Columbia College Hospitality Management Program
An American Culinary Federation Accredited Program
Hospitality Management Program
133a
Introduction to Commercial Food Preparation
Course Information & Course Calendar
Fall 2014
Chef Instructor: Richard Vierra
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COLUMBIA COLLEGE
HOSPITALITY MANAGEMENT PROGRAM
An American Culinary Federation Accredited Program
Course Title: Introduction to Commercial Food Preparation
Course Number: Hospitality Management 133A
Course Section Number: 0983
Course Description
Initial culinary training for chefs, Introduction to safe, sanitary and efficient food
production procedures. Orientation and training on equipment, hand tools and
foods. Application of nutritional concepts. Food inventory management.
Traditional and computer-aided recipe writing/costing. Adopting professional
standards regarding uniforms, dependability, teamwork and performance.
Expected Course Outcomes
Students are knowledgeable in the preparation of basic foods and the skills
necessary to identify and safely manipulate and operate hand held, small and large
food processing equipment. They understand and can apply safe food and
sanitation techniques including receiving, storage and food use regulations
compliance, and are knowledgeable in proper procedures for cleaning and routine
maintenance of a small restaurant kitchen and for maintaining personal hygiene.
Students are able to follow and make up simple recipes and are proficient in
selected cooking techniques. Students have skills necessary to work as apprentices
in small restaurants or buffet lines.
DSP&S Services
DSP&S focuses on providing services and accommodations that are
not available else ware in the college. DSP&S offers the following
services and accommodations to qualified students:
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Adapted Physical Education Services
Students with disabilities who cannot participate in or benefit from
offerings in the regular physical education program are provided with
individualized adapted physical education classes.
Alternate Media
Requests for material in alternate format will be considered on a case by case
basis. Students in need of extra large print, various e-text formats or book on-tape
must request this accommodation, specifying the desired format. Students must
discuss the appropriateness of the request with the Alternative Media Specialist.
Counseling
Personal, academic, vocational and disability management counseling
are available with a DSP&S Counselor by appointment from 9:00AM to
4:00 PM Monday through Friday. Students needing evening
appointments must make special arrangements with the DSP&S Office.
Walk-ins are limited to time available.
Class Lecture Time: Tuesday 3:45-5:15 PM
Course Lab Times: 7:00-12:30 AM OR 10:00-3:30 PM
Lab Meeting Days Monday, Tuesday, Wednesday or Thursday
Professor/Chef Instructor: Richard Vierra Office Telephone: 588-5205 Fax: 209-588-5316
Email: vierrar@yosemite.edu or wombleg@yosemite.edu (please note use all lower case & no
underline)
Webpage: http://gocolumbia.org
Classroom and laboratory location: Manzanita 3
Office location: Manzanita 2
Office Hours: Monday 1:00-3:00 PM. Tuesday 1:00-3:00 PM.
LABORATORY ASSISTANT: Jason Romano
Instructor of Record: Monday, Jason Romano, Tuesday Richard Vierra,
Wednesday Raymond Mansu, Thursday Dale Robbins.
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REQUIRED READING:
1.) Title:
On Cooking 5th Edition
2.) On Cooking Workbook 5th Edition
Author: Sarah R. Labensky, Alan M. Hause
Publisher: Prentice Hall
ISBN:
Sarah R. Labensky, Alan M. Hause
Prentice Hall
978-0-13-715576-7
978-0-13-510889-5
OPTIONAL READING:
Title:
Sauces “Classical and Contemporary Sauce Making” 2nd Edition
Author: James Peterson
Publisher: Van Nostrand Reinhold
ISBN:
0-442-02615-3
Title:
Webster’s New World Dictionary of Culinary Arts
Author: Steven Labensky, Gaye G. Ingram, and Sarah R. Labensky
Publisher: Prentice Hall
ISBN:
0-13-475732-7
3) The Modesto Bee Food Section 4) San Francisco Chronicle Food Section
Wednesday section
Wednesday section
Additional Web Sites and Food Magazines (Several are located in the Manzanita 2 class room)
GRADING STANDARDS/POLICIES
There are five areas that make up your final grade.
Please note: You must pass all of the areas below to receive a passing
grade in the class. This means if you fail or receive a D in any area you
will fail the class. Remember, a passing grade is considered to be a C.
1. LAB
There are 16 Labs with a value of 10 Points each Total Value of 160 Points
2. LECTURE
There Are 16 Lectures with a value of 10 points each Total Value of 160 points
3. ASSIGNMENTS
There Are 25 Assignments value of 10 points each with a Total Value of 250 points
You must pass each area to pass the class.
