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HomeMy WebLinkAboutHRM-103 1 Bergen Community College Division of Business and Social Sciences Department of Hotel Restaurant Management Course Syllabus HRM-103 – Professional Food Preparation Techniques Semester and year: Section Number: HRM-103 Meeting Times: Locations: Instructor: Office Location: Phone: Departmental Secretary: Office Hours: Email Address: Official Catalog Course Description This course introduces the preparation techniques for various food types, including vegetables, starches, dairy products, 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 1 various cooking methods while adhering to safe sanitary food handling procedures will be incorporated daily. Credits: 3 (1 lecture, 4 labs) Pre-requisites: None Co-requisites: None Student Learning Outcomes: As a result of meeting the requirements in this course, students will be able to: 1. Describe the properties and functions of the basic ingredients used in culinary preparation. 2. Describe the properties and functions of essential ingredients used in culinary preparation. 3. Identify and operate standard culinary equipment and hand tools. 4. Demonstrate and practice various cooking methods and proper knife-handling skills while adhering to safe and sanitary food handling. 5. Prepare and present dishes by using standardized recipes and practicing a variety of cooking methods. Student Learning Outcomes: As a result of meeting the requirements in this course, students will be able to: 2 Student Learning Outcome: Means of Assessment: 1. Describe the properties and functions of the basic ingredients used in culinary preparation. Practical Lab Assessment: During a cooking lab, students will prepare a simple recipe and explain how each ingredient contributes to the overall quality of the final product. Multiple-choice, matching, or short-answer questions on ingredient roles, substitutions, and interactions in cooking and baking. 2. Describe the properties and functions of essential ingredients used in culinary preparation. Students will prepare two versions of a dish by altering a key ingredient and analyzing the differences in texture, flavor, and consistency. Students will be observed during competency- based learning activities to determine whether techniques are being applied. 3. Identify and operate standard culinary equipment and hand tools. Students are assigned different kitchen appliances and must demonstrate how to operate them correctly. Students will demonstrate a cooking task that requires multiple tools and equipment, and their performance will be evaluated on efficiency, accuracy, safety, and correct usage. 4. Demonstrate and practice various cooking methods and proper knife-handling skills while adhering to safe and sanitary food handling. Students perform specific culinary tasks within a time limit and are assessed on speed, accuracy, technique, and safety. 5. Produce a variety of meals using proper cooking techniques. Students prepare a variety of meals that demonstrate different cooking techniques. They will be assessed on ingredient selection, mastery of knife skills, heat control, properly seasoned food, balanced flavors, texture, aroma, presentation, plating, time management, mise en place, cleanliness, sanitation, proper handling of ingredients, and adherence to food safety protocols. 3 Course Content Defining a Chef and the Role of Professionalism • The foundation of a chef’s success is influencing kitchen operations, work ethics, and customer satisfaction. • Adherence to food safety protocols and personal grooming standards. Mise en Place: The Foundation of Culinary Efficiency • The importance of organizing and preparing all ingredients, tools, and equipment before cooking begins. • Impact of mise en place in professional kitchens on efficiency, accuracy, and stress-free meal preparation. Kitchen Procedures & Policies • The importance of clear procedures and policies in ensuring food preparation efficiency, safety, hygiene, and quality. The Chemistry of Cooking • Understanding the science behind cooking improving techniques, textures, and flavors while ensuring food safety and efficiency. • The management of heat transfer and the chemical reaction during the cooking process. Tool and Equipment Identification - Knife Skills • Proper knowledge of kitchen tools and equipment and knife skills are essential for efficiency, precision, and safety in any culinary setting. • The importance of techniques for increasing efficiency and precision while enhancing presentation and uniformity, reducing waste, and improving safety. Introduction to Vegetable Cookery • Explore the identification of different types of vegetation, the effect