SYLLABUS SUBJECT TO CHANGE Culinary Arts Program (W-14) CAP 110, Introduction to the Hospitality Industry William A.

Wiklendt, CEC, CCE, AAC. Chef Instructor Sarah Lynn, Percival Dining Room, Instructional Assistant Office: Bldg. 27-108 Phone: 360.596.5392 Web: http://bwiklendtatspscc.weebly.com/ E mail: bwiklendt@spscc.edu Office Hours: Monday-Thursday 6:30 a.m.-7:00 a.m. or by appointment Class Meets: Monday, Tuesday, Wednesday, and Thursday Lecture 7:00 a.m. - 7:50 a.m., Monday and Wednesday, Bldg. 27-102 -Classroom Lab 8:00 a.m. - 12:50 p.m., Bldg. 27- Kitchen / Percival Dining Room / Storeroom NO ELECTRONIC DEVICES ARE TO BE OPERATIVE DURING CLASS COURSE DESCRIPTION: Develop an understanding of the hospitality industry both past and present. Develop skills in knife, tool, and equipment handling. Apply the principles related to safety and sanitation in the kitchen. Perform dining room service functions using a variety of types of service with an emphasis on quality customer service. Demonstrate basic beverage knowledge. Introduction to short order breakfast and lunch cookery including egg and meat cookery, hot sandwich and fast food production. Emphasis on portion control, speed, and station organization. Apply knowledge of quality standards and regulations governing food and non-food products within the purchasing, receiving and storing functions. Prerequisite: MATH 090, READ 092 and ENGL 092; and instructors permission I. TEXTBOOKS / Required Items A. The Professional Server, A Training Manual 2nd edition, Sanders, Giannasio, Paz, & Wilkinson Prentice Hall , 2012.ISBN: 978-0-13-170992-8. B. On Cooking, A Textbook of Culinary Fundamentals 5th edition, Sarah Labensky, Prentice
Hall, ISBN: 978-0-13-211612-1.

C. D. E. F. G. H. I.

Purchasing, National Restaurant Association 2nd edition, , ISBN: 987-0-12-218164-8 Complete Book of Knife Skills, Elliot & DeWan, Robert Rose, ISBN: 978-0-0256-3. Food Service Competencies Food Service Periodicals Personalized Uniforms with Logos Knife Kits Garnishing Kit

Recommended At Home with the French Classics, Richard Grausman-Illustrated by Donna Ruff, Garde Manger, The Art and Craft of the Cold Kitchen, The Culinary Institute of America. Ice Carving Made Easy, 2nd Edition, Joseph Amendola. Larousse-Gastronomique, J. Lang.

Professional Charcuterie, Sausage Making, Curing, Terrines, and Pates. Kinsella and Harvey. Websters New World Dictionary of Culinary Arts, 2nd Edition, Labebsky, Ingram, Labensky. Grossmans Guide to Wines, Spirits, and Beers, Grossman, Charles Scribners Sons. American Cookery, James Beard, Galahad Books, ISBN- 0-31608-566-9. International Cooking, A Culinary Journey, Patricia Heyman. The Cuisines of Asia, Jennifer Brennan, ISBN-0312-039-778. Quantity Food Purchasing, Lendal H. Kotscherar, Richard Donnelly, Prentice Hall 5th edition. Professional Cooking, Wayne Gisslen, 7th edition, John Wiley and Sons, Inc., New York, 2010.

II. STUDENT LEARNING OUTCOMES: Upon completion of the course, the student will be able to: A. Describe the hospitality industry and the career opportunities in the field. B. Identify equipment and tools used by culinarians in the hospitality industry. C. Perform dining room service functions using a variety of types of service. D. Demonstrate an understanding of quality customer service in a dining room environment. E. Demonstrate the ability to perform sidework in the dining room. F. Demonstrate basic knowledge of alcoholic and non-alcoholic beverages. G. Prepare short order breakfast and lunch foods. H. Demonstrate an understanding of quality customer service in a fast food environment. I. Understand the overall concept of purchasing and receiving practices in quality foodservice operations. J. Apply knowledge of quality standards and regulations governing food products to the purchasing function. K. Receive and store food and non-food items properly. III. COLLEGE WIDE-ABILITIES: A. Communicate effectively. B. Think logically and critically. C. Evaluate and process quantitative and symbolic data. D. Understand themselves in relation to others in a multicultural world. E. Understand ethical responsibilities and consequences. IV. COURSE CONTENT: A. Describe the hospitality industry and the career opportunities in the field. 1. Define hospitality and the philosophy of the hospitality industry. 2. Discuss the growth and development of the hospitality and tourism industry. 3. Outline the organization, structure, and functional areas in various hospitality operations. 4. Describe the various cuisines and contributions of leading culinarians. 5. Evaluate career opportunities through participation through field trips and guest speakers in class. 6. Discuss and evaluate industry trends as they relate to career opportunities and the future of the industry.

