Advanced Arts Program - Culinary Arts - Honors Program

Course Syllabus

Schedule Monday through Friday from 2.45pm to 4.45pm

Location Gallery 37 – 66 E. Randolph St. – Lower Level West

Instructors ChefYves Chambaz

Instructors ChefPatrick Murray

Texts + Readings +Support Materials

  • On Cooking - A Textbook of Culinary Fundamentals[Y&A1]
  • RouxBe – Online Cooking School
  • ServSafe® Coursebook7th Edition[Y&A2]
  • Handouts distributed throughout the course
  • Recommended readings
  • Professional Chef (CIA)
  • Le Guide Culinaire (Escoffier)
  • Herrings Dictionary of Classical and Modern Cookery
  • Larousse Gastronomique[Y&A3]
  • Magazines + Social Media
  • Bon Appétit
  • Cook's Illustrated
  • Fine Cooking

Course Description

This course is designed to give the student instruction on the basic principles and procedures used in the preparation of poultry, beef, fish and shellfish, emphasizing the proper use of standard cooking methods such as baking, sautéing, frying, roasting and poaching. It covers principles and procedures of work stations in classical French cooking and the use of fats and oils in cooking.

This course provides the student with an introduction to the food service industry (history, organization and future challenges); career opportunities; standards of professionalism; instruction in principles and procedures of basic equipment and its use; basic food and kitchen safety; and beginning fundamentals of cooking. The students will start to develop the basic skills necessary for employment as foodservice professionals. The course emphasizes professionalism and team work as a core element for success.

The student will also have the opportunity to be awarded with a ServSafe Food Safety certificate, a greatly valuable credential to work in any professional food operation.

Instructional methods

  • Discussions, both before and after production, of basic techniques to improve skills.
  • Chef lead demonstrations, followed by hands-on practice of basic techniques.
  • Daily Online presence and participation via Google Classroom and RouxBe.
  • Small production groups, 3 to 4 students each.
  • Continuous practice of knife skills during production.
  • Participation in special assignments or events, an opportunity to reinforce skills with additional practical hands-on experience.
  • Field trips related to the industry. School visits.

Assessment

The student will be graded in three mayor areas:

  • Daily production – 60% weight on GradeBook
  • Individual participation
  • Attendance and punctuality.
  • Professionalism and attitude.
  • Organization and time management.
  • Group participation
  • Peer support.
  • Communication skills.
  • Group cleaning assignments.
  • Quizzes + Evaluations – 30% weight on GradeBook
  • Written + Online weekly quizzes, based on lectures + assigned readings.
  • Quarterly hands-on and written individual exam.
  • Other assignments – 10% weight on GradeBook
  • Recipe journals.
  • Research reports.
  • Real life observations + reflections.

CPS Attendance Policy

Students are required to attend all class sessions and are not allowed to leave class without permission from their instructor. Good attendance not only promotes good scholarship but also is interpreted by prospective employers as an indication of reliability.

The educational approach of this school is both industry (reality) based and focused on progressive learning approaches. Because of this, attendance becomes critically important. Material missed in one day creates educational challenges in subsequent days and weeks and reduces a student’s probability of success. Likewise, in the industry, absence from work often leads to dismissal.

Unexcused absences affect class grades as follows:

  • 5 absences in a semester (10 in a year) no grade higher than B.
  • 7 absences in a semester (14 in a year)no grade higher than C.
  • 9 or more absences in a semester (18 in a year)NO CREDIT GRANTED.

Excused absences include:

  • Illness.
  • Observance of a religious holiday.
  • Death in the immediate family.
  • Family emergency.

A parent or a guardian must report all absences to the CPS teacher, in writing, within 2 days of returning to school. All absences except school sponsored field trips are recorded and listed on report cards. Cuts and suspensions are unexcused absences (no make-up work given). Detention and make up work at the home school is also unexcused.

Course Attendance + Grading Policies + Expectations

All students are expected to be present and on time each day, dressed in proper attire (uniform is provided).

Student’s Daily Production score is 100% less the following deductions:

  • Absence – 20 points.*
  • Late arrival – 5points.
  • Missinguniform – 5 points.
  • Jewelry, nail polish, fake nails - 5points.
  • Sitting down during production without consent - 5points.
  • Failing to assist the rest of the group with daily cleaning duties - 5points.
  • Unauthorized use of cell phones during class - 5points.
  • Eating and/or drinking items brought from outside - 5points.

* Up to 10 points may be made up from an absence, by turning in one full-page paper related to the topic being covered during such week. Must be turned in within one week of the absence.

Unprofessional conduct, excessive and consistent disrupting of instruction, profanity or harassment, either physical or verbal, towards any student or instructor are grounds for immediate dismissal from the program.

