CULINARY ARTS INSTITUTE CLNART 060 … ART 060 – Culinary Orientation & Techniques – FALL 2016...
Transcript of CULINARY ARTS INSTITUTE CLNART 060 … ART 060 – Culinary Orientation & Techniques – FALL 2016...
CLN ART 060 – Culinary Orientation & Techniques – FALL 2016
CULINARY ARTS INSTITUTE
CLNART 060 – CULINARY ORIENTATION & TECHNIQUES
Tuesdays & Thursdays – 5pm to 9:10pm
COURSE OUTLINE - Fall 2016
Please note that the schedule below may be subject to change.
WEEK 1 DATE TOPIC ASSIGNMENTS
DAY 1 8/30 Welcome!
Introductions
What we will learn and why.
Review Course Syllabus, Class Orientation
Cooking Principles and Techniques
Basic Cooking Techniques
Introductions, Class Objectives
Course Outline
Class Assignments; Cleaning
Schedule
Weekly Group Presentations
Chapter 1
Professionalism
TB test and Food Handlers Card
Due by the end of week 3
Develop a time line for reading
assignments, in-class and out-of-class
assignments
-plan for successful completion of
course assignments
-explain course grading criteria
-comply with course requirements, such
as lab uniforms, appropriate course
attendance and lab protocols
Compare and contrast conduction,
convection and radiant heat sources, for
example:
- identify convection equipment
- suggest cooking methods which
includes conduction cooking
-match desired outcomes for menu
items with properly selected cooking
techniques, for example:
- select the proper cooking technique
for preparing a crusty bread or
- select the proper cooking technique
for a smooth cream sauce
- define and explain how to properly
perform various cooking techniques,
including: steam and poach; bake and
roast; sauté; pan fry; stew and braise;
simmer; stove-top smoking; grilling and
griddling; broiling and browning;
blanch; par cook; sear; temper
Produce various food items prepared in
the following manner:
Steamed; braised; poached; sautéed;
pan fried; baked/roasted; en papillote
method
ASSIGNMENTS:
Read Chapter 1 – Professionalism;
Chefs & Restaurants; Influences on
Modern Food Service Operations;
New Careers, etc. On pg. 15,
answers questions 1 through 7 in the
CLN ART 060 – Culinary Orientation & Techniques – FALL 2016
Food Handlers Card Needed if you do
not have Food Manager’s
Certification by Week 3 or you will
be dropped from the course.
TB Test Needed by 3/2 or you will be
dropped from the course.
Visit the Main Production Kitchen
“Questions for Discussion” and Do
ALL the “Terms to Know.”
Read and review Chapter 2 on Food
Safety and Sanitation (NO HW)
DUE ON 9/1
ALL HOMEWORK IS
SUBMITTED VIA EMAIL – NO
EXCEPTIONS. ONLY EMAILS
FROM YOUR LACCD.EDU WILL
BE ACCEPTED.
DAY 2 9/1 How to be successful in culinary school
and in the culinary industry
Syllabus Review and Orientation
Student Dress Code
Introduction to the Culinary World
Basic preparation techniques
Lecture: On Cooking (GISSLEN) –
Ch. 1 - Professionalism,
p. 2 – 15
Review Chapter 2 briefly
Chapter 2
Safety and Sanitation
Discuss the relevant points in culinary
history, from Escoffier to the present
-identify the components of an
Escoffier brigade
- compare and contrast the modern
kitchen with the classic kitchen
- identify areas of employment in the
culinary arts
-discuss differences between
commercial and non-commercial
facilities
-discuss and evaluate the various types
of culinary credentialing and
professional organizations
-list relevant journals, magazines and
other print and web resources pertinent
to the culinary field
-explain the use and history of various
parts of the chef's uniform.
Demonstrate the following preparation
techniques:
weighing, measuring and scaling of
ingredients
- recipe conversions
- temporary and permanent emulsions
- pan flipping of vegetables and other
ingredients
- piping of pureed ingredients
- reducing stocks and other liquid
ingredients
- puree various food ingredients
- temper liquids
- safely cool food items
- appropriately store food items
ASSIGNMENTS:
Read Chapter 3 – Menus and
Recipes
CLN ART 060 – Culinary Orientation & Techniques – FALL 2016
Video – Knife Skills and CIA Basic
Food Preparation DVD.
