CAH F140 Culinary I – Principles & Techniques
COURSE INFORMATION:
Title:
Prerequisites:
Credit Hours:
Date class
begins:
Date class ends:
Lecture Meets:
Lab Meets:
Meeting Day/Time:
Last Day to Withdraw:
Delivery Type:
Lecture Location:
Lab Location:
Course Web Address:
Culinary I – Principles and Techniques
pre/co-req CAH 101 & CAH 150
4 credits = 1 hour lecture + 6 hour lab
Lecture and Lab
Hutchison Institute of Technology rm 100A
Hutchison Institute of Technology Kitchen
n/a
INSTRUCTOR INFORMATION:
Instructor Name:
Office Location:
Office Telephone:
Facsimile:
Office Hours:
Email Address:
Faculty Web Site:
Academic Program Area:
Dean’s Office Telephone:
By appointment
Culinary Arts
Dr. Caulfield 455-2850
HUTCHISON FIRE ALARM/DRILL POLICY:
In the event of fire alarm activation, TVC students must adhere to all rules of the high school in
regards to drill policy. TVC students meet in their program’s designated assembly area. Culinary
Arts students will assemble outside of the culinary loading dock, against the running track in
front of the electrical boxes. Your instructor will take roll and decide whether to stay in the
designated assembly area or move to the U-Park gymnasium (temperature driven), release you
for a break to return at a given time, or release you for the remainder of the class session.
Do not go to your vehicle or leave the campus area until you have checked-in with your
instructor and you have received the ok
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COURSE READINGS & MATERIALS:
Professional Cooking, Gisslen 7th ed. Wiley Publishing
Food Selection and Preparation, Conforti, 2nd ed. Wiley Publishing
Supplementary Readings: The Chef’s Companion, Riely, 3rd ed. Wiley Publishing
Required Supplies:
Tools: Program approved complete knife kit and uniforms
Uniform: Chef Coat, check pants, black non-slip kitchen shoes, white chef hat, white
apron, proper under garments, limited make-up and jewelry (wedding ring and 1 stud
earring per earlobe). *Always have thermometer, sharpie, and pen.
No ball-caps, non-uniform chef clothes, facial studs or piercings, tongue piercings while
on line or in view of public, no dangling earrings. These are safety and sanitation issues.
Course Textbook:
COURSE DESCRIPTION:
The student learns concepts of sanitation and safety as it relates to the foodservice industry.
Areas addressed include: tools, equipment, knife skills, Kitchen safety, food and plate
presentation, food evaluation, basic cooking principles to include moist and dry heat methods,
seasonings, flavorings and aromatics, fats, emulsions, dairy products, eggs and palate
development.
GENERAL DESCRIPTION OF GOALS:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
Demonstrate safe knife skills, hand tool, cookware and equipment use.
Identify, use and write standardized recipes.
Understand, demonstrate and evaluate the technique of sauté.
Understand, demonstrate and evaluate the technique of roasting.
Understand, demonstrate and evaluate the technique of frying.
Understand, demonstrate and evaluate the technique of barbeque.
Understand, demonstrate and evaluate the techniques of grilling and broiling.
Understand, demonstrate and evaluate the techniques of braising and stewing.
Understand, demonstrate and evaluate the technique of shallow-poaching.
Understand, demonstrate and evaluate the technique of poaching.
Understand, demonstrate and evaluate the technique of steaming.
Demonstrate an understanding of weights and measures.
Identify, evaluate and use various means of adding flavor to food.
Use basic cooking methods to prepare and evaluate various proteins.
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STUDENT LEARNING OUTCOMES/OBJECTIVES:
Upon completion of this class the student will be able to:
1.1
1.2
2.1
2.2
2.3
2.4
3.1
3.2
3.3
4.1
4.2.
4.3
5.1
5.2
5.3
5.4
6.1
6.2
6.3
7.1
7.2
7.3
8.1
8.2
8.3
9.1
9.2
9.3
10.1
10.2
10.3
11.1
11.2
11.3
Demonstrate knife skills, hand tool and equipment operation, emphasizing proper safety
techniques.
Identify and use utensils, pots and pans and demonstrate safe practices using stoves,
mixers, ovens, etc.
Identify the parts/components of a recipe.
Describe and use a standardized recipe.
Outline the procedure for writing a standardized recipe.
Write a standardized recipe.
Define and describe the sautéing process.
Prepare a variety of foods using the sauté techniques.
Evaluate the quality of sautéed items.
Define and describe the processes of pan-frying and deep-frying.
Fry a variety of foods to their proper doneness.
Evaluate the quality of fried foods.
Define and describe the roasting and baking processes.
Compare and contrast roasting to baking, poleing, smoke-roasting and spit-roasting.
Roast meats, poultry, and fish to the correct doneness to develop the best flavor and
texture in the finished dish.
Evaluate the quality of roasted items.
Define and describe the barbecue process.
Select and prepare meats and seasonings and barbecue them to the appropriate doneness.
Evaluate the quality of barbecued items.
Define and describe the process of grilling and broiling.
Grill and broil foods to the proper doneness.
Evaluate the quality of grilled and broiled items.
Define and describe the processes of braising and stewing, noting the similarities and
differences.
Braise and stew foods to the proper doneness.
Evaluate the quality of braised and stewed items.
Define and describe the process of shallow-poaching.
Prepare shallow-poached foods properly and produce a sauce that incorporates the
cooking liquid.
Evaluate the quality of shallow-poached items.
Define poaching and simmering and correctly identify the temperature range at which
each occurs.
Poach and simmer foods to the proper doneness.
