CULINARY ARTS LOS ANGELES MISSION COLLEGE FOOD SERVICE MANAGEMENT PROGRAM FOODS LABORATORY 325 (RESTAURANT PRACTICUM) Syllabus Spring 2012

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1 CULINARY ARTS LOS ANGELES MISSION COLLEGE FOOD SERVICE MANAGEMENT PROGRAM FOODS LABORATORY 325 (RESTAURANT PRACTICUM) Syllabus Spring 2012 Section: 3268 Units: 3 Location: Culinary Arts Institute Building Main Kitchen Hours: Tuesday/Thursday Lecture/Kitchen 5pm-9:10pm; Lab: 1:05 hrs/wk Texts: Techniques of Healthy Cooking, by the Culinary Institute of America, Publisher: Wiley ISBN: Chef Instructor: Rudy Garcia, CEC, AAC, CFE Phone: GarciaRA@lamission.edu Office Location: Main Production Kitchen Office Hours: By Appointment Only Class Graded: Credit / No Credit PREREQUISITE: Sanitation and Safety 050, Food Production 101, 102 and Foods Laboratory 225 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: This course will provide the student with an understanding of, or be able to apply the following principles and concepts: 1) Upon Completion of this course students will be able to work and interact with peers, complete assignments within an allotted time, implement procedures to prevent food-borne illness throughout the food production process (personal hygiene, food handling, storage techniques, cleaning, and sanitizing procedures). (Evaluation) Selected lecture reports, quizzes, and final exam questions. 2) Students will develop self-confidence in using kitchen equipment including: knives, pots, pans, stoves, ovens, etc. Students will show competency in the standard unit of measurement and their applications. (Evaluation) Student Lecture Reports, Quizzes, and Final Exam questions and class discussion.

2 3) Students will develop basic understanding of the importance on cutting and cooking techniques and their application to related basic fundamentals of French Cuisine. Students will develop a menu that will be prepared and executed for service on time for the Executive Fine Dining Room. (Evaluation) Quizzes, passing grade on Final exam, passing grade on the practical Hands On exams. Instructor verification of efficiency through observation, and timed knife skills. COURSE OBJECTIVES: Upon completion of this course, students will have an understanding of, or be able to apply the following principles and concepts that apply to real life scenarios in running a restaurant kitchen: 1) Operate the various types of equipment in the kitchen. Evaluate and select recipes. 2) Organize a work station for food to be prepared in a timely manner. Demonstrate knowledge of kitchen terminologies. Calculate recipe conversions. 3) Choose appropriate kitchen tools and equipment for each step in the cooking process. 4) Experiment with the basic cooking principles studied. 5) Judge the presentation and taste of dishes prepared in class. 6) Practice menu on Monday; Mise en place a four course meal will be submitted at the end of class for Wednesday s Luncheon. 7) Food will be prepared for the Wednesday Luncheon. 8) Practice Safety & Sanitation practices in the kitchen. COURSE DESCRIPTION: Intermediate and advanced cooking techniques compiled with practice sets so that the objectives clearly stated will enable the students to become well versed in the subject matter prior to classroom examinations. This course provides the student the opportunity to have a full and substantial understanding of cooking terminology as well as basic culinary techniques and procedures. Advanced culinary principles/fundamentals will be required for 325 students. INSTRUCTIONAL METHODS: In the Foods Laboratory 325 course, advanced recipes and techniques are discussed and demonstrated by the chef instructor. Students then prepare the lesson, all students working individually to produce the required competencies. Students will create a weekly menu for the Executive Fine Dining Room. Periodic use of videos, Multi-media presentations and guest speakers augment the curriculum. Lecture, handouts, reading assignments; Demonstrations; Practical class experience. CLASS ORGANIZATION Each student will be assigned a menu item to research, prepare and execute during the service hour in the Executive Fine Dining Room. COURSE STRUCTURE: Just like a hotel or restaurant, there is a kitchen rotation schedule or system where employees are rotated in several areas of the restaurant or food service establishment. In our program, we have found that by preparing the student for this real world experience, we have developed a culinary arts education system that will enable a student to be familiar with every aspect of the restaurant or food service establishment. The food service areas below will enhance your education and training as you make your way through and you will gain knowledge of each food service area s vast area of culinary arts competencies. Students will spend 2 days a week preparing and executing fine dining service to the Executive Fine Dining Room (if applicable) or prepare meals for The Servery.

