Metropolitan Community College
Class Syllabus –09 Winter CHRM 1130 5A
Title: Chrm 1130
Credit Hours:
Prefix/Section
Meeting Day/Time:
Last Day to Withdraw
Date class begins:
Date class ends:
Lecture Meets:
Lab Meets:
Protein Basics
4.0
5a
Monday 8:00am –2:00 pm
Feb 6, 2010
11-30-09
2-26-10
ICA 201 C
ICA 145
No Class Days
Dec.22-09-Jan 1-10
Jan 18, 2009
Academic Calendar
http://www.mccneb.edu/academics/calendar.asp
CONTACT INFORMATION
Instructor Name:
Office Location:
Office Telephone:
Facsimile:
Cell Telephone:
Office Hours:
Email Address:
Academic Program Area:
Dean’s Office Telephone:
Jo Anne Garvey
ICA 111
402-457-2547
402-457-2799
219-616-4623
Posted outside of office
jgarvey4@mccneb.edu
Culinary Arts
Jim Trebbien 402-457-2510
COURSE INFORMATION
COURSE DESCRIPTION: Study focuses on the identification and fabrication of protein items to
include: poultry, beef, pork, lamb, shellfish, finfish, eggs, and meat alternatives in a guestcentered environment. Students will be introduced to the concepts of protein cookery.
COURSE PREREQUISITES: CHRM1030
COURSE OBJECTIVES:
1.
To apply basic culinary principles to protein fabrication.
2.
To be able to recognize basic food qualities and standards.
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3.
4.
5.
6.
7.
Identify, handle and store, fabricate and prepare: shellfish, fin fish, poultry, beef, veal, pork and
lamb to industry standards.
Develop skills necessary to meet industry standards of time and motion in the kitchen (i.e.: knife
skills, measurements, utilization of kitchen tools and equipment, utilization of materials, etc.)
To develop and reinforce basic organizational skills and procedures.
Develop workplace skills to include, following directions, teamwork, problem solving,
perseverance, self-direction, reliability, professional appearance, etc.
To accumulate knowledge and technical skills necessary to handle and prepare to standard all of
the classes of foods addressed in this course.
REQUIRED & SUPPLEMENTAL MATERIALS:
TEXT: On Cooking by Labensky and Hause. 4th Edition
SUPPLIES:Laboratory Workbook, pen or pencil, and high lighter, pocket calculator. PERSONAL UNIFORMS
AND TOOLS ARE REQUIRED FOR THIS COURSE.
UNIFORM: Chef Coat, check pants, black shoes, white chef hat, white apron, proper foundation garments,
appropriate and subtle make-up and jewelry (wedding ring and 1 stud earring per earlobe). No ball-caps, nonuniform chef clothes, facial studs or piercings, tongue piercings while on line or in view of public, no dangling
earrings, no long fingernails or polish. These are safety and sanitation issues. Always have thermometer,
sharpie, and pen.
TOOLS: 10” Chefs Knife – Serrated Edge Utility Knife - 6” Boning Knife – 3” Paring Knife – 12” Sharpening
Steel – Swivel Peeler – Nesting Measuring Spoons – Nesting Measuring Cups – Digital Cook’s Thermometer
CLASS STRUCTURE: Lectures, demonstration, hands-on cookery, and project completion are the major forms
of lesson plan for this course.
ASSESSMENT OF STUDENT WORK
TYPES OF ASSESSMENTS/ASSIGNMENTS:
Students will complete written homework assignments, online quizzes, practical skill assessments, and a written
and practical final exam. Students will be asked to participate in class by engaging in discussion and participating
during lab.
STUDENT WORK:
 Reading and studying the textbook
 Asking questions and taking notes in lecture
 Using lab time effectively
 Contributing to discussions
METHODS OF INSTRUCTION:
1. Lectures
5. Hands-On Lab Experiences
2. Demonstration
6. Reading Assignments
3. Online Activities
7. Research Assignments
4. Video Presentation
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METHODS OF ASSESSING STUDENT PROGRESS: Students will complete written homework
assignments, quizzes, practical skill assessments, and a written final exam. Students will be asked to participate in
class by engaging in discussion and participating during lab.
SELECTED TESTING/ASSESSMENT METHODS: Quizzes test mastery of the reading assignment. The
final examination is comprehensive. Lab grades are based on attendance, participation and completion of
workbook exercises. The cooking demonstration measures how well you can apply what has been learned.
