SYLLABLS

SUBJECT TO CHANGE
Culinary Art`s Program, CAP: 121, 132, 234, 235, 236, 237, 238, 267, 268, 269
William A. Wiklendt, CEC, CCE, AAC. CheI Instructor
OIIice: Bldg. 27-108 Phone: 360.596.5392
bwiklendtspscc.ctc.edu
OIIice Hours: Monday-Thursday 6:30 a.m.-7:00 a.m. or by appointment
Class Meets: Monday, Tuesday, Wednesday, and Thursday
Lecture 7:10 a.m. - 7:50 a.m., Bldg. 27-102 -Classroom
Lab 8:30 a.m. - 1:00 p.m., Bldg. 27- Kitchen / Percival Dining Room / Bake Shop
AO ELEC1ROAIC DEJICES ARE 1O BE OPERA1IJE DURIAC CLASS

TEXTBOOKS
#06uir0/ Fall / Wint0r / Spring
On Cooking, A Textbook oI Culinary Fundamentals, Sarah Labensky 5
th
edition, Prentice Hall,
ISBN: 978-0-13-211612-1.
Food Service Competencies (on web site)
Food Service Periodicals

CAP 121 - WAITSTAFF I, Sarah Lynn, Instructional Assistant
Service at Its Best, Waiter, Waitress Training, A guide to Becoming a SuccessIul Server,
Sanders, Paz, Wilkinson, Prentice Hall, ISBN: 0-13- 092626-4.

#0.omm0n/0/
At Home with the French Classics, Richard Grausman-Illustrated by Donna RuII,
Garde Manger, The Art and CraIt oI the Cold Kitchen, The Culinary Institute oI America.
Ice Carving Made Easy, 2nd Edition, Joseph Amendola.
Larousse-Gastronomique, J. Lang
ProIessional Charcuterie, Sausage Making, Curing, Terrines, and Pates. Kinsella and Harvey.
Webster`s New World Dictionary oI Culinary Arts, 2
nd
Edition, Labebsky, Ingram, Labensky.
Grossman`s Guide to Wines, Spirits, and Beers, Grossman, Charles Scribner`s Sons.
American Cookery, James Beard, Galahad Books, ISBN- 0-31608-566-9
International Cooking, A Culinary Journey, Patricia Heyman
The Cuisines oI Asia, JenniIer Brennan, ISBN-0312-039-778

COLRSE DESCR!TON
Study oI the modern kitchen and cooking with an emphasis on simplicity, quality oI ingredients,
nutrition and health; reinIorce basics Irom previous lectures; the continued study and application
oI sanitation techniques and kitchen saIety, including a complete understanding oI tools and
equipment; the study and application oI culinary terms and proIessional standards Iound in the
Iood service and hospitality industry; the study oI basic cooking principles with advanced
cooking techniques, the menu, preparation, cost control, waste, portion control, and utilization oI
over-production, the coordination, cooperation, and timely delivery and presentation oI menu
items. An emphasis on meat and Iish Iabrication, the mother sauces, pates and terrines,
galantines, garnishes, consomme, pasta, oils, ices and sausage making. We will discuss menus
and do various industry related projects. Research projects will include, but not be limited to,
international cultures as well as their culinary habits and rituals. Emphasis will also be placed on
leadership skills, resume and cover letter writing. Tasks will include planning, organizing,
inIluencing, and controlling each activity involved in the preparation and delivery oI Iood,
beverage, and related services in a competitive, proIitable price that meets and exceeds the
customers` perception oI value.

CAP 121- WAITSTAFF I
Provide basic principles oI dining room operations and procedures. Demonstrate Use oI dining
room equipment, proper mise en place techniques, basic knowledge oI meal or Iunction
demands, principles oI guest relations and basic beverage knowledge.

CAP 132 #STAU#ANT BAKING I
An introduction to bake shop principles and ingredients, yeast products, quick breads, pies,
pastries, cookies, cakes and Irostings, custards, Irozen desserts, and dessert sauces.

