CULINARY ARTS INSTITUTE CLNART 060 CULINARY ORIENTATION & TECHNIQUES Syllabus Fall 2017 Class #: Lecture 22291 Lab 22293 Location: Culinary Arts Institute Building Rm. 208 and Modular Kitchen Hours: Tuesday & Thursday - 5:50 PM - 9:00 PM Lab Lecture: 9:00pm 10:00 PM Texts: On Cooking, 5 th Edition ISBN: 978-0133458558 Chef Instructor: Chef Art Luna Phone: 818.364.7721 Email: lunaa@lamission.edu Office Location: Culinary Arts Institute, Faculty Offices, Rm. 217 Office Hours: T/TH 5:30 PM and 10 pm CO-REQUISITE: Co-requisite: CLN ART 50 or FSMGMT 050 WHAT ARE STUDENT LEARNING OUTCOMES? Student Learning Outcomes (SLO s) focus on designing curriculum around answering this question: What will a student be able to DO in his/her multiple roles with what he/she learns in the course? When instruction focuses on SLO s the learning process is more learner centered and more relevant to a student s life. STUDENT LEARNING OUTCOMES Students will define, explain and apply the basic culinary terminology in daily kitchen/lab environments, identify cooking processes and techniques, evaluate and appraise completed products. Prepare food items according to demonstration standards. Evaluate food items and revise finished products as needed. COURSE DESCRIPTION: Students will apply history, description, and interrelationships of the hospitality industries with an emphasis on the multifaceted food service industry. Introduction to the world of commercial food production. Students are introduced to culinary theories and develop skills in knife handling, fabrication skills, ingredient identification, small and large equipment use, weights and measures, recipe development and cooking fundamentals. COURSE OBJECTIVES: Upon completion of this course, students will have an understanding of, or be able to apply the following principles and concepts: 1. Describe the basic hierarchy of a kitchen and name several positions in the kitchen brigade 2. Name the methods of heat transfer and list examples of cooking techniques that rely upon each method. 3. Select and use hand tools, measuring equipment, and thermometers properly. 4. Name the basic knife cuts and describe them. INSTRUCTION METHODS: Various methods of instruction are utilized, including lectures, class opinion, polls, discussions, films, and guest lectures and field trips to do on-site inspections at foodservice operations. A primary objective of this particular course is to establish an atmosphere in which each student feels that he may express his own point of view without feeling threatened, and that questions may be asked and answered without embarrassment. No limits are
placed upon the subject matter or the extent of questioning, except that all discussions should be in good taste and with due recognition of the varying personal, economic, religious and social backgrounds of each class member and the level of maturity of the group as a whole. ADDITIONAL MATERIALS NEEDED: 1 flash drive/thumb drive, 1 complete knife kit (knife roll = chef knife, paring knife, tourne knife, boning knife, filet knife and steel), 1 2 3-ring binder, digital thermometer, 1 Pen/Pencil 1 Notebook, and 5 Scantrons for quizzes and exam. UNIFORM DRESS CODE: Students must be in proper CAI school uniform at all times while on campus. Black skullcaps and bistro aprons are necessary only when in the food preparation area. It is the student s responsibility to be dressed in clean, proper attire for all lab and lecture periods. If you are not dressed appropriately or your uniform is incomplete, you will not be admitted to class, and you will be given an absence for the day. If you are passing through or working in the kitchen, you must be in full uniform. Please see the Culinary Arts Student Handbook for more detailed information regarding the student dress code. http://www.lamission.edu/culinaryarts ATTENDANCE: The Culinary Arts Institute (CAI) attendance policy is similar to what you would find in any professional kitchen. Proper attendance and reliability are essential in the culinary arts and hospitality industries. No matter how skilled the cook, he or she is valuable only when present in the kitchen. The faculty and staff at CAI consider each moment in class imperative for success. When the student is not in the classroom, the information missed cannot be recaptured. Besides, you don t want to miss out on all the fun! EVALUATION METHODS: Grading is based upon weekly class assignments, participation, quizzes, mid-term and final examination. Participation in class will also be evaluated. GRADING PROCEDURES 1. Homework: 200 points 2. Participation in Class: 200 Points Participation is a very important part of your grade, and is required to pass the class. Please come on time and stay until the end of class each day. 3. Class Project: 200 points. Four page paper APA format: Cooking Techniques 4. Quizzes: 200 points 5. Mid Term & Final Exam: 200 points
