Embed Size (px)
Citation preview
CULN 120 Fundamentals of Cookery – Chef/Professor Frank Leake, CCC, CCE, AAC
Course Description
CULN 120 focuses on fundamental concepts, skills and techniques of cookery. It includes the study of culinary terms and ingredients; cooking theories and procedures for making stocks, soups and sauces; basic cooking methods; handling and preparation techniques for fruits, vegetables, and starches; proper use of recipes, tools, and equipment with special emphasis on knife handling skills.
Course Assignments All course assignments for CULN 120 are electronic and are required to be submitted to your Laulima account. Closed Caption The video clips for CULN 120 are now viewable as Closed Caption via You Tube
Course CRN: Fall: CRN #31848 Chef Leake 2012 CRN #31849 Chef Leake 2012 CRN #33820 Chef Nazarro 2012 Spring 2011: CRN #33818 Chef Leake 01/10/2012 - 03/02/2012 CRN #33819 Chef Leake 03/06/2012 - 05/04/2012 CRN #33820 Chef Nazarro 01/24/2012 - 04/19/2012 Summer: CRN #35369 TBA
Course Title: Fundamentals of Cookery
Credits: 5
Lab/Lecture (Hours/Week):
2 hours lecture time 26 hours lab time
Class Location: 'Ohi'a 109
Class Days & Times: Chef Leake: Tuesday - Friday 7:00 AM - 1:50 PM (fall & spring)
Prerequisites: CULN 112 or FSHE 103 Sanitation/Safety, or Consent of Instructor
Corequisites: CULN 112 or FSHE 103 Sanitation/Safety
Instructor Information:
see the Instructor Page
Instructor Office Hours:
Tuesday-Friday; 5:30 - 6:30 AM and 2:00 - 2:30 PM (or Monday-Friday by appointment)
Disability:
UH Policy on email communications:
Statement on Student Responsibilities:
Disability access statements Extended time in a minimal distraction environment is an appropriate accommodation based o student's disability. If you are a student with a documented disability and have not voluntarily disclosed the nature of your disability and the support you need, you are invited to contact the Disability Support Services Office, Iliahi 113, 734-9552, or email [email protected] for assis
Special Testing for Students with Disabilities The "official" site of extended time testing for students with disabilities is the Testing Center, lo in the Lama Library, Room 101. The check-in point (dropping off/picking up tests) is now at th counter on the left as you enter the Library.
Closed Caption
The video clips for CULN 120 are now viewable as Closed Caption via You Tube
The electronic communications policy adopted in December 2005 establishes the University o Hawai'i Internet service as an official medium for communication among students, faculty, and Every member of the system has a hawaii.edu address, and the associated username and password provide access to essential Web announcements and email. You are hereby inform the need to regularly log in to UH email and Web services for announcements and personal m Failing to do so will mean missing critical information from academic and program advisors, instructors, registration and business office staff, classmates, student organizations, and othe
In instructional activities, students are responsible for meeting all of the instructor's attendanc assignment requirements. Failure to do so may affect their final grade. In all college-related activities, including instruction, they must abide by the college's codes and regulations, refrain from behavior that interferes with the rights and safety of others in the learning environment. F if they decide to file a grievance, they are fully responsible for providing proof that they have b wronged.
Whatever method of evaluation is used, it is understood that the instruct reserves the right to make necessary and reasonable adjustments to the evaluation policies.
Fall Course Schedule Practical Learning Outcomes
Course Assignments All course assignments for CULN 120 are electronic and are required to be submitted to your Laulima account.
Closed Caption The video clips for CULN 120 are now viewable as Closed Caption via You Tube
A.M. Course Schedule: Section #31077 & Section #31078 21-24 August, 2012: Section 31077 16-19 October, 2012: Section 31078
• Module 00: 1st Day Preparation and More - Program Standards - Risk & Release Form - Daily Evaluation Sheets for Hands on Tasks - Daily Reflection of Learning Outcomes (sample) - Weekly Reflection Sheet - Course Reflection Sheets
• Module 01: Mise en Place • Module 02: Stocks • Reflections [MS Word reflection download; 28kb]
Connect here to weekly and course reflections. • Take-Home Quiz: Complete this on line quiz which is located on Laulima
Quiz 01 Module 01, Lessons 01-13 Quizzes are open weekly on Laulima and are available from Friday at 2:00 PM - Sunday at 2:00 PM.
