RYAN FOUTS
CONCEPTS AND THEORIES OF CULINARY TECHNIQUES
CHEF BIRKNER
TUESDAY 5:45PM
Course Syllabus
Course Number:CL 110 Session/Year: Fall 2010
Course Title Concepts and Theories of Culinary Techniques
Class Meetings:Tues 5:45 to 8:45
Instructor Name: Chef Jefe Birkner
Email Address: [email protected]
1. Put the course number of your class (CL110) in the subject line of every e-mail you send me, so that it can be filtered properly. If you do not do this, the chance of me seeing your e-mail in a timely manner is dramatically reduced.
2. EVERYTHING that you expect me to read, grade, respond to, or give you credit for MUST have your name on it. This includes: all e-mails, quizzes, exams, projects and homework. In the past year I have received final exams with no name, e-mails from “scrambled” addresses that were not signed, and I had no way to respond to the students, or give them credit for their work. Signing e-mail is also polite, and a good habit to get into. If you don’t sign your work, you should not expect to get credit for it.
Instructor availability outside of class:
Office Hours, 30 minutes before and after each class session, I will be available for students. If you need to contact me outside of this time please use email.
Please be proactive when it comes to questions or class related problems. Contact me in class and we’ll find a time and location to talk.
Do not hesitate to ask any questions – something you don’t think you understand, something that confuses you, etc. – take care of your questions immediately.
Plagiarism:
Students are expected to meet academic standards of honesty in all aspects of their work at The Art Institute of Seattle. All work submitted, including papers and projects, written and oral examinations, and oral presentations and reports, must be free of plagiarism. Plagiarism is using the creations, ideas, or words of someone else without formally acknowledging the author or source through appropriate use of quotation marks, references, and citations.
Examples of plagiarism include using another person’s ideas as your own; copying words from a book or magazine without using quotes and citation; paraphrasing another person’s work without citation; or presenting designs, art or digital files created by someone else as your own. Any student who is uncertain whether his or her use of the work of another will constitute plagiarism should consult the course instructor before submitting the course work involved. Citation standards and guidelines are available from you instructors and The Art Institute Library.
The Art Institute of Seattle Policy on Plagiarism- It is the policy of The Art Institute of Seattle that students who copy or otherwise plagiarize the assignments, examinations, artwork, media or projects of other individuals are subject to disciplinary action, including failure of the course in which the plagiarized work was submitted or possible termination from The Art Institute of Seattle.
“The enterprise you and I are engaged in here is underwritten by the assumption of originality and the possibility and desirability of the advancement of thought these assumptions and the outcomes they look forward to — new insights, solutions to problems — will be undermined if students take the easy way out and just copy something someone else has already done.”
STANLEY FISH The Ontology of Plagiarism: Part Two(http://opinionator.blogs.nytimes.com/2010/08/16/the-ontology-of-plagiarism-part-two/)
Each student is expected to do ALL of their own work. Students who earn 90% marks on everything that they turn in, but who only submit 70% of the assigned work should expect lower grades that a student who earns 75% grades, but turns everything in.
Technology, needs and acceptable use;
You will need access to a computer, internet, and word processing program. most assignments for this course will be turned in online.
Students are encouraged to use laptops, iPhones/iPads, and other internet connected devices during class but NOT during exams. For exams, you are likely to want to take advantage of a small, inexpensive pocket calculator, none of the math will be more complex than addition/subtraction/multiplication/division of whole numbers, decimals and percentages. You will not need anything fancy like logarithms or exponents.
Please do not use headphones/earphones/earbuds or other personal audio playback devices during class time or exams. I will subtract points from your score even if I don’t say anything to you directly.
For production classes, it is suggested that each team have a digital scale able to handle up to 5 pounds.