III. COLLG -WID ABILITIS:
That are addressed in this course: #1, Communicate eIIectively; #2, Think logically and
critically and #3, Evaluate and process quantitative and symbolic data.
Cours0 F0atur0s / Poli.i0s:
A) A.a/0mi. Hon0sty: All work is to represent own eIIorts rather than to be copied Irom
another. ReIer to Code oI student Rights and Responsibility.
B) Finan.ial Ai/: Students receiving Iinancial aid should ALWAYS check with Iinancial aid
prior to withdrawing.
Support S0rvi.0s Availabl0: library, writing and math centers, computer lab.

IV. STUDNT LA#NING OUTCOMS:
CAP 121: WAITSTAFF I
Upon Completion oI this course, the student will be able to:
Discuss the Iactors involved in creating excellent Iirst impressions and anticipating guests' needs,
characterize customer service objectives and implement plans to achieve them, describe ways to
manage service to customers with special needs, explain steps in resolving customer complaints
in order to satisIy guests, characterize a reservation system that is eIIicient and convenient Ior
guests, develop the best way to describe and recommend menu items in order to encourage guest
sales, describe the traditional hierarchy oI a service staII, discuss work schedules, manage the
proper use oI equipment, dinnerware, utensils, and glassware, oversee the maintenance oI well-
stocked and organized service stations, oversee proper setting oI tables and place settings.
describe proper meal service and clearing, describe the techniques oI French, platter, side-table,
selI-service, and other service styles, describe proper breakIast service, explain and suggest
typical breakIast menu items to guests, plan and administer banquets and Iunctions oI any size,
discuss how proper use oI guest checks and cash registers helps control guest orders, cover the
orderly process oI Iilling guest orders in the kitchen, describe receiving correct payment Irom
customers based on accurate guest checks, serve and recommend various Ioods to guests based
on knowledge oI Iood properties and preparation methods, identiIy by name and use, equipment
and glassware used Ior beverage preparation and service, identiIy a variety oI beverages,
including coIIees and teas, explain the Iunctions oI dining service personnel, demonstrate the
general rules oI table service. demonstrate an understanding oI guest service and customer
relations, including handling oI diIIicult situations, explain interrelationships and work Ilow
between dining room and kitchen operations, discuss sales techniques Ior service personnel,
including product Iamiliarly and suggestive selling, discuss diIIerent wines and liquors.

CAP 132: #STAU#ANT BAKING I
Upon successIul completion oI this course, the student will be able to: deIine baking terms;
identiIy, select, use and care Ior tools and equipment used in baking; identiIy and select
ingredients used in baking; describe properties, list Iunctions oI various ingredients in baked
products; explain the basic principles and Iundamentals oI baking; prepare crusty, soIt and
specialty yeast dough`s; observe reaction; prepare quick breads and other chemically leavened
batters and dough`s; prepare pies, pastries, cookies, cakes and Irostings, custards, Irozen desserts,
and dessert sauces, perIorm basic math Iunctions; calculate Iood percentages; adjust standard
recipes; cost standard recipes; determine selling price oI menu; demonstrate how to read and
Iollow a standard recipe; utilize standard weights and measures to demonstrate proper scaling
and measurement techniques; prepare written requisitions; and prepare basic garnitures. Maintain
sanitation. See daily production sheet.

CAP 234: SAUT II, Prerequisite CAP 134
Upon the successIul completion oI this course, the student will be able to: demonstrate proper
cooking techniques to include, but not limited to, grilled, broiled, Iried, and sauteed Ioods;
prepare various menu items Ior the Iood service consumer; research menu items with cost
analysis which can be placed on the Percival Room menu either as a "special" or incorporated
into the regular menu; be able to utilize over production items; demonstrate the skills oI
cooperation and coordination with other stations; and, have a workable knowledge oI deglazing
and preparation oI other pan sauces. Demonstrate saIety and maintain sanitation standards.
Utilize over production into "specials" on Percival Room Menu. Properly use oI kitchen
equipment.

