International Cuisine Syllabus Fall 10 Credit Hours: 7 Credit Units Course Number: CULIN 41, Class Code and Class Location: E-105, E-102

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1 International Cuisine Syllabus Fall 10 Credit Hours: 7 Credit Units Course Number: CULIN 41, Class Code and Class Location: E-105, E-102 Class Hours: 9:00 AM 9:50 AM E-105 Monday, Tuesday, Wednesday 10:00 AM 1:50 PM (E-102), Monday, Tuesday, Wednesday Instructor: David Jones, CEC, CCE, CHE Voic [email protected] Office: E-107 Office Hours: 2:00 PM-3:00 PM Monday, Tuesday, Wednesday, Thursday, or by arrangement. Please call or me to make an appointment. Instructional Assistant: Madé Putrayasa Prerequisite: CULIN 31 & 33 & 53 & 232. Co requisite: CULIN 50 & 51. Required Text: International Cuisine, The International Culinary Schools SM at The Art Institutes ISBN: Course Objectives and Student Learning Outcomes: At the end of this class students should be able to: 1. Integrate flavors, ingredients, seasonings, and cooking techniques of the major world cuisines in keeping with both traditional and current trends. 2. Employ a variety of techniques, tools, and basic guidelines to optimize food appearance, flavor, taste, texture, doneness, nutritional content, and presentation of international cuisine. 3. Demonstrate effective mis en place, sanitation and safety, teamwork, and task coordination in food preparation and service. 4. Name and describe the primary world culinary regions, traditions, foods, flavors, ingredients, and cooking techniques. Grading: Class Participation 20% Attendance 20% Projects and Assignments 20% Quizzes 20% Final 20% =A = B = C = D Below 60 = F Class Participation: Communication skills are vital to the practice of culinary arts. Throughout the semester students will be called on to communicate their understanding of the material being discussed, and will be 1

2 evaluated on their preparedness and willingness to respond to questions, not on the accuracy of the answer. Active class participation is highly encouraged. Reading the appropriate pages in the text prior to coming to class will help the student grasp the concepts dealt with in class, and add to the classroom learning experience. Students will be required to prepare and develop recipes, take notes, keep a notebook of handouts and recipes, follow directions of the instructor, as well as follow all class policies. Lack of preparedness, non-participation, and violation of class policy will result in reduction of the participation grade by 1% for each occurrence. Attendance: Attendance through all scheduled class meetings is expected and required. In a hands-on lab class, class attendance is one of the most important parts of the learning process. Every excused or unexcused absence in excess of two absences will result in a reduction of the attendance grade by 2% points per absence. One absence in excess of two absences will reduce the attendance grade from 20% to 18%. Arriving to class on time, and staying in class until class is dismissed is essential. A student who arrives late can be disruptive to other students, and often spends a good part of the session trying to figure out what s happening rather than learning. Each late arrival, in excess of two will be considered an absence. Each incident of a student leaving early in excess of two will also be considered an absence. Students missing more than 8 days may be required to drop the course. Projects and Assignments: Students will be required to keep a 3-ring notebook with dividers for each week of class, to collect handouts, recipes, notes, assignments, and quizzes. Weekly assignments may consist of end of chapter problems or questions, practice tests, short essay questions, Internet research, industry field research, and field trip reports. All assignments are due the following class day after they were assigned. Late assignments will not be accepted for any reason. Plagiarism occurs when a student misrepresents the work of another as his or her own. Plagiarism may consist of using ideas, sentences, paragraphs, or the whole text of another without appropriate acknowledgements, but it also includes allowing another person to write or substantially alter work that a student then submits as his or her own. Any assignment found to be plagiarized will be given an F grade (and could be given an F in the class). All instances of plagiarism will be reported to the Dean of the Division and further action may be taken by the college. Quizzes: There will be frequent quizzes to assess your understanding of the material. The format of the questions on the quizzes will be multiple choice, matching, fill in the blank, and true/false. All of the questions will be based on material covered in class. Quizzes may not be re-taken for any reason. Final: Final evaluation is mandatory. Student teams will plan and prepare a meal from ingredients provided by the instructor. Meals will be assessed using the criteria set out in the Hot Food Score Sheet of the American Culinary Federation competition manual. (Serving methods and presentation; portion size and nutritional balance; menu and ingredient compatibility; creativity; flavor, taste, texture and doneness; mis en place/organization; sanitation procedures/cleanliness; task coordination and delegation; effective utilization of all ingredients; cooking techniques, skills, and fundamentals). Class Policies: 1. Students must wear closed toe leather work shoes (preferably black with non-slip soles), clean long pants (preferably black or check chef s pants). No shorts or sandals are allowed. A clean white chef s coat (preferably with Laney Culinary Arts logo and embroidered name), a white floppy chef hat, and an apron when working in the lab/kitchen. New Chef , sells: Laney College Culinary Arts Logo (and name embroidered) Chefs Coats $20.00 Floppy Chef s Hats $4.50 Bib Aprons $4.50 Chef s Pants $ Students will be required to use their own tools which should include at minimum: 10 Steel 8 Chefs Knife 8 Serrated Bread Knife 3 to 4 Paring Knife 6 Flexible Boning Knife Vegetable Peeler 2

