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EASTERN MICHIGAN UNIVERSITY
HOTEL AND RESTAURANT MANAGEMENT
HRM 120 World Cuisine Basic Cooking Skills
WINTER 2005
INSTRUCTOR:
E-MAIL:
OFFICE HOURS:
COURSE TIME:
COURSE LOCATION:
REQUIRED TEXT:
Ms. Carmela McTyre, MS, CC, CHE
cmctyre@emich.edu
by appointment
Tuesday 4:00 PM – 8:00 PM
5 Roosevelt
On Cooking 3rd edition by Sarah Labensky and Alan
Hause, Prentice Hall Publishing
COURSE DESCRIPTION:
This lab course is a hands-on cultural perspective of how foods are prepared, taste and
served around the world. Class will consist of the study of basic food preparation,
sanitation, food selection and menu planning from a world prospective. Through the use
of lecture, demonstration and development of hands-on kitchen skills students will learn
to apply skills necessary to prepare food in their own homes that reflect a global
perspective. This course is for non Hotel & Restaurant Majors/Minors only
COURSE GOALS: Upon successful completion of this class each student will:
1. Demonstrate basic food preparation skill.
2. Students will be exposed to difference spices, herbs and cooking styles reflected
in world cuisines.
3. Use proper safety and sanitation guidelines to provide a safe working
environment for all persons involved.
4. Explain selection criteria for produce, meat, fish and dairy.
5. Be able to prepare meals based on pre-determined menus and recipes.
6. Ability to follow a standard recipe in creating a dish from beginning to end.
7. Create a menu with complimenting food and drink.
8. Selection and care of kitchen equipment and small wares
GRADING CRITERIA:
30%
40%
30%
Mid term and Final Exam
Attendance and participation: Because attendance is very important to
your success. You will be evaluated each day on your class participation,
preparation (reading, proper tool use and uniform) cleaning of the kitchen
and proper storage of food products. YOU MUST ATTEND LECTURE
IN ORDER TO GET CREDIT FOR LAB.
Assignments
Lecture:
Each class will start with about 1 hour of lecture on the type of food we will be preparing
that day, and the cooking techniques and terms used. You do not need to be in uniform
for this part of the class. We will take a break and change into our uniforms and get
cooking.
Uniform:
The uniform for this class is as follows: clean white chef’s coat, chef’s cap, no long or
fake nails, flat comfortable closed toed shoes and long pants. If you are not properly in
uniform you will be asked to leave and will not get credit for any part of class.
Lab Participation:
There are 10 labs and your participation grade will be based on how well you
demonstrate safety practices, teamwork shown, following mise en place, peer evaluations
and product tasting. You will work with different people each week to form different
teams and your final dinner teams will be selected in a random fashion..
Final Grade Calculation
100-94
A
93-90
A89-87
B+
86-83
B
82-80
B-
79-77
76-73
72-70
69-60
50- Below
Date
Reading
Week
Topic
C+
C
CD
F
Homework/Questions
1/7
1
Introduction
Course syllabus
Survey
1/14
2
Professionalism
Ch. 1
Food safety and
Sanitation
Ch.2
Tools and Equipment Ch.5
Worksheet
Short Essay Due
1/21
3
Knife Skills
Mise En Place
Menus and Recipes
Worksheet
Ch.6
Ch.9
Ch.4
1/28
4
Nutrition
Ch. 3
Kitchen Staples
Ch.7
Principles of Cooking Ch.10
Worksheet
2/4
5
Stocks and Sauces
Soups
Dairy
Ch.11
Ch.12
Ch.8
Worksheet
2/11
6
Principles of meat
Beef
Veal
Ch.13
Ch.14
Ch.15
Worksheet
2/18
7
Lamb
Pork
Poultry
Ch.16
Ch.17
Ch.18
Worksheet
2/25
8
Mid Term
Game
Fish
Ch.19
Ch.20
Worksheet
Discuss second essay
3/4
Recess (no class)
3/11
9
3/18
10
3/25
Vegetables
Ch.22
Potatoes, Grains
Ch.23
Salads and Dressing Ch.24
Worksheet
Fruits
Sandwiches
Hors D’Oeuvre
Ch.25
Ch.26
Ch.28
Worksheet
Recess (no class)
4/1
11
Bakeshop
Quick Breads
Yeast Breads
Ch.29
Ch.30
Ch.31
Worksheet
4/8
12
Pies, Pastries
Cakes and Frosting
Custards
Ch.32
Ch.33
Worksheet
4/15
13
Essay due Final dinner
4/22
14
Final