SYLLABUS SUBJECT TO CHANGE Culinary Arts Program CAP 220, Hospitality Management Dan Martinson, CCE, Chef Instructor

William A. Wiklendt, CEC, CCE, AAC. Chef Instructor Office: Bldg. 27-Kitchen Phone: Chef Dan, 360.596.5445 Chef Bill 360.596.5392 http://bwiklendtatspscc.weebly.com/ Office Hours: By appointment Class Meets: Monday, Tuesday, Wednesday, and Thursday Lecture / Lab 7:00 a.m. 12:50 Monday and Wednesday Bldg. 27- Kitchen / Percival Dining Room / Storeroom / Clipper Cafe NO ELECTRONIC DEVICES ARE TO BE OPERATIVE DURING CLASS

COURSE DESCRIPTION: A hands-on supervisory course covering coordination of production and scheduling in a quantity food preparation environment, and coordination of dining room operations for daily seatings and special events. For kitchen supervisors the emphasis will be on menu development, requisitioning of product, production skills, and portion control. For dining room supervisors the emphasis will be on table set-up, menu development, marketing, and customer service. Supervision of personnel and training techniques are covered.

Prerequisite: ENGL 097 and instructor permission. I. REQUIRED TEXT MATERIALS A. Robert Christie Mill, Restaurant Management, Customers, Operations, and Employees. 3rd edition, published by Pearson Prentice Hall, Upper Saddle River, New Jersey, 2007. B. Jack E. Miller and David V. Pavesic, Menu Pricing and Strategy. 4th edition, published by John Wiley and Sons, Inc., New York, 1996. C. Andrew Dornenberg and Karen Page, Culinary Artistry. Published by John Wiley and Sons, Inc., New York, 1996. II. STUDENT LEARNING OUTCOMES Upon completion of the course, the student will be able to: A. Understand the preparation needed for the transition from employee to supervisor in a foodservice operation. B. Apply the principles of menu planning and layout to the development of menus for a variety of types of facilities and service. C. Perform mathematical functions related to menu development.

III. COLLEGE WIDE ABILITIES A. Communicate effectively. B. Think logically and critically. C. Evaluate and process quantitative and symbolic data. D. Understand themselves in relation to others in a multicultural world. E. Understand ethical responsibilities and consequences. IV. COURSE CONTENT A. Understand the preparation needed for the transition from employee to supervisor in a foodservice operation. 1. Describe the process of management through effective communication skills. 2. Summarize leadership styles and analyze when each is most appropriate. 3. Outline the supervisors role in decision making, problem solving, and delegation of duties. 4. Analyze motivational techniques/problems. 5. Discuss time management and other organizational management techniques. 6. Discuss training procedures for dining room staff. 7. Demonstrate an understanding of guest service and customer relations, including handling of difficult situations and accomodations for the disabled. 8. Explain inter-relationships and work flow between dining room and kitchen operations. B. Apply the principles of menu planning and layout to the development of menus for a variety of types of facilities and service. 1. List basic menu planning principle. 2. Identify principles of menu layout and design. 3. Create menu item descriptions following established truth-in-menu guidelines. 4. Apply principles of nutrition to menu development. 5. Determine menu prices utilizing proper cost controls and appropriate technology. 6. Plan a variety of menus, i.e., a la carte, cycle, ethnic, holiday, banquet, reception, and buffet. 7. Discuss importance of product mix, check average, and their impact on profit contribution. 8. Develop a menu layout for a foodservice operation. 9. Discuss the availability of food and seasonal menus. Discuss menu planning resources (internet, professional, and vendors). C. Perform mathematical functions related to menu development. 1. Calculate food costs and percentages. 2. Perform recipe yield conversions. 3. Perform the process of recipe costing. 4. Determine selling price of menu items.

V. EVALUATION GUIDELINES Grading in a vocational training program is a measurement of growth in skill and professional work ethics and personal appearance. Skill development, production (preparation), Mise en Place (organization), sanitation, teamwork, research projects, lecture notebooks, competency, homework, daily journals and testing make up the grading components. LATE ASSIGNMENTS WILL NOT BE ACCEPTED and a ZERO (0) POINT VALUE WILL BE ISSUED.

