Metropolitan Community College
COURSE OUTLINE FORM
(Page 1 of 4)
Course Title: PROTEIN BASICS
Course Prefix & No.:
1130
LEC: LAB:
2
6
Credit Hours:
4
COURSE DESCRIPTION:
Students study and apply cooking methods of scratch cookery through small batch assignments. Areas of study
include shellfish, fin fish, poultry identification and fabrication, poultry cookery, meat identification and
fabrication, beef, veal, pork, lamb and offals.
COURSE PREREQUISITE (S):
CHRM 1010, 1020, 1030
RATIONALE:
In order to develop a solid foundation of culinary knowledge, one must understand the basic properties and
functions of food and its components, and to understand what happens to it as it is processed and cooked.
REQUIRED TEXTBOOK (S) and/or MATERIALS:
Title:
"ON COOKING"
Edition:
3rd Edition
Author:
Sarah Labenski
Publisher:
Prentice Hall
Materials:
Laboratory Workbook, In-House Publication
Attached course outline written by: Brian O'Malley, Tina Powers
Date: 10/02/04
Reviewed/Revised by:
Date:
Jim Trebbien
Effective quarter of course outline: FA/05
Date:
Dean:
Date:
M. Jane Franklin
Course Objectives, Topical Unit Outlines, and Unit Objectives must be attached to this form.
O’Malley, Powers, Trebbien 10/03/04
Metropolitan Community College
COURSE OUTLINE FORM
(Page 2 of 4)
TITLE: PROTEIN BASICS
PREFIX/NO: CHRM 1130
COURSE OBJECTIVES:
To apply basic culinary principles to small batch food preparation.
2.
To be able to recognize basic food qualities and standards.
3.
Prepare shellfish, fin fish, poultry, beef, veal, pork and lamb to industry standards.
4.
Develop skills necessary to meet industry standards of time and motion in the kitchen (i.e.: knife skills,
measurements, utilization of kitchen tools and equipment, utilization of materials, etc.)
5.
To develop and reinforce basic organizational skills and procedures.
6.
Develop workplace skills to include, following directions, teamwork, problem solving, perseverance,
self-direction, reliability, professional appearance, etc.
7.
To accumulate knowledge and technical skills necessary to handle and prepare to standard all of the
classes of foods addressed in this course.
TOPICAL UNIT OUTLINE/UNIT OBJECTIVES:
UNIT I: SHELL FISH
Upon completion of this unit, the student will be able to:
1.
Define and identify mollusks, crustaceans and other shellfish.
2.
Identify standards of quality in shellfish.
3.
Define the cooking characteristics of shellfish.
4.
Prepare a variety of shellfish by broiling, sautéing, steaming, roasting, deep frying, baking and
boiling.
5.
Evaluate a variety of shellfish.
UNIT II: FINFISH
Upon completion of this unit, the student will be able to:
1.
Define and identify finfish, broth fresh water and salt-water varieties.
2.
Identify standards of quality in finfish.
3.
Define the cooking characteristics of finfish.
4.
Describe the function and types of cuts if fin fish.
5.
Prepare a variety of finfish by broiling, grilling, sautéing, poaching, baking, and deep-frying.
6.
Describe the methods of handling fresh finfish and storage.
7.
Evaluate a variety of cooked finfish for quality based on industry standards.
UNIT III: POULTRY FABRICATION
Upon completion of this unit, the student will be able to:
1.
Define and identify a variety of poultry.
2.
Identify standards of quality in poultry.
3.
Recognize cooking characteristics of poultry.
4.
Evaluate poultry fabrication-yield tests.
O’Malley, Powers, Trebbien 10/03/04
Metropolitan Community College
COURSE OUTLINE FORM
(Page 3 of 4)
UNIT IV: POULTRY COOOKERY
Upon completion of this unit, the student will be able to:
1.
Identify a variety of cooking methods for poultry.
2.
Prepare poultry using a variety of cookery methods: baking, roasting, broiling, stewing, sautéing, deepfry, poach, steam, grill.
3.
Evaluate a variety of cooked poultry items.
4.
Handle and store a variety of poultry products using HACCP methods.
UNIT V: MEAT IDENTIFICATION VEAL, BEEF, PORK, LAMB: YIELD TESTING
Upon completion of this unit, the student will be able to:
1.
Identify NAMPS standards market forms of red meats.
2.
Identify characteristics, and quality indicators of beef, veal, pork and lamb.
3.
Define cooking characteristics of meats.
4.
Fabricate a variety of meats-steaks, roasts and chops.
5.
Perform yield tests on a variety of meats.
6.
Compare and contrast a test piece of beef steaming versus baking.
UNIT VI: MEAT COOKERY: BEEF
Upon completion of this unit, the student will be able to:
1.
Identify dry and moist beef cookery methods.
2.
Prepare a variety of beef using dry and moist cookery methods.
3.
Evaluate beef cooked with dry and moist meat cookery.
UNIT VII: MEAT COOKERY: VEAL
Upon completion of this unit, the student will be able to:
1.
Identify dry and moist veal cookery methods.
2.
Prepare a variety of veal using dry and moist cookery methods.
3.
Evaluate veal cooked with dry and moist meat cookery.
UNIT VIII: MEAT COOKERY: PORK
Upon completion of this unit, the student will be able to:
1. Identify dry and moist pork cookery methods.
2. Prepare a variety of pork using dry and moist cookery methods.
3. Evaluate pork cooked with dry and moist meat cookery.
UNIT IX: MEAT COOKERY: LAMB
Upon completion of this unit, the student will be able to:
1. Identify dry and moist lamb cookery methods.
2. Prepare a variety of lamb using dry and moist cookery methods.
3. Evaluate lamb cooked with dry and moist meat cookery.
O’Malley, Powers, Trebbien 10/03/04
Metropolitan Community College
COURSE OUTLINE FORM
(Page 4 of 4)
UNIT X: MEAT COOKERY: OFFALS AND PREPARED MEATS
Upon completion of this unit, the student will be able to:
1. Identify a variety of offals and prepared meats to include, cured meats and sausages.
2. Prepare a variety of offals and prepared meats using dry and moist cookery methods.
3. Evaluate offals and prepared meats cooked with dry and moist meat cookery.
UNIT XI: MARKET BASKET PRACTICAL FINAL
Upon completion this unit the student will be able to:
1.
Design a plate utilizing the methods learned in this class.
2.
Prepare two identical covers including a written diagram description of presentation.
3.
Implement work place skills, use of materials on hand, various methods of cookery, and sanitation
standards.
COURSE REQUIREMENTS/EVALUATION:
COURSE OBJECTIVES/ASSESSMENT MEASURES
COURSE OBJECTIVES
To apply basic culinary principles to small batch food
preparation.
To be able to recognize basic food qualities and
standards.
Prepare shellfish, fin fish, poultry, red meats and other
foods according to industry standards and
specifications.
Develop skills necessary to meet industry standards of
time and motion in the kitchen (i.e.: knife skills,
measurements, utilization of kitchen tools and
equipment, utilization of materials, etc.)
ASSESSMENT MEASURES
-Daily lab grade
-Quizzes
-Discussion Notes
-Student Demo
-Daily lab skills grade
-Work speed
O’Malley, Powers, Trebbien 10/03/04