Basic Food Preparation and Cooking

CHEF 1301-005 15708

Course Information:

• Lecture & Lab: Monday - 5:00pm 9:40pm  (Highland Campus; Rm 2.1304)

Instructor Information:

• Chef Robbie Bennett
• Contact Phone Voice Message - 512-223-5016
• Office Hours – Monday; 4pm-5pm or by appointment I will also respond to your e-mail, RM 2.1317.08
• ACC email address- randolph.bennett@austincc.edu

 COURSE DESCRIPTION:

• Credit Hours: 3
• Classroom Contact Hours per week: 2
• Laboratory Contact Hours per week: 2.5

A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. In addition, study the composition of food and the chemical and biological changes that occur in storage and processing. Including preparation techniques and selection principles. Instructional program approval required.

Transferability of workforce courses varies. Students interested in transferring courses to another college should speak with their Area of Study (AoS) advisor, Department Chair, and/or Program Director.

COURSE RATIONALE:

This course provides a basic understanding of cooking techniques and their applications and allows the opportunity for the student to execute cooking techniques, food principles, and usage of commercial kitchen equipment. 

CO-REQUISITES*/PREREQUISITES:

CHEF 1205 Sanitation and Safety* and IFWA 1317 Food Production and Planning*

STUDENT LEARNING OUTCOMES, GENERAL EDUCATION COMPETENCIES, & SCANS

Course Learning Objectives

Upon completion of this course students will be able to:

• Determine the different positions and function of kitchen production.
• Identify and properly operate equipment & common culinary hand tools
• Demonstrate productive application of appropriate cooking skills
• Identify various cooking techniques
• Demonstrate safe work habits, identify safety hazards, and employ preventative safety measures
• Maintain positive relations with others and cooperate through teamwork and group participation
• Demonstrate appropriate work habits and attitudes and a willingness to compromise
• Identify behaviors for establishing successful working relationships
• Demonstrate a positive attitude, conversation skills, & personal hygiene
• Prepare, clarify and utilize basic stocks, sauces, soups & thickeners
• Identify & properly select grains, cereals, pastas & rice then cook dishes utilizing these
• Utilize portion control, workflow, plating and garnishing principals

Course Outcomes 

Demonstrate skills in knife, tool and equipment handling, and operate equipment safely and correctly; demonstrate proficiency in dry and moist heat cooking methods; produce a variety of food products applying principles of food handling and preparation; implement professional standards in food production.

Teach the fundamental and basic concepts of culinary techniques and cookery .CHEF 1301 is a foundational course for achieving the Culinarian Certificate, the Certificate in Culinary Arts, and the Associates of Science in Culinary Arts. The basic cooking skills and kitchen knowledge are a prerequisite to advancing forward in the above Culinary Arts programs.  

• Show proficiency in dry, moist, and combination heat cooking methods.
• Implement professional standards in food preparation
• General (Basic) culinary product knowledge
• Demonstrate skill in knife, tool and equipment handling
• Operate equipment safely and correctly
• Apply principles of food handling and preparation
• Production of food products
• Setup, breakdown and prepare menu items in a commercial kitchen

REQUIRED TEXTS/MATERIALS/SOFTWARE

Textbook / Materials:

• Professional Chef, 10th Edition 
• Author: Culinary Institution of America
• Publisher: Wiley
• ISBN: 978119490951

Dress Code:

• White Long-Sleeve Embroidered Chef Jacket (ACC Culinary approved jacket.)
• Black & White Checkered Chef Pants
• White Skull Cap or Chef Hat
• White Apron
• Black Non-Skid Shoes (Non-Canvas)
• Side/Bar Towels - set of 2

Equipment: 

Miscellaneous Supplies:

• Index Cards
• Sharpie
• Pocket Sized Notebook

Additional Requirements:

• Hair must be restrained under chef hat/skull cap. Any length that cannot be restrained must be covered with a hair-net under your hat. 
• Facial Hair must be ½ inches or shorter. Any length longer will need to be restrained with a beard-net. 
• Jewelry is prohibited from the kitchen during the lab; including earrings, rings, necklaces, bracelets, facial piercings, and watches (exception of a plain band wedding ring.)
• Fingernails must be kept short and unpolished. Artificial fingernails are prohibited and must be removed to participate in labs. 
• NO BANDAIDS ARE ALLOWED TO COVER PIERCINGS. tHEY MUST BE REMOVED IF VISIBLE 

Students who fail to follow these guidelines and arrive unprepared without uniform, tools, and recipe cards will not be allowed to participate in labs; which will result in a loss of grade.  Students who arrive later than 15 minutes will not be allowed to participate in the lab.(extenuating circumstances will be evaluated on a case by case basis)  Students who arrive late will be docked 1 point per minute late up to 15 points.

