JC Course Syllabi

COURSE SYLLABI

CUL 121-01 Introduction to Food Production Techniques   

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 a’ la carte, cooked to order foods as well as some quantity food production.  Emphasis will be placed on the cookery process, food desserts, vegetables, salads, starches and entrée preparations and also developing the proper techniques of plating and preparing desserts, vegetables, salads, starches and entrée preparations.  

Course Objectives: 

After this course, students should be able to:

1. Name and describe the four major developments that significantly changed the food-service industry in the twentieth century, identify seven major stations in a classical kitchen, identify and describe three skill levels of food production personnel, and identify eight behavioral characteristics food-service workers should develop and maintain to achieve the highest standard of professionalism.

2. Describe steps to prevent food poisoning and food-borne diseases in the following areas:  personal hygiene, food handling and storage techniques, cleaning and sanitizing techniques, and pest control.  Demonstrate safe workplace habits that prevent injuries from the following:  cuts, burns, operation of machinery and equipment, and lifting.

3. Identify the dos and don’ts associated with the safe and efficient use of standard kitchen equipment; processing equipment; holding and storage equipment; measuring devices; and knives, hand tools, and small equipment. 

4. 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 and that can be efficiently and economically prepared; discuss the structure and functions of standardized recipes; and convert recipes to higher or lower yields. 

5. 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.

6. 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, velouté, brown sauce or espagnole, tomato, and hollandaise.

7. 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. 

8. 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.

9. 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. 

10. 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.

11. 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.

12. 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 (s) Professional Cooking, Wayne Gisslen 8^th Edition, John Wiley & Sons, Inc. 2015 | ISBN 978-1-118-63672-5   

Associate Degree Outcomes

JC Associate Degree Outcomes (ADO’s):  The course goals and objectives incorporate specific Associate Degree Outcomes (ADO’s) established by the JC Board of Trustees, administration and faculty. These goals are in concert with four-year colleges, universities, and reflect input from the professional communities we serve.  ADO’s guarantee students achieve goals necessary for graduation credit, transferability, and professional skills needed in many certificate programs.  One such goal is embodied in this course, and will be assessed in the measure listed below. 

·         The ability to evaluate, interpret, and analyze information from both written and verbal sources (ADO #7, Critical Thinking). 

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:

Method of Instruction:  Lecture | Lab

Course Evaluation:  Lecture | Lab  

Grading Scale based on 4.0

                4.0=94-100

                3.5=89-93

                3.0=84-88

                2.5=78-83

                2.0=72-77

                1.5=66-71

                1.0=60-65

                0.5=55-59

                0.0=0-54

Attendance Policy: 

1. Excessive absenteeism may result in course failure.  Therefore, students may be required to retake the course and pay the appropriate fees.  

2. 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.

3. 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: 

1. Be here every day and on time.  Valuable information will be missed when absent or tardy.

2. Come to class in the appropriate uniform and bring all necessary tools and books for that day.

3. Maintain cleanliness and orderliness in and outside the classroom. 

4. Treat everyone with respect.  Disrespectful or rude behavior and offensive language will not be tolerated. 

5. Work as a team.  Teamwork is essential for success at school and in the industry and is a sign of culinary professionalism.

6. Drugs and alcohol will not be tolerated.  If you come to class impaired in any way, you will be asked to leave.

7. 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:  http://www.jccmi.edu/policies/Academics