CULINARY ARTS INSTITUTE @ LOS ANGELES MISSION COLLEGE FOOD SERVICE MANAGEMENT/CULINARY ART PROGRAM FOOD PRODUCTION 101 Syllabus Spring 2012 Section: 3263 Units: 4 Location: Culinary Arts Institute Building Rm. 227/Main Kitchen Hours: Monday/Wednesday Lecture 5pm-5:50pm (Rm. 227) Lab 6pm-9:10pm (Main Kitchen) Texts: NRAEF ManageFirst Program Food Production, Competency Guide with ScanTron Professional Cooking 7 th Edition Chef Instructor: Chef Jesse Sanchez, CCC Phone: 818.364. 7600 ex.7148 Email: sanchejs@lamission.edu Office Location: Second floor CAI office # 216 Office Hours: Mon--Wed 3:00 to 4:30 pm PREREQUISITE: Sanitation & Safety 050 with ServSafe Certificate and negative TB test result. WHAT ARE STUDENT LEARNING OUTCOMES? Student Learning Outcomes (SLO s) focus on designing curriculum around answering this question: What will a student be able to DO in his/her multiple roles with what he/she learns in the course? When instruction focuses on SLO s the learning process is more learner centered and more relevant to a student s life. STUDENT LEARNING OUTCOMES: 1. Students will analyze the current dietary recommendations and describe the four major sources of calories in the diet, and list the factors that affect the number of calories appropriate for an individual. Students will define mirepoix, roux, slurry, and liaison. Identify types of stocks and preparation methods. Prepare and finish brown, white, butter and tomato sauces. Prepare two basic warm emulsion sauces. Define mise en place, bouquet garni and sachet d espices. EVALUATION: Applying basic nutrition guidelines in the kitchen, quizzes, final exam questions, lecture, video, on hands individual presentation. 2. Upon successful completion of this course the student should be able to define, describe and explain the culinary fundamental concepts, equipment and essential culinary terms for any professional cook or chef. Students will learn French terminology through recipes and cooking techniques. Student will demonstrate using all kitchen equipment and tools such ovens, stoves, mixers as well as all types of knives, pots, pans, etc.
EVALUATION: Selected Lecture Reports, quizzes, videos, on hands classroom demonstration and final exam questions. 3. Student s success upon completion of this course of food production and culinary basics will demonstrate the knowledge, skills, theory, practice and techniques of the food service industry. Students will demonstrate proper and safe use of knives. Students will perform knife cuts and cutting techniques with a minimum of 70% accuracy. Students will be able to communicate the knives uses, names of the knife cuts, and measurements to the chef instructor. Students will demonstrate math competency in making measurements of cuts. EVALUATION: Receive a Certificate from National Restaurant Association Educational Foundation, complete Food Production 101 with a passing grade on the progress exam. Special project and oral presentation. Knife cuts on hands practicum/practical quiz. COURSE OBJECTIVES: 1. Describe the basic hierarchy of a kitchen and name several positions in the kitchen brigade 2. Define calorie, name the four major sources of calories in the diet, and list the factors that affect the number of calories appropriate for an individual. 3. Describe the way pathogens affect food. Serve, cool and reheat foods safely. Define cross contamination. 4. Name the methods of heat transfer and list examples of cooking techniques that rely upon each method. 5. Explain what is meant by a percent and how yield percents and food cost percents are determined. 6. Increase or decrease recipes as appropriate. 7. Select and use hand tools, measuring equipment, and thermometers properly. 8. Name the basic knife cuts and describe them. 9. Select and store canned, frozen, and prepared foods properly. 10. Use basic guidelines for selecting, receiving, and storing meats. 11. Name the market forms of fish. Receive and store fish and seafood. 12. Select and store a variety of fruits, vegetables, herbs, and fruits. 13. Define mise en place, bouquet garni and sachet d epices. Define mirepoix, roux, slurry, and liaison. 14. Define stock and describe several uses for stocks. Identify different types of stocks and know preparation methods for each stock. 15. Name the mother sauces. Prepare and finish brown, white, tomato sauces. Prepare two basic warm emulsion sauces. 16. Select ingredients and prepare broths and vegetable soups. Prepare consommé, puree and cream soups. 17. Describe the sautéing process and explain why it is considered an a la minute technique. 18. Select the best cuts of meats, fish, poultry for frying and explain why they are well suited to the technique. Select a fat or oil for frying and test its temperature before starting to fry. 19. Name the similarities and differences between roasting and baking as it relates to poultry and fish. 20. Describe the importance of seasonings in barbecue and use these seasonings properly to achieve a specific effect. 21. Select and prepare foods for grilling and broiling. 22. Define braising and stewing, noting the similarities and differences between these two methods. 23. Select and prepare foods that are suitable for shallow-poaching and steaming. 24. Prepare vegetables using boiling, sautéing, roasting, grilling, pureeing, and pan-frying techniques. 25. Select and prepare starches for boiling or steaming. Cook potatoes, grains and legumes. 26. Knowledge of egg by boiling, frying, poaching and scrambling. Prepare French, American/Country-style and Soufflé Omelets. 27. Prepare Vinaigrette and evaluate its quality. Prepare a mayonnaise and repair broken mayonnaise. 28. Name the seven types of sandwiches. Name the four elements in a sandwich. 29. Define flavor. Name the elements of flavor. Use a variety of seasoning techniques. 30. Explain what presentation is and use of food presentation techniques to arrange, sauce and garnish foods.
