INSTRUCTIONAL PACKAGE CUL 104 INTRODUCTION TO CULINARY ARTS EFFECTIVE

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INSTRUCTIONAL PACKAGE CUL 104 INTRODUCTION TO CULINARY ARTS EFFECTIVE



INSTRUCTIONAL PACKAGE



CUL 104


INTRODUCTION TO CULINARY ARTS



Effective Term

Spring 2015





COURSE SYLLABI


Effective Term: 201420

COURSE PREFIX: CUL 104 COURSE TITLE: Introduction to Culinary Arts


CONTACT HOURS: 3.0 CREDIT HOURS: 3.0


Class Meetings: Tuesday 5:30 to 8:30

Session/Year: Spring 2015


Instructor Name: Chef Joseph Bonaparte

Email Address: [email protected]

Phone: 843.349.3657

Instructor Availability Outside of Class: MT 4 – 5 PM and by appointment


Course Description:

The fundamental concepts, skills and techniques involved in basic cookery are covered in this course. Special emphasis is given to the study of ingredients and cooking theories. Lectures teach organization skills in the kitchen and work coordination. The basics of stocks, soups, sauces, vegetable cookery, starch cookery, meat and poultry are covered. Emphasis is given to basic cooking techniques such as sautéing, roasting, poaching, braising and frying.


RATIONALE FOR THE COURSE:


Course Competencies:

Upon successful completion of this course, the student should be able to:





Course Objectives:

While objectives are specific areas of importance, competencies define a broader set of goals. At the completion of this course the student should be able to:



All course objectives outlined will be covered; however, the exact sequence and timing may be adjusted by the chef/instructor.


Process for Evaluation

Grading Breakdown:

Final Grades:

Area

Quantity

Total Points

% Of Total


Homework

100 points x 9 weeks

900

20%


Weekly Quizzes

100 points x 8 quizzes

800

20%


Notebook

100 points

100

10%


Midterm Examination

100 points

100

10%


Final Examination

100 points

100

20%


Group Project

100 points

100

20%


Total

2100

100%


Student Evaluation/Grading Policies:






IMPORTANT ADDITIONAL NOTES – SPECIFICS ABOUT ASSIGNMENTS:


Notebook Requirements:


It will be the responsibility of all Culinary Arts students to have a three-ring notebook. Each student will be held accountable for keeping the notebook neat, up to date and organized. The notebook should contain all lecture notes, handouts, vocabulary and quizzes. You will be building a reference guide for your future. It is recommended that you edit and type lecture notes in order to make your notebook as concise and organized as possible. An organized notebook MUST contain section dividers to separate major content items and labeled as follows:


  1. Lectures

  2. Terminology

  3. Homework

  4. Handouts

  5. Quizzes and Test


This notebook will be graded from time to time (with or without notice). The rewriting of notes and keeping the notebook up to date is a job that is to be done daily. Information sheets and recipes should be filed along with notes in the proper categories.


The goal is to create a learning tool and reference that will serve the student even beyond the scope of this course. The notebook will be reviewed at the end of the quarter and is included in the measurement for the course.


Week 1

Lecture

Introduction to Culinary Arts

Review the purpose and scope of the class, the syllabus and class assessments

Describe types, uses and signs of quality in classically prepared stocks.

Describe the proper procedure for producing chicken, brown stock, white veal stock, and vegetable stock.

Ingredients for stock making

Define knife cuts

Quiz

None

Homework

Vocabulary Assignment –for week

Read Chapter on Stocks and Sauces Pages184 - 219 and Soups Pages 232-247 Professionalism Chapter 1, Mise en Place Chapter 8

Stocks


Lecture

Review the stock making process, quality indicators of stock, and knife cuts dimensions.

Identify and understand the uses for basic stocks

Explain the principles of making stock

Understand and prepare mirepoix and matignon

Define knife cuts.

Quiz


Homework

Read Chapter on Stocks and Sauces Pages184 - 219 and Soups Pages 232-247 Professionalism Chapter 1, Knife Skills Chapter 5

Weekly Quiz

Mother Sauces


Week 2

Lecture

Review stocks

Articulate the effect of thickening agents: particulate, participate, and temperature

Describe and classify the traditional sauce families: liquids, thickening agents, leading sauces and small sauces.

Describe the composition of the mother sauces.

Describe the theory and practice of preparing emulsions.

Mother sauces: Tomato, Béchamel, Espagnole, Veloute and Hollandaise.