ASSIGNMENTS & EVALUATION: Homework = 200 Participation, professionalism = 200 Quizzes = 200 Mid Term & Final Written Exam = 200 Cooking Techniques Paper (4 pages APA) = 200 Total Points =1000 STUDENTS WITH SPECIAL NEEDS LAMC students with verified disabilities who are requesting academic accommodations should use the following procedure: Step 1: Obtain documentation of your disability from a licensed professional. You may contact DSPS to request a Disability Verification Form. Step 2: Make an appointment to meet with a DSPS Specialist to review your documentation and discuss reasonable accommodations. To schedule a meeting, please call DSPS at (818) 364-7732. Step 3: Bring your disability documentation to your DSPS appointment. The DSPS office is located in room 1018 of the Instructional Building. Step 4: Each semester, reach written accommodation agreement with the DSPS Specialist and your instructor. Please complete this process in a timely manner to allow adequate time to provide accommodation. Chef Silva s Tips for Success: Show up to class Be on time Do your best Respect yourself and others Be professional Be honest (please see the student code of conduct as it applies to academic dishonesty) For more detailed information regarding LAMC policies and procedures please see the school catalogue: https://www.lamission.edu/schedules/archives.aspx
Week 1 Date Topic Assignment Day 1 08-29 Welcome! Introductions What we will learn and why. Chapter 1 Professionalism TB test and Food Handlers Card Due by the end of week 3 Day 2 08-31 Review Course Syllabus, Class Orientation Cooking Principles and Techniques Basic Cooking Techniques How to be successful in culinary school and in the culinary industry Syllabus Review and Orientation Student Dress Code Introduction to the Culinary World Basic preparation techniques Develop a time line for reading assignments, inclass and out-of-class assignments -plan for successful completion of course assignments -explain course grading criteria -comply with course requirements, such as lab uniforms, appropriate course attendance and lab protocols Compare and contrast conduction, convection and radiant heat sources, for example: - identify convection equipment - suggest cooking methods which includes conduction cooking -match desired outcomes for menu items with properly selected cooking techniques, for example: - select the proper cooking technique for preparing a crusty bread or - select the proper cooking technique for a smooth cream sauce - define and explain how to properly perform various cooking techniques, including: steam and poach, bake and roast, sauté, pan fry, stew and braise, simmer, stove-top smoking, grilling and griddling, broiling and browning, blanch, par cook, sear, temper Produce various food items prepared in the following manner: steamed, braised, poached, sautéed, pan fried, baked/roasted, en papillote Chapter 2 Safety and Sanitation Discuss the relevant points in culinary history, from Escoffier to the present -identify the components of an Escoffier brigade - compare and contrast the modern kitchen with the classic kitchen - identify areas of employment in the culinary arts -discuss differences between commercial and noncommercial facilities -discuss and evaluate the various types of culinary credentialing and professional organizations -list relevant journals, magazines and other print and web resources pertinent to the culinary field -explain the use and history of various parts of the chef's uniform.
Demonstrate the following preparation techniques - weighing, measuring and scaling of ingredients - recipe conversions - temporary and permanent emulsions - pan flipping of vegetables and other ingredients - piping of pureed ingredients - reducing stocks and other liquid ingredients - puree various food ingredients - temper liquids - safely cool food items - appropriately store food items Week 2 Date Topic Assignment Day 1 09-05 Lecture/ Demo: Equipment Identification Day 2 09-07 Introduction to the Commercial Kitchen Chapter 3 Menus and Recipes Research Paper: Classical cooking techniques, 4 pages APA format. Due: Week 6 Day 1 Week 3 Date Topic Assignment Day 1 09-12 Library Orientation and Training Meet in the Computer Lab LRC 205 9:35 am Menus and Recipes Day 2 09-14 Safety and Sanitation Introduction to Class Project Sanitation and Safety Kitchen Standard Operating Procedures Knife Cuts Classical French Cooking Techniques Kitchen Brigade Flavors and Taste TB test results and Food Chapter 4 Tools and Equipment Explain the necessity for quality control with safety and sanitation in the production kitchen -illustrate sanitation set-ups for work bench, ware washing, food washing, etc. - describe how to properly wash and sanitize hands before performing commercial kitchen tasks -describe how to work in a safe and sanitary manner in the commercial kitchen - describe how to select, mix and use chemicals found in a commercial kitchen -explain how to set up a manual pot washing station - explain how to avoid time-temperature abuse of food. Properly wash hands as appropriate in a commercial kitchen -properly set up a 3-compartment manual dish washing sink -properly set up a bench sanitation station, using appropriate types and amounts of chemicals -demonstrate how to properly lift equipment - identify and use small wares -identify commercial equipment Chapter 5 & 6 Flavors and Flavorings Research Paper: Classical cooking techniques, 4 pages APA format.
