SYLLABUS
FDNS 1301
INTRODUCTION TO FOOD
INSTRUCTOR: Steve Martin  OFFICE: CC 202 C  PHONE: 531-3319

INSTRUCTOR:Patrick Costello Office:Bowden 211C Phone:531-3388

Note: Instructor will be available 10 minutes prior and 10 minutes after class for students and by appointment.

INSTRUCTIONAL TIME:
Class will consist of 3 lecture hours per week for 16 weeks for a total of 48 lecture hours.

EDUCATIONAL GOALS:
The purpose of this course is to provide the student with an introduction to the identification of products utilized in the food service industry. The student will learn to identify quality indicators, for fruits, vegetables, meats, seafood, etc., to ensure the best quality ingredients. The students will also learn the proper storage of these products to preserve their freshness and sanitation. The class will also explain the preliminary processing of these products for further cooking and presentation.

COURSE OUTLINE:

After studying the chapters the student will:

• discuss the development of the modern food service industry

• name the key historical figures responsible for developing food service professionalism

• explain the organization of the classical kitchen brigade

• discuss the role of the professional chef in the modern food service operation

• list the attributes a student chef needs to become a professional chef

• identify and use a variety of herbs, oils, vinegar, nuts, and spices

• prepare and serve quality teas and coffees

After studying, discussion the student will:

• define the composition of eggs

• purchase and store eggs properly

• identify and use a variety of milk‑based products

• identify, store and serve a variety of cheeses
   

After studying and discussion the student will :

• explain how to prepare a variety of stocks

• recognize and classify sauces

• understand thickening agents

• understand the basic "grand sauces"

• understand a variety of clear and thick soups

• understand how to garnish and serve soups appropriately

After the studying and discussing the chapter the student will:

• explain the structure and composition of meats

• describe meat inspections and grading practices

• purchase meats appropriate for your needs

• store meats properly

• identify the primal, sub-primal and fabricated cuts of:

After the studying and discussing the chapter the student will: 

• explain the structure and composition of white meats

• describe meat inspections and grading practices

• purchase meats appropriate for your needs

• store meats properly

• identify the primal, sub-primal and fabricated cuts of:

After studying and discussing the chapter the student will: 

• identify a variety of vegetables/starches/fruits

• purchase vegetables/starches/fruit appropriate for your needs

• store vegetables/starches/fruit properly

• state how vegetables/starches/fruit are preserved

• state how to prepare vegetables/starches/fruit for cooking or service

• state how to apply various cooking methods to vegetables/starches/fruit

ABSENCE POLICY:
Please refer to the 2006-2008 St. Philip's College bulletin. Any more than 4 lecture absences or more than 2 lab absences will result in the student being dropped from class. This course will require punctual attendance. (Three tardies will equal one absence) THERE WILL BE NO MAKE UP EXAMS

HOMEWORK ASSIGNMENTS:
Homework assignments will be given in class in advance and a due date announced. THEY ARE DUE ON THE DATE ANNOUNCED. 

FINAL EXAM:
There will be a comprehensive final examination during the regularly scheduled exam week as noted in the college bulletin.

MATERIALS AND SUPPLIES:
Textbook: On Cooking 4th Edition by Labensky and Hause
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 class.

GRADING AND EVALUATION:

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.

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.

 DRESS CODE FOR FIELD TRIPS:

APPROPRIATE BUSINESS ATTIRE MUST BE WORN ON ALL FIELD TRIPS   NO JEANS, CAPS, SHORTS, T‑SHIRTS OR SWEATS.

Department of Tourism, Hospitality and Culinary Arts
Information/Policies for all students:

1. Dropping a Class:

If the student makes a decision to drop a class in their major, they must verify, through the Registrars Dept., that it gets processed.

2.  Attendance: 

Taking attendance is mandatory, if a student abuses the attendance policy, the instructor may drop the student from class‑if the student knows of extenuating circumstances then he/she should inform the instructor. Students must budget allowable absences.

3.  Copier:

The departmental copier is for faculty use only.

4.  Computer Lab:

Admittance into the computer lab will be during "open lab" hours only, while a lab tech is on duty

5.  Extracurricular:

These projects/activities do not warrant excused absences from other Projects: classes and/or assignments.

6.  Tardiness:

In some classes, a tardy may be equal to an absence.

7.  Scholarships:

All available scholarships are posted on the respective bulletin boards, in the hall. Some of these are departmental while others are through the college or district. Application forms are made available as scholarships are available.

8.  Bulletin Boards:

Students should check boards for employment opportunities, scholarships, recruiting efforts, scholarships, and other departmental activities.

St. Philip's College is a member institution of the Alamo Community College District.

About This Page:
This page last updated August 31, 2007 .  St. Philip's College is an equal opportunity institution; no one shall be subject to discrimination on the basis of gender, race, color, national origin, religion, disability, or age.