Determine Student Teams
Discuss Sous Chef responsibilities
Discuss Appendix I through IV pg. 1111
to pg. 1145
Lecture: On Cooking (GISSLEN) –
Ch. 1 - Professionalism, p. 2 – 15
Review Chapter 2 briefly
Video – Knife Skills and CIA Basic
Food Preparation DVD.
Determine Student Teams
Discuss Sous Chef responsibilities
Discuss Appendix I through IV pg.
1111 to pg. 1145
The Menu; Standardized Recipes;
Etc. On pg. 51, answers questions 1
through 4 in the “Questions for
Discussion” and Do ALL the
“Terms to Know.”
Read Chapter 4 on Tools and
Equipment
Standards for Tools and Equipment;
Selecting Tools and Equipment;
Etc.
On pg. 75, answers questions 1
through 8 in the “Questions for
Discussion” and Do ALL the
“Terms to Know.”
DUE ON 9/6
NO CLASS ON MONDAY, SEPTEMBER 5TH – LABOR DAY
WEEK 2 DATE TOPIC ASSIGNMENTS
DAY 3 9/6 Menus and Recipes
Safety and Sanitation
Introduction to the Commercial Kitchen
Chapter 4
Tools and Equipment
Explain the necessity for quality control
with safety and sanitation in the
production kitchen
-illustrate sanitation set-ups for work
bench, ware washing, food washing,
etc.
- describe how to properly wash and
sanitize hands before performing
commercial kitchen tasks
-describe how to work in a safe and
sanitary manner in the commercial
kitchen
- describe how to select, mix and use
chemicals found in a commercial
kitchen
-explain how to set up a manual pot
washing station
- explain how to avoid time-
temperature abuse of food.
Properly wash hands as appropriate in a
commercial kitchen
-properly set up a 3-compartment
manual dish washing sink
-properly set up a bench sanitation
station, using appropriate types and
amounts of chemicals
-demonstrate how to properly lift
equipment
- identify and use small wares
-identify commercial equipment
CLN ART 060 – Culinary Orientation & Techniques – FALL 2016
Lecture: On Cooking (GISSLEN)
Review Chapter 3 – Menus and
Recipes, p. 37 -51; Review Chapter 4
– Tools & Equipment, p. 52 - 75
Video: CIA Basic Food Preparation
DVD.
Kitchen/Lab: Setting up your station
and Equipment I.D.
ASSIGNMENTS:
Read Chapter 5 on Knife Skills
Using Your Knife Safely; Caring
For Your Knife; Gripping Your
Knife, etc.
On pg. 89, answers questions 1
through 8 in the “Questions for
Discussion” and Do ALL the
“Terms to Know.”
DUE ON 9/8
DAY 4 9/8 Sanitation and Safety
Kitchen Standard Operating Procedures
Knife Cuts
Equipment Identification
Mise en place
Recipes
Knife Skills
Locate, identify and explain how to
use, take apart, sanitize and
reassemble large kitchen equipment,
such as ovens, tilting skillets and
range tops
-identify and explain the use of small
wares, such as portion control scoops,
tongs, and egg pans
-identify various types of knives and
their uses
-describe proper maintenance of
knives
-identify various types and sizes of
pots, pans, steam table pans and
serving equipment
-compare and contrast the selection of
kitchen equipment materials, such as
plastic versus wood cutting boards or
stainless steel versus cast iron pots.
Thoroughly explain the complete and
thorough mise en place for a variety
of tasks, as appropriate to the teaching
unit. For example:
- mise en place for fabricating poultry
or
- mise en place for the preparation of
a cold sauce.
List all the components of a narrative,
HACCP and standardized quantity
recipe
- convert recipes,
-suggest techniques for modifying
recipes for customer or facility needs,
for example:
*reduce the total amount of salt in a
CLN ART 060 – Culinary Orientation & Techniques – FALL 2016
Lecture: On Cooking (GISSLEN)
Review Chapter 5
Video: CIA Basic Food Preparation
DVD.
Form Student Teams/Suite Assign.
