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

100

Final Written Exam

160

Final Practical Lab

300

Total Points

2,085

Date

Lecture

Reading Homework

Lab Recipe

Discussion Board

Orientation

Jan. 22

Equipment Training

Knife use and Care

Knife Cuts

Professionalism

Ch. 2 Menus

Ch.  5 Equipment

Ch. 1 Ch. 12 

Knife Skills

Orientation blackboard,

Syllabus, tools, uniform, safety

Classic knife cuts, p. 618-627  

Tomato Concasser  p. 636-637, [Indiv]

Discussion Board 1

Stocks & Sauces

Due by  Day 4

Day 2

Jan 29

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 3

Feb 5

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 4

Feb 12

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 5

Feb 19

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 6

Feb 26

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 7

Mar 4

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 11

Spring Break

No Class

Campus Closed

Day 8

Mar 18

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:  Rondelle

Day 9

Mar 25

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 10

April 1

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 11

Apr 8

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 12

Apr 15

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 13

Apr 22

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 14

Apr 29

Exotic Ingredient Paper Due

Review for Written Final Exam

Final Practical Examination 

Day 15

May 6

Final Written Exam

Exotic Ingredient Presentations

Kitchen Deep Clean