28-31 August, 2012: Section 31077 23-26 October, 2012: Section 31078
• Module 03: Thickening Agents • Module 04: Sauces • Reflections [MS Word reflection download; 28kb]
Connect here to weekly and course reflections. • Writing Assignment 1: Coaching Culinary Champions (You: The Team Member) • Writing Assignment 2: The New Kitchen Science (chapters 1 and 13) • Take-Home Quiz: Complete this on line quiz which is located on Laulima
Quiz 02 Module 02, Stocks Quiz 03 Module 03 & 4, Thickening Agents and Sauces Quizzes are open weekly on Laulima and are available from Friday at 2:00 PM - Sunday at 2:00 PM.
4-7 September, 2012: Section 31077 30-31 October and 1-2 November, 2012: Section 31078
• Module 05: Soups
• Module 06: Vegetable Cookery • Reflections [MS Word reflection download; 28kb]
Connect here to weekly and course reflections. • Writing Assignment 2: The New Kitchen Science (chapters 8 and 9) • Take-Home Quiz: Complete this on line quiz which is located on Laulima
Quiz 04 Module 05, Soups Quiz 05 Module 06, Vegetables Quizzes are open weekly on Laulima and are available from Friday at 2:00 PM - Sunday at 2:00 PM.
11-14 September, 2012: Section 31077 6-9 November, 2012: Section 31078 (Tuesday, 5; Holiday, General Election Day, No Classes)
• Module 08: Poultry • Module 09: Salads and Dressing • Reflections [MS Word reflection download; 28kb]
Connect here to weekly and course reflections. • Writing Assignment 1: Coaching Culinary Champions (Competition) • Writing Assignment 2: The New Kitchen Science (chapters 7 and 2) • Take-Home Quiz: Complete this on line quiz which is located on Laulima
Quiz 07 Module 08, Poultry Quiz 08 Module 09, Salads Quizzes are open weekly on Laulima and are available from Friday at 2:00 PM - Sunday at 2:00 PM.
18-21 September, 2012: Section 31077 13-16 November, 2012: Section 31078
• Module 07: Meat • Reflections [MS Word reflection download; 28kb]
Connect here to weekly and course reflections. • Writing Assignment 2: The New Kitchen Science (chapter 10) • Take-Home Quiz: Complete this on line quiz which is located on Laulima
Quiz 06 Module 07, Meats Quizzes are open weekly on Laulima and are available from Friday at 2:00 PM - Sunday at 2:00 PM.
25-28 September, 2012: Section 31077 20-21 November, 2012: Section 31078 (Thursday & Frdiay, 22-23 November, Thanksgiving Day Holiday, No Classes)
• Module 10: Potatoes, Grains and Pasta • Module 11: Fish • Module 12: Shellfish • Reflections [MS Word reflection download; 28kb]
Connect here to weekly and course reflections. • Writing Assignment 1: Coaching Culinary Champions (The Team) • Writing Assignment 2: The New Kitchen Science (chapters 3 and 4) • Take-Home Quiz: Complete this on line quiz which is located on Laulima
Quiz 09 Module 10, Starches Quiz 10 Module 11 & 12, Fish and Shellfish Quizzes are open weekly on Laulima and are available from Friday at 2:00 PM - Sunday at 2:00 PM.
