Team Building Template by uje16945

VIEWS: 20 PAGES: 4

More Info
									                                                                          COURSE OUTLINE FORM
                                                                                                        (Page 1 of 4)


Course Title: Advanced Culinary Competition
Course Prefix & No.:               LEC:                             LAB:                   Credit Hours:
        CHRM 2900                   1                                6                           3


COURSE DESCRIPTION:
Designed for students pursuing excellence through participation on the Culinary Competition Team. Course is a
continuation of the skills and knowledge introduced in CHRM 2970.

This course is required for all those wishing to participate on Culinary Competition Teams through the Institute
for the Culinary Arts at Metropolitan Community College. The course will introduce students to the rigors of
professional culinary competition as sanctioned by various organizations including: the American Culinary
Federation, the Research Chefs Association, SkillsUSA, and the Retail Baker’s Association. Students will
develop competition quality menus, refine their culinary skills, apply knowledge obtained throughout the
culinary arts curriculum, foster team-building skills, and gain exposure to their regional and national
contemporaries.

Completion of this course requires participation in an extracurricular sanctioned culinary event that may require
additional fundraising and membership in outside organizations.

COURSE PREREQUISITE (S):
CHRM 2970

RATIONALE:
This course exist to provide an intense environment and dramatic opportunity for students to refine and apply
their culinary, organizational, and team-building skills.

REQUIRED TEXTBOOK (S) and/or MATERIALS:

Title:    Escoffier: The Complete Guide to the Art of Modern Cookery
Edition: ISBN: 0-471-29016-5
Author: Georges Auguste Escoffier (H.L. Cracknell and R.J. Kaufmann—Translators)
Publisher: John Wiley and Sons, Inc.
Materials: additional materials and supplies as needed and/or provided by the instructor

Attached course outline written by: Brian O’Malley                                Date:9/1/2007
Reviewed/Revised by: Jim Trebbien                                                 Date:9/1/2007
Effective quarter of course outline: Fall 2007                                    Date:
Dean: Daryl Hansen                                                                Date:__________
Course Objectives, Topical Unit Outlines, and Unit Objectives must be attached to this form.
                                                                                               ESO Revised 3-13-01
                                                                         COURSE OUTLINE FORM
                                                                                                      (Page 2 of 4)
TITLE: Advanced Culinary Competition                                     PREFIX/NO: ____CHRM 2900



COURSE OBJECTIVES:
Upon completion of this course, the student will be able to:
   1. Explain the opportunities available to culinary students for competition
   2. Demonstrate knowledge of the rules and regulations regarding student and professional culinary
      competitions
   3. Develop and adhere to a budget for fundraising activities
   4. Write a competition-style menu
   5. Demonstrate mastery of culinary skills as dictated by the competition guidelines (Participate in a
      sanctioned culinary competition)
   6. Work in a team-success oriented environment
   7. Mentor a team of High School students preparing for HS-level culinary competition


TOPICAL UNIT OUTLINE/UNIT OBJECTIVES:
Unit I: Available Culinary Competitions and Rules
        A. Research and review available competitions – ACF, RCA, NRA, SkillsUSA, RBA, etc.
        B. Form teams and select desired competition in which to participate
        C. Demonstrate a complete understanding of the rules and regulations, including the financial
           obligations for participation
Unit II: Budgeting
        A. Each team will develop a budget to include all expenses and fundraising required to compete
        B. The budget will be submitted and approved by the Instructor
        C. Each team will identify a treasurer to track and report performance against the budget
Unit III: Team Building and Mentoring
        A. Define teamwork and synergy
        B. Undergo a Team Building workshop
        C. Create and implement a decision making framework
        D. Establish individual and team goals
        E. Define the mentoring relationship
               a. Identify and secure an industry mentor for each individual
               b. Identify and provide a HS student competition team for pairs to mentor
        F. Demonstrate participation in the HS mentoring process
Unit IV: Menu Development
        A. Each team will submit a preliminary menu based on the following guidelines
               a. Adheres to specific competition guidelines
               b. Within the teams budget
               c. Demonstrates advanced culinary skill
               d. Classical references are found in Escoffier
        B. Refine the menu
               a. Through stages and mentoring sessions
               b. In the lab during class
                                                                                             ESO Revised 3-13-01
                                                                       COURSE OUTLINE FORM
                                                                                                   (Page 3 of 4)
Unit V: Mastering Skills
      A. Each student and each student team will master their menu items through dedication and refinement
      B. Practice
      C. Practice
      D. Practice
Unit VI: Compete
      A. Demonstrate full mastery of the material of the course through participation and success as defined
          by the rules of competition and the individual and team goals set in Unit III




                                                                                          ESO Revised 3-13-01
                                                                       COURSE OUTLINE FORM
                                                                                                       (Page 4 of 4)
COURSE REQUIREMENTS/EVALUATION:

COURSE OBJECTIVES/ASSESSMENT MEASURES


            COURSE OBJECTIVES                                      ASSESSMENT MEASURES
  Explain the opportunities available to culinary      Presentation to class on selected competition
  students for competition

  Demonstrate knowledge of the rules and               Written examination
  regulations regarding student and professional
  culinary competitions


  Develop and adhere to a budget for fundraising       Budget project assignment
  activities

  Write a competition-style menu                       Menu and recipe packet development project

  Demonstrate mastery of culinary skills as dictated   Participate in a sanctioned culinary competition and
  by the competition guidelines                        receive the judges critique. Write a summation
                                                       defining the successes and shortfalls of the team’s
                                                       performance

 Work in a team-success oriented environment           Complete a team assessment instrument describing the
                                                       experience on the team
  Mentor a team of High School students preparing      Participate in a review of the HS team’s growth and
  for HS-level culinary competition                    performance with the team’s instructor.




                                                                                           ESO Revised 3-13-01

								
To top