Algonquin College
of Applied Arts and Technology
COURSE SECTION INFORMATION
School of Hospitality and Tourism
Food Practical III
Culinary Management
Professor’s
Name:
Mario Ramsay
Email:
ramsaym@algqonquincollege.com
Phone:
613 727-4723 Ext 5434
Academic Year: 2010/2011
Office:
H208
Term:
Winter 2011
Out of Class
Assistance:
By appointment
Academic
Level:
03
Course
Number:
Course
Section:
FOD2246
Section Specific Learning Resources
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





On Cooking by Labensky Canadian Fourth Edition, Pearson
Professional Cooking For Canadian Chefs: W. Gisslen, 6th Edition, Wiley
Culinary Artistry, Dornenburg & Page, Wiley
Introduction to the Pastry Shop: Christoph Rutishauser
Plated Desserts Manual: Christoph Rutishauser
Le Repertoire de la Cuisine (English Version)
On-Line Resource Centre, etc.
Learning Schedule
Evaluation
The following will provide evidence of your learning achievement:
Homework (Recipe Journal, Coloured Plate Design & Typed Timeline)
Practical Evaluation Breakdown
Tests - Written (Minimum of 2) week #1 & TBA
Project (Chef of the Day)
10%
30%
10%
20%
See Attached Annex III & IV
Sanitation
Final Exam (no exemption)
10%
20%
3 courses for 2 people (Soups, Main Course, Desserts) Allotted time 3 hours
Total
100%
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FOD 2246
Algonquin College
of Applied Arts and Technology
Mid Term: Discussion based on weekly performance/test(s) and learning outcomes.
Practical Evaluation Breakdown
Categories Weights/Values
The Student Will Be Able To:
Skills
20%
Perform and Demonstrate
Organization
20%
Leadership
Taste
20%
Assess
Presentation
20%
Appraise
Speed
20%
Perform
Outcome
Knife Handling
Technique
Equipment Handling
People Interaction
Cooking
Culinary Terminology
Time Management
Team Participation
Direction
Service/Plate
Presentation
Seasonings
Texture
Doneness
Temperature
Flavour
Color
Structure
Height
Plate Management
Plate Cleanliness
Mise en Place
Show Plate
Service
Knife Handling
Cooking
Total 100%
Attendance
Each time a student is:
 Late, he/she will loose 2.5 points of the student’s final earned graded point average.
 Absent, he/she will loose 2.5 points for a mise en place class and 5 points for service of the student’s
final earned graded point average
If a student is absent for more than 12 hours of total class time:
 4 mise en place classes 4 mise X 3 hours = 12 hours
or
 2 service classes 2 x 6 hours = 12 hours
or
 Combination of both for a total of 12 hours
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FOD 2246
Algonquin College
of Applied Arts and Technology
MENU TO BUILD AS PER THE FOLLOWING
2 APPETIZERS - ONE HOT AND ONE COLD
2 SOUPS - CLEAR—THICK
1 SALAD
4 ENTREES AS PER GUIDELINE
VEGETABLES
STARCHES (3)
2 DESSERTS
2 BREADS
3
FOD 2246
Algonquin College
of Applied Arts and Technology
ANNEX III
PROJECT DUE DATES NOTE: Modification could happen in the schedule due to special events.