B. Identify equipment and tools used by culinarians in the hospitality industry. 1. Identify cooking equipment. 2. Identify processing equipment. 3. Identify holding and storage equipment. 4. Identify pots, pans, and containers. 5. Identify knives, hand tools, and small equipment. C. Perform dining room service functions using a variety of types of service. 1. Demonstrate the general rules of table settings and service. 2. Describe American, English, French, and Russian Service. 3. Discuss service methods such as banquets, buffets, catering, and a la carte. 4. Discuss procedures for processing guest checks using current technology. D. Demonstrate an understanding of quality customer service in a dining room environment. 1. Demonstrate an understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled. 2. Discuss sales techniques for service personnel including menu knowledge and suggestive selling. E. Demonstrate the ability to perform side work in the dining room. 1. Demonstrate the ability to stock and organize the waitstaff service station. 2. Demonstrate the ability to maintain basic table service condiments. 3. Demonstrate the ability to prepare basic table service accompaniments. 4. Demonstrate the ability to prepare basic table decorations including Centerpieces and napkin folds. F. Demonstrate basic knowledge of alcoholic and non-alcoholic beverages. 1. Identify local, state, and federal laws pertaining to the purchase and service of alcoholic beverages. 2. Discuss the basic production process for distillation and fermentation. 3. Distinguish wines by grape and/or other fruit variety, country, growing region and production process. 4. Evaluate the relationship of beverages to food. 5. Identify and discuss the presentation and service of alcoholic, nonalcoholic and de-alcoholized beverages, including coffee and tea. 6. Identify equipment and glassware used for beverage preparation and service. 7. Discuss opening and closing procedures of a beverage operation.

8. Discuss the fundamentals and importance of responsible alcohol service. 9. Identify levels of intoxication and methods to control excessive consumption by guests. 10. Discuss Dram Shop Act and liquor law liability. 11. Explain procedures for implementing internal beverage controls. G. Prepare short order breakfast and lunch foods. 1. Identify, prepare, and evaluate a variety of breakfast meats. 2. Cook eggs using a variety of preparation techniques. 3. Evaluate the quality of prepared eggs. 4. Identify, prepare, and evaluate a variety of breakfast batter products. 5. Identify, prepare, and evaluate a variety of potato products. 6. Identify, prepare, and evaluate a variety of bread products. 7. Prepare a variety of deep-fried lunch items. 8. Prepare a variety of hot sandwiches. H. Demonstrate an understanding of quality customer service in a fast food environment. 1. Take and prepare food orders in a timely fashion. 2. Prepare special orders for the customer. 3. Interact with the consumer in a professional manner. I. Understand the overall concept of purchasing and receiving practices in a quality foodservice operation. 1. Discuss the flow of goods in a foodservice operation. 2. Discuss how HACCP practices are addressed in the purchasing, receiving, storing, and issuing procedures. 3. Describe formal and informal purchasing methods. 4. Analyze market fluctuations and product cost. 5. Discuss the legal and ethical considerations of purchasing. J. Apply knowledge of quality standards and regulations governing food products to the purchasing function. 1. Explain regulations for inspecting and grading of meats, poultry, seafood, eggs, dairy products, fruits, and vegetables. 2. Outline yield and quality grades and National Association of Meat Purveyors (NAMP) specifications for meats. 3. Conduct yield and quality tests on items such as canned, fresh, frozen, and prepared products. 4. Conduct a yield and cost comparison test of pre-fabricated products and on-premise prepared products.

