FACS 164 Cathie Robertson Fall 2003 Room 374 Phone 644-7327 Cultural Foods Week of Topic Assignment August 27 Course Overview Influences and Trends of Cultural Foods Power Point September 3 History of Food Power Point Handout Discussion Posted Sept. 10 Middle Eastern and Greek Power Point Sept. 17 Pacific Rim Asian (Vietnamese, Thai) Power Point Reading Due Sept. 24 Pacific Rim Asian (China, Japan) Discussion Posted October 1 Italian Power Point Weblinks Assignment Due Oct. 8 Italian Discussion Posted Oct. 15 French Power Point Midterm handed out Oct. 22 French Midterm Due Oct. 29 Group Presentation #1 Nov. 5 Group Presentation #2 Nov. 12 Group Presentation #3 Nov. 19 Group Presentation #4 Nov. 26 Group Presentation #5 Dec. 3 Mexico Power Point Notebook Due Dec. 10 Individual Presentations/Final Review Dec. 17 Turn in Final Text: Optional Text: Time Life series on cooking of other countries. Course Description: A course exploring various cultural and ethnic food patterns and food preparation techniques. Economic, agricultural, religious, historical and nutritional aspects of foods from a variety of world cultures will be examined. Emphasis will be on preparation of popular dishes from different cultures that impact culinary arts today. Course Objectives The student will be able to: a. Examine various cultural and ethnic foods, including history, method of preparation and nutritional content. b. Analyze economic, historical and religious factors influencing the development of food patterns. c. Plan various cultural/ethnic menus in relation to nutrition, season, product availability and public demand. d. Demonstrate methods of food preparation and handling of various cultural and ethnic foods. e. Practice use of specialized equipment used in preparation of different cultural foods. f. Assess food preparation and menu planning in review of success of dining on a weekly basis. f. Demonstrate use and care of professional kitchen equipment. Class Policies: 1. Students are expected to arrive on time and stay for the entire class period. Students that are absent for more than two class periods or habitually late will dropped from the class, at the discretion of the instructor. 2. Unless otherwise noted, all assignments shall be typed or word processed and doubled spaced. Work turned in, in pencil will not be accepted. No late work will be accepted, unless arrangements have been made ahead of time with the instructor. 3. Students should keep copies of all written work . This protects cases where papers may be missed or grading discrepancies are found. If you are turning in your work other than to the instructor directly, it must be date stamped and handed in before 7 p.m. the day that it is due. I cannot be responsible for papers turned in at the switchboard that get lost. 4. Cheating in any form will not be tolerated. If a student is found to be cheating, it is an automatic withdrawal or F from the class. The student or students may also be suspended from school. Check the catalog, page 19, for more information. Cheating does include plagiarism. 5. Talking in class when the instructor is talking will not be tolerated. You have plenty of time to socialize outside of class. This is a major irritant and more than two warning could get you dropped from class. 6. Exams are to be taken on the day it is scheduled. No make up exams will be scheduled, except in a case of a verifiable emergency. 7. Students are expected to have access to a computer, either at home or on campus in the library. We will be doing some online work, so it will be necessary to have access. 8. Your mere presence in class without doing assignments or taking exams will not earn you a passing grade. Every semester there are one or two students that don't turn in assignments, but who may or may not take the tests that think they will pass the class by some miracle. There are no miracles…. 9. Students are expected to conduct themselves as responsible citizens and to follow the Student Code of Conduct (catalog page 19). 10. If you have a disability or a learning issue, please see me during the first 2 weeks of class. 11. Students should be prepared to do some computer work on WebCT (online management system). All grades will be recorded on that system. 12. If you have a problem or difficulties with the class, it is up to you to communicate that to me as soon as possible. I will try to assist you in any way that I can. Do not wait until the last minute of the class to tell me you have a problem and want an incomplete when you have not done much of the work, please. It will not be possible Culinary Arts Course Focus on Professionalism: Culinary Arts courses are structured to help students with basic skills needed to work in the food industry. Personal skills as well as the technical/production skills needed on the job will be infused into the course content. These personal skills include the management of resources such as time, money and materials, as well as the ability to interact with others from culturally diverse backgrounds. The student's ability to learn, reason, think creatively, solve problems and make decisions will be observed as he or she participates in class. The instructor will work with students on an individual basis to help in areas where these skills may not be up to industry standards. In addition, reading, writing, and effective communication skills are an integral part of all culinary courses. The classes are conducted with a collaborative, team approach similar to actual work experiences/ social and organizational systems found in restaurants and other establishments where the Culinary Arts student would eventually find work. Each course will include industry issues which will affect the individual on the job. This includes proper sanitation and safety measures and key elements of industry planning, management, labor concerns and community issues as they are applicable to the course topic. Basic job interview skills and resumes will be covered as they relate to each specific course. Students will receive information on career ladders in the industry as well as educational opportunities for advancement. Professional Image: It is important to present a professional image, to dress appropriately for employment in the field and to feel like a professional. Therefore in class you will be required to wear a uniform during the lab portion of each class. It will be required by the third week. Pants- Checkered chef pans, or black jeans or pants. No cut offs or shorts. Chefs