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4. TESTS
There are a total of 1170 points in this area
5. Competencies:
There are 23 required knowledge and skill competencies as required by the
American Culinary Federation for cooking programs for a total value of 230 points
Please read the following explanations for each area that makes up your final grade.
1. Lab: You may receive a maximum of 10 points for each lab that you attend and meet the
standards required... The final lab of the semester is worth 10% of your lab grade. There
are no “make ups” for a lab that is considered unexcused. A lab day that is missed and
considered excused must be made up within two weeks of the missed lab day. You must
get prior permission of the professor/chef instructor to make up any missed lab day. If the
lab day is not made up it will be considered a missed lab. A lab day is considered any day
that you are scheduled to be in lab. Scheduled lab days might include days the Cellar
Restaurant is closed. You are required to participate one lab day per week for the entire
semester. However, I encourage you to attend more labs. This is a learning process for
you, the more you are here the more we believe you will acquire about the industry. There
are no lab make-ups after 11-18-13 Thursday. (week 13)
You must attend 13 of 16 labs in order to pass the course.
Grading standard – Lab: In order to receive the maximum allowable points you must
do the following:
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Report to every lab during the semester on time.
Ask questions and participate as a team member.
Wear the proper uniform, (a chef hat, a chef coat, embroidered name, chef
pants(traditional), 4 way, bib or bistro style apron, closed toe shoes
Supplies – Pocket size notepad, ink pen, sharpie (black) and pocket thermometer.
Your station must be cleaned up at the end of your lab day.
Complete the entire lab day.
Unexcused means the following. If you do not make prior arrangements with an
instructor of record you can not make up a lab. No exceptions. If we have not heard
from you within 30 minutes after the scheduled lab start time, there will be no make
up opportunity extended to you.
All students will be inspected by the Adjunct Instructor on duty for the day. Points will be
taken off for any infraction of the above. I will deduct one point from each area of your lab
grade that does not meet the above standards. You must attend 13 of 16 available lab days to
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receive a passing grade and you must attend the last lab of the semester which is clean up or
the maximum grade you can receive is a “D” grade for the semester.
2. Lectures: You may receive a maximum of 10 points for lectures. There is no “make ups” for
a missed lecture.
Grading standard – In order to receive the maximum allowable points you must do the
following.
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Participate in the lectures by asking questions.
Turn in all projects assigned in class.
Participate as a team member during class projects and discussions.
3. Assignments: Your assignments are graded on the traditional percentage method. If you
turn in late work it will receive 1 points off per day for a total of 5 points for each assignment.
4. Quizzes/Tests:
Test Dates are given are in your syllabus
We use “BLACKBOARD” an online class management system to post
your assignments, lab grades, lecture grades, and tests. Please review
this area frequently so you can know where you are grade wise. I
encourage you to get printouts of your grade status during the semester
so you always know where your grade stands.
Your final grade is based on total points possible; however, if you are under 70% in any
of the above areas you will fail the class. The above areas at 70% are the first factor I
consider prior to your final grade. If you are above 70% in all areas your grade will be
based on total points accumulated against total points possible using the traditional
grading system.
SPECIAL NOTES FOR 133A CLASS SYLLABUS
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1. All assignments must be turned in or you may receive the grade equivalent to your final
cumulative assignment grade for the semester.
2. Cell phones and pagers are to be off during lecture or lab times.
3. Please, remember to ask questions or come by to see me during office hour if you need
assistance or make an appointment. Thank you for being part of the hospitality management
program.
Breakfast Breaks:
You are provided a half hour break; See your chef instructor on duty.
Lunch Breaks:
You are provided a half hour break between 1:30 and 2:PM
There are no other times provided for breaks unless by request
ASSIGNMENTS:
1. All outside class assignments are due at the beginning of the next lecture.
2. All outside class assignments are required to have the following:
 NAME:
 TITLE OF ASSIGNMENT:
 DATE DUE:
 ASSIGNMENTS ARE TO BE STAPLED IF NECESSARY:
Name, Title, and Date are to be in the upper right hand corner of the title page of the assignment
you are working on.
3. I will deduct one point for each of these items that are missing.
4. You have three ways to turn in assignments, 1.Email, 2. In Class, 3.Blackboard, however, all
assignments are due at the beginning of the next lecture day after they are assigned. They are
considered late if not turned in by this time.
5. It is your responsibility to drop the course if you feel it is necessary.
6. All assignments must be typed
Keep all assignments so you can match them up with Blackboard.
Recommendations for success in this class
1. Get involved in a study group as soon as possible.
2. Start to network with your classmates as soon as you can………
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3. Stop by for a personal interview with the scholarship office, there is
money available, but you have to apply!!!!!
4. Participate in all activities that are available.
5. If we all put out a 150 % effort everyone will benefit and have a good
time. Thank you……………….
