School of Culinary Arts Syllabus

Transcription

1 School of Culinary Arts Syllabus Instructor Name: Scott Bennett, Dan Lundberg, Denise Jones Department Name: School Of Culinary Arts Office/Classroom Location: Building C Phone Number: Office, Rebecca Pelletier Address: rebecca.pelletier@fctc.edu Student Hours: Monday Morning Session 8:30am 11:00am Lunch 11:00am 12:00pm Afternoon Session 1:40pm 4:40pm Tuesday, Wednesday, Thursday Morning Session 8:30am 11:00am Lunch Service 11:00am 1:00pm Instructor Office Hours: Monday, Tuesday, Thursday 7:30 8:30am scott.bennett@fctc.edu; daniel.lundberg@fctc.edu; denise.jones@fctc.edu; Program Hours: OCP A, Garde Manger 300 Hours OCP B, Quantity Foods 150 Hours, Bake I 150 Hours OCP C, A La Carte 100 Hours, Bake II 100 Hours, Garde Manger II 100 Hours OCP D, Dining Room Service 300 Hours Afternoon Session 12:10pm 4:40pm Program Description: The Commercial Foods & Culinary Arts Program is 1200 hours long & takes approximately one year to complete, if you attend summer session. As you proceed through each course, you will earn certificates for your Occupational Completion Points (OCP). To earn each OCP, you must complete all competencies & objectives for the course. You will also earn certificates of completion for several specialty items: Nutrition, Sanitation, Human Resource Management & Supervision, Inventory & Purchasing, Associate Dining Room Professional, & Wine Steward Professional. Upon successful completion of the program, students will earn a Certificate of Completion in the Commercial Foods & Culinary Arts Program. As a graduate of FCTC s School of Culinary Arts, which is an American Culinary Federation Education Foundation (ACFEF) accredited school, you will be eligible to receive your first certification from the American Culinary Federation a Certified Culinarian. You can also attain your Certified Pastry Culinarian (CPC), with additional testing. Classroom Protocol: Culinary students are to be professionally dressed in his or her uniform daily. Sanitation and cleanliness are essential, as well as following safety protocols. Courteous & careful attitudes are expected in the kitchen labs. College Policies, Student Attendance: FCTC encourages and expects all students enrolled in programs to attend regularly, to derive maximum benefit from the instructional program, and develop habits of punctuality, self-discipline and responsibility. It is the student's responsibility to understand and adhere to the attendance rules. Students are expected to telephone the instructor when absent. After three (3) absences during the nine weeks, the instructor will meet with the student and address the situation and start the appropriate student attendance referral.

2 After four (4) absences during the nine weeks, the student will receive intervention counseling from the teacher documented on the student attendance referral. After five (5) absences during the nine weeks, the teacher will complete the student attendance referral and send to the Discipline Coordinator for a preliminary meeting. After six (6) absences during the nine weeks, students will be referred to the Discipline Committee for withdrawal determination. (6) Consecutive absences will be an automatic drop from the program. Students will not be re-enrolled for a period of 45 days unless approved by the Discipline Committee. Required Book(s): ON COOKING, Culinary Fundamentals 5 th /ed PROF FOOD MANAGER CERTIFICATION TRAINING TEXT MANAGE FIRST NUTRITION MANAGE FIRST - PURCHASING ON BAKING, PLUS MY CULINARY LAB 2012 GARDE MANGE THE COLD KITCHEN MANAGE FIRST HOSPITALITY AND RESTAURANT MANAGEMENT MANAGE FIRST HUMAN RESOURCES MANAGEMENT AND SUPERVISION DINING ROOM ASSOCIATE HANDBOOK FCTC Grading System: 90% - 100% A 80% - 89% B 70% - 79% C 60% - 69% D Below 60%.9 0 F Required Material(s): Knife Kits Slip proof Black Shoes Proper Designated Uniforms Clean Aprons Proper Designated Chef Skull Caps Additional Program Specific Grading Information: Weekly Lab Evaluation 75% Daily Theory and Academics 25% College Policies, Academic Integrity: Your commitment as a student to learning is evidenced by your enrollment at First Coast Technical College. Faculty members are required to report all infractions to their supervisor. Instances of academic dishonesty will not be tolerated. Cheating on exams, student activities or plagiarism will result in failing grade and sanctions by the College. According to the Center for Academic Integrity there are five fundamental values that characterize an academic community of integrity: Honesty. The quest for truth and knowledge requires intellectual and personal honesty in learning, teaching, research and service. Trust. Academic institutions must foster a climate of mutual trust in order to stimulate the free exchange of ideas. Fairness. All interactions among students, faculty and administrators should be grounded in clear standards, practices and procedures. Respect. Learning is acknowledged as a participatory process, and a wide range of opinions and ideas is respected. Responsibility: A thriving community demands personal accountability on the part of all members and depends upon action in the face of wrongdoing.