MAKE-UP TEST PROCEDURES: Students are responsible for materials covered in their absence. No make up
work is accepted. . The knife skills exam, practicals, or any written exam may not be made up, and a failing
grade of (F) will be assigned if you miss any.
LATE ASSIGNMENTS: Missing deadlines impacts professionalism points assigned by the Instructor in
addition to the points lost from not submitting the materials. To receive credit for assignments they must
be submitted no later than one week late. Any assignment submitted late will receive only 50% of
earned points.
* ALL assignments must be completed in order to receive a passing grade for the class.
GRADING POLICY:
Do more than what is asked of you, beyond the level expected = A
Do everything asked of you, beyond the level expected = B
Do everything that is asked of you, at the level expected = C
Do everything that is asked of you, under the level expected = D
Do less than what is asked of you = F
|>180 points
|>160 points
|>140 points
|>120 points
|<120 points
GRADING POLICY:
Assignments and Final Course Grade*
Lecture attendance, participation, and professionalism 10 @ 5 points
50 points
Lab attendance, participation, and professionalism
10 @ 10 points
100 points
Brigade Review
5 @ 10 points
50 points
Quizzes
8 @ 10 points
80 points
Written Mid-Term Review
50 points
Written Final Exam
50 points
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Fabrication Practical Examinations (FPE) *
5 ea x 50 points 250 points
 Steak cutting(Silverskin and portion control)
 Chicken fabrication
 Flat or round fish
 Frenching bones
 Product utilization
Total Points Possible 630 points
A = > 90%
B = 89.9% - 80% C = 79.9% - 70% D = 69.9% - 60%
F = < 59.9%
*Overall letter grade for the course will not exceed the letter grade averaged on the five practical assessment
tools. For example, if you earn 92%, 83%, 92%, 85%, and 89% on practical exams for an average of 88.2%,
you will receive a grade no higher than “B” for the course. In addition you must complete all practical
evaluations/exams with a “C” or better, in order to PASS the course!!
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1The Fabrication Practical Examinations are administered as available throughout the quarter based on
Fabrication Production Requests.
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INSTRUCTOR’S EXPECTATIONS OF STUDENTS
ATTENDANCE/PARTICIPATION POLICY: All students are expected to attend each class session,
arrive on time and in uniform. Failure to do so may result in dismissal from class. Participation is
required and not doing so will affect the ability of other students to learn. If you miss a lecture class you
will not receive credit for that lecture, and will be required to make up that lecture with arrangements
from the instructor.
 Students who not attend the first class session may be withdrawn from the class at the
discretion of the instructor.
 Students who attend no class meetings up to and including the Section Census Date published in
the Class Schedule at www.mccneb.edu/schedule/ may be withdrawn from the class. There is no
appeal for this disenrollment.
 A student who fails to meet class attendance expectations may receive a final grade mark of FX,
indicating an absence-related failure, or a failing (F) grade.
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ATTENDANCE PARTICIPATION POLICY:
Attend every class and lab session. Rule #2 ON TIME
Attend every lecture and lab session in uniform.
If you are a full participant in this class, you will be able to practice and improve on the skills
necessary to be successful in this course. Being a full participant means coming to class prepared and
punctual, actively participating in lecture and lab.
Cell phones should be turned to silent/vibrate, and not answered during class, unless the student
has informed the instructor that he/she must answer, due to a possible emergency. Text messaging
and surfing the internet on your laptop will be equally discouraged.
Disruptive behavior in class will be dealt with in this order: private discussion between student and
instructor, and if this is unsatisfactory, or if the need arises, Public Safety will be called. If a problem
arises during the quarter, the instructor and the student will work it out through face-to-face
communication.
If you miss a lecture class: you will not receive credit for that lecture, and will be required to
make up that lecture with arrangements from the instructor. For each tardy you will have a
deduction of 3 pts. If you are tardy 3 times it is the same equivalent as one (1)absence. Two (2)
or more absences, you are strongly suggested to withdraw from the class.
Stay in class until class is finished and dismissed from the instructor.
