CUL 121 Introduction to Food Production Techniques

COURSE SYLLABI

COURSE CODE: / CUL 121 / INSTRUCTOR: / David L. Hooper, M.Ed., CEC, CCA
CREDIT HOURS: / 3 / CONTACT INFO. /
CONTACT HOURS / 45 / SEMESTER/YEAR / WI2018
TYPE OF COURSE: / Lab / MEETING DAYS AND TIME: / Tuesday/3pm-10:16pm
MAIN OFFICE: / BW 240 / OFFICE HOURS: / Online/By Appointment
PREREQUISITES: / CUL 101, CUL 120, ENG 085, AND MAT 020 OR HIGHER / LOCATION: / JC Career Center

Course Description:

This course will serve as an introduction to the basic concepts, techniques, terminology and methods involved in the preparation, presentation and portioning of various food and menu items. Students will rotate through the stations of a commercial kitchen gaining experience in knife skills, food production, food preparation, recipe understanding and the overall operation of a restaurant kitchen. This course will focus on à la carte, cooked to order foods, as well as some quantity food production. Emphasis will be placed on the cookery process of desserts, vegetables, salads, starches and entrée preparation; in addition to developing proper techniques of plating of the above mentioned items. Furthermore, students will be introduced to basic theory, practices and production techniques required to produce quality baked goods, such as yeast raised breads, cookies, pies, and cakes.

Course Objectives:

After this course, students should be able to:

Explain how the makeup of a menu depends on the type of meal and on the institution using it; describe the differences between static and cycle menus, and between A’ la carte and table d’hôtel menus; list in order of their usual service the course that might appear on modern menus; device balanced menus that contain an adequate variety of foods that can be efficiently and economically prepared; discuss the structure and functions of standardized recipes; and convert recipes to higher or lower yields.
List and describe the six categories of nutrients, explain their functions in the body, and name some food sources of each; name the most important components of foods and describe what happens to them when they are cooked; identify appropriate times for adding seasoning ingredients to the cooking process in order to achieve optimal results; and define mise en place, and explain why care must be taken in its planning.
Prepare basic mirepoix; flavor liquids using a sachet d'épices, or spice bag; prepare white veal or beef stock, chicken stock, fish stock, and brown stock; evaluate the quality of convenience bases, and use convenience bases; prepare white, blond, and brown roux, and use them to thicken liquids; prepare and use egg yolk and cream liaison; and prepare the five leading sauces: béchamel, veloute, brown sauce or espagnole, tomato, and hollandaise.
Describe two basic categories of soups; prepare clarified consommé; prepare bisques, chowders, specialty soups, and national soups; describe the factors that influence texture, flavor, color, and nutritional changes when cooking vegetables; identify vegetables that are well suited to the different vegetable cooking methods; and classify potatoes into two types, describe the general properties of each type, and identify the most suitable cooking method for each type.
Distinguish the major types of dried legumes; distinguish the major types of rice; distinguish major kinds and shapes of commercial pasta, and determine their quality; explain the procedure for roasting and baking meats, poultry, and seafood, and evaluate foods cooked by this method; and describe the composition and structure of meat, and explain how they relate to meat selection and cooking methods.
Explain the differences between light meat and dark meat, and describe how these differences affect cooking; explain how the cooking qualities of fish are affected by its lack of connective tissue; and cooking fish and shellfish.
Identify the major salad dressing ingredients, prepare the following: oil and vinegar dressings, mayonnaise and mayonnaise-based dressings, cooked dressings, and specialty dressings; identify a dozen popular salad greens, list six categories of other salad ingredients, and recognize several examples from each category; prepare the following types of salads: green, vegetables, bound, fruit, combination, and gelatin; and identify the four basic parts of a salad.
Explain why attractive food presentation is important; serve food that is attractively arranged on the plate or platter, with proper balance of color, shape, and texture; and plan and arrange attractive food platters for buffets.
Explain why it is important to weigh baking ingredients; calculate formulas based on baker’s percentages; explain the factors that control the development of gluten in baked products; explain the changes that take place in a dough or batter as it bakes; and describe the major ingredients of baked goods and their functions and characteristics.

Textbook: Professional Cooking, Wayne Gisslen 8th Edition, John Wiley & Sons, Inc. 2015 | ISBN 978-1-118-63672-5

Recommended Textbook: Professional Baking, Wayne Gisslen 7th Edition, John Wiley & Sons, Inc. 2017 | ISBN 978-1-119-14844-9

Text Book Zero – The above textbooks are also available in a digital format and may be purchased in the bookstore.