COURSE DESCRIPTION: Study and laboratory experience of quantity food production. Introduction and application of culinary principles and procedures for basic food preparation is experienced. This is a comprehensive hands-on introduction to culinary basics, including classic knife cuts, terminology, equipment, measurements, and ingredients. Passing competencies will include all stocks, mother sauces, soups, vegetables, and grains. Speed, time management and accuracy are emphasized. INSTRUCTIONAL METHODS: In the Food Production 101 course, recipes and techniques are discussed and/or demonstrated by the chef instructor. Students then prepare the lesson, all students working individually to produce the required competencies. Periodic use of videos, Multi-media presentations and guest speakers augment the curriculum. COURSE STRUCTURE: Just like a hotel or restaurant, there is a kitchen rotation schedule or system where employees are rotated in several areas of the restaurant or food service establishment. In our program, we have found that by preparing the student for this real world experience, we have developed a culinary arts education system that will enable a student to be familiar with every aspect of the restaurant or food service establishment. The food service areas below will enhance your education and training as you make your way through and you will gain knowledge of each food service area s vast area of culinary arts competencies. Students will spend 2 days a week per food service area and will be rotated every 5 weeks. The chef instructor will have the rotation schedule and will assign a sous chef every class to make sure that the stations are maintained to the appropriate standard. Here are the following food service areas: The Dishroom (one group) The Servery Line (one group for breakfast & dinner preparation) Food Production Teams (2 to 3 groups to prepare meals for lunch and dinner service) THE FIVE WEEK CYCLE MENU: Along with the lecture provided for the course, the chef instructor will provide the student with Five Week Cycle Menu. The menu is designed to keep the course and food production service areas running smoothly, keep food costs down and provide excellent, quality instruction. Students will be producing entrees, starches, vegetable dishes and soup du jour daily according to the scheduled menu from the Five Week Cycle Menu. Purchasing & Receiving will only order food according to what is on the Five Week Cycle Menu and no deviation is allowed unless the food has not arrived or is not available for purchase at that moment. Substitution of poultry, fish and meats may occur but replaced only by the like i.e., poultry for poultry will occur if intended product is unavailable for purchasing. If the Five Week Cycle Menu calls for Fish that day, poultry, game or meats will not be purchased as a substitute. It is the chef instructor s responsibility to make sure that he/she sticks to the Five Week Cycle Menu as close as possible and make sure that an appropriate typed menu is printed and ready prior to lunch and dinner service. The aid of the instructional assistant s will be required as well in this process if the chef instructor needs assistance. The chef instructor will work closely with Purchasing & Receiving and make sure that purchasing requests are submitted for the following week in a timely manner. It is the Purchasing & Receiving s responsibility to inform the chef instructor of anything that was not available so that the chef instructor can notify the students and prepare a lesson or lecture around this.
