PCC > Academics > Areas of Study > Business & Technology > Business > Hospitality Studies & Culinary Arts > Culinary Arts > Syllabi > CUA 131
COURSE SYLLABUS 1. TITLE OF COURSE: STARCHES, PASTAS, CASSEROLES AND GRAIN PRODUCTS PREFIX/NUMBER: CUA 131 CREDIT HOURS: 1 2. PREREQUISITE: PRQ: CUA 124, CUA 101, or instructor’s permission 3. RESOURCES NEEDED: TEXT: SUPPLIES: Set of Knives Chef's Coat and Hat 4. COURSE DESCRIPTION: Provides the basics of preparing and/or cooking potatoes, starches, legumes and pastas. Enables students to prepare and cook a variety of casseroles and grain products using the college kitchen for their preparation area. Allows students to apply pre-preparation skills and efficient organization of work techniques. Class meets a minimum of 22.5 hours. 5. COURSE GOAL: The student will be able to describe how to prepare a variety of vegetable, starch, breakfast, and grilled items. He/she will also be able to set up work stations and evaluate a variety of these food items. 6. COURSE OBJECTIVES: By the end of the course, students will (A) follow standards of appearance, safety and sanitation when working in the PCC kitchen. (B) demonstrate the ability to organize and maintain a production area. (C) explain how to control texture, flavor, color and nutrients during the preparation, cooking, holding and serving of a variety of vegetables. (D) prepare and evaluate a variety of cooked vegetables using the following cooking methods: boiling, steaming, sautéing, pan-frying, braising, baking, broiling and deep frying. (E) evaluate the quality of fresh, frozen and canned vegetables. (F) store fresh, cooked and processed vegetables to maximize shelf life. (G) define terms common to the industry including: al dente, pigment, sieve size, blanch. (H) prepare and evaluate a variety of cooked potatoes using the following cooking methods: boiling, steaming, pureeing, baking, sautéing, pan-frying and deep frying. (I) prepare and evaluate a variety of cooked rice products using methods such as boiling, steaming and frying. (J) describe the major types of rice. (K) identify and explain uses for the major kinds and shapes of commercial pastas. (L) prepare and evaluate a variety of pasta products. (M) apply the concept of batch cookery during the production and serving of vegetables and pastas. (N) demonstrate the ability to prepare, serve and store a variety of vegetable, pasta and starch products. (O) demonstrate the ability to prepare breakfast foods - Define the following terms: quiche, pasteurized, homogenized, skim milk, light cream, buttermilk, yogurt, evaporated milk, condensed milk, nonfat dry milk, ripened cheese, process cheese, chevre, espresso, demitasse, crudités, pullman loaf, tea sandwich, antipasto, pate -describe the composition of eggs and the major differences among grades - store eggs according to maximize shelf life. (P) prepare a variety of egg items including hard cooked eggs, soft cooked eggs, poached, fried, shirred, scrambled, omelets, and soufflés - prepare pancakes, waffles and French Toast. (Q) prepare breakfast meats such as bacon, ham and sausage. (R) prepare cooked breakfast cereals. (S) prepare hash brown potatoes. (T) describe other types of breakfast foods such as breakfast burritos, biscuits and gravy, grits, country style eggs, etc. (U) describe the major milk, cream and butter products. (V) describe the cheeses commonly used in American cuisine. (W) store and serve a variety of cheeses. (X) list the guidelines to be followed when cooking with cheese. (Y) prepare hot sandwiches such as a hamburger, cheeseburger, bacon cheeseburger, Italian Sausage, Monte Cristo, Reuben, hot ham and cheese, hot turkey or roast beef, barbecue beef. (Z) maintain a record of standardized recipes of breakfast items, vegetables, potatoes, rice and pasta dishes. (AA) set up, maintain, operate, tear down, stock and supervise a grill station. 7. STUDENT RESPONSIBILITIES (A) 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. (B) Wear Chef's uniform when in the kitchen. (C) Follow kitchen rules and procedures regarding safety and sanitation. (D) Maintain a clean and safe work area. (E) Maintain a record of standardized recipes for vegetables, potatoes, rice, pastas, breakfast and hot sandwich items. (F) Complete student assignments, production tasks, tests and quizzes for each unit. (G) Demonstrate, to student and instructor satisfaction competency in all practical areas of each unit. 8. EVALUATION PROCEDURES: Student assignments, class discussions 10% Attendance, Attitude, Professionalism in Kitchen 25% Tests and Quizzes 15% Demonstration of Competencies 45% Student notebook 5% “Demonstration of Competencies” will be measured according to the following rating scale which has been adopted by the Colorado Community College and Occupational Education System for evaluating student performance in food service skills areas: 1 = Introduced to the task 2 = Can perform the task with supervision or assistance 3 = Can perform the task according to industry standards (implies speed, efficiency and consistency of product quality of food service employees in the industry.4 = Can perform the task according to industry standards and can teach others (implies mastery of the competency). Grading ScaleRaw Score Range Letter Grade 90 to 100 A 80 to 89 B 70 to 79 C 60 to 69 D 0 to 59 F Special Remarks: 1. Tardy Policy: A student who is late three times (enters classroom after the instructor has taken roll) will be charged with one full absence unless the student can provide valid reasons for one or more of these tardies. 9. COURSE OUTLINE: 10. METHODS OF INSTRUCTION: "Vegetables, Starches, Pastas, Breakfast and Short Order Cookery" will emphasize the development of production skills. Students will work toward achieving the performance outcomes listed on the task list. They will also be responsible for readings in the textbook, student written assignments, audio visual materials, handouts, and written quizzes. 11. 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. 12. 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.
