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SUFFOLK COUNTY COMMUNITY COLLEGE

RIVERHEAD, NEW YORK

FALL 2006

COURSE OUTLINE

Course Title: Culinary Arts I

Catalog #: CU14

Section #:

Instructor:

Office:

Office Phone:

Office Fax:

Office Hours:

Textbook: Professional Cooking, 6th Edition, Wiley Publishing.

Professional Cooking Workbook, 5th Edition, Wiley Publishing.

Student’s Objectives:

Upon completion of this course the student will be able to identify:

1. The HACCP approach to sanitation with regard to the professional kitchen and chef.

2. Different methods of food preparation, their common seasonings and flavorings.

3. Components of a standardized recipe, its measurements, portion control, yield tests and conversion

methods.

4. Different types of menus, nutritional concerns, and methods of cutting foods.

5. Procedures for preparing stocks, sauces, and soups.

6. Preparation methods of various meats, poultry, fish and shellfish.

7. The cooking methods of fresh vegetables.

8. Various preparation methods for salads, sandwiches, breakfast items, and food garnishing methods.

9. Various baked products and their methods of preparation.

Procedures for Accomplishing These Objectives:

1. Class lectures and classroom discussions.

2. Group and independent work labs.

3. Written, reading, and oral assignments.

4. Demonstrations and activities.

5. Help in-school food related functions.

Student Requirements for Completion of the Course:

1. Read material on assigned subject matter and participate in classroom discussions.

2. Submit written study questions as assigned.

3. Take 3 written exams and 1 comprehensive final exam.

4. Take 2 practical exams demonstrating proper food preparation procedures and cooking methods.

5. Aid in the food preparation of school related functions.

6. Homework must be submitted on time. Lateness will result in a lowered grade. No homework will be

accepted more than 1 week after due date.

Grading Practice:

3 Exams . . . . . . . . . . . . . . . . . . . . . 30%

2 Food Preparation Demonstrations . . . . . . . 30%

Final Exam . . . . . . . . . . . . . . . . . . . . 20%

Class Participation & Functions . . . . . . . . . 20%

100%

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Equipment Needed:

1. White chef coat, white chef pants, and white chef half apron.

2. Chef’s 10” knife, 6” boning knife, 3” paring knife, 8” – 10” serrated knife, and a bi-metallic tip food

thermometer with a 1” dial that reads from 0-220 degrees.

*Knives and uniforms can be purchased at Bar Boy Supply in Hampton Bays, 728-7100.

Rules Regarding Student Absence and Lateness – College Policy:

The college expects that each student will exercise personal responsibility with regard to class attendance.

All students are expected to attend every class session of each course for which they are registered.

Students are responsible for all that transpires in class whether or not they are in attendance. The college

defines excessive absence or lateness as more than the equivalent of one week of class meetings during

the semester. Excessive absence or lateness may lead to failure in a course or removal from the class

roster.

A student may be removed from the class roster by an instructor at any time when, in the judgment of the

instructor, absences have been excessive or when other valid reasons exist.

1. No more than one absence is permitted. Additional absences will decrease the student’s final grade.

2. All classes are to begin on time. Chronic tardiness will adversely affect the student’s grade. Two latenesses will be counted as one absence.

Weekly Outline of Topics and Assignments:

Week # Topic Assignment

Week 1 Overview – Professional Cooking Text / Chapters 1-5

Workbook / Exercise 1-5

Week 2 Overview – Professional Cooking Text / Chapters 6-7

Workbook / Exercise 6-7

Week 3 Overview – Professional Cooking Text / Chapters 8-9

Workbook / Exercise 8-9

Week 4 Stocks, Sauces & Soups Exam #1 / Chapters 1-9

Text / Chapters 10-11

Workbook / Exercise 10-11

Week 5 Meat, Poultry & Fish Text / Chapters 12-13

Workbook / Exercise 12-13

Week 6 Meat, Poultry & Fish Student Demonstration #1

Text / Chapters 14-15

Workbook / Exercise 14-15

Week 7 Meat, Poultry & Fish Text / Chapters 16-17

Workbook / Exercise 16-17

Week 8 Vegetables & Grains Exam #2 / Chapters 10-17

Text / Chapters 18

Workbook / Exercise 18

Week 9 Vegetables & Grains Text / Chapters 19-21

Workbook / Exercise 19-21

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Week # Topic Assignment

Week 10 Salads, Breakfast & Garnish Text / Chapters 22-23

Workbook / Exercise 22-23

Week 11 Salads, Breakfast & Garnish Student Demonstration #2

Text / Chapters 22-23

Workbook / Exercise 24-25

Week 12 Baking Exam #3

Text / Chapters 26-28

Workbook / Exercise 26-28

Week 13 Baking Text / Chapters 29-30

Workbook / Exercise 29-30

Week 14 Baking Review for Final Exam

Week 15 Practice Final

Week 16 Final Exam