Course Syllabus
Course Number: CL221
Course Title: Asian Cuisine
Class Meetings: Thursday 6:30 – 11:30, Multiuse 508
Session/Year: Spring, 2011
Instructor Name: Chef Steven Jun, M.S.
Email Address: [email protected]
Instructor Availability Outside of Class: By appointment
Asian Cuisine
Course Description:
This course emphasizes both the influences and ingredients that create the unique character of selected Asian cuisines. Students prepare, taste, serve, and evaluate traditional, regional dishes of the four regions of China, Japan, Korea, Vietnam, Thailand, and Indonesia. Importance will be placed on ingredients, flavor profiles, preparations, and techniques representative of these cuisines.
Course Length: 11 Weeks Contact Hours: 55 Hours Lecture: 1 Hour per week
Lab: 4 Hours per week
Credit Values: 3 Credits
Course Competencies:
Upon successful completion of this course, the student should be able to:
· Seasonality of foods
· Nutrition
· Modernization
· Presentation
· Mise en place
· Weights and Measures
· Knife Skills
· Basic culinary fundamentals
Course Objectives:
While objectives are specific areas of importance, competencies define a broader set of goals. At the completion of this course the student should be able to:
· Prepare students for externship by maintaining a working atmosphere and professional environment.
· Demonstrate planning, timing, and preparation of a complete meal, including a soup, appetizer, and entrée while emphasizing their commitment to quality and excellence.
· Define and use common kitchen terminology and vocabulary.
· Define and use proper methods and techniques when applying all basic fundamental standards of cooking.
· Define and apply safe standards of food preparation, sanitation while working in a food production environment.
· Define the fundamentals of Asian Cuisine.
· Communicate with Chef / Instructor and students in a professional manner.
All course objectives outlined will be covered; however, the exact sequence and timing may be adjusted by the chef/instructor to facilitate group size and the group’s ability as well as availability of food product.
Course Prerequisite(s): CUL Fundamentals of Classical Techniques
Employability Skills:
One of the instructional goals of the International Culinary School is to assist the student in developing employability skills by coaching and teaching these skills. This is accomplished by setting high expectations, and establishing accountability for these expectations by giving timely, positive and consistent feedback. Both the instructor and the students will participate in a learning community that models excellent employability skills: Teamwork, Time Management, Communication, Problem Solving, and Professionalism.
Required Text(s):
International Cuisine. The International Culinary Schools at The Art Institutes. John Wiley & Sons. 2008. ISBN-13: 978-0470052402.
Materials and Supplies: Knife kit
Instructional Materials:
- Students will become familiar with issues and course content through assignments and reading material
- Instructor will provide additional information in a lecture/discussion format
- Instructor will provide additional information and skills in hands-on lab format
- Instructor will introduce particular topics, clarify reading, identify major issues of significance and indicate the focus of class discussion or lab assignments
- Student will apply the course information through the use of assignments, class discussions, web site materials, case studies, hands-on assignments, and exams
Estimated Homework Hours: Lab: None; Non-Lab: 2-3 hours per week
Technology Needed: Hand calculator, access to a computer and/or computer lab.
Plagiarism:
Students are expected to meet academic standards of honesty in all aspects of their work at The Art Institute of Seattle. All work submitted, including papers and projects, written and oral examinations, and oral presentations and reports, must be free of plagiarism. Plagiarism is using the creations, ideas, or words of someone else without formally acknowledging the author or source through appropriate use of quotation marks, references, and citations.
Examples of plagiarism include using another person’s ideas as your own; copying words from a book or magazine without using quotes and citation; paraphrasing another person’s work without citation; or presenting designs, art or digital files created by someone else as your own. Any student who is uncertain whether his or her use of the work of another will constitute plagiarism should consult the course instructor before submitting the course work involved. Citation standards and guidelines are available from you instructors and The Art Institute Library.
The Art Institute of Seattle Policy on Plagiarism- It is the policy of The Art Institute of Seattle that students who copy or otherwise plagiarize the assignments, examinations, artwork, media or projects of other individuals are subject to disciplinary action, including failure of the course in which the plagiarized work was submitted or possible termination from The Art Institute of Seattle.
Uniform Policy:
Students will be required to be in full Culinary Uniform to be accepted into class. Note that
chef's hats and aprons do not need to be worn during related subjects or in lecture classrooms.
Uniform Policy Enforcement:
1st Occurrence: Warning
2nd Occurrence: Visit with academic director
3rd Occurrence: Student will not be admitted to class
Grading Scale:
All assignments have clear criteria and objectives to meet. All students shall be treated equitably. It will be that student’s right to know his/her grade at any reasonable point that information is requested by that student.
The following table summarizes the percentage and corresponding letter grade each student may achieve.
