CULINARY ARTS COURSE SYLLABUS Fall 2015

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CULINARY ARTS COURSE SYLLABUS Fall 2015

COURSE TITLE: Stations & Tools CREDITS: 3

COURSE NUMBER: CA112 NUMBER OF SESSIONS: 8 INSTRUCTOR: Chef Todd Ketterman LENGTH OF SESSIONS: 5 Hrs _______________________________________________________ GRADING: A to F GRADING PROCEDURES: Written final week one...70% Participation and daily quizzes...30%

Continuation in the Culinary Program: Will depend upon your score on Written Final Week One. You must score at least an 80% or better in order to continue on into the program. Students will be ranked in order by adjusted test score with, the top 20 students making the program. Fully admitted CA students will receive +5%, and waitlisted CA Students will receive +3% adjustments on final test score. OSU Nutrition and Food Service Systems Majors must score a minimum of 80% on this test.

Attendance: You must attend ALL class sessions. Missing one day will result in failing grade which results in being dropped from the program. Tardiness is is also not accepted. One late arrival will result in being moved to the wait list. Second late arrival will result in failing grade, which results in being dropped from the program. _________________________________________________________ OBJECTIVE: To give students a thorough first exposure to the history of food service; identification and use of common ingredients; to develop professional work habits and attitudes; to give students a basic understanding of equipment, knife handling techniques, and culinary terminology and methods. DESCRIPTION: Students will learn through a combination of daily lectures and demonstrations, as well as "hands on” knife practice, proper setup and breakdown of kitchen. They also will develop skills and attitudes necessary for professional success. __________________________________________________________

DAY 1

Introduction: A. Welcome new students B. Kitchen Procedures Outline, Requirements & Grading C. 1. Uniform requirements (by Day 6) 2. Knives: French, Paring, Others How to study/use the textbook, Professional Chef

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Lecture: 1. Knife cuts 2. Seasonings A. Herbs B. Spices C. Salt and pepper 3. Understanding flavor principles 4. Dry heat cooking methods A. Without fats or oils 1. Grilling 2. Broiling 3. Roasting B. With fats/oils 4. Sautéing 5. Pan frying 6. Deep frying 5. Moist heat cooking methods A. Steaming 1. Cooking en papillote B. Poaching 2. Shallow poaching 3. Deep poaching 4. Simmering C. Braising D. Stewing/Stews 6. Product IdentificationMeats A. Beef Primals, inspection and grading Day 1 Reading Assignment: The Professional Chef 9th edition Chapter 5: pages 4351 Chapter 6: pages 6979 Chapters 17, 18, 19, 20 Theory portions (no need to memorize recipes)

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DAY 2

A. Recap Day 1 B. Quiz Lecture: 1. Flavoring Agents: A. mirepoix B. matignon C. trinity D. bouquet garni E. sachet d'epice F. oignon brulee G. oignon piquer 2. Stocks 1. White (Fond Blanc) 2. Brown (Fond Brun) 3. Chicken (Fond de Volaille) 4. Fish (Fond de Poisson) 5. Vegetable stocks 6. Special stocks Remouillage Glace Commercial bases 3. Thickening agents: 1. Roux 2. Cornstarch & arrowroot 3. Beurre Manier 4. Other thickening agents 4. Leading Sauces: 1. Brown Sauce Espagnole Demi Glace 2. Bechamel 3. Veloute 4. Hollandaise 5. Tomato

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5. Recipe conversion: A. Weights and measure B. Equivalence C. Conversion 6. AP vs. EP Reading Assignment: The Professional Chef 9th edition Chapter 2, Chapter 11, Chapter 12, Chapter 13,

DAY 3

A. Recap Day 2 B. Quiz Lecture: 1. History A. Brigade system. B. Change in foods 2. Trends and how they affect us A. Trends vs. Fad B. Current Trends Modern cuisine Gluten Free Vegetarian Farm to Table Local ingredients 3. Soups A. Consume B. Hearty broths C. Cream soups D. Puree soups E. Bisque 4. Intro Equipment A. Hand tools B. Refrigerator C. Cooking equipment

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6. Starch cookery Rice Potatoes Legumes and grains Reading Assignment: The Professional Chef 9th edition Chapter 1, Chapter 5, Chapter 14, Chapter 22, Chapter 23, Chapter 24, Chapter 25.

DAY 4:

Written finalBring a calculator Continuation in the Culinary Program will depend on your score on this exam. Students will be ranked in order by adjusted test score, with the top 20 students continuing into the program. Fully admitted CA students will receive +5%, and waitlisted CA Students will receive +3% adjustments on final test score. OSU Nutrition and Food Service Systems Majors must score a minimum of 80% on this test.

Week 2: Class will be from 9:00am2:00pm

DAY 5:

1. Review kitchen expectations 2. Locker assignment/cell phone use 3. OLCC class explanationOctober 9th 8:00am 4. Chef Todd bio 5. Introduce instructors 6. Introduce Culinary Club 7. Dining room lecture: 10:00am Chef Hurley 8. Knife presentation/purchase: 1:00pm Rick Zittenfield

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DAY 6:

A. Liability waiver B. Make Kitchen Assignments C. Review of Kitchen packets D. Prepare for stations E. Kitchen tour (in full uniform)12:30pm

DAY 7:

Full uniform required upon arrival to class A. Knife lecture B. Knife demo C. Knife practice (in Kitchen)12:30pm D. Contact your instructor

DAY 8:

Full uniform required upon arrival to class A. Recap B. Shadow/Orientation in stations (9:15am to 12:30pm) C. Question, answer and review after kitchen orientation: classroom Contact: Chef Todd Ketterman (541) 9174387 [email protected] Office hours: By appointment Uniforms MidValley Scrubs and More 445 S Main St Lebanon, OR 97355 Phone 5419057710 10% student discount LBCC Comprehensive Statement of Nondiscrimination LBCC prohibits unlawful discrimination based on race, color, religion, ethnicity, use of native language, national origin, sex, sexual orientation, marital status, disability, veteran status, age,

CULINARY ARTS COURSE SYLLABUS Fall 2015