3 Internal Thermometer Knife Roll A basic knife kit can be purchased for $ and up. 3. Students must wash their hands at the beginning of class, after each break, after eating, smoking, and going to the bathroom, as well as frequently during any food handling procedure. 4. No eating or drinking, or gum chewing at any time will be allowed in the kitchen. 5. No cell phones, radio, walkman, ipod or any electronic media are allowed 6. No bags, back packs, purses, clothing, or any other personal possessions (other than the text book, and a knife kit) will be allowed at any time in the lab kitchen. Students are responsible for securing their possessions, a locker is provided. 7. Students shall conduct themselves in a professional manner. No horse play or unsafe behavior will be tolerated. 8. No visitors are allowed in the classroom or kitchen 9. Sanitizer shall be used frequently at each workstation according to directions. 10. Food prep sinks, pot and pan dish sink, and hand sinks shall be used for their designed purpose only. 11. All surfaces, work counters, small wares, pots and pans, china, silver, sinks, garbage disposals, garbage containers, walls, and floors shall be left clean and sanitized at the end of each class. All equipment shall be frequently washed, rinsed, and sanitized, as well as stored, used, and maintained in a safe and sanitary condition. No students will leave the lab until all cleaning is finished. 12. All foods shall be stored in proper containers with tight fitting lids in the appropriate areas. All prepared foods shall have a sticker identifying the item, the date prepared, and who prepared the food. 13. All pertinent environmental health code policies, as well as safety and sanitation procedures as taught in the ServeSafe course will be strictly adhered to. 14. All Laney College policies, procedures, rules and regulations as defined in the College Catalog (and listed below) will be strictly adhered to. I wish to make this course as accessible as possible to students with disabilities that may affect any aspect of course assignments or participation. I encourage you to communicate with me by the second week of the course or at your discretion about any accommodations that will improve your experience in (or access to) this course. You can also contact the Disability Services and Programs for Students at for assistance. Laney College Policies Attendance Attendance is expected at every meeting of all courses in which students are enrolled. 1. Instructors may drop a student from class if the number of absences during a semester exceeds the number of times the class meets in two weeks, unless there are extenuating circumstances warranting special consideration by the instructor. 2. All instructors shall drop students who do not attend class by Census Day if the student has not contacted the instructor with an explanation satisfactory to the instructor as to why he/she has not attended. All drops must be recorded on the Census Rosters and Instructors Class Records. 3. It is the student s responsibility to drop from classes, with two exceptions: (1) Instructor s are to drop students on the Census Roster; and, (2) Instructors are to drop students on the Attendance Verification Roster. Instructors will no longer indicate drop dates on rosters or submit Drop Cards for students. 4. The instructor s decision to drop a student for not meeting the attendance requirements of the class is FINAL. 5. Leaves of absence may be granted by the instructor or limited periods to cover illness, hospitalization, or acute emergencies. Requests for such leaves should be made directly to the instructor by contacting the instructor either in person, by phone, or by letter. 6. Responsibility for making up work missed because of absence rests with the student. 7. District policy limits attendance in classes to those who are officially enrolled in the class. 3