CLEANING SCHEDULE: Each class will be responsible for maintaining all food production areas all throughout the day of instruction. The Chef Instructor will prepare a cleaning schedule and it is mandatory that every student and student s team cooperate in the process. UNIFORM CODE: Students must be in proper CAI school uniform at all times. Hats and aprons are necessary only if food is being prepared. By law, students must wear appropriate attire in the food production laboratory. It is the student s responsibility to be dressed in clean, proper attire for all lab periods. If you are not dressed appropriately/complete uniform, you will not be admitted to class, and you will be given an absence for the day. NO EXCUSES! Complete Uniform: White Chef Coat, white bistro apron, black skull cap, heavy non-slip, closed-toes black shoes with shoe laces/ties or clogs, black or white socks, and houndstooth/checkered pants. Student will be sent home and marked absent if not in full uniform. Hair nets are not a substitute for skull caps. No nail polish, faux nails or rings. Plain wedding bands are acceptable. Nails must be trimmed and short. No earrings (studs ok), nose rings or facial piercings. NO EXCUSES! ATTENDANCE: Culinary Arts Institute s attendance policy approximates the expectations found in a working situation. It is essential that each student learns the discipline of regular and prompt attendance as well as the skills involved in the culinary arts and hospitality industries. At the time the student moves from training into a career, the employer will be very interested in dependability and punctuality. No matter how skilled the person, an employee is valuable only when present on the job. The faculty and staff of Culinary Arts Institute @ LAMC consider each moment in class imperative for success. When the student is not in the classroom, the information missed cannot be recaptured. MISSED WORK: If a student arrives late to class, and a test is still in progress, the student may take the test with no penalty. If a student misses a test or an assignment, the test/assignment will have ten (10) points deducted from the score. The student must contact his/her chef instructor to arrange to make-up the test/assignment prior to his/her return to the next scheduled class. If a student does not contact the chef instructor to make-up the test assignment before the day he/she returns to the next scheduled class, the student will receive a zero (0) for the test/assignment. LAB CHECK OUT REQUIREMENTS: All pantry supplies and equipment returned to proper storage area before class ends. Class hours must be adhered. Sinks cleaned and wiped dry. All appliances/equipment cleaned after use, including range tops, refrigerators, counter tops and cupboard doors. All equipment and supplies must be put back in its proper space. No wet cleaning supplies placed under cabinets. All under sinks cabinets cleaned and in order All spills are to be wiped up and all wet towels placed in washing machine. If you use it, clean it! Food is not to be taken out of the lab unless authorized by the chef instructor. Negative TB Test required within the first two weeks of the semester.
TEXTBOOKS: NRAEF ManageFirst Program Food Production, Competency Guide with ScanTron Professional Cooking 7 th Edition, Author: Wayne Gisslen, ISBN: 978-0-470-19752 Recommended Reading: Becoming a Chef Authors: Andrew Dornenberg & Karen Page - ISBN: 0-471-15209-9 So you want to be a Chef? 2 nd Edition Authors: Lisa M. Brefere, Karen Eich Drummond and Brad Barnes ISBN: 978-0470-08856 101 Things I Learned in Culinary School Author: Louis Eguaras - ISBN: 978-0-446-55030-7 RESOURCES & SUPPLIES: Student Knife Kit/Case, notebook, 2 binder, calculator, Instant-read thermometer, and an optional camera as needed. ASSIGNMENTS & EVALUATION: 1. 2 Progress Evaluations @ 50 points = 100 2. 4 Quizzes @ 25 points = 100 3. Final Exam = 300 4. Special Project = 200 5. Attendance = 300 Total Points = 1000 GRADING SCALE: 900-1000 = A 800-899 = B 700-799 = C 600-699 = D 599 = F IMPORTANT INFORMATION: Class hours must be adhered to. Classes will start on time and will end on time. It might go over a few minutes but never over an hour. A student who misses more than 3 absences may be dropped by the instructor, but it your (THE STUDENT) responsibility to drop or withdraw from the class. Continued tardiness will affect your attendance (3 tardy = 1 absence). If there is an emergency, the chef instructor can be contacted by phone or by email so that arrangements can be made. STUDENTS WITH SPECIAL NEEDS: If you have any health impairments that require regular medication, or any disability that might affect your performance in the class or lab, and would like your chef instructor to make special accommodations, please call our campus Special Services Director at 818-364-7734 as soon as possible. They will help you arrange special accommodations for your classes. The special needs of each student are met, in part, by: 1. Group discussion at the peer level, providing for the interchange of ideas 2. Reading materials supplementing the required text material 3. Availability of the teacher for personal interviews and referral to appropriate community resources as indicated.
