Fall 2025 Course Syllabus Course: CHEF-1301 (Section: 10D, CRN: 93587) Basic Food Preparation

Instructor Information
Instructor	Eugene Harris
Email	harrisec@lamarpa.edu
Phone	(409) 984-6547
Office	Sam and Linda Monroe Performing Arts Center - Room:
Office Hours	None.
Additional Contact Information
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.
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. None.
Additional Materials/Resources	None.
Corequisites/Prerequisites	Culinary Arts Syllabus Students enrolled in the Culinary Arts course will develop a comprehensive understanding of the fundamentals & principles of the art of cooking and the science of baking, including Sanitation, Nutrition, Management & production skills & techniques. Students can pursue sanitation certification through the ServSafe certification program.  Students will be given the opportunity to compete at the FCCLA region, state & national meetings in events which will showcase the skills learned in the Culinary Arts course. Students will have the opportunity to: Use reading, writing, math & science skills for the food service industry Integrate listening, writing and speaking skills using verbal & nonverbal communication to enhance operations, guest satisfaction & professional development Develop principles in time management, decision making effective communication & prioritizing Research, analyze & explore lifestyle & career goals Understand the history of food service & the use of the professional kitchen Use technology & computer applications to manage food service operations Demonstrate leadership, citizenship & teamwork skills Explain who employees, guests and property are protected to minimize losses or liabilities Recognize and model work ethics and legal responsibilities Demonstrate the knowledge and skills required for careers in the restaurant, food and beverage industry Grading system: 40% daily grades – to include worksheets, vocabulary, class participation 60% major grades – to include tests, project, group work, labs     Class requirements: Supplies: each student is required to have paper & pen/pencil ready for use each day.  Textbooks will be kept in class, but may be checked out for use at home if needed.  All students will need a 2” notebook – which will serve as a portfolio of the materials used in class – including ServSafe information, etc. Uniform: one the lab portion of the course begins students will a uniform to include a chef’s coat & chef pants, half apron, as well as a chef’s hat.  These items will be supplied by the CTE department and will be cleaned after each use.  There are lockers provided in the dressing rooms for students’ personal use during lab time.  Students will need to bring a pair of non-slip black shoes for working in the lab. Environment:  each student is expected to maintain a sense of cooperativeness in the classroom/lab.  Respect of the teacher and peer is of utmost importance. Rules:  Arrive on time with all class materials and positive attitude Keep all body parts and objects to yourself   No cell phones are allowed in class, unless the teacher gives permission for their use in a class assignment.  All cell phones will be stored in the cell phone pocket holder.  No food or drinks are allowed in the classroom.  All students must be in compliance of the dress code. Follow directions the first time they are given We will treat each other as Ladies and Gentlemen with Respect Projects: Students will be involved in individual & group projects throughout the year.  Some activities might require the use of the students’ time after school and/or in the event, on a limited basis.
Learning Outcomes
Program Student Learning Outcomes
Lecture Topics Outline	None.
Major Assignments Schedule	Practical on cooking.
Final Exam Date	December 5, 2025 - 8:00 AM   Through  December 6, 2025 - 10:00 AM
Grading Scale	90 - 100=A 80 - 89=B  70 - 79=C   60 - 69=D  Below 59 = F
Determination of Final Grade	Tests - 60%, Quizzes - 15%, Projects - 10%, Final Exam - 15%.
Course Policies
Instructor Policies	I will not discuss your grades over the phone or by email. If you want to discuss your grades, you must come to my office, in person.
Attendance Policy	None.
Additional Information
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 Disability Services Coordinator, Room 117, in the Student Sucess Center. 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.
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	Commercial Music, Visual and Performing Arts Chair: CASP Email: CASP Phone: (409) 983-4921