COURSE SYLLABUS
RESOURCES NEEDED:
TEXT:
SUPPLIES:
Set of Knives
Chef's Coat and Hat
COURSE DESCRIPTION:
COURSE GOAL:
6.
COURSE OBJECTIVES:
By the end of the course, students will
(A)
follow standards of appearance, safety and sanitation when working in the PCC kitchen.
(B)
demonstrate the ability to organize and maintain a production area.
(C)
explain how to control texture, flavor, color and nutrients during the preparation, cooking, holding and serving of a variety of vegetables.
(D)
prepare and evaluate a variety of cooked vegetables using the following cooking methods: boiling, steaming, sautéing, pan-frying, braising, baking, broiling and deep frying.
(E)
evaluate the quality of fresh, frozen and canned vegetables.
(F)
store fresh, cooked and processed vegetables to maximize shelf life.
(G)
define terms common to the industry including: al dente, pigment, sieve size, blanch.
(H)
prepare and evaluate a variety of cooked potatoes using the following cooking methods: boiling, steaming, pureeing, baking, sautéing, pan-frying and deep frying.
(I)
prepare and evaluate a variety of cooked rice products using methods such as boiling, steaming and frying.
(J)
describe the major types of rice.
(K)
identify and explain uses for the major kinds and shapes of commercial pastas.
(L)
prepare and evaluate a variety of pasta products.
(M)
apply the concept of batch cookery during the production and serving of vegetables and pastas.
(N)
demonstrate the ability to prepare, serve and store a variety of vegetable, pasta and starch products.
(O)
demonstrate the ability to prepare breakfast foods - Define the following terms: quiche, pasteurized, homogenized, skim milk, light cream, buttermilk, yogurt, evaporated milk, condensed milk, nonfat dry milk, ripened cheese, process cheese, chevre, espresso, demitasse, crudités, pullman loaf, tea sandwich, antipasto, pate -describe the composition of eggs and the major differences among grades - store eggs according to maximize shelf life.
(P)
prepare a variety of egg items including hard cooked eggs, soft cooked eggs, poached, fried, shirred, scrambled, omelets, and soufflés - prepare pancakes, waffles and French Toast.
(Q)
prepare breakfast meats such as bacon, ham and sausage.
(R)
prepare cooked breakfast cereals.
(S)
prepare hash brown potatoes.
(T)
describe other types of breakfast foods such as breakfast burritos, biscuits and gravy, grits, country style eggs, etc.
(U)
describe the major milk, cream and butter products.
(V)
describe the cheeses commonly used in American cuisine.
(W)
store and serve a variety of cheeses.
(X)
list the guidelines to be followed when cooking with cheese.
(Y)
prepare hot sandwiches such as a hamburger, cheeseburger, bacon cheeseburger, Italian Sausage, Monte Cristo, Reuben, hot ham and cheese, hot turkey or roast beef, barbecue beef.
(Z)
maintain a record of standardized recipes of breakfast items, vegetables, potatoes, rice and pasta dishes.
(AA)
set up, maintain, operate, tear down, stock and supervise a grill station.
1 = Introduced to the task
2 = Can perform the task with supervision or assistance
3 = Can perform the task according to industry standards (implies speed, efficiency and consistency of product quality of food service employees in the industry.
Special Remarks:
1.
Tardy Policy: A student who is late three times (enters classroom after the instructor has taken roll) will be charged with one full absence unless the student can provide valid reasons for one or more of these tardies.