handlers Card Due Today! Weights and Measures Mise en place Recipes Due: Week 6 Day 1 Identify kitchen scales, balances, liquid measures and portion control equipment -describe how to tare a scale -demonstrate the proper technique for using a balance -determine the appropriate equipment to use when faced with the task of weighing and measuring various ingredients - calculate AP ( as purchased) versus EP (edible portion) weights and make appropriate adjustments in ingredient needs. Locate, identify and explain how to use, take apart, sanitize and reassemble large kitchen equipment, such as ovens, tilting skillets and range tops -identify and explain the use of small wares, such as portion control scoops, tongs, and egg pans -identify various types of knives and their uses -describe proper maintenance of knives -identify various types and sizes of pots, pans, steam table pans and serving equipment -compare and contrast the selection of kitchen equipment materials, such as plastic versus wood cutting boards or stainless steel versus cast iron pots. Thoroughly explain the complete and thorough mise en place for a variety of tasks, as appropriate to the teaching unit. For example: - mise en place for fabricating poultry or - mise en place for the preparation of a cold sauce. List all the components of a narrative, HACCP and standardized quantity recipe - convert recipes, -suggest techniques for modifying recipes for customer or facility needs, for example: *reduce the total amount of salt in a recipe *reduce the total cost of the recipe - apply knowledge of international ingredients to creating and modifying recipes -create a la carte and buffet menus based on course recipes. Week 4 Date Topic Assignment Day 1 09-19 Kitchen Orientation Determine Student Teams Chapter 8 Mise en Place Chef Demo / Student Production:: Knife Skills Identify various types of knives -sharpen and hone various types of knives -sanitize knives at appropriate intervals -properly store and transport knives -select appropriate knife for identified task - produce classical cuts of vegetables, fruit and meat, including julienne, batonnets, rondelles, brunoise, tourne, chiffonade - produce accurately cut food items to industry standard
Day 2 09-21 Sous Chef Responsibilities Mise en place Preparation of stocks Chapter 9 Principles of Cooking Produce designated amounts of: - brown stock - white stock - fumet - vegetarian stock - utilize appropriate preparation techniques - evaluate finished product for yield, labor cost, appearance, flavor and texture Chef Demo / Student Production:: Preparation of Sauces Produce designated amounts of the following: -mirepoix, onion brulee - sachet or bouquet garni -stock reduction and glaces -bechamel (with various types of milk) and small sauces of bechamel -veloute and small sauces of veloute - tomato and small sauces of tomato - espagnole and demiglace and their small sauces - hollandaise/bearnaise and their small sauces - mayonnaise and vinaigrette Week 5 Date Topic Assignment Day 1 09-26 Stocks Mother Sauces Knife Cuts Chapter 10 Stocks and Sauces Day 2 09-28 Stocks/Soups/ Sauces Detail the importance of stock preparation and use in the commercial kitchen - Highlight safety issues pertaining to the preparation and storage of stock -Identify and prepare the following components in stock production - mirepoix - sachet and bouquet garni - white stock - brown stock - fumet - vegetarian stock - Analyze the efficiency of preparing glazes and reductions from stocks - Suggest needs and uses for stocks in a commerical kitchen - Perform a study, comparing the use of convenience stock bases versus preparing stocks from scratch Stocks, Mother Sauces Knife Cuts - Compare and contrast the preparation of various types of roux, including: - beurre manie - roux blanc - roux blonde - roux noisette - Identify and prepare the components of the leading sauces. - Detail the procurement of ingredients for and the production of the leading sauces - Detail the procurement of ingredients for and the production of the small sauces - Match menu items with the appropriate glaze, reduction, leading or small sauce -Compare and contrast the differences in technique between classic clear, thick and specialty soups -Describe, from beginning to end, how to clarify a consomme - Suggest how to 'fix' a failed consomme clarification - Explain the difference between the cream method and the puree method for creating classic thick soups - Identify economical and acceptable soup garnishes. Research classical cooking techniques for class project
