Programme: BSc Hons International Hospitality Management ASc International Hospitality Operations. Course Title: PROFESSIONAL FOOD PREPARATION

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1 Programme: BSc Hons International Hospitality Management ASc International Hospitality Operations Course Title: PROFESSIONAL FOOD PREPARATION Course Code: CULN101 Credit hours: 3 Prerequisite/s: NIL Co-requisite/s: Basic Food Hygiene Certificate Lecturer/s: Ms. Helen Morris Tel Ext: 5047 Mr. Michael Kitts Tel Ext: 5137 Lecturer s address: Helen.Morris@emiratesacademy.edu Michael.Kitts@emiratesacademy.edu Course Rationale and Description The aim of this course is to focus students attention on the operational and business aspect of running a successful kitchen. The art of food preparation, food product knowledge, trends in gastronomy, and competence in preparing gastronomic combinations are the mediums within which the business is learnt. Past and current practices, and the varying influences which dictate these, will form the core of the practical sessions. Theory sessions focus on the business of running a successful kitchen. Coverage includes: trends in catering; consumer demand; agricultural, psychological, sociological, environmental and political influences on consumer demand; established and innovative gastronomic dishes; menu planning; and kitchen accounting. Teaching and Learning Philosophy This course is intended to be very hands on and students will practice their learning in the training kitchen at the Academy. As well as the basics of cooking, students will learn work ethic, the value of teamwork, and how work takes place in a professional kitchen. The focus of the theory sessions is on the product knowledge of a food operation. This is a three credit hour course. It is expected that you will self-study one or two times that number of hours per week. Therefore you are expected to do at least three hours of self-study per week. This time should be spent on pre-reading for the sessions, watching the weekly cooking methods videos and completing the quiz, working on your individual assignment and group project, and doing extra research and reading in the library. CULN Page 1

2 Contribution to Graduate Profile: 1. Contribute to a food production operation within the food & beverage business on a practical and business level 2. Recognise the importance of working within a team environment 3. Competently plan, organise and complete individual projects Specific Learning Outcomes Knowledge: Upon completion of this course, students will know how to: LO 1. Prepare and cook a variety of gastronomic dishes, using different cooking methods and techniques LO 2. Identify and describe various cooking methods LO 3. Describe and identify different food commodities LO 4. Order and identify food items using a specification document LO 5. Demonstrate an understanding of basic menu planning LO 6. Carry out basic kitchen accounting tasks, recipe costing, true food cost & selling price strategy LO 7. Identify influential chefs within the industry Skill Upon completion of this course, students will be able to demonstrate: LO 1. The basic practical skills and knowledge required to run a successful commercial kitchen on a daily basis LO 2. How commercial cooking is carried out Autonomy and Responsibility Competence Upon completion of this course, students will be able to state the following reporting, regulating or ethical considerations: LO 1. Ability to carry out company procedures and policies LO 2. Assess workload and delegate effectively Self-Development Competence Upon completion of this course, students will be able to demonstrate the need to continually research and up skill the following areas: LO 1. Develop practical skills LO 2. Develop up to date knowledge and transfer those skills to colleagues Role in Context Competence Upon completion of this course, students will be able to effectively contribute to the following activities or endeavours: LO 1. Plan, organise and execute a service production operation LO 2. Work competently under pressure within the work environment CULN Page 2

3 Transferable and Employment Skills SKILLS PRACTICED TAUGHT ASSESSED 1. Written Communication x 2. Verbal Communication x x 3. Commercial Awareness x x 4. Problem Solving x x x 5. Networking x 6. Planning and Organising x x x 7. Numeracy x x x 8. Computer Literacy x 9. Time Management x x x 10. Research x x 11. Team Work x x x 12. Leadership x x 13. Negotiating 14. Customer Service x CULN Page 3

