CULINARY ARTS Associate in Applied Science: 90 Credit Hours

Transcription

1 CULINARY ARTS Associate in Applied Science: 90 Credit Hours Prior Learning Assessment Opportunities CUA 1102 Course Culinary Theory CUA 1135 Skills Development I CUA 1151 Food Safety CUA 1162 Food Service Management CUA 1375 Bread and Pastry Production Credit Hours Approved Industry or Third Party Assessment(s) Industry Assessment + Skills Assessment (SA) 2 Family and Consumer Sciences Credentialing Center Culinary Arts (PrePac) 5 n/a American Culinary Federation Certified Culinarian (CC ) + SA (80% minimum score) 1 National Restaurant Association ServSafe Food Protection Manager Certification 2 National Restaurant Association Human Resources Management and Supervision Certification Institutional Challenge Exam WCE = Written Challenge Exam SA = Skills Assessment Approved for Portfolio Submission n/a WCE (70% minimum score) NO WCE (70% minimum score) + SA (80% minimum score) n/a n/a NO n/a n/a NO 5 n/a n/a WCE (70% minimum score) + SA (80% minimum score) NO NO School of Culinary Arts denise.wise@okstate.edu osuit.edu/culinary Note: This is a live document and is subject to change. Check with an advisor for the most recent version. Revised July 9, 2015

2 Accelerate your Education at OSUIT through Prior Learning Assessment (PLA) Why is PLA Important? What Do I Need to Know? Prior learning credit is based upon demonstration of your knowledge and skills gained through training and experience. You can gain these skills in many ways, such as technical and on-the-job training, workshops, military training, community service, volunteer work, seminars, travel, and independent study. It SAVES You TIME OSUIT offers many options through which you may earn prior learning credit, including national tests and certifications, institutional challenge exams, and portfolio reviews. You must apply to be a degree-seeking student at OSUIT before you ask for a prior learning assessment. You will only receive prior learning credit for coursework that is applicable to your declared major at OSUIT. You must successfully complete 12 or more semester hours of college credit-bearing course work through OSUIT before any prior learning credit that you earn will be placed on your OSUIT transcript. It SAVES You MONEY I m Interested, Where Do I Start? APPLY to OSU Institute of Technology! osuit.edu/admissions REVIEW the Prior Learning Assessment opportunities available for the OSUIT degree(s) that interest you. osuit.edu/pla IDENTIFY the courses that align with your knowledge and skill set and review the course description and learning objectives. (We recommend that you meet with a degree advisor to discuss your options.) GATHER your evidence if you are requesting PLA through industry certifications or portfolio review. Certifications, your resume, training records, letters from former employers, and samples of your work are great things to include! You can earn COLLEGE CREDIT for what you ALREADY KNOW It puts you on a FAST TRACK to your CAREER STUDY the course material if you are taking an institutional challenge exam. You only get one chance to pass it, so make sure you re prepared! CONTACT OSUIT s PLA Coordinator for guidance along the way. We re here to help! osuit.pla@okstate.edu or

3 CUA 1102 CULINARY THEORY Course Assessment Guidelines DEPARTMENT CONTACTS: COURSE DESCRIPTION: LEARNING OBJECTIVES: RESOURCES: Rene Jungo Dean, School of Culinary Arts An introduction to the food service industry teaches students how to establish and maintain high standards of personal and industry sanitation and safety, as well as identify various tools and equipment used in today s kitchens. Students learn to effectively communicate the meaning of kitchen and dining room brigades, explain the basics of heat transfer and cooking methods, and also discuss the process of menu building and costing. Students are taught the basic production of white stock, brown stock and fumet, as well as mother sauces and soup production, and are introduced to dairy products, coffee and tea, herbs and spices. Theory. 1) Recognize what the food service industry is all about. Understand the basic history behind the culinary industry. 2) Apply the basics in personal and industry safety and sanitation requirements. 3) Identify kitchen tools and equipment. 4) Plan the kitchen brigade and their functions in today s Industry. 5) Analyze the basics of heat transfer and cooking methods. 6) Discuss the proper making of stocks, white stock, brown stock, and fumet. 7) Describe the basic sauces and their usage (mother sauces and small sauces). 8) Discuss the use of dairy products: milk, cream, yogurt, sour cream, cheese, butter, and margarine. 9) Discuss, identify and define fresh and dried herbs and spices. 10) Apply and demonstrate general information on fruits, vegetables, roots and tubers. 11) Demonstrate the basic understanding of meats, poultry, and seafood. Professional Cooking Wayne Gisslen Wiley, ISBN#