Total Percent
Equivalent Grade Point
Letter Grade
95.5 – 100
4.0
A
91.5 – 95.49
3.7
A -
87.5 – 91.49
3.4
B +
83.5 – 87.49
3.0
B
79.5 – 83.49
2.7
B -
75.5 – 79.49
2.4
C +
71.5 – 75.49
2.0
C
67.5 – 71.49
1.7
C -
63.5 – 67.49
1.4
D +
59.5 – 63.49
1.0
D
0 – 59.49
0
F
Standards for Achievement
This table is from the AiS Code of Student Behavior and Professionalism. This table is to set your grading scale expectations and standards for grade achievement.
Standards for Achievement are as Follows:
This table is to set your grading scale expectations and standards for grade achievement.
A
95.5-100
Excellence: The student’s work demonstrates excellent grasp of all the learning outcomes associated with the course. To receive an “A” in this course, students will need to meet the following industry standards:
A-
91.5-95.49
Proficient to Excellent: The student’s work demonstrates near excellent grasp of all the learning outcomes associated with the course.
Student comes to every class fully prepared, in complete uniform, with a positive attitude, and contributes on a regular basis to class discussions and group assignments in the kitchen. Student brings recipe cards every week. Student demonstrates a firm knowledge of cooking techniques, sanitation practices, station organization and effective professional behavior towards both fellow students and instructor. Student never takes breaks or leaves early.
B+
B
B-
87.5-91.49
83.5- 87.49
79.5-83.49
Good/Satisfactory: The student’s task work demonstrates mastery of the majority of learning outcomes associated with the course.
Student misses or is late to at least one class, is not in complete uniform at least one time, or demonstrates a poor attitude or is
unprepared for class at least one time. Student seems unorganized or does not demonstrate knowledge of cooking techniques, sanitation practices, station organization or effective professional behavior towards either fellow students or instructor on at least one occasion. Student takes a break from the kitchen or leaves early at least once.
C+
C
C-
75.5-79.49
71.5-75.49
67.5-71.49
Average/Developing: The student's work demonstrates mastery of approximately half of the learning outcomes associated with the course.
Student misses or is late to at least two classes, is not in complete uniform at least two times, or demonstrates a poor attitude or is unprepared for class at least two times. Student seems unorganized or does not demonstrate knowledge of cooking techniques, sanitation practices, station organization or effective professional behavior towards either fellow students or instructor on at least two occasions. Student takes a break from the kitchen or leaves early at least twice.
D+
D
63.5-67.49
69.5-63.49
Poor: The student's work demonstrates mastery of one or more of the learning outcomes associated with the course.
Student misses or is late to at least three classes, is not in complete uniform at least three times, or demonstrates a poor attitude or is unprepared for class at least three times. Student seems unorganized or does not demonstrate knowledge of cooking techniques, sanitation practices, station organization or effective professional behavior towards either fellow students or instructor on at least three occasions. Student takes a break from the kitchen or leaves early at least three times.
F
0-59.49
Failure: The student's work does not sufficiently demonstrate that he or she has adequately grasped any of the learning outcomes associated with the course.
Student misses or is late to at least four classes, is not in complete uniform at least four times, or demonstrates a poor attitude or is unprepared for class at least four times. Student seems unorganized or does not demonstrate knowledge of cooking techniques, sanitation practices, station organization or effective professional behavior towards either fellow students or instructor on at least four occasions. Student takes a break from the kitchen or leaves early at least four times.
I
N/A
Incomplete: The student has not completed all or part of the course.
Process for Evaluation:
Daily Grade ( 5 pts x 11)
55 pts
Weekly Journals (12 pts x 10)
120
Weekly Reports (10 pts x 9)
90
Quiz: (week 3,8) (15 pts x 2)
30
Final Written Test (week 10) (55 pts x 1)
55
Notebook (50 pts x 1)
50
Final Cooking Practical (Pass or Fail)
0
Total Points
400pts
Student Evaluation/Grading Policies:
· Class time will be spent in a productive manner.
· Grading will be done on a point system.
· Points for individual activities will be announced.
· All work must be received by the set deadlines.
· On-time projects may be redone with instructor approval.
Disability Policy Statement:
“It is our policy not to discriminate against qualified students with documented disabilities in its educational programs, activities, or services. If you have a disability-related need for adjustments or other accommodations in this class, contact the Director of Student Services at:___________ or see them at:___________.” (To be completed by instructor)
IMPORTANT ADDITIONAL NOTES – SPECIFICS ABOUT ASSIGNMENTS:
Daily Journal & Summary
The daily journal & weekly summary will be collected for grading on the first day of class each week, for last weeks work. Journals & summary turned in late (− 5 points), journals & summary are not accepted for grading later than one week. A zero (0) grade will be entered.
Guideline for Creating Your Journal
v Your journal can be maintained and added to for many years, creating a personal record of your work in the food service industry.
v Journal format - a three-ring binder, 1½-or 2-inches wide, with a clear-plastic slip cover over the front (so that you can personalize the cover), and a 5-to-8 tab divider. (We also suggest a black or white exterior for the binder.)
v You must have an entry for each class, word-processed – or hand-printed neatly in black ink – on a single sheet of 8½-by-11-inch white paper. You must include:
· the name and date of the class;
· the (daily) objective for that class;
· recipe(s) for (a) specific dish(es) you prepared;
· a list of small wares and utensils you used to prepare that(those) dish(es);
· a summary of what you learned during this period;
· plate diagrams;
· a timeline;
· personal observations;
· chef’s instructions comments
· any other information you received during that class.
v A suggestion: you may leave a portion of a any page blank at the bottom, or add an additional blank page, on which to place a magazine graphic, a drawing or doodle, a food label, a snapshot, and so on – something that will personalize your journal.
