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SYLLABUS Course Section Syllabus & Assessment of Student Learning Professional Cooking 2: This class is broken down into Four segments. In the first segment students will be introduced to vegetarian and nutritional cooking. This course will also provide students basic experience in cold food preparations including: forcemeats, appetizers, garnishes and presentations. During the third segment students will be exposed to using wines as a major flavoring ingredient. This segment will be set up as an experimental class, where students will use various wines in preparing the recipe in order to see how different wines react with various types of food. The Final Segment will focus on the study of international cuisines featuring Asian, French, Italian and Eastern Block. COURSE IDENTIFIER: COURSE TITLE: INSTRUCTOR NAME: OFFICE LOCATION: NAME OF TEXTBOOK: CLASS HOURS PER WEEK: CREDITS: TEACHING FORMAT: LOCATION: 203 Professional Cooking 2 Steven D Walk CEC, FMP 1614 Professional Cooking 7-12:00 Monday - Thursday 12 Lecture/lab 1613 Office Phone: E-mail Address: 524-5173 Steven.email@example.com QUARTER: PREREQUISITE: CUL 202 STUDENT LEARNING ASSESSMENT STRATEGY: Competencies 50% Assessment Devices: Homework assignments 25% Quizzes 25% Objectives A. B. C. D. E. F. G. H. I. Construct forcemeats and apply for use in pates, galantines and other hors d’ oeuvres Customize cold food presentations and garnishes including fruit and ice carvings Identify protein substitutes for vegetarian cooking Ability to apply nutritional information learned in nutrition class into everyday applications Ability to adapt recipes into healthy or vegetarian items Investigate wine as a major flavoring ingredient Differentiate wines and their basic flavor profile Identify how to pair food with wine Identify and prepare classical and international cuisines, such as French, Italian, Asian and Eastern block Grading Policy: A – 94-100% A- - 90-93% B+ - 87-89% B – 84-86% B- - 80-83% C+ - 77-79% C – 74-76% C- - 70-73% D+ - 67-69% D – 60-66% F – 0-59% Office Hours As the demands of the food service industry vary, my office hours will vary as well. If you are experiencing any difficulties with assignments you should contact me to schedule an appointment, either before or after class. My office phone is 524-5173 or cell phone 301-2624 Attendance is mandatory for this course. Having 2 unexcused absences will result in suspension for the remainder of the quarter. 5 unexcused or excused combined will result in suspension for the remaining quarter. All culinary class move along quickly and a lot of information is covered on a daily basis. Treat this program as it is your job. If you miss a class because of circumstances beyond your control (illness, family emergency, Etc) please notify the chef instructor in advance. If you are more then 30 minutes late you will be considered absent Materials needed You must be in complete uniform, chef jacket, checked pants, apron, neckerchief, chef hat. Uniforms must be clean and pressed. You will need to bring your complete knife kit. You should be clean shaven, no jewelry. Right to revise The chef instructor reserves the right to modify the course requirements and procedures and other related policies as circumstances dictate. Disability Statement If you have a disability for which you may need accommodation you are encouraged to contact your chef instructor outside of class and the disabilities coordinator in the student development center, 527-4285, as soon as possible in the quarter. OTHER SPECIAL INSTRUCTIONS & INFORMATION: DETAILED OUTLINE OF THE COURSE Will be broken into 4 segments Will be taking some field trips as part of the class, as well as working and maintaining the campus garden Cooking with Wine Incorporating wine as a major flavoring ingredient using various cooking fundamentals Food and wine pairing Development of wine list Wine experimentation – using different wines with same recipe Demonstrate effects of heat on wine Production Day one Maryland Crab soup Page 53 Wine Braised Chicken page 111 Day two Russian Cucumber soup page 48 Crisp skinned salmon Page 64 Day three Stuffed Portobello page 28 Chicken sautee page 94 Day four Oysters in Champagne sauce page 36 Sole Veronique page 66 Day 5 Brenton fish soup page 54 Duck Breast page 102 Day 6 Ported Pears page 43 Steak in parsley sauce page 119 Day 7 Marinate Coq Au Vin Barley Chili corn and tomato salad 183 Salmon w/ Fennel 69 Day 8 Coq Au Vin 92 Understanding Vegetarianism Type of vegetarians Health Benefits Vegetarian and nutritional cooking Seitan Tempeh Tofu Textured vegetable protein (TVP) Converting classical food to vegetarianism Reducing levels of fats Major project - creating a 5 course meal that meets strict dietary guideline Production Day 1: Lecture, explain and review project Day 2: 1- seared salmon w/ Moroccan spiced crust 2- Tenderloin of beef with mild ancho chili sauce 1- Red Lentil Salad 2- Medallions of Lobster w/ Asian Vegetables Day 3: 1- Tortilla soup 2- Crab and mushroom chowder 1- Indian Grilled Buffalo 2- Smoked duck breast in cabbage crepinette Roasted pepper rice pilaf Day 4: 1- Moroccan lentil tanjine w/ puff pastry 2- Tofu Salisbury steak with kasha pilaf 1 – Glazed pineapple Madagascar 2- chocolate crepes Day 5: 1- Greens w/ cilantro lime vinaigrette 2- Roasted pepper salad 1- Herb chicken w/ mustard sauce goat cheese polenta – grilled vegetables 2- Stirfried scallops Day 6: 1- Veggie Burger my book 2- Veggie burger CIA book 1- Seitan Stroganoff w/ saffron pasta 2- TVP Stuffed Peppers Day 7: 1- Risotto Cakes w/ green beans, wax beans and chanterelles 2- Moo Shu Vegetables 1- Fudge Brownies 2- Oatmeal Pear Cookies Day 8: 1- smoked tomato Pizza 2- Pizza with wild mushrooms 1- Grilled halibut w/ roasted red peppers and potato salad 2- Sunshine bass History of Garde Manger Salad Production Terrines, pates, galantines and roulades Hors D'oeuvres Appetizers Buffet Presentations Fruit and ice carvings Major project – creating a menu and producing a cold food show platter International Cuisine Asian Italian Classical French Eastern Block Assignment is to research an assigned country or region of country for ethnic cuisine finding out local customs, ingredients and major influences. Find two native recipes that you would like to prepare and include in report. We will visit and tour local farms and work our own garden to help gain an understanding of sustainability and of the farm to fork concept.