NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4961 COURSE TITLE: CONTEMPORARY CUISINE

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1 NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4961 COURSE TITLE: CONTEMPORARY CUISINE CLASS HOURS: 1.5 LAB HOURS: 4.5 CREDITS: 3 1. COURSE DESCRIPTION Continued development of communication and culinary skills and concepts build on previous courses; students research, plan, produce and evaluate a series of menus; students rotate through kitchen stations with safety and HACCP sanitary standards practiced as a component of supervisory plans of action; current menu trends - plate presentation, ingredients and flavors - are emphasized in relationship to cost controls, evaluation of food, staff and operations. 2. COURSE OBJECTIVES Upon completion of HMGT 4961, students will be able to: a. Demonstrate proficiency in cooking techniques in conjunction with dining room service b. Prepare a chef s report, rotation schedule and supervise menu production c. Analyze recipe costs in relationship to the menu d. Discern current menu trends e. Demonstrate proper safety and sanitation techniques 3. STUDENT LEARNING OUTCOMES and ASSESSMENT Student Learning Outcomes a. Apply advanced cooking techniques to assemble and execute complex recipes by serving a contemporary menu to the dining room (HMGT: Skill, Knowledge) b. Formulate chef s report and schedule group rotation to organize kitchen staff during production (HMGT: Skill, Knowledge; Gen Ed: Integration) c. Construct and analyze steward report to reflect daily food cost ((HMGT: Skill; Gen Ed: Integration) Method of Assessment Daily practical assessment, safety and sanitation, final practical exam, final written assessment Daily practical assessment, safety and sanitation, chef report Daily practical assessment, steward report, final practical exam, final written assessment d. Evaluate daily menu (HMGT: Skill, Knowledge) Daily practical assessment, final written assessment e. Integrate safety and sanitation practices during production (HMGT: Skill, Knowledge) Daily practical assessment, safety and sanitation, final practical assessment

2 4. PREREQUISITES HMGT TEXT(S) Required Reading The New York Times ~ Wednesday Dining Section and the Sunday Magazine Food Column Suggested Texts and Readings Herbst, S. T. (2007). Food lover s companion (4 th ed.). New York, NY: Baron s Educational Series. Wayne, G. (2007). Advanced professional cooking (6 th ed.). Hoboken, NJ: John Wiley & Sons. 6. GRADING SYSTEM Daily Practical Assessment 50% Chef Report 10% Steward Report 10% Final Practical Exam 15% Final Written Assessment 10% Safety and Sanitation 5% TOTAL 100%

3 COURSE OUTLINE COURSE: HMGT 4961 COURSE TITLE: CONTEMPORARY CUISINE WEEK 1 Review all basic culinary techniques, terminology and knife skills from HMGT 1203 and 2303 Review of safety and sanitation, proper use of equipment and utensils, requisition forms and cost control cards Review of syllabus and grading procedure WEEK 2 Discuss menu planning; Describe contemporary cooking trends, application and modification of classical techniques Compare familiar ingredients with more uncommon ingredients; Discuss menu balance; taste of herbs and spices Discuss rotation schedule and role of each student on the team Individual meetings with instructor to guide student in menu planning and required research WEEK 3 Rotate through all stages of a production kitchen, by assisting in preparation of complete menus for service in a dining room laboratory setting Proper techniques for required menu, teamwork skills, organization and problem solving skills discussed Menu planning and production plans discussed and illustrated Each week oral and written quiz First hour of each day's class work: Review of previous menu and readings; production briefing by student chef complete with demonstrations of proper techniques Uniform and tool inspection, proper mise en place and review of safety and sanitation practices Second and third hour of each day's class work: Station duties are reviewed; production of menu according to written plan prepared by student chef with instructor's approval; students perform all preparation under supervision of student chef, guided by instructor Quality control, tasting for flavor, plate presentation is tested Fourth through sixth hour of each day's class work: Menu items are finished off, correcting seasoning, emphasis on appearance and uniformity, discussion of methods of service with kitchen team. Student chef conducts menu briefing in dining room for service staff, allowing tasting of menu items and discussion of plate presentation, timing and flow