DIETARY SERVICE SUPERVISOR STUDENTS: FOOD SERVICE MANAGEMENT 101: Students will learn to ensure that all foods are served by methods that conserve nutritive value, flavor and appearance and all foods are prepared in a form designed to meet individual needs. All substitutions should be similar nutritive value. Student s competency will be demonstration and evaluated by the Registered Dietitian/Professor. IMPORTANT: THE SYLLABUS IS SUBJECT TO CHANGE ACCORDING TO LA MISSION COLLEGE SCHEDULE, FACULTY FUNCTIONS AND PRODUCT/INGREDIENT AVAILABILITY. Success Tips from Chef Sanchez: SHOW UP TO CLASS! Bring your books to every class Read the chapters prior to attending class in advance and review thoroughly Bring recipes to every class Do not read other class s books in the Culinary Arts class. I will take it away and sell it on ebay! No cell phones, Bluetooth, ipods, PSP, DS, any handheld contraption, etc. are allowed in the classroom or lab. No calls or text messaging while in class or lab. YOU are here to learn how to cook. HAVE FUN!
CULINARY ARTS INSTITUTE @ LOS ANGELES MISSION COLLEGE FOOD SERVICE MANAGEMENT/CULINARY ARTS PROGRAM FOOD SERVICE MANAGEMENT 101 DAY/NESDAY 5:00pm-9:10pm Course Outline Spring 2012 Please note that the schedule below may be subject to change. WEEK 1 DATE TOPIC ASSIGNMENTS Day 1 2/6 First Day! Introductions Class Objectives Course Outline Syllabus Class Assignments & Readings ------------------------------------------------- Lecture: Professional Cooking (GISSLEN) Chapter 1 - The Food-Service Industry, pgs. 1-14 History of Food Service The Classic Kitchen Brigade Standards of Professionalism Kitchen etiquette Equipment Identification, etc. NRAEF ManageFirst - Food Production (4 wks) Chapter 1 Establishing Standard Food Production Procedures, pgs. 1-17 Assignment: Complete Activities on pages 12, 15, 16 and 17 and turn in on Day 3 Write down Know Key Terms and turn in on Day 3 (see Weekly Cycle Menu for recipes) Day 2 2/8 Lecture: Professional Cooking (GISSLEN) Chapter 2 - Sanitation & Safety, pgs. 15-39 Lab: Sanitation, Standards, Review Kitchen etiquette, Equipment Identification, etc. NRAEF ManageFirst - Food Production Chapter 2 Product Quality Know Your Product, Pgs. 19-45 Complete Activity on page 23, 42 and 45 and turn in on Day 4 Write down Know Key Terms and turn in on Day 4 WEEK 2 DATE TOPIC ASSIGNMENTS Day 3 2/13 Lecture: Professional Cooking (GISSLEN) Chapter 3 - Tools & Equipments, pgs. 41-61 Lab/Instructor: Setting up your station, How to hold a knife, Show claw technique. Show how to hone a knife, Show how to properly peel a potato. Demo Basic Knife Cuts Potatoes/Carrots: Julienne, Brunoise, Batonnet, Macedoine (small dice), Onions, Garlic, Chives. Student: Practice Knife Cuts/Produce Pommes Puree. NRAEF ManageFirst - Food Production Chapter 3 Receiving and Storing to Maintain Quality, Pgs. 47-71 Complete Activity on page 71 and turn in on Day 5 Write down Know Key Terms and turn in on Day 5
Day 4 2/15 Lecture: Professional Cooking (GISSLEN) Chapter 4 - Basic Principles of Cooking and Food Science, pgs. 63-91 Lab/Instructor: Demo Basic Knife Cuts Large dice, tourne, chiffonade, paysanne, oblique, rondelle and bias. Student: Practice Knife Cuts and produce Roasted New Potatoes with Herbs and Garlic. NRAEF ManageFirst - Food Production Chapter 4 Quality in Food Production, Pgs. 73-94 Complete Activity on page 84 and 91 and turn in on Day 6 Write down Know Key Terms and turn in on Day 6 WEEK 3 DATE TOPIC ASSIGNMENTS Day 5 2/20 President s Day Holiday NO CLASS Day 6 Lecture: Professional Cooking (GISSLEN) Chapter 5 - Menu, Recipes, and Cost Management, pgs. 93-123 Student: Practice Knife Cuts 2/22 Lecture: Professional Cooking (GISSLEN) Chapter 6 Nutrition, pgs. 125-135 Discuss Windows and importance of