K. Receive and store food and non-food items properly. 1. Evaluate received goods to determine conformity with user specifications. 2. Receive and store fresh, frozen, refrigerated, and staple goods. Describe the importance of receiving and inspecting product as it enters the facility. 3. Explain proper receiving and storing of cleaning supplies and chemicals. 4. Inventory food and non-food items using current technology. 5. Explain the procedures for rotation of stock and for costing and evaluating, including FIFO and LIFO. 6. Define and describe par stock. 7. Describe proper procedures of issuing product according to requisition. 8. Describe current computerized systems for purchasing and inventory control. On Cooking, A Textbook of Culinary Fundamentals - CAP 110 Students are responsible for and are to complete ALL Questions for Discussion and Terms to Know after each chapter. All assignments must be typed and zero credit for late assignments. Homework may be e-mail. Chapters: * 20, 2, 4, 1 ** 3, 8, 21 *** 7, 22, 25, 5 (read only) Chapter 1 - Professionalism Chapter 2 - Food Safety and Sanitation (CAP 103) Chapter 3- Menus and Recipes Chapter 4 -Tools and Equipment Chapter 5- Knife Skills Chapter 7 - Dairy Products Chapter 8- Mise en Place Chapter 20 - Eggs and Breakfast Chapter 21 -Vegetables Chapter 22 - Potatoes, Grains and Pasta Chapter 25 - Fruits

Waitstaff additional homework: (ALL WORK to completed by the end of waitstaff section of the quarter). + The Professional Server, A Training Manual Chapter 1: # 1, 5, 11; Chapter 2: # 3, 12; Chapter 3: #13; Chapter 4: #20; Chapter 5: # 2, 3, 10; Chapter 6: # 4, 8, 38; Chapter 7:# 5, 8; Chapter 8: #1, 2; Chapter 9: #9, 11, 14. + ALSO: Waitstaff Project Paper: Discuss the basic production process for distillation and fermentation for wine and for spirits. See criteria for paper under projects.

V. EVALUATION GUIDELINES Grading in a vocational training program is a measurement of growth in skill and professional work ethics and personal appearance. Skill development, production (preparation), Mise en Place (organization), sanitation, teamwork, research projects, lecture notebooks, competency, homework, daily journals and testing make up the grading components. LATE ASSIGNMENTS WILL NOT BE ACCEPTED and a ZERO (0) POINT VALUE WILL BE ISSUED.

EVALUATION PROCESS Students are evaluated and graded by the faculty. Performance is not compared to other students, but is based on the level of performance anticipated by this program based on overall industry standards A) Testing & Homework 20% (200 Points) Testing (There are no make-up exams), All homework must be typed and may be e-mailed no later than 7:10am on the due date. Lecture notes, cost outs, information discussed in class, required reading, demonstrations, video instruction, daily journal, competencies, laboratory and menus will comprise this portion of the students grade .The Daily Journal / self- evaluation is to be completed daily with date of entry with comments on learning reflections. These documents are to be maintained in a student portfolio and will be collected as directed. B) Projects 20% 20% (200 Points) There will be TWO projects for each quarter. The Project Paper- #1 is to be 5 pages, doubled spaced, font size 11. It must be professional and readable, objective, clear, concise, fluent, reads well aloud, includes observable facts, meaningful, relevant content. A bibliography must be attached with ISBN numbers and /or web sites. Except for journals and cost outs, ALL work must be typed. Any plagiarized paper will receive zero points for a grade and an F grade will be given for that project. Project #1-Define hospitality and the philosophy of the hospitality and tourism industry with its growth and development in the United States; outline an organization, its structure, and functional areas. Mid Term (100 points) Project #2 - Develop a useable cover letter and resume. Cover letter is to respond to one Help Wanted ad. Attach ad to project. Final (100 points)

C) Attendance 10% (100 Points) The nature of the Food Service/Hospitality industry is such that attendance and punctuality are of primary importance. For this reason the Culinary Arts Program requires strict adherence to our attendance policy. Excessive absences on the job will result in termination by most employers. The workload and time deadlines dont change if someone does not report to work, creating a hardship for the rest of the working team.

Daily class schedule is as follows: 7:00 12:50 p.m. Monday through Thursday Students not on their assigned stations as designated will be considered absent for the day. Attendance guidelines for general education and division academic classes are determined by the instructor. Grades are determined by the instructor. Absences: It is a courtesy to your fellow student to call-in when absent. Please leave notification before 7:00 a.m. for each absence. The Culinary Arts Program office telephone number is 360-5965392(Chef Bills number). Leave a message if there is no answer. a. Each unexcused absence will result in a 50% down grade for the attendance portion of the grade. b. There is a maximum of two days of unexcused absences in each quarter. c. Students arriving after 7:00 a.m. or leaving prior to the end of the instructional day (12:50 p.m.) without instructor approval will be recorded the same as an absence. d. For an absence to be considered excused a student must have documentation from a medical professional; or, if there is a serious illness or death in the family; or, if there is a summons for jury duty. A call-in is still necessary by 7:00 a.m. each day. Please note carefully the following paragraph.
Any three (3) days of absences in a quarter-excused or unexcused- will result in an f grade. 100% Attendance should be every students goal!

