ITHACA
Ivy Tech Hospitality And Culinary Arts
COLLEGEWIDE COURSE OUTLINE OF RECORD
HosP 211, SpecialIZED Cuisine
COURSE TITLE: Specialized Cuisine
COURSE NUMBER: HOSP 211
PREREQUISITES: HOSP 106 Pantry and Breakfast and HOSP 110 Meat Fabrication and HOSP 207 Table Service
PROGRAM: Hospitality Administration
SCHOOL: Public and Social Services
CREDIT HOURS: 3
CONTACT HOURS: Lecture: 1 Lab: 4
DATE OF LAST REVISION: Spring, 2004
EFFECTIVE DATE OF THIS REVISION: Spring 2007
CATALOG DESCRIPTION: In this course, students will be introduced to foods from various cultures. Students will gain a sense of the history of foods from various countries as well as develop skills in preparation of these foods. Students will advance skills in table service as well as tableside preparation.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:
1. Differentiate the origin of various cuisines.
2. Demonstrate, through hands-on practice, the techniques necessary to prepare food from other various countries and regions.
3. Demonstrate knowledge and skill, through actual application, of tableside preparation.
4. Demonstrate proficiency in serving food to the dining public.
COURSE CONTENT: Topical areas of study include -
Food from various cultures History of special cuisines
Food preparation Tableside preparation
Serving special cuisine
REQUIRED TEXTS/CURRICULUM MATERIALS: (latest edition)
International Cuisine,
Michael F. Nenes, CEC, CCE
Wiley & Sons, Inc.
MINIMUM FACULTY CREDENTIALS:
A qualified faculty member in Hospitality Administration is one who has an earned baccalaureate or higher degree, from a regionally accredited institution, with academic preparation and/or work experience appropriate to the course and/or specialty being taught, and who has professional certification in the field.
ACADEMIC HONESTY STATEMENT:
The College is committed to academic integrity in all its practices. The faculty value intellectual integrity and a high standard of academic conduct. Activities that violate academic integrity undermine the quality and diminish the value of educational achievement.
Cheating on papers, tests or other academic works is a violation of College rules. No student shall engage in behavior that, in the judgment of the instructor of the class, may be construed as cheating. This may include, but is not limited to, plagiarism or other forms of academic dishonesty such as the acquisition without permission of tests or other academic materials and/or distribution of these materials and other academic work. This includes students who aid and abet as well as those who attempt such behavior.
COPYRIGHT STATEMENT:
Students shall adhere to the laws governing the use of copyrighted materials. They must insure that their activities comply with fair use and in no way infringe on the copyright or other proprietary rights of others and that the materials used and developed at Ivy Tech Community College contain nothing unlawful, unethical, or libelous and do not constitute any violation of any right of privacy.
ADA STATEMENT:
Ivy Tech Community College seeks to provide reasonable accommodations for qualified individuals with documented disabilities. If you need an accommodation because of a documented disability, please contact the Office of Disability Support Services.
If you will require assistance during an emergency evacuation, notify your instructor immediately. Look for evacuation procedures posted in your classroom.
SYLLABUS FOR HOS 211, Specialized Cuisine
The instructor will provide students with a course syllabus on the first scheduled class meeting. The syllabus should communicate clear and concise information to help the student understand the scope of the course and expectation for successful completion.
METHOD(S) OF DELIVERY: Lecture and Lab. Live Experiential Learning
MATERIALS AND SUPPLIES: Approved Student Chef Uniform
Approved Knife Kit
METHOD OF EVALUATION:
Student will be evaluated on the following formula: Points earned / points possible = %
Points are earned from the following:
Daily Grade 16 x 30 pts. 480 pts
Quizzes 5 x 10 pts. 50 pts
Mid-term 100 pts
Region Paper 75 pts
Region Presentation 125 pts
Final Exam 150 pts
Total Points 980 points
SCALE: 92%=A 84%=B 75%=C 72%=D
1. The final exam must be taken during the last class period unless the Instructor has approved special arrangements.
2. Retake tests and practical for low scores will not be given.
3. If a student fails to submit his or her project on its due date, they will be penalized one letter grade for each day it is overdue.