For access to electronic documents for this course from the Internet: www.myeclassonline.com username and password are AIS followed by student id number (example: AIS123456)
Your required textbook for this course is delivered via electronic format. You do not need to purchase a hardcopy textbook. You will be able to access your eBook via eCompanion (http://myaicampus.com) beginning no later than the first day of class. Once you have accessed your eBook via eCompanion, you can then also choose to download the eBook to a personal computer using the Digital Bookshelf software (http://vitalsource.com/downloads). Please refer to the Ai Digital Bookshelf Student User Guide, available in eCompanion, for specific instructions.
To start using your eBook, enter the eCompanion site for this class. Click on the “Digital Textbook” link on the left-side navigation bar. Then, click on the link for the book.
For support using the Digital Bookshelf, contact Campus Support at 1-866-642-2771 or [email protected]. This support group is available Monday thru Saturday, 8:00 AM – 10:00 PM EST.
GRADES will be posted regularly on the www.myeclassonline.com website. You can review a specific assignment, but before you think that an item has not been graded, please check “Gradebook view; show all”.
Notebooks:
In most AIS classes, including this one, you will be required to turn in a notebook. The goal is to create a learning tool and reference that will serve the student even beyond the scope of this course. The notebook will be reviewed and graded at the end of the quarter and is included in the measurement for the course. Notebook may be a 3-ring binder with printed paper or turned in electronically. The notebook will be worth 20 points, or 20% of the course grade. Students may earn up to 5 bonus points by turning the notebook in as an electronic document in place of paper in a binder. I will offer a special session during the second half of the quarter to aid students who wish to compile and assemble an electronic document.
For all notebooks the first 3 qualities that I will evaluate are:
Is it neatly & cleanly presented?
Is it organized in a thoughtful and meaningful manner?
Does it include all required elements of the assignment?
Guidelines for hardcopy notebooks;
Notebook should be bound in a clean binder, labeled on the front and spine with student name, quarter and year, course name, instructor name.
Should be well organized, and include:
Table of Contents
Syllabus
TYPED lecture notes. Yes, I expect you to review your handwritten class notes and type them.
Completed homework assignments/terminology (except major class project)
Any returned exams or quizzes
Handouts that are distributed in class
Guidelines for electronic notebooks;
In order to earn an extra 5 points on your notebook for turning it in in digital format;
It must be readable on a standard PC computer. You may work on a Mac, but must deliver the final product in a format that can be read on a PC. Acceptable formats include (but are not limited to);
Word doc or docx
Powerpoint ppt or pptx
As a web-page (http://bit.ly/aBGHsi)
I do NOT want you to simply dump a bunch of files, many with less than 500 words, into a directory, and expect me to open each one and review each independently.
A complete digital notebook should be well organized, and include; Student name, quarter and year, course name, instructor name.
Table of Contents or some type of index
Syllabus
Lecture notes.
Completed homework assignments/terminology (except major class project)
Digital copies of handouts that are distributed in class (you’ll find them on e-companion)
Process for Evaluation:
Midterm Exam 10%
Final Exam 20%
Project 10%
Quizzes and Case Studies 40%
Journal 20%
Total 100%
Grading guidelines;
A
93 and above
C
73 and above
A-
90 and above
C-
70 and above
B+
87 and above
D+
67 and above
B
83 and above
D
63 and above
B-
80 and above
F
Below 63
C+
77 and above
Attendance Policy:
All students are graded on their participation (not attendance), if you are not in class you lose an opportunity to earn participation credit. Part of what I believe that students are in school for is to prepare them for a professional career in the marketplace. The marketplace of customers and critics is very unforgiving of absence. You are in school to learn a skill, if you don’t show up, in school or at work then your skill will not earn you points, or a living. If you have something else “more important” in your life, I will forgive and excuse you, but you will not have the opportunity to earn the day's points that your classmates will have.
Late Work will receive a 10% deduction for each week late. After 2 weeks, credit will not be rewarded for the work; however, the instructor will gladly accept it for review and feedback.
