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COURSE SYLLABUS

1. TITLE OF COURSE: Introduction to Hot Foods
  PREFIX/NUMBER: CUA 122 CREDIT HOURS: 1
2. PREREQUISITE: CUA 121 & CUA 155 (or permission of instructor)
3.

RESOURCES NEEDED:

 
 

 

 Professional Cooking, by Wayne Gisslen
 

TEXT:

 

SUPPLIES:

Set of Knives

Chef's Coat and Hat

4.

COURSE DESCRIPTION:

This course, “Stocks, Soups, Sauces, Gravies and Thickening Agents" meets a minimum of 22 ½ hours.  The course will provide students with the fundamental principles of stocks, soups, sauces, gravies and thickening agents.  Students will produce a variety of these products in the PCC Kitchen which will incorporate practice in the use of tools, utensils, equipment and application of safety and sanitation practices.  Students will apply pre-preparation skills and efficient organization of work techniques.  
5.

COURSE GOAL:

Students will be able to explain the significance of the use of stocks, soups, sauces, gravies and thickening agents in production areas of food service operations and demonstrate their abilities to apply such uses.

6.

PERFORMANCE OUTCOMES:

 

 

demonstrate the ability to use a Chef's Knife in a variety of ways.  
explain the importance of pre-preparation.

identify reasons for blanching, parcooking and marinating.

demonstrate the ability to blanche, parcook and create a marinade.

apply pre-preparation procedures for deep frying:  breading, dredging, creation of batters.

prepare a roux.

prepare basic mirepoix.
use a sachet or spice bag for flavoring liquids.
prepare, cool and store stocks properly:  beef, chicken and fish.
prepare glazes.
evaluate and use convenience bases.
explain the function of sauces.
list, prepare and evaluate the 5 mother sauces.

prepare and use beurre manie.

identify and use a variety of thickening agents.

prepare miscellaneous hot and cold sauces and pan gravies.
describe the major categories of soups.

prepare and evaluate clear soups.

prepare and evaluate cream and pureed soups.
prepare and evaluate consommés.

 

prepare and evaluate a variety of bisques, chowders, specialty soups and national soups  

 

garnish soups.

 

demonstrate the ability to prepare, serve, cool and store a variety of stocks, soups, sauces, gravies and thickening agents as well as maintain a clean work station in an organized, efficient manner.
7. COURSE STRUCTURE:
"Stocks, Soups, Sauces, Gravies and Thickening Agents" will make extensive use of self-paced learning.  Students will accomplish the performance outcomes by means of selected readings, student written assignments, audio visual materials, handouts, written quizzes, production projects and tests
8. STUDENT RESPONSIBILITIES:
1. Attend class sessions as scheduled.  This will include both formal sessions and individually arranged sessions.  Because of the care taken in scheduling this class, it is important that students make every effort possible to attend each session.
2. Wear required uniform when in the kitchen.
3. Follow kitchen rules and procedures regarding safety and sanitation.
4. Maintain a record of standardized recipes of stocks, soups, sauces, gravies and thickening agents as required by instructor.
5. Complete student assignments, tests and quizzes for each unit.
6. Demonstrate, to student and instructor satisfaction, competency in all practical areas of each unit.
9. EVALUATION PROCEDURES:
Grades are to be determined according to the following percentages:
    Student assignments, class discussions, worksheets 15%
    Attendance, Professionalism in Kitchen 30%
    Tests and Quizzes 20%
    Demonstration of Competencies 30%
    Student notebook 5%
    Grading Scale
Raw Score Range 		Letter Grade
    90 to 100 A
    80 to 89 B
    70 to 79 C
    60 to 69 D
    0 to 59 F
10. COURSE OUTLINE:
11. METHODS OF INSTRUCTION:
  To be successful in this course, students are expected to participate in discussions, readings, in-class writing, and peer review activities. The instructor may assign point values to such activities.
12. ACADEMIC INTEGRITY:
  The very nature of higher education requires that students adhere to accepted standards of academic integrity. Therefore, Pueblo Community College has adopted a policy of academic conduct as described in the Student Handbook. Violation of academic integrity may be defined to include the following: cheating, plagiarism, falsification and fabrication, abuse of academic materials, complicity in academic dishonesty, and personal misrepresentation. It is the student’s responsibility to be aware of the behaviors that constitute academic dishonesty. Sanctions for violating the standards of academic integrity may include warning, probation, suspension, and/or failure of the course or assignment at the discretion of the instructor.
13. ADA NOTICE:
  Students who have a documented disability may be eligible to receive accommodations for this class. Please contact the Disability Resources Center at 549-3446 for further information.