Homework

Vocabulary Due week 1.

Food Safety and Sanitation Chapter 2

Characteristics of a Sauce Modern Industry Sauces


Week 2

Lecture

Review Mother sauces

What makes the best thickening agent for a sauce or dish?

Understanding roux.

Evaluation of the various kinds of thickening agents verses reduction.

Enhancing sauces and soups with liaisons and advanced finishing techniques.

Properly creating an emulsion comprehending the successes to creating and emulsion separation.

Evolution of a mother sauce into a modern industry sauce.

Quiz

Stocks


Homework

Read Soups pages 232-247

Vocabulary for the week.

Weekly Quiz

Consommé


Week 3

Lecture

Review Modern Industry Sauces

Classify and give examples of soups in the following classes: clear, cream, pureed, bisques, chowders, and special regional soups.

Describe the criteria for the service of soups: portions, sizes, temperature, holding for service, garnishes, etc.

Describe the correct procedure and critical points in preparing a consommé.

Discuss qualities of a properly made consommé, and appropriate garnishes.

Clarity in the clarification process. What could go wrong?

Homework

Vocabulary week 2 due.

Soups


Week 3

Lecture

Review Consommé

Clear Soups

Cream Soups

Puree Soups

Quiz

Sauces


Homework


Vocabulary for week.

Eggs and Breakfast Cookery pages 532-550

Flavors and Flavorings Chapter 6

Weekly Quiz

Eggs


Week 4

Lecture

Concept and theories of the egg.

How the egg is composed.

The understanding of egg grading, sizes, proper coagulation of the egg.

Why you say “Green eggs and Ham”?

Determine the structure of egg foams and the variables that affect their stability.

Discuss the structure and use of quick breads and custards in breakfast cookery

Quiz


Homework

Vocabulary Due week 3.

Breakfast Cookery


Week 4

Lecture

Breakfast Cookery

Correlations of the “egg” in the making of Batter Products

Breakfast Meat Varieties

Quiz

Soups


Homework

Vocabulary for the week.

Review previous chapters

Weekly Quiz

Review


Week 5

Lecture

Review of all previous materials prepare for Practical

Homework


Vocabulary Due week 4

Dairy Products Chapter 7

Review


Week 5

Lecture

Review of all previous materials prepare for Practical

Quiz

Eggs and Breakfast


Homework

Vocabulary for the week.

Vegetables pages 564-608

Weekly Quiz

Vegetables


Week 6


Lecture

Demonstrate competency in the learning objectives of the first half

of the course by reviewing the mid-term exam in detail

Vegetables and Fundamental Cooking Techniques

Fruit or Vegetable?

Describe how the application of heat affects vegetables:

texture, flavor, color, and nutritional value

Explain the role of cellulose and pectin in controlling textural changes

Describe pigmentation in vegetables and determine the variables in preserving color in vegetables

Describe techniques to control nutrient loss in vegetables

Explain the standards of quality in cooked vegetables

Why properly cook vegetables make the meal.


Homework


Vocabulary Due week 5.


Vegetables


Week 6

Day 2

Lecture

Review vegetables

The importance of the texture, flavor, color and nutrient contents of vegetable and preserving them in the cooking process.

Why properly cook vegetables make the meal.

Quiz



Homework

Vocabulary for the week.

Potatoes, Rice, Grains and Pasta pages 624-654

Weekly Quiz

Potatoes


Week 7


Lecture

History of the potato.

List and discuss the major types of potatoes, their relative

uses and characteristics: starchy vs. waxy

List and review the effects of various cooking methods on different potatoes

Homework

Vocabulary Due week 6.

Broiling and Grilling Pages

Rice Grains Pasta


Week 7

Day 2

Lecture

List and discuss the major types of potatoes, their relative uses and

characteristics: starchy vs. waxy

List and review the effects of various cooking methods on different potatoes

List and describe the major types and styles of preparation of grains

List and describe the differences between the major varieties of rice and the ways they are processed

List, review and describe the correct method for preparing dried and fresh pasta

Asian Noodles

Quiz

Vegetable Cookery


Homework

Vocabulary for the week.

Roasting pages 407-413 and 280-285

Weekly Quiz

Roasting


Week 8

Lecture

Roasting techniques how the dry heat cooking technique effects proteins.

Roasting verses Baking?

What is appropriate to roast?

Knowing the appropriate doneness to meats.