Notebook Requirements: It will be the responsibility of all Culinary Arts students to have a three-ring notebook. Each student will be held accountable for keeping the notebook neat, up to date and organized. The notebook should contain all lecture notes and recipes in an organized manner. You will be building a reference guide for your future. It is recommended that you type all recipes and to edit and type lecture notes in order to make your notebook as concise and organized as possible. An organized notebook MUST contain section dividers to separate major content items and labeled as follows: A. Lectures
B. Cooking Principals
C. Terminology
D. Homework
E. Sanitation
F. Stocks, Soups, Sauces
G. Vegetables and Starches
H. Meats and Poultry
I. Test
This notebook will be graded from time to time (with or without notice). The rewriting of notes and keeping the notebook up to date is a job that is to be done daily. Information sheets and recipes should be filed along with notes in the proper categories.
The goal is to create a learning tool and reference that will serve the student even beyond the scope of this course. The notebook will be reviewed at the end of the quarter and is included in the measurement for the course.
Report expectations:
A minimum 2 page report on the specific region that we will be visiting next week addressing the following:
Geographic location and why it would have an affect on the cuisine?
Historically which groups (Phoenicians, Romanians, etc.) had an influence on the cuisine?
What are the practical and social rituals associated with the cuisine?
Which ingredients, seasoning, cooking procedures and styles are attributable to the region?
Class preparation: (To be completed by instructor)
Example -
Recipes: Students must be prepared when you come to a Kitchen-Lab Class, with the recipes written on a 3 x 5 card, ingredients and procedure. If you do not have your recipes you will not be allowed to cook until you demonstrate to the chef / Instructor that you are now prepared. There will be a 5 point deduction from your daily grade.
Evaluation Form:
The Student is required to develop a critique evaluation form using the example in the syllabus prior to attending each class. If you do not have your evaluation form you will not be allowed to cook until you demonstrate to the chef / Instructor that you are now prepared. There will be a 5 point deduction from your daily grade.
Sample Evaluation Form:
Cucumber Salad
________ Served as a salad.
________ Not to much dressing all dough very creamy.
________ Flavor should be mild not salty from the perching, but tart.
________ This salad is pastel colored.
________ Should be served on a lettuce under liner.
Frikadellen – Meat Patties
________ This is the Northern European answer to the American “Hamburger”.
________ Nice thick and juicy.
________ Crispy from the breadcrumbs and flavorful from the sweet onions and parsley.
________ Cooked all the way through, but not dried out.
________ Seasoned correctly.
Creamed Potatoes ________ Potatoes should be very hot and steamy when served.
________ Do not reduce the cream to the point where it separates.
________ Potatoes should have the sweet flavor of the cream.
________ There should be no oil floating outside of the potatoes.
________ Seasoned correctly.
Green Beans ________ The green beans where prepared and cleaned properly.
________ Par cooked and sautéed.
________ Not crunchy or over cooked.
________ Colorful and bright green.
________ Seasoned correctly
Sautéed Mushrooms ________ The mushrooms where washed and sweat to release the flavor.
