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Fall 2023 Course Syllabus
Course: CHEF-1301 (Section: 11, CRN: 92629) Basic Food Preparation |
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| Instructor Information | |||||||||
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| Instructor | Michelle Watson | ||||||||
| watsonma@lamarpa.edu | |||||||||
| Phone | (409) 681-4311 | ||||||||
| Office | The Press - Room: 106 C | ||||||||
| Office Hours | (M-Thurs 7-8am, M-Thurs 1pm-3pm) | ||||||||
| Additional Contact Information | 409-681-4311 | ||||||||
| 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. |
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| Required 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.
Food Preparation for the Professional, 3rd Edition By Mary Porter On Cooking |
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| Additional Materials/Resources | None. | ||||||||
| Corequisites/Prerequisites | None | ||||||||
| Learning Outcomes |
Demonstrate skills in knife, tool and equipment handling. Operate equipment safely and correctly; demonstrate proficiency in dry and moist heat and other various cooking methods. Fabrication of meats. Production a variety of food products applying principles of food handling and preparation. Implement and demonstrate professional standards in food production |
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| Program Student Learning Outcomes |
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| Lecture Topics Outline |
The Kitchen. History to Modern day.
Sanitation and Safety.
Preparation. Organization. Mise En Place and Kitchen Communication
Cooking Equipment, tools and Measurement.
Menus, Nutrition, and Recipes.
Building Flavor, Texture, Shape and Color. Basic Plating Techniques
Soups.
Sauces.
Vegetables, Grains, and Pasta.
Meat Cookery.
Poultry Cookery.
Fish and Shellfish Cookery.
Breakfast, Beverages, and Dairy Products.
Pantry Production.
Hors D'oeuvres, Appetizers, Amuse Bouche and Food Presentation.
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| Major Assignments Schedule |
Week 1 Syllabus review, pre-test, Blackboard and Self Service Banner Pearson book review Week 2 Read and work on assignments The Kitchen and Sanitation and Safety. Knife Skills. Chapter 1 and 2 Week 3 Read and work on assignments Preparation and Cooking, Equipment, and Measurement Chapter 3 and Chapter 4 Week 4 Read and work on assignments Menus, Nutrition, and Recipes Chapter 5 Week 5 Read and work on assignments Building Flavor, Body, and Texture Chapter 6 Week 6 Read and work on assignments and Cooking on Soups Chapter 7 Week 7 Read and work on assignments and Cooking on Sauces Chapter 8 Also Test on Chapters 1-7 Week 8 Read and work on assignments and Cooking Vegetables, Grains, and Pasta Chapter 9 Week 9 Read and work on assignments and Cooking on Meat and Poultry Cookery Chapters 10 and 11
Week 10 Read and work on assignments and Cooking on Meat and Poultry Cookery Chapters 10 and 11. Week 11 Read and work on assignments and Cooking on Eggs, Beverages, and Dairy Products Chapter 13 Week 12 Read and work on assignments and Cooking on Pantry Production Chapter 14 Also Test on Chapters 8-14 Week 13 Read and work on assignments and Cooking on Hors D'oeuvres and Food Presentation Chapter 15 Week 14 Read and work on assignments and Cooking on Review of various Cookery Chapter 16 and 17 Week 15 Finals |
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| Final Exam Date | December 6, 2023 - 9:0 AM Through December 6, 2023 - 9:0 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. 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. No earbuds or listening devices. 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. Hair must be neat and off the shoulder or secured in hair net. No large earrings or dangling jewelry. All students are required to clean up after themselves, clean all of their own dishes, all equipment used and work stations. Including floors and counters and all surfaces. Dish room, sinks, walk-ins and refrigeration. Each class will sweep and mop and take out the trash at the end of class. Large kitchen maintenance projects will be assigned weekly and added to the lab time as needed to keep up with maintaining a spotless and organized kitchen. Proper storage and rotation of food deliveries and maintaining organization of stored foods will be the responsibility of students as instructed by the Chef. A student will be assigned as a clean-up manager daily. No student will be excused from the kitchen until they are checked out by the Chef. All students will stay until all cleaning is complete and the class will be excused as a group together. |
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| Attendance Policy |
Students will be allowed to be 5 minutes late after (3) times you will be dropped a letter grade. If you will be absent to class, please notify me. After (3) absences with out an excuse- you will be dropped a letter grade |
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| Additional Information | A hat must be worn in the kitchen at all times. If you don't have one, a hairnet will be provided. | ||||||||
| Institutional Policies | |||||||||
| MyLSCPA | Be sure to check your campus email and Course Homepage using MyLSCPA campus web portal. You can also access your grades, transcripts, academic advisors, degree progress, and other services through MyLSCPA. | ||||||||
| Academic Honesty | Academic honesty is expected from all students, and dishonesty in any form will not be tolerated. Please consult the LSCPA policies (Academic Dishonesty section in the Student Handbook) for consequences of academic dishonesty. | ||||||||
| 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. | ||||||||
| COVID 19 Information | The Lamar State College Port Arthur (LSCPA) Student Code of Conduct COVID 19 Policy requires students who have been diagnosed with COVID 19 to report their condition directly to their local health department. Students should also contact their course faculty to report their quarantine status. In addition, this policy requires all students to wear face coverings when directly exposed to COVID 19 in compliance with the criteria included in the policy. For more information please refer to the COVID 19 link on the LSCPA website. | ||||||||
| 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. | ||||||||
| HB 2504 | This syllabus is part of LSCPA's efforts to comply with Texas House Bill 2504. | ||||||||
| Mandatory Reporting of Child Abuse and Neglect | As per Texas law and LSCPA policy, all LSCPA employees, including faculty, are required to report allegations or disclosures of child abuse or neglect to the designated authorities, which may include a local or state law enforcement agency or the Texas Department of Family Protective Services. For more information about mandatory reporting requirements, see LSCPA's Policy and Procedure Manual. | ||||||||
| Title IX and Sexual Misconduct | LSCPA is committed to establishing and maintaining an environment that is free from all forms of sex discrimination, including sexual harassment, sexual violence, and other forms of sexual misconduct. All LSCPA employees, including faculty, have the responsibility to report disclosures of sexual misconduct, including sexual harassment, sexual assault (including rape and acquaintance rape), domestic violence, dating violence, relationship violence, or stalking, to LSCPA's Title IX Coordinator, whose role is to coordinate the college's response to sexual misconduct. For more information about Title IX protections, faculty reporting responsibilities, options for confidential reporting, and the resources available for support visit LSCPA's Title IX website. | ||||||||
| Clery Act Crime Reporting |
For more information about the Clery Act and crime reporting, see the Annual Security & Fire Safety Report and the Campus Security website. |
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| Grievance / Complaint / Concern | 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. | ||||||||
| Department Information |
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