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

Riverside Community College District
Integrated Course Outline of Record

Culinary Arts 37


COURSE DESCRIPTION
37 Intermediate Culinary Arts Units: 8.00
 
Prerequisite(s): CUL 36: Introduction to Culinary Arts

Limitation on Enrollment: Negative TB test/chest x-ray within the last three years.
Intermediate level of food preparation and cookery focusing on the handling and preparation of stocks, sauces, soups, meats, poultry, fish and shellfish, vegetables, fruits and starches. Also included are food presentation and garnishes, service line set up; planning, preparation, setup and service of catered events; principles, theory and production of baking including yeast products, quick breads, cakes and icings, cookies, pies, pastries, creams, custards, frozen dessert, and sauces. Students will utilize all dry and moist methods of cooking. Receiving, storage, and issuing procedures are practiced; safety and sanitation procedures are applied. 45 hours of lecture, and 307 hours laboratory.
 
SHORT DESCRIPTION FOR CLASS SCHEDULE
Intermediate level of food preparation utilizing all dry and moist methods of cooking; planning, preparation and service of catered events, baking production, garde manger, and garnishes. 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.   Utilize a variety of food preparation techniques according to specific
      recipes to obtain quality food with high nutritive value.

2.   Prepare soups, sauces and stocks.

3.   Demonstrate proper use, care and sanitation of commercial
      cooking equipment used in food preparation.

4.   Cite criteria and standards for quality food products as they are
      received in a food service operation.

5.   Create work assignments for the production area and utilize them
      to complete production for the dining room.

6.   Prepare sandwiches, dressing, cold sauces, seafood and meat
      salads, hot and cold appetizers, and canapés.

7.   Demonstrate artistic ability in cold food preparation.

8.   Apply basic food preparation principles in the production of foods
      for catered events and the daily restaurant operation.

9.   Organize a food preparation work station.

10.  Convert recipes and formulas, maintain cost controls, practice
       inventory techniques and secure necessary equipment and
       supplies to produce assigned products.

11.   Prepare meats, poultry, fish and shellfish.

12.   Utilize a time line so that food items are ready for presentation in
       the dining room or at the catered event.

13.   Demonstrate principles of baking including yeast dough
        production, pastries and tarts, cake baking/decorating and
        cookies.

14.   Create a portfolio that includes menu design, theme, staffing,
        decorations, standardized recipes, costing food items, HACCP
        standards, and storeroom requisitions for a specified event.

15.   Create a functional employment portfolio for employment that
        includes resume, letters of recommendation, certifications related
        to the industry, photographs, etc.

16.   Utilize standardized recipes and formulas to plan, organize and
        prepare food and baking products.

17.   Demonstrate inventory control systems as applied to food,
        equipment and supplies.

18.   Prepare a variety of appetizers and garnishes that balance taste,
        texture, color and appearance.

19.   Demonstrate proficiency in the use of knives and garnishing
        equipment.

20.   Describe the function of various thickeners, starches, fats and
        leavening agents.

21.   Specify standards of quality for various products.

22.   Describe what happens to the most important components of
        foods when they are cooked and/or processed.

23.   Identify, properly handle, and utilize the basic kitchen staples.

24.   Utilize food preparation equipment correctly, safely and
        efficiently.

25.   Demonstrate the ability to work in team environment and the
        ability to take direction and constructive criticism.

26.   Identify and describe proper measuring and weighing utensils;
        correctly perform weights and measures.
 
COURSE CONTENT
  TOPICS
 
  1. Sanitation and Safety
  2. Culinary Terminology
  3. Mise en Place
  4. Preparing Meats Fish, and Poultry
  5. Preparing Soups and Sauces
  6. Cooking Vegetables, potatoes and other Starches
  7. Salads/Entrée Salads and Salad Dressing
  8. Sandwiches and Hors d’ Oeuvres
  9. Breakfast Preparation
  10. Use of Commercial Kitchen Equipment and Garnishing Tools
  11. Inventory Control
  12. Basic Cooking Principles and Methods
  13. Reconstitution of Food Items
  14. Utilize Standardized Recipes/Formula and Recipe/Formula
  15. Conversion
  16. Fire Prevention
  17. Scaling and Measuring Food Items
  18. Holding Foods – Freezing and Chilling
  19. Intermediate Knife Skills
  20. Preparation of Catered Events
  21. Special Garnishing
  22. Baking Techniques and Preparation of Bake Shop Products
  23. Career Planning
  24. Menu Design
    Baking Terminology
  25. Small and Large Baking Equipment and Utensils
  26. Standard Evaluation Methods of Baking Products and Procedures
 
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
  •  Chef demonstration of baking techniques
  •  Demonstration on how to write a resume
 
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
  •  Practical exams where food items are produced
  •  Timed Production schedules
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)
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