Center for Student Success: Tutors (plus additional services for academic success) can be accessed by calling 796-8415 or by stopping by the Center for Student Success. Students requiring special assistance (including those affected by the Americans with Disabilities Act) should contact the Center for Student Success. This is the first step in acquiring the appropriate accommodations to facilitate your learning.

Course Outline:

Module 1 / Proficiency Testing
Pro Cooking: Chapter 4 / Syllabus – Practical Exam – Homework.
Students will be tested on a variety of culinary proficiencies. All proficiencies are pass or fail.
Menus, Recipes, and Cost Management.
Module 2 / Proficiency Testing
Pro Cooking: Chapter 5
Pro Baking: Chapter 7 / Students will be tested on a variety of culinary proficiencies. All proficiencies are pass or fail.
Nutrition, Lean Yeast Doughs
Quiz 1 - Homework
Module 3 / Pro Cooking: Chapter 6
Pro Baking: Chapter 12 / Basic principles of cooking and food science.
Basic Syrups, Creams, and Sauces. Quiz 2 – Homework
Module 4 / Pro Cooking: Chapter 8
Pro Baking: Chapter 14 / Stocks and Sauces
Pastry Basics
Quiz 3 - Homework
Module 5 / Pro Cooking: Chapter 13
Pro Baking: Chapter 15 / Legumes, Grains, Pasta, and other Starches.
Tarts and Special Pastries.
Quiz 4 – Homework
Module 6 / Review/Test / Written Exam I
Module 7 / Prep and Stage / Practical Midterm Exam
Module 8 / Pro Cooking: Chapter 14
Pro Baking: Chapter 19 / Cooking Methods, for Meats, Poultry, and Fish.
Custards, Pudding, Mousses, and Soufflés.
Quiz 5 – Homework
Module 9 / Pro Cooking: Chapter 16
Pro Baking: Chapter 20 / Cooking Meats and Game.
Frozen Desserts.
Quiz 6 – Homework
Module 10 / Pro Cooking: Chapter 18
Pro Baking: Chapter 22 / Cooking Poultry and Game Birds.
Dessert Presentation.
Quiz 7 – Homework
Module 11 / Pro Cooking: Chapter 20 / Cooking Fish and Shellfish.
Quiz 8 – Homework
Module 12 / Pro Cooking: Chapter 21 / Salad Dressing and Salads.
Quiz 9 – Homework
Module 13 / Guest Speaker or Field Trip / Guest Speaker or Field Trip
Module 14 / Stage/Test / CSC Practical Exam
Module 15 / Review/Test / Written Exam II

Method of Instruction: Lab/Lecture Course

Course Evaluation: Lecture and Lab

Areas of Assessment for Final Grading / Value of Assessment for Final Grading / Assignments including testing and quizzes shall be evaluated based on the following scale:
Daily Evaluation / 20% / 90-100 = A
Homework Assignments / 10% / 80-89 = B
Quizzes / 10% / 70-79 = C
Written Exam I / 15% / 60-69 = D
Written Exam II / 15% / Below 60 F
Practical Exam / 30%

Grading Scale based on 4.0

4.0=93-100

3.5=89-92

3.0=83-88

2.5=78-82

2.0=72-77

1.5=66-71

1.0=60-65

0.5=55-59

0.0=0-54

Attendance Policy:

Excessive absenteeism may result in course failure. Therefore, students may be required to retake the course and pay the appropriate fees.
Because of the intensive nature of the Jackson College Culinary Arts/Hospitality Management programs, absences jeopardize a student’s ability to complete successfully/his/her studies. If, for some critical reason, a student finds it necessary to be absent, late, or leave early, it is the student’s responsibility to notify the instructor and to make up all work missed.
Accumulated absenteeism in any one course will affect performance and grades. Absenteeism can be accumulated through missing class entirely or by being tardy or leaving class early.

Behavior:

Be here every day and on time. Valuable information will be missed when absent or tardy.
Come to class in the appropriate uniform and bring all necessary tools and books for that day.
Maintain cleanliness and orderliness in and outside the classroom.
Treat everyone with respect. Disrespectful or rude behavior and offensive language will not be tolerated.
Work as a team. Teamwork is essential for success at school and in the industry and is a sign of culinary professionalism.
Drugs and alcohol will not be tolerated. If you come to class impaired in any way, you will be asked to leave.
You will not be called out of class to receive personal phone calls. The office can receive messages in the case of an emergency.

Policy on Academic Honesty: Follow the requirements in the Academic Honesty Document posted in JetNet:

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