time management in the kitchen. Lab/Instructor: Demo Basic Knife Cuts Student: Practice Knife Cuts and produce Peas, Carrots, and Pearl Onions with Tarragon Butter and Creamed Spinach. President s Day Holiday NO CLASS NRAEF ManageFirst - Food Production Chapter 5 Banquet and Buffet Food Production Pgs. 95-112 Complete Activity on page 103, 112 and 114 and turn in on Day 7 Study Chapters 1-4 Write down Know Key Terms and turn in Day 7 NRAEF ManageFirst - Food Production Chapter 6 Is There Food Quality in Leftover Food? Pgs. 115-127 Complete Activity on page 125, 126 and 127 and turn in on Day 8, Write down Know Key Terms and turn in on Day 8 WEEK 4 DATE TOPIC ASSIGNMENTS Day 7 Day 8 2/27 SUBMIT MANDATORY TB TEST Lecture: Professional Cooking (GISSLEN) Chapter 7 - Mise en Place, pgs. 137-155 Lab/Instructor: Demo Basic Knife Cuts Oblique or tournee can be used Student: Practice Knife Cuts and produce Glazed Carrots and Spinaci alla Romana. 2/29 Lecture: Professional Cooking (GISSLEN) Chapter 8 - Stocks & Sauces pgs. 157-221 Lab/Instructor: Demo making roux; Bouquet Garni, Sachet D epices, and Onion Pique. Demo sauces below. Student: Produce Bouquet Garni - p. 160, Sachet D epices - p. 160, and Onion Pique p. 160. Produce Bechamel, Veloute, and Espagnole. NRAEF ManageFirst - Food Production Chapter 7 Building a Quality System Pgs. 129 Complete Activity on page 139, 140, 142, 145, 148, and 151 and turn in on Day 8 Write down Know Key Terms and turn in on Day 8 Field Project Due with Discussions, Pgs. 153-154 KNIFE SKILLS PRACTICAL EXAM 1 Professional Cooking (GISSLEN) Chapter 8 - Review Terms on pg 221 and answer Questions 1-10 and turn in on Day 10.
WEEK 5 DATE TOPIC ASSIGNMENTS Day 9 3/5 Lecture: Professional Cooking (GISSLEN) Chapter 9 Soups: Clear, Thick, Specialty pgs. 223 Lab/Instructor: Demo Consommé Brunoise, Cream of Mushroom Soup and French Onion Soup Gratinee. Student: Produce Consommé Brunoise, Cream of Mushroom Soup and French Onion Soup Gratinee. PROGRESS CHECK 1 Professional Cooking (GISSLEN) Chapter 9 Review Terms on pg 273 and answer Questions 1-6 and turn in on Day 11. Day 10 3/7 Lecture: Professional Cooking (GISSLEN) Chapter 10 - Understanding Meats and Game; Chapter 11 Cooking Meats and Game, pgs. 275-370 Lab/Instructor: Demo Roast Rack of Lamb with White Beans Bretonne and Steamed Brussel Sprout leaves and Veal Scallopine alla Marsala with Haricot Verts. Student: Produce above entrees. Chapter 10 & 11 Review Terms on pgs. 307 and 369. Answer Questions 1-10 on pg. 307 and turn in on Day 12 WEEK 6 DATE TOPIC ASSIGNMENTS Day 11 3/12 Lecture: Professional Cooking (GISSLEN) Chapter 12 - Understanding Poultry and Game Birds; Chapter 13 Cooking Poultry and Game Birds, pgs. 371-440 (cont.) Lab/Instructor: Demo chicken fabrication. Sautéed Chicken with Tomatoes and Mushrooms and Chicken Chasseur with Haricot Verts and Pomme Parisienne Chapter 12 & 13 Review Terms on pgs. 383 and answer Questions 1-7 on pg. 383 and turn in on Day 13. Day 12 3/14 Lecture: Professional Cooking (GISSLEN) Chapter 14 - Understanding Fish and Shellfish; Chapter 15 Cooking Fish and Shellfish, pgs. 441-522 Lab/Instructor: Demo fish fabrication (round and flat fish). Demo Fillets of Sole Meuniere and Fried Breaded Fish Fillet with Tartar sauce. Chapter 14 & 15 Review Terms on pgs. 521 and answer Questions 1-8 on pg. 521 and turn in on Day 14. WEEK 7 DATE TOPIC ASSIGNMENTS Day 13 3/19 Recap of previous 15 Chapters Lab: Cooking Practical Exam Know your recipes! Be ready! PROGRESS CHECK 2 Day 14 3/21 FIELDTRIP! Location TBD Read: Professional Cooking (GISSLEN) Chapter 16 - Understanding Vegetables; Chapter 17 Cooking Veg., pgs. 522-601 FIELDTRIP! Location TBD Chapter 16 & 17 Review Terms on pgs. 559 and answer Questions 1-7 on pg. 601 and turn in on Day 16.