3 Student Learning Outline: (Standards taken from Department of Education (DOE) Framework.) HMV Occupational Completion Point: A - Food Preparation clock Hours - SOC Code Week DOE Standard Activities 1 Identify career and Examine the history and development of the food service industry. job opportunities Identify occupations in the food service and hospitality industry and their impact on the economy. Identify resources for a job search and conduct a job search using current technology for jobs at various levels of the industry. Identify levels of training required for food service and hospitality occupations. Demonstrate language arts knowledge and skills Demonstrate mathematics knowledge and skills Demonstrate science knowledge and skills 2 Exhibit the ability to follow state mandated guidelines for food service Identify professional organizations related to hospitality/food service Locate, comprehend and evaluate key elements of oral and written information. Draft, revise, and edit written documents using correct grammar, punctuation and vocabulary. Present information formally and informally for specific purposes and audiences. Follow verbal and written directions in the classroom and lab environment. Demonstrate knowledge of arithmetic operations (convert recipe yields; calculate portion cost). Analyze and apply data and measurements to solve problems and interpret documents. Construct charts/tables/graphs using functions and data (related specifically to culinary activities). Discuss the role of creativity in constructing scientific questions, methods and explanations. Formulate scientifically investigable questions, construct investigations, collect and evaluate data, and develop scientific recommendations based on findings. Demonstrate proper personal hygiene (hand washing; use of gloves; grooming; proper hair restraints, closed-toe shoes, aprons, uniforms). Demonstrate proper food handling techniques (thermometer use; thawing methods; internal cooking temperatures) utilizing industry safety and sanitation procedures. Demonstrate and utilize proper techniques for receiving and storing food supplies. Demonstrate and utilize proper techniques for transporting, cooking and holding food (proper ways to cool/reheat food; holding temperatures). Demonstrate and utilize proper cleaning and sanitizing techniques (cleaning vs. sanitizing; storing cleaning supplies; proper procedures for cleaning equipment). Demonstrate and utilize proper pest control procedures. Classify types of bacteria that cause food borne illnesses. Describe symptoms of food borne illness and how food borne illness can be prevented.

4 3 Demonstrate and incorporate workplace safety procedures 4 Demonstrate the importance of health, safety, and environmental management systems in organizations and their importance to organizational performance and regulatory compliance. 5 Demonstrate personal productivity 6 Explain the importance of employability skills and entrepreneurship skills Describe cross contamination and incorporate ways to prevent this from occurring. Use acquired knowledge to obtain Employee Foodhandler Training Certificate that is valid in Florida ( Follow standard procedures for hazard control. Identify and utilize first-aid procedures for accidents and injuries. Follow the standards for infectious disease control Apply sanitary procedures in maintaining the facility including proper waste disposal methods. Maintain an MSDS (Materials Safety Data Sheet) for each product and keep in a three ring binder in the kitchen area. Explain the Right to Know Law. Demonstrate and utilize safety procedures related to prevention of slips, falls, fire, proper lifting and chemical use. Identify the HACCP (Hazard Analysis Critical Control Point) during all food handling processes. Describe personal and jobsite safety rules and regulations that maintain safe and healthy work environments. Explain emergency procedures to follow in response to workplace accidents. Create a disaster and/or emergency response plan. Exhibit employability skills (punctuality, dependability, appropriate appearance.) Exhibit work ethics and integrity (employee theft and consequences) Maintain positive personal relationships including acceptance of constructive criticism. Develop personal and professional etiquette. Demonstrate the ability to function as a team member in a diverse environment. Create a resume and use in a job search. Identify and demonstrate positive work behaviors needed to be employable. Develop personal career plan that includes goals, objectives, and strategies. Examine licensing, certification, and industry credentialing requirements.

