Discipline: Culinary Arts Degree Credit  [X]
Non Credit  [ ]
Nondegree Credit  [ ]
Comm Service  [ ]
 

Riverside Community College District
Integrated Course Outline of Record

Culinary Arts 36


COURSE DESCRIPTION
36 Introduction to Culinary Arts Units: 8.00
 
Prerequisite(s): None.

Advisory: REA 95
Limitation on Enrollment: Negative TB test/chest x-ray within the last three years.
Overview of the culinary arts and the food industry. An introduction to the fundamental knowledge and concepts of basic food preparation, culinary theory and terminology, skills, techniques, use and care of commercial equipment and procedures. Emphasis is given to the study of different production (cooking methods) and product flow. Basic concepts of kitchen organization and operation, heat transfer, use of standardized recipe and recipe conversion, weights and measures, basic menu construction, food composition, nutrition and working methods. Relationship between front and back of the house activities is discussed. Skills and techniques will be developed in the preparation and production of all aspects of breakfast cookery; use of standardized recipes, fruit and vegetable identification, short order cooking, and safety and sanitation. Prepares for entry level skills as a server, breakfast cook, short order cook and bus person. Students will be required to purchase a knife set and five sets of uniforms. Students will earn Presenting Service, ServSafe Certification and CPR Certification as part of their course requirements. 45 hours lecture and 307 hours laboratory.
 
SHORT DESCRIPTION FOR CLASS SCHEDULE
Introduction to the Hospitality industry and Culinary Arts. Hands on food preparation, breakfast cookery, food handling, sanitation, and operation of restaurant service area. Students required to purchase knife set and uniforms. Sanitation techniques and production standards are applied.
 
ADVISORY ENTRY SKILLS
None.

STUDENT LEARNING OUTCOMES
 Upon successful completion of the course, students should be able to:

1.   Define and describe terminology in food preparation.

2.   Operate, clean, and sanitize all equipment in the pantry and
      service line area.

3.   Identify equipment and utensils utilized in food preparation and
      production.

4.   Describe food preparation and production and service process.

5.   Identify components of standardized recipes and list reasons for
      their use.

6.   Perform appropriate mathematical calculations to convert recipes to
      increase or decrease quantities.

7.   Describe ways heat is transferred.

8.   Perform CPR properly.

9.   Identify the components of the hospitality industry and types of
      positions available at various levels in the Hospitality/Culinary Arts
      industry.

10. Describe and list the regulatory agencies that set standards and
      the service of food regulations governing the operation of a food
      service establishment.

11. Identify various shapes of bacteria and differentiate between
      bacteria, viruses, fungi, and parasites.

12. Identify proper techniques of sanitation, safety and work
      simplification used in food preparation and service maintenance of
      safe and sanitary foods.

13.   Complete the requirements for ServeSafe Certifications.

14.   Complete the requirements for Presenting Service Certification.

15.   Describe the danger zone for bacterial growth.

16. Differentiate between the USDA inspection seals and the quality
      grading shield.

17.  Describe the grading procedures for the various food categories.

18. Identify and describe acceptable work surfaces for food production
      area and food preparation areas.

19. Demonstrate important accident prevention controls, emergency
      procedures for employees and guests in a restaurant situation and
      safe knife handling procedures.

20.  Demonstrate proper table service in a variety of methods including
      American, French, Russian and English service.

21. Perform the duties required in the operation of the restaurant
      including dishwasher, bus person, waiter/waitress, captain,
      host/hostess, and side work duties.

22. Operate the touch screen ordering system and handle cashier
      function including cash and credit card functions.

23. Assess dining room staffing requirements for various types of
      dining room operations.

24. Identify the various knives and equipment supplied in a
      professional knife kit; describe the functions of each.

25. Identify and define menu terms and terminology used to plan,
      design, produce, and present daily menu for use in the dining
      room.

26. Identify products on the breakfast menu and prepare those items
      for the dining room guests.
 
COURSE CONTENT
  TOPICS
 

1.    History of the Hospitality Industry
2.    Introduction to Fundamentals of Food Service
3.    The Recipe
4.    The Menu
5.    Mise en Place
6.    Potatoes and Other Starches
7.    Salads and Salad Dressings
8.    Sandwiches and Hors d’euvres
9.    Safety and Sanitation
10.   Employment Opportunities
11.   Regulatory Agencies – History and Legislation
12.   Food-Borne Illness
13.   Sanitation Standards
14.   Insect and Rodent Control
15.   Sanitary Rules and Accident Prevention
16.   Fire Prevention
17.   Infections vs. Toxins
18.   Bacteria, Fungi, Virus, and Parasites
19.   Serving Procedures
20.   Customer Service
21.   Special Event Service, Catered, Buffet
22.   Cash Handling
23.   Guest Check Processing
24.   Service Personnel
25.   Dining Room Personnel
26.   Equipment and Tools Used in Service and Food Preparation
27.   Basic Cooking Principles and Methods
28.   Basic Garnishing
29.   Fast Food Preparation
30.   Weights and Measures
31.   Basic Knife Skills
32.   Side Work
33.   Introduction to Breakfast Cookery
34.   CPR
 
METHODS OF INSTRUCTION
 Methods of instruction used to achieve student learning outcomes may include, but are not limited to:

  •  Class lectures/discussions/demonstrations
  •  Drills and pattern practices
  •  Videos/films/slides/audio tapes
  •  Pair and small group activities/discussion
  •  Class exercises
  •  Reports and papers
  •  Handouts
  •  Cooperative learning tasks
  •  Individual conferences
  •  Guest lecturers
  •  Laboratory Exercises
  •  Chef Demonstrations
 
METHODS OF EVALUATION
 Students will be evaluated for progress in and/or mastery of learning outcomes by methods of evaluation which may include, but are not limited to:

  •  Oral reports/presentations/performance
  •  Written reports/presentations
  •  Quizzes/examinations   
  •  Written assignments
  •  Class and individual projects
  •  Participation and regular attendance
  •  Laboratory projects/performance
  •  Final examination
  •  Portfolio
  •  CPR Certification
  •  ServeSafe Certification
  •  Presenting Service Certification
  •  Customer Satisfaction and Survey
ASSIGNMENTS

Required Reading Assignments


Required Writing Assignments


Other Outside-of-Class Assignments
 
COURSE MATERIALS
 All materials used in this course will be periodically reviewed to ensure that they are appropriate for college level instruction. Possible texts include:

  • Gisslen, Wayne. Professional Cooking 5th ed., CD ROM and Workbook, Wiley
    Gisslen/Griffin Professional Baking 3rd ed., Study Guide, Wiley (optional)
    Presenting Service w/ Workbook Kendall/Hunt; National Restaurant Association
    ServeSafe Coursebook. Kendall/Hunt; National Restaurant Association
12/03
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