WEEK 8 DATE TOPIC ASSIGNMENTS Day 15 KNIFE SKILLS PRACTICAL EXAM 2 3/26 Lecture: Professional Cooking (GISSLEN) Chapter 18 Potatoes Chapter 19 Legumes, Grains, Pasta, and Other Starches; Chapter 20 - Cooking for Vegetarians - pgs. 603-697 Lab/Instructor: Demo Rice Pilaf, Risotto alla Parmegiana and Fettuccini Alfredo. Chapter 19 Review Terms on pgs. 679 and answer Questions 1-8 on pg. 679 and turn in on Day 17. Day 16 3/28 Lecture: Professional Cooking (GISSLEN) Pasta (continued) pg. 662 Chapter 21 Salad Dressings and Salads pgs. 699-760; Lab/Instructor: Fresh Pasta Demo - Ravioli with Cheese Filling, Spaghetti Carbonara, Mesclun Lettuce with Balsamic Vinaigrete. Chapter 21 Review Terms on pgs. 759. NRAEF Competency Exam!!! WEEK 9 DATE TOPIC ASSIGNMENTS Day 17 4/2 SPRING BREAK NO CLASS! SPRING BREAK NO CLASS! WEEK 9 4/4 Day 18 SPRING BREAK NO CLASS! SPRING BREAK NO CLASS! WEEK 10 DATE TOPIC ASSIGNMENTS Day 19 4/9 Lecture: Professional Cooking (GISSLEN) Chapter 22 Sandwiches Chapter 23 Hor d Oeuvres pgs. 761-810 Lab/Instructor: Discuss components of KNIFE SKILLS PRACTICAL EXAM 3 Day 20 sandwiches and hor d oeuvres. 4/11 Lecture: Professional Cooking (GISSLEN) Chapter 24 Breakfast Preparation Chapter 25 Dairy and Beverages pgs. 811-852 Lab/Instructor: Discuss components of egg cookery and breakfast presentation. Demo Classic French Omelet. Chapters 22 and 23 Review Terms WEEK 11 DATE TOPIC ASSIGNMENTS Day 21 PROGRESS CHECK 3 Chapters 26 Review Terms 4/16 Lecture: Professional Cooking (GISSLEN) Chapter 26 Sausages and Cured Foods pgs. 853-874 Lab/Instructor: Discuss Sausages and Cured Foods but explain that this will be covered more in detail in Garde Manger class. Incorporate some sausage in recipes.