CAP 235: FOOD P#P III (STA#CH/VGTABLS), Prerequisite CAP 135
Upon the successIul completion oI this course, the student will be able to: understand quality in
Iresh and processed vegetables; understand quality in cooked vegetable preparation, based on
color, appearance, texture, Ilavor, seasonings and appropriateness oI combinations with sauces or
other vegetables; clean, cut, and cook assorted vegetables; prepare harmonious and appropriate
vegetable mixtures; prepare and serve vegetables cooked to their proper doneness controlling
color, texture, and Ilavor changes; store Iresh and processed vegetables; prepare and identiIy
assorted rice`s and pastas; prepare vegetable timbales, terrines, purees, chutneys, and relishes;
identiIy unusual and uncommon vegetables; use oI kitchen equipment; and, demonstrate saIety
and maintain sanitation standards. Vegetables: determine proper storage, cleaning, cutting, and
proper preparation oI various vegetables. Prepare vegetables using advanced techniques such as
purees, terrines, and timbales. Prepare chutneys and relishes. Prepare various pasta dishes.
Prepare various risotto dishes. Prepare polenta and couscous. Demonstrate saIety and maintain
sanitation standards. Utilize over production into "specials" on Percival Room Menu. Properly
use oI kitchen equipment.



CAP 236: FOOD P#P IV (MAT/SAFOOD), Prerequisite CAP 136
Upon the successIul completion oI this course, the student will be able to: demonstrate the
Iabrication oI seaIood, meats, and poultry; demonstrate use oI proper cooking procedures Ior
seaIood, meats, and poultry; identiIy various seaIood, meats, poultry, and wild and domestic
game; prepare a galantine; use oI kitchen equipment; and demonstrate saIety and maintains
sanitation standards (HAACP). Fabricate seaIood, meats, and poultry. Utilize over production
into daily Percival Room "Specials".

CAP 237: PANT#Y II, Prerequisite CAP 137
Upon successIul completion oI this course, the student will be able to: demonstrate cold Iood
preparation; demonstrate sandwich preparation; prepare dressings, inIused oils, Ilavored
vinegars; prepare Iirst course items; prepare garnishes Ior cold and hot Iood presentation; and,
prepare compound butters. Cold Iood preparation consisting oI: salads, Iruit plates, appetizers,
sandwiches, pastas, ices, pates, and terrines. Prepare and pipe various butters Ior Percival Room
use. Utilize over production into Percival Room daily "specials". Prepare garnishes Ior cold and
hot Iood items. Introduction to ice carving. Research, develop, and cost out menu. Demonstrate
saIety and maintain sanitation standards.

CAP 238: SAUC II, Prerequisite CAP 138
Upon successIul completion oI this course, the student will be able to prepare Iive (5) "mother
sauces" and variations: Bechamel, Espangole, Hollandaise, Tomato, and Veloute. The seasoning
principles needed Ior sauce preparation. Stock preparation, thickened and unthickened soups.
Soup cooking: hot, cold, clear, cream, and soups to order. Holding oI soups and sauces (hot and
cold). Correctly prepare a consomme with proper garnishes. Understand techniques in sauce
preparation: deglazing, reduction, starch thickness, and starchless thickness. Utilize over
production into Percival Room menu. Research, develop, and cost out menu items on Percival
Room menu. Demonstrate saIety and maintain sanitation standards

