CUL Culinary Foundations I 4 Credits College Now/CTE Student Outcome Checklist

Transcription

1 CUL Culinary Foundations I 4 Credits College Now/CTE Student Outcome Checklist Student s Signature Completion Date High School Teacher s Signature Recommended Grade High School COCC Review Instructor s Signature Textbooks & Materials: Gisslen, Wayne. Professional Cooking 7th Edition, Hoboken, New Jersey: John Wiley and Sons, Inc., ISBN: Ruhlman, Michael. Ratio. New York, New York: Scribner, ISBN: Course Description: In this introductory culinary arts course, students will have the opportunity to learn the basic principles that relate to the following: history of the restaurant industry, culinary nomenclature, equipment orientation, kitchen operations, basic knife skills, and a cooking technique overview. Students will also learn the understanding of ratios and technique in contrast to recipe usage. An introduction to stock and soup cookery will also be covered. This course will serve as the foundation for future skill development; hence, much of the course will be lecture and demonstration in orientation. Hands on application of basic knife skills, stock and soup preparation will take place at an individual level. Prerequisite or Concurrency: WR 121, RMGT 90, CUL 102 GRADING: A, B, C, D, F. See College Now Grading Policy. GRADING SCALE: A A B B B C C D F 0-64 INSTRUCTIONS: The high school teacher must evaluate the student using the following outcomes. The high school teacher will sign and date each outcome as the student completes it. REQUIRED DOCUMENTATION: The high school teacher will send the completed student outcome checklist and the signed final grade roster to: College Now Office, Central Oregon Community College, 2600 NW College Way, Bend, OR

2 Course Learning Outcomes and Assessment Process: At the conclusion of this course, students should have the ability to: Describe the history and culinary nomenclature for the restaurant industry Demonstrate professionalism standards relating to appearance and conduct Identify and discuss proper use of food service equipment Demonstrate knowledge and applied skill relating to the step-by-step process for the primary cooking techniques Describe the function of ratios versus recipes Describe the function of mise en place in a professional kitchen Demonstrate safe knife sharpening and handling techniques and execute classical cuts Describe and demonstrate proper step-by-step process for preparing white and brown stocks Discuss the elements of taste and flavor development as it relates with the cooking process The course learning outcomes will be verified by one or more of the following assessments:, and measuring the proper terminology usage in both culinary arts and writing 121 course writing assignments Daily assessment during the class line-up at the start of class, which is part of the daily professionalism grade, daily assessment of student attitudes and behavior that can influence the daily professionalism grade as to if proper equipment is being utilized as part of the students daily grade as to if skills are being applied as part of the students daily grade Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade as to if defined process is being applied as part of the students daily grade Teacher s Signature: Date: Student s Grade: Enter here and on page 1 2

3 Course Title: Culinary Foundations I Course Prefix and Number: CUL 110 Course CRN Number: XXXXX Credit Hours: 4 Term: Course Dates: Course Meeting Times: Note: Refer to COCC academic calendar for campus holidays Course Meeting Location: Jungers Culinary Center, Room #117 Instructor Office Location: Instructor Name: Instructor Contact Info: Instructor Office Hours: Course Co-requisites: None Course Prerequisites: Math 20 with C grade or above or placement exam score of 75 or above Writing 65, 75, or 95 with C grade or above or a placement exam score of 95 or above in writing and 81 or above in reading Textbooks & Materials: Gisslen, Wayne. Professional Cooking 7th Edition, Hoboken, New Jersey: John Wiley and Sons, Inc., ISBN: Ruhlman, Michael. Ratio. New York, New York: Scribner, ISBN: Culinary Arts or Baking and Pastry Arts toolkit Sold at COCC Bookstore Note-taking materials, such as pen and paper or laptop computer / tablet Complete uniform All uniform components are sold at the COCC Bookstore or via ChefWorks Cascade Culinary Institute requires the following uniform components for all students: White Chef Coats with logo and embroidered first and last name (3 each) Black Chef Pants (3 each) White 4-way Aprons (3 each) Black Socks (2 pair) White T-Shirts (4 each) White Beanie Hat (3 each) Side Towel (12 each) Black Shoes with Slip Resistant Soles (1 pair) Course Description: In this introductory culinary arts course, students will have the opportunity to learn the basic principles that relate to the following: history of the restaurant industry, culinary nomenclature, equipment orientation, kitchen operations, food safety and sanitation, basic knife skills, and a cooking technique overview. Students will alsolearn the understanding of ratios and technique in contrast to recipe usage. An introduction to stock and soup cookery will also be covered. This course will serve as the foundation for future skill development; hence, much of the course will be lecture and demonstration in orientation. Hands on application 3

