South Portland, Maine 04106
Spring 2015
Title: Introduction to Culinary Arts
Catalog Number: CULA-100
Time: Mondays 9:00 AM – 11:50 AM
Location: Lab 2
Credit Hours: 3
Total Contact Hours: 45 lecture
Instructor: Chef Kimberly Mayone
Contact: kmayone@smccme.edu
Course Syllabus (subject to change)
Course Description
This course is designed to introduce students to the history, culture, philosophy, structure, organization and opportunities in the hospitality field, especially as they relate to food service. This information is presented as we complete the ServSafe program in food safety, culminating with the national certification exam. Open to all SMCC students with instructor permission.
Course Objectives
At the completion of this course the student will:
1.
Interpret the term hospitality as it relates to the philosophy of the hospitality industry.
2.
Trace the growth and development of the hospitality industry.
3.
Analyze various cuisines, and world cultures.
4.
Know the purposes and benefits of various professional organizations within the field.
5.
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.
6.
Evaluate industry trends and issues as they relate to career opportunities and the future of the industry.
7.
Critique trade periodicals.
8.
Learn food service sanitation and take the national certification exam for ServSafe.
Methods of Instruction
Online work, guest speakers, lecture, demonstration, videos, and project work.
Notes about ServSafe
The national ServSafe exam will take place on Monday April 6 th .
No late arrivals will be admitted so be in class prior to 8:55AM the day of the exam.

Student Evaluation
Tests (midterm/final)
Quizzes (SS review questions)
Career Opportunity Report
20%
20%
15%
Cultural Cuisine Team Report
Homework and Online Work
Participation/Attendance/Notes
TOTAL
15%
15%
15%
100%
All culinary arts students at SMCC must successfully complete the ServSafe exam as a graduation requirement . Successful completion is a grade of 75% or higher (per National
Restaurant Association standards). Students who score a grade less than 75% will automatically receive a “Failure” for the course until the exam can be successfully completed.
Students may retake the ServSafe exam as many times as necessary until it is successfully completed. Once completed, the “Failure” grade will be changed to a “Passing” grade
(providing the student has successfully completed the remaining components of the course).
Remember, failure of the ServSafe exam does not necessarily mean the entire course must be retaken—just the exam.
Exemption from the national certification exam may be granted if the student has previously and successfully completed the ServSafe exam prior to admission to SMCC and the certification is still valid (certification must have been granted within the past five years). Proof of certification is required in order to be exempt from the exam.
YOU MUST PASS THE SERVSAFE EXAM TO PASS THIS COURSE.
Late assignments will result in lowering of the grade for that assignment by one full letter grade per class period it is late.
Homework that is not typed will not be accepted.
Students having problems completing any of the assignments are encouraged to seek help as early as possible from the Academic Achievement Center , your peers, or your instructor.
This class will be part of an “early alert” program. By week five, if any student is struggling with his or her attendance—two or more, and/or grades—less than a 75% average, a letter will be sent out to the student and his or her adviser. The student must meet with the adviser and come up with a plan on how he or she will improve his or her performance throughout the remainder of the semester.
As a courtesy to your instructor and fellow students, please turn your cell phones to silent mode. No texting while learning.

Required Texts
1.
ServSafe, 6/e, (w/2013 updated FDA Food Code) , The National Restaurant
Association Educational Foundation
Note: This text must be purchased “new” and be sealed in plastic. The text contains an exam answer sheet that you must have in order to take the certification exam. If you plan on taking the exam, you cannot buy a second hand book .
2.
The Professional Chef, 9/e - The Culinary Institute of America
The electronic version because it has lots of extra features, videos etc. ($49.95)
You will use this book in several culinary classes. https://www.inkling.com/store/book/professional-chef-cia-9th/
CA 100 Attendance Policy
Our class meets 12 times over the course of the semester. After two absences, the instructor will begin deducting grades. The following CA Department Attendance
Policy is strictly followed:
If a student missed a total of:

2 days, the highest possible final course grade would be “B”

3 days, the highest possible final course grade would be “C”