2-5 and 9 October, 2012: Section 31077 27-30 November and 4 Decenber, 2012: Section 31078
• Module 13: Breakfast • Module 14: Dairy, Cheese • Module 15: Plate Presentations and Menus • Reflections [MS Word reflection download; 28kb]
Connect here to weekly and course reflections. • Writing Assignment 2: The New Kitchen Science (chapters 5 and 6) • Take-Home Quiz: Complete this on line quiz which is located on Laulima
Quiz 11 Module 13, Breakfast Quiz 12 Module 14, Dairy Quiz 13 Module 15, Plate Presentation Quizzes are open weekly on Laulima and are available from Friday at 2:00 PM - Sunday at 2:00 PM
10-12 October, 2012: Section 31077 5-7 December, 2012: Section 31078 The practical and practical-written final exam will be held over a three day period.
• Practical Exam • Weekly Reflection [MS Word reflection download; 28kb
Connect here to weekly and course reflections.
Section #31077: 10-11 October, 2012 DAYS 1&2: PRACTICAL EXAM Practical in class exam as designated and defined by the course web site. (7:00 - 11:30 AM) Section #31077: 12 October, 2012 DAY 3: MYSTERY BASKET PRACTICAL EXAM The final phase of the practical exam will be presented as a mystery basket of recipes and ingredients. Students will spend the first 30 minutes of the class preparing their plan, identifying displayed food products, converting recipes, writing the methods of preparation for the provided recipes, develop and write the methods of preparation for the additional mystery basket products, prepare recipes and other ingredients. (7:00 - 11:30 AM)
Section #31078: 5-6 December, 2012 DAYS 1&2: PRACTICAL EXAM Practical in class exam as designated and defined by the course web site. (7:00 - 11:30 AM) Section #31078: 7 December, 2012 DAY 3: MYSTERY BASKET PRACTICAL EXAM The final phase of the practical exam will be presented as a mystery basket of recipes and
ingredients. Students will spend the first 30 minutes of the class preparing their plan, identifying displayed food products, converting recipes, writing the methods of preparation for the provided recipes, develop and write the methods of preparation for the additional mystery basket products, prepare recipes and other ingredients. (7:00 - 11:30 AM) Whatever method of evaluation is used, it is understood that the instructor reserves the right to make necessary and reasonable adjustments to the evaluation policies.
Instructor Information
Instructor:
Chef Frank Leake, CCC, CCE, AAC Professor of Culinary Arts - 2012 ACF Western Regional Chef Educator of the Year
- Recipient of the "Sharing Culinary Traditions Award" from the American Academy of Chef, 2011
- National Chair for Nominations and Elections Committe and Special Projects, American Academy of Chefs, 2011-2013
- Fellow of the American Academy of Chefs, the honor society of the American Culinary Federation, inducted August, 2010
- Recipient of the 2007-2008 Board of Regents Medal for Excellence in Teaching - Graduate of the Culinary Institute of America, 1975
Teaching Philosophy:
My mission is to establish and communicate a vision of education to students, faculty, staff and partne global community. I believe ideally that education is a process to facilitate lifelong learning and teachi and it is a search for wisdom and knowledge that fosters the professional and personal development o participants.
"The Master whose student does not surpass him has failed." -Leonardo da Vinci
Office Location:
'Ohi'a 106 Chef Leake
Office Hours: see the Homepage
Phone Number:
Chef Frank Leake 734-9204 Chef Diane Nazarro 734-9593
Fax Nunber: 734-9212
Mailbox 'Ohelo 102
Required Text and References Required Texts beginning Fall 2010 The three texts required for this course are: • On Cooking (customized version for Kapiolani Community College Culinary Arts) by Labensky, Hause, Martel (ISBN 10: 0558767575 or ISBN 13: 9780558767570) Please note: Since On Cooking To Go is a customized text specifically for Culianry Arts at Kapi‘olani Community College, it is only available from the College's bookstore. • The New Kitchen Science, revised and updated edition, 2003 by Howard Hillman (ISBN 0-618-24963-X)
• Coaching Culinary Champions: You, the Team and Competition by Mareva Lynde and Frank Leake (ISBN 978-0-9799608-0-2)
Recommended Texts or References beginning Fall 2010:
A text that I highly recommend before registering for this course is "The Making of a Chef" by Michael Ruhlman. This book is essential reading in order for you to fully understand the dynamics of what you are about to pursue and experience, cooking school and a life as a culinary professional. The book is an overview of life as a culinary student at CIA. Begin to learn the realities of training as a culinary student. • The Making of a Chef, by Michael Ruhlman, 1999, (ISBN 0-80-506173-8)
Also the "Prentice Hall Dictionary of Culinary Arts" is a great resource and reference for all of your culinary classes.
