SAN DIEGO COMMUNITY COLLEGE DISTRICT MESA COLLEGE ASSOCIATE DEGREE COURSE OUTLINE

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1 CACM 131 CIC Approval: 09/22/2005 BOT APPROVAL: STATE APPROVAL: EFFECTIVE TERM: Fall 2006 SECTION I SAN DIEGO COMMUNITY COLLEGE DISTRICT MESA COLLEGE ASSOCIATE DEGREE COURSE OUTLINE SUBJECT AREA AND COURSE NUMBER: Culinary Arts/Culinary Management 131 COURSE TITLE: Quantity Food Preparation Laboratory Units: - Grade Only CATALOG COURSE DESCRIPTION: This laboratory course supplements the Culinary Arts/Culinary Management 130 theory course. Large scale food preparation is produced in a time-restricted quality-minded setting. Emphasis is placed on the development, organization and carrying out of recipe standardization, need and procurement of supplies, work stations, and attractive service. This intermediate course is for students interested in a career in Culinary Arts/Culinary Management and is required for the Dietary Service Supervisor Certificate offered through the Nutrition Department. REQUISITES: Advisory: Prerequisite: CACM 101 with a grade of "C" or better, or equivalent (formerly FOOD 107). Food handler's permit may be accepted per instructor permission in lieu of CACM 101. CACM 105 with a grade of "C" or better, or equivalent (formerly FOOD 105). and CACM 110 with a grade of "C" or better, or equivalent (formerly FOOD 110). and HOSP 101 with a grade of "C" or better, or equivalent ENGL 042 with a grade of "C" or better, or equivalent or Assessment Skill Level R4 & ENGL 043 with a grade of "C" or better, or equivalent or Assessment Skill Level W4 & MATH 032 with a grade of "C" or better, or equivalent or Assessment Skill Level M20 Advisory: Completion of or concurrent enrollment in: CACM 130 with a grade of "C" or better, or equivalent (formerly FOOD 130). Limitation on Enrollment: This course is not open to students with previous credit for Food 131. FIELD TRIP REQUIREMENTS: May be required TRANSFER APPLICABILITY: Associate Degree Credit & transfer to CSU TOTAL LECTURE HOURS: TOTAL LAB HOURS: Status: Historical page 1 of 5 Date Printed: 03/26/2019

2 STUDENT LEARNING OBJECTIVES: Upon successful completion of the course the student will be able to: 1. Create and demonstrate volume food production that can be prepared beforehand, scratch, mix or convenience foods, and the Mise en Place process. 2. Prepare large scale quantity items in a time-restricted quality-minded setting. 3. Develop and prepare standard recipes for use in quantity cooking, utilizing correct calculations. 4. Determine how to use previously cooked food effectively with the goal of no leftovers and no waste. 5. Prepare menus incorporating flavor principles and cooking methods of International cuisine varieties. 6. Create entrees, breakfast foods, salads, sandwiches, short orders, and desserts and recommend proper methods of preparation. 7. Merchandise and garnish foods served. 8. Perform duties of all work stations in an appropriate manner. 9. Serve all grilled foods in a timely manner. 10. Serve food in a safe, sanitary and professional manner, and properly handle customers to satisfaction. 11. Discriminate for quality and portion control. SECTION II 1. COURSE OUTLINE AND SCOPE: A. Outline Of Topics: The following topics are included in the framework of the course but are not intended as limits on content. The order of presentation and relative emphasis will vary with each instructor. I. Sanitation and Safety Review II. Stations, Tools and Equipment A. Assembling, Disassembling, Maintaining and Cleaning B. Production Sheets/Job Descriptions C. Mise en Place III. The Menu and Recipes: Quality Standards and Portions IV. Basic Cooking Principles, Processes and Reactions V. Short Orders A. Broiler Cooking 1. Hamburgers 2. Steaks 3. Other B. Griddle Cooking 1. Eggs and Styles of Preparation 2. Hot Sandwiches 3. Omelets C. Steam Line: Presenting of and Serving Foods VI. Salads and Sandwiches VII. International Flavor Principles and Preparation VIII. Desserts and Beverages A. Preparation of Desserts and Beverages B. Displaying IX. Hot Food Preparation and Production A. Stocks, Sauces and Gravies: Preparation and Production B. Soups: Preparation and Production C. Grains, Legumes, Pasta, Casserole and Vegetarian Dishes: Preparation and Production D. Hors d'oeuvres and Appetizers: Preparation and Production E. Vegetables: Preparation and Production F. Fruits: Preparation and Production G. Meat Entrees: Preparation and Production H. Seafood Entrees: Preparation and Production I. Poultry Entrees: Preparation and Production J. Breading and Deep Frying of Foods Status: Historical page 2 of 5 Date Printed: 03/26/2019

