Fall 2021 Course Syllabus Course: CHEF-1301- Section: 01 Basic Food Preparation

Instructor Information
Instructor	Ashley Taylor
E-mail	taylorad1@lamarpa.edu
Phone	4099846418
Office	Location: Hours: Mon and Wed 7am -8am also 2pm-3pm, Tues and Thurs and Fri 12pm -2pm
COVID 19 Information	The Lamar State College Port Arthur (LSCPA) Student Code of Conduct COVID 19 Policy requires students who have been exposed to COVID 19 or diagnosed with COVID 19 to report their condition on the COVID 19 Notification Form (available via a link on the Student Code of Conduct COVID19 webpage). This information will be provided to the Dean of Student Services. In addition, this policy requires all students to wear face coverings in compliance with the criteria included in the policy. For more information please refer to the COVID 19 link on the LSCPA website.
Course Information
Description	A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism.
Prerequisites	None
Learning Outcomes	Demonstrate skills in knife, tool and equipment handling, and operate equipment safely and correctly; demonstrate proficiency in dry and moist heat cooking methods; produce a variety of food products applying principles of food handling and preparation; implement professional standards in food production.
Core Objectives
Program Student Learning Outcomes	•Identify concepts, terms, and phrases associated with the culinary arts and hospitality industry. •Identify and implement sanitation and safety procedures and regulations as required in the industry. •Use fundamental cooking and baking techniques as well as advanced cooking skills. •Identify and use advanced food service management theory, including food and labor cost controls, labor regulations, tax laws , tip reporting, franchise regulations and product liability laws
Textbooks	Textbook Purchasing Statement: A student attending Lamar State College Port Arthur is not under any obligation to purchase a textbook from the college-affiliated bookstore. The same textbook may also be available from an independent retailer, including an online retailer. On Cooking, Sarah R. Labensky / Alan M. Hause / Priscilla A. Martel
Lecture Topics Outline	PART 1: PROFESSIONALISM 1. Professionalism 2. Food Safety and Sanitation 3. Nutrition 4. Menus and Recipes PART 2: PREPARATION 5. Tools and Equipment 6. Knife Skills 7. Flavors and Flavorings 8. Dairy Products 9. Mise en Place PART 3: COOKING 10. Principles of Cooking 11. Stocks and Sauces 12. Soups 13. Principles of Meat Cookery 14. Beef 15. Veal 16. Lamb 17. Pork 18. Poultry 19. Game 20. Fish and Shellfish 21. Eggs and Breakfast 22. Vegetables 23. Potatoes, Grains and Pasta 24. Healthy Cooking and Special Diet
Major Assignments Schedule	Week 1 Syllabus review, pre-test, Blackboard and Self Service Banner Pearson book review Week 2 Assignments though pearson on Professionalism Chapter 1 and 2 Week 3 Assignments though pearson on Professionalism Chapter 3 Week 4 Assignments though pearson on Professionalism Chapter 4, Menu Project due 9/13/21, Test on Chapter 1-3 Monday 9/13/21 Week 5 Assignments though pearson on Preparation Chapter 5 and 6 Week 6 Assignments though pearson on Preparation Chapter 7 , Flavor and Spices Project Week 7 Assignments though pearson on Preparation Chapter 8 and 9, (Test on 10/4/21 on Chapter 4 - 7) Week 8 Assignments though pearson on Cooking Chapter 10 and 11 Week 9 Assignments though pearson on Cooking Chapter 12 and 13 Week 10 Assignments though pearson on Cooking Chapter 14 -16 (Test on 10/25/21 on Chapter 8 -13) Week 11 Assignments though pearson on Cooking Chapter 17 and 18 Week 12 Assignments though pearson on Cooking Chapter 19 and 20 Week 13 Assignments though pearson on Cooking Chapter 21 and 22 Week 14 Assignments though pearson on Cooking Chapter 23 and 24
Final Exam Date	December 6, 2021 - 8:00 AM   Through  December 6, 2021 - 9:40 AM
Grading Scale	90 - 100=A 80 - 89=B 70 - 79=C 60 - 69=D Below 59 = F
Determination of Final Grade	Tests - 20%, Assignments - 15%, Projects - 20%, Final Exam - 15%, Lab 30%
Course Policies
Instructor Policies	I will not discuss your grades over the phone or by e-mail. If you want to discuss your grades, you must come to my office in person. Homework assignments will be given each week. LATE WORK is highly discouraged and will incur a 10 point penalty for every day it is late. Due dates are given and enough time is given to complete all work. NO EXCEPTIONS. If you miss an exam, your lowest test grade will count twice. If you miss more than one exam, those exams will be given a grade of zero. Students must leave the classroom after exam is finished. There will be a final exam. All students must take the exam on the scheduled date and time, and failure to do so will result in a 0 on the final exam. Every student MUST have a copy of the required textbooks by the SECOND week of class. The student will still be responsible for any assignments given. Failure to have a text may result in being dropped from the class. No emailed work is accepted. Students are responsible for completing all assigned reading and video viewings. A failure to follow oral and/or written instructions will result in penalties. Academic dishonesty will result in a zero on any assignment; a second incidence of academic dishonesty will be handled based on campus policies and procedures with the department chair. No cell phones should be visible or heard during class. Again, you will be asked to leave the room for the remainder of the class. No blue tooth technology or recording of lectures in any format (unless approved by the instructor). No charging of cell phones in the classroom. Students must be in a clean uniform and in full uniform at all times.
Attendance Policy	Students will be allowed to be 5 miinutes late after (3) times you will be dropped a letter grade. Absent to class please notify me or email me after (3) absent with out an exuse you will be dropped a letter grade
Academic Honesty	Academic honesty is expected from all students, and dishonesty in any form will not be tolerated. Please consult the LSC-PA policies (Section IX, subsection A, in the Faculty Handbook) for consequences of academic dishonesty.
Facility Policies	No food or tobacco products are allowed in the classroom. Only students enrolled in the course are allowed in the classroom, except by special instructor permission. Use of electronic devices is prohibited.
Important Information
ADA Considerations	The Americans with Disabilities Act (ADA) is a federal anti-discrimination statute that provides comprehensive civil rights for persons with disabilities. Among other things, this legislation requires that all students with disabilities be guaranteed a learning environment that provides for reasonable accommodation of their disabilities. If you believe you have a disability requiring an accommodation, please contact the the Office for Disability Services Coordinator, Room 231, in the Madison Monroe Building. The phone number is (409) 984-6241.
MyLSCPA	Be sure to check your campus E-mail and Course Homepage using MyLSCPA campus web portal (My.LamarPA.edu). When you've logged in, click the email icon in the upper right-hand corner to check email, or click on the "My Courses" tab to get to your Course Homepage. Click the link to your course and review the information presented. It is important that you check your email and Course Homepage regularly. You can also access your grades, transcripts, and determine who your academic advisor is by using MyLSCPA.
Other
HB 2504	This syllabus is part of LSC-PA's efforts to comply with Texas House Bill 2504.
Department	Business and Industrial Technology Chair: Sheila Guillot E-mail: guillsr@lamarpa.edu Phone: (409) 984-6381 If you have a grievance, complaint, or concern about this course that has not been resolved through discussion with the Instructor, please consult the Department Chair.