STUDENT TECHNOLOGY SUPPORT

Austin Community College provides free, secure drive-up WiFi to students and employees in the parking lots of all campus locations. WiFi can be accessed seven days a week, 7 am to 11 pm. Additional details are available at https://www.austincc.edu/sts.

Students who do not have the necessary technology to complete their ACC courses can request to borrow devices from Student Technology Services. Available devices include iPads, webcams, headsets, calculators, etc. Students must be registered for a credit course, Adult Education, or Continuing Education course to be eligible. For more information, including how to request a device, visit http://www.austincc.edu/sts.

Student Technology Services offers phone, live-chat, and email-based technical support for students and can provide support on topics such as password resets, accessing or using Blackboard, access to technology, etc. To view hours of operation and ways to request support, visit http://www.austincc.edu/sts.

INSTRUCTIONAL METHODOLOGY

• Lecture/Lab

GRADING SYSTEM

COURSE POLICIES

Attendance/Class Participation

Regular and punctual class and laboratory attendance is expected of all students. If attendance or compliance with the course policies is unsatisfactory, the instructor has the right to withdraw students from the class. Students accumulating more than three (3) absences will jeopardize their grade, fail, or be withdrawn from the course. Students are dismissed upon instructor’s inspection of the lab. Leaving before the instructor’s dismissal will result in a loss of grade.

In the event the college or campus closes due to unforeseen circumstances (for example, severe weather or other emergency), the student is responsible for communicating with their professor during the closure and completing any assignments or other activities designated by their professor as a result of class sessions being missed.

Withdrawal Policy

“It is the responsibility of each student to ensure that his or her name is removed from the rolls should they decide to withdraw from the class.  The instructor does, however, reserve the right to drop a student should he or she feel it is necessary.  If a student decides to withdraw, he or she should also verify that the withdrawal is recorded before the Final Withdrawal Date - April 27th.   The student is also strongly encouraged to keep any paperwork in case a problem arises.

Students are responsible for understanding the impact that withdrawal from a course may have on their financial aid, veterans’ benefits, and international student status.  Per state law, students enrolling for the first time in Fall 2007 or later at any public Texas college or university may not withdraw (receive a “W”) from more than six courses during their undergraduate college education. Some exemptions for good cause could allow a student to withdraw from a course without having it count toward this limit. Students are strongly encouraged to meet with an advisor when making decisions about course selection, course loads, and course withdrawals.  This course is not eligible for a retroactive withdrawal.”

(Make-up Work)

In the event that a student misses a quiz, students will have one opportunity to make it up at the instructor’s earliest convenience, within 1 week of missing quiz. Missed labs may only be made up if the same lab will be offered within the week. Reports, projects, and assignments are due on the day stated; no late assignments will be accepted.

Incompletes

“An incomplete (grade of "I") will only be given for extenuating circumstances.  What constitutes “extenuating circumstances” is left to the instructor’s discretion.  If a grade of I is given, the remaining course work must be completed by a date set by the student and professor.  This date may not be later than two weeks prior to the end of the following semester.  A grade of I also requires completion and submission of the Incomplete Grade form, to be signed by the faculty member (and student if possible) and submitted to the department chair.

Students may request an Incomplete from their faculty member if they believe circumstances warrant.  The faculty member will determine whether the Incomplete is appropriate to award or not.  The following processes must be followed when awarding a student an I grade. 

1.      Prior to the end of the semester in which the “I” is to be awarded, the student must meet with the instructor to determine the assignments and exams that must be completed prior to the deadline date.  This meeting can occur virtually or in person.  The instructor should complete the Report of Incomplete Grade form.