________ None of the ingredients are black or burned.
________ Mushrooms should have a sweet flavor when cooked properly.
________ Seasoned correctly
Suggested Weekly Outline:
Week 1
Lecture:
Overview of the History and Development of the Cuisine of Korea
Lab:
Soo Jeung Kwa – Persimmon Punch
Jahb Chae- Mung bean noodles
Dak Chochu Jang Boekum – Chicken in Hot Chili Sauce
Dubu Jolim – Simmered Tofu
Dan Kim Kui - Crispy Seaweed
Kohng Namool – Seasoned Soybean Sprouts
Ojingo Pokum – Squid with Vegetables in Chili-Hot Sweet Sauce
Bulgogi (Boolgogi) Fire Meat
Homework:
Evaluation Form
Weekly Report
Weekly Journal
Week 2
Lecture:
Overview of the History and Development of the Cuisine of Japan
Lab:
Asari Clam Soup
Maki Sushi
Spinach with Sesame Dressing
Chawan mushi – Savory Custard
Buta Teriyaki – Pork on Skewers
Kamonanban Soba - Soba with duck and long onions
Tempura with Shrimp and Vegetable
Goma-anko Manju – Steamed Dumplings with Sweet Azuki Paste and Sesame Seeds
Green Tea
Homework:
Evaluation Form
Weekly Journal
Week 3
Lecture:
Overview of the History and Development of the Cuisine of Japan
Lab:
Gyoza – Japanese dumplings/pot-stickers
Miso Soup
Kyuri No Sunome (Japanese Cucumber Salad)
Nigiri-Zushi
Yakitori – Grilled Chicken
Hiyashi Chukasoba – Summertime Chilled Chukasoba
Sliced fresh fruit – in season
Green Tea
Homework:
Evaluation Form
Weekly Report
Weekly Journal
Week 4
Lecture:
Overview of the History and Development of the Cuisines of China
Lab:
North
Pungent and Hot Soup – Hot and Sour Soup
Jiao Zi or Guo-tieh
Vinegar-Slipped Fish Chunks
Mo Shu Pork
Mandarin Pancakes
Wooly Lamb
Stir-fried Bok Choy
Homework:
Evaluation Form
Weekly Report
Weekly Journal
Week 5
Lecture:
Overview of the History and Development of the Cuisines of China
Lab:
East
Seaweed Soup
Jellyfish and White Radish Salad
Pearl Balls
Emerald Shrimp
Shanghai Fried and Braised Spareribs (Sweet and Sour)
Red-Cooked Duck
Bean Curd in Oyster Sauce
Yangchow (Yangzhou) Fried Rice
Homework:
Evaluation Form
Weekly Report
Weekly Journal
Week 6
Lecture:
Overview of the History and Development of the Cuisines of China
Lab:
West
Tea and Spice Smoked Quail with Sweet and Sour Cucumbers
Sichuan Stuffed Eggplant
Kung Pao Chicken
Dan Dan Mian – Spicy Noodle
Ma-Puo (Mapo) Doufu
Stir-Fried Long Beans
Fish-Flavored Pork Shreds
Sichuan Spicy Fired Beef Shreds
Rice
Homework:
Evaluation Form
Weekly Report
Weekly Journal
Week 7
Lecture:
Overview of the History and Development of the Cuisines of China
Lab:
South
Spinach Velvet Soup
Char Siu - Cantonese Roast Pork
Char Sui Bau – Chinese Steamed Pork Buns
Tea Leaf Eggs
Steamed Whole Fish
Stir-Fried Squid with Fermented Black Bean Paste
Buddha’s Delight
Fried Chicken – Hong Kong Style
Rice
Homework:
Evaluation Form
Weekly Report
Weekly Journal
Week 8
Lecture:
Overview of the History and Development of the Cuisine of Indonesia
Lab:
Krupuk Udang – Shrimp Chips
Smbal Ulek – Chile Sauce
Serundeng Kacang – Toasted Spiced Coconut with Peanuts
Tahu Telur – Spicy Tofu Omelet
Sateh babi (Pork) and Satay Ayam (Chicken)
Sambal kacang (bumbu sate) –Peanut Sauce
Gado Gado – Cooked Vegetables Salad Sumatran Style
Laksa Lemak – Chicken, Shrimp and Rice Noodles in Coconut Sauce
Pepes Ikan – Grilled Fish in Banana Leaf
Tumis Terong - Sautéed Eggplant
Lapis Daging – Stir Fired Beef
Rice
Homework:
Evaluation Form
Weekly Report
Weekly Journal
Week 9
Lecture:
Overview of the History and Development of the Cuisine of Thailand
Lab:
Naam Prik – Chile Sauce
Ma Hor – Galloping Horses
Tord Man Pla – Fried Fish Cakes
Tom Yam Goong – Hot and Spicy Shrimp Soup
Yam Makeua Issaan – Grilled Eggplant Salad
Khao tang – Crispy Rice Crackers
Pad Thai – Thai Fried Noodles
Mun Tot – Fried Sweet Potato
Kaeng Kiew Warn Kai – Green Curry with Chicken
Khao Niew Mam Uang – Mangoes and Sticky Rice
Cha Yen – Thai Iced Tea
Homework:
Evaluation Form
Weekly Report
Weekly Journal
Week 10
Lecture:
Overview of the History and Development of the Cuisine of Vietnam
Lab:
Banh Hoi Thit Nuong – Shrimp Toast
Goi Cuon – Fresh Spring Rolls
Cha Gio – Fried Spring Rolls
Cha Bo- Grilled Beef Patties
Goi Du Du – Green Papaya Salad
Pho Bo – Beef Noodle Soup
Dia Rau Song – Vegetable Platter
Dua Chua – Pickled Carrot and Daikon Salad
Ga Nuong Sa – Grilled Lemon Grass Chicken
Bun Bo Xao – Stir-Fried Beef with Noodles
Bo Nuong – Grilled Beef
Homework:
Evaluation Form
Weekly Report
Weekly Journal
Week 11
Lecture/Lab:
FINAL EXAM and KITCHEN CLEANING
Homework:
None
Course Number: CL221
Course Title: Asian Cuisine
Class Meetings: Thursday 6:30 – 11:30, Multiuse 508
Session/Year: Spring, 2011
Instructor Name: Chef Steven Jun, M.S.
Email Address: [email protected]
Instructor Availability Outside of Class: By appointment
Asian Cuisine
Course Description:
This course emphasizes both the influences and ingredients that create the unique character of selected Asian cuisines. Students prepare, taste, serve, and evaluate traditional, regional dishes of the four regions of China, Japan, Korea, Vietnam, Thailand, and Indonesia. Importance will be placed on ingredients, flavor profiles, preparations, and techniques representative of these cuisines.