Learning outcomes

Upon successful completion of the class, the student will be able to:

  • Name some key events, people and books important in culinary history.
  • Explain how the Nouvelle Cuisine Revolution came to be and how it transformed the work of European and American High Culinarians.
  • List a number of different foodservice establishments.
  • Describe the paths to becoming a professional culinarian through education, experience, networking and continuing education.
  • Identify the kitchen positions in a traditional brigade system.
  • List names and describe the functions of all small and heavy equipment used in the kitchen.
  • List proper function of each knife used in the kitchen.
  • List the types of food contamination and the ways to prevent them.
  • Explain what the temperature danger zone is and list the right temperatures for holding hot and cold foods.
  • Be able to convert and cost out recipes.
  • Describe the difference between volume and weight measurement.
  • Describe and demonstrate with accuracy basic knife cuts.
  • Articulate and demonstrate proper miseen place for the kitchen in particular:
  • Proper daily preparation for cooking.
  • Recipe conversions.
  • Proper kitchen sanitation setup and maintenance.
  • Set up of station appropriate to recipes being completed.
  • Articulate and demonstrate proper professionalism, in particular:
  • Correct uniform.
  • Teamwork.
  • Timeliness.
  • Describe, list the key ingredients for and prepare basic stocks and mother sauces.
  • Describe and demonstrate basic mastery of cooking methods and preparation techniques, including:
  • Sauté, braise, roast, pan fry, etc.
  • Seasonings, flavor layering and basic presentations.
  • Describe basic products and their appropriate use in the kitchen, such as:
  • Herbs + spices.
  • Starches & grains.
  • Vegetables.
  • Meats: Poultry + Beef + Pork.
  • Fish and seafood.

Program Schedule

  • 1st Quarter – September 11 to October 26 – 7 Weeks
  • Introduction to the Culinary and Baking + Pastry Industries.
  • History, Great Chefs, Vocabulary, Opportunities.
  • Kitchen Safety. Knife handling + Care.
  • Introduction to Baking + Pastry.
  • Sanitation + Safety. Food Handler Certification.
  • C-CAP Scholarship Application.
  • Winter Showcase.
  • 2nd quarter – October 29 to January 25 – 11 Weeks
  • Introduction to Stocks + Soups + Sauces.
  • Identifying + Cutting + Cooking of Vegetables + Aromatics + Herbs + Spices.
  • Cooking + Pairing of Starches + Grains + Legumes.
  • Knife Skills + Standardized Cuts.
  • 3rd quarter – January 28 to March 29 – 9 Weeks
  • Introduction to Animal Proteins.
  • Chicken Fabrication + Trussing.
  • Introduction to Beef + Pork + Seafood + Shellfish.
  • Food Pairing + Plating + Presentation.
  • C-CAP Scholarship Competition.
  • 4th quarter – April 1 to June 14 [Y&A4]– 10 Weeks
  • Introduction to Garde Manger.
  • Introduction to International Cuisine.
  • Baking + Pastry.
  • Spring Showcase.

Professionalism

The following standards of conduct are expected of anyone who aspires to be regarded as a professional in the hospitality industry.

Professionals…

  • Refrain from abusive and foul language.
  • Speak and act without prejudice to age, disability, gender, race, religion, ethnic origin, sexual orientation or veteran status.
  • Demonstrate and adhere to ethical business practices, with due respect for customers and colleagues.
  • Promote understanding and respect for those beverages used in the hospitality industry; refrain from the abuse of drugs and alcohol.
  • Treat all equipment and property as if personal property.
  • Extend a polite and courteous manner to all visitors and colleagues.
  • Stay open-minded to the opinions of others; work with a positive attitude; dedicate themselves to learning.
  • Share knowledge with others.
  • Are reliable and dependable
  • Act with honesty and integrity in their interactions with all people.

Self-Evaluation

The course work at Gallery 37 is very intense and fast-paced; information and skills learned one day are built upon the next. Your success depends on constantly staying on top and consistently reviewing your progress. This self-evaluation can guide you at the end of each day to ensure your progress. It will be to your benefit to review these questions each day to track your growth.

  • What did I learn today? How well do I understand it? How well can I explain that information to someone else?
  • How was my miseen place? How can I improve it?
  • How well did I execute my assignments in class today? What could I have done better?
  • What new skills did I develop in class today? What do I need tomorrow to improve them further?
  • What did I do to promote communication and teamwork in the class?
  • What did I do to improve the level of sanitation and safety in the classroom?
  • What did I do to demonstrate professionalism in my behavior?
  • What feedback did I receive from my instructor? How well do I understand it? How can I use that information to improve my performance?

To be a good student and a professional, you need to be committed to continued development. The first step along this journey involves evaluating your own performance. You need to be able to recognize your successes and if there are areas that need improvement, be able to correct them and learn from the experience.

To think about some of the ways that you can assess your own performance and its effectiveness, try the following:

  • Watch how others work (swiftly, effortlessly, cleanly and accurately) and compare their actions with what you do.
  • Observe how others answer questions posed by the instructor and compare their response with your possible answer.
  • Notice the questions that other students ask about the subject and consider what questions you might ask.
  • Think about what evidence you can offer for each point that you make in class.
  • Watch how others function as students (set up their miseen place, take notes, contribute to class, participate in discussion, study) and notice their effectiveness; and think about what you could do differently and how you might have been better prepared and how that might have produced a clearer answer, a more productive class discussion, a better product, or higher quality service next time.
  • Take notes on what you do well and what you can do to improve.

Material in this syllabus is subject to change

I ______(Student’s name PRINTED) have read and understand the class/course/school policies concerning attendance and grading procedures. I further understand that excessive absenteeism and tardiness will affect my grades. I have received a copy of this statement and the course syllabus!

Student / Date / Parent/Guardian / Date

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