5 7 Demonstrate leadership and teamwork skills needed to accomplish team goals and objectives 8 Utilize operational systems Use and care for commercial tools and equipment 10 Describe the basic principles of food science Demonstrate how to read, follow, and prepare recipes Maintain a career portfolio to document knowledge, skills, and experience. Evaluate and compare employment opportunities that match career goals. Identify and exhibit traits for retaining employment. Identify opportunities and research requirements for career advancement. Research the benefits of ongoing professional development. Examine and describe entrepreneurship opportunities as a career planning option. Employ leadership skills to accomplish organizational goals and objectives. Establish and maintain effective working relationships with others in order to accomplish objectives and tasks. Conduct and participate in meetings to accomplish work tasks. Employ mentoring skills to inspire and teach others. Identify elements of a successful organized food service operation in relation to time, energy, money, and space and customer service (role of management; importance of labor costs/food costs; use of computers). Follow local and state rules, regulations, and laws relative to area of operation. Identify and utilize security procedures necessary to prevent liability and loss. Describe current computerized systems for purchasing and inventory control. Create the Par-Stock list for an event or weekly school restaurant/café. Identify commercial tools and equipment. Demonstrate mastery of standard weights and measures used in the food service industry. Use and maintain commercial tools. Use and maintain commercial equipment. Explain how taste and aroma combine to give foods their flavors. List physical, psychological, cultural, and environmental influences on food likes and dislikes. Compare and analyze reasons for evaluating food products subjectively and objectively. Explain the purpose of standardized recipes. Define mise en place and the relationship of organizational skills to productivity in the workplace. Use, follow, prepare, and plate standardized recipes creatively. Define portion size and recipe yield. Identify herbs, spices, oils, and vinegars and their appropriate use in preparing food products that exhibit and enhance creativity, taste, and appearance.

6 HMV Occupational Completion Point: B - Cook, Restaurant clock Hours - SOC Code Week DOE Standard Activities 1 Describe the basic List the essential nutrients and their functions. principles of Interpret food labels. nutrition Identify different dietary needs. 2 Identify and explain front-of-the house and back of the house duties. 3 Prepare and present food and beverage items to meet creativity aspects as well as quality standards Exhibit and utilize safe, secure, and sanitary work procedures 4 Apply principles of food science in cooking and baking techniques 5 Apply principles of nutrition in menu planning, cooking, and baking Apply knowledge in creating menus that utilize nutritional principles. Identify, demonstrate, and utilize fundamentals of customer service. Identify and explain techniques of front-of-the-house and back-ofthe-house responsibilities including but not limited to dining room setup, greeting, order-taking, serving, clearing, check presentation, bussing, and cashiering. Identify types of meal services. Describe the types of work stations in the commercial kitchen. Identify, explain and illustrate basic knife cuts and skills. Explain common cooking methods (roasting, baking, broiling, sautéing, frying, deep-frying, braising, and steaming). Define common baking terms and identify common baking ingredients. Recognize standards of quality as well as prepare and creatively present: bake station items; pantry station items; fry station items; cold station items; hot station items; beverage items. Follow federal, state, and local sanitation and safety codes. Research Department of Health rules that affect culinary programs ( Research Department of Business and Professional Regulation rules/statutes that affect restaurants and the food service industry ( Identify food products that are a result of fermentation. Identify and explain the various leavening agents used in baking. Explain the leavening process in baking. Identify and explain the principles of thickening agents used in food preparation. Distinguish between and demonstrate the physical properties of thickening agents. Explain the role of ph in food preservation and baking applications. Demonstrate and analyze the difference between moist, dry, and combination cooking methods. Apply basic principles of the chemistry of food preparation to fruits and vegetables. Interpret and create menus to meet current dietary guidelines and nutritional requirements of individuals with special needs. Apply the new MyPlate food guide to analyze diets to include special needs ( List categories of lipids (fats and oils) based on physical state and