Course Length: 11 Weeks Contact Hours: 55 Hours Lecture: 1 Hour per week
Lab: 4 Hours per week
Credit Values: 3 Credits
Course Competencies:
Upon successful completion of this course, the student should be able to:
- Identify and apply the specific techniques, ingredients and spices unique to these Asian Cuisines.
- Identify and list the basic cooking method applied in each of the dishes.
- Describe the importance of the following as they relate to the concept of the different Asian Cuisines:
· Seasonality of foods
· Nutrition
· Modernization
· Presentation
- Discuss the impact the different Asian Cuisines have in the development of culture on food and food preparations in the United States and other regions of the world.
· Mise en place
· Weights and Measures
· Knife Skills
· Basic culinary fundamentals
Course Objectives:
While objectives are specific areas of importance, competencies define a broader set of goals. At the completion of this course the student should be able to:
· Prepare students for externship by maintaining a working atmosphere and professional environment.
· Demonstrate planning, timing, and preparation of a complete meal, including a soup, appetizer, and entrée while emphasizing their commitment to quality and excellence.
· Define and use common kitchen terminology and vocabulary.
· Define and use proper methods and techniques when applying all basic fundamental standards of cooking.
· Define and apply safe standards of food preparation, sanitation while working in a food production environment.
· Define the fundamentals of Asian Cuisine.
· Communicate with Chef / Instructor and students in a professional manner.
All course objectives outlined will be covered; however, the exact sequence and timing may be adjusted by the chef/instructor to facilitate group size and the group’s ability as well as availability of food product.
Course Prerequisite(s): CUL Fundamentals of Classical Techniques
Employability Skills:
One of the instructional goals of the International Culinary School is to assist the student in developing employability skills by coaching and teaching these skills. This is accomplished by setting high expectations, and establishing accountability for these expectations by giving timely, positive and consistent feedback. Both the instructor and the students will participate in a learning community that models excellent employability skills: Teamwork, Time Management, Communication, Problem Solving, and Professionalism.
Required Text(s):
International Cuisine. The International Culinary Schools at The Art Institutes. John Wiley & Sons. 2008. ISBN-13: 978-0470052402.
Materials and Supplies: Knife kit
Instructional Materials:
- Students will become familiar with issues and course content through assignments and reading material
- Instructor will provide additional information in a lecture/discussion format
- Instructor will provide additional information and skills in hands-on lab format
- Instructor will introduce particular topics, clarify reading, identify major issues of significance and indicate the focus of class discussion or lab assignments
- Student will apply the course information through the use of assignments, class discussions, web site materials, case studies, hands-on assignments, and exams
Estimated Homework Hours: Lab: None; Non-Lab: 2-3 hours per week
Technology Needed: Hand calculator, access to a computer and/or computer lab.
Plagiarism:
Students are expected to meet academic standards of honesty in all aspects of their work at The Art Institute of Seattle. All work submitted, including papers and projects, written and oral examinations, and oral presentations and reports, must be free of plagiarism. Plagiarism is using the creations, ideas, or words of someone else without formally acknowledging the author or source through appropriate use of quotation marks, references, and citations.
Examples of plagiarism include using another person’s ideas as your own; copying words from a book or magazine without using quotes and citation; paraphrasing another person’s work without citation; or presenting designs, art or digital files created by someone else as your own. Any student who is uncertain whether his or her use of the work of another will constitute plagiarism should consult the course instructor before submitting the course work involved. Citation standards and guidelines are available from you instructors and The Art Institute Library.
The Art Institute of Seattle Policy on Plagiarism- It is the policy of The Art Institute of Seattle that students who copy or otherwise plagiarize the assignments, examinations, artwork, media or projects of other individuals are subject to disciplinary action, including failure of the course in which the plagiarized work was submitted or possible termination from The Art Institute of Seattle.
Uniform Policy:
Students will be required to be in full Culinary Uniform to be accepted into class. Note that
chef's hats and aprons do not need to be worn during related subjects or in lecture classrooms.
Uniform Policy Enforcement:
1st Occurrence: Warning
2nd Occurrence: Visit with academic director
3rd Occurrence: Student will not be admitted to class
Grading Scale:
All assignments have clear criteria and objectives to meet. All students shall be treated equitably. It will be that student’s right to know his/her grade at any reasonable point that information is requested by that student.
The following table summarizes the percentage and corresponding letter grade each student may achieve.
Total Percent
Equivalent Grade Point
Letter Grade
95.5 – 100
4.0
A
91.5 – 95.49
3.7
A -
87.5 – 91.49
3.4
B +
83.5 – 87.49
3.0
B
79.5 – 83.49
2.7
B -
75.5 – 79.49
2.4
C +
71.5 – 75.49
2.0
C
67.5 – 71.49
1.7
C -
63.5 – 67.49
1.4
D +
59.5 – 63.49
1.0
D
0 – 59.49
0
F
Standards for Achievement
This table is from the AiS Code of Student Behavior and Professionalism. This table is to set your grading scale expectations and standards for grade achievement.
