CAH 101 - Introduction to the Culinary Field
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:
Introduction to the Culinary Field
n/a
1 credit = 1 hour lecture
8:00 - 9:00am
n/a
Lecture, projects & group activities
Hutchison Institute of Technology rm 100A
n/a
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:
455- 2909
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:
So you want to be a Chef; 2nd ed. – Brefere, Drummond & Barnes,
Wiley Publishing
Culinary Math; 3rd ed. – Blocker & Hill, Wiley Publishing
Supplementary Readings: The Chef’s Companion, Riely, 3rd ed. Wiley Publishing
Required Supplies: calculator, pencil
Course Textbook:
COURSE DESCRIPTION:
Provides an overview of the many facets of the food industry and begins the student portfolio.
Students will learn culinary related math concepts; topics include basic math principles, weights
and measures, recipe conversion and baking formulas. These lessons will be used throughout the
culinary program.
GENERAL DESCRIPTION OF GOALS:
1.
2.
3.
4.
5.
Understanding the history and development of the hospitality industry, cuisine and
leading culinarians.
Gain an insight to professional organizations and their benefits.
Ability to cost food and convert recipes.
Outline the structure of organizations within the hospitality field.
Discuss industry trends, periodicals and ethics within the field.
STUDENT LEARNING OUTCOMES/OBJECTIVES:
Upon completion of this class the student will be able to:
1.1
1.2
1.3
2.1
3.1
3.2
3.3
3.4
4.1
5.1
5.2
5.3
Define hospitality and the philosophy of the hospitality industry.
Trace the growth and development of the hospitality and tourism industry.
Describe the various cuisines and contributions of leading culinarians.
Identify professional organizations within the field; explain purposes and benefits.
Perform basic math functions.
Calculate food costs and percentages.
Perform recipe yield conversions.
Determine selling price of menu items.
Outline the organization, structure and functional areas in various hospitality
organizations as a perspective for later courses in menu planning, purchasing, food
production and service, food and beverage controls, management, etc.
Discuss/evaluate industry trends as they relate to career opportunities and the future of
the industry.
Discuss and evaluate industry trade periodicals.
Discuss professional ethics practiced in the Industry.
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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. The Instructor reserves the right to drop a student at any time (IW).
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.
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
2. Demonstrations
3. Constructive Critique
4. Lectures and Videos
5. Workbook Assignments
6. Ongoing Feedback
GRADING STRUCTURE:
Attendance, Participation & Professionalism
Quizzes
Weekly Homework Assignments (Discussion Questions)
Mid-term Written Exam
Final Written Exam
Community Service with typed written paper
A > 90%
B = 80% - 89%
C = 70% - 79%
13 @ 5 points
8 @ 10 points
11 @ 10 points
100 points
100 points
1 @ 45 points
Total Points Possible
D = 60% - 69%
65 points
80 points
110 points
100 points
100 points
45 points
500 points
F < 59%
COURSE CALENDAR & CLASS ASSIGNMENT SCHEDULE:
Read/do for class
Course Schedule
Homework due
Day & Date
Session 1
Session 2
Quiz
Chef ch 1-6
Session 3
Session 4
Chef ch 7-9
Chef ch 10-12
Worksheet 1
Worksheet 2
Quiz 2
Session 5
Math ch 1 & 2
Worksheet 3
Quiz 3
Session 6
Math ch 3 & 4
Worksheet 4
Quiz 4
Session 7
Math ch 5 & 6
Worksheet 5
Session 8
Session 9
Session 10
Mid-term
Math ch 7 & 8
Math ch 9 & 10
Worksheet 6
Worksheet 7
Quiz 5
Session 11
Math ch 11 & 12
Worksheet 8
Quiz 6
Session 12
Math ch 13 & 14
Worksheet 9
Quiz 7
Session 13
Session 14
Math ch 15
Final exam
Worksheet 10
Worksheet 11
Quiz 8
Quiz 1
Lecture
The diverse culinary
career
Feeding the masses
What more in a culinary
career
Basic math and
measures
Metrics measures and
conversions
Conversions and
advanced conversions
n/a
Yield percentage
Finding cost and edible
portion cost
Recipe costing and yield
percentage
Beverage cost and
recipe conversions
Kitchen ratios
Final exam
The schedule is a projected progression of the class and subject to change
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