4 WEEK 4 THROUGH WEEK 13 First hour of each day's class work: Review of previous menu and readings; production briefing by student chef complete with demonstrations of proper techniques Uniform and tool inspection, proper mise en place and review of safety and sanitation practices Second and third hour of each day's class work: Station duties are reviewed; production of menu according to written plan prepared by student chef with instructor's approval; students perform all preparation under supervision of student chef, guided by instructor Quality control, tasting for flavor, plate presentation is tested Fourth hour of each day's class work: Menu items are finished off, correcting seasoning, emphasis on appearance and uniformity, discussion of methods of service with kitchen team. Student chef conducts menu briefing in dining room for service staff, allowing tasting of menu items and discussion of plate presentation, timing and flow Fifth hour of each day's class work: Service begins (lunch or dinner) and menu items are a la minute and picked up by servers. Styles of service vary from menu to menu. Student chef orchestrates flow as steward expedites orders to create harmony between production and sales (kitchen and dining room operations) Simulation of an operation to employ problem solving management practices that illustrate efficient and effective service through team effort Sixth hour of each day's class work: Tasting food prepared in "family style" atmosphere before cleaning and closing down kitchen stations according to standard sanitary practices supervised by student chef and steward under guidance of college laboratory technician. Evaluation of production teamwork and flow, communication with dining room staff and discussion of next lesson and assignments WEEK 14 Final practical exam WEEK 15 Final written assessment

5 WEEKLY COURSE OBJECTIVES COURSE: HMGT 4961 COURSE TITLE: CONTEMPORARY CUISINE The student will be able to WEEK 1 Recall quantity food preparation techniques and terminology used in prior classes Review all sanitation and safety procedures State organizational structure of the production kitchen Describe balanced menu attributes of texture, flavor, color, aroma, and presentation Explain cost factors. Discuss cost of recipes related to menu choices Demonstrate basic techniques after mise en place is set at station to produce sample menu Prepare stock Recall key points in syllabus and grading process WEEK 2 Prepare recipes with stations with proper mise en place, safety and sanitation practices: Practice garnishes, butchering and marinades Discuss portion control. Prepare butcher, cooking loss tests Describe the role of student chef and steward WEEK 3 Execute daily menu for dining room service WEEK 4

6 WEEK 5 WEEK 6 Review stuffing, braising Execute daily menus for dining room service WEEK 7 Prepare recipe for assigned station with proper mise en place, safety and sanitation practices: Review deep fat frying, seasonings, stewing, steaming Execute daily menus for dining room service WEEK 8 Discuss menus for balance, color, flavor, texture, and overall presentation Prepare food cost and convert given recipe Evaluate success of production teamwork for weeks 2-7 Solve given problem identifying organizational behavior terminology in discussing managers and workers' roles Demonstration and discussion by guest food professional or site visit of food production kitchen with family style meal and discussion of flavors in a contemporary operation WEEK 9 Review garnish, presentation, roasting Execute assigned menu for dining room service.

7 .... WEEK 10 Practice ballotine; Review gratin, stewing and pureeing Interpret (student chef) menu through a "briefing meeting with service staff WEEK 11 WEEK 12 Interpret (student chef) menu through a briefing" meeting with service staff WEEK 13 Practice galantine; Review stewing and steaming Interpret (student chef) menu through a briefing" meeting with service staff WEEK 14 Complete final practical exam Formulate assigned recipe for assigned station with proper mise en place, safety and sanitation practices: Savory mousse (ham, chicken, salmon) Demonstrate the role of student chef and steward Interpret (student chef) menu through a briefing" meeting with service staff WEEK 15

8 Pass final written assessment

9 SELECTED BIBLIOGRAPHY Anne, W. (1989). La varenne practique. New York, NY: Crown. August, E. (1969). The Escoffier cook book. New York, NY: Crown. Escoffier, A. (1995). The complete guide to the art of modern cookery. Hoboken, NJ: John Wiley & Sons. Larouse, L. (2001). Larouse gastronomique. Hoboken, NJ: John Wiley & Sons. Peterson, J. (2000). Essentials of cooking. New York, NY: Artisan. Paster, T (2010). The HACCP food safety employee manual. Hoboken, NJ: John Wiley & Sons. Pauli,G. Classical cooking the modern way: Methods and techniques, (3 rd ed.). Hoboken, NJ: John Wiley & Sons. Sandy, K. (1995). Professional healthy cooking. Hoboken, NJ: John Wiley & Sons. The culinary Institute of America (2008) Techniques of healty cooking. Hoboken, NJ: John Wiley & Sons Wayne, G. (2007). Avanced professional cooking, (6 th ed.). Hoboken, NJ: John Wiley & Sons.