• The Prentice Hall Dictionary of Culinary Arts by Steven Labensky, Gaye G. Ingram and Sarah R. Labensky, 2005, (ISBN -0-13-171672-7)
Chef's Library The books, magazines, periodicals, and videos listed below are part of my personal library and are recommendations as you begin your personal culinary library collection. There will be updates for you throughout the semester. Books • Knives at Dawn: America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition, Friedman, Andrew. (December, 2009). Free Press. (ISBN-10: 1439153078 or ISBN-13: 9781439153079) http://books.simonandschuster.com/Knives-at-Dawn/Andrew-Friedman/9781439153079
• The Last Lecture Pausch, Randy and Zaslow, Jeffrey (2008) Hyperion. (ISBN: 978-1-4013-2325-7) • Escoffier, The Complete Guide to the Art of Modern Cookery Cracknell, H. L., & Kaufmann, R. J. (2004). Escoffier, The Complete Guide to the Art of Modern Cookery. (The first translation into English by H.L. Cracknell and R.J. Kaufmann, of Le Guide Culinaire in it’s entirety.). New Jersey: John Wiley & sons, Inc. (Original work published 1979) . (ISBN 0-471-29016-5)
• The Art and Science of Culinary Preparation Chesser, Jerald W. (1991) . The Art and Science of Culinary Preparation: Educational Institute of the American Culinary Federation. (ISBN-10: 0963102311 or ISBN-13: 978-0963102317) • The Making of a Chef: Mastering Heat at the Culinary Institute of America Ruhlman, Michael. (1997) . The Making of a Chef: Mastering Heat at the Culinary Institute of America. New York: Penguin Books. (ISBN-0: 8050-6173-8) • The Soul of a Chef Ruhlman, Michael. (2001) . The Soul of a Chef. New York: Penguin Books. (ISBN-10: 0141001895 or ISBN-13: 978-0141001890)
• The Reach of a Chef Ruhlman, Michael. 2006 (ISBN 0-670-03763-X) • Becoming a Chef Dornenburg, Andrew and Page, Karen. 2003 (ISBN-10: 0471152095)
• Lessons in Excellence Clarke, Paul, 1999. (ISBN-10: 0-89815-908-3 or ISBN-13: 978-0-89815-908-0)
• Go Put Your Strengths To Work 6 Powerful Steps to Achieve Outstanding Perfromance Buckingham, Marcus. 2007, (ISBN-10: 0-7432-6167-4 or ISBN-13: 978-0-7432-6167-8)
• The Starbucks Experience 5 Principles for Turning Ordinary into Extraordinary Mitchell, Joseph A. 2007(ISBN-13: 978-0-07-147784-0 or ISBN-10: 0-07-147784-5)
• What Einstein Told His Cook, Kitchen Science Explained Wolke, Robert L. 2002, (ISBN-10: 0393011836 or ISBN-13:978-0393011838)
• 365 Dalai Lama: Daily Advice from the Heart Dalai Lama. 2007, Metro Books. (ISBN: 978-0-7607-9146-2)
Magazines
• Sizzle, The American Culinary Federation Quarterly for Students of Cooking http://www.secure-online.com/acf/pfpg_sizzle.cfm
• Sante, The Magazine for Restaurant Professionals http://www.santemagazine.com
Video
Warch, Michael. “Ratatouille, Cooking 101”. Disney/Pixar. 2007. http://www.totaleclips.com/Player/Bounce.aspx?eclipid=b10054&bitrateid=343&vendorid=600
Uniform and Tools
Uniform Specifics
The chefs garb, the history and tradition, the uniform characteristic of this timely profession. The who, what, where, when, why and how of the uniform that defines the cook and chef!