Kitchen/Lab: Knife Cuts and Kitchen
Safety
Demo Knife Cuts (Julienne &
Brunoise) and Explain Strategies for
keeping Kitchen Sanitary & Safe
Students: Perform Knife Cuts (Julienne
& Brunoise)
Quiz 1 – Chapter 1, 3 and 4
recipe
*reduce the total cost of the recipe
- apply knowledge of international
ingredients to creating and modifying
recipes
-create a la carte and buffet menus
based on course recipes.
WEEK 3 DATE TOPIC ASSIGNMENTS
DAY 5 9/13 Classical French Cooking Techniques
Kitchen Brigade
Flavors and Taste
Submit TB Test Results and Food
Handler’s Card– Mandatory
Weights and Measures
Lecture: On Cooking (GISSLEN)
Review Chapter 6
Video: CIA Basic Food Preparation
DVD.
Demo Knife Cuts (Julienne &
Brunoise) and Explain Strategies for
keeping Kitchen Sanitary & Safe
Students: Perform Knife Cuts (Julienne
& Brunoise)
Chapter 6
Flavors and Flavorings
Class project
Write about one of the classical
French cooking techniques. Explain
the method and its history and include
an example of a classical and a
contemporary recipe that exemplifies
the technique.
(Due: 11-22-16)
Identify kitchen scales, balances, liquid
measures and portion control equipment
-describe how to tare a scale
-demonstrate the proper technique for
using a balance
-determine the appropriate equipment to
use when faced with the task of
weighing and measuring various
ingredients
- calculate AP ( as purchased) versus
EP (edible portion) weights and make
appropriate adjustments in ingredient
needs.
ASSIGNMENTS:
Read Chapter 7 on Dairy Products
Milk; Nutrition; Natural Cheeses;
Etc.
On pg. 147, answers questions 1
through 6 in the “Questions for
Discussion” and Do ALL the
“Terms to Know.”
DUE ON 9/15
CLN ART 060 – Culinary Orientation & Techniques – FALL 2016
DAY 6 9/15 Kitchen Orientation
Determine Student Teams
Knife Skills
Lecture: On Cooking (GISSLEN)
Review Chapter 7 on Dairy Products
Video: CIA Basic Food Preparation
DVD.
Kitchen/Lab: Discuss variety of Dairy
& Cheese Identification
Demo Knife Cuts (Batonnet,
Macedoine and Tourne)
Students: Perform Knife Cuts (Julienne
& Brunoise)
Chapter 8
Mise en Place
Identify various types of knives
-sharpen and hone various types of
knives
-sanitize knives at appropriate intervals
-properly store and transport knives
-select appropriate knife for identified
task
- produce classical cuts of vegetables,
fruit and meat, including julienne,
batonnets, rondelles, brunoise, tourne,
chiffonade
- produce accurately cut food items
to industry standard
ASSIGNMENTS:
Read Chapter 8 on Mise en Place
Selecting Tools and Equipment;
Measuring Ingredients; Preparing
Ingredients; Flavoring Foods; Etc.
On pg. 159, answers questions 1
through 6 in the “Questions for
Discussion” and Do ALL the
“Terms to Know.”
DUE ON 9/20
WEEK 4 DATE TOPIC ASSIGNMENTS
DAY 7 9/20 Sous Chef Responsibilities
Mise en place
Preparation of stocks
Preparation of Sauces
Lecture: On Cooking (GISSLEN)
Review Chapter 8 on Mise en Place
Video: Dry & Moist Cooking Methods
DVD.
Kitchen/Lab: Mise en Place techniques
Chapter 9
Principles of Cooking
Produce designated amounts of:
brown stock; white stock; fish fumet;
vegetarian stock; utilize appropriate;
preparation techniques; evaluate
finished product for yield, labor cost,
appearance, flavor and texture
Produce designated amounts of the
following: mirepoix, onion brulee,
sachet or bouquet garni, stock reduction
and glaces, bechamel (with various
types of milk) and small sauces of
béchamel, veloute and small sauces of
veloute, tomato and small sauces of
tomato, espagnole and demiglace and
their small sauces: hollandaise,
bearnaise and their small sauces,
mayonnaise and vinaigrette.
ASSIGNMENTS:
Read Chapter 9 on Principles of
Cooking
Heat Transfer; The Effects of Heat;
Cooking Methods; Etc.