of the cooking process on vegetables, and the application of cooking methods to vegetables. • The role and cooking methods of grains and starches. Stocks and Sauces • Examine the foundations of classical and modern stocks and sauces, their role in culinary applications, and techniques for achieving depth of flavor and consistency. Fabrication Cookery: Poultry, Beef, and Seafood • Proper fabrication ensures efficiency, minimal waste, and optimal flavor extraction in the kitchen. Special Features of the Course In addition to daily performance in the kitchen, utilizing learning technologies on the course (such as the Internet and Canvas) is necessary to help you succeed in this course and the industry. Course Texts and/or Other Study Materials: 4 Required: Labensky, K. (2015). On Cooking, 7th Ed. New York: Pearson. ISBN: 9780138091163, 0138091161 Suggested: Mouritsen, O. G., Styrbæk, K., & Johansen, M. (2024). Plant-Forward Cuisine. Taylor & Francis. ISBN-13 978-1040264652 Grading Policy The grading system used for this course will combine the following: Attendance 20% Daily Lab Performance 35% Classroom Sanitation 15% Midterm Examination 5% Final Written Examination 10% Final Practical Examination 15% 100% A student's final grade for the course is primarily based on their performance on required work (lab performance, examinations, attendance, etc.) and mastery of the material covered in the course. Class participation will also be evaluated, and this grade will be factored into determining the student's final course grade. Attendance Policy Attendance Policy – 7-Week Course Because the culinary lab is a hands-on course, attendance is mandatory. Students must engage actively in all scheduled lab sessions to develop essential skills and achieve course objectives. Attendance Expectations • Mandatory Participation – Students must be present, in uniform, and prepared for each lab session. • Timeliness – Arrive on time; late arrivals (over 10 minutes) will be marked as tardy. Three tardies equal one absence. • Engagement & Professionalism – Participation is required, including setup, cooking, cleanup, and teamwork. Absences & Make-Up Policy: • 1 absence: Allowed, but students must review missed material. • 2 absences: A written explanation and approval are required to complete the work. • 3+ absences: This will result in grade penalties and/or course failure. Make-Up Sessions: These sessions must be arranged with the instructor and completed within a week of the missed lab. 5 Excused Absences & Documentation • Medical Emergencies – Requires a doctor’s note. • Family Emergencies – Notify the instructor as soon as possible. • Religious Observances – Must be communicated in advance. Unexcused absences (e.g., personal travel, non-emergency reasons) may result in grade deductions. Lab Conduct & Professionalism • Wear proper culinary attire (chef coat, pants, closed-toe shoes, hat/hairnet). • Follow safety & sanitation guidelines at all times. • Participate in clean-up duties—leaving a messy station results in grade penalties. • Use professional behavior—excessive phone use, disruptive behavior, or lack of teamwork will impact grades. Grading Impact of Attendance Attendance & Participation (20% of final grade) Unexcused Absences = 5% grade deduction per missed lab Tardiness = Repeated late arrivals result in deductions Overall Kitchen Lab Class Participation (up to 10 performance points per session) Class participation by students, which includes punctual attendance and active engagement during class sessions, is crucial to this course. I expect you to participate actively and constructively in our discussions in a manner that demonstrates respect and courtesy toward me and your classmates during both lectures and labs. As the semester progresses, we will have class discussions and practical tests on all major topics covered in the course. It is important to engage actively in all classes and remain present for the entire session. BCC Attendance Policy All students are expected to attend every scheduled meeting of each course in which they are registered. Attendance and lateness policies and sanctions are to be determined by the instructor for each section of each course. These will be established in writing on the individual course outline. Attendance will be kept by the instructor for administrative and counseling purposes. Other College, Divisional, and/or Departmental Policy Statements Statement on plagiarism and/or academic dishonesty: Academic Matters - Bergen Community College - Acalog ACMS™ Statement on the appropriate use of AI (see the following link for guidance): AI-Guidance-Resource-Page.pdf (bergen.edu) ADA Statement: Disability Services (Office of Specialized