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Metropolitan Community College
Class Syllabus – 2012/Spring
CLASS IDENTIFICATION
TITLE: Culinary Foundations I
PREFIX/SECTION: CHRM 1030 4C
CREDIT HOURS: 4.0
CLASS BEGINS/ENDS: 03/14/2012 – 05/16/2012.
MEETING DAY(S)/TIMES: Wednesdays, 8:00AM to 3:30PM
NO CLASS DAYS: None
WITHDRAWAL DATE: 05/02/2012
CLASS LOCATION: ICA Room 210
LAB LOCATION: ICA Room 153
CONTACT INFORMATION
INSTRUCTOR NAME: Chef Tim O’Donnell, CEC
OFFICE LOCATION: ICA Room 111-I
OFFICE TELEPHONE: (402) 457-2467
FACSIMILE: (402) 457-2799
OFFICE HOURS: See Posted Schedule Outside Office
EMAIL ADDRESS: tjodonnell@mccneb.edu
FACULTY WEB SITE: http://faculty.mccneb.edu/tjodonnell/
ACADEMIC AREA: Culinary Arts
COURSE INFORMATION
COURSE DESCRIPTION:
Students apply principles of proper food handling, kitchen safety, and sanitation as it
relates to the food industry. Students also learn the principles of cooking and cooking
methods that include dry, moist, and combination methods. Study topics also include:
kitchen tools and equipment, knife skills, food and plate presentation, food evaluation,
seasonings, flavorings and aromatics, fats, dairy products, eggs, and palate development.
COURSE PREREQUISITES:
NOTE: The co-requisites CHRM 1000 and CHRM 1020 must be taken concurrently or
previously completed. Current ServeSafe certification can be substituted for CHRM 1020.
COURSE OBJECTIVES:
1. Recognize the dangers of working in a professional kitchen environment and how
to prevent cuts, burns and falls.
2. Develop a sense of professional responsibility to the public health by recognizing
and practicing common sanitary procedures needed to prevent food borne illness.
3. To become familiar with the tools, equipment, and layout of the kitchen
laboratory and efficient ways to organize work to be done in classes.
4. Understand why foods react as they do when mixed, cooked or otherwise
processed well enough to control the result.
5. Develop fundamental skills using recipes, knives, tools and equipment, foodstuffs
and seasonings.
6. Accumulate knowledge and skills necessary to prepare a simple menu of recipes
to standard.
REQUIRED & SUPPLEMENTAL MATERIALS:
TEXT: Professional Chef 9th Ed. by The Culinary Institute of America
TECH: Access to a Computer, the Internet, Printer and Digital Camera with the ability to
download pictures and print them or send them electronically. A USB drive with
adequate space to store course files.
SUPPLIES: 3x5 Index Cards or Pocket-Sized Note Book (Book and full-sized notebooks
are NOT allowed in lab.)
FOOD & COOKING: You may be expected to cook and/or prepare various foods (at a
minimal cost) outside of class as part of class homework assignments.
UNIFORM: Uniforms are required in both lecture and lab classes and consist of:
An ICA issued Chef's Jacket, Clean and Pressed
ICA Issued Checkered Chef Pants, Clean, Pressed and Hemmed above the sole
Black Non-Skid Shoes, No Canvas Shoes
ICA Issued Black Cook’s Hat
Black Apron, Clean and Pressed
No Make-Up and No Jewelry (including watches and wristbands).
A Simple Wedding Band and One Stud Earring per ear are permissible.
No Baseball Caps or Other Non-Culinary Headwear
No Facial Studs or Tongue Piercings, No Hoop Earrings.
An Instant Read Thermometer, Black Sharpie, Pen and Culinary Student ID
These are safety and sanitation issues. You may be dismissed from class without proper
uniform.