4 EVALUATION: PLA Assessment Fee: No Charge (Valid until September 1, 2016) Mastery of course learning objectives may be evaluated utilizing any one of the prior learning assessment options identified by a check mark below. OPTION A INDUSTRY OR THIRD PARTY ASSESSMENT(S) Family and Consumer Sciences Credentialing Center Culinary Arts (PrePac) OPTION B PORTFOLIO REVIEW OPTION C OSUIT INSTITUTIONAL CHALLENGE EXAM WRITTEN CHALLENGE EXAM Location: Contact: School of Culinary Arts denise.wise@okstate.edu Passing Score: 70% Calculator Needed? 2 Hours None Yes Number of Questions: 120 Format: Essay Matching Multiple Choice Short Answer True/False SKILLS ASSESSMENT Must pass written challenge exam or provide the following industry credential before requesting skills assessment: Passing Score: Description: NOTES: Individual must be admitted as a degree-seeking student at OSUIT to receive prior learning credit. Student must successfully complete 12 or more semester hours of college credit-bearing course work at OSUIT before prior learning credit will be placed on the OSUIT transcript. There will be a $5/credit hour advanced standing fee for all prior learning credit earned through the PLA evaluation process. This fee will be charged to the student s bursar account when the courses are placed on the student s transcript. All credit earned through prior learning assessment will be designated with a neutral grade of passing (P) on the OSUIT transcript. No more than 75% of a degree may be awarded through a combination of prior learning assessment and transfer credit. OSUIT will only award prior learning credit for coursework that is applicable to the student s declared major at OSUIT.

5 CUA 1135 SKILLS DEVELOPMENT I Course Assessment Guidelines DEPARTMENT CONTACTS: COURSE DESCRIPTION: LEARNING OBJECTIVES: Rene Jungo Dean, School of Culinary Arts rene.jungo@okstate.edu A primer to foundations of cooking: the student receives an introduction to stocks, sauces, soups, and also learns culinary knife skill, vegetable and starch cookery using commercial kitchen equipment. Students are taught the importance of professionalism standards including safety and sanitation, personal hygiene and dedication to quality as well as effectively learning and using culinary terminology for communication. Lab. 1) Safety and Sanitation: Effectively apply the highest levels of industry safety standards. Demonstrate effective personal hygiene including uniform, hand washing, and appropriate measures to maintain high sanitation practices to eliminate cross contamination and cross contact. Practice workplace safety measures in all kitchen and dining facilities. Demonstrate a culinarian s respect concerning proper knife usage and safety during food preparation, storage, sharpening, and sanitizing. 2) Professionalism: Display culinary professionalism in communications, appearance and conduct. Effectively communicate using culinary terminology. Collaborate with team members for a common goal. Display a dedication to quality by preparing food using classical and modern culinary techniques and presentation. Exhibit professional appearance in accordance with culinary uniform policy. 3) Culinary Fundamentals: Produce stocks, soups and sauces using traditional and modern techniques according to industry standards. Demonstrate standard procedures and techniques for producing stocks, soups, and sauces to be evaluated based on flavor, consistency, and eye appeal. Identify and demonstrate ability to use the various thickening agents to produce soups and sauces. 4) Culinary Fundamentals: Demonstrate proficiency in knife skills. Demonstrate the ability to properly care for and sharpen knives. Demonstrate effective knife safety practices. Exhibit basic knife cuts such as tourne, large dice, medium dice, small dice, brunoise, fine brunoise, rondelle, paysanne, batonnett, julienne, and fine julienne. 5) Equipment Usage: Properly use food production equipment found in commercial kitchens. Demonstrate safe operation and cleaning of cooking and food processing equipment. 6) Vegetable Cookery: Recognize and demonstrate an understanding of the effect of heat on various vegetables by selecting the proper cooking method and displaying the ability to maximize flavor, texture, color, eye-appeal, and nutritional value. Recognize and demonstrate the factors that influence texture, flavor, color and nutritional changes when cooking vegetables. Recognize the proper storage of fresh and processed vegetables to ensure freshness and prolong shelf-life. Perform pre-preparation and fabrication for fresh vegetables. Cook vegetables according to specified techniques for optimal: color, appearance, texture, flavor, and seasoning. 7) Starch Cookery: Recognize and demonstrate an understanding of the effect of heat on various starches by selecting the proper cooking method and displaying the ability to maximize flavor and texture. Demonstrate ability to produce rice and other grains using proper methods. Demonstrate ability to produce pasta and to cook pastas. Demonstrate ability to cook potatoes applying the most appropriate method for each classification of potato.