Services) | Bergen Community College Sexual Harassment Statement: HR-003-001.2018-Policy-Prohibiting-Sexual-Harassment.pdf (bergen.edu) 6 Statement on acceptable use of BCC technology: Acceptable-Use-Policy.pdf (bergen.edu) Recommended Syllabus Statements from the Office of Specialized Services: Syllabus Statements | Bergen Community College Statement on the purpose and value of faculty office hours. Student and Faculty Support Services Accessibility Statement Bergen Community College is committed to ensuring the full participation of all students in its programs. If you have a documented disability (or think you may have a disability) and, as a result, need a reasonable accommodation to participate in this class, complete course requirements, or benefit from the College’s programs or services, contact the Office of Special Services (OSS) as soon as possible at 201-612-5270 or www.bergen.edu/oss. To receive any academic accommodation, you must be appropriately registered with OSS. The OSS works with students confidentially and does not disclose any disability-related information without their permission. The OSS serves as a clearinghouse on disability issues and partners with faculty and all other student service offices. Student Support Services Bergen Community College provides exemplary support to its students and offers a broad variety of opportunities and services. A comprehensive array of student support services including advising, tutoring, academic coaching, and more are available online at https://bergen.edu/currentstudents/. Sidney Silverman Library Online Resources: Guides BY SUBJECT - LibGuides at Bergen Community College General Search and Databases: Library | Bergen Community College Course Outline and Calendar 7 Date: Topic/Activity: Learning Outcomes: Assignments/Events: Day 1 Course Introduction: Defining a Chef and the Role of Professionalism • Identify and operate equipment and standard culinary hand tools effectively. • Explain the importance of professionalism, discipline, and work ethic in a kitchen environment. • Recognize the principles of kitchen safety, sanitation, and food handling. • Chapter 1 - On Cooking Textbook • Tour of Lab • Icebreaker Activity • Lecture – Case Study • Class Reflection Journal Entry Day 2 Mise en Place: The Foundation of Culinary Efficiency Kitchen Procedures & Policies • Identify how mise en place contributes to time management, workflow, and consistency in food preparation. • Evaluate the effectiveness of mise en place in reducing waste and improving food quality. • Identify and apply food safety guidelines, including HACCP principles. • Chapters 2 and 9 – On Cooking Textbook • Activities: • Students will prep ingredients for a timed cooking session. • Groups will set up a professional workstation and complete a service task. • Manage time and task delegation in a high- pressure kitchen environment. • Class Reflection Journal Entry Day 3 Tool and Equipment Identification - Knife Skills • Recognize and name key kitchen tools and equipment, including knives, cookware, and small appliances. • Apply correct cleaning, storage, and maintenance techniques for knives and other culinary tools. • Identify different types of knives (e.g., chef’s knife, paring knife, serrated knife, boning knife) and their uses. • Exhibit safe knife-handling practices, including the pinch grip, claw technique, and correct cutting posture. • Perform basic knife cuts such as chop, dice, julienne, brunoise, chiffonade, and mince. • Chapters 5 and 6 – On Cooking Textbook • Knife Skills Practical Lab • Tool & Equipment Identification Quiz • Knife Skills Practical Lab • Class Reflection Journal Entry Day 4 The Chemistry of Cooking • Differentiate between conduction, convection, and radiation in the context of cooking. • Describe how various cooking techniques (roasting, boiling, frying, and sous vide) impact texture and flavor. • Adjust cooking variables (temperature, pH, time) to control texture, color, and taste. • Troubleshoot common cooking failures using scientific reasoning. • Chapter 7 – On Cooking Textbook • Cooking Processes Practical Lab • Conduct experiments demonstrating starch gelatinization, sugar crystallization, and fermentation. • Class Reflection Journal Entry Day 5 Green Cuisine - A healthy, environmentally sound culinary approach • Define Green Cuisine and explain its significance in sustainable culinary practices. • Identify key principles such as seasonal, locally sourced, organic, and minimally processed foods • Analyze how plant-forward diets contribute to health and disease prevention. • Compare organic vs. conventional foods in terms of nutrition and environmental impact. • Food Waste Reduction Challenge: Track and