4 of basic knife skills will take place at an individual level. Students will complete the National Restaurant Association Educational Foundation (NRAEF) ServSafe certification as part of this course. Course Learning Outcomes: At the conclusion of this course, students should have the ability to: Describe the history and culinary nomenclature for the restaurant industry Demonstrate professionalism standards relating to appearance and conduct Identify and discuss proper use of food service equipment Demonstrate appropriate knowledge and applied practices for controlling food time/temperature abuse, proper food handling procedures and personal hygiene practices Demonstrate knowledge and applied skill relating to the step-by-step process for the primary cooking techniques Describe the function of ratios versus recipes Describe the function of mise en place in a professional kitchen Demonstrate safe knife sharpening and handling techniques and execute classical knife cuts Describe and demonstrate proper step-by-step process for preparing white and brown stocks Describe and demonstrate proper step-by-step process for preparing soups Discuss the elements of taste and flavor development as it relates with the cooking process The course learning outcomes will be verified by one or more of the following assessments: Daily assessment during the class line-up at the start of class, daily assessment of student attitudes and behavior Assessment during competency based learning activities Assessment: Student learning is assessed in four different categories, which include the following: Professionalism, Organization, Safety and Sanitation Sustainability Principles, and Applied Competency-Based Learning Activities. Each of these categories is evaluated on a daily basis on a Likert scale of 1-10, while the Applied Competency-Based Learning Activity has a multiple of two in order to emphasize hands-on skill proficiency. Course Grading Rubric: Professionalism Punctuality to class in an ironed and complete uniform Following instructor s directions Communication in a respectful manner (no profanity) 4 Organization Mental and physical preparation (mise en place) Advanced review of recipes and competency-based technique(s) Timeliness in competency / assignment completion Time management skills with a sense of urgency

5 Engaged critical thinking skills Proactive behavior Professional conduct A contribution to class discussion A contribution to positive group dynamics Sanitation and Safety Personal Hygiene Standards: a clean uniform, proper personal hygiene / grooming, being shaven (men), no piercings (or covering with bandage), hair constraint, use of no perfume, no chewing gum, minimal make-up use, trimmed fingernails with-no polish or acrylics, coverage of cuts/lacerations/burns Food Safety & Sanitation Standards: proper hand washing / glove use, proper food cooling, proper management of flow of food (FIFO), avoidance of cross contamination, temperature management, removal of towels / apron when leaving kitchen, sanitation bucket use, proper waste management, composting and recycling, proper trash / grease disposal, sanitizing of equipment / tools, reporting of equipment or facility problems A focused work ethic with thoughtful sequencing and multi-tasking skills The use of a production schedule / time-line during class Organizational skills on workstation Proper dish washing management procedures and clean as you go principles Competency-Based Applied Learning Activity Proper selection of equipment and ingredients for the competency at hand Recipe scaling and comprehension of prescribed steps in prep / cooking technique Successful execution of cooking, baking / pastry techniques / process Development of flavors and appropriate seasoning throughout the cooking process Proper degree of doneness and temperature of finished product / china Appropriate presentation and avoidance of nonfunctional garnishes Proper portion control and appropriate consistency when applicable Appropriate yield of raw / cooked products and utilization / accountability of usable trim Appropriate utilization of the proper service techniques and customer service skills Service Learning Initiatives: In order to enhance the theoretical and experientially-based learning that takes place in the CCI curriculum, formal service learning initiatives are integrated into the student learning experience. Students can expect to be involved in a diversity of service that are relevant to the content within a program or course in which they are attending. The goal of service learning is to increase student confidence through reality-based learning and repetition, while also increasing student awareness about social engagement and how the restaurant industry gives back to society via service. Attendance: Students are empowered to control their overall learning experience and success throughout their CCI learning experience. Consistent attendance is very important for student academic success. Regular classroom attendance is not only an essential ingredient for academic achievement, but is also a fundamental building block for success in the hospitality industry after graduation. If a student must be absent due to an emergency, they are encouraged to communicate in advance to the instructor. General Appearance and Uniform Standards: Students are expected to follow Cascade Culinary Institute General Appearance and Student Uniform Standards, as noted in the CCI Student Handbook, while on campus. General appearance requirements and the CCI uniform policy have been benchmarked against standard practices in the hospitality industry and are designed to prepare students for successful entry into the workforce. Following the guidelines is mandatory and part of a student s daily learning and assessment process. Students are encouraged to take pride in all aspects of their appearance. Students represent Cascade Culinary Institute and the community of culinary professionals whenever they are in uniform, both on campus or during a CCI activity that is off campus (i.e.: class field trips). Food Allergies: If a student has food allergies or dietary restrictions, please inform your instructor and a plan of action will be made to reasonably accommodate your situation if possible. If an epi pen (epinephrine autoinjector) is required to be on site, please bring one to class, while also providing an additional one to your instructor on the first day of class. 5

