Course Syllabus

Course Number: CUL1105Course Title: Concepts & Theories of Culinary Techniques

Class Meetings: (To be completed by instructor)Session/Year: (To be completed by instructor)

Instructor Name: (To be completed by instructor)Email Address: (To be completed by instructor)Phone: (To be completed by instructor)Instructor Availability Outside of Class: (To be completed by instructor)

Concepts & Theories of Culinary Techniques

Course Description: The fundamental concepts, skills and techniques involved in basic cookery are covered in this course. Special emphasis is given to the study of ingredients and cooking theories. Lectures teach organization skills in the kitchen and work coordination. The basics of stocks, soups, sauces, vegetable cookery, starch cookery, meat and poultry are covered. Emphasis is given to basic cooking techniques such as sautéing, roasting, poaching, braising and frying.

Instructional Contact Hours/Credits:

(Please insert the number of weeks, hours, lecture hours, and lab hours the class meets. This must match the language in your catalog.)

Course Length: 11 WeeksContact Hours: 3 Hours

Lecture: 3 Hours per week Lab: 0 Hours per week

Credit Values: 3 Credits

Quarter Credit Hour Definition:A quarter credit hour is an amount of work represented in intended learning outcomes and verified by evidence of student achievement that is an institutionally established equivalency that reasonably approximates not less than:

(1) One hour of classroom or direct faculty instruction and a minimum of two hours of out-of-class student work each week for 10-12 weeks, or the equivalent amount of work over a different amount of time; or

(2) At least an equivalent amount of work as required in paragraph (1) of this definition for other academic activities as established by the institution including laboratory work, internships, practica, studio work, and other academic work leading to the award of credit hours.

Course Competencies: Upon successful completion of this course, the student should be able to:

Identify basic kitchen utensils and equipment associated with the culinary profession, as well as measuring devices

List and describe the method of preparation for all major stocks List and describe the method of preparation for the Grand Sauces and various

derivatives of each List and describe the method of preparation for clear soups, puree and cream soups,

and specialty soups Demonstrate adult and professional manner during all classes, both laboratory and

lecture List and explain the methods of preparation for basic vegetables and starches List and explain all basics in regard to heat application as to:

o Roastingo Sautéingo Pan Fryingo Braisingo Simmeringo Deep Fryingo Submerge Poachingo Shallow Poaching

Course Objectives:While objectives are specific areas of importance, competencies define a broader set of goals. At the completion of this course the student should be able to:

Prepare students for externship by maintaining a working atmosphere and professional environment

Define common kitchen terminology and vocabulary Define proper methods and techniques when applying all basic fundamental

standards of cooking Define safe standards of food preparation, sanitation while working in a food

production environment Define the fundamentals of Culinary Techniques Communicate with Chef / Instructor and students in a professional manner

All course objectives outlined will be covered; however, the exact sequence and timing may be adjusted by the chef/instructor.

Pre OR Co requisite(s): Sanitation Certificate or completion of TAPs

Employability Skills:One of the instructional goals of the International Culinary School is to assist the student in developing employability skills by coaching and teaching these skills. This is accomplished by setting high expectations, and establishing accountability for these expectations by giving timely, positive and consistent feedback. Both the instructor and the students will participate in a learning community that models excellent employability skills: Teamwork, Time Management, Communication, Problem Solving, and Professionalism.

Required Digital Textbook: The Art Institutes. 1st Edition. E-Book - Foundations of Professional Cooking: A Global Approach. Pearson: 2008ISBN: VBK: 978-0558817480

Materials and Supplies: Knife Kit

Instructional Materials: Students will become familiar with issues and course content through assignments

and reading material Instructor will provide additional information in a lecture/discussion format Instructor will provide additional information and skills in a hands-on lab format Instructor will introduce particular topics, clarify reading, identify major issues of

significance and indicate the focus of class discussion or lab assignments Student will apply the course information through the use of assignments, class

discussions, web site materials, case studies, hands-on assignments, and exams

Estimated Homework Hours: Lab: None; Non-Lab: 4-6 Hours per week

Technology Needed: Hand calculator, assess to a computer and/or computer lab

Grading Scale: All assignments must have clear criteria and objectives to meet. All students shall be treated equitably. It will be that student’s right to know his/her grade at any reasonable point that information is requested by that student.