CAP 267: GA#D MANG#, Prerequisites: CAP 137 and 237
Upon successIul completion oI this module the student should be able to: IdentiIy and prepare
canapes and hot and cold hors d'oeuvres, develop Iundamental skills in the preparation oI
Iorcemeats such as pates, galantines, terrines, and sausages, prepare savory mousses and gelatins.
IdentiIy tools and equipment used in ice carving, prepare a variety oI Irozen ices, process wait
staII orders in a timely manner, have a mastery oI Iresh Iruits / vegetables, exhibit and
demonstrate supervisory skills, demonstrate proper and appropriate portioning techniques.
Student is able to "Mise en Place" station relevant recipes, able to properly receive, prep, store,
label, date, rotate and generally handles course related Iood products to include meats and other
high protein Iood sources. Student is able to properly make a variety oI salad dressings,
demonstrate standard cuts, properly handle and prepare a variety oI salads. Student is able to
demonstrate good customer relations, utilize over production items, demonstrate proper plate
presentation, and prepare customer orders Irom wait staII are prepared in a timely manner.





CAP 268 /CAP 269: CLIPP# CAF / P#CIVAL #OOM SOUS CHF,
Prerequisites: Three CAP courses above 200 level.
Upon the successIul completion oI this course, the student will be able to: demonstrate kitchen
supervisory skills; demonstrate basic baking skills; demonstrate an understanding oI kitchen
production; demonstrate Mise en Place organization; demonstrate the cookery oI special entrees;
utilize over production into specials; maintain saIety and sanitation standards; and, work closely
with instructors. Students must demonstrate the use oI Red and Blue health inspection sheet. The
student upon completion oI this course should be able to make proper operational decisions that
the kitchen staII will produce quality Iood products.

V. COU#S CONTNT
On Cooking, A Textbook oI Culinary Fundamentals. Stu/0nts ar0 r0sponsibl0 for all .apt0rs
, Chapters: AA: 2, 3, 8, 9 AB: 35, 36, 5, 6 AC: 10, 29, 12
Wint0r: Chapters: AA: 11, 19, 21 AB: 27, 28, 34 AC: 22, 25, 7.
Spring: Chapters: AA: 18, 20, 24 AB: 30, 31, 32 AC: 33, 26, 23.

Stu/0nts ar0 to .ompl0t0 ALL Qu0stions for Dis.ussion an/ T0rms to Know aft0r 0a.
.apt0r. Must b0 typ0/.

Chapter 1 # ProIessionalism
Chapter 2 # Food SaIety and Sanitation (CAP 103)
Chapter 3 Menus and Recipes
Chapter 4 # Tools and Equipment
Chapter 5 # KniIe Skills
Chapter 6 # Flavors and Flavorings
Chapter 7 # Dairy Products
Chapter 8 Mise en Place
Chapter 9 Principles oI Cooking
Chapter 10# Stocks and Sauces
Chapter 11#Soups
Chapter 12#Principles oI Meat Cookery
Chapter 13 # BeeI
Chapter 14 # Veal
Chapter 15 # Lamb
Chapter 16 # Pork
Chapter 17 # Poultry
Chapter 18 Game
Chapter 19 #Fish and ShellIish
Chapter 20 # Eggs and BreakIast
Chapter 21 #Vegetables
Chapter 22 # Potatoes, Grains and Pasta
Chapter 23 #Healthy Cooking (Nutrition, CAP 102)
Chapter 24 # Salads and Salad Dressings
Chapter 25 # Fruits
Chapter 26 # Sandwiches
Chapter 27 Charcuterie
Chapter 28 Hors D`oeuvre and Canapes
Chapter 29 Principles oI the Bakeshop
Chapter 30 Quick Breads
Chapter 31 Yeast Breads
Chapter 32 Pastries and Cookies
Chapter 33Cakes and Frostings
Chapter 34 Custards, Creams, Frozen, Desserts, and Dessert Sauces
Chapter 35 Plate Presentation
Chapter 36 BuIIet Presentation

CAP 121: WAITSTAFF I
Service at Its Best, Waiter, Waitress Training, A guide to Becoming a SuccessIul Server,
Sanders, Paz, Wilkinson, Prentice Hall, ISBN: 0-13- 092626-4.