2.      The faculty member will complete the form, including all requirements to complete the course and the due date, sign (by typing in name) and then email it to the student.  The student will then complete his/her section, sign (by typing in name), and return the completed form to the faculty member to complete the agreement.  A copy of the fully completed form can then be emailed by the faculty member to the student and the department chair for each grade of Incomplete that the faculty member submits at the end of the semester.   

3.      The student must complete all remaining work by the date specified on the form above.  This date is determined by the instructor in collaboration with the student, but it may not be later than the final withdrawal deadline in the subsequent long semester.  

4.      Students will retain access to the course Blackboard page through the subsequent semester in order to submit work and complete the course. Students will be able to log on to Blackboard and have access to the course section materials, assignments, and grades from the course and semester in which the Incomplete was awarded.  

5.      When the student completes the required work by the Incomplete deadline, the instructor will submit an electronic Grade Change Form to change the student’s performance grade from an “I” to the earned grade of A, B, C, D, or F. 

If an Incomplete is not resolved by the deadline, the grade automatically converts to an “F.”  Approval to carry an Incomplete for longer than the following semester or session deadline is not frequently granted.”

       Basic Foods Course Schedule                                                                                             Chef 1301    

Special Assignments

The following Assignments are due on or before the date stated, no late assignments accepted

Food Cost Assignment Due April 27th at beginning of class         50 points 

Step One: Choose one of our Recipes from our Soup Production Day. 

Step Two: Write down the list of Ingredients, including the amount used in the recipe. 

Step Three: Research the cost of the AP (As Purchased) Cost of the ingredient. 

Step Four: Apply the EP (Edible Portion) Cost calculation to those ingredients where 100% of the ingredient is not used. (example: potatoes or onions that are peeled and 100% of the purchased amount is not used in the recipe) 

Step Five: Calculate the Ingredient Cost for the amount of each ingredient is used in the recipe. Add up each Ingredient Cost to get a Total Recipe Cost. Divide the Total Recipe Cost by the number of portions provided in the recipe in the book. 

Step Six: Apply a Food Cost percentage of 33% to arrive at the Menu Price for each portion. 

Step Seven: Submit to your Chef Instructor a typewritten copy of your Food Cost/Menu Price analysis with a final menu price.  Please use provided food cost spread sheet

Exotic Ingredient Assignment 

Due May 11th at beginning of class                                  100 points 

This project is an assignment to select and research an exotic ingredient. You may choose any fruit, vegetable, grain, legume or spice. Your chosen topic is subject to instructor approval. You will research the ingredient, and prepare a presentation for the class.  The presentation will be 8-10 minutes long, and you should be prepared to answer any questions for the class. You are welcome to bring in your ingredients or make something with this ingredient, but it is not required.

What you need to submit-

 Send the presentation to me before class on the due date AND 

1 (one) Recipe featuring your ingredient for 2 or 6 portions.

AND

1 (one) Photo of your chosen ingredient

Choose topic by Day 4  of class-

Sample topics you could cover, but are not limited to, about your ingredient are as follows:

Where is it originally from?

How is it cultivated? Or wild harvest?

What is its growth rate/harvest age?

What market forms are available?

Nutritional analysis.

Historical, Cultural or Religious significance.

How is it used/consumed?

Costs/Yields?

Natural resources used to raise?

Effect on the environment?

Etc…

Artificial Intelligence

1.       Introduction: In this course, the use of generative AI (GAI) technologies is strictly prohibited to preserve academic integrity and ensure the development of student competencies.

2.       Rationale: The prohibition is in place to encourage original thought, manual problem-solving skills, and to maintain equity in educational opportunities and assessments.

3.       Definition of GAI: Generative AI refers to artificial intelligence systems that can generate text, images, or other content based on minimal input. This includes chatbots, image generation tools, and code assistants.

4.       Usage Permissions: Prohibited: Students are not allowed to use GAI for completing assignments, projects, tests, or any form of assessment in this course.

5.       Penalties: Any violation of this policy will result in academic penalties which may include a failing grade for the activity, reporting to academic affairs, and further disciplinary action.

6.       Exceptions: Exceptions to this policy will only be made under specific circumstances approved by the instructor, typically where technology is used to accommodate learning differences.