Standards for Achievement are as Follows:
This table is to set your grading scale expectations and standards for grade achievement.
A
95.5-100
Excellence: The student’s work demonstrates excellent grasp of all the learning outcomes associated with the course. To receive an “A” in this course, students will need to meet the following industry standards:
- Student must arrive on time (requires that you are available before 12:15pm)
- Perfect attendance with “no late to class.”
- Willingness to follow instruction
- Willingness to fully engage in learning process, initiating your own further learning outcomes outside the classroom.
- No missing Projects (this does not mean incomplete submissions)
- Individual and Team work always presented in a highly professional manner
- Full student class involvement, including complete participation in critiques (see buddy pad and Final Journal portions of course requirements
- Positive attitude toward other students, being patient with fellow students that may have a different learning style and pace
- Individual and Team performance at the highest level
- Plus all attributes listed in A- standards for achievement
A-
91.5-95.49
Proficient to Excellent: The student’s work demonstrates near excellent grasp of all the learning outcomes associated with the course.
Student comes to every class fully prepared, in complete uniform, with a positive attitude, and contributes on a regular basis to class discussions and group assignments in the kitchen. Student brings recipe cards every week. Student demonstrates a firm knowledge of cooking techniques, sanitation practices, station organization and effective professional behavior towards both fellow students and instructor. Student never takes breaks or leaves early.
B+
B
B-
87.5-91.49
83.5- 87.49
79.5-83.49
Good/Satisfactory: The student’s task work demonstrates mastery of the majority of learning outcomes associated with the course.
Student misses or is late to at least one class, is not in complete uniform at least one time, or demonstrates a poor attitude or is
unprepared for class at least one time. Student seems unorganized or does not demonstrate knowledge of cooking techniques, sanitation practices, station organization or effective professional behavior towards either fellow students or instructor on at least one occasion. Student takes a break from the kitchen or leaves early at least once.
C+
C
C-
75.5-79.49
71.5-75.49
67.5-71.49
Average/Developing: The student's work demonstrates mastery of approximately half of the learning outcomes associated with the course.
Student misses or is late to at least two classes, is not in complete uniform at least two times, or demonstrates a poor attitude or is unprepared for class at least two times. Student seems unorganized or does not demonstrate knowledge of cooking techniques, sanitation practices, station organization or effective professional behavior towards either fellow students or instructor on at least two occasions. Student takes a break from the kitchen or leaves early at least twice.
D+
D
63.5-67.49
69.5-63.49
Poor: The student's work demonstrates mastery of one or more of the learning outcomes associated with the course.
Student misses or is late to at least three classes, is not in complete uniform at least three times, or demonstrates a poor attitude or is unprepared for class at least three times. Student seems unorganized or does not demonstrate knowledge of cooking techniques, sanitation practices, station organization or effective professional behavior towards either fellow students or instructor on at least three occasions. Student takes a break from the kitchen or leaves early at least three times.
F
0-59.49
Failure: The student's work does not sufficiently demonstrate that he or she has adequately grasped any of the learning outcomes associated with the course.
Student misses or is late to at least four classes, is not in complete uniform at least four times, or demonstrates a poor attitude or is unprepared for class at least four times. Student seems unorganized or does not demonstrate knowledge of cooking techniques, sanitation practices, station organization or effective professional behavior towards either fellow students or instructor on at least four occasions. Student takes a break from the kitchen or leaves early at least four times.
I
N/A
Incomplete: The student has not completed all or part of the course.
Process for Evaluation:
Daily Grade ( 5 pts x 11)
55 pts
Weekly Journals (12 pts x 10)
120
Weekly Reports (10 pts x 9)
90
Quiz: (week 3,8) (15 pts x 2)
30
Final Written Test (week 10) (55 pts x 1)
55
Notebook (50 pts x 1)
50
Final Cooking Practical (Pass or Fail)
0
Total Points
400pts
Student Evaluation/Grading Policies:
· Class time will be spent in a productive manner.
· Grading will be done on a point system.
· Points for individual activities will be announced.
· All work must be received by the set deadlines.
· On-time projects may be redone with instructor approval.
Disability Policy Statement:
“It is our policy not to discriminate against qualified students with documented disabilities in its educational programs, activities, or services. If you have a disability-related need for adjustments or other accommodations in this class, contact the Director of Student Services at:___________ or see them at:___________.” (To be completed by instructor)
IMPORTANT ADDITIONAL NOTES – SPECIFICS ABOUT ASSIGNMENTS:
Daily Journal & Summary
The daily journal & weekly summary will be collected for grading on the first day of class each week, for last weeks work. Journals & summary turned in late (− 5 points), journals & summary are not accepted for grading later than one week. A zero (0) grade will be entered.