Week 6 Date Topic Assignment Day 1 10-03 Knife Cuts Potato Puree Latkes Pommes Dauphinois Day 2 10-05 Vegetable and Starch Cookery Class Project Due Today (No exceptions) Pommes Duchesse Vegetable and Starch Cookery Chapter 22 Potatoes, Grains, and Pasta Explain the concepts of AP versus EP in regards to fruit and vegetable purchasing, preparation and service -Discuss the cooking of green, white, and red vegetables - Compare and contrast quality and versatility of fresh versus canned, frozen, and dried fruits and vegetables - Identify and prepare various types of beans and lentils, rice, grains and pastas - Compare and contrast pilaf versus steaming versus risotto methods of rice preparation - Prepare fresh pasta - Describe the difference in technique for preparing fresh versus frozen vegetables - Detail the concepts of 'blanching," batch cooking and refreshing ingredients - Suggest the type of potato appropriate for the preparation including: - Duchess potatoes - Hash brown potatoes - Potatoes gratinee - Potato pancake - Select the appropriate cooking technique for the preparation of: * Fine couscous versus Mediterranean couscous; Israeli cous cous * Long- versus short-grain rice * Brown versus white rice - Lentils versus black beans Begin writing first draft of class project research paper Produce designated amounts of - steam and pilaf method of various types of rices and grains - risotto -potatoes - pasta and couscous -lentils and beans - fresh, frozen, canned and dried vegetables and fruit, including hot and cold salads and accompaniment dishes. Week 7 Date Topic Assignment Day 1 10-10 Fresh Pasta Pasta Alfredo Pizza Dough Prepare for midterm
Day 2 10-12 Gnocchi Cook Pizza Complete first draft of class project research paper Week 8 Date Topic Assignment Day 1 10-17 Rice Pilaf Risotto Prepare for midterm Day 2 10-19 Mid Term Chapter 17 Poultry Week 9 Date Topic Assignment Day 1 10-24 Day 2 10-26 Chicken Fabrication Make chicken stock Airline breast sauce with pan reduction sauce Braised Leg and Thighs Chapter 19 Fish and Shellfish Week 10 Date Topic Assignment Day 1 10-31 Fish Fabrication Fish & Chips Day 2 11-02 Biscuits and Gravy Gumbo and Pilaf Chapter 11 Soups Week 11 Date Topic Assignment Day 1 11-07 Soups French Onion Potage Parmentier Cream of Broccoli Day 2 11-09 Tortilla Soup Minestrone Clam Chowder Chapter 24 Salads and Salad Dressing Week 12 Date Topic Assignment Day 1 11-14 Sushi and Salads Panzanella Caesar Finishing touches on research paper Day 2 11-16 Sushi Pasta Salad Potato Salad Week 13 Date Topic Assignment Day 1 11-21 Eggs and Egg Cookery Over easy Omelets Day 2 11-23 Poached eggs Eggs Benedict Week 14 Date Topic Assignment
Review for final exam Day 1 11-28 101 Breakfast Cookery Practical Exams Review for final exam Day 2 11-30 101 Breakfast Cookery Practical Exams Week 15 Date Topic Assignment Review for final exam Day 1 12-05 Deep Cleaning Review for final exam Day 2 12-07 Deep Cleaning Week 16 Date Finals Finals Day 1 12-12 Final Exam - Written Congratulations, you did it! Important: Please note that the class schedule is subject to change based on chef s discretion. EVENTS FOR STUDENT PARTICIPATION Healthy Food & Lifestyle Symposium, (April TBD) San Fernando Valley Food & Wine Festival, Saturday, May 13th HOLIDAYS (College CLOSED) Labor Day September 4 Veteran s Day November 10 Thanksgiving November 23 to November 26