jacket Hair- If your hair is not very short, you may wear a ball cap, a chef’s cap or had or a hair net. If hair is longer than shoulder length it must be contained before you enter food prep area. Apron- Large, white preferred, solid color is okay- no lace due to safety Jewelry- Other than simple rings, jewelry wearing is discouraged. Personal and Professional Hygiene: The group captain will check weekly to see: You have clean hands and nails before starting food preparation, You arrive in class with a clean uniform Burns, cuts and open wounds shall be bandaged before touching food or utensils Everyone in your group will monitor each other When tasting food, use your own utensil and then wash, do not share. If you are ill coughing, have a cold or flu, check with me before going into food prep areas. Your group kitchen monitor will make sure: No one sits on counters, they are for food prep only. Food prep area is clean before starting food preparation. Everyone cleans utensils and equipment as you go. Equipment is clean and dry before you put it away. Storeroom equipment is returned as you clean up. When your group is finished with clean up, I will check the lab and you will return to the seating area. No one leaves class until everyone is finished with clean up!! Equipment: We are fortunate to have the use of good tools and equipment, both in the classroom and in the cafeteria kitchen. You are responsible for keeping all equipment that you use in good order. This means using them appropriately, washing them properly and putting them away dry and in the right spot. You may want to purchase the knife kit which is required for most of the Culinary Arts courses. You should be prepared to take notes and have: paper, a 3 ring binder, pen and pencil. Your note book will be checked several weeks before the end of class. Safety and Sanitation: Safety is a top priority in class as it is on the job. You are expected to use good safety habits during lab session. We will discuss safety hazards before we move into the lab portion of the class. We will monitor safety constantly and expect everyone to actively monitor it for themselves and others in their group. Sanitation is another top class priority. Each class will begin with a cleaning of the counter area and sinks with a bleach and water solution. Everyone will be expected to properly wash their hands with anti- bacterial soap before they begin cooking, and after they have returned from taking a break. We will all be responsible for cleaning the kitchens, and pantry before we leave. We will monitor the refrigerator and stoves, and clean them as necessary. We will also participate in keeping the laundry clean, folded and put away. Evaluation: Assignments and Exams You will : Put together a notebook based on lectures and all of recipes handed out in class. Be evaluated throughout the semester on your participation in your group experience. Take a midterm and a final exam. Participate in a group project and report on another culture Present a report to class on an American food influenced by another culture. Participation: Laboratory participation is mandatory for this class. Working in lab groups is a shared experience and various jobs will rotate through members of the group. Your enthusiasm, cooperation and shared effort are measures of your lab participation. Because of lectures, discussions, videos, handouts, and lab work your attendance is very important to you successful participation in this class. If you do not attend class or are late or leave early it will affect your performance. If you are more than 15 minutes late for two weeks you will be dropped from the class, unless arrangements have been made with me ahead of time. It is up to the discretion of the instructor to drop a student missing more than two weeks of class. If you think you might fall into this category, please see me. Grading: Grading will be based on a system of a curve and points. 90%=A, 80%=B, 70%=C, 60%= D and less than 60%= F Assignments/Exam Points Points I earned Lab group participation 168 points _____________ 14 weeks @ 12 pts. Group Presentation and 75 points _____________ Report Weblinks 20 points _____________ Discussion Board 9 points _____________ 3 discussions @ 3 pt. each Reading 10 points _____________ 1 @ 10 points Notebook 8 points _____________ Individual Presentation and Report 30 points _____________ Midterm 40 points _____________ Final 40 points _____________ Total Points 400 _____________ Fall 2003 Office Hours: Tuesday and Thursday 8:30-9:30 a.m. Tuesday 1:00-2:00 p.m. Wednesday 9:30- 11:00 a.m. Feel free to come to my office for any questions or problems you might have. I am happy to do whatever I can to help you~ Class Assignments Discussion Board (9 points) During the 3 weeks that discussion questions are posted, you must answer the question and get involved in an online discussion about the subject with your fellow classmates. The quality of your answer and your response to others will determine the points you receive. Go to: http://webct1.gcccd.net:8900/webct/public/home.pl And click the right hand button to Log on to WebCT. You will log on by using your name All in lower case, such as johnjacoby as your user name. Your password will be your birthdate such as 102879. There may be exceptions to this, and you will be notified if it is any different. If you are an ROP only student we may have some difficulty getting you online, but we will try to accommodate you. This system is loaded through the Admissions and Records office and if you are not taking this course for college credit you are not in the system at all. Reading (8 points) Find an article about a particular culture or a food from a particular culture in a food magazine or other type of magazine that might be used by a professional chef. This article should be more than just a recipe. This should be at least one page in length, doubled spaced. Then do the following: 1. Write a synopsis of the article (a paragraph or two). 2. Write your opinion of the article. 