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Spring 2023 Course Syllabus
Course: CHEF-2331 (Section: 01, CRN: 10218) Advanced Food Preparation |
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| Instructor Information | |||||||||
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| Instructor | Ashley Taylor | ||||||||
| taylorad1@lamarpa.edu | |||||||||
| Phone | (409) 681-4311 | ||||||||
| Office | The Press - Room: 106 C | ||||||||
| Office Hours | Mon and Wed 7am -8am also 2pm-3pm, Tues and Thurs and Fri 12pm -2pm | ||||||||
| Additional Contact Information | |||||||||
| Course Information | |||||||||
| Description | Advanced concepts of food preparation and presentation techniques. |
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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.
Professional Cooking, 9th Edition |
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| Additional Materials/Resources |
Chef Black Hat
Chef white Jacket
Black Chef Pants
Slip Resistant Black Shoes
Knife Kit
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| Corequisites/Prerequisites | CHEF 1301, 1305 | ||||||||
| Learning Outcomes | Further discuss processed or par cooked food items; demonstrate advanced food preparation and presentation techniques and writing standardized recipes. | ||||||||
| 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.
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| Lecture Topics Outline |
The Food-Service Industry Sanitation and Safety Tools and Equipment Menu, Recipes, and Cost Management Nutrition Basic Principles of Cooking and Food Science Mise en Place Stocks Sauces Soups Understanding Vegetables Cooking Vegetables Potatoes Legumes, Grains, Pasta, and Other Starches Cooking Methods for Meat, Poultry, and Fish Understanding Meats and Game Cooking Meats and Game Understanding Poultry and Game Birds Cooking Poultry and Game Birds Understanding Fish and Shellfish Cooking Fish and Shellfish Salad Dressings and Salads Sandwiches Hors D’Oeuvres Breakfast Preparation Dairy and Beverages Cooking for Vegetarian Diets Sausages and Cured Food Pates, Terrines, and Other Cold Foods 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: Cooking, Read and work on assignments The Food-Service Industry, Sanitation and Safety, Tools and Equipment and Menu, Recipes, and Cost Management
Week 3: Cooking, Read and work on assignments Nutrition and Basic Principles of Cooking and Food Science
Week 4: Cooking, Read and work on assignments Simple Salads and Tossed Salads.
Week 5: Cooking, Read and work on assignments Mise en Place, Stocks, Sauces and Soups
Week 6: Cooking, Read and work on assignments Understanding Vegetables, Cooking Vegetables and Potatoes
Week 7: Cooking, Read and work on assignments Cooking Methods for Meat, Poultry, and Fish, Understanding Meats and Game, Cooking Meats and Game, Understanding Poultry and Game Birds and Cooking Poultry and Game Birds
Week 8: Test over week 2-7
Week 9: Cooking, Read and work on assignments Understanding Fish and Shellfish and Cooking Fish and Shellfish.
Week 10: Cooking, Read and work on assignments Salad Dressings and Salads
Week 11: Cooking, Read and work on assignments Breakfast Preparation and Dairy and Beverages.
Week 12: Cooking, Read and work on assignments Sandwiches and Hors D’Oeuvres
Week 13: Cooking, Read and work on assignments Cooking for Vegetarian Diets, Sausages and Cured Food and Pates, Terrines, and Other Cold Foods
Week 14: Cooking, Read and work on assignments Food Presentation.
Week 15: Finals
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| Final Exam Date | May 8, 2023 - 8:0 AM Through May 8, 2023 - 1:45 PM | ||||||||
| Grading Scale | 90 - 100 = A 80 - 89 = B 70 - 79 = C 60 - 69 = D Below 59 = F | ||||||||
| Determination of Final Grade |
Tests - 40%, Quizzes - 15%, Projects - 10%, Final Exam - 15%, Attendance 20% | ||||||||
| 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
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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. 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 | |||||||||
| 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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