CAH F242 Culinary III – Vegetables & Starch
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 III – Vegetables and Starches
CAH F140
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
The Visual Food Lover’s Guide, QA International, 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:
Students study and apply cooking methods of scratch cookery through small batch assignments.
Areas of study include rice and grains, potato products, wheat based products to include pastas,
dumplings, beans and soy products, fruits, vegetables, salads, center-of-the-plate items and
sandwiches. The student will continually be given the opportunity to express him or herself
through the art of plate presentation and garnishing.
GENERAL DESCRIPTION OF GOALS:
1.
2.
3.
4.
5.
Identify, prepare and evaluate various non-meat food items.
Define, identify, and prepare a variety of salad dressings.
Identify, prepare and evaluate salad greens.
Identify, prepare and evaluate a variety of composed salads.
Identify, prepare and evaluate a variety of hot and cold sandwiches.
STUDENT LEARNING OUTCOMES/OBJECTIVES:
Upon completion of this class the student will be able to:
1.1 Identify a variety of fruits, vegetables, starches, legumes and grains.
1.2 Prepare a variety of fruits, vegetables, starches, legumes and grains using the basic cooking
methods.
1.3 Evaluate the quality of prepared fruits, vegetables, starches, legumes and grains.
2.1 Define salad dressing and describe its purposes.
2.2 Identify, define, and describe the types of salad dressings.
2.3 Prepare a variety of salad dressings and evaluate the quality of each.
3.1 Identify a variety of common salad greens.
3.2 Prepare and dress greens for a salad.
3.3 Evaluate the quality of properly prepared and dressed green salad.
4.1 Identify, describe, and prepare a variety of composed salads.
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4.2
5.1
5.2
5.3
Evaluate the quality of composed salads.
Identify, and describe the purpose of the elements of a sandwich.
Prepare a variety of hot and cold sandwiches.
Evaluate the quality of sandwiches.
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 Final Exam
50 points
Group Presentation
100 points
Session Worksheets
11 @ 10 points
Community Service with typed written paper
2 @ 10 points
* Mid-term practical –
Mayonnaise
60 points
Mashed potatoes
60 points
Sandwich
60 points
* Final Practical –
Vegetable dish with fresh pasta
100 points
Composed salad
80 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 quiz
2
Session quiz
3
Session quiz
4
Session quiz
5
Session quiz
6
Session
7
Session quiz
8
Session quiz
9
Session quiz
10
Session quiz
11
Session quiz
12
Session quiz
13
Session
14
Read/do for class
Chapter
Homework due
Lecture
Chapter 16 & 17
Worksheet
Vegetables
Chapter 21
Worksheet
Chapter 22 & 23
Worksheet
Visual Food
Lover’s Guide
Chapter 18
Worksheet
Salad & salad
dressing
Sandwiches &
Hors d’oeuvres
Fruits
Worksheet
Potatoes
Mid-term
Worksheet
Mid-term
Chapter 19
Legumes
Lab
Vegetable cookery
Lab book #8
Salad prep & composition
Lab book # 9
Sandwich exploration
Hors d’oeuvre production
Fruit recipes
Lab book # 7
Potato ID cookery &
recipes
Mid-term
Chapter 19
Worksheet
Grains
Chapter 19
Worksheet
Pasta
Legume ID & recipes
Lab book # 16
Grain ID & recipes
Lab book # 3
Pasta making
Chapter 19
Worksheet
Dumplings
Dumpling making
Chapter 20
Worksheet
Vegetarian
Chapter 24
Worksheet
Canning &
freezing
Final written
exam
Vegetarian recipes
Lab book # 16
Preservation of products
Lab book # 2
Final practical exam
Final exams
The schedule is a projected progression of the class and subject to change
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