NOTE: The instructor will be available 10 minutes prior and 10 minutes after class for students and by appointment.

INSTRUCTIONAL TIME: Class will consist of 2 hours per week for 16 weeks for a total of 32 lecture hours and 32 lab hours per semester.

PREREQUISITE OR CO-REQUISITE: CHEF 1305 Sanitation and Safety; READ 0300, MATH 0300

RECOMMENDED co-requisite: FDNS 1301

COURSE DESCRIPTION:
The purpose of this course is to demonstrate and develop the students’ hands-on skills in the commercial kitchen.  In addition to learning knife skills, the student will learn to operate, clean, and assemble all machines found in commercial kitchens. The fundamental cooking techniques will also be demonstrated to and practiced by the student. This will include stock, soups, sauces, egg cookery, vegetable cookery, pasta, grains, and legumes, salads and dressings, and meats.  UNIFORM REQUIRED.

UNIT 1 OVERVIEW OF PROFESSION
The student will learn the key historical events and figures that shaped the modern food service industry.  The student will understand the influence of society and its structure, science and technology, and nutrition on the development of the food service industry.  The student will learn some of the most significant current trends in today’s food service industry.   The student will define the important personal attributes of a professional chef.  The student will be able to name the positions in the classic brigade system for the kitchen and the dining room. The student will understand the chef’s role as an executive, administrator and manager.

UNIT 2 KNIFE SKILLS/HAND TOOLS/EQUIPMENT
The student will be able to execute the rules of knife care, use, and storage.  The student will be able to name a variety of hand tools and their uses.  The student will be able to explain and demonstrate the basic rules for working safely with large and small equipment.  The student will be able to identify pots and pans, their composition, purpose and their appropriate care.

UNIT 3 SALADS/DRESSINGS

The student will be able to select and use various salad ingredients to assemble salads that have eye appeal as well as flavor.  Students will learn how to prepare dressings, including vinaigrette and emulsifications.

UNIT 4 MEATS/POULTRY/FISH/

In this unit, the student will be able to fabricate a variety of cuts of beef, veal, lamb, pork and game.  Will also be able to fabricate poultry and a variety of seafood and shellfish into serving preparations.

UNIT 5 COOKING PRINCIPLES

DRY HEAT COOKING
The student will be able to explain the following dry heat cooking techniques:

MOIST HEAT COOKING AND COMBINATION COOKING
The student will be able to explain the following moist heat cooking techniques:

UNIT 6 STOCKS/THICKENERS/COOKING PRINCIPLES/ SOUPS
The student will be able to use and prepare a number of thickeners.  The student will be able to use a number of aromatic and flavoring combinations.  The students will be able to prepare a number of stocks, broths, and sauces.  The student will also be able to describe the correct method of storing and using them.   The student will also be able to explain the function of a sauce in relation to other components of a dish. The student will also be able to identify quality products used to make soups.  Select an appropriate garnish for a soup and how to serve it.  Apply proper cooling, storing, and re-heating procedures for all types of soups.

UNIT 7 EGG/DAIRY PRODUCTS
The student will be able to produce and utilize a variety of egg and dairy products.

UNIT 8 Baking Principles, Desserts, Beverages
The student will be able to describe the function of the ingredients involved in the bakeshop.  Use of the basic equipment in the bakeshop.  Explain the steps used to make yeast breads and quick breads.  Use a pastry bag for simple decorations.  The student will also learn the basics of tea and coffee making.

UNIT 9  Pasta/ Grain
The student will be able to explain and perform the production of a variety of pastas, grains and legumes.

In addition to the text, all units will be taught using lecture notes, demonstrations, videos, handouts, classroom exercises and lab.  The student will be responsible for all material presented in class.

ALL CULINARY MAJORS SHOULD BE AWARE THAT THE FOLLOWING TOOLS WILL BE REQUIRED IN ALL CULINARY CLASSES.

                                     GRADING AND EVALUATION:

DAILY LAB GRADE WILL BE BASED ON THE FOLLOWING:

Punctuality Follow instructions Attitude toward learning Participation in clean-up Efficiency of completing work Ability to work with others Pride and craftsmanship Tools and professional appearance ALL CULINARY MAJORS WILL BE REQUIRED TO MAKE AT LEAST A “B” IN THIS COURSE IN ORDER TO REGISTER FOR THE MORE ADVANCED CULINARY COURSES. ATTENDANCE POLICY:
Regular and punctual class and laboratory attendance, day and/or evening is required. The instructor may drop a student who has accumulated absences equivalent to two (2) weeks of instruction after the census date.  If a student is dropped from a class for excessive absences, the instructor will record a grade of “W” (Withdrew).  Since tardiness is a form of absenteeism, the instructor may establish a policy regarding tardiness. (See St. Philip’s College Bulletin) This course will require punctual attendance.  Three tardies will equal one absence. DRESS CODE FOR FIELD TRIPS:
“APPROPRIATE BUSINESS ATTIRE OR DEPARTMENT POLO SHIRT USED WITH SLACKS OR SKIRTS MUST BE WORN ON ALL FIELD TRIPS.  NO JEANS, CAPS, SHORTS, T-SHIRTS OR SWEATS.” ADA STATEMENT:        As per section 504 of the Vocational Rehabilitation Act of 1973 and the Americans with Disabilities Act (ADA) of 1990, if an accommodation is needed, contact Educational Support Services, NTB 106 at 210-531-3512.

ENJOY YOUR SEMESTER!