HomeMy WebLinkAboutHRM-1031
Bergen
Community
College
Division
of
Business,
Arts,
and
Social
Sciences
Department
of
Business
&
Hotel/Restaurant
Management
HRM
103
Professional
Food
Preparation
Techniques
Date
of
Most
Recent
Syllabus
Revision:
April,
2018
Course
Typically
Offered:
Fall
Spring
Summer
Every
Semester
Other
Syllabus
last
reviewed
by:
BCC
General
Education
Committee
Date:
(Most
courses
need
review
Ad
Hoc
Committee
on
Learning
Assessment
Date:
by
only
one
of
the
following)
Curriculum
Committee:
Date:
Dec.,
2017
Basic
Information
about
Course
and
Instructor
Semester
and
year:
Course
and
Section
Number:
Professional
Food
Preparation
Techniques
HRM
103
Meeting
Times
and
Locations:
Instructor:
Email
Address:
Office
Location:
Phone:
Departmental
Secretary:
Linda
Karalian,
201-‐447-‐7214,
lkaralian@bergen.edu
Office
Hours:
Course
Description:
Official
Catalog
Course
Description
This
course
is
an
introduction
to
preparation
techniques
of
foods
including
vegetables,
starches,
dairy,
eggs,
fish,
soups,
sauces,
shellfish,
poultry,
and
meats.
Knife
skills,
cooking
methods,
food
presentation,
butchering,
kitchen
organization,
recipe
conversion,
weights
and
measures,
equipment
usage,
and
product
evaluation
are
introduced.
Demonstration
and
practice
of
2
various
cooking
methods
while
adhering
to
safe
sanitary
food
handling
procedures
will
be
incorporated
daily.
Hours:
Lecture
[1.00].
Lab
[4.00].
3
credits
Prerequisites:
None
Co-‐requisites:
None
Cross
Listed
Courses:
None
Student
Learning
Objectives:
As
a
result
of
meeting
the
requirements
in
this
course,
students
will
be
able
to:
1. Describe
properties
and
functions
of
the
basic
ingredients
used
in
culinary
preparation
2. Identify
and
properly
operate
equipment
and
common
culinary
hand
tools.
3. Demonstrate
proper
knife
handling
skills
and
techniques
4. Prepare
and
present
dishes
by
using
standardized
recipes
and
practicing
a
variety
of
cooking
methods
5. Practice
sanitary
food
handling
techniques
when
preparing,
holding,
serving
and
storing
food
Means
of
Assessment
The
major
assessment
types
(means
of
assessment)
utilized
in
this
course
are
graded
lab
participation,
homework
(individual),
objective
written
tests,
practical
examinations,
and
professionalism.
Course
Content
Units
of
this
course
consist
primarily
of
hands-‐on
preparation
of
foods,
especially
suited
for
both
commercial
and
institutional
foodservice
operations.
Detailed
professional
preparation
methods
and
techniques,
as
well
as
laboratory
preparation
and
presentation
of
both
hot
and
cold
foods,
are
emphasized.
This
course
serves
as
an
introduction
to
developing
the
understanding
of
the
art
and
science
of
cooking
in
a
laboratory
setting.
The
course
includes
the
following
mandatory
components:
1. Identification
and
comprehension
of
the
various
types
of
cooking
ingredients,
tools,
and
measures
2. Daily
preparation
and
production
of
dishes
while
adhering
to
standardized
recipes
and
appropriate
cooking
methodologies
3. Proper
knife
handling
skills
and
techniques
3
Course
Outline
and
Calendar
Week
Date(s)
Topic
Chapters
1
Course
Introduction
• Definition
of
a
Chef
and
His/Her
Role
(p.
11)
• Professionalism
(p.
4-‐15)
• Modern
Kitchen
Brigade
(p.
11)
• Definition
of
Cooking
(p.
4)
• Food
Safety
and
Sanitation
(p.
18-‐35)
• Tool
and
Equipment
Identification
(p.
52-‐75)
1
–
4
2
Knife
Skills
• Knife
Skills
(p.
76-‐89)
• Knife
Cuts
5
3
Fundamentals
of
Cooking
and
Organization
• Principles
of
Cooking
(p.
160)
• Mise
en
Place
(p.
148-‐159)
• Cooking
Methods
8
&
9
4
Vegetable
Preparation
• Vegetable
Identification
and
Preparation
(p.
564-‐623)
21
5
Potatoes
and
Grains
• Potatoes
and
Grains
(p.
624-‐677)
22
6
Pastas
• Pastas
(p.
645-‐677)
• Midterm
Examination
22
(Cont’d)
7
Stocks
and
Sauces
• Stocks
(p.
182-‐219)
• Five
Mother
Sauces
• Beurre
Blanc
• Mayonnaise
(p.
722)
10
8
Soups
• Soups
(p.
232-‐269)
• Consommé
(p.
238)
11
9
Meat
Fabrication
and
Cookery
I
• Principles
of
Meat
Cookery
(p.
270-‐299)
• Beef
Cuts,
Identification
and
Preparation
(p.
300-‐325)
12
&
13
10
Meat
Fabrication
and
Cookery
II
• Veal
(p.
326)
• Lamb
(p.
348-‐369)
14
&
15
11
Meat
Fabrication
and
Cookery
III
• Pork
(p.
370-‐391)
• Game
(p.
448)
16
&
18
4
12
Poultry
and
Dairy
Cookery
• Poultry
(p.
392-‐447)
• Dairy
Products
(p.
130-‐147)
7
&
17
13
Seafood
Cookery
• Seafood
&
Shellfish
(p.
