CAH F141 Culinary II – Stocks, Soups & Sauces
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 II – Stocks, Soups and Sauces
CAH 140 & 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:
Course Textbook: Professional Cooking, Gisslen 7th ed. Wiley Publishing
Supplementary Readings: The Chef’s Companion, Riely 3rd ed. Wiley Publishing
Sauces, Peterson 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 DESCRIPTION:
Students study and apply cooking methods of scratch cookery through small batch assignments.
Areas of study include stocks, thickeners; roux based sauces to include the four mother sauces,
hot and cold emulsions, butter sauces, salsas, vinaigrettes, and reductions as well as soups to
include cream, clear and potage soups.
GENERAL DESCRIPTION OF GOALS:
1. Understand making various stocks from start to finish including ingredients, processes, and
quality.
2. Describe, prepare and evaluate various grand and non-grand, classical and contemporary
sauces.
3. Describe, prepare and evaluate a variety of styles of soup.
4. Describe, prepare and evaluate a variety of dessert style sauces.
STUDENT LEARNING OUTCOMES/OBJECTIVES:
Upon completion of this class the student will be able to:
1.1.
1.2
1.3
1.4
1.5
1.6
1.7
2.1
2.2
2.3
2.4
Define stock and describe its uses.
Identify different types of stocks.
List the basic ingredients needed for making stocks.
Describe the functions of the ingredients.
Describe the process of making stocks.
Prepare a variety of stocks.
Evaluate the quality of a properly made stock.
Define, describe and explain the purpose of sauces.
Identify and prepare the grand sauces.
Prepare a variety of non-grand/classical sauces.
List the basic ingredients needed for making grand and non-grand sauces.
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2.5
2.6
3.1
3.2
3.3
3.4
4.1
4.2
Describe the functions of the ingredients in sauces.
Evaluate the quality of a properly made sauce.
Define and describe soup and identify its two basic categories.
Prepare a variety of soups from each category.
Describe the process of making each category of soup.
Evaluate the quality of a properly made soup.
Define and describe creams, custards, puddings and related sauces.
Describe the various types of uses of and preparation methods of various creams, custards,
puddings, and related sauces.
4.3 Evaluate the quality of prepared creams, custards, pudding and related sauces.
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
________________
________________
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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.
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 – consommé
60 points
Butter sauce
60 points
Roux thickened
60 points
* Final Practical – cream soup
60 points
Integral sauce
60 points
Finishing sauce
60 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
Session
2
Session
3
Session
4
Session
5
Session
6
Session
7
Session
8
Session
9
Session
10
Session
11
Session
12
Session
13
Session
14
Read/do for class
Homework due
Lecture
Lab
stocks
stocks
Mother sauces
Veloute & Bechemel
Mother sauces
Tomato
Mother sauces
Espagnole
Butter sauces
Veloute & Bechamel
Chapter 8
quiz
Chapter 8
quiz
Chapter 8
quiz
Chapter 8
quiz
Chapter 9
quiz
Consomme & Clear
soups
Mid term written
Consommé and clear
soups
Mid term practical
Chapter 9
quiz
Thickened soups
Thickened soups
Chapter 8
quiz
Chapter 21
quiz
Chapter 8
quiz
Chapter 35
quiz
Salsa, relish, oils &
chutney
Marinades &
dressings
Finishing sauces
Coulis, reductions, oils
Dessert sauces
Salsa, relish, oils &
chutney
Marinades &
dressings
Finishing sauces
Coulis, reductions, oils
Dessert sauces
Chapter 8
quiz
Integral sauces
Integral sauces
Final written exam
Final practical exam
Mid term exams
Final exams
Tomato sauces
Espagnole
Butter sauces
The schedule is a projected progression of the class and subject to change
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