TOOLS: An ICA issued Tool Kit (Culinary or Pastry) that Includes: Chef’s Knife,
Boning Knife, Paring Knife, Bread Knife, Honing Steel, Peeler, and a Instant-Read Probe
Thermometer
CLASS STRUCTURE:
Lectures, Reading Assignments, Demonstrations, Individual Projects, In-Class and
Online Quizzes, Written Exams and Practical Cooking Exams
ASSESSMENT OF STUDENT WORK
TYPES OF ASSESSMENTS/ASSIGNMENTS:
Assessments will include quizzes, written exams, homework, presentations, and practical
exams. Quizzes will cover material from lecture, laboratory and reading assignments.
Students are responsible for information presented in their absence.
There will be NO make-ups normally allowed for missed quizzes, exams or practical
exams. In the event that a student has an anticipated absence or a family emergency, a
missed exam may be made up in another section that follows the missed class. This is
subject to the instructor’s discretion and availability of another section offering the same
exam.
Grading Point Values
Quizzes 20%
Midterm Practical 20%
Final Written Exam 20%
Final Practical Exam 20%
Daily Grade (Uniform, Performance & Participation) 20%
Attendance (5% SUBTRACTED for 1st Absence, 15% for 2nd Absence)
Total Points 100%
A > 90% B = 80% - 89% C = 70% - 79% D = 60% - 69% F < 59%
GRADING POLICY:
This course is based upon developing a professional skill set necessary in a foodservice
environment. This includes food preparation, cooking and food-handling as well as
developing professional work habits.
ASSESSMENT OF STUDENT LEARNING PROGRAM:
Metropolitan Community College is committed to continuous improvement of teaching
and learning. You may be asked to help us to accomplish this objective. For example, you
may be asked to respond to surveys or questionnaires. In other cases, tests or assignments
you are required to do for this course may be shared with faculty and used for assessment
purposes.
INSTRUCTOR’S EXPECTATIONS OF STUDENTS
ATTENDANCE/PARTICIPATION POLICY:
On-time, daily attendance for both lecture and laboratory is REQUIRED.
Students should notify the instructor of any anticipated absences or tardiness.
Students are responsible for any missed assignments or class work.
WX: After the first class meeting and through the Census Date, the instructor will
disenroll (WX) students who have never attended. The Census Date is listed under the
Important Dates for the course in the official Class Schedule at
http://www.mccneb.edu/schedule/.
FX: A student who fails to meet class attendance expectations will receive a final grade
of FX, indicating an absence-related failure. A student earning an FX grade prior to the
end of the quarter may avoid receiving the failing grade by withdrawing from the course
before the Last Date to Withdraw from Class.
EXPECTED CLASSROOM BEHAVIOR:
Professional, courteous and safe conduct is expected at all times. Unprofessional or
unsafe conduct may result in being dismissed.
Poor personal hygiene is a major cause of food-borne illness. Students may be dismissed
from class for lack of proper personal hygiene
Do not use cell phones during class. If you need to take a call you may ask to be excused
from class.
Do not leave class or laboratory without notifying the instructor
COMMUNICATION EXPECTATIONS:
When you communicate with others in this course, you must follow the Student Code of
Conduct (http://www.mccneb.edu/catalog/studentinformation.asp), which calls for
responsible and cooperative behavior. Please think critically, ask questions, and challenge
ideas, but also show respect for the opinions of others, respond to them politely, and
maintain the confidentiality of thoughts expressed in the class. You may also wish to
review information at http://www.albion.com/netiquette/.
RECORDING IN THE CLASSROOM:
Students may not video or audio record class sessions without the instructor’s knowledge
and permission. If recording of class sessions is authorized as a reasonable
accommodation under Americans with Disabilities Act (ADA), the instructor must have
the appropriate documentation from College Disability Support Services. Permitted
recordings are to be used only for the individual student’s educational review of the class
session and may not be reproduced, posted, sold or distributed to others. Students who
violate this policy are subject to disciplinary procedures as outlined in the Student
Conduct Code.