A FEW POINTS TO REMEMBER:
1. This syllabus is subject to change, sometimes without notice
2. I reserve the right to adjust this syllabus as necessary.
You have two weeks from the first class meeting date to challenge or ask
question about this syllabus, after that we will operate from this for the
semester
Orientation for Equipment Operation and Safety Wednesday 9:00
to 11:30 and /or 12:00 to 2:30 and on Thursday 9:00 to 11:30 and or
12:00 to 2:30
Columbia College Hospitality Management Program
Fall 2014
Course Calendar/Syllabus
Class Lecture/Demonstration Time 3:45-5:15 PM. Tuesdays
Laboratory Times: A.M. shift - 7:00AM -12:30 PM.
P.M. shift – 10:30 AM – 3:30 PM
 You are required to attend one lab and one lecture per week for the
entire semester.
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WEEK 1: 1-14-14
Lecture Topics: Intro, Tour
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Introduction of Instructor, Richard Vierra
Laboratory Assistant: Jason Romano
Introduction of Students: Tell us a little bit about yourself.
Brief tour of restaurant, kitchen, classroom, bake shop & office
Policies: Eating, Breaks during lab, Uniforms, Attendance & Grading
Expectations of the class
History of the profession
Review Final Project due 4-15-14 and 3 Specials due 3-11-14
Your uniform – an example and the best way to secure one.
Your Grant……how it works for you.
Orientation
Handouts
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Syllabus
Competencies ( on line)
Assignments
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Buy the textbook, workbook (study guide)
A handwritten paper “Why do you want to be in this profession”. DUE 1-21-14
Chapter 4, “Tools and Equipment”
Remember; ALWAYS do the related assignments in workbook that refer to
chapters in book when they are assigned.
Additional Items
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Determination of lab days & times
 The Cellar Restaurant is scheduled to open 1-21-14
 First buffet 1-27-14
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Use the CD that is provided with your book.
Vocabulary/Equipment
Restaurant
Grande Cuisine
WEEK 2: 1-21-14
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Lecture Topics
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Organization of labs
Safety and sanitation HPMGT. 120 Class
Clean up schedule/procedures
Discussion of assignments
Professional qualities, customer service, hospitality
Equipment Identification
Chemicals that are used in a commercial kitchen
Material Safety Data Sheets
Kitchen vessels and hand tools
Handouts
Assignments
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Chapter 2, “Food Safety and Sanitation”
Read Prefix, Chapter 1 “Professionalism”
Additional Items
Vocabulary/Equipment
Rondeau
Roasting
Baking
WEEK 3: 1-28-14
Lecture Topics
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Understanding kitchen fires and how to prevent them.
Proper safety procedures for handling kitchen fires
Safety items utilized in the kitchen
Videos, Personal Hygiene & Food Temperature and Storage
Handouts
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Safety terms for kitchen use
A pint’s a pound……The world around
Assignments
Chapter 5, “Knife Skills”
 Synopsis of two videos (a half page on each video)
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Additional Items
Review of the specials 3 which are due this semester
Three specials are required by Week 9
Requirements of the specials are as follows:
Turn in the recipes/Procedure
This project is worth 90 points in your assignments area
Vocabulary/Equipment
Tang
Bacteria
Food Temperature Danger Zone
Temperature of food Zone
WEEK 4: 2-04-14
Lecture Topics
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Knife Skills Lecture:
1. Metals in knives
2. Sharpening
Knife skills (DEMONSTRATION)
1. Proper sharpening techniques for french and pairing knife.
2. Proper safety techniques for utilization of knives.
Kitchen vessels and hand tools
Review of the specials required
Handouts
Assignments
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Chapter 20, Eggs
Additional Items
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1st Test – In class
 Review of Final Project due week 14
Vocabulary/Equipment
Emulsion
Dressing
WEEK 5: 2-11-14
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Lecture Topics
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Breakfast cooking (DEMONSTRATION)
Egg cooking (DEMONSTRATION)
Food temperature danger zones
Handouts
Assignments
Chapter 24 “Salad and Salad Dressings”
Chapter 13 “Beef”
Additional Items
WEEK 6: 2-18-14
Lecture Topics
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Salads and Salad Dressings (DEMONSTRATION)
Video - Beef Identification
Lettuces, samples and uses
Handouts
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Menu Salads
Beef, “Food Service” Cuts
Assignments
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Chapter 9 “Principles of Cooking”
Additional Items
Vocabulary/Equipment
Caramelization
Demi-Glace
WEEK 7: 2-25-14
Lecture Topics
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Cooking:(DEMONSTRATION)
1. Grilling, Pan searing & charbroiling
Handouts
Assignments
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Chapter 26 “Sandwiches”
Chapter 7 “Dairy Products”
Additional Items
Vocabulary/Equipment
Bacteria
Curffl
WEEK 8: 3-04-14
Lecture Topics
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Dairy products
Manufacturing cream, half/half, lo-fat, no-fat, milk sour cream, butter, unsalted butter
Sandwiches
Pasta (DEMONSTRATION)
Handouts
Assignments
Chapter 8 Mise En Place
Additional Items
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Review for midterm
You are to change to breakfast or lunch for next week and the balance of the semester
WEEK 9: 3-11-14
Lecture Topics
Mid Term Exam in class
Handouts
Assignments
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Chapter 21 “Vegetables”
Vocabulary/Equipment
Blanching
Pasteurization
Ultra Pasteurization
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WEEK 10: 3-18-14
Lecture Topics
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A review of the health codes and what it means to a kitchen.