• Apron White, bistro apron only (mid length, not below mid-calf, not above the knee) • Chef's Hat Toque de Paris chefs hats only (Apprentice/Student Model Bgpr 20 (7.5”-24 pleat). Baseball caps are not to be worn at any time while wearing the chef's uniform while on campus. • Chef's Jacket White, long sleeve, double breasted chefs jacket (no color piping or logos), Embroidered in 1/4” – 1/2” Roman, block or readable script lettering in black, navy, or royal blue with student’s first and last name in the right or left pocket area (on or above pocket). Only solid white undergarments are appropriate to wear under the chef's jacket. • Chef's Trousers Traditional standard size checks - clean and wrinkle-free.
• Neckerchief White - clean and worn at all times • Shoes Covered black, solid leather tops with skid resistant soles or chef's clogs - clean, no tennis shoes or athletic shoes. • Socks White or dark colored, clean. Note: Chef's uniform must be worn at all times in the classroom.
Knives, Tools and Equipment Check the required list in your syllabus, and above all, buy "PROFESSIONAL GRADE" only. Non-professional grade will not wear as well and your knife skills will be weak.
Professional Note: In my opinion, your Chef's Knife is the most important knife in your knife kit, spend the extra money here, it will be worth it to you in the end.
Knives and brands of knives are like clothing, you need to try them, work with them, see which feels most comfortable, so don't overspend because of brand alone. Start with your beginner kit and build your collection.
• Required Tools: Knives: French Chef's - 8" or 10" and/or 7" Santoku Knife
Paring - 3" Boning - 6" or 7" Clam Knife Oyster Knife Vegetable Peeler Thermometer (instant read for cooking) Straight Spatula Cooks Fork Tongs Steel Measuring Spoons Plastic Bench Scraper Thermal Rubber Spatula Wooden Spoon Wire Whisk (with 8 or more light wires that form the balloon; heat resistant silicone whisks are also available) FIsh Tweezers Digital Camera Documentation of your tasks and learning outcomes is imperative to your success as a culinary student and as a culinary professional. During this class you will be documenting your daily tasks and evaluations through narrative and visual reflections and compiling an electronic portfolio. Don't worry, I'm going to teach you how to do this as a simple way of reflecting upon each day's learning outcomes.
You will be required to have an inexpensive camera as part of your "tool kit." If you already have a standard camera that uses film, that will work just as well as a digital. Although an inexpensive digital camera is preferable, the film from a standard camera can be processed onto a dvd for your electronic portfolio. If you need to purchase a camera, it should be an inexpensive camera that will be able to be used in the lab to track your work. There are many stores and locations locally and online that carry a number of different brands and styles within the $30 -$50 price range or lower. • Required Supplies: 3-ring binder Notebook (pocket size) Pen and pencil 6" plastic ruler Permanent marking pen (black)
• Highly Recommended Supplies: Digital Scale Hand Held Sharpening Unit Having your own scale and sharpening unit will enable you to be more efficient. Personal Kitchen Timing Unit Probe Thermometer
Attendance Policy SIGNING IN:
Each student is responsible for signing in each day prior to the beginning of class. Should you not sign in you will forfeit your daily attendance points. The signing in process will be in form of a simple quiz, which will be posted and identified by specific day & week, every day.
- To begin you must first sign in to your Laulima account: https://laulima.hawaii.edu/portal
- Next click on the "Tests & Quizzes" link in the navigational bar located to the left side of the web page.
- You will now be on the page to connect you to open "Tests & Quizzes." Click on the "Attendance" assessment for the specific week and day posted, answer the question successfully and as instructed, then submit for grading.
- Your attendance will be added automatically to your gradebook only if you answer the attendance question correctly and only if you accomplish this before your class begins for each respective day.