Discuss the service proIessional; equipment and materials; preparatory work in the waiters`
pantry and dining room; the bar; service organization; the menu; mise en place; service rules
styles and techniques; breakIast; banquets and Iunctions; our guests; sales techniques; cost
controls; methods oI payments; working at the guest table; the study oI beverages; the art oI
cooking; wines; and glossary oI terms.

VIDOS
A) Your Personal Appearance TT 507.Y67 VCU
B) Wine Service TX 950.7.F66 VCV

Daily 1ournal
O Hom0work MUST be TYPED Discussion Questions and Exercises
Ch,5907 1 = 1, 3, 11; Ch,5907 2 = 3, 12; Ch,5907 3 =13; Ch,5907 4 =20;
Ch,5907 3 = 2, 3, 10; Ch,5907 6 = 4, 8, 38; Ch,5907 7= 3, 8; Ch,5907 8 =1, 2;

ALL Quart0rs, Mo/ul0s AA, AB, AC. Project research paper oI your choice pertaining to WINE.
See Evaluation Process B.
BASIC DAILY SCHDUL
7:10 a.m. Lecture CheI Dan
8:30 a.m. 10:30 a.m. Reset dining room Ior lunch service.
10:30 a.m. Menu meeting
11 a.m. - 1 p.m. Participate in lunch service Ior dining room.

CAP 121 - CALNDA#
Day 1 Orientation, review syllabus, read Chapter 1, 2, and 3. 1ournal Daily.
Day 2 Read Chapters 7 &10.
Day 3 Read Chapters 4.
Day 4 Read Chapters 5.Hom0work-Capt0rs 1-4 Du0
Day 5 Read Chapters 6.
Day 6 Read Chapters 8 & 9.
Day 7 Appendix A: Common Menu Terms, pages175-179.
Day 8 Appendix A: Common Menu Terms, pages175-179. Hom0work- Capt0rs 5-9 Du0
Day 9 Appendix B: Wine Terminology, General, Sight, Smell, and Taste, pages181 186.
Day 10 Appendix B: Wine Terminology, General, Sight, Smell, and Taste, pages181 186.
Day 11 Appendix C: Spirit Brands and Related Cocktails, page187-191.
Day 12 Appendix C: Spirit Brands and Related Cocktails, page187-191.
Appendix D: Ales, Lagers, and Non-Alcoholic Beers, pages 193-195.
Day 13 Review, Final Proj0.ts Du0: Typed paper, competency, and journal due.

CAP 132: #STAU#ANT BAKING
Daily Production Sheet
Day 1 Sweet Dough, Ham & Cheese Scones
Day 2 Blueberry Buckle CoIIee Cake, MuIIins, Peanut Butter Cookies
Day 3 New York Cheesecake, Raspberry Cobbler Bars.
Day 4 Quiche, Begin Blitz PuII Pastry, Plate Cheesecake
Day 5 Finish Blitz PuII Pastry, Chocolate Fudge Bars, Biscuits.
Day 6 Challah, Chocolate Chip Cookies (vegan, gluten Iree, regular)
Day 7 Pecan Pie Bars, Blueberry MuIIins
Day 8 Potato Bread, Chocolate Cherry Scones
Day 9 Premade Danish, Creme Brulee
Day 10 Foccacia, Pate Choux, (Gruyeres and Eclairs), make up pastry
cream
Day 11 Finish Foccacia and Eclairs, Honey Whole Wheat Bread
Day 12 Coconut Cupcake, Sweet Potato Crunch MuIIins
Day 13 Lemon Tea Bread, Frost and decorate cupcake, bakers choice.

Read Chapters 29 and 30
Questions and terms Ior Chapters 29 & 30 due end oI 13 day Baking Module.


VI. VALUATION GUIDLINS
Grading in a vocational training program is a measurement oI growth in skill and proIessional
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.
LAT ASSIGNMNTS WILL NOT B ACCPTD an/ a Z#O (0) POINT VALU
WILL B ISSUD.

VALUATION P#OCSS
Students are evaluated and graded by the Iaculty. PerIormance is not compared to other
students, but is based on the level oI perIormance anticipated by this program based on overall
industry standards.

