CUL 111 COURSE SYLLABUS. Office Location: BE2120 Office Hours: 7:30 8:30 am Tuesday Friday or by appointment

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1 SEATTLE CENTRAL COMMUNITY COLLEGE Seattle Culinary Academy Chef Instructor Gregg Shiosaki CUL 111 COURSE SYLLABUS Course Title & Number: Introduction to Professional Cooking: Practicum CUL111 Credits: 6 Lecture Hours: 0 Lab Hours: 132 Meeting Times: 10:00 am 1:30 pm (Tuesday through Friday) Room: 2119 Instructor: Chef Gregg Shiosaki Office Location: BE2120 Office Hours: 7:30 8:30 am Tuesday Friday or by appointment Office Phone: (206) Alternate Phone: (206) Home phone: NA Snow Emergency phone: (206) E- mail: Web site: Instructor's Educational Philosophy: My philosophy when teaching an introductory practicum class is to guide the student through learning and developing their fundamental skills. These skill sets are the necessary foundation that students will need to succeed in their classes at SCA and in their careers. Therefore, a high level of proficiency will initiate the opportunity for greater success. It is my goal to assist the student in forming a solid foundation from which they can build upon. I believe that the hands on practice reinforces the theory behind the lessons. Every time we practice it is an opportunity to increase our proficiency at a given skill. Students will work individually and in groups to facilitate their learning. I encourage students to focus on making the most of their educational process. SCA is a first- rate culinary arts program that offers the student great opportunities to gain the knowledge and skills to succeed in the foodservice industry. Prerequisites: Completion of MAT 110 and ENG 101 or college- level equivalents. Course Description: This course will introduce students to the fundamentals of professional cooking. Course content will include kitchen safety and operations, safe operation of kitchen equipment, knife skills, basic food preparations, teamwork and leadership, general housekeeping, sanitation, and clean up Course Purpose and Objectives: The Culinary Arts Department is committed to providing individuals with a curriculum that models realistic industry expectations. This class will develop the students' knife skills; professional sanitation practices; basic cooking skills; food production skills; and professional kitchen tool and equipment skills

2 Learning Outcomes: Upon completion of this course, the student will be able to: 1. Practice principles of safety and sanitation. 2. Perform basic knife skills on fruits and vegetables. 3. Prepare chicken and vegetable stocks. 4. Prepare various starches. 5. Perform as a team member. 6. Perform as a team leader. 7. Complete various food preparations, including weighing/measuring. 8. Function as a pot washer 9. Use and maintain tools and equipment in a safe and sanitary manner. 10. Use appropriate trade terminology when performing tasks. 11. Recognize product quality. 12. Discuss and define information about tools and equipment. 13. Utilize principles of mise en place. 14. Utilize scientific theory in practicum. 15. Apply cooking methods to recipe specifications. 16. Perform sustainable composting and recycling practices. 17. Evaluate received goods to determine conformity to specifications. 18. Demonstrate proper storage of refrigerated goods in FIFO system. 19. Inventory foods. Methods of Instruction: The following is a tentative class schedule of the course content and will vary according to the class s ability to progress, program activities, and quarterly scheduling. Week 1: Week 2: Week 3: Week 4: Week 5: Week 6: Week 7 Week 8 Week 9: Week 10: Week 11: Week 12: Orientation, kitchen tour, tool and equipment identification, safety demonstrations, knife skills, preparing stocks and starches, station assignment reviews, daily operations review, and mise en place. Station rotations as assigned Knife competency testing. Textbooks: Professional Cooking, Wayne Gisslen, John Wiley & Sons, Inc., 8th Edition, ISBN Supplementary Readings/Audio- Video Media: Recipe research as required by select station assignments. Online Information: CUL 111 Menus, Syllabi, Production Sheets, Recipes and Procedures are available at ChefGregg.com

3 Required Materials: - paring knife; 3" - 4" - French (chef's) knife; 8" or 10" - boning knife; stiff blade - vegetable knife (santoku); granton edge - serrated bread knife; 8" - 10" - blade protectors for all knives - 10" or 12" sharpening steel; 2" longer than the chef's knife - kitchen scissors; separable for cleaning - metal bench scraper; w/ruler - 6 ruler; plastic or metal - pocket thermometer; measuring 0 to 220 F - vegetable peeler - set of measuring spoons - knife bag - 2 white chef coats (clean) - grey T- shirt with SCA logo - black & white small checkered pants - cook s skull cap, white only - four- way apron - black leather, closed toe work shoes, oil resistant sole - dining room staff uniform (see orientation packet) - food and beverage permit (see orientation packet) - pocket memo pad and pen or pencil - black marking pen (sharpie) Assignments: Students will rotate through each station at least one time. Rotations will change daily. Rotations consist of student chef, group leader (A, B, & C), group member (A, B, & C), stocker, pot washer, 2 nd quarter kitchen assistant, bussing (One World and Square One), and tournant. Each student will work as a team member of a small group to complete the daily production. Students are expected to research and know all recipes for which their group is responsible for preparing. Most recipes are from the required textbook. The practical exam will consist of timed knife skills and will be explained further in class. Calendar/Schedule: Station assignments will be posted in the classroom. All class scheduling is tentative and subject to change Learning Resources: Students having difficulty with the class should consult the instructor immediately. Once the student s difficulty is determined, the instructor will make a suitable recommendation as to how the student may be helped. Eating and Drinking in Class: Students will be required to follow the school policy on this matter. Only reusable water bottles will be allowed in classrooms. Daily student lunch will be made available to all students. Uniforms: Students must be in uniform to be marked present. Students wear the uniform for that day s assigned rotation (either dining room, gray T- shirt, or kitchen uniform).