4 days (which is 1/3 of the course), results in course failure.
No one should enter class after the class has begun for 15 minutes without the instructor’s permission. Two late or two early departures = 1 absence.
There are NO excused absences, late arrivals or early departures. However, anyone with excessive medical conditions or late arrivals may wish to see the Dean of Students to make an administrative withdrawal.
If you know that you are going to miss a class, it is your responsibility to contact the instructor prior to the absence if possible. You are also still accountable for the material covered that day and it is your responsibility to arrange for any make-up work.
- - - - - - - - - - - - - - Tear here and return lower portion to instructor - - - - - - - - - - - - - -
I have read and I understand the SMCC Culinary Arts Attendance Policy. I know that excessive absences and tardiness is not acceptable and that it may result in a lower final course grade or even course failure.
________________________________________________________________
Print Name Signature Date

ADA Statement
Southern Maine Community College is an equal opportunity/affirmative action institution and employer. For more information, please call 207-741-5798 . If you have a disabling condition and wish to request accommodations in order to have reasonable access to the programs and services offered by SMCC, you must register with the Disability
Services Coordinator, Sandra Lynham, who can be reached at 741-5923 . Further information about services for students with disabilities and the accommodation process is available upon request at this number. Course policies about online testing are modified to suit each individual’s accommodations.
SMCC Pay-for-Print Policy
Per Page Costs
Each semester students receive a $20 printing credit. The balance resets at the end of the semester and any remaining credits are removed. The cost varies depending upon page size and whether printing is done in black and white or color. a.
There is a $0.10 per page fee for standard 8.5" by 11" black and white documents. b.
The reverse sides of duplex (double-sided) documents are free. c.
There is a $.50 per page fee for standard 8.5" by 11" color documents. d.
There is a $.20 per page fee for 8.5" by 14" (legal) or 11" by 17" (tabloid) black and white documents. e.
There is a $1.00 per page fee for 8.5" by 14" (legal) or 11" by 17" (tabloid) color documents.
Duplex charges (printing on both sides of a page) work in the following fashion: One page is
$0.10, two pages are $0.10, three pages are $0.20, and four pages are $0.20, etc. The flipsides are free, but another sheet of paper is $0.10. Please be aware that a document with any color at all
(when printed to a color printer) will by default be printed in color. You are responsible for setting the print job to print black and white if you do not need color. For directions, please go to the IT Help tab in My SMCC.
How does it work?
The College’s pay-for-print system monitors printing on all printers (including those in general access labs, library printers, the Academic Achievement Center, Noisy Lounge and technology labs). Students can check the number of pages they have printed by using the Printing Balance tool available on SMCC computers (located in the lower right corner of the screen, near the clock). Departments with work study students who need to print documents for the department should contact the Help Desk at 741-5696 to have a special account set up.

Refunds
Print jobs are eligible for a refund in the event of mechanical or electronic error on the part of the printer, print server, or software used to submit the job. Jobs are not eligible for a refund in cases where the job was not set up correctly, was submitted multiple times, or the student is not satisfied with the result. To request a refund, please bring the offending print to the IT
Department in the basement of the Ross Technology Center. Refunds will be granted in the form of a credit to the student’s account.
Why is SMCC charging for printing?
The pay-for-print system is an effort to control escalating printing costs. Charging for printing helps offset the increasing cost of supplies and encourages students to conserve resources. To find ways to reduce your printing charges, please go to the IT Help tab on My SMCC. If you have questions about the pay-for-printing policy or your printing charges, please contact the Help Desk at 741-5696 or send an email to helpdesk@smccme.edu.
Be sure to log OUT of the system when you’ve finished your printing, to prevent unauthorized access to your account.
Add-Drop Policy
Students who drop a course during the one-week “add/drop” period in the fall and spring semesters and the first three days of summer sessions receive a 100% refund of the tuition and associated fees for that course. Please note any course that meets for less than the traditional semester length, i.e., 15 weeks, has a pro-rated add/drop period. There is no refund for nonattendance.
Withdrawal Policy
A student may withdraw from a course only during the semester in which s/he is registered for that course. The withdrawal period is the second through twelfth week of the fall and spring semesters and the second through ninth week of twelve-week summer courses. This period is prorated for shorter-length courses. To withdraw from a course, a student must complete and submit the appropriate course withdrawal form, available at the Enrollment Service Center (no phone calls, please). The designation “W” will appear on the transcript after a student has officially withdrawn. A course withdrawal is an uncompleted course and may adversely affect financial aid eligibility. Failure to attend or ceasing to attend class does not constitute withdrawal from the course. There is no refund associated with a withdrawal.