6 RESOURCES: Professional Cooking by Wayne Gisslen Wiley, ISBN# Food Lover s Companion ISBN# EVALUATION: PLA Assessment Fee: No Charge (Valid until September 1, 2016) Mastery of course learning objectives may be evaluated utilizing any one of the prior learning assessment options identified by a check mark below. OPTION A INDUSTRY OR THIRD PARTY ASSESSMENT(S) OPTION B PORTFOLIO REVIEW OPTION C OSUIT INSTITUTIONAL CHALLENGE EXAM (Must pass written exam and skills assessment for course credit.) WRITTEN CHALLENGE EXAM Location: Contact: School of Culinary Arts denise.wise@okstate.edu Passing Score: 70% Calculator Needed? 2 Hours None Yes Number of Questions: 80 Format: Essay Matching Multiple Choice Short Answer True/False SKILLS ASSESSMENT Location: Contact: School of Culinary Arts denise.wise@okstate.edu Must pass written challenge exam or provide the following industry credential before requesting skills assessment: American Culinary Federation Certified Culinarian (CC ) Passing Score: 80% Description: 2 Days None This hands-on skills assessment will evaluate an individual s ability to demonstrate the following competencies: proficiency in knife skills; ability to produce stocks, soups and sauces using traditional and modern techniques according to industry standards; ability to properly cook and display a variety of vegetables and starches. Performance will be measured based upon the following criteria: Safety and Appearance; Organization; Food Production; Food Taste/Presentation. NOTES: Individual must be admitted as a degree-seeking student at OSUIT to receive prior learning credit. Student must successfully complete 12 or more semester hours of college credit-bearing course work at OSUIT before prior learning credit will be placed on the OSUIT transcript. There will be a $5/credit hour advanced standing fee for all prior learning credit earned through the PLA evaluation process. This fee will be charged to the student s bursar account when the courses are placed on the student s transcript. All credit earned through prior learning assessment will be designated with a neutral grade of passing (P) on the OSUIT transcript. No more than 75% of a degree may be awarded through a combination of prior learning assessment and transfer credit. OSUIT will only award prior learning credit for coursework that is applicable to the student s declared major at OSUIT.

7 CUA 1151 FOOD SAFETY Course Assessment Guidelines DEPARTMENT CONTACTS: COURSE DESCRIPTION: LEARNING OBJECTIVES: RESOURCES: Rene Jungo Dean, School of Culinary Arts An introduction to safe food production practices governed by changing federal state regulations. Topics covered include; prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, legal procedures, legal guidelines, kitchen safety, facility sanitation, safe food preparation, storing and reheating guidelines. Students take the National Restaurant Association ServSafe examination. Theory. 1) Analyze case studies of foodborne illnesses causes by pathogens including bacteria, viruses, parasites, fungi, and biological toxins; and formulate appropriate ways to prevent these illnesses in restaurant and foodservice operations. 2) Demonstrate knowledge of the flow of food and how it relates to maintaining the prevention of cross-contamination and time-temperature abuse; purchasing from approved, reputable suppliers; correct storage and holding requirements safe preparation of food including cooling, holding, and serving practices. 3) Identify key elements of a HACCP procedure plan. 4) Correctly identify elements of a clean and safe facility to prepare food including: facility maintenance, maintenance of kitchen equipment, proper cleaning and sanitizing practices, integrated pest management, and be able to develop staff to implement these policies according to the national sanitation standards. 5) Recognize elements of a crisis management plan to maintain customer and employee preservation. 6) Be able to correctly recall effective techniques of a personal hygiene including uniform, hand washing, and appropriate measures to maintain high sanitation practices to eliminate cross contamination and cross contact. 7) Identify minimum internal cooking temperature requirements during preparation of food. Servsafe 6 th Edition Coursebook National Restaurant Association ISBN:

8 EVALUATION: PLA Assessment Fee: No Charge (Valid until September 1, 2016) Mastery of course learning objectives may be evaluated utilizing any one of the prior learning assessment options identified by a check mark below. OPTION A INDUSTRY OR THIRD PARTY ASSESSMENT(S) National Restaurant Association ServSafe Food Protection Manager Certification Must be current certification valid for two years from testing date. OPTION B PORTFOLIO REVIEW OPTION C OSUIT INSTITUTIONAL CHALLENGE EXAM WRITTEN CHALLENGE EXAM Passing Score: Calculator Needed? Number of Questions: Format: Essay Matching Multiple Choice Short Answer True/False SKILLS ASSESSMENT Must pass written challenge exam or provide the following industry credential before requesting skills assessment: Passing Score: Description: NOTES: Individual must be admitted as a degree-seeking student at OSUIT to receive prior learning credit. Student must successfully complete 12 or more semester hours of college credit-bearing course work at OSUIT before prior learning credit will be placed on the OSUIT transcript. There will be a $5/credit hour advanced standing fee for all prior learning credit earned through the PLA evaluation process. This fee will be charged to the student s bursar account when the courses are placed on the student s transcript. All credit earned through prior learning assessment will be designated with a neutral grade of passing (P) on the OSUIT transcript. No more than 75% of a degree may be awarded through a combination of prior learning assessment and transfer credit. OSUIT will only award prior learning credit for coursework that is applicable to the student s declared major at OSUIT.

9 CUA 1162 FOOD SERVICE MANAGEMENT Course Assessment Guidelines DEPARTMENT CONTACTS: COURSE DESCRIPTION: LEARNING OBJECTIVES: RESOURCES: Rene Jungo Dean, School of Culinary Arts The principles, theories, human relations techniques and decision making skills required to manage a workforce profitably. Management techniques are discussed, as well as legal aspects of discrimination, hiring, continuous employment practices, and employee termination. Students take a National Restaurant Association Education Foundation examination for this Supervision text. Theory. 1) Analyze the principles, theories, human-relations technique and decision-making skills that are required to manage a workforce profitably in restaurant and foodservice operations. 2) Correctly recall the best human resources practices of legal aspects of discrimination, hiring, continuous employment practices through proper supervision, and employee termination within restaurant and foodservice operation. 3) Identify best practices as well as legal parameters for hiring practices and training procedures based on parameters established through the National Restaurant Association. Human Resources Management and Supervision NRAEF ManageFirst Program, 2 nd Edition ISBN

10 EVALUATION: PLA Assessment Fee: No Charge (Valid until September 1, 2016) Mastery of course learning objectives may be evaluated utilizing any one of the prior learning assessment options identified by a check mark below. OPTION A INDUSTRY OR THIRD PARTY ASSESSMENT(S) National Restaurant Association Human Resources Management and Supervision Certification OPTION B PORTFOLIO REVIEW OPTION C OSUIT INSTITUTIONAL CHALLENGE EXAM WRITTEN CHALLENGE EXAM Passing Score: Calculator Needed? Number of Questions: Format: Essay Matching Multiple Choice Short Answer True/False SKILLS ASSESSMENT Must pass written challenge exam or provide the following industry credential before requesting skills assessment: Passing Score: Description: NOTES: Individual must be admitted as a degree-seeking student at OSUIT to receive prior learning credit. Student must successfully complete 12 or more semester hours of college credit-bearing course work at OSUIT before prior learning credit will be placed on the OSUIT transcript. There will be a $5/credit hour advanced standing fee for all prior learning credit earned through the PLA evaluation process. This fee will be charged to the student s bursar account when the courses are placed on the student s transcript. All credit earned through prior learning assessment will be designated with a neutral grade of passing (P) on the OSUIT transcript. No more than 75% of a degree may be awarded through a combination of prior learning assessment and transfer credit. OSUIT will only award prior learning credit for coursework that is applicable to the student s declared major at OSUIT.