3 UNIFORM CODE: Students must be in proper CAI school uniform at all times. Hats and aprons are necessary only if food is being prepared. By law, students must wear appropriate attire in the food production laboratory. It is the student s responsibility to be dressed in clean, proper attire for all lab periods. If you are not dressed appropriately/complete uniform, you will not be admitted to class, and you will be given an absence for the day. NO EXCUSES! Complete Uniform: White Chef Coat, neckerchief/cravat, white bistro apron, black skull cap, heavy non-slip, closed-toes black shoes with shoe laces/ties or clogs, black or white socks, and houndstooth/checkered pants. Student will be sent home and marked absent if not in full uniform. Hair nets are not a substitute for skull caps. No nail polish, faux nails or rings. Plain wedding bands are acceptable. Nails must be trimmed and short. No earrings (studs ok), nose rings or facial piercings. NO EXCUSES! ATTENDANCE: Culinary Arts Institute s attendance policy approximates the expectations found in a working situation. It is essential that each student learns the discipline of regular and prompt attendance as well as the skills involved in the culinary arts and hospitality industries. At the time the student moves from training into a career, the employer will be very interested in dependability and punctuality. No matter how skilled the person, an employee is valuable only when present on the job. The faculty and staff of Culinary Arts LAMC consider each moment in class imperative for success. When the student is not in the classroom, the information missed cannot be recaptured. MISSED WORK: If a student arrives late to class, and a test is still in progress, the student may take the test with no penalty. If a student misses a test or an assignment, the test/assignment will have ten (10) points deducted from the score. The student must contact his/her chef instructor to arrange to make-up the test/assignment prior to his/her return to the next scheduled class. If a student does not contact the chef instructor to make-up the test assignment before the day he/she returns to the next scheduled class, the student will receive a zero (0) for the test/assignment. LAB CHECK OUT REQUIREMENTS: All pantry supplies and equipment returned to proper storage area before class ends. Class hours must be adhered. Sinks cleaned and wiped dry. All appliances/equipment cleaned after use, including range tops, refrigerators, counter tops and cupboard doors. All equipment and supplies must be put back in its proper space. No wet cleaning supplies placed under cabinets. All under sinks cabinets cleaned and in order All spills are to be wiped up and all wet towels placed in washing machine. If you use it, clean it! Food is not to be taken out of the lab unless authorized by the chef instructor. Negative TB Test required within the first two weeks of the semester.

4 MATERIALS: 1. Notebook (8 ½ x 11 notebook for recipes and notes) 2. 2 binder and Digital Camera 3. Calculator and Scantron sheets for exams 4. Instant-read thermometer 5. Measuring Spoons, measuring cups (liquid weights) 6. Student Knife kit/case or Toolbox RESOURCES & SUPPLIES: Student Knife Kit/Case, notebook, 2 binder, calculator, Instant-read thermometer, and an optional camera as needed. Assignment/Grading 1. Participation and team cooperation in lab Attendance and punctuality Menu development and nutritional balance Menu planning Weekly shopping list Midterm Daily cooking practical dining room Final practicum 200 Total Points points and above = Credit 599 points and below = No Credit Grading Criteria A= B= C= D= F= 399 and below Note: After 3 absences= student will be dropped Tardiness 3 = 1 absence Assignments and preparations for the day will be discussed at the beginning and end of class time. Please use notes and calculations in order to prepare for the final on May 31 st. IMPORTANT INFORMATION: Class hours must be adhered to. A student who misses more than 3 absences may be dropped by the instructor, but it your (THE STUDENT) responsibility to drop or withdraw from the class. Continued tardiness will affect your attendance (3 tardy = 1 absence). If there is an emergency, the chef instructor can be contacted by phone or by so that arrangements can be made. STUDENTS WITH SPECIAL NEEDS: If you have any health impairments that require regular medication, or any disability that might affect your performance in the class or lab, and would like your chef instructor to make special accommodations, please call our campus Special Services Director at as soon as possible. They will help you arrange special accommodations for your classes.

5 The special needs of each student are met, in part, by: 1. Group discussion at the peer level, providing for the interchange of ideas 2. Reading materials supplementing the required text material 3. Availability of the teacher for personal interviews and referral to appropriate community resources as indicated. Course syllabus may be subject to change according to LAMC schedule, faculty functions and product/ingredient availability. Please make notes accordingly by the Chef Instructor. Curriculum: This competency-based course is designed to provide entry-level training to develop skills, which will enable students to qualify as a catering assistant, institutional and restaurant apprentice cook, and various other positions that require first-hand knowledge and experience in food service. Students are exposed to food handling, cooking, presentation, and storage in various categories with hands on procedures and classroom theory.

