Hospitality, Tourism & Recreation

Semester: Fall 2023

Course Information
Course: Course Code:
Kitchen Theory and Operations FOSR 1028 - 02
Course Delivery Mode: Details:
In person and Online Theory: On-line – Wednesdays 5-7pm
Kitchen Lab: In-person Thursdays 3 – 9 pm
E103

Instructor Information
Name: Theory: Chef Amy Bracco Email: Amy.Bracco@georgiancollege.ca
Lab: Rob Warren CCC Robert.warren2@georgiancollege.ca
Office Hours: In class or via e-mail Office:
Phone: Class On-line Theory: Wednesdays 5-7pm
Times: Kitchen Lab: Thursdays 3 – 9 pm

General Information
Course Students gain an understanding of the basics of food preparation, equipment safety,
Description: sanitation, hygiene, nutrition, and the overall operation of a commercial kitchen.
Students develop essential skills, knowledge, and professional attitudes required to work
as part of a hospitality team in a kitchen environment.

Course Optional Textbook: On Cooking: A Textbook of Culinary Fundamentals, 7 th Canadian

Resources: Edition by Labensky, Hause, Martel, Malley, Bevan and Sicoli will be on-hold at the library
for student use.

Learning 1. Integrate equipment knowledge and techniques to meet required food

Outcomes: standards
2. Integrate food theory and methods of food preparation to meet required food
standards
3. Incorporate means and measures of assuring food safety and sanitation into
food service operation
4. Lead and work in a team environment to meet food requirements
5. Compare significant characteristics of food products used in a commercial
kitchen environment
6. Recognize the importance of food, labor costing, and product specification in a

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 food service industry
7. Interpret recipes, and several ways of measuring ingredients, using scales and
standard measuring instruments, and be able to differentiate between volume
and weight measurements
8. Practice basic cooking methods to maximize nutritional value and appearance

Evaluation – On-line Theory

Type Learning Outcome Marks
1 Quiz: Food & Kitchen Safety On-line 1, 2, 3, 4 4%
2 Assignment: Tools & Equipment 1, 2, 6, 7 3%
Identification On-line
3 Quiz: Salads – On-line 1, 2, 3, 5 3%
4 Quiz: Sandwiches – On-line 1, 2, 3, 5 3%
5 Assignment: Stocks & Sauces – On-line 1, 2, 3, 5, 6, 7 3%
6 Quiz: Soups – On-line 1, 2, 3, 5, 6, 7 4%
7 Assignment: Flavour & Flavorings – On- 2, 5, 6, 7 4%
line
Reading Week – No Classes
8 Quiz: Cooking Principles On-line 1, 2, 3, 5, 6, 7 4%
9 Quiz: Meat Cookery – On-line 1, 2, 3, 5, 6, 7 4%
10 Assignment: Proteins – On-line 1, 2, 3, 5, 6, 7 3%
11 Quiz: Menu Planning & Food Costing – 2, 6 4%
On-line
12 Assignment: Feature Item Costing – In- 2, 6 4%
class
13 Quiz: Vegetables – On-line 1, 2, 3, 5, 6, 7 4%
14 Assignment: Potatoes, Grains & Pasta – 1, 2, 3, 5, 6, 7 3%
On-line
Total 50%
Evaluation – Kitchen Labs
Type Learning Marks
Outcome
1 Lab Orientation / Uniform information 1,2,3,4,5,7,8 3.846%
2 Orientation/Veg cuts Room E103Knife skills & equipment/ 1,2,3,4,5,7,8 3.846%
routine intro
3 ASSOCIATED FIELD TRIP: CLASS CANCELLED
4 Dry Run- menu 1 Dining room staffPrep food for tasting, run 1,2,3,4,5,7,8 3.846%