ACADEMIC HONESTY STATEMENT:
Students are reminded that materials they use as sources for classwork may be subject to
copyright protection. Additional information about copyright is provided on the library
website at http://www.mccneb.edu/library or by your instructor. In response to incidents
of student dishonesty (cheating, plagiarism, illegal peer-to-peer file sharing, etc.), the
College imposes specific actions that may include receiving a failing grade on a test,
failure in the course, suspension from the College, or dismissal from the College.
Disciplinary procedures are available in the Advising/Counseling Centers or at
http://www.mccneb.edu/procedures/V-4_Student_Conduct_and_Discipline.pdf.
STUDENT WITHDRAWAL:
If you cannot participate in and complete this course, you should officially withdraw
through WebAdvisor at http://webadvisor.mccneb.edu or by calling Central Registration
at 402-457-5231 or 1-800-228-9553. Failure to officially withdraw will result in either an
attendance-related failure (FX) or failing (F) grade. The last date to withdraw is noted in
the CLASS IDENTIFICATION section of this syllabus.
LEARNING SUPPORT
MCC's Academic Resource Centers, Math Centers, and Writing Centers offer friendly,
supportive learning environments that can help students achieve educational success.
Staff members in these centers provide free drop-in assistance with basic computing,
reading, math, and writing skills. Self-paced, computer-assisted instructional support in
reading, vocabulary, typing, English as a Second Language, and online course orientation
is also available.
Detailed information about the Academic Resource, Math, and Writing Centers is in the
Student Handbook, College Catalog, and online at http://www.mccneb.edu/arc/.
ACCOMMODATIONS FOR STUDENTS WITH DISABILITIES:
Metropolitan Community College will provide reasonable accommodations for persons
with documented qualifying disabilities. It is the student’s responsibility to request
accommodations from Disability Support Services (DSS) located in each Student
Services Office. After students have arranged for accommodations with DSS, the student
and instructor should privately discuss these accommodations. For further information,
please contact DSS or visit http://www.mccneb.edu/dss/.
TECHNOLOGY SUPPORT
For assistance with student email, passwords, and most other MCC technology, contact
the Help Desk at 457-2900 or mcchelpdesk@mccneb.edu.
TECHNOLOGY RESOURCES:
By using the information technology systems at MCC (including the computer systems
and phones), you acknowledge and consent to the conditions of use as set forth in the
Metropolitan Community College Procedures Memorandum on Acceptable Use of
Information Technology and Resources. It is your responsibility as a student to be
familiar with these procedures. The full text of the Procedures Memorandum may be
found at the following website: http://www.mccneb.edu/procedures/X-
15_Technology_Resources_Use.pdf.
SCHEDULE OF ASSIGNMENTS
NOTICE: This syllabus sets forth a tentative schedule of class topics, learning activities,
and expected learning outcomes. However, the instructor reserves the right to modify this
schedule to enhance learning for students. Any modifications will not substantially
change the intent or objectives of this course and will conform to the policies and
guidelines of Metropolitan Community College.
Week Topic Lab Assignments
1 Introduction to the Kitchen; Knife Proper Work-Station Set-up & Reading: the Professional Chef, 9th Ed. CIA
Skills & Cooking; Egg Cookery Mise en Place
Proper Knife Grip and Web Quest:“Onsen Tamago”, “Arzak Egg”
Guiding Hand Placement
Proper Chopping and Slicing Write and Study the Recipes for Next Class.
Motion
Sunny-Side Up Egg
Over-Easy Egg
Shirred Egg w/ Canadian
Bacon
3-Egg French (Rolled) Omelet
Hard-Cooked Egg
Soft-Cooked Egg
Poached Egg
2 Introduction to Cooking; Taste & Mise en Place Reading: the Professional Chef, 9th Ed. CIA:
Flavor; Herbs & Spices; Smallwares Knife Skills
ID; Sauté Sauté Procedure Web Quest:
Blanching & Shocking http://www.scientificamerican.com/article.cfm?id=raw-
Sautéed Potatoes (Skillet veggies-are-healthier&page=2
Potatoes)
Sautéed Carrots Write and Study the Recipes for Next Class.