6 CULINARY ARTS LOS ANGELES MISSION COLLEGE FOOD SERVICE MANAGEMENT FOODS LABORATORY 325 TUESDAY/THURSDAY 5pm-9:10pm Course Outline Spring 2012 Please note that the schedule below may be subject to change. WEEK 1 DATE TOPIC ASSIGNMENTS TUES 2/7 First Day! Welcome to Foods Laboratory 325! Introductions, Class Objectives. Course Outline, Culinary Arts Binder; Syllabus, Standardized Recipes, Weekly Cycle Menu for Executive Fine Dining Room, Class Assignments & Readings THURS 2/9 Basic Preparation Reading: Chapter 1 WEEK 2 DATE TOPIC ASSIGNMENTS TUES 2/14 Review Soups Chapter Reading: Chapter 2 THURS 2/16 Discuss Soups in detail. WEEK 3 DATE TOPIC ASSIGNMENTS TUES 2/21 President s Day NO CLASS THURS 2/23 Appetizers Reading: Chapter 3 WEEK 4 DATE TOPIC ASSIGNMENTS TUES 2/28 Eggs & Cheese Reading: Chapter 4 THURS 3/1 Eggs & Cheese (cont.) WEEK 5 DATE TOPIC ASSIGNMENTS TUES 3/6 Fish & Shellfish Reading: THURS 3/8 Fish & Shellfish (cont.) Chapter 5 WEEK 6 DATE TOPIC ASSIGNMENTS TUES 3/13 Midterms Reading: THURS 3/15 Midterms Chapter 6 WEEK 7 DATE TOPIC ASSIGNMENTS TUES 3/20 Meats Reading: THURS 3/22 Meats (cont.) Chapter 6 WEEK 8 DATE TOPIC ASSIGNMENTS TUES 3/27 Poultry and Game Reading: Chapter 7 THURS 3/29 Poultry and Game (cont.) WEEK 9 DATE TOPIC ASSIGNMENTS TUES 4/3 SPRING BREAK NO CLASS SPRING BREAK NO CLASS

7 THURS 4/5 SPRING BREAK NO CLASS SPRING BREAK NO CLASS WEEK 10 DATE TOPIC ASSIGNMENTS TUES 4/10 Salads Reading: Chapter 8 THURS 4/12 Salads (cont.) WEEK 11 DATE TOPIC ASSIGNMENTS TUES 4/17 Vegetable Reading: Chapter 9 THURS 4/19 Vegetable (cont.) WEEK 12 DATE TOPIC ASSIGNMENTS TUES 4/24 Potatoes, Pasta, Rice, & Grains Reading: Chapter 10 THURS 4/26 Potatoes, Pasta, Rice, & Grains (cont.) WEEK 13 DATE TOPIC ASSIGNMENTS TUES 5/1 Potatoes, Pasta, Rice, & Grains Reading: Chapter 10 THURS 5/3 Potatoes, Pasta, Rice, & Grains (cont.) WEEK 14 DATE TOPIC ASSIGNMENTS TUES 5/8 Desserts- Hot & Cold Reading: THURS 5/10 Desserts- Hot & Cold (cont.) Chapter 11 WEEK 15 DATE TOPIC ASSIGNMENTS TUES 5/15 Desserts- Hot & Cold (cont.) Chapter 11 TUES 5/17 Desserts- Hot & Cold (cont.) WEEK 16 DATE TOPIC ASSIGNMENTS TUES 5/22 Review for Finals THURS 5/24 Review for Finals WEEK 17 DATE TOPIC ASSIGNMENTS TUES 5/29 FINALS WEEK Create 4 course menu for each team THURS 5/31 FINALS WEEK Final Practical Exam (Team) PLEASE NOTE: This course outline is a guide for the class and may be modified and or revised to enhance learning outcomes by events outside the control of the chef instructor. Holiday Schedule No Classes President s Day February Cesar Chavez Day March 30 Spring Break April 2-9 (No classes, campus offices are open) Memorial Day May 28 Independence Day July 4 NOTE: Remember to check this Fall 2012 Schedule and register early! Classes may be cancelled due to low enrollment or classes may be full and closed. There are no wait lists available at LA Mission College.