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 kitchen as for ALL future labs
5 Menu 1 open to the publicProducing food for dining room, 1,2,3,4,5,7,8 3.846%
individual students marked on;Participation, professionalism,
success.
6 Menu 1 open to the publicProducing food for dining room, 1,2,3,4,5,7,8 3.846%
individual students marked on;Participation, professionalism,
success.
7 Menu 1 open to the publicProducing food for dining room, 1,2,3,4,5,7,8 3.846%
individual students marked on;Participation, professionalism,
success.
Reading Week – No Classes
8 Menu 2 open to the public 1,2,3,4,5,7,8 3.846%
Producing food for dining room, individual students marked on;
Participation, professionalism, success.
9 Menu 2 open to the public 1,2,3,4,5,7,8 3.846%
Producing food for dining room, individual students marked on;
Participation, professionalism, success.
10 Menu 2 open to the publicProducing food for dining room, 1,2,3,4,5,7,8 3.846%
individual students marked on;Participation, professionalism,
success.
11 Menu 3 open to the public 1,2,3,4,5,7,8 3.846%
Producing food for dining room, individual students marked on;
Participation, professionalism, success.
12 Menu 3 open to the public 1,2,3,4,5,7,8 3.846%
Producing food for dining room, individual students marked on;
Participation, professionalism, success.
13 Menu 3 open to the public 1,2,3,4,5,7,8 3.846%
Producing food for dining room, individual students marked on;
Participation, professionalism, success.
14 Menu 1 open to the public Producing food for dining room, 1,2,3,4,5,7,8 3.846%
individual students marked on;Participation, professionalism,
success.
Total 50%

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Schedule of Activities
Week Content/Topic
1 Theory Course ON-LINE – Food Safety &
Sep 5 - 8 Sanitation – optional Chapter 2 in textbook
Lab Orientation IN PERSON – Orientation to lab
classroom and equipment and facility, instructor
expectations and student responsibilities,
professional behaviour and teamwork, safety,
sanitation, and cleaning routines, lockdown and
emergency procedures, uniforms, grading
expectations
2 Theory Course ON-LINE – Tools & Equipment –
Sep 11 – 15 optional Chapter 5 in text
Kitchen Lab orientation E103 2:50 PM START!
Be early!
Knife skills/ complete kitchen operation
overview.
3 Theory Course ON-LINE – Salads – optional
Sept 18 - Chapter 25 in text
22
Kitchen Lab –cancelled -field trip
4 Theory Course ON-LINE – Sandwiches – optional
Sep 25 – 29 Chapter 34 content in text on sandwiches
Kitchen Lab MENU # 1 DRY RUN (PRACTICE)
5 Theory Course ON-LINE – Stocks & Sauces –
Oct 2 – 6 optional Chapter 10 in text
Kitchen Lab – Menu 1 Live Service IN PERSON –
Student teams will make Menu 1 recipe items.
Lab will be open to public for in-person service
of all menu items.
6 Theory Course ON-LINE – Soups – opt. Chap. 11
Oct 10 - 13
Kitchen Lab – Menu 1 Live Service IN PERSON –
Student teams will make Menu 1 recipe items.
Lab will be open to public for in-person service
of all menu items.
7 Theory Course ON-LINE – Flavour & Flavourings
Oct 16 – 20 – optional Chapter 7, pp 108-133 in text
Kitchen Lab – Menu 1 Live Service IN PERSON –
Student teams will make Menu 1 recipe items.
Assessment/Activities
Theory Evaluation – On-line Quiz on
Blackboard – due before 5pm Sept. 13
Practical lab Evaluation - punctuality,
cleanliness, teamwork, sanitation,
station set up & breakdown, kitchen
cleaning, close-down procedure,
attention to demo and knife skills
practice.
Theory Evaluation – On-line Assignment
– due before 5pm Sept. 20
Lab evaluation: punctuality, uniform
cleanliness, teamwork, sanitation,
station set up & breakdown, kitchen
cleaning, close-down procedure,
attention to demo and recipe execution.
Theory Evaluation – On-line Quiz due
before 5pm Sept. 27
No Lab evaluation
Theory Evaluation – On-line Quiz due
before 5pm Oct. 4
Lab evaluation: SEE WEEK # 2
Theory Evaluation – On-line Assignment
– due before 5pm Oct. 11
Lab evaluation: SEE WEEK # 2
Theory Evaluation – On-line Quiz due by
5pm Oct. 18
Lab evaluation: SEE WEEK # 2
Theory Evaluation – On-line Assignment
- due by 5pm Nov. 1, after Reading
Week
Lab evaluation: SEE WEEK # 2
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 Lab will be open to public for in-person service
of all menu items.
Oct 23 – 27 Reading Week – No classes
8 Theory Course ON-LINE – Cooking Principles –
Oct 30 – optional Chapter 9 in text
Nov 3
Kitchen Lab Menu # 2 live
9 Theory Course ON-LINE – Meat Cookery –
Nov 6 – 10 optional Chapter 12 in text
Kitchen Lab –MENU # 2 LIVE
10 Theory Course – ON-LINE – Other Proteins –
Nov 13 – optional selected pages of Chapter 17 (Poultry),
17 Chapter 19 (Seafood) in text
Kitchen Lab – MENU # 2 LIVE
11 Theory Course ON-LINE - Menu Planning & Food
Nov 20 – Costs – optional Chapter 4 in text
24
Kitchen Lab– MENU # 3 LIVE
12 Theory Course – IN PERSON – Recipe Costing
Nov 27 –
Dec 1
Kitchen Lab – MENU # 3 LIVE
13 Theory Course – ON-LINE – Vegetables –
Dec 4 – 8 optional Chapter 22 in text
Kitchen Lab – Menu 3 LIVE – Student teams will
make these menu items. Lab will be open to
public for in-person service of all menu items.
14 Theory Course – Recorded ON-LINE – will be
Dec 11 – available early – Potatoes, Grains & Pasta –
15 optional Chapter 23 in text
Kitchen Lab – MENU # 1 LIVE
Theory Evaluation – On-line Quiz – due
before 5pm Nov. 8
Lab evaluation: SEE WEEK # 2
Theory Evaluation – On-line Quiz – due
before 5pm Nov. 15
Lab evaluation: SEE WEEK # 2
Theory Evaluation – On-line Assignment
– due before class 5pm Nov. 22
Lab evaluation: SEE WEEK # 2
Theory Evaluation – On-line Quiz – due
before 5pm Nov. 29.
Lab evaluation: SEE WEEK # 2
Theory Evaluation – In-class Assignment
Recipe Costing – due in class on Nov.
29.
Lab evaluation: SEE WEEK # 2
Theory Evaluation – On-line Quiz – due
before 5pm on Dec. 13
Lab evaluation: SEE WEEK # 2
Theory Evaluation – On-line Assignment
– due by 5pm Friday, Dec. 15
Lab evaluation: SEE WEEK # 2
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Additional Information

