HomeMy WebLinkAboutHRM-112 1
Bergen Community College
Division of Business, Arts, and Social Sciences
Department of Business & Hotel/Restaurant Management
HRM 112 Charcuterie and Butchering
Date of Most Recent Syllabus Revision:
Course Typically Offered: Fall Spring Summer Every Semester Other
Syllabus last reviewed by: BCC General Education Committee
(Most courses need review Ad Hoc Committee on Learning Assessment ____
by only one of the following) Curriculum Committee:
Date:
Date:
Date:
Basic Information about Course and Instructor
Semester and year:
Course and Section Number: HRM 112 Charcuterie and Butchering
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 covers a broad range of cold foods typically prepared at upscale hotels, restaurants, retail
shops and at catered functions. This class covers cured and smoked meats for seafood, sausage and
forcemeat preparation. Proper methods to butcher meat will be examined. Cooking and smoking at
various temperatures with appropriate use of brines and cures will be explored. Terrine, sausage, pâté
and galantine preparation and presentation will be emphasized for both small and large-scale
production.
2
Hours: [2 lecture hours, 2 laboratory hours]
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. Prepare a variety of cold dishes commonly prepared in Garde manger departments.
2. Apply pickling, brining and curing methods for meats and seafood.
3. Demonstrate specialty food techniques for preparation of forcemeats, pates, galantines and
savory mousses from a variety of ingredients.
Means of Assessment
The major assessment types (means of assessment) utilized in this course are
graded lab participation, objective written tests, presentations and practical examinations.
Course Content
The course is intended to show students how to fabricate meat cuts, then prepare and present a
variety of charcuterie products. Therefore, the course includes the following mandatory components:
1. Application of various temperatures suitable for cooking different cold meats and seafood
2. Daily preparation of charcuterie products
3. Meat fabrication techniques
4. Proper use of curing, brining and aging meats and seafood
Special Features of the Course
The use of learning technologies in the course (Internet, PowerPoint, Prezi, Moodle, etc.) is necessary
to help you succeed in this course and in the industry.
Course Texts and/or Other Study Materials
Recommended
Charcuterie: The Craft of Salting, Smoking, and Curing
Ruhlman, M. & Polcyn, B. @2013
ISBN- 13:978-0393240054
Grading Policy
The grading system used for this course will combine the following
Quizzes 10%
Midterm Practical 20%
Daily Lab Performance 40%
Final Practical 20%
Final Examination _ 10%
100%
3
Attendance Policy
All students are expected to attend every scheduled meeting of each course in which they are
registered. It is understandable there are times you may not be able to attend a session, or part
thereof. In such cases, you are responsible for checking with the instructor, Moodle, classmates,
etc. to be up to date on any work missed. You must also inform the instructor of any missed
scheduled tests or presentations before class start time in order to request a make -up. Attendance
will be kept by the instructor for administrative and counseling purposes. Assignments that are due
by electronic submission are still due at the beginning of the scheduled class even if you are not
present in class. A 5% per business day reduction will occur for late work submission, unless you
had received an excused extension from your instructor before the assigned due date. (Ex. Monday
to Tuesday = 1 business day)
4
Overall Class Participation (up to 10 performance points)
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. As we proceed through the semester, there will be class discussions on all of the major
topics covered in the course. You are required to participate actively in our discussions and other
class activities. (You are also free to generate online discussions i n the Moodle Forum. Such online
discussions are not required. They are completely up to you and other members of the class.
Online discussion activity will not affect your grade one way or another.)
"Plus" behaviors: To earn points for class participation, you must (1) attend class regularly and on
time and not leave early; (2) be well-prepared for class by doing all assigned reading and other
out-of-class assignments ahead of time; (3) participate voluntarily, actively, intelligently, and
constructively in class discussions; (4) do all in-class assignments; (5) show a positive and serious
attitude toward the course; and (6) utilize frequently and actively the materials and facilities on
the Moodle site.
"Minus" 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) sleeping in class ; (5) being inattentive to class lectures and
discussions; (6) behaving inappropriately in class (e.g., acting silly; conducting private
conversations in the back of the room; utilizing cell phones, headphones, and other distracting
devices in class; eating, drinking, or chewing gum in class; defacing classroom furniture; 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 on the course website.
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.
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.
5
Course Outline and Calendar
Week Date(s) Topics Chapters
1 Course Introduction; Identification of brines 1
2 Meat Identification and fabrication
1
3 Ham and bacon preparation 2
4 Ham and bacon preparation
2
5 Smoked meat preparation 3
6 Smoked meat preparation 3
7 Meat emulsification techniques;
Midterm practical examination
4
8 Hot and cold smoking
9 Hot and cold smoking 7
10 Low temperature cooking 7
11 Terrines, pâtés and gallantines
12 Terrines, pâtés and gallantines
13 Foie gras preparation 11
14 Final Practical Examination 12
15 Final Examination
Notes to Students:
1 - Syllabus may change due to unforeseen circumstances or to take advantage of educational opportunities.
2 – The instructor will provide Moodle and in-class updates on tests, presentation, and assignment due dates.
3 – Please log on to Moodle for handouts that are not distributed in hard copy form.
4 – Each session will include meat fabrication plus selected topics according to daily production