EVALUATION PROCESS Students are evaluated and graded by the faculty. Performance is not compared to other students, but is based on the level of performance anticipated by this program based on overall industry standards A) Testing & Homework 20% (200 Points) Testing (There are no make-up exams), All homework must be typed and may be e-mailed no later than 7:10am on the due date. Lecture notes, cost outs, information discussed in class, required reading, demonstrations, video instruction, daily journal, laboratory and menus will comprise this portion of the students grade .The Daily Journal / self- evaluation is to be completed daily with date of entry with comments on learning reflections. These documents are to be maintained in a student portfolio and will be collected weekly. B) Projects 20% 20% (200 Points) There will be TWO projects for each quarter. Each Project Paper (to be 5 pages, doubled space, font size 12) must be professional and readable, objective, clear, concise, fluent, reads well aloud, includes observable facts, meaningful, relevant content. A bibliography must be attached with ISBN numbers and /or web sites. Except for journals and cost outs, ALL work must be typed. Any plagiarized paper will receive zero points for a grade and an F grade will be given for that project. Project #1- Mid Term Project #2 - Final

C) Attendance 10% (100 Points) The nature of the Food Service/Hospitality industry is such that attendance and punctuality are of primary importance. For this reason the Culinary Arts Program requires strict adherence to our attendance policy. Excessive absences on the job will result in termination by most employers. The workload and time deadlines dont change if someone does not report to work, creating a hardship for the rest of the working team. Daily class schedule is as follows: 7:00 12:50 p.m. Monday through Thursday

Students not on their assigned stations as designated will be considered absent for the day. Attendance guidelines for general education and division academic classes are determined by the instructor. Grades are determined by the instructor. Absences: It is a courtesy to your fellow student to call-in when absent. Please leave notification by 7:00 a.m. for each absence. The Culinary Arts Program office telephone number is 360-596-5392. Leave a message if there is no answer. a. Each unexcused absence will result in a 50% down grade for the attendance portion of the grade. b. There is a maximum of two days of unexcused absences in each quarter. c. Students arriving after 7:00 a.m. or leaving prior to the end of the instructional day (12:50 p.m.) without instructor approval will be recorded the same as an absence. d. For an absence to be considered excused a student must have documentation from a medical professional; or, if there is a serious illness or death in the family; or, if there is a summons for jury duty. A call-in is still necessary by 7:00 a.m. each day. Please note carefully the following paragraph.
Any three (3) days of absences in a quarter-excused or unexcused- will result in an f grade. 100% Attendance should be every students goal!

D) Laboratory Performance: 50% (500 Points) 1) Skill Development The progressive development of hand skills and techniques; proficiency in the use of hand tools and knives; knowledge of basic cooking methods and application of these methods; communication skills; maintenance of a positive, helpful attitude (team oriented); dedication to increased learning and advancement of culinary knowledge. 2) Production Completes required tasks in a timely manner; ability to progressively increase production quantity and maintain quality standards; provides assistance as needed (team work); practices and promotes professional work ethics. 3) Organization Self-motivated, self-disciplined, dependable, and timely; follows directions, makes a plan and follows through; maintains a clean, efficient, and safe working environment; develop the ability to anticipate expected, and unexpected situations. 4) Competency Evaluation Sheet Competency Evaluation Sheet to be completed by student. See below.

Competency Evaluation Key 1 - Student has done with constant supervision or correction. 2 - Student has done with frequent supervision or correction. 3 - Student has done with some supervision or correction. 4 - Student has done with little supervision or correction. 5 - Student has industry competence at entry level or above.

VI. GRADING SCALE: Minimum Points 950-1000 A 4.00 Superior Achievement 900-949 A3.67 870-899 B+ 3.33 830-869 B 3.00 High Achievement 800-829 B2.67 770-799 C+ 2.33 730-769 C 2.00 Satisfactory Achievement 700-729 C1.67 630-699 D+ 1.33 600-629 D 1.00 Minimum Achievement 0- 599 F 0 Students are evaluated and graded by the faculty. Performance is not compared to other students, but is based on the level of performance anticipated by this program (based on overall industry standards.

PLAGIARISM Definition: What is Plagiarism? Simply stated, plagiarism is using another persons words or ideas without giving credit to the other person. We often assume that most students understand the difference between using an article, book, etc. as a reference and borrowing wording material for a presentation. What are some common types of plagiarism? Downloading a free research paper (often written by another student potentially with old references). Buying a commercially offered research paper. Copying an article or paper from the web. Cutting and pasting a paper from several sources. Paraphrasing or quoting certain parts from an original text. False citations. In their book, The Logic and Rhetoric of Expression, Harold C. Martin and Richard M. Ohmann identified some distinct forms of plagiarism, including: 1. Word-For-Word Plagiarism This example will likely consist of an opening sentence of a paragraph, or a portion of it that is composed by the writer. What follows will be an exact copy of the original text of anothers work. This is the most obvious form of plagiarism we face and, perhaps surprisingly, the most common. 2. The Mosaic In this example, the writer will pull various short phrases from an original text and weave them into their writing in various ways. 3. The Paraphrase Martin and Ohmann indicated the purpose of paraphrase should be to simplify or to throw a new and significant light on a text . . . and should be rarely resorted to by a student except for the purpose of . . . personal enlightenment.

