on their practical studies in Foundations and Essentials. Ingredients, techniques and culinary applications will be explored, Students engage in tap hwwrw.gergebr own calCOlgbahospialiy-and-turismigeorge-brawn-chet-schooicourses/MOSF 028M OSF1029-Maserhimlar016 Course Outline | George Brown Calloge sensory evaluation, palate development, group dynamics and interpersonal skills through online discussions, collaborations, assignments and in class activities. ESSENTIAL EMPLOYABILITY SKILLS ‘As mandated by the Ministry of Training, Colleges and Universities essential employability skills (EES) will be addressed throughout all programs of study. Students will have theopportunity to learn (L) specific skills, to practice (P) these skills, and /or be evaluated (E) onthe EES outcomes in a variety of courses. The EES include communication, Aumeracy, critical thinking & problem solving, information management, interpersonal and personal skills. Thefaculty for this course has indicated which of the EES are either Learned (L), Practiced (P), or Evaluated (E) in this course: ‘Skill LIPlE si LIPle x [x |x x [x |x 1. communicate clearly, 7. locate, select, organize concisely and correctly in and document the written, spoken and information using visual form that fulfills the appropriate technology purpose and meets the and information sources needs of the audience 2. respond to written, 8. show respect for the spoken or visual messages diverse opinions, values, in a manner that ensures belief systems, and effective communication contributions of others 3. execute mathematical 9. interact with others in operations accurately groups or teams in ways that contribute to effective working relationships and the achievement of goals x x [x k [x 4. apply a systematic 10. manage the use of time approach to solve and other resources to problems complete projects x fx x 5. use a variety of thinking 11. take responsibility for skills to anticipate and ‘one's own actions, solve problems decisions and consequences 6. analyze, evaluate, and apply relevant information from a variety of sources COURSE OUTCOMES AND OBJECTIVES Upon successful completion of this course the students will have reliably demonstrated the ability to: 1. Identify and interpret universal culinary concepts, practices and terminology of the professional kitchen. 2. Compare and appraise fundamental cooking techniques, tools and equipment in tap hwwrw.georgebr own. calCOlgbahospialiy-and-tourismigeorge-trawn-chet-schoolcourses/MOSF 102814 OSF1029-Maserhimlar016 Course Outline | George Brown Callege traditional, contemporary and innovative contexts. 3. Describe and categorize essential culinary ingredients and food groups. 4. Create a blog that documents a progressive understanding of palate development and sensory evaluation techniques through critical analysis. 5. Analyze current industry trends and directions by participating in online group debates and discussions, 6. Employ industry standards of professional conduct for group interactions in class and on line, First Impressions standards of excellence as actively demonstrated in your pride in profession, people, place and program must be consistently adhered to CHCA facilities, DELIVERY METHODS ‘Theory of Food 1 will be delivered in fourteen two hour classes. The material will be delivered through blended learning techniques including; in-class lectures, demonstrations, interactive assignments and discussions supplemented by on line activities, assignments and discussions. LIST OF TEXTBOOKS AND OTHER TEACHING AIDS Required: Gisslen (2014), Professional cooking for Canadian Chefs, 8th Edition Alvares, Hoffman, Kanchan, Matthews, (2013) Foundations and Essentials Manuals HOSF 1204 Recommended / Optional: McGee, Harold (2004), On Food and Cooking TESTING POLICY Students must achieve a passing grade of 50% to successfully complete the course. 1. It is expected that the student is familiar with the college's policies, procedures, and Codes of Conduct as they pertain to academic matters including exams, assignments (evaluated work) and in-class behavior and behavior on college property. 2. Exemption or deferral of a term exam and/or final examination is not permitted except for a medical or documented personal emergency. The professor must be notified by email prior to the exam. Appropriate documentation, as determined by the college, must be submitted. 3. Test dates are announced in class, are included in the course outline and posted on WebCT. Students are responsible for keeping track of these dates. 