REQUIRED TEXTS/MATERIALS/SOFTWARE

Textbook / Materials:

• Professional Chef, 10th Edition 
• Author: Culinary Institution of America
• Publisher: Wiley
• ISBN: 978119490951

 COURSE DESCRIPTION:

• Credit Hours: 3
• Classroom Contact Hours per week: 2
• Laboratory Contact Hours per week: 2.5

A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. In addition, study the composition of food and the chemical and biological changes that occur in storage and processing. Including preparation techniques and selection principles. Instructional program approval required.

Transferability of workforce courses varies. Students interested in transferring courses to another college should speak with their Area of Study (AoS) advisor, Department Chair, and/or Program Director.

COURSE RATIONALE:

This course provides a basic understanding of cooking techniques and their applications and allows the opportunity for the student to execute cooking techniques, food principles, and usage of commercial kitchen equipment. 

Course Learning Objectives

Upon completion of this course students will be able to:

• Determine the different positions and function of kitchen production.
• Identify and properly operate equipment & common culinary hand tools
• Demonstrate productive application of appropriate cooking skills
• Identify various cooking techniques
• Demonstrate safe work habits, identify safety hazards, and employ preventative safety measures
• Maintain positive relations with others and cooperate through teamwork and group participation
• Demonstrate appropriate work habits and attitudes and a willingness to compromise
• Identify behaviors for establishing successful working relationships
• Demonstrate a positive attitude, conversation skills, & personal hygiene
• Prepare, clarify and utilize basic stocks, sauces, soups & thickeners
• Identify & properly select grains, cereals, pastas & rice then cook dishes utilizing these
• Utilize portion control, workflow, plating and garnishing principals

Course Outcomes 

Demonstrate skills in knife, tool and equipment handling, and operate equipment safely and correctly; demonstrate proficiency in dry and moist heat cooking methods; produce a variety of food products applying principles of food handling and preparation; implement professional standards in food production.

Teach the fundamental and basic concepts of culinary techniques and cookery .CHEF 1301 is a foundational course for achieving the Culinarian Certificate, the Certificate in Culinary Arts, and the Associates of Science in Culinary Arts. The basic cooking skills and kitchen knowledge are a prerequisite to advancing forward in the above Culinary Arts programs.  

• Show proficiency in dry, moist, and combination heat cooking methods.
• Implement professional standards in food preparation
• General (Basic) culinary product knowledge
• Demonstrate skill in knife, tool and equipment handling
• Operate equipment safely and correctly
• Apply principles of food handling and preparation
• Production of food products
• Setup, breakdown and prepare menu items in a commercial kitchen

REQUIRED TEXTS/MATERIALS/SOFTWARE

Textbook / Materials:

• Professional Chef, 10th Edition 
• Author: Culinary Institution of America
• Publisher: Wiley
• ISBN: 978119490951

Dress Code:

• White Long-Sleeve Embroidered Chef Jacket (ACC Culinary approved jacket.)
• Black & White Checkered Chef Pants
• White Skull Cap or Chef Hat
• White Apron
• Black Non-Skid Shoes (Non-Canvas)
• Side/Bar Towels - set of 2

Equipment: 

Miscellaneous Supplies:

• Index Cards
• Sharpie
• Pocket Sized Notebook

Additional Requirements:

• Hair must be restrained under chef hat/skull cap. Any length that cannot be restrained must be covered with a hair-net under your hat. 
• Facial Hair must be ½ inches or shorter. Any length longer will need to be restrained with a beard-net. 
• Jewelry is prohibited from the kitchen during the lab; including earrings, rings, necklaces, bracelets, facial piercings, and watches (exception of a plain band wedding ring.)
• Fingernails must be kept short and unpolished. Artificial fingernails are prohibited and must be removed to participate in labs. 
• NO BANDAIDS ARE ALLOWED TO COVER PIERCINGS. tHEY MUST BE REMOVED IF VISIBLE 

Students who fail to follow these guidelines and arrive unprepared without uniform, tools, and recipe cards will not be allowed to participate in labs; which will result in a loss of grade.  Students who arrive later than 15 minutes will not be allowed to participate in the lab.(extenuating circumstances will be evaluated on a case by case basis)  Students who arrive late will be docked 1 point per minute late up to 15 points.