D) Laboratory Performance: 50% (500 Points) 1) Skill Development The progressive development of hand skills and techniques; proficiency in the use of hand tools and knives; knowledge of basic cooking methods and application of these methods; communication skills; maintenance of a positive, helpful attitude (team oriented); dedication to increased learning and advancement of culinary knowledge. 2) Production Completes required tasks in a timely manner; ability to progressively increase production quantity and maintain quality standards; provides assistance as needed (team work); practices and promotes professional work ethics. 3) Organization Self-motivated, self-disciplined, dependable, and timely; follows directions, makes a plan and follows through; maintains a clean, efficient, and safe working environment; develop the ability to anticipate expected, and unexpected situations. 4) Competency Evaluation Sheet Competency Evaluation Sheet to be completed by student. See below.

Competency Evaluation Key 1 - Student has done with constant supervision or correction. 2 - Student has done with frequent supervision or correction. 3 - Student has done with some supervision or correction. 4 - Student has done with little supervision or correction. 5 - Student has industry competence at entry level or above.

VI. GRADING SCALE: Minimum Points 950-1000 A 4.00 Superior Achievement 900-949 A3.67 870-899 B+ 3.33 830-869 B 3.00 High Achievement 800-829 B2.67 770-799 C+ 2.33 730-769 C 2.00 Satisfactory Achievement 700-729 C1.67 630-699 D+ 1.33 600-629 D 1.00 Minimum Achievement 0- 599 F 0 Students are evaluated and graded by the faculty. Performance is not compared to other students, but is based on the level of performance anticipated by this program (based on overall industry standards. PLAGIARISM Definition: What is Plagiarism? Simply stated, plagiarism is using another persons words or ideas without giving credit to the other person. We often assume that most students understand the difference between using an article, book, etc. as a reference and borrowing wording material for a presentation. What are some common types of plagiarism? Downloading a free research paper (often written by another student potentially with old references). Buying a commercially offered research paper. Copying an article or paper from the web. Cutting and pasting a paper from several sources. Paraphrasing or quoting certain parts from an original text. False citations. In their book, The Logic and Rhetoric of Expression, Harold C. Martin and Richard M. Ohmann identified some distinct forms of plagiarism, including: 1. Word-For-Word Plagiarism This example will likely consist of an opening sentence of a paragraph, or a portion of it that is composed by the writer. What follows will be an exact copy of the original text of anothers work. This is the most obvious form of plagiarism we face and, perhaps surprisingly, the most common. 2. The Mosaic In this example, the writer will pull various short phrases from an original text and weave them into their writing in various ways.

3. The Paraphrase Martin and Ohmann indicated the purpose of paraphrase should be to simplify or to throw a new and significant light on a text . . . and should be rarely resorted to by a student except for the purpose of . . . personal enlightenment.

South Puget Sound Community College Culinary Arts Program Required Knowledge & ACF Competencies 2012 for Degree Programs
For the

American Culinary Federation Education Foundation Accrediting Commission

Effective January 2012

KNOWLEDGE AREA: Beverage Management Course Number(s) and Titles Where Competencies are met (attach Course outlines/Syllabi):CAP 110 Waitstaff PURPOSE: To become familiar with and varieties of alcoholic and non-alcoholic beverages. To develop an appreciation for wine and food affinity. To explain laws and procedures related to responsible alcohol service. Competency Evaluation Key

1 - Student has done with constant supervision or correction. 2 - Student has done with frequent supervision or correction. 3 - Student has done with some supervision or correction. 4 - Student has done with little supervision or correction. 5 - Student has industry competence at entry level or above.

COMPETENCIES: Students will be able to: 1. Identify local, state and federal laws pertaining to the purchase and service of alcoholic beverages. 2. Discuss the basic production process for distillation and fermentation. 3. Distinguish wines by grape and/or other fruit variety, country, growing region and production process. 4. Evaluate the relationship of beverages to food. 5. Identify and discuss the presentation and service of alcoholic, non-alcoholic and dealcohol zed beverages, including coffee and tea. 6. Identify equipment and glassware used for beverage preparation and service. 7. Discuss opening and closing procedures of a beverage operation. 8. Discuss the fundamentals and importance of responsible alcohol service 9. Identify levels of intoxication and methods to control excessive consumption by guests 10. Discuss Dram Shop Act and liquor law liability. 11. Explain procedures for implementing internal beverage controls.