4, If a student misses a test/final exam they must: (a) contact the professor in advance of the test date unless they can document that this was not possible and (b) provide appropriate formal support documentation to the professor within three (3) working days of the scheduled test date, otherwise a score of "0" will be assigned for that test. (Acceptable documentation is a doctor's note, a court summons or funeral documentation). 5.A make-up term test/exam may be arranged with the professor based on the above requirements. The professor will set the date for a granted make-up exam. The professor may elect to give a student an exam which is different in format and composition from the original test. 6. There are no re-tests, and/or supplemental assignments for missing a test. The professor may adjust a student's final grade if a make-up for a missed test is not possible (supporting documentation required ~ see item 3 above). 7. It is the student's responsibility to check and verify their grades (Bb - My Grades) and test scores within 5 working days of the results being posted. After that period, they will be assumed by the professor to be correct and not subject to change, 8. Students requesting accommodations must present appropriate documentation and ip hwurw gor gobrowr.calCOlghohospiliy-and-tourismigeo gs brown chet sche Icourses/MOSF 10254 OSF1029-Mastorhinlar016 Course Outline | George Brown Calloge submit a request/reminder email to the professor at least 3 days before a scheduled test. 9. Arriving Late for a Test, Quiz, Examination or Other Graded Activity. It is the responsibility of the student to arrive on time for all exams, tests, quizzes, and other graded activities (examinations). A student who is granted late admission will not receive any additional time to complete the activity. 10. Classes missed due to holidays. Students are responsible for material covered on dates which are civic holidays. Tests and exams will include this material. ASSIGNMENT POLICY Students unable to submit an assignment by the due date should discuss the matter in advance with their professor. Late assignments will be handled at the professor's discretion. Late assignments may not be accepted or may incur a penalty of up to 20% of the grade for each day late, EVALUATION SYSTEM P% of sessment Lscrpion: fpurcomets) FES | Listes week final rade eT Matple cave, [nz Ze WEE fox |T/F, Short wer Fivestions ee Htiple choice, fh23 Ze Weert ——ff0% |T/F, Short. iscussions nine 78,910 Weeks 10% iscussions; 6 h,2,5,7,10,12 jodules uulinary Blog On line f5,6 /6,7,9,10 pWeeks pov ctivities issignment; 5 h,3,6,7,9 jodules inal Exam Multiple choice, [1,2,3,4,5 (2,610 Week 14 pov IT/F, Short nswer yuestions TOTAL:|100% GRADING SYSTEM ‘The passing grade for this course is: 50 [a+[90-100]4.0| [8+|77-79|3.3| [c+]67-69|2.3| [D+|57-59]1.3] [< 50|F[0.0 A_| 86-89 |4.0| |B [73-76|3.0| |c [63-66|2.0| |D |50-56]1.0 ia- | 80-85 |3.7| |B- [70-72|2.7| |e- [60-62|1.7 Excerpt from the College Policy on Academic Dishonesty: ‘The minimal consequence for submitting a plagiarized, purchased, contracted, or in any manner inappropriately negotiated or falsified assignment, test, essay, project, or any evaluated material will be 2 grade of zero on that material. To view George Brown College policies please go to www,georgebrown ca/policies. tap dhwwrw.gergebrown.calCOlgbahospialiy-and-ourismigeorge-trawn-chel-schooicourses/MOSF /N029IHOSF1029-Maserhimlar016 Course Outline | George Brown Calloge TOPICAL OUTLINE lweerfropic / Task] OMFEO™® [Content / Activities Resources 1 [Introduction [1,2,3,4 rofessional Cooking for Be, ‘Theory of 1, Welcome and he Canadian Chef 8” ‘ood I orientation dition, Gisslen 2. Course Overview aon, Gis 3. Intro to Blackboard ‘ 4 intro to Blog Assignment; Cooks bio and introduction 5. Blog assignment 6 On ine ascussion assignment The bases —fraSe rafesional Goong for 1. The role of the food service worker 2. Basic kitchen formats 3. Skill levels in food production 4, Standards of Professionalism 5. Kitchen equipment and hand tools 6. The role of recipes 7. Weights and he Canadian Chef 8°” dition, Gisslen ecture, Ppt. emonstration/discussion measures 8, On line discussion assignment 3 Flavour, Taste [1,2,3,4 rofessional Cooking for nd 1. The Physiology of tng Canadian Chef 8” Taste }ensory dition, Gisslen kvalvation 2. The 5 Basictastes Poctura, ppt 3. Flavour, Flavour profiles, flavor