Culinary Orientation & Techniques CLN ART 060 / 0219 / MW 9:30am – 1:45pm

CAI 230 – Modular Kitchen

Week 1 / Date / Topic / Assignment
Day 1 / 8-29 / Welcome!
Introductions
What we will learn and why.
Lecture/ Class Discussion: Review Course Syllabus, Class Orientation
Lecture/ Class Discussion: Cooking Principles and Techniques
Lecture/ Class Discussion: Basic Cooking Techniques / Chapter 1
Professionalism
TB test and Food Handlers Card
Due by the end of week 3
Develop a time line for reading assignments, in-class and out-of-class assignments
-plan for successful completion of course assignments
-explain course grading criteria
-comply with course requirements, such as lab uniforms, appropriate course attendance and lab protocols
Compare and contrast conduction, convection and radiant heat sources, for example:
- identify convection equipment
- suggest cooking methods which includesconduction cooking
-match desired outcomes for menu itemswith properly selected cooking techniques, for example:
- select the proper cooking technique for preparing a crusty breador
- select the proper cooking technique for
a smooth cream sauce
- define and explain how to properly perform various cooking techniques, including:
-steam and poach
- bake and roast
- sauté
- pan fry
- stew and braise
- simmer
- stove-top smoking
- grilling and griddling
- broiling and browning
- blanch
- par cook
- sear
- temper
Produce various food items prepared in the following manner:
-steamed
-braised
-poached
-sautéed
-pan fried
-baked/roasted
-en papillote
Day 2 / 8-31 / How to be successful in culinary school and in the culinary industry
Syllabus Review and Orientation
Student Dress Code
Lecture/ Class Discussion: Introduction to the Culinary World
Lecture/ Class Discussion: Basic preparation techniques / Chapter 2
Safety and Sanitation
Discuss the relevant points in culinary history, from Escoffier to the present
-identify the components of an Escoffier brigade
- compare and contrast the modern kitchen with the classic kitchen
- identify areas of employment in the culinary arts
-discuss differences between commercial and non-commercial facilities
-discuss and evaluate the various types of culinary credentialing and professional organizations
-list relevant journals, magazines and other print and web resources pertinent to the culinary field
-explain the use and history of various parts of the chef's uniform.
Demonstrate the following preparation techniques
- weighing, measuring and scaling of ingredients
- recipe conversions
- temporary and permanent emulsions
- pan flipping of vegetables and other ingredients
- piping of pureed ingredients
- reducing stocks and other liquid ingredients
- puree various food ingredients
- temper liquids
- safely cool food items
- appropriately store food items
Week 2 / Date / Topic / Assignment
Day 1 / 9-5 / Labor Day – (College Closed) Holiday / Chapter 3
Menus and Recipes
Research Paper:
Classical cooking techniques, 4 pages APA format.
Due: Week 6 Day 1
10-03-16
Day 2 / 9-7 / Library Orientation and Training
Meet in the Computer Lab
LRC 205
9:35 am
Menus and Recipes
Lecture/ Class Discussion: Safety and Sanitation
Lecture/ Class Discussion: Introduction to the Commercial Kitchen / Chapter 4
Tools and Equipment
Explain the necessity for quality control with safety and sanitation in the production kitchen
-illustrate sanitation set-ups for work bench, ware washing, food washing, etc.
- describe how to properly wash and sanitize hands before performing commercial kitchen tasks
-describe how to work in a safe and sanitary manner in the commercial kitchen
- describe how to select, mix and use chemicals found in a commercial kitchen
-explain how to set up a manual pot washing station
- explain how to avoid time-temperature abuse of food.
Properly wash hands as appropriate in a commercial kitchen
-properly set up a 3-compartment manual dish washing sink
-properly set up a bench sanitation station, using appropriate types and amounts of chemicals
-demonstrate how to properly lift equipment
- identify and use small wares
-identify commercial equipment
Week 3 / Date / Topic / Assignment
Day 1 / 9-12 / Introduction to Class Project
Sanitation and Safety
Kitchen Standard Operating Procedures
Knife Cuts
Lecture/ Demo: Equipment Identification
Lecture/ Class Discussion: Mise en place
Lecture/ Class Discussion: Recipes / Chapter 5
Knife Skills
Locate, identify and explain how to use, take apart, sanitize and reassemble large kitchen equipment, such as ovens, tilting skillets and range tops
-identify and explain the use of small wares, such as portion control scoops, tongs,and egg pans
-identify various types of knives and their uses
-describe propermaintenance of knives
-identify various types and sizes of pots, pans, steam table pans and serving equipment
-compare and contrast the selection of kitchen equipment materials, such as plastic versus wood cutting boards or stainless steel versus cast iron pots.