7 6 Perform front-ofthe-house duties Perform back-ofthe-house and inventory duties 7 Research career and advancement opportunities in professional cooking and baking 8 Follow food identification, selection, purchasing, receiving, storing, and inventory guidelines 9 Practice advanced cooking and baking techniques 10 Use oral and written communication skills in creating, expressing and interpreting information and ideas dietary sources. Examine the functions of lipids (fats and oils) in food preparation. Analyze the nutritional impact of lipids (fats and oils) in the diet. Recognize the needs of diverse populations. Perform duties to meet the needs of the customer (greeting guests; escorting to tables and presenting menus; handling guests with special needs; transporting and serving meals; loading and carrying trays; etc.) Handle customer complaints. Receive, store, and issue supplies. Practice environmentally sound procedures. Demonstrate and follow operational procedures between the front-ofthe-house and back-of-the-house. Demonstrate efficient time and motion techniques. Coordinate responsibilities with those of other workstations. Select appropriate tools and equipment for specific tasks. Examine advancement opportunities. Develop a personal career plan. Identify food and hospitality-related enterprises and their impact on the industry. Explain the benefits of membership in professional associations. Identify basic food items. Select basic food items according to standard qualities. Practice portion control and utilize costing procedures Recognize standards of quality as well as prepare and creatively present: advanced bake station items; advanced pantry station items; advanced fry station items; advanced hot station items; beverage items. Select and employ appropriate communication concepts and strategies to enhance oral and written communication in the workplace. Locate, organize and reference written information from various sources. Design, develop and deliver formal and informal presentations using appropriate media to engage and inform diverse audiences. Interpret verbal and nonverbal cues/behaviors that enhance communication. Apply active listening skills to obtain and clarify information. Develop and interpret tables and charts to support written and oral communications. Exhibit public relations skills that aid in achieving customer satisfaction. Apply scientific Identify the physical and chemical changes in foods that result from

8 principles in cooking and baking the application of heat or cold. Identify the effect of various levels of moisture on food. Identify the differences between a permanent and temporary emulsion. Distinguish between the characteristics of acids and bases. HMV Occupational Completion Point: C - Chef/Head Cook clock Hours - SOC Code Week DOE Standard Activities 1 Demonstrate fruit and vegetable Identify types of greens and their characteristics and prepare them for salads. preparation skills Identify and select fruits and demonstrate various preparation methods (peel, core, score, Zest, section, puree, marinate, preserve, glaze, juice extraction). Identify and select vegetables and demonstration various preparation methods (peel by Hand or machine, cut, puree, stew, stuff). Prepare fruit salads and vegetable salads. Create fruit and vegetable garnishes. Prepare salad dressings, cold sauces, and derivatives. Identify, select, and prepare a variety of nuts. Apply basic principles of the chemistry of food preparation to fruits 3 Demonstrate buffet food preparation skills 5 Demonstrate dairy, egg, and starchy product preparation skills 7 Demonstrate stock, soup, and sauce preparation skills and vegetables. Prepare hot and cold beverages. Prepare a variety of sandwich fillings. Prepare hot and cold sandwiches. Prepare sliced meats for a cold buffet. Prepare starchy salads. Prepare seafood cocktails and salads. Prepare cheese boards, canapés, and colt and hot hors d oeuvres. Create ice sculptures. Plan, set up, and serve buffets. Select, use and maintain buffet equipment and utensils. Identify and select cheeses, milk, creams and butter. Store and handle fresh, frozen, and cooked dairy products. Apply basic principles of the chemistry of protein to cooking eggs and dairy products. Whip cream. Identify and select varieties of starchy foods and cereals Select, break, and separate eggs Prepare eggs using various cooking methods (boil, fry, scramble, poach, omelets, shirred). Prepare crepes and soufflés. Prepare white stock, brown stock, and fish stock. Prepare roux and other thickening agents. Prepare Bechamel sauce, sauce espagnole, veloute, Hollandaise, and mayonnaise. Prepare cream soups, chowders, clear soups, and bisque.