A) T0sting & Hom0work 20 (200 Points)
Testing (T0r0 ar0 no mak0-up 0ams), All homework must be typed and may be e-mailed no
later than 7:10am on the due date, lecture notebooks, cost outs, inIormation discussed in class,
required reading, demonstrations, video instruction, daily journal, laboratory, projects and a
competency evaluation sheets will comprise this portion oI the students grade .The Daily
1ournal / selI- evaluation is to be .ompl0t0/ /aily with /at0 of 0ntry with comments on
learning reIlections and will be collected every Thursday iI class is held that day.

B) Proj0.ts 20 20 (200 Points)
There will be at least one project Ior each module. Each Proj0.t Pap0r (to b0 5 pag0s, /oubl0/
spa.0, font siz0 12) must be proIessional and readable, objective, clear, concise, Iluent, reads
well aloud, includes observable Iacts, meaningIul, relevant content. A bibliography must be
attached with ISBN numbers and /or web sites. .0pt for journals an/ .ost outs, ALL work
must b0 typ0/. Any plagiariz0/ pap0r will r0.0iv0 z0ro points for a gra/0 an/ an F gra/0
will b0 giv0n for tat proj0.t.

M0nu Proj0.ts are to include: one appetizer, one soup, one salad, Iive entrees. Projects must
include recipes, procedure and number oI servings and serving size. The entrees must be cost out
to include cost per portion. ALL work needs to be shown. A printable menu description oI your
entrees also needs to be included. NO LAT P#O1CTS ACCPTD.

Fall
AA: Project paper on the hospitality industry. Fo.us on mploym0nt opportuniti0s.
AB: Develop a useable .ov0r l0tt0r an/ r0sum0. #0ply to two Help Wanted ads, using cover
letter and resume. Must b0 first turn0/ to C0f Bill for .r0/it.
AC: Project paper on Kosher Foods.
Wint0r
AA: Project paper on smoking Ioods, include brines / rubs.
AB: Project paper on the CUISINE oI an Asian country.
AC: Develop an American (North or South) menu.

Spring
AA: Project paper on the history oI American Cuisine.
AB: Develop an organizational chart with job descriptions Ior a kitchen. AT least 5 positions.
AC: Develop a European menu- using at least three countries.

CAP 121-WAITSTAFF I
ALL Quart0rs, ALL Mo/ul0s. Project research paper oI your choice pertaining to WINE.


C) Att0n/an.0 10 (100 Points)
The nature oI the Food Service/Hospitality industry is such that attendance and punctuality are oI
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 don`t change iI someone does not report to work, creating a
hardship Ior the rest oI the working team. Our policy is as Iollows:

A.a/0mi. .lass0s:
Attendance guidelines Ior general education and division academic classes are
determined by the instructor. Grades are determined by the instructor.


T0ory .lass0s:
7:10 - 7:50 a.m. Monday through Thursday
Daily sign-in sheets will be provided to document student attendance. The sign-in sheet
will be pulled at 7:20 a.m. Students not signed in at this time will be considered absent
Ior the day.

Pro/u.tion .lass0s:
8:30 a.m. - 1:00 p.m. Monday through Thursday

Abs0n.0s:
It is a courtesy to your Iellow student to call-in when absent. Please leave notiIication by 7:00
a.m. Ior each absence. The Culinary Arts Program oIIice telephone number is 596-5445 (C0f
Martinson) or 596-5392 (C0f Wikl0n/t). Leave a message iI there is no answer.

a. Each unexcused absence will result in a 50 down grade Ior the attendance portion
oI the module grade.
b. There is a maximum oI two days oI unexcused absences in each quarter.
c. A third unexcused absence in a quarter will result in dismissal Irom the program.
d. Students arriving aIter 7:20 a.m. or leaving prior to the end oI the instructional day
(1:00 p.m.) without instructor approval will be recorded the same as an absence.
e. For an absence to be considered excused a student must have documentation Irom a
medical proIessional; or, iI there is a serious illness or death in the Iamily; or, iI there
is a summons Ior jury duty. A call-in is still necessary by 7:00 a.m. each day. Please
note careIully the Iollowing paragraph.