CLN ART 060 – Culinary Orientation & Techniques – FALL 2016
On pg. 181, answers questions 1
through 8 in the “Questions for
Discussion” and Do ALL the
“Terms to Know.”
DUE ON 9/22
DAY 8 9/22 Stocks
Mother Sauces
Knife Cuts
Stocks/Soups/ Sauces
Chapter 10
Stocks and Sauces
Practice knife cuts
Detail the importance of stock
preparation and use in the commercial
kitchen
- Highlight safety issues pertaining to
the preparation and storage of stock
-Identify and prepare the following
components in stock production:
mirepoix; sachet and bouquet garni;
white stock; brown stock; fish fumet;
vegetarian stock.
- Analyze the efficiency of preparing
glazes and reductions from stocks
- Suggest needs and uses for stocks in a
commercial kitchen
- Perform a study, comparing the use of
convenience stock bases versus
preparing stocks from scratch
- Compare and contrast the preparation
of various types of roux, including:
beurre manie; roux blanc; roux blonde;
roux noisette
Identify and prepare the components of
the mother sauces, including:
Bechamel, Veloute, Classic Tomato,
Espagnole and Demiglace. Daughter
sauces include Hollandaise and
Bearnaise.
- Detail the procurement of ingredients for and the production of the leading
sauces
- Detail the procurement of ingredients
for and the production of the small
sauces
- Match menu items with the
appropriate glaze, reduction, leading or
small sauce
-Compare and contrast the differences
in technique between classic clear, thick
and specialty soups
-Describe, from beginning to end, how
to clarify a consomme
- Suggest how to 'fix' a failed
consomme clarification
CLN ART 060 – Culinary Orientation & Techniques – FALL 2016
Lecture: On Cooking (GISSLEN)
Review Chapter 9 on Principles of
Cooking
Video: Dry & Moist Cooking Methods
Demo Chicken Stock; Brown Veal
Stock and Vegetable Stock
- Explain the difference between the
cream method and the puree method for
creating classic thick soups
- Identify economical and acceptable
soup garnishes.
ASSIGNMENTS:
Read Chapter 10 on Stocks and
Sauces, On pg. 219, answers
questions 1 through 12 in the
“Questions for Discussion” and Do
ALL the “Terms to Know.”
DUE ON 9/27
WEEK 5 DATE TOPIC ASSIGNMENTS
DAY 9 9/27 Stocks
Mother Sauces
Knife Cuts
Lecture: On Cooking (Gisslen)
Review Chapter 10 on Stocks and
Sauces
Video: Stocks and Sauces (CIA) DVD
Kitchen/Lab: Demo Béchamel,
Veloute, Espagnole
Students perform sauces above.
ASSIGNMENTS:
Research classical cooking techniques
for class project (Due: 11-21-16)
Read Chapter 11 on Soups
Clear Soups; Thick Soups; Soup
Service; Etc.
On pg. 253, answers questions 1
through 8 in the “Questions for
Discussion” and Do ALL the
“Terms to Know.”
DUE ON 9/29
DAY 10 9/29 Lecture: On Cooking (GISSLEN)
Review Chapter 11 on Soups
Video: Stocks and Sauces (CIA)
DVD
Kitchen/Lab: TBD
Quiz 2 – Chapter 5 through 8
ASSIGNMENTS:
Read Chapter 21 on Vegetables
Identifying Vegetables; Etc.
On pg. 608, answers questions 1
through 9 in the “Questions for
Discussion” and Do ALL the
“Terms to Know.”