4 Weekly Content WEEK DATE Week Commencing TOPIC th September Orientation - Introduction to the culinary practices Food hygiene Knives and kitchen equipment Page READING Pauli, P, Classical cooking the modern way Ninemeir, D, Jack, & Hayes, K David, Restaurant Operations Management nd September Fruit and Vegetables Pauli, P-DVD, Cooking Methods Blanching, Boiling, Simmering Cooking Methods Page (7.4) th September Fish and shellfish, yield test Culinary arts assignment brief - chef Poaching, Steaming, Stewing Meal times, menus and menu Page 197 (5.4) planning 4. 6 th October Poultry and Game Pauli, P-DVD, Cooking Methods Culinary Arts Presentations Chefs Grilling, Gratinating, Baking Menu planning Page 193 (5.2) Page th October EID EID th October Meat and Offal Pauli, P-DVD, Cooking Methods Roasting, Sauté, Deep Frying Menu Planning Page 193 (5.2) Page th October A la Carte brief Pauli, P-DVD, Cooking Methods Braising, Pot Roasting Practical Test Food specification Page / rd November Herbs, spices Luxury Product Presentation Brief A la carte service Progress Week th November Luxury Products Presentation Students A la carte service Wastage and order quantity Page 212 ( ) th November Rice and Pasta A la carte service CULN Page 4

5 Food cost, selling price and gross profit Basic recipe costing th November Dairy products and luxury items A la carte service Kitchen Accounting Test st December Practical assessment Kitchen accounting review th December Exam Week Page 215 (6.4) Page Page 217 (6.5) Assessments, Weighting and Deadlines Your grade in the course will be based on following: Coursework 80% Progress Test 1 10%, Learning Outcome 2, 3, 4, 5 Progress Test 2 10%, Learning Outcome 6 Chef Presentation 5%, Learning Outcome 7 Luxury Product Presentation 5%, Learning Outcome 3 Practical Work 50%, Learning outcome 1, 2, 3 Final Exam 20%, Learning Outcome 2, 3, 4, 5, 6, (One hour) In order to Pass CULN 101 you must gain a minimum mark of 50% in the final exam. Progress Tests Practical Evaluation Week commencing Weight on course 3 rd November % 24 th November % (Continuous Assessment) During each kitchen practical, students will be evaluated on their practical work and attitude. Additional marks will be awarded for displays of leadership. A copy of the daily assessment will be handed to your during orientation. There will be two practical assessments; these marks will form part of your overall mark for the kitchen practical along with an average of all other kitchen sessions. Practical test dates: Week commencing Information 27 th October 2013 Marks are allocated for knife skills, hygiene and health and safety. 1 st December 2013 To prepare, cook and produce a 3 course meal for 4 from a previous menu. Written test on cooking methods. CULN Page 5

6 Attendance Policy Attendance for taught elements of the programme is important in order for students to succeed in their studies at the Academy, for this reason, attendance is mandatory at all theory and practical classes. Absences will be treated as a disciplinary offence; three warning letters and the student will be withdrawn/fail for the remainder of the semester regardless of medical certificates or authorized absence. Students are expected to be in class on time. Absence will be recorded when late. All CULN101 practical sessions are mandatory. Non-attendance /completion will be treated as absent. Tardiness Classes will start on time, and attendance/absence will be registered at the start of the class. Tardiness is not tolerated in industry and students are being prepared to be managers in the industry. Dress code In all kitchen classes students are expected to wear the proper and complete kitchen uniform. Chef trousers, chef jacket, apron, hat, safety shoes and no jewellery. The uniform is to be clean and ironed at the start of each day. Shoes are to be clean and gentlemen have to be clean shaven. CULN Page 6

7 Course work Content and grading Group Assignment Chef Presentation Assignment Criteria Marking Scheme General presentation of the power point and 10% group presentation skills Introduction to the allocated chef 20% The chefs career to date listing any 50% significant dates Why is this chef famous and why is he/she 20% influential in the catering industry Group Assignment Luxury Product Presentation Assignment Criteria General presentation of the power point and group presentation skills Introduction to the product including the origin and history Describe the product, why is this classed as luxury, provide details of the product How can this product be used in the kitchen refer to hot and cold use Marking Scheme 10% 20% 50% 20% Individual Practical Work Assignment Criteria Marking Scheme Personal hygiene and health and safety 10% Section cleanliness and hygiene working 15% methods Working techniques and use of tools and 15% equipment Production and presentation of food products 30% Behaviour and teamwork 30% CULN Page 7

8 Learning Resources: Textbooks: Ninemeier,D, Jack, and Hayes, K David, Restaurant Operations Management, First Edition, Pearson Education, New Jersey, 2006, ISBN Pauli, P, Classical Cooking The Modern Way: Methods and Techniques, 3rd edition, translated by Dawson-Holt H, John Wiley and Sons, New York, 1999, ISBN Reference book only and can be found in the Learning Resource Centre. Websites: Journals: Caterer Middle East Art Culinaire The International magazine in Good Food CULN Page 8