Evaluate the quality of poached and simmered foods.
Define and describe the boiling and steaming process.
Prepare boiled and steamed foods to the proper doneness.
Evaluate the quality of boiled and steamed items.
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12.1
13.1
13.2
14.1
14.2
Utilize standard weights and measures to demonstrate proper scaling and measurement
techniques.
Identify and use herbs, spices, oils and vinegar, condiments, marinades and rubs.
Evaluate the quality of herbs, spices, oils, vinegar, condiments, marinades, and rubs.
Using the basic cooking methods prepare meat, seafood, poultry, and variety meats to the
proper doneness.
Evaluate the quality of prepared meats, seafood, poultry, and variety meats.
DISABILITIES SERVICES:
UAF has a Disability Services office that operates in conjunction with the College of
Rural and Community Development's (CRCD) campuses and UAF’s Center for Distance
Education (CDE). Disability Services, a part of UAF’s Center for Health and Counseling,
provides academic accommodations to enrolled students who are identified as being
eligible for these services.
If you believe you are eligible, please visit http://www.uaf.edu/chc/disability.html on the
web or contact a student affairs staff person at your nearest local campus. You can also
contact Disability Services on the Fairbanks Campus at (907) 474-7043, fydso@uaf.edu.
SUPPORT SERVICES:
TVC’s Learning, Math, and Writing Centers can help you achieve educational success. The staff
in these centers provides drop-in assistance with basic math, reading, writing and computer
skills. They offer a friendly, supportive learning environment.
Detailed information about these services are in the Student Handbook, College Catalog, and
online. Links to these resources are located at http://www.tvc.uaf.edu/lc/index.html
COURSE POLICIES:
1. Attendance: Attend every lecture and lab session. Students with more than two tardy or
absence could be asked to drop the course.
2. Instructor reserves the right to withdraw a student not in compliance with program policy.
3. Any student who misses a class has assumed the responsibility to gather the information
covered in class and the assignment for the following class.
Classmate
________________
________________
Phone
________________
________________
E-mail
________________
________________
4. Expected Classroom Behavior:
 Arrive prepared, on-time, with homework completed and previous lessons reviewed
 Participate in the entire class, including individual and small group/ partner activities
 Respect all of those in the kitchen at all times
 Adhere to the “rules of the kitchen” as described in class
 No cell phone use in class.
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5. STUDENT RESPONSIBILITIES--METHODS OF LEARNING:
 Reading and studying the textbook
 Contributing to discussions by asking questions and taking notes in lecture
 Using lab time effectively
 Completing all assigned class work and homework
INSTRUCTIONAL METHODS & EVALUATION:
1. Reading Assignments
2. Demonstrations
3. Product Critique
4. Lectures and Videos
5. Workbook Assignments
6. Ongoing Feedback
Assignments and Final Course Grade
Lecture/Lab Attendance, Participation &
11 @ 10 points
Professionalism
Quizzes
11 @ 10 points
Weekly Homework Assignments (Discussion
9 @ 10 points
Questions)
Mid-term Written Exam
50 points
Written Baking Final
50 points
Group Presentation
100 points
Session Worksheets
11 @ 10 points
Community Service with typed written paper
2 @ 10 points
* Mid-term practical – Knife skills
90 points
French Fries
30 points
Sautéed vegetable
30 points
Steamed vegetable
30 points
* Final Practical - Final plate
100 points
Knife skills
30 points
Protein cookery
30 points
Presentation
20 points
Total Points Possible
110 points
110 points
90 points
50 points
50 points
100 points
110 points
20 points
180 points
180 points
1000 points
A > 90%
B = 80% - 89%
C = 70% - 79%
D = 60% - 69%
F < 59%
*Overall letter grade for the course will not exceed the letter grade averaged on the three practical
assessment tools. For example, if you earn 92%, 83%, 92%, on practical exams for an average of
89%, you will receive a grade no higher than “B” for the course.
*In addition you must pass all practical evaluations/exams with a “C” or better, in order to PASS
the course!!
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COURSE CALENDAR & CLASS ASSIGNMENT SCHEDULE:
Course Schedule
Day & Date
Session 1
Read/do for class
Session 2
Chapters 1-3 & 7 quiz
Session 3
Chapter 4 & 28
quiz
Lecture
Introductions,
syllabus and
orientation
Mise en place & knife
skills
Dry heat methods
Session 4
Chapter 4 & 28
quiz
Moist heat methods
Session 5
Chapter 11 & 5
quiz
Session 6
Chapter 13 & 6
quiz
Session 7
quiz
Session 10
Chapter 15 &
appendix 2
Mid term
Chapter 24 &
appendix 5
Chapter 25
quiz
Cooking meat &
game
Cooking poultry &
game birds
Cooking fish &
shellfish
Mid-term
Breakfast
preparation
Dairy & beverages
Session 11
Chapter 21
quiz
Fats & emulsions
Session 12
Chapter
quiz
Sensory evaluation
quiz
Review for final
exams
Written and ID
Session 8
Session 9
Session 13
Session 14
Final exam
Homework due
quiz
Lab
orientation
Knife skills & recipe
Knife skills & Dry heat
cookery recipes
Knife skills & Moist heat
cookery recipes
Knife skills & recipes
Lab book #14
Knife skills & recipes
Lab book #14
Knife skills & recipes
Lab book #15
Knife skills
Knife skills & recipes
Lab book # 12
Knife skills & recipes
Lab book #13
Knife skills & recipes
Lab book #10
Knife skills & recipes
Lab book # 18 & 20
Make-up time
Practical exam
The schedule is a projected progression of the class and subject to change
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