Statement on Student Responsibilities For instructional activities, students are responsible for meeting all of the instructor's attendance and assignment requirements. Failure to do so may affect their final grade. In all college-related activities, including instruction, they must abide by the college's codes and regulations, refraining from behavior that interferes with the rights and safety of others in the learning environment. Finally, if they decide to file a grievance, they are fully responsible for providing proof that they have been wronged. Since this is a hands-on skills course, the student must attend class regularly in order to complete all assignments. Class discussions, lectures and demos are considered part of the required class assignments. If for any reason, you cannot attend class, be sure you contact the instructor or a classmate to obtain the daily assignment.
Class Starts Promptly: Class begins promptly on the hour. For correct course times please refer to the CULN 120 "Course-Homepage" for the actual times of your class. Absenteeism and tardiness will not be tolerated and will affect the outcome of your final grade.
And just as a side note and something to ponder, there is a philosophy among industry chefs about punctuality and being on time, "If you're five minutes early, you're already late".
Disappear Policy: Students who have ceased to attend class and who do not officially withdraw from the class are considered to have "disappeared," and will receive a permanent "F" if they do not officially withdraw from the class by the deadline. Students who have stopped attending classes and wish to withdraw from the course, must obtain and present the Add/Drop form to Ilima 102.
Important Dates: For important dates, deadlines and holidays, please refer to the College's Schedule of Courses. All class related dates can be found in the course schedule of the course web site.
Student Responsibilities
The student must comply with the Food Service & Hospitality Education Department's Dress Code and Personal Grooming Standards. 1. Be on time and attend class regularly. 2. Complete chapter reading assignments ahead of time. Oral and/or written quizzes are given after each chapter. 3. Complete homework assignments on time. Assignments will not be accepted late. All documents, reports, writings and plans for this class must be computer generated and submitted to your ePortfolio. 4. Complete uniforms will be worn at all times during the class period beginning with the first day of class. There will be mandatory daily checks for compliance to uniform and grooming standards. 5. No student will leave the classroom without the instructor's permission. 6. The student shall bring notebooks, pencil or pens, all knives and small wares to class daily. 7. No outside food will be eaten in class, and no gum chewing will be allowed. 8. Absolutely no arguing or fighting in or around classes. Any violations of the KCC Student Conduct Code (as found in the KCC Catalog), will be dealt with according to the progressive discipline guidelines contained in the code. 9. There will be no make-up quizzes unless the student has made prior arrangements with the instructor. 10. Absolutely no baseball caps or sunglasses to be worn while in chefs uniform. (Exception only by medical excuse and/or approval by instructor.) 11. There will be no swearing in the classroom. 12. The student must comply with the attached Food Service & Hospitality Education Department's Dress Code and Personal Grooming Standards. 13. There will be mandatory homework assignments throughout the course. Late assignments will not be accepted. (Exception only by medical excuse and/or approval by the instructor.)
Grading "Failure Is Not An Option"
Statement on Student Responsibilities In instructional activities, students are responsible for meeting all of the instructor's attendance and assignment requirements. Failure to do so may affect their final grade. In all college-related activities, including instruction, they must abide by the college's codes and regulations, refraining from behavior that interferes with the rights and safety of others in the learning environment. Finally, if they decide to file a grievance, they are fully responsible for providing proof that they have been wronged.
Grading As a student enrolled in CULN 120, it is your responsibility to track your daily evaluations and grades that are posted to your Laulima gradebook.The gradebook provides you with a daily update of total points and your current grade. Please be sure to advise your instructor immediately of any discrepancies in your gradebook. Assignments All assignments, quizzes and exam due dates are listed in the course schedule. No late assignments, quizzes or exams will be accepted. All assignments are to be submitted to your ePortfolio and all quizzes are delivered on line from your Laulima account. Daily Evaluations (in class assessments of your assigned tasks by your instructor) Evaluations of course competencies and learning outcomes for CULN 120 are based upon the following criteria: Work Habits - safety & sanitation; - mise en place; - application of principles, standards, fundamental skills and use of appropriate equipment; - timelines (time management through production timelines with minimal time pressure deadlines applied); Quality of Work - temperature, seasoning, flavor, color, shape and texture of food presented for evaluation and assessment; Quantity of Work -volume specifications and indicators as provided by the chef
The student's grade will based on the following sample:
SAMPLE (The points refelcted in this sample are not the actual points of the class. Total points vary from class to class and are based upon actual completion of competencies and outcomes. However the percentages listed here will however remain the same.)
