13 Daily Labs @ 75 Points Each

975

2,085 - 1,877

A

Discussion Boards 6 @ 50 Points Ea

300

1,876 - 1,668

B

Quizzes - 2 @ 50 Points Each

100

1,667 - 1,460

C

Written Research Paper/Presentation

100

1,459 - 1,251

D (Course Must Be Repeated)

Costing and Conversion Exercise

50

1,250 - below

F (Course Must Be Repeated)

Midterm Written Exam

160

Final Written Exam

100

Final Practical Lab

300

Total Points

2,085

Date

Lecture

Reading Homework

Lab Recipe

Discussion Board

Day 1

Orientation

Jan 18

Orientation

Policies & Procedures

Equipment Training

Professionalism

Ch. 2 Menus

Ch.  5 Equipment

Ch. 1 Ch. 12 

Knife Skill

Orientation blackboard,

Syllabus, tools, uniform, safety

Day 2

Jan. 25

Equipment Training

Knife use and Care

Knife Cuts

Professionalism

Ch. 2 Menus

Ch.  5 Equipment

Ch. 1 Ch. 12 

Knife Skills

Classic knife cuts, p. 618-627  

Tomato Concasser  p. 636-637, [Indiv]

Discussion Board 1

Stocks & Sauces

Due by  Day 4

Day 3

Feb 1

Stocks I

Knife Cuts

Ch. 1 Ch. 12 

Knife Skills

BLACKBOARD RECIPES:

Vegetable Stock, ½ recipe

White Chicken Stock, ½ recipe

Brown Chicken Stock, ½ recipe

Day 4

Feb 8

Stocks II

Assign Written Research Paper

Due Day 14

Ch. 12 Stocks

BLACKBOARD RECIPES:

Fish Stock (Chef Demo)

Brown Veal Stock, ½ recipe

Shrimp stock, ½ recipe

Knife Cut: Large Dice

Discussion Board 2

Soups

Due by Day 6

Day 5

Feb 15

Mother Sauce I

Assign Recipe Costing Exercise

Due Day 13

Ch. 13 Sauces

Beurre Blanc ½ p. 288-291 [Indiv]

Pasta ¼ p. 819

BLACKBOARD RECIPES:

Roux Wheel (Chef Demo)

Velouté Sauce

Bechamel Sauce and Derivatives 

   -Mornay Sauce (1/2 recipe)

Knife cut- Uniform Shallot Ciseler

Day 6

Feb 22

Mother Sauce II

Quiz #1

Ch. 13 Sauces

Clarified Butter, pp. 252 [Indiv]

BLACKBOARD RECIPES:

Hollandaise and Derivatives 

   -Bearnaise Sauce (1/2 recipe) [Indiv]

Espagnole Sauce  

Tomato Sauce 

Knife Cut- Oblique cut, Lemon/orange Supreme p.891

Discussion Board 3

Eggs

Due by Day 8

Day 7

Feb 29

Soup I

-Consommé

-Puree

-Cream Of

-Rendering Bacon

-Blanch & Shock

Ch. 14 Soups

Chicken Consommé p. 306 (1/2 recipe) [Indiv]

Lentil Soup-344 ¼ recipe

BLACKBOARD RECIPES:

Croutons (cut ¼ in), ¼ recipe.

Cream Of Broccoli Soup (1/2 recipe)

Knife Cut: Chopped herbs, minced garlic, Brunoise, fine brunoise, julienne and fine julienne

Day 8

Mar 7

Soup II 

Mid-Term Exam

Ch. 14 Soups

BLACKBOARD RECIPES:

Shellfish (Shrimp) Bisque (1/2 recipe)

N.E. Clam Chowder (1/2 recipe)

Hearty Beef Soup (1/2 recipe)

Knife Cut: Small Dice

Discussion Board 4

Pasta

Due by Day 10

March 14

Spring Break

No Class

Campus Closed

Day 9

Mar 21

Vegetables & Fruit

Chapter 8

Chapter 21

Chapter 22

Braised Red Cabbage, ¼ recipe, p.711. 

BLACKBOARD RECIPES:

Carrots Vichy [Indiv]

Blanched & Sauteed Green Beans [Indiv]

Cauliflower Gratin (1/2 recipe)

Knife Cut: Vichy and Rondelle

Day 10

Mar 28

Eggs 

Chapter 26

Fried Eggs: pp.855-857 (OE, OM, OH, Scr, SSU) [Indiv]

Omelets: pp.858-861 (French rolled, American folded) [Indiv]

Poached Eggs/Hard Boiled Eggs: pp. 868 [Indiv]

BLACKBOARD RECIPES:

Western Omelet [Indiv]

Knife Cut: Chiffonade basil, Chopped herbs, Small Dice

Discussion Board 5

Risotto

Due by Day 12

Day 11

April 4

Salads- Tossed, Composed & Bound

Dressings, Stable & Temporary Emulsion Vinaigrettes,

Mayonnaise

Chapter 27

Mayonnaise-1/3, P. 884- 887 [Indiv]

Vinaigrette p.880-882 [Indiv]

BLACKBOARD RECIPES:

Caesar Salad

Cobb Salad

Potato Salad

Knife Cut: Medium Dice

Day 12

Apr 11

Potatoes

Ch. 23

Pureed Potatoes ¼ recipe, p.735 [Indiv]

French Fries-1/4 recipe, p.747 (blanch at 275F) [Indiv]

Potatoes au Gratin ¼ recipe, p.739 

Duchesse Potatoes ¼ recipe, p.735

Potato Latkes -1/2 recipe, p.735

Knife Cut: Batonnet, Allumette

Discussion Board 6

Potatoes

Due by Day 14

Day 13

Apr 18

Pasta, Polenta, Beans

Quiz #2

Ch. 25

Ch. 24  

p. 200-235

Basic Pasta Dough ½ recipe, p. 819 [Indiv]

BLACKBOARD RECIPES:

Fettuccine Alfredo [Indiv]

Creamy Polenta with Mushroom demi-glace

Knife Cut: Small Dice Tomato Concasse & Pasted Garlic

Day 14

Apr 25

Recipe Costing Assignment Due

Rice: Pilaf, Simmer,

Risotto

Review Practical Cooking Exam

Ch, 22

Rice Pilaf, ¼ recipe, pp. 780 [Indiv]

Risotto alla Milanese, ½ recipe, pp.783 [Indiv]

BLACKBOARD RECIPES:

Wild Rice Pilaf w/ Cherries and Pecans, (Demo Only)

Authentic Cajun Red Beans, ½ recipe

Vegetarian Black Beans, ½ recipe

Knife Cut: Ciseler Onion

Day 15

May 2

Exotic Ingredient Paper Due

Review for Written Final Exam

Final Practical Examination 

Day 16

May 9

Final Written Exam

Exotic Ingredient Presentations

Kitchen Deep Clean