Food Practical III FOD2246 - Protein Schedule
Winter 2011
Wk
#
Thu,13-Jan, 11
1
Thu,20-Jan, 11
2
Thu,27-Jan, 11
Fish
Poultry/game
Meat/Game
Stock
Stock
Stock
A la carte
Red Snapper Whole
Duck Breast Barbary
Veal Striploin
Blakley, Sabrina
3
A la carte
Small Artic Char
Quail
Pork Tenderloin
Raymond, Ricardo
Thu,03-Feb, 11
4
Banquet set menu 100+
Thu,10-Feb, 11
5
A la carte
Pickerel Whole
Pheasant Whole
Beef Prime Rib
Thu,17-Feb, 11
6
Banquet / Celiac 100+
Halibut Whole
Guinea Fowl
Veal Inside Round
Service style
Banquet / fundraiser Dining "au noir"
Morris, Debra-Ann
STUDY BREAK
Thu,24-Feb, 11
Thu,03-Mar, 11
7
A la carte
Tuna Loin
Turkey Breast
Venison Leg
Thu,10-Mar, 11
8
Banquet dinner 100+
Whole Artic Char
Rabbit Whole
Beef Tenderloin
Thu,17-Mar, 11
9
A la carte
Mahi - mahi
Chicken Breast Supreme
Mixed Grill
Thu,24-Mar, 11
10
Reception canapé 150+
Turbot Fillet
Duck Breast, Muscovy
Cdn/ Lamb Leg Bone In
Thu,31-Mar, 11
11
A la carte
Pacific Salmon
Rabbit Whole
Pork Loin Bone In
Thu,07-Apr, 11
12
A la carte
Trout Whole
Cornish Hen
Wild Boar Leg Bone In
Thu,14-Apr, 11
13
A la carte
Ocean Perch
Chicken Breast Bone In
Lamb Rack
Thu,21-Apr, 11
14
A la carte
Catfish
Duck Leg
Beef Striploin
Thu,28-Apr, 11
15
Final Exam
4
FOD 2246
Bednarz, Michael
Algonquin College
of Applied Arts and Technology
ANNEX IV
CHEF OF THE DAY RESPONSIBILITIES
POINTS
STUDENT’S
MARK
RESPONSIBILITIES
10
Prepare menu.
Menu to be presented to the Chef Instructor before costing, writing
requisition and plate drawings.
Menu to be prepared as per course outline.
15
Recipe’s costing * Budget $10.00 per person.
(4 course meal)
10
Food requisition.
5
Plate drawing & Timeline to be handed in on mise en place day as per the
schedule.
2.5
Check reservations several times the week prior and the week of the
function.
2.5
Mis en place day, check food trolley - 15 minutes prior to the start of the
class.
Check for missing items , spoilage, etc.
10
Mis en place day, you are a working Chef.
Over-see the kitchen and help out station(s) that require help.
5
Ensure that mise en place is set for next day.
Items are neatly organized in fridge.
Kitchen is clean and in order - 15 minutes prior to the end of the class.
5
Function day, come in 15 minutes prior to the start of the function.
Check reservation and trolley.
10
All show plates must be ready by 5:00 p.m. sharp.
1 point per minute late.
5
Dishes explained to the service staff.
10
During service: Aboyeur, check plate quality.
Control noise.
Problem solving.
10
Evening’s recap at 8:45 p.m.
1 point per minute late.
100
Student’s Name:
5
FOD 2246
Algonquin College
of Applied Arts and Technology
Student’s Name:
Dish Name:______________________ Prepared By: _______________Score:
___/20
Mis en Place
(food only no quantity)
Equipment
/5
__________________________________
__________________________________
__________________________________
__________________________________
__________________________________
__________________________________
__________________________________
__________________________________
__________________________________
__________________________________
__________________________________
__________________________________
Garnish:
/5
__________________________________
__________________________________
__________________________________
__________________________________
__________________________________
__________________________________
__________________________________
__________________________________
__________________________________
__________________________________
__________________________________
__________________________________
/3
______________________________
Drawing Reference
Number
/5
1) ___________________________
2)___________________________
3)___________________________
4)___________________________
5)___________________________
6)___________________________
Special Note:
/2
_____________________________
_____________________________
_____________________________
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FOD 2246
Algonquin College
of Applied Arts and Technology
Timeline
Note: Time indicates what you all have accomplished by that time
This form must be typed
Date:
Recipe Name:
Mis en Place Day
3:00
3:15
3:30
3:45
4:00
4:15
4:30
4:45
5:00
5:15
5:30
5:45
Function Day
3:00
3:15
3:30
3:45
4:00
4:15
4:30
4:45
5:00
5:15
5:30
5:45
6:00
6:15
6:30
6:45
7:00
7:15
7:30
7:45
8:00
8:15
8:30
8:45
Student’s Name: ___________________________________
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FOD 2246
Algonquin College
of Applied Arts and Technology
Other Important Information
 A student will be dismissed from class if disruptive of disrespectful as per College
directive E27.
 Project due at the beginning of the class.
1 grade mark will be deducted for each day late including weekends as per
school of hospitality & tourism
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FOD 2246