Plagiarism Statement
Adherence to ethical academic standards is obligatory. Cheating is a serious offense, whether it consists of taking credit for work done by another person or doing work for which another person will receive credit. Taking and using the ideas or writings of another person without clearly and fully crediting the source is plagiarism and violates the academic code as well as the Student
Code of Conduct. If it is suspected that a student in any course in which s/he is enrolled has knowingly committed such a violation, the faculty member should refer the matter to the
College’s Disciplinary Officer and appropriate action will be taken under the Student Code of
Conduct. Sanctions may include suspension from the course and a failing grade in the course.
Students have the right to appeal these actions to the Disciplinary Committee under the terms outlined in the Student Code of Conduct.

Date
Jan 12
Subject to change
Agenda
General Introduction
Tour Kitchen Labs
Guest: Mike Gibson with
My ServSafe Lab tutorial
SMCC E-Mail, Learning Commons etc.
Review Syllabus
Ch. 1 ServSafe
ServSafe Diagnostic Test Handout
Homework Assignment
ServSafe: Read chapters 1-3
My ServSafe Lab learning modules 1-3; dynamic study modules 1-3; Post Tests 1-3
Pro Chef: Read Chapter 1,
Complete homework questions
TBD
Jan 19
Jan 26
Feb 2
Feb 16 –
Martin Luther King Day—NO CLASSES
Pro Chef Chapter 1:
Professionalism and Culinary Careers
Ch. 2 ServSafe
Ch. 3 ServSafe
Hand Out Career Research Paper (Due
March 2nd)
Ch. 4 ServSafe
Ch. 5 ServSafe
President’s Day – NO CLASS
ServSafe: Read chapters 4-5
My ServSafe Lab learning modules 4-5; dynamic study modules 4-5; Post Tests 4-5
Review Questions 1-3 (quiz)
ServSafe: Read chapters 6-7
My ServSafe Lab learning modules 6-7; dynamic study modules 6-7; Post Tests 6-7
Review Questions 4-5 (quiz)
Pro Chef: Read Chapter 2,
Complete homework questions
TBD
Feb 23 Ch. 6, ServSafe
Ch. 7, ServSafe
Pro Chef: Chapter 2 ,
Menu and Recipes
ServSafe: Read chapters 8-9
My ServSafe Lab learning modules 8-9; dynamic study modules 8-9; Post Tests 8 – 9

March 2 Collect Career Research Papers
Pro Chef: Chapter 3,
Nutrition and Food Science Basics
Ch. 8 ServSafe
Ch. 9 ServSafe
Review Questions 6-7 (quiz)
Pro Chef: Read Chapter 3,
Complete homework questions
Finalize and Print -
Career Research Paper
ServSafe: Read chapter 10 - 11
My ServSafe Lab learning module
10 - 11; dynamic study modules
10 - 11Post Tests 9-10
Review Questions 8 – 9 (quiz)
Pro Chef: Read Chapter 5,
Complete homework questions
March 9 – Spring Break – No CLASS
March 16 Ch. 10 ServSafe
Ch. 11 ServSafe
Pro Chef: Chapter 5,
Kitchen Equipment Identification
Assign Cultural Cuisines Team Project
(Due April 20)
ServSafe: Read chapters 12-13
My ServSafe Lab learning modules 12-13; dynamic study modules 12-13; Post Tests 12-13
Review Questions 10-11 (quiz)
March 23
March 30
April 6
Determine Partners and Countries –
Cultural Cuisines
Ch. 12 ServSafe
Ch 13. ServSafe
EXAM PREP & REVIEW
Ch. 14 ServSafe
Ch 15 ServSafe
EXAM PREP & REVIEW
SERVSAFE EXAM
No one will be admitted once exam
Pro Chef Take-Home Exam
ServSafe: Read chapters 14-15
My ServSafe Lab learning modules 14-15; dynamic study modules 14-15; Post Tests 14-15
Review Questions 12-13 (quiz)
REVIEW FOR EXAM
ServSafe:
Review Questions 14-15 (quiz)
STUDY FOR EXAM
Complete Cultural Cuisines
Research Paper fact sheets/study

begins—no exceptions—per National
Restaurant Association rules .
April 13 Food History and Cultural Cuisines—
The things that affect what and how we eat in America today Cultural Cuisine
Presentations
April 20
Patriot’s Day – No School guides
Finalize and Print -
Cultural Cuisines Research Paper
April 27 Cultural Cuisines Project/Presentations
May 4 FINAL EXAM