CUA 233

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COURSE SYLLABUS

1.	TITLE OF COURSE:	Advanced Line Preparation and Cookery
	PREFIX/NUMBER:	CUA 233	CREDIT HOURS:	4
2.	PREREQUISITE:	CUA 124 & CUA 134

3.	RESOURCES NEEDED:
	TEXT:
	SUPPLIES:	Chef’s coat and hat Knife set
4.	COURSE DESCRIPTION:
	Students will prepare complete meals order. Areas of concentration will be on cooking center of the plate items such as meat, fish, seafood, and poultry as well as accompaniment foods such as starches and vegetables. They will also preparing sauces entrée salads and edible garnishes. Students will prepare meals determined by the menu prepared for the GPA Dining Room at the Pueblo Community College Center. Each student will have the opportunity be a line supervisor, sauté cook, pantry cook, cooks helper and runner. Students will rotate through each section.
5.	COURSE GOAL:
	This course has been designed offer advanced instruction in line gourmet cookery, organization of work and work areas, team work, and food presentation.

6.	COURSE OBJECTIVES:
	By the end of the course, students will
	(A)	fulfill the duties and responsibilities of a cook's helper.
	(B)	fulfill the duties and responsibilities of a prep cook.
	(C)	fulfill the duties and responsibilities of a sauté cook.
	(D)	fulfill the duties and responsibilities of a cook's supervisor.
	(E)	fulfill the duties and responsibilities of a cook's supervisor.
	(F)	prepare and serve quality food items in an efficient manner
	(G)	work within the organization of line cooking station
	(H)	communicate with production and service personnel
	(I)	evaluate self and peers in line preparation and cooking skills

7.	STUDENT RESPONSIBILITIES
	(A)	Regular and punctual attendance at the job site.
	(B)	Professionalism, cooperation, and courtesy in all interactions with co-workers and staff
	(C)	Adherence all policies and procedures of the work site.
	(D)	Maintenance of a journal of activities
	(E)	Oral presentation and written submission of a final report.
	(F)	Active participation in all seminar meetings.

8.	EVALUATION PROCEDURES:
		Written and Oral Work	25%
		Site Supervisor	25%
		Student Self Evaluation	25%
		Internship Coordinator	25%

		Grading Scale Raw Score Range	Letter Grade
		90 100	A
		80 89	B
		70 79	C
		60 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
	Tentative Schedule
	I.	CUA 171 will consist of a series of seminar meetings with the class coordinator as well as a rotation of work experiences in one or more selected food service operation(s) under the direction of site supervisor(s) for a total of 90 contact hours.

10.	METHODS OF INSTRUCTION:
	CUA 171 will meet for 90 hours. A series of seminar meetings will be held throughout the semester and students will rotate through a variety of job stations in one or more work sites.
11.	ACADEMIC INTEGRITY:
	The very nature of higher education requires that students adhere 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 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 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.