NO WORK will be accepted after the last day of the class.
Occasionally, the instructor may offer extra credit work. Students are only awarded points for extra credit assignments if all other coursework up to that point has been turned in, and attendance is at least 70%
Any scheduled quizzes and exams may be made up the following week, at the discretion of the instructor.
Student Evaluation/Grading Policies:
• Class time will be spent in a productive manner.
• Grading will be done on a point system.
• Points for individual activities will be announced.
• All work must be received by the set deadlines.
• On-time projects may be redone with instructor approval.
Tutoring Services:
There are tutors available, free of charge to AIS students. Go to http://www.peertutors.com/ to schedule a tutor, or ask instructor for more information.
Disability Policy Statement:
"It is AIS's policy not to discriminate on the basis of disability in its educational programs. If you have a disability-related need for adjustments or other accommodations in this class, contact the Disability Services Department at 206-448-0900 Ext 2308."
Different people learn in different ways, and have different types of natural intelligence. There are people with linguistic intelligence, logical-mathematical intelligence, bodily-kinesthetic intelligence, and more. There are people who learn best by writing, others by reading, some by hearing, and many by doing. My intent is to engage a variety of styles and senses, and to recognize that one method may not work best for you, but that even methods which are especially challenging for individuals will also reinforce the skills and knowledge that they acquire through more comfortable or familiar methods.
Uniform Policy:
Students will be required to be in full Culinary Uniform to be accepted into all kitchen classes.
Project:
The student will conduct an interview with an industry professional in an area in which they have an interest. This will help the student to gain a better understanding of the opportunities that await them in the hospitality industry. The person must either be currently working in the industry or recently retired. They should have or had a leadership position in their kitchens or operation (Kitchen Manager, Executive Chef, Owner/Operator)
The project will follow these guidelines:
- This interview must be conducted with an industry professional.
- No Faculty of Art Institute of Seattle staff is allowed to participate.
- You should obtain the following information:
- Interviewee’s name, title, place of operation
- Background of interviewee: education, work history
- Their career path
- Feelings on formal culinary education
- This interview will be turned into the instructor as a 2-3-page written report.
- Proper grammar and spelling will be part of the grading criteria.
- Paper must be your own work.
Suggested Outline
Meeting 1
Lecture:
- Review the purpose and scope of the class, the syllabus and class
- assessments
- Professionalism, Policies, Uniform
- Introduction to the Knife skills/Classical Knife Cuts
- Describe types, uses and signs of quality in classically prepared stocks.
- Describe the proper procedure for producing chicken and brown veal stock.
- Equipment required to produce and properly cool stock
- Transfer of Heat : Conduction, Convection, Radiation
- Moist and dry heat cooking methods
Case Study:
NoneQuiz:
NoneHomework:
Vocabulary Assignment /handout terminology
Reading Assignment: Chapters 1,2,5,6, Chapter 8 pgs. 208-210, 222- 223, Chapter 9 pgs. 229 -241stock and sauces
Meeting 2
Lecture:
- Review production of brown and white stock
- Mother sauces/contemporary industry sauces
- Emulsions/starch-bound sauces – identify thickening agents
- Purpose and quality standards of a sauce
- Components of a sauce
- Finishing techniques
Case Study:
Case Study #1Quiz:
Quiz #1 On cooking chapters 1,2,5, and 6Homework:
Vocabulary Assignment/handout terminology
Reading assignment : Chapter 10 pgs. 242-269,270-291
Meeting 3
Lecture:
- Soup Identification - clear soups, consommés, thick soups
- Cream/pureed soups
- Review thickening agents/stocks/reductions
- Procedures for soup production/mise en place
- Review knife skills/cuts use in soup production
- Vegetable cuts
Case Study:
Case Study #2Quiz:
Quiz #2 saucesHomework:
- Vocabulary Assignment/handout terminology
- Reading Assignment: Chapter 19 pgs. 461-466 Eggs and Breakfast
- Review chapter 10 pgs. 279-284
Lecture:
- Review stocks and sauces
- Breakfast and Egg cookery
- Breakfast meats
- Breakfast/brunch items
- pancakes/crepes/cereal/grains
- Breakfast beverages
- Warm and cold emulsions
- Egg grades systems/Parts of an egg/Egg forms
- Uses of the egg/what happens when heat is applied
- Common Cooking Procedures/doneness
Case Study:
Case Study #3
Quiz:
Quiz #3 stocks and soups
Homework:
- Vocabulary Assignment/handout terminology
- Study for Midterm Examination
- Chapter 20 pgs. 492-536, pgs. 572-584
Lecture:
- Review Moist and Dry Heat cooking methods
- Vegetables and vegetable cookery
- Introduction to Starches: Potatoes, grains and pasta
- Waxy(new) versus starchy(baker) potatoes
- Classifications/categories of grains and rice
- Classifications/categories of Pasta
- Cooking methods associated with potatoes, grains and pasta
- Handling and holding of pasta ,grains and potatoes
Midterm:
Midterm examinationCase Study:
NoneQuiz:
No quiz
Homework:
- Vocabulary Assignment/handout terminology
- Reading Assignment: Chapter 21 pgs. 539-568
- Chapter 20 pgs. 492-536, chapter 22 572-584
Lecture:
- Potatoes, grains and pasta cookery
- Review cooking techniques
- Review rice and pasta
- Review stocks
- Review vegetable cookery
- Holding/reheating vegetables for service
- Effects of cooking on texture/taste
Case Study:
Case Study #4Quiz:
Quiz #4 breakfastHomework:
- Vocabulary Assignment
- Reading Assignment: Chapter 16 pgs.369, chapter 8 pg.215
- Review chapter 21 pgs.539-568
- Chapter 16 roasting pg 369
Lecture:
- Principles of Meat Cookery
- Grading and inspection
- Introduction to Beef and poultry cookery
- Review of Cooking Method: Roasting
- Review pan gravy/stocks
- Review potato /rice/ vegetable cookery
Case Study:
Case Study #4Quiz:
Quiz #5 vegetables
Homework:
- Vocabulary Assignment
- Reading Assignment: Chapter 12, pg 324
- Chapter 8 pg 216-217, review poultry fabrication pgs. 369-383
Lecture:
- Continuation: Principles of Meat Cookery
- Veal, Lamb and Pork
- Cooking methods associated with meat and poultry cookery
- Review of Cooking Method: Sauté and Pan frying
- Review potato/vegetable cookery
Case Study:
Case Study #6
Quiz:
Quiz #6 potatoes
Homework:
Reading Assignment: Chapter 8 poaching pg. 220-222, braising gs.225-227 chapter 18 fish and shellfish pg.417
Meeting 9
Lecture:
- Review of meat and poultry cookery
- Introduction to braising/stewing
- Introduction to Fish and Shellfish
- Cooking methods associated with fish cookery
- Introduction to Cooking Methods: Poaching, Grilling, Deep-frying
Case Study:
Case Study #7
Quiz:
Quiz #7 grains and pastas
Homework:
- Vocabulary Assignment
- Reading Assignment: Chapter 8 broiling/grilling pg 212-214
- Deep fat frying pgs.217-220
- Turn in Notebook/Journal & Chef interview project
Lecture:
- Review of Cooking Methods: Braising and stewing
- Shallow poaching techniques
- Review vegetable/starch techniques
- Grilling/broiling techniques
- Course review in preparation for final examination
- Update journals/missing assignments
- Prepare practical note cards/ review all previous assignments
Case Study:
Case Study #8
Quiz:
No quiz
Homework:
Vocabulary Assignment Study for Final Exam
Meeting 11
Lecture:
Final Examination
Note cards/ journal entries up-to-date
