Download Course Syllabus

Course Syllabus
Department: Business
Date: 1.14.13
I. Course Prefix and Number: CUL 110
Course Name: Intermediate Culinary Applications
Credit Hours and Contact Hours:
3 credit hours, 3 contact hours.
Catalog Description including pre- and co-requisites: This is the second lecture course
in the culinary arts program. This first segment of this course will explore the basic
procurement, preparation, and cooking of “center of the plate” protein items and successfully
pairing these items with sauces, vegetables, and starches to create complete plated products.
Family style and buffet plating techniques will also be covered. The second segment of the
course will be focused on introductory techniques in the bakeshop. Pre requisite- CUL 100
Culinary Fundamentals. Co- Requisite- CUL 115 Intermediate Culinary Applications Lab
Relationship to Academic Programs and Curriculum including SUNY Gen Ed
designation if applicable:
Technical course (the second required course in the culinary certificate and degree programs).
II. Course Student Learning Outcomes:
Upon successful completion of this course, students will be able to:
1. Identify and evaluate meat items including primal and fabricated cuts for beef, pork, veal, and
lamb.
2. Identify and evaluate poultry items including duck, turkey, and chicken.
3. Identify and evaluate common seafood items including roundfish, flatish, and the various
families of shellfish.
4. Prescribe proper handling instructions for all the above.
5. Prescribe proper cooking methods for all of the above.
6. Prescribe appropriate starch, vegetable, and sauce complements for finished COP items.
7. Identify basic ingredients in the bakeshop.
8. Identify basic small wares and commercial equipment in the commercial bakeshop.
9. Articulate appropriate methodology to achieve quality common baked goods.
10. Articulate the importance of adherence to measurements and methods to produce high
quality baked goods.
11. Describe the specification and purchasing processes from the recipe to placing the order with
the vendor.
12. Articulate strengths and weaknesses regarding purchasing locally versus purchasing via broad
line distributors.
Relationship to Academic programs and curriculum:
Second course in the culinary AAS and certificate sequence
College Learning Outcomes Addressed by the Course: (check each College Learning
Outcome addressed by the Student Learning Outcomes)
X
writing
oral communications
X reading
X mathematics
X critical thinking
X
computer literacy
ethics/values
citizenship
X global concerns
X information resources
III. Assessment Measures (Summarize how the college and student learning
outcomes will be assessed): For each identified outcome checked, please provide the
specific assessment measure.
List identified College Learning Outcomes(s)
Information resources
Specific assessment measure(s)
The student will write reaction essays illustrating both
sides of current food issues utilizing research external
to the classroom.
Reading
The student will be assigned readings from the text as
well as articles and other information posted on Angel.
Comprehension is measured by written exams.
Mathematics
Critical Thinking
Writing
Global Concerns
The student will be able to cost recipes and menus and
be able to calculate a selling price based on cost.
Success will be measured by exam scores.
Students will demonstrate continued progress toward
effective problem solving in regard to prescribing
appropriate cooking methods as well as
appropriate accompaniments. Measured by exam
score.
The student will write purchase specifications for an
existing menu as a project. Success will be
measured by the grade on the project.
The student will examine the ramifications of
commitment to using local foods and vendors as
more sustainable food source for a foodservice
operation. Success will be measured by graded
paper.
Computer Literacy
The student will access the Internet for coursework
assigned via Angel as well as utilizing Microsoft
Office Suite to prepare quizzes and lab
assignments.
IV. Instructional Materials and Methods
Types of Course Materials:
Textbook
Methods of Instruction (e.g. Lecture, Lab, Seminar …):
Lectures, demonstrations
V. General Outline of Topics covered:
1.
2.
3.
4.
5.
6.
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8.
Chicken and Poultry: Identification, preparation, and cooking methods.
Pork: Identification, preparation, and cooking methods.
Beef: Identification, preparation, and cooking methods.
Veal and Lamb: Identification, preparation, and cooking methods.
Fish: Identification, preparation, and cooking methods.
Shellfish: Identification, preparation, and cooking methods.
Baking: Ingredients and equipment.
Baking Methods- Quick breads, yeast breads, cookies, pies, cakes and icings, and
custards.