Guideline for Creating Your Journal
v Your journal can be maintained and added to for many years, creating a personal record of your work in the food service industry.
v Journal format - a three-ring binder, 1½-or 2-inches wide, with a clear-plastic slip cover over the front (so that you can personalize the cover), and a 5-to-8 tab divider. (We also suggest a black or white exterior for the binder.)
v You must have an entry for each class, word-processed – or hand-printed neatly in black ink – on a single sheet of 8½-by-11-inch white paper. You must include:
· the name and date of the class;
· the (daily) objective for that class;
· recipe(s) for (a) specific dish(es) you prepared;
· a list of small wares and utensils you used to prepare that(those) dish(es);
· a summary of what you learned during this period;
· plate diagrams;
· a timeline;
· personal observations;
· chef’s instructions comments
· any other information you received during that class.
v A suggestion: you may leave a portion of a any page blank at the bottom, or add an additional blank page, on which to place a magazine graphic, a drawing or doodle, a food label, a snapshot, and so on – something that will personalize your journal.
Notebook Requirements: It will be the responsibility of all Culinary Arts students to have a three-ring notebook. Each student will be held accountable for keeping the notebook neat, up to date and organized. The notebook should contain all lecture notes and recipes in an organized manner. You will be building a reference guide for your future. It is recommended that you type all recipes and to edit and type lecture notes in order to make your notebook as concise and organized as possible. An organized notebook MUST contain section dividers to separate major content items and labeled as follows: A. Lectures
B. Cooking Principals
C. Terminology
D. Homework
E. Sanitation
F. Stocks, Soups, Sauces
G. Vegetables and Starches
H. Meats and Poultry
I. Test
This notebook will be graded from time to time (with or without notice). The rewriting of notes and keeping the notebook up to date is a job that is to be done daily. Information sheets and recipes should be filed along with notes in the proper categories.
The goal is to create a learning tool and reference that will serve the student even beyond the scope of this course. The notebook will be reviewed at the end of the quarter and is included in the measurement for the course.
Report expectations:
A minimum 2 page report on the specific region that we will be visiting next week addressing the following:
Geographic location and why it would have an affect on the cuisine?
Historically which groups (Phoenicians, Romanians, etc.) had an influence on the cuisine?
What are the practical and social rituals associated with the cuisine?
Which ingredients, seasoning, cooking procedures and styles are attributable to the region?
Class preparation: (To be completed by instructor)
Example -
Recipes: Students must be prepared when you come to a Kitchen-Lab Class, with the recipes written on a 3 x 5 card, ingredients and procedure. If you do not have your recipes you will not be allowed to cook until you demonstrate to the chef / Instructor that you are now prepared. There will be a 5 point deduction from your daily grade.
Evaluation Form:
The Student is required to develop a critique evaluation form using the example in the syllabus prior to attending each class. If you do not have your evaluation form you will not be allowed to cook until you demonstrate to the chef / Instructor that you are now prepared. There will be a 5 point deduction from your daily grade.
Sample Evaluation Form:
Cucumber Salad
________ Served as a salad.
________ Not to much dressing all dough very creamy.
________ Flavor should be mild not salty from the perching, but tart.
________ This salad is pastel colored.
________ Should be served on a lettuce under liner.
Frikadellen – Meat Patties
________ This is the Northern European answer to the American “Hamburger”.
________ Nice thick and juicy.
________ Crispy from the breadcrumbs and flavorful from the sweet onions and parsley.
________ Cooked all the way through, but not dried out.
________ Seasoned correctly.
Creamed Potatoes ________ Potatoes should be very hot and steamy when served.
________ Do not reduce the cream to the point where it separates.
________ Potatoes should have the sweet flavor of the cream.
________ There should be no oil floating outside of the potatoes.
________ Seasoned correctly.
Green Beans ________ The green beans where prepared and cleaned properly.
________ Par cooked and sautéed.
________ Not crunchy or over cooked.
________ Colorful and bright green.
________ Seasoned correctly
Sautéed Mushrooms ________ The mushrooms where washed and sweat to release the flavor.
