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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
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CULINARY ARTS INSTITUTE CLNART 060 … ART 060 – Culinary Orientation & Techniques – FALL 2016 CULINARY ARTS INSTITUTE CLNART 060 – CULINARY ORIENTATION & TECHNIQUES Tuesdays

Apr 14, 2018

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Page 1: CULINARY ARTS INSTITUTE CLNART 060 … ART 060 – Culinary Orientation & Techniques – FALL 2016 CULINARY ARTS INSTITUTE CLNART 060 – CULINARY ORIENTATION & TECHNIQUES Tuesdays

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

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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

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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

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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

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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

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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.

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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

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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

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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

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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

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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

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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!