The criteria for determining a student’s grade shall be as follows (on a percentage of total points basis):

(Please use the grading scale in your catalog and on your transcripts.)

A 100-93A- 92-90B+ 89-87B 86-83B- 82-80C+ 79-77C 76-73C- 72-70D+ 69-67D 66-65F 64 or

below

Process for Evaluation

Grading Breakdown:

Final Grades: Area QuantityTotal Points

% Of Total

Homework 100 points x 9 weeks 900 20%Weekly Quizzes 100 points x 8 quizzes 800 20%Notebook 100 points 100 10%Midterm Examination 100 points 100 10%Final Examination 100 points 100 20%Group Project 100 points 100 20%

Total 2100 100%

Student Evaluation/Grading Policies: Class time will be spent in a productive manner Grading will be done on a point system Points for individual activities will be announced All work must be received by the set deadlines On-time projects may be redone with instructor approval

Classroom Policies: See Culinary Policies and Procedures Students with Disabilities:The Art Institute of is committed to providing qualified students with a disability an equal opportunity to access the benefits, rights and privileges of school services, programs and activities. The Art Institute of provides reasonable accommodations to students with documented disabilities.

Accommodation requests should be submitted as far in advance as possible. It is the responsibility of the student to contact the Student Affairs Department to initiate this process (phone #). The Student Affairs Department will assist qualified students with disabilities in acquiring reasonable and appropriate accommodations.

IMPORTANT ADDITIONAL NOTES – SPECIFICS ABOUT ASSIGNMENTS:

Notebook Requirements:

It will be the responsibility of all Culinary Arts students to have a three-ring notebook. Each student will be held accountable for keeping the notebook neat, up to date and organized. The notebook should contain all lecture notes, handouts, vocabulary and quizzes. You will be building a reference guide for your future. It is recommended that you edit and type lecture notes in order to make your notebook as concise and organized as possible. An organized notebook MUST contain section dividers to separate major content items and labeled as follows:

A. LecturesB. TerminologyC. HomeworkD. Handouts E. Quizzes and Test

This notebook will be graded from time to time (with or without notice). The rewriting of notes and keeping the notebook up to date is a job that is to be done daily. Information sheets and recipes should be filed along with notes in the proper categories.

The goal is to create a learning tool and reference that will serve the student even beyond the scope of this course. The notebook will be reviewed at the end of the quarter and is included in the measurement for the course.

Suggested Weekly Outline:

Week 1 Lecture: Review the purpose and scope of the class, the syllabus and classassessments Describe types, uses and signs of quality in classically prepared stocks. Describe the proper procedure for producing chicken, brown stock, white veal stock, and vegetable stock.Articulate the effect of thickening agents: particulate, participate, and temperatureDescribe and classify the traditional sauce families: liquids,thickening agents, leading sauces and small saucesDescribe the composition of the mother sauces.Describe the theory and practice of preparing emulsions.Weekly Case Study

Homework: Vocabulary Assignment Read Chapter on Stocks, Sauces Pages 442 – 466and Soups Pages 526 - 543

Week 2

Week 3

Lecture:

Homework:

Lecture:

Weekly Quiz Classify and give examples of soups in the following classes: clear, cream, pureed, bisques, chowders, and special regional soups.Describe the criteria for the service of soups: portions, sizes, temperature, holding for service, garnishes, etc.Describe the correct procedure and critical points in preparing a consommé. Discuss qualities of a properly made consommé, and appropriate garnishes.Articulate the scope and purpose of the group project and identify groupsWeekly Case StudyVocabulary Assignment Review Chapter on Soups, and Read Chapter on Breakfast Cookery

Pages 569-585

Weekly QuizList, and describe the composition, grades, sizes, and cooking properties of fresh hen’s eggs.List and elucidate the reasons that eggs can turn green and how this should be prevented.Determine the structure of egg foams and the variables that affect their stability.Discuss the structure and use of quick breads and custards in breakfast cookery

Homework: Weekly Case Study Vocabulary AssignmentRead Chapter on Vegetables and Vegetable Cookery Pages 227 - 248

Week 4 Lecture:

Homework:

Weekly QuizDescribe how the application of heat affects vegetables: texture,flavor, color, and nutritional valueExplain the role of cellulose and pectin in controlling textural changesDescribe pigmentation in vegetables and determine the variables in preserving color in vegetablesDescribe techniques to control nutrient loss in vegetablesExplain the standards of quality in cooked vegetablesAssess student performance with the mid-termWeekly Case StudyVocabulary AssignmentRead Chapter on Starch and Starch Cookery

Pages 103 - 148

Week 5 Lecture: Weekly Quiz List and discuss the major types of potatoes, their relative uses and characteristics: starchy vs. waxyList and review the effects of various cooking methods on different potatoesList and describe the major types and styles of preparation of grainsList and describe the differences between the major varieties of rice and the ways they are processedList, review and describe the correct method for preparing dried and fresh pastaWeekly Case Study

Homework: Vocabulary AssignmentRead Chapter on Roasting Meats Pages 590 - 597and Chapter 10 on Cuts of Meat Pages 311 - 343

Week 6 Lecture: Midterm ExamList and describe the structure of muscle fibers and connective tissue in red meatDetermine strategies for dealing with collagen, elastin and reticulin in meatIdentify the 8 primal cuts of beef and associate cooking methods with eachDefine and enumerate the proper steps for the fundamental technique of roastingDetermine degree of doneness in red meat by temperature, texture, and colorWeekly Case Study

Homework: Vocabulary AssignmentRead Chapter on Sautéing, Pan Frying, and Deep Frying Pages 622- 642 and on Poultry pages 345 - 359

Week 7 Lecture: Weekly Quiz Demonstrate competency in the learning objectives of the first half of the course by reviewing the mid-term exam in detailDistinguish between meat inspection and grading and describe the purpose of eachIdentify the USDA meat grades and discuss their commercial useIdentify market forms of poultryDescribe the physiological and culinary differences between light and dark meat in poultryDefine and enumerate the proper critical steps for the fundamental techniques of sauté, pan-fry, and deep fat fryingDistinguish between the following methods of frying: “swimming,” basket, and double basketDescribe the control points for proper frying: recovery time, smoking point, proper breading, etc.

Homework: Weekly Case StudyVocabulary AssignmentContinue to Read and Review Chapter 10 on Meat Read Chapter on Braising and Stewing Pages 710 – 718On Shallow Poaching and Poaching Pages 681 - 695

Week 8 Lecture: Weekly Quiz Review and reinforce the concepts of connective tissue in meat Define and enumerate the proper steps to accomplish the fundamental cooking techniques of braising and stewingGive examples of particular dishes from various regional cuisines employing the methods of braising and stewingExplain the effect of various cooking methods on the process of collagen conversionDefine and enumerate the proper steps to accomplish the fundamental cooking techniques of shallow poaching and poachingList and review rationales for determining cooking method based on the anatomy of the animal

Homework: Weekly Case StudyVocabulary AssignmentRead Chapter on Grilling and BroilingPages 583 - 590

Week 9 Lecture: Weekly Quiz Define and enumerate the proper steps to accomplish the fundamental cooking techniques of grilling, and broiling.Demonstrate the proper procedure for setting up a grill for a la carte service.

Discuss items that are suited to grilling.Distinguish between grilled meats, seafood’s, and vegetablesList various ways to clean the grill and to keep items from stickingBegin reviewing cooking techniques for the final exam.Weekly Case Study

Homework: Read Chapter 12 on SeafoodPages 360 - 408

Week 10 Lecture:Define and enumerate the proper steps to accomplish the fundamental cooking techniques grilling, and broiling Demonstrate the proper procedure for setting up a grill for a la carte serviceClassify fish and shellfish into general categories: round fish,flatfish, crustaceans, and mollusksEnunciate the distinguishing characteristics of each of the general classes of seafoodList and discuss the implications of classifying fish as oily or dry for chefsDefine anatomical terms used in handling fish Distinguish the muscle structure of fish from that of land animalsList, describe and discuss how to check the quality of fresh fishList, describe and discuss how to properly store fresh fish and shellfishWeekly Case Study

Homework: Study Final Exam

Week 11 Lecture: Final ExamNotebook Evaluation

Homework: None