Any three (3) days of absences in a module-excused or unexcused- will result in an f for that
module, and possible dismissal from the program". 1" Attendance should be every student's
goal!

D) Laboratory P0rforman.0: 50 (500 Points)
1) Skill D0v0lopm0nt
The progressive development oI hand skills and techniques; proIiciency in the use oI hand tools
and knives; knowledge oI basic cooking methods and application oI these methods;
communication skills; maintenance oI a positive, helpIul attitude (team oriented); dedication to
increased learning and advancement oI culinary knowledge.
2) Pro/u.tion
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 proIessional work ethics.
3) Organization
SelI motivated, selI disciplined, dependable, and timely; Iollows directions, makes a plan and
Iollows through; maintains a clean, eIIicient, and saIe working environment; develop the ability
to anticipate expected, and unexpected situations.
4) Comp0t0n.y valuation S00t (b0ing r0vis0/- 1
st
y0ar only)
Competency Evaluation Sheet to be completed by student. See below.
5) Daily 1ournal
Daily journal to be completed by all students.

Comp0t0n.y valuation K0y, 1, 2, 3, 4, 5
(see competencies on web home page)

1-Student has done with constant supervision or correction-- Student demonstrates
No un/0rstan/ing of task. (less than 300 points less than 60 F)
2- Student has done with Irequent supervision or correction--Student demonstrates
o..asional un/0rstan/ing of task. (325 points 65 D)
3- Student has done with some supervision or correction--Student demonstrates
un/0rstan/ing of task. (375 points 75 C)
4- Student has done with little supervision or correction--Student demonstrates
un/0rstan/ing of task wit /aily growt. (425 points 85 B)
5- Student has industry competence at entry level or above--Sam0. (450 points 95 A)


VII. G#ADING SCAL: Minimum Points
950-1000 A 4.00 Superior Achievement 730-769 C 2.00 SatisIactory Achievement
900-949 A- 3.67 700-729 C- 1.67
870-899 B 3.33 630-699 D 1.33
830-869 B 3.00 High Achievement 600-629 D 1.00 Minimum Achievement
800-829 B- 2.67 0- 599 F
770-799 C 2.33

!LAGARSM
D0finition: Wat is Plagiarism?
Simply stated, plagiarism is 'using another person`s words or ideas without giving credit
to the other person.
We oIten assume that most students understand the diIIerence between using an article,
book, etc. as a reIerence and 'borrowing wording material Ior a presentation.
Wat ar0 som0 .ommon typ0s of plagiarism?
Downloading a Iree research paper (oIten written by another student potentially with old
reIerences).
Buying a commercially oIIered research paper.
Copying an article or paper Irom the web.
Cutting and pasting a paper Irom several sources.
Paraphrasing or quoting certain parts Irom an original text.
False citations.
In their book, The Logic and Rhetoric of Expression, Harold C. Martin and Richard M.
Ohmann identiIied some distinct Iorms oI plagiarism, including:

1. ord-For-ord Plagiarism
This example will likely consist oI an opening sentence oI a paragraph, or a
portion oI it that is composed by the writer. What Iollows will be an exact copy
oI the original text oI another`s work.
This is the most obvious Iorm oI plagiarism we Iace and, perhaps surprisingly, the
most common.
2. The Mosaic
In this example, the writer will pull various short phrases Irom an original text and 'weave
them into their writing in various ways.
3. The Paraphrase
Martin and Ohmann indicated 'the purpose oI paraphrase should be to simpliIy or to throw a
new and signiIicant light on a text . . . and should be rarely resorted to by a student except
Ior the purpose oI . . . personal enlightenment.
Revised: Fall 11