9 8 Demonstrate meat, poultry, fish, and seafood preparation skills 10 Demonstrate bakery goods and dessert preparation skills Recognize soups and sauces by taste and appearance. Identify types and cuts of meat and select meat and poultry. Apply basic principles of the chemistry of protein to cooking meat products. Prepare meat and poultry using various cooking methods (stew, boil, grill, broil, barbecue, deep fry, poach, sauté, blanch, bake/roast, braise) Identify and select fish and seafood. Prepare fish and seafood using various cooking methods (deep fry, grill, boil, broil, sauté, poach, braise) Prepare stuffing for meats, poultry and seafood and demonstrate the stuffing process. Demonstrate the proper procedure when marinating meat, poultry, and seafood. Identify and select baking and dessert ingredients. Demonstrate and analyze the different functions of sugar in food preparation. Prepare gelatins, puddings and baked products using mixes Prepare basic pie crust (pastry), prepare pie fillings, and make a pie Prepare and bake quick breads Prepare and bake yeast breads Prepare and bake cakes Prepare and apply butter cream and icings to cakes Decorate cakes and pastries Prepare and bake puff pastries HMV Occupational Completion Point: D - Food Service Management clock Hours - SOC Code Week DOE Standard Activities 1 Demonstrate management skills Describe the importance of professional ethics and legal responsibilities 2 Comply with laws and regulations specific to the food service and hospitality industry Identify characteristics of an effective manager. Examine management skills. Demonstrate effective communication skills. Use positive reinforcement techniques to increase productivity. Evaluate and justify decisions based on ethical reasoning. Evaluate alternative responses to workplace situations based on personal, professional, ethical, legal responsibilities, and employer policies. ELR1.1 Identify and explain personal and long-term consequences of unethical or illegal behaviors in the workplace. Interpret and explain written organizational policies and procedures. Identify food service and hospitality laws and regulations to include OSHA, Americans with Disabilities Act (ADA). Identify laws related to the handling of alcohol. Research the food safety manager training/certification programs that are accredited in Florida (

10 Develop a business plan 3 Describe the roles within teams, work units, departments, organizations, organizational systems, and the larger environment Use information technology tools 4 Create and prepare menus for various nutritional needs 5 Utilize cost-control techniques to maximize profitability 6 Interpret and incorporate guidelines and policies for food service establishments 7 Compare and analyze the relationship of nutrition to wellness Certification.html) Identify the elements of a business plan to include vision, goals, strategies, and action plans. Identify basic economic and marketing strategies. Analyze trends in the food service and hospitality industry. Describe the nature and types of business organizations. Explain the effect of key organizational systems on performance and quality. List and describe quality control systems and/or practices common to the workplace. Explain the impact of the global economy on business organizations. Use personal information management (PIM) applications to increase workplace efficiency. Employ technological tools to expedite workflow including word processing, databases, reports, spreadsheets, multimedia presentations, electronic calendar, contacts, , and internet applications. Employ computer operations applications to access, create, manage, integrate, and store information. Examine pricing strategies. Examine menu formats. Analyze menus for profitability Examine and utilize cost out procedures to minimize food waste. Identify computer software available for food service and hospitality management. Develop an accounting and record-keeping system using selected software. Develop a purchasing, receiving, storing, and inventory system. Examine loss prevention factors such as safety, sanitation, food handling, ware handling, maintenance, insurance, and environmental effects. Interpret profit and loss statements. Identify the responsibility of each individual to be held accountable for profitability. Develop employee guidelines such as job descriptions, training, and scheduling. Describe the characteristics of an efficient purchasing, receiving, storing, and inventory system. Describe the functions and sources of the 6 classifications of nutrients. Identify the effects of nutrient deficiencies and excesses. Apply guidelines for using the MyPlate food guide to plan daily food choices for customers with special diets. Describe the ABC's of the Dietary Guidelines for Americans from the United State Department of Agriculture

11 8 Develop and prepare menus for customers on special diets 9 Compare and analyze menus of food establishments 10 Demonstrate personal money management concepts, procedures, and strategies Other Helpful Student Information (Optional): ( Determine the relationship between food choices, eating and wellness vs. profit/loss margins. Explain how to encourage healthful eating habits for people in every stage of the life cycle. List the types of food additives and explain their purpose. Create a menu for customers with dietary limitations. Describe the preparation methods used to prepare a nutritious meal for customers with special dietary needs (heart healthy, vegetarianism, religious dietary laws, etc.) Identify common food allergies and determine appropriate substitutions. Prepare meals for customers with special dietary needs. List the serving sizes for an average adult. Develop a modification plan for existing menus that will meet special dietary needs. Analyze the menus of different food establishments to see how the daily requirements of an average adult can be met by dining in the establishments. Plan a menu meeting the "Truth-in-Menu Guidelines". Modify the menu of an establishment to meet the requirements of a customer with a special dietary need. Identify and describe the services and legal responsibilities of financial institutions. Describe the effect of money management on personal and career goals. Develop a personal budget and financial goals. Complete financial instruments for making deposits and withdrawals. Maintain financial records. Read and reconcile financial statements. Research, compare and contrast investment opportunities.

