CUA 133

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COURSE SYLLABUS

1.	TITLE OF COURSE:	CENTER OF THE PLATE: POULTRY, FISH, AND SEAFOOD
	PREFIX/NUMBER:	CUA 133	CREDIT HOURS:	1
2.	PREREQUISITE:	CUA 124

3.	RESOURCES NEEDED:
	TEXT:
	SUPPLIES:	Set of Knives Chef's Coat and Hat
4.	COURSE DESCRIPTION:
	Class meets for a minimum of 22.5 hours. "Poultry, Fish & Seafood". This course will provide the students with the basics of handling poultry, fish and seafood, including principles used for selecting products as well as the basic forms these products usually have and the methods of cooking them. They will work with a variety of poultry, fish and seafood products in the PCC Kitchen which will incorporate practice in the use of these principles and methods. During the course, students will apply prepreparation skills and efficient organization of work techniques.
5.	COURSE GOAL:
	Students will be able to prepare a variety of quality poultry, fish and seafood products.

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 - demonstrate the ability to work with a variety of fish, seafood and poultry efficiently, neatly and in a cost effective manner.
	(C)	Define the following terms: capon, roaster duckling, broiler/fryer, roaster, Cornish game hen, "presentation side", flaking, drawn, dressed, fillet, flatfish, mollusks, crustaceans, adductor muscle, coral, tomalley, prawn, scampi, rock lobster, court bouillon, meuniere, etuver, en papillote.
	(D)	explain the differences between light meat and dark meat in poultry and describe how these differences affect cooking.
	(E)	identify domestic poultry items with reference to its kind, class and style.
	(F)	store a variety of poultry items.
	(G)	determine doneness in poultry items.
	(H)	tress poultry for cooking.
	(I)	cut up chicken into parts as determined by menu.
	(J)	prepare, cook and evaluate poultry products using a variety of cooking methods such as baking, roasting, broiling, grilling, sautéing, deep frying, simmering, and braising.
	(K)	debone poultry products and prepare boned meat for further use.
	(L)	prepare and evaluate dressings and stuffings.
	(M)	discuss the unique characteristics of fish as they relate to the cooking process.
	(N)	determine doneness in cooked fish.
	(O)	select cooking methods for fat and lean fish.
	(P)	recognize the basic market forms of fish.
	(Q)	dress and fillet round fish and flat fish.
	(R)	recognize common varieties of fin fish.
	(S)	determine freshness and quality in fresh fish.
	(T)	store a variety of fish and fish products.
	(U)	describe the most common varieties of shellfish, including their characteristics, handling and special cooking procedures.
	(V)	peel and devein green shrimp.
	(W)	Open mollusk shells.
	(X)	Determine the quality of live lobsters and prepare, cook and serve a whole lobster and a lobster tail.
	(Y)	Prepare clarified butter.
	(Z)	Prepare a cocktail/seafood sauce.
	(AA)	Cook and evaluate a variety of fin fish such as halibut, trout, haddock, orange roughie and salmon using a variety of cooking methods.
	(BB)	Cook and evaluate of variety of seafood such as shrimp, scallops, clams, oysters and lobsters using a variety of cooking methods.
	(CC)	Poach a whole fish and prepare for a cold food buffet.
	(DD)	maintain a record of standardized recipes for poultry, fish and seafood as required.

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)	Complete student assignments, tests and quizzes for each unit.
	(E)	Demonstrate, to student and instructor satisfaction, competency in all practical areas of each unit.

8.	EVALUATION PROCEDURES:
		Student assignments, class discussions	20%
		Attendance, Attitude, Professionalism in Kitchen	30%
		Tests and Quizzes	20%
		Demonstration of Competencies	30%

		Grading Scale Raw Score Range	Letter Grade
		90 to 100	A
		80 to 89	B
		70 to 79	C
		60 to 69	D
		below 60	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:
	"Poultry, Fish and Seafood" will make extensive use of self-paced learning. Students will independently accomplish the performance outcomes by means of selected readings, student written assignments, audio visual materials, handouts, written quizzes, production projects and tests.
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.