Thoroughly explain the complete and thorough mise en place for a variety of tasks, as appropriate to the teaching unit. For example:
- mise en place for fabricating poultry or
- mise en place for the preparation of a cold sauce.
List all the components of a narrative, HACCP and standardized quantity recipe
- convert recipes,
-suggest techniques for modifying recipes for customer or facility needs, for example:
*reduce the total amount of salt in a recipe
*reduce the total cost of the recipe
- apply knowledge of international ingredients to creating and modifying recipes
-create a la carte and buffet menus based on course recipes.
Day 2 / 9-14 / Lecture/ Class Discussion:
Classical French Cooking Techniques
Kitchen Brigade
Lecture/ Class Discussion:
Flavors and Taste
TB test results and Food handlers Card Due Today!
Lecture/ Class Discussion: Weights and Measures / Chapter 6
Flavors and Flavorings
Research Paper:
Classical cooking techniques, 4 pages APA format.
Due: Week 6 Day 1
10-03-16
Identifykitchenscales, balances, liquid measures and portion control equipment
-describehow to tare a scale
-demonstrate the proper technique for using a balance
-determine the appropriate equipment to use when faced with the task of weighing and measuring various ingredients
- calculate AP ( as purchased) versus EP (edible portion) weights and make appropriate adjustments in ingredient needs.
Week 4 / Date / Topic / Assignment
Day 1 / 9-19 / Kitchen Orientation
Determine Student Teams
Chef Demo / Student Production:: Knife Skills / Chapter 8
Mise en Place
Identify various types of knives
-sharpen and hone various types of knives
-sanitize knives atappropriate intervals
-properly store and transport knives
-select appropriate knife for identified task
- produce classical cuts of vegetables, fruit and meat, including julienne, batonnets, rondelles, brunoise, tourne, chiffonade
- produce accurately cut food items toindustry standard
Day 2 / 9-21 / Sous Chef Responsibilities
Mise en place
Chef Demo / Student Production: Preparation of stocks
Chef Demo / Student Production:: Preparation of Sauces / Chapter 9
Principles of Cooking
Produce designated amounts of:
- brown stock
- white stock
- fumet
- vegetarian stock
- utilize appropriate preparation techniques
- evaluate finished product for yield, labor cost, appearance, flavor and texture
Produce designated amounts of the following:
-mirepoix, onion brulee
- sachet or bouquet garni
-stock reduction and glaces
-bechamel (with various types of milk) and small sauces of bechamel
-veloute and small sauces of veloute
- tomato and small sauces of tomato
- espagnole and demiglace and their small sauces
- hollandaise/Bearnaise and their small sauces
- mayonnaise and vinaigrette
Week 5 / Date / Topic / Assignment
Day 1 / 9-26 / Stocks
Mother Sauces
Knife Cuts
Chef Demo / Student Production: Stocks/Soups/ Sauces / Chapter 10
Stocks and Sauces
Practice knife cuts
Detail the importance of stock preparation and use in the commercial kitchen
- Highlight safety issues pertaining to the preparation and storage of stock
-Identify and prepare the following components in stock production
- mirepoix
- sachet and bouquet garni
- white stock
- brown stock
- fumet
- vegetarian stock
- Analyze the efficiency of preparing glazes and reductions from stocks
- Suggest needs and uses for stocks in a commerical kitchen
- Perform a study, comparing the use of convenience stock bases versus preparing stocks from scratch
- Compare and contrast the preparation of various types of roux, including:
- beurre manie
- roux blanc
- roux blonde
- roux noisette
- Identify and prepare the components of the leading sauces, including:
- Bechamel
- Veloute
- Tomato
- Espagnole and Demiglace
- Hollandaise and Bearnaise
- Detail the procurement of ingredients for and the production of the leading sauces
- Detail the procurement of ingredients for and the production of the small sauces
- Match menu items with the appropriate glaze, reduction, leading or small sauce
-Compare and contrast the differences in technique between classic clear, thick and specialty soups
-Describe, from beginning to end, how to clarify a consomme
- Suggest how to 'fix' a failed consomme clarification
- Explain the difference between the cream method and the puree method for creating classic thick soups
- Identify economical and acceptable soup garnishes.
Day 2 / 9-28 / Chef Demo / Student Production: Stocks, Mother Sauces
Knife Cuts / Research classical cooking techniques for class project
(Due: 10-03-16)
Week 6 / Date / Topic / Assignment
Day 1 / 10-03 / Chef Demo / Student Production: Knife Cuts
Potato Puree
Latkes
Pommes Dauphinois
Chef Demo / Student Production: Vegetable and Starch Cookery
Class Project Due Today
(No exceptions) / Chapter 22
Potatoes, Grains, and Pasta
Practice knife cuts