________ None of the ingredients are black or burned.
________ Mushrooms should have a sweet flavor when cooked properly.
________ Seasoned correctly
Suggested Weekly Outline:
Week 1
Lecture:
Overview of the History and Development of the Cuisine of Korea
Lab:
Soo Jeung Kwa – Persimmon Punch
Jahb Chae- Mung bean noodles
Dak Chochu Jang Boekum – Chicken in Hot Chili Sauce
Dubu Jolim – Simmered Tofu
Dan Kim Kui - Crispy Seaweed
Kohng Namool – Seasoned Soybean Sprouts
Ojingo Pokum – Squid with Vegetables in Chili-Hot Sweet Sauce
Bulgogi (Boolgogi) Fire Meat
Homework:
Evaluation Form
Weekly Report
Weekly Journal
Week 2
Lecture:
Overview of the History and Development of the Cuisine of Japan
Lab:
Asari Clam Soup
Maki Sushi
Spinach with Sesame Dressing
Chawan mushi – Savory Custard
Buta Teriyaki – Pork on Skewers
Kamonanban Soba - Soba with duck and long onions
Tempura with Shrimp and Vegetable
Goma-anko Manju – Steamed Dumplings with Sweet Azuki Paste and Sesame Seeds
Green Tea
Homework:
Evaluation Form
Weekly Journal
Week 3
Lecture:
Overview of the History and Development of the Cuisine of Japan
Lab:
Gyoza – Japanese dumplings/pot-stickers
Miso Soup
Kyuri No Sunome (Japanese Cucumber Salad)
Nigiri-Zushi
Yakitori – Grilled Chicken
Hiyashi Chukasoba – Summertime Chilled Chukasoba
Sliced fresh fruit – in season
Green Tea
Homework:
Evaluation Form
Weekly Report
Weekly Journal
Week 4
Lecture:
Overview of the History and Development of the Cuisines of China
Lab:
North
Pungent and Hot Soup – Hot and Sour Soup
Jiao Zi or Guo-tieh
Vinegar-Slipped Fish Chunks
Mo Shu Pork
Mandarin Pancakes
Wooly Lamb
Stir-fried Bok Choy
Homework:
Evaluation Form
Weekly Report
Weekly Journal
Week 5
Lecture:
Overview of the History and Development of the Cuisines of China
Lab:
East
Seaweed Soup
Jellyfish and White Radish Salad
Pearl Balls
Emerald Shrimp
Shanghai Fried and Braised Spareribs (Sweet and Sour)
Red-Cooked Duck
Bean Curd in Oyster Sauce
Yangchow (Yangzhou) Fried Rice
Homework:
Evaluation Form
Weekly Report
Weekly Journal
Week 6
Lecture:
Overview of the History and Development of the Cuisines of China
Lab:
West
Tea and Spice Smoked Quail with Sweet and Sour Cucumbers
Sichuan Stuffed Eggplant
Kung Pao Chicken
Dan Dan Mian – Spicy Noodle
Ma-Puo (Mapo) Doufu
Stir-Fried Long Beans
Fish-Flavored Pork Shreds
Sichuan Spicy Fired Beef Shreds
Rice
Homework:
Evaluation Form
Weekly Report
Weekly Journal
Week 7
Lecture:
Overview of the History and Development of the Cuisines of China
Lab:
South
Spinach Velvet Soup
Char Siu - Cantonese Roast Pork
Char Sui Bau – Chinese Steamed Pork Buns
Tea Leaf Eggs
Steamed Whole Fish
Stir-Fried Squid with Fermented Black Bean Paste
Buddha’s Delight
Fried Chicken – Hong Kong Style
Rice
Homework:
Evaluation Form
Weekly Report
Weekly Journal
Week 8
Lecture:
Overview of the History and Development of the Cuisine of Indonesia
Lab:
Krupuk Udang – Shrimp Chips
Smbal Ulek – Chile Sauce
Serundeng Kacang – Toasted Spiced Coconut with Peanuts
Tahu Telur – Spicy Tofu Omelet
Sateh babi (Pork) and Satay Ayam (Chicken)
Sambal kacang (bumbu sate) –Peanut Sauce
Gado Gado – Cooked Vegetables Salad Sumatran Style
Laksa Lemak – Chicken, Shrimp and Rice Noodles in Coconut Sauce
Pepes Ikan – Grilled Fish in Banana Leaf
Tumis Terong - Sautéed Eggplant
Lapis Daging – Stir Fired Beef
Rice
Homework:
Evaluation Form
Weekly Report
Weekly Journal
Week 9
Lecture:
Overview of the History and Development of the Cuisine of Thailand
Lab:
Naam Prik – Chile Sauce
Ma Hor – Galloping Horses
Tord Man Pla – Fried Fish Cakes
Tom Yam Goong – Hot and Spicy Shrimp Soup
Yam Makeua Issaan – Grilled Eggplant Salad
Khao tang – Crispy Rice Crackers
Pad Thai – Thai Fried Noodles
Mun Tot – Fried Sweet Potato
Kaeng Kiew Warn Kai – Green Curry with Chicken
Khao Niew Mam Uang – Mangoes and Sticky Rice
Cha Yen – Thai Iced Tea
Homework:
Evaluation Form
Weekly Report
Weekly Journal
Week 10
Lecture:
Overview of the History and Development of the Cuisine of Vietnam
Lab:
Banh Hoi Thit Nuong – Shrimp Toast
Goi Cuon – Fresh Spring Rolls
Cha Gio – Fried Spring Rolls
Cha Bo- Grilled Beef Patties
Goi Du Du – Green Papaya Salad
Pho Bo – Beef Noodle Soup
Dia Rau Song – Vegetable Platter
Dua Chua – Pickled Carrot and Daikon Salad
Ga Nuong Sa – Grilled Lemon Grass Chicken
Bun Bo Xao – Stir-Fried Beef with Noodles
Bo Nuong – Grilled Beef
Homework:
Evaluation Form
Weekly Report
Weekly Journal
Week 11
Lecture/Lab:
FINAL EXAM and KITCHEN CLEANING
Homework:
None