builders} 4, Salt and the importance of seasoning 5, Herbs and Spices 6. Palate and palate development 7. Blog Assignment }emonstration/discussion 4 Basie 234 raTessional Cooking for rinciples of 1 Defining heat andre Canadian Chef 8!” ooking with heat transference flue canadian © leat 2. Identifying doneness lecture, Ppt. 3. Cooking: the Jemo/discussion transformation of the major food components when applying heat 4, Defining the basic cooking methods 5 fegetables (1.,2,3,4 Defi stable rofessional Cooking for 2. Tdentivng Vegetable fhe.canedian Cnet 8 tap dhwwrw.gergebrown.calCOlgbahospialiy-and-tourismigeorge-brawn-chel-schooicouses/MOSF 102914 OSF1029-Masterhimlar016 Course Outline | George Brown Calloge varieties and families Lecture, Ppt. 3. Vegetable Cookery: methods, doneness, seasoning 4. Vegetable cookery; flavour, texture, colour, nutrition 5, Seasonality and locally grown 6. On line discussion assignment 7. Quiz © pruis fn2.3.4 ‘Textbook of Culinary 1, Botanical Definition Fundamentals, S. and History abensky, A. Hauser 2. Tree fruits and stone | ecture, Pot, fruits emo/discussion 3, Exotic and tropical fruits in the western kitchen 4. Cooking with fruit 5. Blog Assignment 7 pickles, 234 In Cooking: The Science reserves 1, Preserving Food; ind Lore of the Kitchen ind fundamentals and reserving Fruits and “ermentation safety 2. Pickling; form and function 3. Fermentation 4, Canning and Pressure Canning Basics 5, Blog Assignment /egetables, H. McGee lecture, Pot, in class assignment discussion INTERSESSION o fice, Gans E234 egumes 1. Identify Major varieties of Rice, Grains, and Legumes. 2. Nutrition and special dietary functions 3. The vegetarian diet 4, Proper Storage and handling 5. Grain composition 6. Cooking procedures for rice, grains and legumes 7. On line discussion assignment rrofessional Cooking for he Canadian Chef 8°" dition, Gisslen ecture, Ppt. emo/discussion nd 10 bre Noodles|t,2,3,4 umplings 1. Distinguishing major kinds and shapes of commercial pasta, and determining their quality. 2. Grains used in pasta and dumpling production 3. Fresh and commercial rrofessional Cooking for he Canadian Chef t" dition, Gisslen lecture, Ppt. tap dhwwrw.gergebrown.calCOlgbahospialiy-anc-tourismigeorge-brawn-chet-schoolcouses/MOSF 102914 OSF1029-Maser.himlar016 Course Outline | George Brown Calloge pasta products. 4. Principles of pasta cookery International noodles Traditional dumplings Quiz it jarde Manger lt; The cold kitchen fi.2.3,4 Definition 2. History, Classical and contemporary applications 3. GM in the modern restaurant kitchen 4, GM in large scale and production kitchens Salads Sandwiches 7. HD's Canapes and buffet items 8. On line discussion assignment rofessional Cooking for he Canadian Chef at" dition, Gisslen lecture, Ppt, 12 Stocks and Soups L234 1. Define stocks and soups: 2. Components and ingredients 3. Correct cooling and storing 4, Convenience bases 5, The use of Roux white, blond and brown 6. Categories and classifications of soups| Soup Service Blog Assignment On line discussion assignment rrofessional Cooking for he Canadian Chef 8t" dition, Gisslen lecture, Ppt, 13 [Bauces 1 [1.2.3,4,5,6 1. History of Sauce Making 2. 5 Primary functions of| a sauce 3. Key Ingredients, ‘components and their functions rofessional Cooking for he Canadian Chef at” dition, Gisslen lecture, Ppt, ideo, discussion 14 Sauces 2 234 1. Thickeners; functions and applications 2. Classical and ‘contemporary sauce making 3. Sauce Categories; Classical, contemporary and international rafessional Cooking for he Canadian Chef t" dition, Gisslen lecture, Pot, 15 Final Exam [The Final Exam will be Professional Cooking for tap dhwwrw.gergebrown.calCOlgbahospialiy-anc-tourismigeorge-brawn-chet-schoolcouses/MOSF 102914 OSF1029-Maser.himl 7182016 Ceurse Outine | George Brown Callege somposed of 50 questions the Canadian Chef 8th [47 multiple choice and _ edition, Gisslen rue/false, as well as, 3 shortLecture, Pot. nswer) ‘ere will be no in-class iscussion in week 15. The inal Exam will be \dministered in the ssessment Centre at the t. James Campus. Please note: this topical outline may be modified as resources and circumstances| are required For information on withdrawing from this course without academic penalty, please refer to the College Academic Calendar: htto://www.georgebrown.ca/Admin/Reaistr/PSCal.aspx tap dhwwrw.gergebrown.calCOlgbahospialiy-and-ourismigeorge-trawn-chel-schooicourses/MOSF /N029IHOSF1029-Maserhiml