Day 22 4/18 Lab/Instructor: Review Chapters covered so far Students: Mystery Basket Practical Students: Prepare 3 entrées using what we have in the kitchen. Windows will be enforced. WEEK 12 DATE TOPIC ASSIGNMENTS Day 23 4/23 Lecture: Professional Cooking (GISSLEN) Chapter 27 Pates, Terrines and Other Cold Foods pgs. 875-904 Lab/Instructor: Discuss Pates, Terrines and Other Cold Foods but explain that this will be covered more in detail in Garde Manger class. PROJECT DUE Chapters 27 Review Terms Day 24 4/25 Lecture: Professional Cooking (GISSLEN) Chapter 28 Food Presentation and Garnish pgs. 905-918 Lab/Instructor: Discuss more Food Presentation and Garnish techniques. Chapters 28 Review Terms WEEK 13 DATE TOPIC ASSIGNMENTS Day 25 4/30 Lecture: Professional Cooking (GISSLEN) Chapter 29 Bakeshop Production: Basic Principles and Ingredients pgs. 919-936 Chapter 30 Yeast Products pgs. 937-958 Lab/Instructor: Demo usage of mixers, scales, etc. Discuss Bakeshop Production/Yeast Products but explain that this will be covered more in detail in Chapters 29 and 30 Review Terms Day 26 Baking 101 class. 5/2 Lecture: Professional Cooking (GISSLEN) Chapter 30 Yeast Products pgs. 937-958 Chapters 31 Review Terms WEEK 14 DATE TOPIC ASSIGNMENTS Day 27 5/7 Chapter 30 Yeast Products pgs. 937-958 Recipes: Soft Rolls (pg. 945), French Chapter 30 Review Terms Bread (pg. 945), Rosemary Focaccia (pg. 946), Croissants (puff pastry usage) (pg. 957), Danish (puff pastry usage) Clear Glaze (pg. 950), Almond Filling (pg. 951) Day 28 5/9 Lecture: Professional Cooking (GISSLEN) Chapter 30 Yeast Products pgs. 937-958
Recipes: Soft Rolls (pg. 945), French Bread (pg. 945), Rosemary Focaccia (pg. 946), Croissants (puff pastry usage) (pg. 957), Danish (puff pastry usage) Clear Glaze (pg. 950), Almond Filling (pg. 951) WEEK 15 DATE TOPIC ASSIGNMENTS Day 29 5/14 Lecture: Professional Cooking (GISSLEN) Chapter 31 Quick Breads pgs. 959-966 Lab/Instructor: Demo usage of mixers, scales, etc. Discuss Bakeshop Production/Yeast Products but explain that this will be covered more in detail in Baking 101 class. Chapters 31 Review Terms Day 30 5/16 Lecture: Professional Cooking (GISSLEN) Chapter 32 Cakes and Icings pgs. 967-990 Lab/Instructor: Discuss Cakes and Icings but explain that this will be covered more in detail in Patisserie class. KNIFE SKILLS PRACTICAL EXAM 4 Chapters 32 Review Terms WEEK 16 DATE TOPIC ASSIGNMENTS Day 31 5/21 Lecture: Professional Cooking (GISSLEN) Chapter 33 - Cookies pgs. 991-1004 Lab/Instructor: Discuss Cookies and components of cookies. Review for Finals Day 32 5/23 Lecture: Professional Cooking (GISSLEN) Chapter 34 Pies and Pastries pgs. 1005-1032 Lab/Instructor: Discuss Pies and Pastries but explain that this will be covered more in detail in Baking or Patisserie class. NRAEF Manage First Final Exam WEEK 16 DATE TOPIC ASSIGNMENTS Day 33 5/28 FINALS WEEK Written Final 80 questions and Practical Final demonstration of your cutting techniques. Day 34 5/30 FINALS WEEK Practical final to include a Mystery Basket Entrée Protein, Starch, Vegetable and Sauce. Student choice of appetizer. NOTE: Remember to check this Fall 2012 Schedule and register early! Classes may be cancelled due to low enrollment or classes may be full and closed. There are no wait lists available at LA Mission College.
IMPORTANT DATES: Holiday Schedule No Classes President s Day February 17-20 Cesar Chavez Day March 30 Spring Break April 2-9 (No classes, campus offices are open) Memorial Day May 28 Independence Day July 4 DROP Dates Drop classes without incurring fees or with a refund (Registration/parking/non-resident fees 16-week semester-length classes) In Person/Internet... February 21 Drop classes without receiving a W In Person (no refund)... March 2 Internet (no refund)... March 4 Drop classes with a W (Letter grade is required from this date forward) In Person... May 4 Internet... May 6 If you stop attending a class (or wish to drop a class) YOU MUST DROP THE CLASS YOURSELF OFFICIALLY on or before May 6, 2012, through the Internet or In Person in the Office of Admissions & Records. Failure to do so may result in a grade of F in that class.