DUE ON 10/4
WEEK 6 DATE TOPIC ASSIGNMENTS
DAY 11 10/4 Knife Cuts
Pommes Puree
Pommes Dauphinois
Pommes Lyonnaise
Latkes Starch and Vegetable Cookery
Chapter 22
Potatoes, Grains, and Pasta
Practice knife cuts
Explain the concepts of AP versus EP
in regards to fruit and vegetable
purchasing, preparation and service
-Discuss the cooking of green, white,
and red vegetables
- Compare and contrast quality and
versatility of fresh versus canned,
frozen, and dried fruits and vegetables
- Identify and prepare various types of
beans and lentils, rice, grains and pastas
- Compare and contrast pilaf versus
steaming versus risotto methods of rice
preparation
- Prepare fresh pasta
- Describe the difference in technique
CLN ART 060 – Culinary Orientation & Techniques – FALL 2016
Lecture: On Cooking (GISSLEN)
Review Chapter 21 on Vegetables
Video: Dry & Moist Cooking
Methods DVD
Kitchen/Lab: Pommes Puree, Pommes
Dauphinois, Pommes Lyonnaise,
Latkes and Starch and Vegetable
Cookery
for preparing fresh versus frozen
vegetables
- Detail the concepts of 'blanching,"
batch cooking and refreshing
ingredients
- Suggest the type of potato appropriate
for the preparation including:
- Duchess potatoes
- Hash brown potatoes
- Potatoes gratinee
- Potato pancake
Select the appropriate cooking
technique for the preparation of:
* Fine couscous versus
Mediterranean couscous; Israeli cous
cous
* Long- versus short-grain rice
* Brown versus white rice
- Lentils versus black beans
ASSIGNMENTS:
Read Chapter 22 on Potatoes,
Grains and Pasta.
Potatoes; Nutrition; Grains; Pasta
On pg. 654, answers questions 1
through 8 in the “Questions for
Discussion” and Do ALL the
“Terms to Know.”
DUE ON 10/6
DAY 12 10/6 Rice Pilaf
Risotto Milanese
Lecture: On Cooking (GISSLEN)
Review Chapter 22 on Potatoes, Grains
and Pasta
Video: Dry & Moist Cooking
Methods DVD
Kitchen/Lab: Rice Pilaf and Risotto
Milanese
Begin writing first draft of class
project research paper
Produce designated amounts of
- steam and pilaf method of various
types of rice and grains
- risotto
-potatoes
- pasta and couscous
-lentils and beans
- fresh, frozen, canned and dried
vegetables and fruit, including hot and
cold salads and accompaniment dishes.
ASSIGNMENTS:
Read Chapter 23 on Healthy
Cooking
Basics of Nutrition; Tools of
Healthy Eating; Ingredients
Substitutes and Alternatives;
Nutrition, Eating Out & The Chef
On pg. 701, answers questions 1
through 9 in the “Questions for
Discussion” and Do ALL the
“Terms to Know.”
DUE ON 10/11
CLN ART 060 – Culinary Orientation & Techniques – FALL 2016
WEEK 7 DATE TOPIC ASSIGNMENTS
DAY 13 10/11 Fresh Pasta
Pasta Alfredo
Pasta Carbonara
Lecture: On Cooking (GISSLEN)
Review Chapter 23 on Healthy
Cooking
Video: Dry & Moist Cooking Methods
DVD
Kitchen/Lab: Fresh Pasta, Pasta
Alfredo, Pasta Carbonara and Gnocchi
Prepare for midterm
Practice knife cuts
ASSIGNMENTS:
Read Chapter 24 on Salads and
Salad Dressings
Salad Greens; Salad Dressings; Etc.
On pg. 654, answers questions 1
through 8 in the “Questions for
Discussion”
Do ALL the “Terms to Know.”
DUE ON 10/13
DAY 14 10/13 Gnocchi
Ravioli
Lecture: On Cooking (GISSLEN)
Review Chapter 24 on Salads and
Salad Dressings
Video: TBD
Kitchen/Lab: TBD
Complete first draft of class project
research paper
Prepare for Midterm Exams
Practice knife cuts
ASSIGNMENTS:
Read Chapter 25 on Fruits
Identifying Fruits, Nutrition, Etc.
On pg. 778, answers questions 1
through 7 in the “Questions for
Discussion” and Do ALL the
“Terms to Know.”
DUE ON 10/18
WEEK 8 DATE TOPIC ASSIGNMENTS
DAY 15 10/18 Prepare for Midterm Exams
Practice knife cuts
Lecture: On Cooking (GISSLEN)
Review Chapter 25 on Fruits
Video: TBD
Kitchen/Lab: TBD
Prepare for Midterm Exams
Practice knife cuts
DAY 16 10/20 Lecture: On Cooking (GISSLEN)
Review Chapter 17 on Poultry
Video: TBD
Kitchen/Lab: Midterm Practical
Exam
Midterm Written Exam (Chp. 1 –
10) Midterm Practical Exam
ASSIGNMENTS:
Read Chapter 17 on Poultry
Muscle Composition; Identifying
Poultry; Etc.