4 STUDENT CODE OF CONDUCT Students are responsible for complying with all college regulations and for maintaining appropriate course requirements as established by the instructors. Disciplinary action may be imposed on a student for violation of college rules and regulations, the California Education Code, California Penal Code, and the California Administrative Code. Student misconduct may result in disciplinary action by the college and prosecution by civil authorities. Misconduct that may result in disciplinary action includes, but is not limited to, the following violations: 1. Violation of District policies or regulations including parking and traffic regulations (subject to Education Code Section 76036), policies regulating student organizations, and time, place and manner regulations in regard to public expression. 2. Willful misconduct which results in injury or death of any person on college-owned or controlled property, or college-sponsored or supervised functions; or causing, attempting to cause, or threatening to cause physical injury to another person. 3. Conduct which results in cutting, defacing, damaging, or other injury to any real or personal property owned by the college or to private property on campus. 4. Stealing or attempting to steal college property or private property on campus; or knowingly receiving stolen college property or private property on campus. 5. Unauthorized entry to or use of college facilities. 6. Committing or attempting to commit robbery or extortion. 7. Dishonesty such as cheating, plagiarism (including plagiarism in a student publication), forgery, alteration or misuse of college documents, records, or identification documents, or furnishing false information to the college. 8. The use, sale, or possession on campus of, or presence on campus under the influence of, any controlled substance, or any poison classified as such by Schedule D in Section 4160 of the Business and Professions Code or any controlled substance listed in California Health and Safety Code Section et seq., an alcoholic beverage, or an intoxicant of any kind; or unlawful possession of, or offering, arranging or negotiating the sale of any drug paraphernalia, as defined in California Health and Safety Code Section Possession, sale or otherwise furnishing any firearm, knife, explosive or other dangerous object, including but not limited to any facsimile firearm, knife or explosive, unless, in the case of possession of any object of this type, the student has obtained written permission to possess the item from an authorized college employee. 10. Willful or persistent smoking in any area where smoking has been prohibited by law or by regulation of the governing board. 11. Lewd, indecent, or obscene conduct or expression on college-owned or controlled property, or at collegesponsored or supervised functions; or engaging in libelous or slanderous expression; or expression or conduct which so incites students as to create a clear and present danger of the commission of unlawful acts on college premises, or substantial disruption of the orderly operation of the college. 12. Disruptive or insulting behavior, willful disobedience, habitual profanity or vulgarity; or the open and persistent defiance of the authority of, refusal to comply with directions of, or persistent abuse of, college employees in the performance of their duty on or near the school premises or public sidewalks adjacent to school premises. 13. Obstruction or disruption of teaching, research, administrative procedures or other college activities. 14. Committing sexual harassment as defined by law or by college policies and procedures; or engaging in harassing or discriminatory behavior based on race, sex, religion, age, national origin, disability, or any other status protected by law. 15. Persistent, serious misconduct where other means of correction have failed to bring about proper conduct. In accordance with Education Code Section 76234, the results of any disciplinary action or appeal in connection with any alleged sexual assault, physical abuse or threat of the same shall be made available within 3 school days of the results, to the alleged victim, who shall keep such information confidential. 4

5 International Cuisine Schedule Fall 10 (may change due to pace of class or field trips etcetera). 8/23, 8/24, 8/25... Introduction, Lab Preparation 8/30, 8/31, 9/1... Mexico 9/7, 9/8... The Caribbean 9/13, 9/14, 9/15... South America 9/20, 9/21, 9/22... Japan 9/27, 9/28, 9/29... China 10/4, 10/5, 10/6... Korea 10/11, 10/12, 10/13... Southeast Asia 10/18, 10/19, 10/20... Spain 10/25, 10/26, 10/27... The Middle East 11/1, 11/2, 11/3... Africa 11/8, 11/9, 11/10... India 11/15, 11/16, 11/17... France 11/22, 11/23, 11/24... Italy 11/29, 11/30, 12/1... Germany, Austria, Switzerland, Scandinavia and Russia 12/6, 12/7, 12/8... Review/Final Practice 12/14... Final Exam 5

6 I have read and understand the syllabus for CULIN 41 International Cuisine, Fall 10, and agree to the terms and conditions. Print Name Signature Date 7