4 Extra Credit Policy: Extra credit is awarded for documented community service within the food service industry. Ask for prior approval from your instructor in order to confirm eligibility of any event or organization you will be volunteering for. Academic Dishonesty: Academic dishonesty including cheating and plagiarism are detailed in the Washington State Administration Code, WAC 132F and subject to disciplinary sanctions as outlined in the student handbook. Alcohol and Drugs: Alcohol and drugs are prohibited. The Seattle Community College District IV policy #249 prohibits the abuse of alcohol and the unlawful manufacture, distribution, possession and use of illicit drugs. This policy applies to all students while they are on property or while they are conducting college business, regardless of location. To provide a healthy, safe and secure working and learning environment each student is expected to be in an appropriate mental and physical condition to perform assigned duties and fully participate in the learning process. Students who violate this policy will be disciplined up to and including expulsion from the District depending upon the seriousness of the violation. A note on attendance: It's always great to have everyone at every session. But, if you cannot attend a class, please make it YOUR RESPONSIBILITY to arrange with a classmate to get the notes, assignments, projects, schedule changes and so forth. Please DO NOT ask the instructor for the materials or what happened in class, etc. And if you see someone is absent, please collect the materials for him or her and ask that they do the same for you. If you must leave the class do so in a manner that does not disrupt others. Disability Statement: Students with documented disabilities requesting class accommodations, requiring special arrangements in case of building evacuation, or have emergency medical information the instructor should know about are asked to contact the disability support services office (DSS) in room Once the disability is verified with DSS you will be given a letter of accommodation to be handed to your instructor. Students must request examination accommodations by the end of the second week. Feedback and Course Policies: Students will be given a weekly performance numerical grade. Criteria for this will be based on product evaluation, mise en place, professionalism, initiative, teamwork, speed, sanitation, safety, and extra effort. AVERAGE OF: Station performance Lead stations performance Knife competency exam = 50% = 25% = 25% TOTAL = 100% All three evaluations must be accomplished above a 2.0 (76%) score in order to pass CUL 111. Evaluating Outcomes and Assessment: Culinary Arts and Specialty Desserts and Breads are demanding and competitive fields. If you are not able to maintain the following academic standards, you are not acquiring the necessary skills to perform at an acceptable level in the industry. It is the role of the instructor to provide instruction and evaluation. It is the student s responsibility to seek instructor guidance and support in attaining competency in basic culinary skills.

5 Grading policy, criteria and scales Students in Seattle Culinary Academy programs are required to maintain a minimum of a 2.0 G.P.A. in order to remain in the program. If this G.P.A. is not maintained for two (2) consecutive quarters, the student will not be readmitted to the program. The same G.P.A. is necessary in order to graduate and receive a certificate or AA degree. Similarly, if a student receives a numeric grade lower than 2.0(76%) in any class, the student must repeat the course and obtain passing grade before being allowed to advance to the following quarter or graduate. Consistent with the college s policy, a student may retake a class only once. Culinary Arts is a demanding and competitive field, and if the student is unable to maintain these academic standards, the student is not acquiring the necessary skills to perform at an acceptable level in the industry. Students must complete all courses in the curriculum. Students who feel that they have completed an equivalent course at another institution must have their transcripts officially evaluated by the Registrar s office. The student must demonstrate that all competencies and assessments from that course have been met or they will need to enroll in that class. Each quarter curriculum builds upon the last quarter and so all course work or challenges must be completed before the student advances to the next quarter. Grade scale is as follows: Percentage Numeric Grade Percentage Numeric Grade Percentage Numeric Grade Students are expected to have all the necessary information in order to complete assignments and pass all written tests administered in this class. It is the student's responsibility to obtain any missed information or lessons due to tardiness or absence. No make- up exams will be given, unless the absence or lateness was the result of an unavoidable accident or a sudden serious illness. An appropriate third party, i.e., a police report or a note from the student s doctor stating the student s inability to take the test, must verify exceptional circumstances. Final decision will be made at the instructor s discretion.

6 Absences: Because our programs serve food to the public, any absences disrupt operations and require that others cover your position. Please call your instructor before 8:00 am if you will be absent or late (Chef Gregg at ). On the day of your second absence, your final course grade will be automatically lowered by 0.2 points. On the day of your third absence, your final grade will be lowered by an additional 0.3 points and you will receive notice of departmental probation. For example, if your course grade is 3.5 and you miss three days of class, your final grade will become 3.0 (and you will be placed on departmental probation). Your grade will be lowered 0.4 points for each subsequent absence. (For example, if your final grade was 3.0 after three absences, it will become 2.5 after four absences, 2.1 after five absences, and 1.7 after six absences.) After seven absences, you will be required to retake the course, and consequently will not be allowed to advance to the next quarter in the program until you receive a satisfactory grade in all courses. 2 days = days = days = days = days = Late/Tardy: Any student arriving late will be marked absent. It is the student's responsibility to contact the instructor before the end of class and ask that the absence be changed to a tardy. Three tardies is equivalent to one absence, and all tardies over 15 minutes automatically become an absence. For longer classes it is 15 minutes per hour (i.e. for a four hour lab you would be considered absent after one hour). Evaluating Outcomes and Assessment: Tests are given in order to evaluate a student s knowledge of learning outcomes for the class. This is to indicate if a student is prepared to go on to more advanced and comprehensive subject matter. Students may request an appointment with the instructor to review their current grade. Seattle Culinary Academy Standards and Procedures apply to this course and all departmental activities. Included are the following policies: American Disabilities Act Statement, departmental absentee and grading with scales. This document can be viewed at Developed By: Revised: Gregg Shiosaki September 21, 2015

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