11 CUA 1375 BREAD AND PASTRY PRODUCTION Course Assessment Guidelines DEPARTMENT CONTACTS: COURSE DESCRIPTION: LEARNING OBJECTIVES: RESOURCES: Rene Jungo Dean, School of Culinary Arts An introduction to baking, emphasizing the basic formulas, fundamentals, and procedures. Students learn proper terminology, equipment, and utensils. Additional emphasis is placed on restaurant production of pies, cakes, variety breads, fillings, sweet dough, and specialty items. Students prepare classical pastries and present whole decorated desserts, plated, individual, flambé, and frozen. Lab. Prerequisites: GTGE 1111, CUA 1102, CUA 1135, CUA ) Demonstrate the ability to work in a safe and sanitary way using proper terminology and professionalism. 2) Identify equipment and utensils. 3) Identify Ingredients. 4) Demonstrate proper scaling and measurement techniques. 5) Apply basic math skills to formula conversion. 6) Demonstrate proper mixing methods. 7) Produce a variety of quick breads. 8) Produce a variety of pies, tarts, cookies. 9) Produce variety of laminated dough. 10) Prepare quality yeast raised products. 11) Produce custards, ice creams and mousses. 12) Prepare plated desserts for lunch service in the Tech Room. 13) Design, set up, and break down for buffet service in the State Room. 14) Demonstrate ability to work well with others and show flexibility and open mindedness. Be a team player. 15) Demonstrate a strong sense of commitment with regard to dependability, motivation and attitude toward assignments and willingness to show initiative. Baking and Pastry - Mastering the Art and Craft Culinary Institute of America (CIA) Staff ISBN#

12 EVALUATION: PLA Assessment Fee: No Charge (Valid until September 1, 2016) Mastery of course learning objectives may be evaluated utilizing any one of the prior learning assessment options identified by a check mark below. OPTION A INDUSTRY OR THIRD PARTY ASSESSMENT(S) OPTION B PORTFOLIO REVIEW OPTION C OSUIT INSTITUTIONAL CHALLENGE EXAM (Must pass written exam and skills assessment for course credit.) WRITTEN CHALLENGE EXAM Location: Contact: School of Culinary Arts denise.wise@okstate.edu Passing Score: 70% Calculator Needed? 2 Hours None No Number of Questions: 25 Format: Essay Matching Multiple Choice Short Answer True/False SKILLS ASSESSMENT Location: Contact: School of Culinary Arts denise.wise@okstate.edu Must pass written challenge exam before requesting skills assessment. Passing Score: 80% Description: 2 Days None This hands-on skills assessment will evaluate an individual s ability to produce a variety of bread and pastry products. Production of bakery items will be measured based upon the following criteria: Uniformity (Size/Weight); Taste/Smell; Texture/Appearance. Student will also be evaluated on kitchen skills including sanitation & safety, technique/timing, and organization/mise en place. NOTES: Individual must be admitted as a degree-seeking student at OSUIT to receive prior learning credit. Student must successfully complete 12 or more semester hours of college credit-bearing course work at OSUIT before prior learning credit will be placed on the OSUIT transcript. There will be a $5/credit hour advanced standing fee for all prior learning credit earned through the PLA evaluation process. This fee will be charged to the student s bursar account when the courses are placed on the student s transcript. All credit earned through prior learning assessment will be designated with a neutral grade of passing (P) on the OSUIT transcript. No more than 75% of a degree may be awarded through a combination of prior learning assessment and transfer credit. OSUIT will only award prior learning credit for coursework that is applicable to the student s declared major at OSUIT.