NOTE:
Instructor will be available 10 minutes prior and 10 minutes
after class for students and by appointment.
INSTRUCTIONAL TIME:
Class will
consist of 96 lab hours per semester.
PREREQUISITE: CHEF
1401 AND CHEF 1305 ; READ 0300, MATH 0300, ENGL 0300
COURSE
DESCRIPTION:
The
purpose of this course is to put into practice the knowledge
and skills gained in CHEF 1401. In addition to the
technical aspects of food preparation, the student will
learn teamwork, communication skills and kitchen professionalism.
This will be accomplished by preparing and serving meals
as a team within a time deadline in the department’s dining
room. By serving the public, the student will be
able to practice table service and guest relations as
well as plate presentation.
UNIFORM
REQUIRED. Culinary Arts majors are required to earn a grade of
“B” or higher to progress to second-year culinary arts classes.
COURSE
OUTLINE:
UNIT
1: SANITATION AND KITCHEN SAFETY/TOOLS, EQUIPMENT AND
MIS EN PLACE
After study,
discussion and participation the student will:
* Set up and arrange sanitary stations throughout the kitchen.
* select and wear appropriate professional kitchen attire.
* identify and practice proper kitchen safety procedures.
* breakdown, clean, and sanitize a production kitchen.
* set up and work in a sanitary food service kitchen
* identify a variety of professional kitchen tools and equipment
* select, use, and care for knives properly
* perform a variety of traditional cuts
* identify and use a variety of herbs, oils, vinegars, nuts, and
spices
* prepare and serve quality teas and coffees
UNIT 2: DINING ROOM SERVICE
After study,
discussion and demonstration the student will:
* Set up and
organize the dining room for various types of table service.
* Serve food and beverages in a proper sequence for optimum food
quality and presentation.
* Plan a theme and decorate dining room to correspond with a given
menu set.
* Be able to break down a dining room after a meal service.
* Explain the functions of dining service personnel.
* Explain interrelationships and work flow between dining room and
kitchen operations.
* Discuss training procedures for dining room staff.
UNIT 3: MENU
PRODUCTION SKILLS
After study,
discussion and demonstration the student will in a timely manner:
* Read and follow a standardized recipe.
* Perform a variety of methods of cooking including
roasting, baking, broiling, grilling, griddling, sautéing, pan
frying, deep frying, braising, stewing, poaching, and steaming.
* Identify and use herbs, spices, oils and vinegars.
* Identify, prepare and plate salads and salad dressings.
* Identify and prepare a variety of beverages, including coffees
and teas.
* Identify, prepare stocks and sauces.
* Prepare soups.
* Identify, prepare and plate fruits, vegetables, starches and
farinaceous items.
* Identify, prepare and plate meals, seafood, and poultry.
* Prepare and plate a variety of desserts.
UNIT
4: BREAKFAST FOOD PREPARATION SKILLS
After study,
discussion and demonstration the student will be able to in a
timely manner:
* Identify,
prepare and plate breakfast meats.
* Identify, prepare and plate eggs.
* Identify, prepare and plate cereals.
* Identify, prepare and plate batter products.
* Identify, prepare fruit drinks.
MIS EN PLACE
AND LAB LOG:
Your lab
manual and textbook will contain recipes to be used in class as
well as a "mis en place". Completion of the "mis en place" is
your ticket to be permitted into lab. If it is not completed
before you come to lab, you will not be permitted to come to
class. After lab you will enter log notes of your day's
assignment on the "mis en place" and turn it in to your
instructor. How well you complete this log will be a part of your
lab grade.
LAB GRADE:
The lab grade
will be determined by subjective observation throughout the
semester by the instructor. These observations will be based on
punctuality, written mis en place, uniform appearance, knowledge
of your assignment, teamwork demonstrated, safety practiced,
productivity, sanitation practiced and proper use of equipment.
Tardiness and leaving lab class early without the instructor's
approval can and will affect your lab grade. Please make every
effort to be on time and attend each lab class until the close of
each day.
ATTENDANCE POLICY:
Regular and
punctual class and laboratory attendance, day and/or evening is
required. A student who has accumulated absences equivalent to two
(2) weeks of instruction may be dropped by the instructor
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. Tardies and
absences will result in points deducted from each class lab grade.
MATERIALS
AND SUPPLIES:
Reference
Textbook: On Cooking
by Labensky and Hause, 4TH Edition
Restaurant Service Basics by Dahmer and Kahl
LAB
MANUAL: Available in the bookstore
In addition to
the text, all units will be taught using lecturer notes,
demonstrations, videos, handouts, classroom exercises and lab.