Explain the concepts of AP versus EP in regards to fruit and vegetable purchasing, preparation and service
-Discuss the cooking of green, white, and red vegetables
- Compare and contrast quality and versatility of fresh versus canned, frozen, and dried fruits and vegetables
- Identify and prepare various types of beans and lentils, rice, grains and pastas
- Compare and contrast pilaf versus steaming versus risotto methods of rice preparation
- Prepare fresh pasta
- Describe the difference in technique for preparing fresh versus frozen vegetables
- Detail the concepts of 'blanching," batch cooking and refreshing ingredients
- Suggest the type of potato appropriate for the preparation including:
- Duchess potatoes
- Hash brown potatoes
- Potatoes gratinee
- Potato pancake
- Select the appropriate cooking technique for the preparation of:
* Fine couscous versus Mediterraneancouscous; Israeli cous cous
* Long- versus short-grain rice
* Brown versus white rice
- Lentils versus black beans
Day 2 / 10-05 / Chef Demo / Student Production: Pommes Duchesse
Chef Demo / Student Production: Vegetable and Starch Cookery / Begin writing first draft of class project research paper
Produce designated amounts of
- steam and pilaf method of various types of rices and grains
- risotto
-potatoes
- pasta and couscous
-lentils and beans
- fresh, frozen, canned and dried vegetables and fruit, including hot and cold salads and accompaniment dishes.
Week 7 / Date / Topic / Assignment
Day 1 / 10-10 / Chef Demo / Student Production: Fresh Pasta
Pasta Alfredo
Pizza Dough / Prepare for midterm
Practice knife cuts
Day 2 / 10-12 / Chef Demo / Student Production: Gnocchi
Cook Pizza / Complete first draft of class project research paper
Practice knife cuts
Week 8 / Date / Topic / Assignment
Day 1 / 10-17 / Chef Demo / Student Production: Rice Pilaf
Risotto
Ravioli / Prepare for midterm
Practice knife cuts
Day 2 / 10-19 / Mid Term / Chapter 17
Poultry
Week 9 / Date / Topic / Assignment
Day 1 / 10-24 / Chef Demo / Student Production: Chicken Fabrication
Make chicken stock / Practice knife cuts
Day 2 / 10-26 / Chef Demo / Student Production: Airline breast sauce with pan reduction sauce
Braised Leg and Thighs / Chapter 19
Fish and Shellfish
Practice knife cuts
Week 10 / Date / Topic / Assignment
Day 1 / 10-31 / Chef Demo / Student Production: Fish Fabrication
Fish & Chips / Practice knife cuts
Day 2 / 11-02 / Chef Demo / Student Production: Biscuits and Gravy
Gumbo and Pilaf / Chapter 11 Soups
Practice knife cuts
Week 11 / Date / Topic / Assignment
Day 1 / 11-07 / Chef Demo / Student Production: Soups
French Onion
Potage Parmentier
Cream of Broccoli / Practice knife cuts
Day 2 / 11-09 / Chef Demo / Student Production: Tortilla Soup
Minestrone
Clam Chowder / Chapter 24
Salads and Salad Dressing
Veteran’s Day Holiday
11-11-16 Enjoy!
Week 12 / Date / Topic / Assignment
Day 1 / 11-14 / Chef Demo / Student Production: Sushi and Salads
Panzanella
Caesar / Finishing touches on research paper
Day 2 / 11-16 / Chef Demo / Student Production: Sushi
Pasta Salad
Potato Salad / Practice knife cuts
Week 13 / Date / Topic / Assignment
Day 1 / 11-21 / Chef Demo / Student Production: Eggs and Egg Cookery
Over easy
Omelets
Quiche Dough / Practice knife cuts
Day 2 / 11-23 / Chef Demo / Student Production: Poached eggs
Eggs Benedict
Finish Quiche / Thanksgiving Holiday
11/24/16 – 11/27/16
Week 14 / Date / Topic / Assignment
Day 1 / 11-28 / Chef Demo / Student Production: 101 Breakfast Cookery
Practical Exams / Review for final exam
Day 2 / 11-30 / Chef Demo / Student Production: 101 Breakfast Cookery
Practical Exams / Review for final exam
Week 15 / Date / Topic / Assignment
Day 1 / 12-05 / Chef Demo / Student Production:
Deep Cleaning / Review for final exam
Day 2 / 12-07 / Chef Demo / Student Production:
Deep Cleaning / Review for final exam
Week 16 / Date / Topic / Assignment
Day 1 / 12-12 / Final Exam - Written / Congratulations, you did it!

Important: Please note that the class schedule is subject to change based on chef’s discretion.

Culinary Arts Orientation & Techniques CLN ART 060 – Section 0219

MW 9:30am – 1:45pm

Classroom: CAI 230 – Modular Kitchen

Text: On Cooking 5th Edition – ISBN: 978-0133458558

Chef Instructor: Chef Trinidad Silva

Phone: 818-364-7721

Email:

Office Location: Culinary Arts Institute, Faculty Offices, Rm. 217

Office Hours:

Monday: 7:10 am to 7:25 am & 1:45 pm to 2:10 pm

Tuesday: 1:30 pm to 1:55 pm

Wednesday: 7:10 am to 7:25 am & 1:45 pm to 2:10 pm

Thursday: 1:30 pm to 1:55 pm

STUDENT LEARNING OUTCOMES

·  Students will define, explain and apply the basic culinary terminology in daily kitchen/lab environments, identify cooking processes and techniques, evaluate and appraise completed products.

·  Prepare food items according to demonstration standards.

·  Evaluate food items and revise finished products as needed.

Chef Silva Fall 2016