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

Riverside Community College District
Integrated Course Outline of Record

Culinary Arts 38


COURSE DESCRIPTION
38 Advanced Culinary Arts Units: 8.00
 
Prerequisite(s): None.

Limitation on Enrollment: Negative TB test/chest x-ray within the last three years.
This course provides comprehensive and advanced principles of classical, modern, and international food preparation, cooking and food service operations. Students will develop food production and service skills by being exposed to quantity cooking methods, the use and care of equipment as they rotate through various positions in the daily operation of a full scale restaurant serving breakfast and lunch. Emphasis will be placed on high standards of quality and efficient preparation, production and food handling of meats, poultry, fish, soups, sauces, sausages and cured food, pates, terrines, and other cold foods. Menu selection and balance, use of recipes and evaluation of food products will be studied. An analysis of the daily operations will focus on consistent or improved performance in a team environment and further development in supervision and restaurant skills. Students will assist in taking responsibility for the management of all parts of the restaurant operation. 45 hours of lecture and 307 hours laboratory.
 
SHORT DESCRIPTION FOR CLASS SCHEDULE
Advanced principles of classical, modern and international food preparation and cooking. Focus is on delivering a consistent quality standard-based restaurant experience to the public by preparing complete menu items for service in dining room.
 
ADVISORY ENTRY SKILLS
None.

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

1.   Identify and practice proper techniques of sanitation, safety and
      work simplification related to food production and service.

2.   Demonstrate advanced skills necessary to fabricate and prepare
      meat, fish and poultry.

3.   Demonstrate proper use of specialized commercial equipment,
      utensils and tools used in food preparation.

4.   Apply criteria and standards for quality foods as they are received
      from the purveyor.

5.   Define advanced terminology used in the food preparation.

6.   Plan staffing chart and organize the operations need so that the
      restaurant and catered events are on time.

7.   Produce baked items such as pastry, cakes, and breads.

8.   Apply food preparation principles to quality and quantity food
      production.

9.   Convert recipes, plan their work station, requisition food supplies,
      and complete food items for quantity service.

10.   Apply methods of restaurant management including taking
        inventory, receiving, storing and issuing food products, evaluating
        daily sales report, costing out requisition forms and completing
        daily discard sheets.

11.   Use a systematic procedure for the evaluation of the quality of
        food products using industry evaluation tools.

12.   Describe reference tables for yields, substitutions, and portioning.

13.   Use reference tables to satisfactorily interpret yields,
        substitutions, and portioning.

14.   Calculate raw food costs, food cost percentages, and portion
        costs.

15.   Determine the limitation of recipes and apply appropriate
        judgment to cooking.

16.   Identify and discuss factors that determine quality for various
        products.

17.   Identify proper use of seasoning, flavoring, herbs, and spices and
        describe their effect on food products.

18.   Analyze food characteristics to determine appropriate special
        techniques required for correct food preparation.

19.   Analyze and adjust recipes to satisfy the health conscious market.

20.   Create and use a production schedule.

21.   Utilize effective cost control procedures.

22.   Demonstrate appropriate supervisory practices when functioning
        as a manager.

23.   Identify systems of production for commercial food service
        establishments.

24.   Prepare menus, cost and price recipes, and prepare purchase
        specifications and requisitions for various types of commercial
        food service establishments.

25.   Prepare various types of reconstituted foods.

26.   Exhibit knowledge and skills in table side food preparation and
        service.

27.   Demonstrate effective and sound work habits including personal
        and kitchen organizational skills.

28.   Prepare a variety of foundation dishes including stocks, soups,
        sauces, starch, meat, poultry, fish, and vegetables.

29.   Complete a personal employment portfolio.

30.   Prepare food items as directed within the timeline for service to
        the guests in the restaurant.
 
COURSE CONTENT
  TOPICS
 

1.   Safety and Sanitation
2.   Advanced Culinary Terminology
3.   Advanced Cooking Principles and Methods
4.   Stock and Sauces
5.   Soups
7.   Cooking Vegetables
8.   Potatoes and Other Starches
9.   International Cuisines
10. Meat Carving
11. Fabricating and Preparing Meat, Fish and Poultry
12. Sausages and Cured Food
13. Pates/Terrines and Other Cold Foods
14. Tableside Cooking
15. Reconstituted Food Items
16. Preparing Breads, Pastries, Cakes, Cookies and Other Products
17. Using and Converting Standardized Recipes
18. Recipe Costing
19. Decorated Baked Products
20. Scaling and Measuring Food Items
21. Preparing Operational Reports
22. Special Events and Catered Functions
23. Advanced Garde Manger and Garnishing
24. Advanced Supervisory Techniques
25. Product Promotion
26. Food and Beverage Cost Control
27. Menu Design
28. Portion Control
29. Calculating Yields
30. Quality Factors
31. Production Schedules
32. Advanced Knife Skills
33. Advanced Cooking Methods
34. Prep and Pre-prep Techniques
 
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 Demonstrations
  •  Competitions
 
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
  •  Time production schedules
  •  Participation and regular attendance
  •  Laboratory projects/performance
  •  Final examination
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/Griffen. Professional Baking, 3rd ed., Study Guide,Wiley (optional)
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