You will be responsible for all material presented in lab.
MISCELLANEOUS
LAB SUPPLIES:
ALL CULINARY
ARTS MAJORS SHOULD BE AWARE THAT THE FOLLOWING TOOLS WILL BE
REQUIRED IN ALL CULINARY CLASSES.
|
10" FRENCH
KNIFE |
THERMOMETER |
|
8” BREAD
KNIFE |
VEGETABLE
PEELER |
|
3” OYSTER
KNIFE |
BAKER
SPATULA |
|
PARING
KNIFE |
MEASURING
SPOONS |
|
BONING
KNIFE |
ZESTER |
|
APPLE
CORER |
BLACK
SPOON |
|
1 PASTRY
BRUSH |
SCRAPER
13.5” HI-HEAT |
|
PASTRY BAG
14” W/TIPS |
SCRAPPER
9.5” HI-HEAT |
|
WIRE WHIP |
RUBBER
BOWL SCRAPER |
|
PASTRY
BLENDER/CUTTER |
WHITE
APRON |
|
APPLE
CORER |
TURNER-SLOTTED |
|
TOWELS |
KITCHEN
SHEARS |
|
PASTRY BAG
21” |
TONGS 13”
SPRING |
|
MEASURING
CUPS |
PASTRY TIP
PLAIN |
|
DOUGH
CUTTER 6x3” |
PASTRY TIP
OPEN |
GRADING AND EVALUATION:
|
Lab |
= |
|
90 - 100 =
A |
|
Deduction
for Tardies or Absences |
=
|
|
80 - 89
= B |
|
OVERALL
CLASS GRADE |
= |
|
70 - 79
= C |
| |
|
|
60 - 69
= D |
| |
|
|
BELOW 60 =
F |
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.
UNIFORM POLICY FOR ALL THCA LABS
Uniforms for all labs will be monitored by all faculty and staff.
Failure to wear a proper uniform as described below will result in
the student being sent home and excluded from lab activities for
the day or loss of points for the daily lab grade.
Uniforms for labs is as follows:
1. A clean and pressed white double-breasted chefs coat with the
St. Philip's Culinary patch sewn on the left breast area of the
coat.
2. Only solid white t-shirts or undergarments are appropriate
under chefs coat.
3. Black dress slacks or hounds tooth checkered chef pants.
4. A paper chef's hat. (To insure a uniform
appearance only the hats sold in the SPC bookstore will
be accepted). NO cloth hats are acceptable.
Students with long hair that is not controlled by the
chef's hat will be required to wear hair restraint also
available solely in the bookstore.
5.
Closed heel and toe polish able work shoes worn with socks.
6. A St. Philip's College Culinary Arts name tag purchased form
the SPC bookstore.
PROCEDURE FOR FACULTY, STUDENTS, AND LAB UNIFORMS
The student will be sent home if,
1. No Chef Coat
2. T-shirt or undergarment not in compliance with #2 above.
3. No Black or checked pants.
4. No hat or hat not in compliance with #4 above.
5. Shoes not in compliance with #5 above.
6. No socks
Points deducted from the student daily lab grade if,
1. No nametag
2. No patch
3. Wrinkled chef coat or pants
4. Dirty Uniform (coat, pants, shoes, hat)
Complete
uniform is required for every scheduled lab. You will be
counted absent and sent home if not in proper uniform.
All textbooks
and personal items must be kept in lockers during lab sessions.
Tasting is
allowed in the kitchen, eating and drinking are not. Time will be
allowed following
customer service for tasting and/or eating a meal in a dining area
specified by the instructor.
Clean as you
go. NOTE: Sanitation buckets must be labeled and kept below work
surface
area, away
from food. Wash and replace tools and utensils as soon as feasible
because
others in the
class will need to use the same items.
Class is
dismissed as a group from an area (seminar room or dining room)
specified by the
instructor.
Following a walk through inspection by the instructor, sanitation
manager and
production
manager the entire group will meet briefly to recap the day's
activities,
command success,
correct deficiencies and record in the log.
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.
ST. PHILIP'S
COLLEGE IS AN EQUAL OPPORTUNITY INSTITUTION; NO ONE SHALL BE
DISCRIMINATED ON THE BASIS OF GENDER, RACE, COLOR, NATIONAL
ORIGIN, RELIGION, DISABILITY, OR AGE.