Homework

Vocabulary Due week

Roasting Poultry


Week 8

Lecture

Distinguish between meat inspection and grading and describe the purpose of each

Identify the USDA meat grades and discuss their commercial use

Identify market forms of poultry

Describe the physiological and culinary differences between light and dark meat in poultry

Quiz

Potatoes, Rice, Grains and Pasta


Homework

Vocabulary for the week.

Sautéing and pan frying pages285-288 and 493-495 Poultry pages

Weekly Quiz

Sautéing


Week 9

Day 1

Lecture

Define and enumerate the proper critical steps for the fundamental techniques of sauté, pan-fry, and deep fat frying

Suitable foods to be used in the various cooking methods.

Preparing meat for sautéing

Making pan sauces

Sauté to toss or turn?

Homework

Vocabulary Due week 8

Sauté Beef Composition, Structure and Cuts


Week 9

Day 2

Lecture

List and describe the structure of muscle fibers and connective tissue in red meat

Determine strategies for dealing with collagen, elastin and reticulin in meat

Identify the 8 primal cuts of beef and associate cooking methods with each

Define and enumerate the proper steps for the fundamental technique of roasting

Determine degree of doneness in red meat by temperature, texture, and color

How does the meat get from the pasture to the table?

Quiz

Roasting Poultry


Homework

Vocabulary for the week.

Pan Frying pages 171-172 and 288-289

Weekly Quiz



Pan-Frying Deep Fat Frying


Week 10

Lecture

Distinguish between the following methods of frying: “swimming,” basket, and double basket

Describe the control points for proper frying: recovery time, smoking point, proper breading, etc.

Quiz

Sautéing Beef


Vocabulary Due week 9

Pan Frying Deep Fat Frying


Week 10

Lecture


Quiz



Homework

Vocabulary for the week.

Braising and stewing pages 179-181 and 291-299

Weekly Quiz





Braising Stewing


Week 11

Day 1

Lecture

Define and describe the processes of braising and stewing, noting the similarities and differences.

Selecting and preparing meat for braising.

Why do we sear?

Components of the braising or stewing liquid.

Indication of doneness in Braised and stewed foods.

Homework

Vocabulary Due week 10

Braise Stewing


Week 11

Lecture

Temperature ranges when braising and stewing

Use of roux, flour or other thickeners when making meat stew

Quiz

Pan frying and Deep fat Frying


Homework

Vocabulary for the week.

Poaching, and combination cooking pages 175- 181 and 421-424

Weekly Quiz

Poaching


Week 12

Lecture

Review Braising differences to stewing

Define and enumerate the proper steps to accomplish the fundamental cooking techniques of shallow poaching and poaching

List and review rationales for determining cooking method based on the anatomy of the animal

Homework


Vocabulary Due week 11

Poaching


Week 12

Lecture


Quiz

Braise and Stew


Homework


Vocabulary for the week.

Grilling Pages 168-169, 405-406, and 594-595

Weekly Quiz

Grilling Broiling


Week 13

Lecture

Define and enumerate the proper steps to accomplish the fundamental cooking techniques of grilling, and broiling.

Demonstrate the proper procedure for setting up a grill for a la carte service.

Discuss items that are suited to grilling.

Distinguish between grilled meats, seafood’s, and vegetables

List various ways to clean the grill and to keep items from sticking

Begin reviewing cooking techniques for the final exam.

Homework

Vocabulary Due week 12









Grilling Broiling


Week 13

Day 2

Lecture

Selecting meats for broiling and grilling

Proper cleaning and preheating broiler or grill

Preparing meats to be broiled or grilled

Seasoning meats to be broiled or grilled

Positioning meats on the grill, presentation side down

Turning meat to maintain grill marks

Determining doneness

Holding grilled meats and carryover

Begin reviewing cooking techniques for the final exam.

Quiz

Poaching


Homework

Vocabulary for the week.

Weekly Quiz

Review for Final


Week 14

Lecture

Review all materials for review for final exam

Quiz


Homework

Vocabulary Due week 13

Quizlet online review: http://quizlet.com/subject/terms-on-cooking/

Allows you to select chapters and quiz yourself on materials


Week 14

Lecture

Review all materials for review for final exam

Quiz



Homework


Vocabulary for the week.

Weekly Quiz



Week 15

Lecture

Review all materials for review for final exam

Quiz



Homework

Vocabulary Due week 14



Week 15

Lecture

Review all materials for review for final exam

Quiz



Homework





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