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KNOWLEDGE AREA: Dining Room Service Course Number(s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CAP 110 PURPOSE: To perform dining room service functions using a variety of types of service. To demonstrate an understanding of quality customer service. COMPETENCIES: Students will be able to: 1. Demonstrate the general rules of table settings and service. 2. Describe American, English, French and Russian Service. 3. Discuss service methods such as banquets, buffets and catering and a la carte. 4. Describe the functions of dining service personnel. 5. Discuss training procedures for dining room staff. 6. Discuss procedures for processing guest checks using current technology. 7. Demonstrate an understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled. 8. Explain inter-relationships and work flow between dining room and kitchen operations. 9. Discuss sales techniques for service personnel including menu knowledge and suggestive selling.

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KNOWLEDGE AREA: Food Preparation Course Number(s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CAP 110 PURPOSE: To develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products. To operate equipment safely and correctly. To apply knowledge of laws and regulations relating to safety and sanitation in the kitchen. 1. Identify and prepare a variety of breakfast meats.

2.
3. 4.

Evaluate the quality of prepared breakfast meats.

Describe a variety of preparation techniques used in egg cookery. Cook eggs using a variety of preparation techniques.

5. 6. 7.

Evaluate the quality of prepared eggs. Identify and prepare a variety of breakfast batter products. Evaluate the quality of prepared breakfast batter products.

KNOWLEDGE AREA: Purchasing and Receiving Course Number(s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CAP 110 PURPOSE: To understand the overall concept of purchasing and receiving practices in quality foodservice operations. To apply knowledge of quality standards and regulations governing food products to the purchasing function. To receive and store food and non-food items properly. COMPETENCIES: Students will be able to: 1. Discuss the flow of goods in a foodservice operation. 2. Discuss how HACCP practices are addressed in the purchasing, receiving, storing, and issuing procedures. 3. Describe formal and informal purchasing methods. 4. Analyze market fluctuations and product cost. 5. Discuss legal and ethical considerations of purchasing. 6. Explain regulations for inspecting and grading of meats, poultry, seafood, eggs, dairy products, fruits and vegetables. 7. Outline yield and quality grades and National Association of Meat Purveyors (NAMP) specifications for meats. 8. Write a bid specification. 9. Evaluate received goods to determine conformity with user specifications. 10. Receive and store fresh, frozen, refrigerated and staple goods. Describe the importance of receiving and inspecting product as it enters the facility. 11. Conduct yield and quality tests on items such as canned, fresh, frozen and prepared

products. 12. Explain proper receiving and storing of cleaning supplies and chemicals. 13. Conduct a yield and cost comparison test of pre-fabricated products and on-premises prepared products. 14. Inventory food and non-food items using current technology. 15. Explain the procedures for rotation of stock and for costing and evaluating, including FIFO and LIFO. 16. Define and describe par stock. 17. Describe proper procedures of issuing product according to requisition. 18. Describe current computerized systems for purchasing and inventory control.

KNOWLEDGE AREA: Business and Math Skills Course Number(s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CAP 110 PURPOSE: To perform mathematical functions related to foodservice operations COMPETENCIES: Students will be able to: 1. Perform basic math functions. 2. Calculate and forecast purchase and preparation requirements based on a products yield on cooking, fabrication, and intangible waste factors. 3. Calculate food costs and percentages. 4. Calculate beverage costs and percentages. 5. Calculate labor costs and percentages. 6. Perform recipe yield conversions. 7. Perform the process of recipe costing. 8. Determine selling price of menu items. 9. Define and describe a profit and loss statement. Discuss how it is utilized in food-service operations as a tool to determine profitability. 10. Review profit and loss statements to determine profitability.

11. Perform calculations using current technology (i.e. computers, calculators, POS). 12. Identify marketing techniques which can increase sales and profitability of baking/pastry operations 13. Sustainability through Purchasing/Procurement 14. Sustainability through Waste Control 15. Sustainability through Energy Conservation 16. Sustainability in Fabrication 17. Sustainable/Community Centered Purchasing 18. Sustainability through Water Conservation 19. Sustainability Purchasing Cents 20. Sustainability through Recycling 21. Sustainable Equipment = energy use

22. Sustainability Be a Leader in Sustainable Practices 23. Identify the parts/components of a recipe. 24. Describe and use a standardized recipe. 25. Outline the procedure for writing a standardized recipe. 26. Write a standardized recipe. 27. Identify and use utensils, pots and pans and demonstrate safe practices using stoves, mixers, ovens, etc.