12 After successfully completing this program, the STUDENT WILL BE ABLE TO perform the following. 1. Demonstrate knife skills, hand tool and equipment operation, emphasizing proper safety techniques. 2. Identify the parts/components of a recipe. 3. Describe and use a standardized recipe. 4. Outline the procedure for writing a standardized recipe. 5. Write a standardized recipe. 6. Identify and use utensils, pots and pans and demonstrate safe practices using stoves, mixers, ovens, etc. 7. Define and describe the sautéing process. 8. Prepare a variety of foods using the sauté techniques. 9. Evaluate the quality of sautéed items. 10. Define and describe the processes of pan-frying and deep-frying. 11. Fry a variety of foods to their proper doneness. 12. Evaluate the quality of fried foods. 13. Define and describe the roasting and baking processes. 14. Compare and contrast roasting to baking, poleing, smoke-roasting and spit-roasting. 15. Roast meats, poultry, and fish to the correct doneness to develop the best flavor and texture in the finished dish. 16. Evaluate the quality of roasted items. 17. Define and describe the barbecue process. 18. Select and prepare meats and seasonings and barbecue them to the appropriate doneness. 19. Evaluate the quality of barbecued items. 20. Define and describe the process of grilling and broiling. 21. Grill and broil foods to the proper doneness.

13 22. Evaluate the quality of grilled and broiled items. 23. Define and describe the processes of braising and stewing, noting the similarities and differences. 24. Braise and stew foods to the proper doneness. 25. Evaluate the quality of braised and stewed items. 26. Define and describe the process of shallow-poaching. 27. Prepare shallow-poached foods properly and produce a sauce that incorporates the cooking liquid. 28. Evaluate the quality of shallow-poached items. 29. Define poaching and simmering and correctly identify the temperature range at which each occurs. 30. Poach and simmer foods to the proper doneness. 31. Evaluate the quality of poached and simmered foods. 32. Define and describe the boiling and steaming process. 33. Prepare boiled and steamed foods to the proper doneness. 34. Evaluate the quality of boiled and steamed items. 35. Utilize standard weights and measures to demonstrate proper scaling and measurement techniques. 36. Identify and use herbs, spices, oils and vinegar, condiments, marinades and rubs. 37. Evaluate the quality of herbs, spices, oils, vinegar, condiments, marinades, and rubs. 38. Perform basic fabrication tasks with meat, poultry, seafood and variety meats. 39. Using the basic cooking methods, prepare meat, seafood, poultry, and variety meats to the proper doneness. 40. Evaluate the quality of prepared meats, seafood, poultry, and variety meats. 41. Define stock and describe its uses. 42. Identify different types of stocks. 43. List the basic ingredients needed for making stocks.

14 44. Describe the functions of the ingredients. 45. Describe the process of making stocks. 46. Prepare a variety of stocks. 47. Evaluate the quality of a properly made stock. 48. Define, describe and explain the purpose of sauces. 49. Identify and prepare the grand sauces. 50. Prepare a variety of non-grand/classical sauces. 51. List the basic ingredients needed for making grand and non-grand sauces. 52. Describe the functions of the ingredients in sauces. 53. Evaluate the quality of a properly made sauce. 54. Define and describe soup and identify its two basic categories. 55. Prepare a variety of soups from each category. 56. Describe the process of making each category of soup. 57. Evaluate the quality of a properly made soup. 58. Identify a variety of fruits, vegetables, starches, legumes and grains. 59. Prepare a variety of fruits, vegetables, starches, legumes and grains using the basic cooking methods. 60. Evaluate the quality of prepared fruits, vegetables, starches, legumes and grains. 72. Identify and prepare a variety of breakfast meats. 73. Evaluate the quality of prepared breakfast meats. 74. Describe a variety of preparation techniques used in egg cookery. 75. Cook eggs using a variety of preparation techniques. 76. Evaluate the quality of prepared eggs.

15 77. Identify and prepare a variety of breakfast batter products. 78. Evaluate the quality of prepared breakfast batter products.