On pg. 425, answers questions 1
through 7 in the “Questions for
Discussion” and Do ALL the
“Terms to Know.”
DUE ON 10/27
WEEK 9 DATE TOPIC ASSIGNMENTS
DAY 17 10/25 Chicken Fabrication
Make Chicken Stock
Lecture: On Cooking (GISSLEN)
Review Chapter 19 on Fish & Shellfish
Video: TBD
ASSIGNMENTS:
Read Chapter 19 on Fish & Shellfish
Structure and Muscle Composition;
Identifying Fish and Shellfish, Etc.
On pg. 425, answers questions 1
through 7 in the “Questions for
CLN ART 060 – Culinary Orientation & Techniques – FALL 2016
KITCHEN/LAB CHECK OUT REQUIREMENTS: A Student Sous Chef will be assigned at every class to
make sure the following requirements are followed:
Food is not to be taken out of the lab unless authorized by the chef instructor.
All pantry supplies and equipment returned to proper storage area before class ends.
All cutting boards stacked in order of color for the next class.
All workstations and sinks cleaned and wiped dry.
All appliances/equipment cleaned after use, including stove tops, French tops, all reach-in and walk-in
refrigerator doors wiped cleaned, counter tops and cupboard doors.
All equipment, supplies and dry herbs/spices must be put back in its proper space.
All under sinks cabinets cleaned and in order.
Kitchen/Lab: TBD
Discussion” and Do ALL the
“Terms to Know.”
DUE ON 11/2
DAY 18 10/27 Airline Chicken Breast with Pan
Reduction Sauce
Braised Leg & Thighs
WEEK
10
DATE TOPIC ASSIGNMENTS
DAY 19 11/1 Lecture: Review All Chapters from 1
through 24
Quiz 3 – TBD
Begin writing final version of class
project research paper (DUE 11/20)
DAY 20 11/3
WEEK
11
DATE TOPIC ASSIGNMENTS
DAY 21 11/8
DAY 22 11/10 FIELDTRIP to The Cheese Store in
Beverly Hills, CA. (Tentative)
FIELDTRIP to The Cheese Store in
Beverly Hills, CA. (Tentative)
11/11 VETERAN’S DAY – NO CLASS VETERAN’S DAY – NO CLASS
WEEK
12
DATE TOPIC ASSIGNMENTS
DAY 23 11/15 Kitchen/Lab: TBD
DAY 24 11/17 Kitchen/Lab: TBD
WEEK
13
DATE TOPIC ASSIGNMENTS
DAY 25 11/22 Practice Egg & Breakfast Cookery
DAY 26 11/24 Practice Egg & Breakfast Cookery
WEEK
14
DATE TOPIC ASSIGNMENTS
DAY 27 11/29 Practice Egg & Breakfast Cookery
DAY 28 12/1 Practice Egg & Breakfast Cookery
WEEK
15
DATE TOPIC ASSIGNMENTS
DAY 29 12/6 Final Cooking Practicals
DAY 30 12/8 Final Cooking Practicals
WEEK
16
DATE TOPIC ASSIGNMENTS
DAY 31 12/13 Final Exam – (100 questions)
DAY 32 12/15 DEEP CLEAN KITCHEN DEEP CLEAN KITCHEN
CLN ART 060 – Culinary Orientation & Techniques – FALL 2016
All spills are to be wiped up and all wet towels placed in washing machine in Lower Level floor. If you
use it, clean it!
Floors swept and trash thrown away in dumpster by the loading dock.
If you leave prior to class ending, you will be marked ½ absent. Attendance will be taken at the
end of class as well.
Success Tips from Chef Eguaras:
SHOW UP TO CLASS!
DO NOT BE LATE!
SHOW UP IN FULL UNIFORM!
Bring your books and notebooks to every class
Read the chapters prior to attending class in advance and review thoroughly
Do not read other class’s books in the Culinary Arts class. I will take it away and sell it on eBay!
No cell phones, Bluetooth, iPods, iPhones, laptops, iPads, tablets of any sort, PSP, DS, XBOX 360s, any
handheld contraption, etc. are allowed in the classroom or lab. No calls or text messaging while in class
or lab. YOU are here to learn how to cook.
HAVE FUN!