CAH F243 Culinary IV – Ala Carte Cookery
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 IV – Ala Carte Cookery
CAH 141, CAH 175 & CAH 242 or instructor approval
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
American Regional Cuisine, The International Culinary Schools @ AI,
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:
Study focuses on the preparation of food items for service in a guest-centered a la carte
environment. Students will work in ala carte stations to include salads, broiler, sauté', expediter,
and tournant. Line cooking skills for fine dining as well as time budgeting and management will
be emphasized. Students will gain proficiency in the areas of kitchen sense, mise en place, and
hustle. An increased focus on the concepts of food presentation is emphasized. Projects include
menu design, research and design of dishes to include plate presentation. Students plan and
prepare up-scale theme menus.
GENERAL DESCRIPTION OF GOALS:
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14.
Identify, prepare and evaluate breakfast meat and batter products.
Describe egg cookery, prepare and evaluate various styles of egg preparation.
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
1.3
1.4
2.1
2.2
2.3
3.1
3.2
3.3
4.1
4.2
4.3
5.1
5.2
5.3
Identify and prepare a variety of breakfast meats.
Evaluate the quality of prepared breakfast meats.
Identify and prepare a variety of breakfast batter products.
Evaluate the quality of prepared breakfast batter products
Describe a variety of preparation techniques used in egg cookery.
Cook eggs using a variety of preparation techniques.
Evaluate the quality of prepared eggs.
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.
5.4 Evaluate the quality of roasted items.
6.1 Define and describe the barbecue process.
6.2 Select and prepare meats and seasonings and barbecue them to the appropriate doneness.
6.3 Evaluate the quality of barbecued items.
7.1 Define and describe the process of grilling and broiling.
7.2 Grill and broil foods to the proper doneness.
7.3 Evaluate the quality of grilled and broiled items.
8.1 Define and describe the processes of braising and stewing, noting the similarities and differences.
8.2 Braise and stew foods to the proper doneness.
8.3 Evaluate the quality of braised and stewed items.
9.1 Define and describe the process of shallow-poaching.
9.2 Prepare shallow-poached foods properly and produce a sauce that incorporates the cooking liquid.
9.3 Evaluate the quality of shallow-poached items.
10.1 Define poaching and simmering and correctly identify the temperature range at which each occurs.
10.2 Poach and simmer foods to the proper doneness.
10.3 Evaluate the quality of poached and simmered foods.
11.1 Define and describe the boiling and steaming process.
11.2 Prepare boiled and steamed foods to the proper doneness.
11.3 Evaluate the quality of boiled and steamed items.
12.1 Utilize standard weights and measures to demonstrate proper scaling and measurement techniques.
13.1 Identify and use herbs, spices, oils and vinegar, condiments, marinades and rubs.
14.1 Evaluate the quality of herbs, spices, oils, vinegar, condiments, marinades, and rubs.
15.1 Using the basic cooking methods, prepare meat, seafood, poultry, and variety meats to the
proper doneness.
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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
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________________
Phone
________________
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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
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INSTRUCTIONAL METHODS & EVALUATION:
1. Reading Assignments
4. Lectures and Videos
2. Demonstrations
5. Workbook Assignments
3. Product Critique
6. Ongoing Feedback
Assignments and Final Course Grade
Lecture/Lab Attendance, Participation &
11 @ 10 points 110 points
Professionalism
Quizzes
10 @ 10 points 100 points
Weekly Homework Assignments
8 @ 10 points 80 points
Written Final
100 points 100 points
Group Presentation
100 points 100 points
Community Service with typed written paper
2 @ 10 points 20 points
Total Points Possible 500 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!!
COURSE CALENDAR & CLASS ASSIGNMENT SCHEDULE:
Course Schedule
Day & Date
Read/do for
class
Session 1
Session 2
Session 3
Chapter 1
Chapter 2
Session 4
Session 5
Session 6
Session 7
Session 8
Session 9
Chapter 3
Chapter 4
Chapter 5
Chapter 6
Chapter 7
Chapter 8
Session 10
Session 11
Session 12
Session 13
Session 14
Chapter 9
Chapter 10
Chapter 11
Homework
due
Lecture
Lab
Introduction and class overview
Cuisine of New England
Cuisine of the Mid-Atlantic
States
Southern cuisine
Floribbean cuisine
Cajun & Creole cuisine
Cuisine of the Central Plains
Texas and Tex-Mex cuisine
Cuisines of the Southwest and
the Rockies
Cuisines of California
Cuisine of the Pacific Northwest
Cuisine of Hawaii buffet
Student menus
Student menus
Station orientation
Ala carte cooking
Ala carte cooking
Ala carte cooking
Ala carte cooking
Ala carte cooking
Ala carte cooking
Ala carte cooking
Ala carte cooking
Ala carte cooking
Ala carte cooking
Buffet cookery
Ala carte cooking
Ala carte cooking
The schedule is a projected progression of the class and subject to change
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