Any student who misses a class has assumed the responsibility to gather the information covered in class
and the assignment for the following class. Find two people in the class that you can phone or e-mail for
this information:
Classmate
________________
________________
Phone
________________
________________
E-mail
________________
________________
COMMUNICATION EXPECTATIONS:
When you communicate with others in this course, you must follow the Student Code of Conduct
(http://www.mccneb.edu/catalog/studentinformation.asp), which calls for responsible and cooperative
behavior. Please think critically, ask questions, and challenge ideas, but also show respect for the
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opinions of others, respond to them politely, and maintain the confidentiality of thoughts expressed in
the class. You may also wish to review information at http://www.albion.com/netiquette/.html.
ACADEMIC HONESTY STATEMENT:
Students are reminded that materials they use as sources for class work may be subject to copyright
protection. Additional information about copyright is provided on the library website at
http://www.mccneb.edu/library or by your instructor. In response to incidents of student dishonesty
(cheating, plagiarism, etc.), the College imposes specific actions that may include receiving a failing
grade on a test, failure in the course, suspension from the College, or dismissal from the College.
Disciplinary procedures are available in the Advising/Counseling Centers or at
http://www.mccneb.edu/procedures/V-4_Student_Conduct_and_Discipline.pdf.
STUDENT WITHDRAWAL:
If you cannot participate in and complete this course, you should officially withdraw by calling Central
Registration at 402-457-5231 or 1-800-228-9553. Failure to officially withdraw will result in either an
instructor withdrawal (IW) or failing (F) grade. The last date to withdraw is noted in the CLASS
IDENTIFICATION section of this syllabus.
LEARNING SUPPORT
MCC's Academic Resource Centers, Math Centers, and Writing Centers offer friendly, supportive
learning environments that can help students achieve educational success. Staff members in these
centers provide free drop-in assistance with basic computing, reading, math, and writing skills. Selfpaced, computer-assisted instructional support in reading, vocabulary, typing, English as a Second
Language, and online course orientation is also available.
Detailed information about the Academic Resource, Math, and Writing Centers is in the Student
Handbook, College Catalog, and online at http://www.mccneb.edu/arc/.
ACCOMMODATIONS FOR STUDENTS WITH DISABILITIES:
If you have a disability that may substantially limit your ability to participate in this class, please contact
a Disability Support Services Counselor located in the Student Services Office on each campus.
Metropolitan Community College will provide reasonable accommodations for persons with
documented qualifying disabilities. However, it is the student’s responsibility to request
accommodations. For further information, please visit http://www.mccneb.edu/dss/ and/or contact
Student Services.
TECHNOLOGY SUPPORT
For assistance with student email, passwords, and most other MCC technology, contact the Help Desk at
457-2900 or mcchelpdesk@mccneb.edu.
TECHNOLOGY RESOURCES:
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By using the information technology systems at MCC (including the computer systems and phones), you
acknowledge and consent to the conditions of use as set forth in the Metropolitan Community College
Procedures Memorandum on Acceptable Use of Information Technology and Resources. It is your
responsibility as a student to be familiar with these procedures.
The full text of the Procedures Memorandum may be found at the following website:
http://www.mccneb.edu/procedures/X-15_Technology_Resources_Use.pdf.
SOFTWARE/FILE SUBMISSION REQUIREMENTS:
Metropolitan Community College uses Microsoft products as part of its standard software and
encourages students to do the same. You may save word-processed documents for file attachments in
Microsoft Word .doc or .docx format. If your software does not allow either of these, then save files in
Rich Text Format (.rtf).
ASSESSMENT OF STUDENT LEARNING PROGRAM:
Metropolitan Community College is committed to continuous improvement of teaching and learning.
You may be asked to help us to accomplish this objective. For example, you may be asked to respond to
surveys or questionnaires. In other cases, tests or assignments you are required to do for this course may
be shared with faculty and used for assessment purposes.
USE OF STUDENT WORK:
By enrolling in classes offered by Metropolitan Community College, the student gives the College
license to mark on, modify, and retain the work as may be required by the process of instruction, as
described in the course syllabus. The institution shall not have the right to use the work in any other
manner without the written consent of the student(s).