South Puget Sound Community College Culinary Arts Program Required Knowledge & ACF Competencies 2012 for Degree Programs
For the

American Culinary Federation Education Foundation Accrediting Commission

Effective January 2012

KNOWLEDGE AREA: Food Preparation Course Number(s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CAP 220 / 210 PURPOSE: To develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products. To operate equipment safely and correctly. To apply knowledge of laws and regulations relating to safety and sanitation in the kitchen. COMPETENCIES: Students will be able to:
1. Prepare a variety of foods using the saut techniques. 2. Evaluate the quality of sauted items. 3. Define and describe the processes of pan-frying and deep-frying. 4. Fry a variety of foods to their proper doneness. 5. Evaluate the quality of fried foods. 6. Compare and contrast roasting to baking, poleing, smoke-roasting and spit-roasting. 7. Roast meats, poultry, and fish to the correct doneness to develop the best flavor and

texture in the finished dish.

8. Evaluate the quality of roasted items. 9. Define and describe the barbecue process. 10. Select and prepare meats and seasonings and barbecue them to the appropriate

doneness.
11. Evaluate the quality of barbecued items.

KNOWLEDGE Preparation

AREA:

Food

Course Number(s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CAP 220/ 110 / 115 /120 /210 PURPOSE: To develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products. To operate equipment safely and correctly. To apply knowledge of laws and regulations relating to safety and sanitation in the kitchen.

12. Identify a variety of fruits, vegetables, starches, legumes and grains.

13. Prepare a variety of fruits, vegetables, starches, legumes and grains using the basic

cooking methods.
14. Evaluate the quality of prepared fruits, vegetables, starches, legumes and grains.

KNOWLEDGE Preparation

AREA:

Food

Course Number(s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CAP 220 / 115 /210 PURPOSE: To develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products. To operate equipment safely and correctly. To apply knowledge of laws and regulations relating to safety and sanitation in the kitchen.

15. Define and describe the roasting and baking processes.

16. Define and describe the process of grilling and broiling.

17. Grill and broil foods to the proper doneness.

18. Evaluate the quality of grilled and broiled items.

19. Define and describe the processes of braising and stewing, noting the similarities

and differences.
20. Braise and stew foods to the proper doneness.

21. Evaluate the quality of braised and stewed items.

22. Define and describe the process of shallow-poaching.

23. Prepare shallow-poached foods properly and produce a sauce that incorporates the

cooking liquid.
24. Evaluate the quality of shallow-poached items.

25. Define poaching and simmering and correctly identify the temperature range at

which each occurs.

26. Poach and simmer foods to the proper doneness.

27. Evaluate the quality of poached and simmered foods.

28. Define and describe the boiling and steaming process.

29. Prepare boiled and steamed foods to the proper doneness.

30. Evaluate the quality of boiled and steamed items.

31. Perform basic fabrication tasks with meat, poultry, seafood and variety meats.

32. Using the basic cooking methods, prepare meat, seafood, poultry, and variety meats

to the proper doneness.

33. Evaluate the quality of prepared meats, seafood, poultry, and variety meats.

KNOWLEDGE Preparation

AREA:

Food

Course Number(s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CAP 220/ 110 /120 PURPOSE: To develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products. To operate equipment safely and correctly. To apply knowledge of laws and regulations relating to safety and sanitation in the kitchen.
34. Define salad dressing and describe its purposes. 35. Identify, define, and describe the types of salad dressings. 36. Prepare a variety of salad dressings and evaluate the quality of each.

37. Identify a variety of common salad greens. 38. Prepare and dress greens for a salad.

39. Evaluate the quality of properly prepared and dressed green salad.

40. Identify, describe, and prepare a variety of composed salads.

41. Evaluate the quality of composed salads.

42. Identify, and describe the purpose of the elements of a sandwich.

43. Prepare a variety of hot and cold sandwiches.

44. Evaluate the quality of sandwiches.

KNOWLEDGE Preparation

AREA:

Food

Course Number(s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CAP 220/ 110 / 115 /120 /210 PURPOSE: To develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products. To operate equipment safely and correctly. To apply knowledge of laws and regulations relating to safety and sanitation in the kitchen.