3 B. C. D. E. X. Desserts and Bakeshop Preparation and Production A. Yeast Products, Quickbreads, Cakes and Icings, Cookies, Pies and Pastries B. Creams, Custards, Puddings, Frozen Desserts and Sauces XI. Food Presentation and Garnishing XII. Menu Board Preparation XIII. Service A. Philosophy, Strategy, Product B. Personal Appearance and Attitude C. Creative Selling 1. Philosophy, Rules, Guidelines and Ideas for Greeting 2. Suggestive Selling, Up-selling and Follow-Through D. Basic Etiquette and Styles of Service 1. French Service and Setting 2. American Service and Setting 3. Banquet Service a. Family Style Service b. Buffet Style Service c. Smorgasbord Service 4. Salad Bars and Dessert Tables 5. Other Service 6. Electronic Service 7. Procedures and techniques for computers a. Taking patron orders b. Advantages and disadvantages Reading Assignments: Reading assignments are required and may include but, are not limited to, the following: I. Course Textbook II. Supplemental textbook chapters III. Supplemental reading from handouts provided in class. IV. Current Internet material V. Professional journals and magazines in the area: Nations Restaurant News, Chain Leader Magazine, Food Management, Food and Beverage Magazine, The Packer, Restaurants and Institutions, Gourmet, Bon Appetite, Cuisine Appropriate Assignments that Demonstrate Critical Thinking: Critical thinking assignments are required and may include, but are not limited to, the following: I. Create, increase, and alter recipes. II. Analyze and compare various types of food products and ingredients, understanding how flavors interact and change at various time periods of cooking processes. III. Compare and contrast menu and operational procedure. IV. Analyze final dishes and menus for presentation and taste effectiveness, as well as expediency in creation. Appropriate Outside Assignments: Outside assignments may include, but are not limited to, the following: I. Current internet search for recipes and culinary techniques. II. Visit and critique a food purveyor. III. Visit and observe foodservice facilities and quantity food presentation. Writing Assignments: Writing assignments are required and may include, but are not limited to, the following: I. Create recipes and calculate accurate measures for quantity production. II. Write a restaurant review critique paper. III. Develop a service plan for various styles of service. Status: Historical page 3 of 5 Date Printed: 03/26/2019

4 2. METHODS OF EVALUATION: A student's grade will be based on multiple measures of performance unless the course requires no grade. Multiple measures may include, but are not limited to, the following: I. Assignments II. Written and performance exams III. Participation IV. Sanitation inspections V. Demonstration of professional qualities, attitudes and behaviors to include: personal hygiene and appearance, quality of the work done, ability to get along with others, and dependability. 3. METHODS OF INSTRUCTION: Methods of instruction may include, but are not limited to, the following: * Laboratory * Audio-Visual * Collaborative Learning * Other (Specify) * Demonstration 4. REQUIRED TEXTS AND SUPPLIES: Textbooks may include, but are not limited to: TEXTBOOKS: 1. Frank, Sandra J. & Baker, Robert E. Menu Solutions: Quantity Recipes for Regular and Special Diets, 1st ed. John Wiley and Sons, 1996, ISBN: Gisslen, Wayne. Essentials of Professional Cooking, Textbook, and NRAEF Student Workbook, John Wiley John Wiley and Sons, 2003, ISBN: Gisslen, Wayne. Study Guide for Professional Cooking, 5th ed. John Wiley and Sons, 2002, ISBN: Labensky, Sarah. On Cooking: A Textbook of Culinary Fundamentals, 3rd ed. Prentice Hall, 2003, ISBN: Lieux, Elizabeth McKinney & Luoto, Patricia Kelly. Exploring Quantity Food Production and Service through Problems, 2nd ed. Prentice Hall, 2001, ISBN: X 6. Mizer, David A., Porter, Mary, Sonnier, Beth, & Drummond, Karen Eich. Food Preparation for the Professional, John Wiley and Sons, 1999, ISBN: Peterson, James. Sauces: Classical and Contemporary Sauce Making, 2nd ed. John Wiley and Sons, 1991, ISBN: MANUALS: PERIODICALS: SOFTWARE: SUPPLIES: 1. Students are encouraged to purchase approved knives and chef jackets. ORIGINATOR: Karl Engstrom ORIGINATION DATE: 06/11/1987 PROPOSAL ORIGINATOR: Andrea Luoma CO-CONTRIBUTOR(S) Brad Peters,Paula Gustin PROPOSAL DATE: 11/07/2004 Status: Historical page 4 of 5 Date Printed: 03/26/2019

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