3. Conclude whether this information will help you or not in your quest to become a chef. Weblinks (20 points) This is a relatively simple assignment --- but one that will get you using the Internet as a valuable tool. I would like you to: 1. Find 20 internet sites that deal with cultural foods—the countries we cover in class, or other countries. Highlight the URL (website address) so that I can find it. 2. Critique the site—write 2 or 3 sentences about why the site is valuable, how it might be used by you, either for recipes or research. Group Presentation: (75 points) An Exploration of the History, Foods and Recipes of a Culture Your group will choose or be assigned to one of the following cultures to investigate: Latin America – choose several particular countries Caribbean- the whole area Australia and New Zealand Pacific Islands such as the Philippines, Guam, etc. India British Isles, including Ireland and Scotland Russia and the Balkans Switzerland, Austria, Hungary and Czechoslovakia Denmark, Finland, Sweden, Etc. Germany Africa Canada Pacific Rim The group will work together to create both a written and oral presentation for the class. These "cultural tours" will be presented on the dates assigned. We will draw in class for the # of the week your group will present its cultural history. The written report will consist of: 1. A "dictionary" of cooking terms commonly used in that culture. 2. A description and perhaps pictures of cooking equipment that is commonly used. 3. The fruits, vegetables, grains, dairy products, meats, poultry, fish and herbs most commonly used in this culture that are of importance to the production of food that may/may not be particular to this culture. 4. The basic cultural food history of the country(ies) you are investigating. A minimum of 6 pages for this portion. 5. You will need to include a reference page for the minimum of five references that you need to have to make your report. You will need to use at least two reference source types. For example, sources might include: an internet site; a magazine article; an encyclopedia, a book , or a cookbook. 6. Eight to ten recipes, written in standardized form of recipes from the culture you are investigating. We will prepare these in class. In determining the men for the recipes you submit you should consider: cost, texture, color, flavor and if the recipes go together. 7. Seven sample test questions you would ask the class about your culture. (I will use four or five of these on the midterm and final) The entire written report should be a minimum of 12 pages doubled spaced, word processed. The presentation will consist of: 1. An oral report by group members which will cover # 1-4 above. This report will take place at the beginning of class. This will be basically as I have done the first weeks of class. It would help your group to also do a power point of your presentation. 2. A presentation by your group of the recipes you have found that everyone will create in the lab portion of the class. You will need to get these recipes to me 2 weeks in advance so they can be included in the recipe packet for the week of your presentation. This presentation will take place during the presentation of all dishes to the class. Remember to balance cost, color, style, texture, flavor, etc. of the recipes that you choose. This is an important component of the grade The "template" for these reports can be seen in the handouts you will be getting weekly from me. Grading: In order to prevent the "free ride" that frequently occurs in groups, this project will be graded from three points of view- 1. The group will evaluate each other (25 points) 2. You will evaluate yourself (10 points) 3. I will evaluate what I see in group effort and individual effort (40 points) As you go along through the project, your group recorder and captain will both keep track of your attendance and participation at meetings that you have attended, as well as what you physically do to contribute to the project (e.g. Mary - looked up cooking terms; Vu- did research on the fruits and vegetables; Sam- word processed the first 4 pages) This should be included at the back of your report. Individual Presentation (30 points) An "American" Regional Dish Influenced by Other Cultures Each class member will choose an "American" dish that has been influenced by another cultures or cultures. For example: Southern Cooking Cajun or Acadian/Creole Cooking (New Orleans) Northeast Region Pacific Northwest Region California Cuisine Southwest Midwest Tex-Mex Rocky Mountains 1. You will "research" the recipe that you choose. For example, if you choose to prepare a chile relleno souffle, you might research chiles and maybe more specifically chile rellenos in Mexican cooking. You might also describe the French soufflé and preparation method and how it has adapted to this Mexican dish. Or, you may choose to approach the dish as a regional dish such as something from New Orleans being Cajun or Creole and explain how that subculture influenced the dish. Regional areas have definite influences from other cultures. Another example might be a "California" dish influenced by Pacific Rim countries.. how did the influence come about? This approach gives the specific cultural influence(s) and history of the region where the dish is found. 2. If there is a story behind how this got adapted to the American culture, include it. Also include where this dish might fit in this particular time in American Food History. 3. You will type up the recipe and include a three page minimum report of the research/history that you have found on the cultural food which has influenced the American food and it place in American food history. I do not want a report that you have done in another class turned in here—I will be checking with other instructors to make sure you have not done this project before for another class. 4. A profile of a chef whose specialty is this type of cuisine is to be included. This should be about 1 page long. These types of profiles can be found in Bon Appetit, Gourmet and other food magazines. Many of the well-known chefs have a web page that would include this information. I would like a thumbnail sketch of the chef, why this type of food became a specialty and what steps lead the chef to where he/she is now. You might also include something about how this chefs career might have taught you something about your own career plans and objectives. 5. You will prepare the recipe at home, and bring to class to share. There will be NO FOOD PREP in class. (No use of school equipment, etc— the store room will remain closed). You may heat up the food or refrigerate it, but that is the extent of what will be available to you. 6. You will make a 3-5 minute oral presentation to the class, including some time devoted to the chef you have chosen. 7. A maximum of 20 points will be awarded to the written report, and a maximum of 10 points will be awarded for presentation.
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