Missed Tests
Tests and exams must be written at the time scheduled. Only documented medical/family emergencies
or conflicting religious observance schedules are grounds for special consideration. Requests for an
adjustment to a prescribed exam or test date must be made before the exam or test date. For further
details go to http://www.georgiancollege.ca/admissions/academic-regulations

AI Statement

While the use of advanced technologies has a place in both the classroom and our industry, it is
imperative to understand it does not replace the use of critical thinking. In this course, please review
the instructions carefully – if it is indicated the assessment is to be completed without the use of AI such
as ChatGPT, this is the expectation. Failure to adhere to this adhere DOES constitute academic
misconduct. As a classroom policy, AI is only to be used when the faculty states within the assignment
instructions. Al use outside of permitted assignments will be subject to academic misconduct, it’s terms,
polices and conditions.

Attendance Policy
In order to achieve the learning outcomes for this course, students must attend and participate in the
practical lab classes. Should a student miss more than 2 practical lab classes, including the orientation
lab, without having a documented excuse that is accepted by the instructor, they will earn a zero for
the missed lab(s) and be disqualified from earning the “Assignment mark for the course.”

Students are expected to be prepared to start the lab at the expected start time, in complete designated
uniform in accordance with Health, Safety and Sanitary Code guidelines. Failure to arrive in time will
count as an absence and will factor into the attendance requirements. No students will be admitted to
the practical lab after 8:15am.

Students will provide documentary justification, medical certificate, police report etc. for their absence
or tardiness to be given consideration for supplementary delivery and evaluation at the Chef/Professor’s
discretion.

Important Links for Students

Academic Rights and Responsibilities http://cat.georgiancollege.ca/academic-regulations/rights-
responsibilities/

Appeal Process http://cat.georgiancollege.ca/academic-regulations/appeals/

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Syllabus Addendum https://georgiancollege.sharepoint.com/sites/Employee/vpa/Documents/Forms/
AllItems.aspx?id=%2Fsites%2FEmployee%2Fvpa%2FDocuments%2FVPA%2DProtocol%2D05%20Syllabus
%20Addendum%2Epdf&parent=%2Fsites%2FEmployee%2Fvpa%2FDocuments

Connect with us on Social Media!

TikTok and Instagram: @georgianhospitality

Facebook and Linkedin: Georgian College Hospitality, Tourism and Recreation

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