Vegetables in the Commercial Kitchen
Chicken Fabrication ( Demonstration)
Handouts
Assignments
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Chapter 17 “Poultry
Additional Items
Vocabulary/Equipment
Stock
Sauce
WEEK 11: 3-25-14
Lecture Topics
Mother sauces
Introduction to food costing
Introduction to mother sauces and some derivatives
Handouts
Mother sauces handout
Assignments
Vocabulary/Equipment
Stock
Sauce 5 mother sauces
Liaison
WEEK 12: 4-01-14
Lecture Topics
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Practical exam
Egg cookery (Observed in Lab)
Review your final project
Assignments
Chapter 6 “ Flavors & Flavorings”
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Additional Items
Cellar Restaurant closes on Thursday 4-24-14
How to calculate you final grade on Blackboard
Handouts
WEEK 13: 4-01-14
Lecture topics
Introduction to stock making
Introduction to soup making
Herbs & Spices
Week 14: 04-15-14
Lecture Topics
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Final Project is Due
Introduction to the “133B” class
Review for final
Competencies are due on line today……
Handouts
Assignments
Additional Items
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Please remember, you must come to the final lab for clean up or you will get an
incomplete.
No past assignments accepted after this class lecture.
Week 15: 4-22-14
Lecture Topics
 Final exam in class
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Clean up week Mon. 4-28-14 Tues. 4-29-14 Wed. 4-30-14 Thurs. 5-01-14
Week 16: 4-29-14
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Wrap up class, final grades and semester work to be distributed. Turn in
your final grade estimate for Blackboard
Have a fun Summer you deserve it!
Grading Scale for the Final Project
Total points possible for this project is 100 points
If your project is not typed, you will automatically lose 21 points from the total received
Description of restaurant…………………………..22 points possible
Outside of the building, inside, how are people dressed, tables and chairs
Your opinion of the food and service…………………22 points possible
Was the food good, great, what would you change if anything?
Your overall opinion of the dining experience………..22 points possible
Did everything go great? Was the service excellent? Would you change anything based
on what you have learned or know?
Your recommendation for improvement…………..22 points possible
Title page……………………………12 points possible
Name, Date Due, title of project and class
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Please note: these ideas are only to assist you in development of your final project. Your final
project is your opinions. Please tell us why you like or dislike things, for example, I did not like
the dish because it had too much salt. Any questions please ask ahead of time.
FINAL PROJECT DESCRIPTION FOR 133A
A RESTAURANT CRITIQUE
 Pick an upper scale restaurant that is not chain owned
 Critique this particular restaurant which includes the food, service, dining room
experience,
 Critique the food for flavor, how it was prepared, what cooking techniques
were used, and what recommendations would you have for improvement.
 Rate the restaurant on a scale of 1-10 and tell why you gave the restaurant this
rating.
 This project is intended to give you an in depth look at how a restaurant is
operated and what makes a “good” restaurant versus a “bad” restaurant.
 Must be 1-2 pages in length typed.
 Must include a title page
Please ask any questions ahead of time prior to a disaster happening.
Turn in this project on the due date; we do not accept early or late projects.
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THIS PROJECT IS DUE WEEK 14
11-25-13
Hospitality Management 133-A Commercial Food Preparation
Grading Rubric for Final Project
A.
To receive an A on this assignment You must have the following :
1.
2.
3.
4.
5.
B.
Superior design and complete content
No Misspelled words
Proper format
Pricing is correct
Color and design flow together
To receive a B on this assignment you must have the following:
1.
2.
3.
4.
5.
Above average design and complete content
No misspelled words
Formatting is not completely accurate
Pricing is accurate however questionable
Color and design are questionable
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C.
To Receive a C on this assignment You must have the following:
1.
2.
3.
4.
5.
Satisfactory design and complete content
No misspelled words
Formatting is not clear
Pricing is questionable
Color and design are not compatible
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