Sautéed Onions
Sautéed Mushrooms
3 Grilling, BBQ & Broiling; Potato Mise en Place Reading: the Professional Chef, 9th Ed. CIA:
and Steak (Beef) Cookery Knife Skills
Grilling Procedure Web Quest: Maillard Reaction
Broiling Procedure
Steak Grilled and Cooked ring to next class. Write and Study the Recipes for Next Class.
Medium Rare
Steak Seared and Cooked
Medium Rare
Potato, Baked
Potato, Mashed
Potato Rosti or Hash Browns,
Browned from Raw vs.
Browned from Cooked
Week Topic Lab Assignments
4 Measurements; Recipes; Shallow Mise en Place Reading: the Professional Chef, 9th Ed. CIA:
Fry, Deep Fry; Fats & Oils Knife Skills
Breading/Batter Procedure Write and Study the Recipes for Next Class.
Shallow and Deep-Fry
Procedure PRACTICE French Omelet and Knife Skills for Mid-Term,
Fried Chicken (Shallow-Fried) Next Class
Beer Battered Cod (Deep-
Fried)
Fried Okra
Hushpuppies
French Fries
Beignets
5 MIDTERM EXAM Mise en Place Reading: the Professional Chef, 9th Ed. CIA:
Poaching; Salads & Vinaigrettes Mid-Term Exam – Knife
Skills: 1 Hour Write and Study the Recipes for Next Class.
Mid-Term Exam – Omelet w/
Skillet Potatoes: 1 Hour
Shallow/Submerged Poaching
Procedure
Vinaigrette Procedure
Salad Preparation
Confit of Salmon Salad with
Mustard Vinaigrette
Poached Salmon with an Herb
& Caper Vinaigrette
6 Rice & Rice Cookery Mise en Place Reading: the Professional Chef, 9th Ed. CIA:
Knife Skills
Rice Cookery, (Pilaf and Write and Study the Recipes for Next Class.
Risotto Methods)
Brown Rice Pilaf with
Broccoli
Dirty Rice
Rice Pudding
Risotto all Milanese
Thai Crab Fried Rice
White Rice
7 Baking & Roasting; Dairy & Mise en Place Reading: the Professional Chef, 9th Ed. CIA:
Cheeses Knife Skills
Baking/Roasting Procedure Write and Study the Recipes for Next Class.
Trussing a Chicken
Herb Roasted Chicken
Roasted Root Vegetables
Rice Pilaf with Mushrooms &
Sausage
Tarte au Citron Meringuée
Week Topic Lab Assignments
8 Steaming, Simmering & Boiling; Mise en Place Reading: the Professional Chef, 9th Ed. CIA:
Pasta Knife Skills
Simmering Procedure Write and Study the Recipes for Next Class.
Pasta Dough Method
Amatriciana Sauce
Bolognese Sauce
Alfredo Sauce
Puttanesca Sauce
9 Culinary History ; Braising & Mise en Place Reading: the Professional Chef, 9th Ed. CIA:
Stewing Knife Skills Review Quizzes
Stewing/Braising Procedure
Beef Bourguignon Pot Pie Homework: Practice Knife Skills
(Stewing)
Braised Beef Short Ribs Practice Salmon Nicoise
Braised Celery
Carrots Vichy
Celery Root Puree
Practice Salmon Salad
Nicoise as Time Permits
10 No Lecture Practical Exam (2 Hours)
Written Exam (1 Hour) Arrive Early
Use Lecture Time to Complete Remember Proper Sanitation
Final Written Exam Establish Your Mise En Place
Online…Quia You’ll have 2 hours to complete the knife skills and present your Salmon Nicoise
You’ll have 1 hour and 1 chance
IMPORTANT DATES
www.mccneb.edu/sos/enrollman.asp.