Student Services Important Dates
2009 – 2010 WINTER
November 30, 2009 – February 26, 2010
Winter Tuition Payment Due Date .............................................................. November 2, 2009 (M)
Winter Quarter Begins ............................................................................... November 30, 2009(M)
Last class before Holiday Recess ................................................................. December 21, 2009(M)
Holiday Recess (College Closed) ......................................... December 25, 2009 – January 1, 2010
Spring/Summer Priority Registration begins .....................................................January 6, 2010(W)
Martin Luther King Recess/College closed .................................................... January 18, 2010 (M)
Spring/Summer General Registration begins...................................................January 20, 2010(W)
Graduation Application Deadline Winter Quarter .......................................... February 1, 2010(M)
Fall Term “I” Grades Due ............................................................................ February 18, 2010(Th)
Last Day of Winter Classes ............................................................................ February 26, 2010(F)
Grades Due and Posted to WebAdvisor by 5 p.m. ............................................... March 2, 2010(T)
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The Last Day to Drop for a “W” grade is also the last day for students to change from Credit to Audit or
Audit to Credit with instructor approval. Students must drop by this date to avoid being assigned a grade
of “F”. NOTE: “Last day to drop” refers to grades only.
To view the Last Day to Drop specific to your course section, go to the online class schedule at
http://www.mccneb.edu/schedule/classschedule.asp and click on the Important Dates next to the course.
The Refund drop dates for each course section are automatically calculated based on the start and end
dates and the number of sessions for the course. NOTE: Refer to refund policy below to determine the
last day to receive a refund for your course.
REFUND POLICY
Eligibility for a refund is automatically calculated by the date of the withdrawal. The amount of refund
is based on the number of class meetings held prior to the withdrawal compared to the total number of
scheduled sessions for the course. Students can access the tuition refund calculator through Web
Advisor to see what refund percentage they would receive through midnight of the current day.
For refund or account questions call: (402) 457-2405 or 1-800-228-9553, extension 2405.
NOTICE: This syllabus sets forth a tentative schedule of class topics, learning activities, and expected learning
outcomes. However, the instructor reserves the right to modify this schedule to enhance learning for students. Any
modifications will not substantially change the intent or objectives of this course and will conform to the policies and
guidelines of Metropolitan Community College.
IMPORTANT DATES www.mccneb.edu/sos/enrollman.asp.
ACADEMIC CALENDAR: http://www.mccneb.edu/academics/calendar.asp
SCHEDULE OF ASSIGNMENTS:
DAY
DUE
Course Schedule
LECTURE TOPIC
DEMONSTRA-
LAB PRACTICAL
TION
1
Nothing
Poultry
ID, handling,
fabrication and
production
Fabricate bird raw,
cooked.
Trussing.
Yield Loss Test
cookery: Duck and
Chicken
HOMEWORK
ASSIGNED
Chicken and Duck
Fabrication,
Production and
Storage.
*(FPR)Fabrication
Production Requests
Send your
instructor an email
and leave a voice
mail
Poultry Ingredient
Page
8
2
Quiz 1:
Poultry ID
Homework 1:
Poultry Page
Seafood
ID, handling,
fabrication and
production
Live Lobster
P+D Shrimp
Shuck Oysters
Beard Mussels
Crab, Squid
*FPR/FPE
Seafood Ingredient
Page
3
Quiz 2:
Seafood ID
Fin Fish
ID, handling,
fabrication and
production
Flat Fish and
Round fish
Fabrication
Fin Fish Ingredient
Page
Pork
Cleaning of bones
& cuts of pork
Flat and Round
Fabrication,
Production and
Storage.
*FPR/FPE
*FPR/FPE
*FPR
Final Exam
Assigned
4
5
Homework 2:
Seafood Page
Quiz 3:
Fin Fish ID
Homework 3:
Finfish Page
Quiz 4:
Pork ID Homework 4:
Ham Page
6
7
8
9
10
Quiz 5:
Beef ID
Homework 5:
Beef Page
Quiz 6:
Veal ID
Homework 6:
Veal Page
Quiz 7:
Lamb ID
Homework 7:
Lamb Page
Quiz 8:
Offal/Sausage ID
Homework 8:
Offal/Sausage Page
Midterm Review
Pork Ingredient
Page: Hams, etc.
Beef
ID, handling,
fabrication and
production
Beef/Veal
Beef cleaning and
steak
Cutting to portion
*FPR/FPE
Beef Ingredient
Page: Breeds
veal fabrication
pounding of
product
*FPR/FPE
Veal Ingredient
Page: Classic
Preparations
Lamb
Leg of lamb
fabrication
*FPR/FPE
Lamb Ingredient
Page: Classic
Preparations
*FPR/FPE
Offal/Sausage
Ingredient Page
Offal/Sausage
Peer and self
evaluations
Team Time Trials
Poultry, Seafood,
Finfish
*FPR/FPE
Written Final Exam peer evaluation review
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