minimize food waste in a cooking lab. • Develop a Green Cuisine menu with sustainability- focused dishes for Day 6 preparation. • Class Reflection Journal Entry 8 Day 6 Introduction to Vegetable Cookery • Identify various vegetable classifications, including root vegetables, leafy greens, tubers, legumes, cruciferous vegetables, and others. • Explain how seasonality and sourcing impact the quality and flavor of vegetables. • Demonstrate various cooking techniques, including blanching, steaming, roasting, sautéing, braising, grilling, and pureeing. • Evaluate the impact of heat, moisture, and cooking time on texture, color, and flavor. • Chapter 3 – On Cooking Textbook • Chapter 10 - On Cooking Textbook • Vegetable Identification Quiz • Students prepare the same vegetable using multiple methods and compare the results. • Class Reflection Journal Entry Day 7 Introduction to Vegetable and Fruit Cookery • Identify various classifications of vegetables and fruits, including leafy greens, root vegetables, berries, citrus, stone fruits, and others. • Identify key vitamins, minerals, fiber, and antioxidants in vegetables and fruits. • Compare the effects of various cooking methods on the nutrient retention of plant-based ingredients. • Demonstrate techniques such as boiling, steaming, roasting, sautéing, grilling, braising, and pureeing for vegetables. • Explore poaching, caramelizing, baking, and dehydrating fruits. • Evaluate how heat, moisture, and cooking time impact color, texture, flavor, and nutritional content. • Chapters 25 and 26 - On Cooking Textbook • Students design and present a dish using both vegetables and fruits. • Class Reflection Journal Entry Day 8 Stocks, Sauces, and Soups • Identify key nutritional components of a balanced plant-based diet, including proteins, healthy fats, and essential vitamins. • Textbook Chapters 11 and 12 - On Cooking Textbook • Class Reflection Journal Entry • Practical Lab Day 9 Vegetable Cookery – The Entire Meal Practical Midterm Exam • Demonstrate proficiency in boiling, steaming, roasting, grilling, sautéing, braising, and pureeing vegetables. • Evaluate how different cooking times and temperatures affect vegetable texture and taste. • Explore plant-forward cooking methods to enhance natural flavors while maintaining nutrient integrity. • Chapters 22, 23, and 24 - On Cooking Textbook • Class Reflection Journal Entry • Practical Lab Day 10 Fabrication Cookery: Poultry, Beef, and Seafood • Identify and break down a whole chicken, duck, or turkey into breasts, thighs, drumsticks, and wings. • Perform deboning and trussing for roasting and various cooking applications. • Utilize poultry bones and trimmings for stock-making and reducing waste. • Identify different primal and sub primal cuts of poultry, beef, and seafood. • Explain the importance of handling, storage, and sanitation when working with raw proteins. • Chapters 13 and 20 - On Cooking Textbook • Class Reflection Journal Entry • Practical Lab Day 11 The Nutritional Underpinnings of Green Cuisine • Identify essential macronutrients (proteins, fats, carbohydrates) and their plant-based sources. • Explain the role of micronutrients (vitamins, minerals, and antioxidants) in overall health. • Compare the nutritional value of plant-based vs. animal-based diets. • Modify traditional recipes to include nutrient-dense, plant-based, and environmentally friendly ingredients. • Demonstrate cooking techniques that preserve • Class Reflection Journal Entry • Practical Lab • Modify and prepare a traditional dish using nutritionally rich, sustainable ingredients. 9 nutrients and enhance flavor in plant-based meals. • Understand the role of fermentation, sprouting, and soaking in improving nutrient absorption. Day 12 Starch-Thickened and Emulsion Sauces • Differentiate between roux, slurry, and beurre manié as thickening agents. • Demonstrate proper gelatinization and viscosity control when using starch-based thickeners. • Apply thickening techniques to classic sauces such as béchamel, velouté, and gravy. • Chapter 11 - On Cooking Textbook • Class Reflection Journal Entry • Practical Lab Day 13 Organic Farming vs. Conventional Farming • Explain the key differences between organic and conventional farming methods. • Identify the principles and regulations governing organic farming, such as USDA Organic certification. • Describe common techniques used in conventional farming, including the use of synthetic fertilizers, pesticides, and genetically modified organisms (GMOs). • Class Reflection Journal Entry • Practice and prepare for the Practical Final Exam Days 14 & 15 Practical Final Exam This course outline and calendar are tentative and subject to change based on the class's progress.