462)
19
14
Final
Practical
Examination
15
Final
Written
Examination
&
Kitchen
Clean-‐Up
Notes
to
Students:
1
-‐
Syllabus
may
change
due
to
unforeseen
circumstances
or
to
take
advantage
of
educational
opportunities.
2
–
Your
instructor
will
update
you
on
test
dates
and
assignments.
Please
continually
log
on
to
Moodle
for
announcements,
reminders
and
updates.
3
–
Please
log
on
to
Moodle
for
handouts
that
are
not
distributed
in
hard
copy
form.
Please
also
check
your
Bergen
Community
College
e-‐mails
(You
may
decide
to
filter
your
Bergen
e-‐mail
into
your
personal
e-‐mail
address).
Special
Features
of
the
Course
In
addition
to
daily
performance
in
the
kitchen,
use
of
learning
technologies
in
the
course
(Internet,
Moodle,
etc.)
is
necessary
to
help
you
succeed
in
this
course
and
in
the
industry.
Course
Texts
and/or
Other
Study
Materials
Required
Labensky,
K.
(2015).
On
Cooking,
5th
Ed.
New
York:
Pearson.
ISBN:
978-‐0-‐133-‐45855-‐8
Grading
Policy
The
grading
system
used
for
this
course
will
combine
the
following
Attendance
20%
Daily
Lab
Performance
40%
Classroom
Sanitation
20%
Midterm
Examination
5%
Final
Written
Examination
5%
Final
Practical
Examination
10%
100%
5
Attendance
Policy
1. Attendance
will
be
taken
at
the
beginning
and
end
of
each
class
session
2. You
are
required
to
attend
14
out
of
15
classes,
or
you
may
be
required
to
repeat
the
course
again.
Absences
require
an
official
doctor’s
note
of
other
formal
documentation.
3. Lateness
that
exceeds
10
minutes
will
be
counted
as
an
absence
4. 2
latenesses
that
are
less
than
10
minutes
each
equal
1
absence.
You
must
notify
the
instructor
when
you
arrive
late.
Otherwise
you
will
be
marked
absent.
5. There
are
no
make-‐up
examinations.
6
Overall
Kitchen
Lab
Class
Participation
(up
to
10
performance
points
per
session)
Class
participation
by
students
(including
regular
and
timely
attendance
and
active
engagement
in
class
sessions)
is
an
essential
part
of
this
course.
I
expect
you
to
participate
actively
and
constructively
in
our
class
sessions
in
ways
that
show
respect
and
courtesy
to
me
and
to
your
classmates
during
lecture
and
lab.
As
we
proceed
through
the
semester,
there
will
be
class
discussions
and
practical
tests
on
all
of
the
major
topics
covered
in
the
course.
You
are
required
to
participate
actively
during
all
classes,
and
to
remain
in
class
the
entire
session.
This
includes
logging
on
to
Moodle
for
class
announcements
and
being
in
touch
with
the
class
if
you
need
to
miss
a
class
session.
"Professional"
behaviors:
To
earn
points
for
class
participation,
you
must
(1)
attend
class
regularly
in
proper
uniform,
and
be
on
time
and
not
leave
early;
(2)
be
well-‐prepared
for
class
by
doing
all
assigned
reading
and
other
out -‐of-‐class
preparations
ahead
of
time;
(3)
participate
voluntarily,
actively,
intelligently,
and
constructively
in
class
discussions
and
during
the
lab;
(4)
perform
all
in-‐class
tasks;
(5)
apply
proper
sanitation
and
food
preparation
procedures
appropriate
to
the
menu;
and
(6)
utilize
frequently
and
actively
the
materials
and
facilities
needed
for
your
success
in
this
course.
"Unprofessional"
behaviors:
Behaviors
such
as
the
following
will
result
in
your
losing
points
for
class
participation:
(1)
being
absent
from
or
late
for
class;
(2)
leaving
class
early;
(3)
continually
walking
out
of
and
coming
back
into
class;
(4)
not
adhering
to
proper
uniform
and
appearance
guidelines;
(5)
being
inattentive
to
class
lectures
and
lab
demonstrations;
(6)
behaving
inappropriately
in
class
(e.g.,
acting
silly;
conducting
private
conversations,
utilizing
cell
phones
except
when
permitted
for
camera
use,
other
distracting
classroom
antics
such
as
chewing
gum
in
class;
careless
treatment
of
food
and
equipment;
etc.);
(7)
being
impolite,
rude,
or
discourteous
to
me
or
to
your
classmates;
(8)
not
being
adequately
prepared
for
class;
(9)
showing
a
negative
or
frivolous
attitude
toward
the
course;
(10)
Not
utilizing
the
materials
and
facilities
provided
for
your
success
in
the
course.
Other
College
Policy
Statements
Code
of
Student
Conduct:
http://bergen.edu/wp-‐content/uploads/StudentCodeofConduct2016_EngVer12062016.pdf
Statement
on
plagiarism
and/or
academic
dishonesty:
Please
read
pages
8
–
9
in
the
above
link.
Students
are
not
excused
from
the
penalties
for
not
being
aware
of
or
for
not
having
read
the
policies
set
forth
regarding
plagiarism
and
other
forms
of
academic
dishonesty.
ADA
Statement:
Students
who
require
accommodations
in
accordance
with
the
Americans
with
Disabilities
Act
(ADA)
can
request
these
services
from
the
Office
of
Specialized
Services.
To
learn
more
about
how
to
apply
for
services,
please
visit
http://www.bergen.edu/oss.
7
Note:
Those
who
have
completed
the
OSS
paperwork
and
received
accommodations
during
previous
semesters
might
not
be
automatically
eligible
in
subsequent
semesters
in
every
case.