CUL 101 COURSE SYLLABUS

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1 SEATTLE CENTRAL COMMUNITY COLLEGE Seattle Culinary Academy Chef Instructor Gregg Shiosaki CUL 101 COURSE SYLLABUS Course Title & Number: Food Theory I CUL101 Credits: 6 Lecture Hours: 66 Lab Hours: 0 Meeting Times: 8:30 9:50 am (Wednesday and Friday) 1:50 2:40 pm (Tuesday through Thursday) Room: 2119 Instructor: Chef Gregg Shiosaki Office Location: BE2120 Office Hours: 7:30 8:30 am Tuesday Friday or by appointment Office Phone: (206) Home phone: NA E- mail: Alternate Phone: (206) Snow Emergency phone: (206) Instructor's Educational Philosophy: My philosophy when teaching an introductory theory class is to build a foundation of knowledge in which the student can use for further learning and growth. This knowledge base will be reinforced when practicing in the kitchen lab. In order to have a greater understanding about any given skill, product, or fact one must comprehend the theory behind it. I encourage all students to actively take part in classroom discussions, share their knowledge with others, and ask when questions come to mind. Everyone has more to gain when we participate as a group. Students should focus on making the most of their educational process. SCA faculty and staff have a wealth of knowledge, skills, and experiences to offer the students. This is a great resource for building a successful culinary career. Embrace the opportunity. Prerequisites: Completion of MAT 110 and ENG 101 or college- level equivalents. Course Description: This theory course will introduce students to the fundamentals of professional cooking. Course content will include history of the foodservice industry, professional attributes, kitchen safety, tools and equipment identification, knife safety and cutting techniques, basic kitchen ratios, mise en place, moist and dry heat cooking, making stocks, egg cookery, dairy, introduction to vegetables, fruits and starches, introduction to meats, poultry, fish and shellfish. Course Purpose and Objectives: The Culinary Arts Department is committed to providing individuals a curriculum that models realistic industry expectations. This class will help establish, for the student, a culinary foundation to build upon. It will include a fundamental understanding of professional cooking in the areas of basic science and computation, team interaction, professional responsibility, critical thinking, environmental sustainability issues, and creative expression.

2 Learning Outcomes: 1. Discuss the history and development of modern foodservice. 2. Define hospitality and the philosophy of the hospitality industry. 3. Identify professional organizations within the field. 4. Outline organizational structure and functional areas in classical and contemporary foodservice organizations. 5. Prevent kitchen accidents, practice safety, and practice emergency treatment for kitchen emergencies in the professional kitchen. 6. Identify basic kitchen equipment and tools and their uses. 7. Properly perform basic knife cuts and skills. 8. Define and use appropriate culinary action terms. 9. Select and maintain appropriate quality ingredients. 10. Differentiate between moist and dry heat cooking applications 11. Be able to remember ratios for basic culinary preparations. 12. Differentiate cuts, inspection and yield grades, specifications, and grading standards for meats, poultry and game. 13. Identify the different species and the most suitable cooking techniques for fish and shellfish. 14. Know basic fabrication of select types of meat, poultry, and fish. 15. Identify freshness and seasonality for fruits and vegetables 16. Select dairy products, eggs, and other highly perishable ingredients on the basis of quality and freshness. 17. Know egg cookery techniques. 18. Identify non- perishable items and their available forms, purchasing and storage standards. 19. Identify the basic techniques for preparing stocks. 20. Identify basic vegetable cuts by name, size, and shape. 21. Identify herbs and spices 22. Identify the process by which coffee is grown and produced. 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: Introduction to the foodservice industry. Class requirements, schedules, and job descriptions. Tour of culinary facilities. Kitchen safety. Identification and usage of knives, tools, and equipment. Mise en place. Culinary history, brigade, and professionalism. Weights and measures. Heat and Food. Culinary terminology assignment. Basic cooking principles. Moist and dry heat cooking methods. Building flavor. Taste and flavor. Understanding vegetables and fruits. Potatoes, rice, grains, pasta and other starches. Library orientation and assignment. Eggs, egg cookery, and dairy products. Cheese identification. Coffee processing. Stocks and thickeners. Meat composition, handling, cooking, and identification, No Classes Poultry identification and fabrication. Fish and shellfish identification. Final exam. Kitchen clean up.

3 Textbooks: Professional Cooking, Wayne Gisslen, John Wiley & Sons, Inc., 8th Edition, ISBN Supplementary Readings/Audio- Video Media: Culinary 101 Class Lecture Packet must be purchased from the copy center. Other references will be presented during class sessions. Required Materials: Notebook Assignments: All reading assignments are from Professional Cooking, by Wayne Gisslen, 2015: John Wiley & Sons, Inc., 8 th edition. Assignments are listed for week prior to lecture. Week 1: Week 2: Week 3: Read Chapter 2 (pp , Safety), Chapter 3 (pp , Tools & Equipment), Chapter 7 (pp , Mise en Place), Chapter 2 (pp , Measurement) and Chapter 1 (pp. 1-13, The Food Service Industry) Read Chapter 6 (pp , Heat and Food). Culinary Terminology Assignment Read Chapter 6 (pp , Building Flavor) Culinary Terminology Assignment due. Herb and Spice Assignment. Week 4: Read Chapter 10 (pp , Understanding Vegetables). Quiz #1 Week 5: Read Chapter 12 (pp ) Potatoes and Chapter 13 (pp , , ) Grains, Pasta, and Other Starches. Library assignment. Week 6: Read Chapter 24 (pp , Eggs) and Chapter 25 (pp , Dairy). Herb and Spice Assignment due. Quiz #2 Week 7: Read Chapter 25 (pp , Cheese and , Coffee) Library assignment due. Week 8: Midterm Test. Read Chapter 8 (pp , Stocks, thickeners, and finishing. Quiz #3 Week 9: No Classes Week 10: Read Chapter 15 (pp , Understanding Meats) Week 11: Read Chapter 17 (pp , Understanding Poultry) and Chapter 19 (pp , Fish and Shellfish) Week 12: Final test and clean up Calendar/Schedule: Testing and assignment due dates will be announced in class. All class scheduling is tentative and subject to change. Learning Resources: 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. Uniforms: Students must be in uniform to be marked present. No hats may be worn during class with the exception of white cook s skullcap worn during demonstrations in the kitchen. Students wear the uniform for that day s assigned rotation (either dining room or kitchen uniform). 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.

4 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: Grades will be based on the following criteria of student performance: 3 assignments points each = 300 points 3 tests 100 points each = 300 points 2 tests 200 points each = 400 points TOTAL = 1000 points 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.

5 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. Make- up tests will be penalized up to 25% at the instructor s discretion. Late Assignments are subject to a penalty of 10% of points on that project per calendar day regardless of circumstances. 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 = - 1.7

6 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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