45. Define stock and describe its uses.

46. Identify different types of stocks.

47. List the basic ingredients needed for making stocks.

48. Describe the functions of the ingredients.

49. Describe the process of making stocks.

50. Prepare a variety of stocks.

51. Evaluate the quality of a properly made stock.

52. Define, describe and explain the purpose of sauces.

53. Identify and prepare the grand sauces.

54. Prepare a variety of non-grand/classical sauces.

55. List the basic ingredients needed for making grand and non-grand sauces.

56. Describe the functions of the ingredients in sauces.

57. Evaluate the quality of a properly made sauce.

58. Define and describe soup and identify its two basic categories.

59. Prepare a variety of soups from each category.

60. Describe the process of making each category of soup.

61. Evaluate the quality of a properly made soup.

KNOWLEDGE AREA: Garde Manger Course Number(s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CAP 220/ 110 /120 / PURPOSE: To develop skills in producing a variety of cold food products. To prepare items appropriate for buffet presentation, including decorative pieces. COMPETENCIES: Students will be able to:
62. Identify tools and equipment used in garde manger, emphasizing safety and sanitation procedures. 63. Define and describe hors doeuvre, appetizers, and canaps. 64. Explain the importance of presentation and garnishing for hors doeuvre, appetizers,

and canaps
65. Prepare a variety of hors doeuvre, appetizers, canaps and basic garnishes. 66. Evaluate the quality of hors doeuvre, appetizers, and canaps. 67. Define aspic gelee and describe its functions. Demonstrate fundamental skills in the

preparation and uses of aspic.

68. Evaluate the quality of aspic gelee and items coated with it. 69. Define and describe forcemeat and its various forms including pate, terrine,

galantine, mousseline, and sausage.

70. Prepare and present a variety of forcemeat products. 71. Evaluate the quality of forcemeat products. 72. Demonstrate food presentation techniques using a variety of plates, platters and

trays.
73. Evaluate the quality of prepared plates, platters and trays. 74. Produce decorative centerpieces (i.e. fruit, vegetable carvings, salt dough, tallow

and ice carvings).

75. Define and describe various methods in which food is preserved (i.e. brining, salting,

curing, and smoking).

76. Prepare foods for preservation and prepare preserved foods. 77. Evaluate the quality of preserved foods. 78. Define and describe a variety of cheese categories. 79. Discuss how various cheeses are made and their uses. 80. Use cheese as an ingredient in recipes. 81. Taste various cheeses and evaluate their quality.

KNOWLEDGE AREA: Menu Planning Course Number(s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CAP 220 PURPOSE: To apply the principles of menu planning and layout to the development of menus for a variety of types of facilities and service. COMPETENCIES: Students will be able to:

82. List basic menu planning principles. 83. Identify principles of menu layout and design. 84. Create menu item descriptions following established truth-in-menu guidelines. 85. Apply principles of nutrition to menu development.

86. Determine menu prices utilizing proper cost controls and appropriate technology. 87. Plan a variety of menus i.e. a la carte, cycle, ethnic, holiday, banquet, reception and

buffet.
88. Discuss importance of product mix, check average and their impact on profit

contribution.
89. Develop a menu layout for a foodservice operation. 90. Discuss the availability of Food and Seasonal Menus. 91. Discuss Menu Planning resources (Internet, professional and vendors).

KNOWLEDGE AREA: Beverage Management Course Number(s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CAP 110 PURPOSE: To become familiar with and varieties of alcoholic and non-alcoholic beverages. To develop an appreciation for wine and food affinity. To explain laws and procedures related to responsible alcohol service. COMPETENCIES: Students will be able to: 1. Identify local, state and federal laws pertaining to the purchase and service of alcoholic beverages.

2. Discuss the basic production process for distillation and fermentation. 3. Distinguish wines by grape and/or other fruit variety, country, growing region and production process. 4. Evaluate the relationship of beverages to food. 5. Identify and discuss the presentation and service of alcoholic, non-alcoholic and de-alcohol zed beverages, including coffee and tea. 6. Identify equipment and glassware used for beverage preparation and service. 7. Discuss opening and closing procedures of a beverage operation. 8. Discuss the fundamentals and importance of responsible alcohol service 9. Identify levels of intoxication and methods to control excessive consumption by guests 10. Discuss Dram Shop Act and liquor law liability. 11. Explain procedures for implementing internal beverage controls.