(M-TR 7am-8am, M-TR 1pm-3pm, M-TR 3:30-4:30pm)

•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.

History of sauce making  

 

Equipment /Ingredients 

 

Stocks and Rouxs

5 Mothers Sauces 
Derivative Sauces

Pan Sauces/Cream-Based Sauces

 

Liaisons/Thickening Agents/Finishing Agents

Soups. Purees and pureed thickened sauces

Butter sauces. Buerre Blanc and Buerre Manie

Hot Emulsified Sauces 

 

Fish and Shellfish Sauces  

International sauces

 

Mayonnaise based sauce  

 

Salad dressing/Vinaigrette/ Salsas and Relishes 

Pesto/Salsa Fresco

 

Dessert sauces 

Week 1: Syllabus review, pre-test, Blackboard and Self Service Banner book review

Week 2:  A history of sauce making/Equipment /Ingredient  

 

Week 3: Stocks and Roux 

Week 4: Test on Chapter 1- 5

 

Week 5: 5 Mother Sauces  

 

Week 6: Meat Sauces, Cream Sauces,  Fish and Shellfish Sauces  

 

Week 7: Test on Chapter 6-10 

Week 8:  Hot and Cold Emulsified Sauces. Glazes and Reductions

 

Week 9: Mayonnaise based sauce ,Butter sauce and Foams 

 

Week 11: Salad dressings, vinaigrettes, salsas and chutneys, relishes and chow chows 

 

Week 12: Test on Chapter 11- 17

Week 13:Purees and thickened sauces. Thickening Agents.

 

Week 14: International sauces. Dessert sauces and Coulis.
 

Week 15: Practical Final

LATE WORK is highly discouraged and will incur a 10 point penalty for every day it is late. Due dates are given and provide enough time to complete all work. There will be a practical 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.  Students are responsible for completing all assignments. 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. This includes classroom and lab/kitchen. Students must be in a clean uniform and in full uniform at all times. If you show up to class out of uniform or in a dirty uniform you will be sent home. You may use the kitchen washer/dryer to clean your uniform if you need to. Hair must be neat and off the shoulder with a hat or secured in hair net. No large earrings or dangling jewelry. No heavy perfumes or colognes. IN THE KITCHEN/LAB- All students are required to clean up after themselves. Students must clean ALL of their own dishes, any and all equipment used and work stations top and bottom. 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 to the dumpster at the end of class every day Large kitchen maintenance and deep cleaning projects will be assigned regularly and counted as lab time as needed to keep up with maintaining a spotless and organized kitchen. Students will put dishes away from the previous class before starting cooking for the day. Proper storage and rotation of food deliveries and maintaining organization of stored foods will be the responsibility of students as instructed by the Chef. 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. Please schedule work around class time. No one will be permitted to leave class before the rest of the class is dismissed, unless it is an emergency. No food is to leave the kitchen without permission of the Chef. Do not go behind the counter of the Bistro or help yourself to things in the Bistro for any reason.

Attendance is 10% of your grade in this class. Students more than 15 minutes late will be marked absent for the day. Students more than 15 minutes late will not be allowed to join the class that day. I will not let you join the rest of the class in lab if you are more than 15 minutes late to class. Please notify me if you will be absent. After (3) unexcused absences you will be dropped a letter grade.