Fall 2023 Course Syllabus
Course: CHEF-2302 (Section: 1H, CRN: 92750)
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Instructor Information
Instructor Michelle Watson
Email 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 Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods.
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.

Sauces: Classical and Contemporary Sauce Making by James Peterson
Additional Materials/Resources Chef Black Hat 
Chef white  Jacket 
Black Chef Pants 
Slip Resistant Black Shoes
Knife Kit / Piping tools 
  • CHEF-2331 Advanced Food Preparation
Learning Outcomes Stock and soup preparation, uses and storage, and sauce characteristics; prepare grand sauces, emulsions, contemporary sauces, compound butters, and vegetable sauces; produce relishes, chutneys, marinades, compotes, and vinaigrette.
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
•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.
Lecture Topics Outline
A short history of sauce making  
Stocks and Rouxes

5 Mothers Sauces 
Liaisons an overview  
White sauce for meat and vegetables  
Brown sauce  
Stock based and non-integral fish sauce  
 Meat Sauces 
 Fish and Shellfish Sauces  
Crustacean Sauce 
Hot Emulsified Sauces 
Mayonnaise based sauce  
Butter sauce  
Salad dressing vinaigrette salsa relish 
Purees and  puree thickened sauce 
International sauces
 Dessert sauce 
Major Assignments Schedule
Week 1: Syllabus review, pre-test, Blackboard and Self Service Banner Pearson book review

Week 2:  A short history of sauce making  ,Equipment  , and Ingredient  
Week 3: Stocks and Roux an overview  

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 Gastrics. 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: Finals 
Final Exam Date December 7, 2023 - 11:0 AM   Through  December 7, 2023 - 11:0 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. 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 minutes 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 excuse you will be dropped a letter grade
Additional Information Students are required to wear a hat in the kitchen at all times.
If you don't have one a hair net 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.

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
Business and Industrial Technology
Chair:Sheila Guillot
Phone:(409) 984-6381