COURSE SECTION INFORMATION
School of Hospitality and Tourism
Food Demo 1
Culinary Management
Professor’s
Name:
Philippe Dubout
Email:
Duboutp@algonquincollege.c
om
Phone: Ext 7403
FOD 2111
Academic Year: 2010/2111
Office: H204-B
Out of Class
Assistance:
Course
Number:
Course
Section:
By appointment
Term:
Academic
Level:
Fall 2010
1
Section Specific Learning Resources
Include the following statements/list resources as appropriate:
 The textbooks for this course are the same as those listed in the approved course
outline available on Blackboard.
 List resources that are specific to this section:
 Textbooks
 Websites
 Audio/Video files
 Equipment or tools
 Etc.
 Other related materials will be provided to the student as required.
Learning Schedule
TOPICS
Practical and Written Tests
(Weeks 6, 7, 12)
Weekly Practical Evaluation
(Skill: 20%, Organization: 20%, Taste: 20%, Presentation:
20%,
Speed: 20%
(Minimum of 3 – Individual Assessments)
Homework – Recipe Journal
Sanitation
Individual Final Practical Exam
(Week 15)
Total
VALUE %
15%
40%
10%
10%
25%
100%
WEEKS
1
COURSE CONTENT
COURSE OUTLINE EXPLANATION
SANITATION, KITCHEN RULES, EQUIPMENT
MEASURING DEVICES AND MEASUREMENTS
METRIC SYSTEM
TOOLS, KNIVES
COOKING EQUIPMENT: STOVE, PILOT, BURNERS, OVEN
OPERATION
2
3
LIAISONS, ROUX VELOUTE
CREAM OF MUSHROOM SOUP
CHICKEN FRICASSEE – BATONNET OF CARROTS
RICE PILAF
5
Chapters 2, 3 & 5
15 to 61-105 to 123
Chapters7& 8
BROWN STOCK - VEAL
WHITE STOCK - CHICKEN
PROPER TECHNIQUE FOR STRAINING, COOLING, STORAGE
BOUQUET GARNI, ONION PIQUE, SACHET
KNIFE SHARPENING SKILLS: DEMO AND PRACTICE
FRESH HERB IDENTIFICATION
4
PAGE #
PUREE OF POTATO AND LEEK SOUP
(GARNISH JULIENNE OF CARROTS AND LEEKS)
ESCALOPE OF VEAL “VIENNESE STYLE”
CAULIFLOWER AU GRATIN (BECHAMEL, MORNAY)
CLAIRIFICATION/CONSOMME BRUNOISE
ROAST CHICKEN “AU JUS”
GARLIC (ROASTED) MASHED POTATOES
POACHED BROCCOLI
6
DEMI GLACE – GLACE DE VIANDE
BEEF BOURGUIGNON (MARINADE)
ROASTED NEW POTATOES
GLAZED GREEN BEANS
PRACTICAL TEST ON CUTS
7
ROAST LEG OF LAMB – JUS LIÉ
COCOTTE: POTATOES
BRAISED RED CABBAGE
PRACTICAL/WRITTEN TEST ON HERBS, SPICES AND
EQUIPMENT
164 to 166
160-163
141/42
84 to 88
172 to 175
241
428
647
247
335
567
228 to 230
388/89
562-611
189
357
616-562
Chapter 8: 316/17
620
583
8
9
10
DEVILLED EGGS / MAYONNAISE SAUCE
PORK CHOPS, “CHARCUTIERE” SAUCE
RATATOUILLE GAUFRETTE POTATOES
707-801
338
586-625
CAESAR SALAD (DRESSING, HOMEMADE CROUTONS:
PANFRIED)
BEEF POT ROAST
POTATO FONDANTE
GLAZED ROOTS VEGETABLES
727
354/55
FISH STOCK – COURT BOUILLON
POACHED HALIBUT – WHITE WINE SAUCE
TROUT (FILETS) AMANDINE
STEAMED POTATOES (TOURNEES)
GRILLED VEGETABLES
167-502
185-503
487
572
607/08-597
11
SALMON STEAK, MAITRE D’ HOTEL BUTTER
POTATOES PANCAKES
BRAISED CELERY
SOFT ROLLS
479
622
585
944
12
LAMB CURREY
RICE PILAF
PRACTICAL TEST ON SAUCES AND MEASUREMENTS
368
647
13
14
15
CHEESE OMELET
SCAMBLED EGGS PORTUGAISE
POACHED EGGS BENEDICT
(HOLLANDAISE SAUCE)
CREPES
COQ AU VIN (MARINADE)
PEAS A LA FRANCAISE
DEEP FRIED ONION RINGS
REVIEW OF FINAL EXAM
FINAL EXAM: PRACTICAL AND WRITTEN
Other Important Information
Examples of other information that may be included:
 Classroom policies specific to the course
 Assignment guides/rubrics
 Schedule of due dates
 How late assignments are handled
 NOTE:
Modifications could happen in the schedule due to special events.
CHAPTER 24
811 TO 825
196
434
585
599