MAKE-UP POLICY:
Tests and Practical may not be made up. Students may take a test prior to the test date. Medical excuses should be reviewed with the instructor.
GRADING:
The quality of student performance or competency level, as determined by the instructor at the completion of a course, is indicated by a letter grade of A, B, C, D, or F. Ivy Tech does not use pluses and minuses as a part of its grading system.
ATTENDANCE POLICY:
Regular attendance is expected at scheduled class meetings or other activities assigned as part of a course of instruction. Instructors keep attendance records. When personal circumstances make it impossible to attend scheduled classes and activities, the college expects students to confer with instructors in advance. Work missed due to unexcused absence cannot be made up. Depending on the circumstances the instructor has the option of allowing students to make up the material missed.
Instructors in awarding grades and considering involuntary withdrawal will consider absences. Students are not excused from completion of the course work and should make arrangements with their instructors to complete all work.
The student will be dressed and ready to begin class at the stated time. The student has a copy of the hospitality administration uniform policy and understands the said policy. The student understands that if they are not in complete uniform they will not be allowed to participate in the lab and will receive a failing grade for the day.
It is the policy of the Hospitality Administration program that absences in excess of two (2) will result in a reduction of one (1) letter grade for each additional absence.
International Presentation:
The topic of presentation should effectively cover the history and styles of cuisines in the area. The oral presentation should be 20-30 minutes.
It should contain:
Title Page
Your Name
Date
Course Number
Title of Paper
Instructor’s name
Bibliography
The term paper must be a minimum of 3 typewritten pages, not including the cover page, bibliography, pictures or attachments. The papers will be double spaced with a one-inch margin on all four sides of the paper. The typeface will be 12 points using a standard typeface such as Times New Roman or Arial (no fancy fonts please).
You may use the Publication Manual of the American Psychological Association (APA), Modern Language Association's Guide for Writing Research Papers (MLA), or A Manual for Writers (Turabian) as a style guide. Whatever you decide to use, be consistent throughout the paper.
You should use a minimum of five references written within the last 5 years with at least one from a personal interview, one from the Internet, one magazine and one book. References should not include the textbook or your class notes.
When you submit your term paper, you should have a cover page, which states the title of your paper, the course number and name, the date, and your name.
LAST DAY TO WITHDRAW FROM CLASS: February 20, 2009
INSTRUCTOR INFORMATION:
Name: Chef Allen Edwards E-mail:
Office: Room 409 Phone: 317-916-7854
Specialized Cuisines-International Cuisine
Eight-Week Outline
Day Topics Assignments
One Culinary Assessment Cooking Practical
3/12/09
Two Intro to the course Lecture
3/13/09
~~~~~~~~~~~~~~~SPRING BREAK~~~~~~~~~~~~~~~
______
Three British Isles Prep Text Reading
3/26/09 Lecture
Online Quiz
Four British Isles Soft Opening, British Menu
3/27/09
______
Five Scandinavia Text Reading
4/2/09 Scandinavian Menu
Online Quiz
Six Russia Text Reading
4/3/09 Russian Menu
______
Seven Middle East Text Reading
4/9/09 Middle East Menu
Online Quiz
Eight Africa Text Reading
4/10/09 African Menu
______
Nine Greece/Turkey Text Reading
4/16/09 Greek/Turkish Menu
Mid-Term Exam Online
Ten India Text Reading
4/17/09 Indian Menu
______
______
Eleven Spain Text Reading
4/23/09 Spanish Menu
Online Quiz
Twelve France Text Reading
4/24/09 French Menu-Tableside Preparations
______
Thirteen Germany/Austria/ Text Reading
4/30/09 Switzerland German Menu
Online Quiz
Fourteen Practical Final Wine Luncheon
5/1/09 5-Course International Meal paired with Appropriate Wines
______
Fifteen Region Presentations
5/7/09
Sixteen Region Presentations Final Exam Online
5/8/09
Ivy Tech Community College 1 HOS 211
Planning and Education