6 Take Home Food Policy: No food may be removed from the building at any time without direct permission of the instructor. Food that is prepared in class is selected based upon the volume necessary for achievement of the assigned competency and is intended to serve as an opportunity for students to both taste and assess at the conclusion of the applied learning activity. Class byproducts (i.e.: diced onions) will often be shifted to other classrooms or to Elevation as a function to minimize waste and to maximize stewardship of CCI resources. Student Conduct: Please read the complete COCC Student Rights & Responsibilities: Academic Dishonesty: Students are expected to be honest and ethical in their academic work. Culinary Resource Library and COCC Barber Library: The Culinary Resource Library is designated for active COCC students. Materials are intended to be utilized within this space, and should not be removed. The COCC Barber Library serves as a resource for COCC students where you can check-out e-readers/ipads, conduct research, or serve as a dedicated study location. Sustainability Initiatives: Throughout their educational experience at CCI, students are encouraged to consider stewardship of our resources through the following practices: Recycling: Proper division of clean paper / cardboard, plastic, metal and glass Food Composting: Proper division of food and correct disposal Proper Disposal: of chemicals, batteries and toner cartridges Water Conservation: Use what is needed and not running faucets excessively Energy Conservation: Not leaving burners/ovens, lights or PC s on when not in use Printing: Print assignments using double-sided and on second-hand paper when possible Americans with Disabilities Statement: Students with documented disabilities who may need special instructional accommodations or who may need special arrangements in the event of an evacuation should notify the instructor as soon as possible, no later than the second week of the term. Students may contact COCC Disability Office in Boyle Education Center to discuss special needs at COCC Non-Discrimination Policy: Central Oregon Community College is an affirmative action, equal opportunity institution. It is the policy of the Central Oregon Community College Board of Directors that there will be no discrimination or harassment on the basis of age, disability, gender, marital status, national origin, race, religion, sexual orientation, or veteran status in any educational programs, activities or employment. Persons having questions about equal opportunity and non-discrimination, please contact Human Resources for referral to the appropriate personnel, Student Insurance: Students are not covered by medical insurance while on campus or involved in college classes and activities. Students are responsible for their own medical and dental insurance coverage. Final Exam Date: All CCI final s will be administered during the first meeting day of finals week (i.e.: if a course meets on M/W, then the final exam will be on Monday). The final will be administered during the regularly scheduled class time and location. Grading Criteria for Lab, Lecture/Lab and Lecture Courses: Course grades are based on the quality of work as shown by written quizzes and exams, competency-based, individual and group-based homework assignments. and student applied leadership assignments during class. Grading Scale: To meet graduation requirements, students must complete every course with a minimum grade of C. A = , A- = 90-92, B+ = 87-89, B = 83-86, B- = 80-82, C+ = 77-79, C = 70-76, D = 65-69, F =