Laboratory performance and attendance: 70% Laboratory Performance: 4500 possible points (using a competency-based evaluation form)
Attendance: 690 possible points (20 points per day)
Exams, quizzes, assignments: 30% Quizzes & Homework Assignments: 1700 possible points Practical Exam Days 1 & 2: 510 possible points Mystery Basket Practical/Written Exam: 600 possible points Attendance + 20 points per day Tardiness - 10 points for every 15 minutes Dress Code Violations - 10 points for each violation Safety and Sanitation - 10 points for each violation Stewarding - 10 points for each violation Total Possible Points 8000 points
Grade Points Percentage A 8000 - 7200 90% - 100% B 7199 - 6400 80% - 89% C 6399 - 5600 70% - 79% D 5559 - 4800 60% - 69% F 4799 - -0- 59% and below
NOTE: Total class points may vary based upon actual lab days, additional quizzes and additional assignments. • Culinary procedures will be demonstrated and explained by the chef. If an actual demonstration is not provided, it is the student's responsibillity to view the video clips on the course web site and read the respective assignments. There are some instances where hands-on assignments are duplicated within the course and a demo will not be provided. In such cases it is the student's responsibility to utilize the resources provided to them in prior assignments, in order to accomplish the respective task/s before them. The course is set up as a "building block" scenario. Day by day the course builds upon the previous learning outcomes. • All information pertaining to the contents of this course are found in the required textbooks, lectures, lecture notes, helpful hints notes, video clips, pod casts and handouts. • Student evaluation will be based on the student's performance of lab work as taught and presented by the instructor. • Daily lab clean-up is considered a part of the safety and sanitation learning outcomes of the Fundamentals of Cooking class. Therefore it is required that all students participate in lab clean-up at the end of each day.
Whatever method of evaluation is used, it is understood that the instructor reserves the right to make necessary and reasonable adjustments to the evaluation policies.
Laulima
Laulima will be used for tracking your attendance, assignments, quizzes and as your grade book. Laulima is a mechanism to check your progress through this course. Below are instructions for logging into Laulima.
1) To access this course in WebCT, go to https://laulima.hawaii.edu/portal.
You will be at the login page. Click on the Login link in the upper right-hand corner.
2) The login page will appear. Enter your UH Username and password (the same one used for your UH mail), then cl
If you don't know your UH Username or password, go to http://www.hawaii.edu/infotech/yourusername.html
3) You will be logged in to your Laulima account. Next to My Workspace, click on your course name. If your course na
4) You will now be in your course and all related materials will be accessible.
Home > Modules > Module 17: Practical Exam Practical Exam Overview and Requirements
2 Days - Practical Exam: The student will complete a two-day practical competency test and a written final exam that will consist of the course contents. Both exams include topics covered in the textbooks, lectures, lecture notes, helpful hints notes and videos clips. 7-11:30 AM each day - Fall & Spring Sessions 3:05 PM-7:35 PM each day - Fall & Spring Sessions
8-12:30 PM each day - Summer Session The student is required to develop a computer generated plan for your practical exam. Suspense dates and guidelines are as follows: The "draft" plan should focus on your strategy for implememntation, ingredients, equipment, timing, etc. There are no points applied to your draft plan. Submission of your plan gives you the opportunity to have the instructor review your plan for required content for your final practical exam. Choosing not to submit your plan for review is a personal choice, however you are encouraged to have your plan reviewed in order to help you succeed during your final exam. Your computer generated “draft plan" for your practical exam must be submitted to your Laulima account for the instructor for review at anytime prior to, but no later than the date listed below: Fall Section 31077: Friday, September 28, 2012 Section 31078: Friday, November 23, 2012 Spring Section 33818: Friday, 17 February, 2012 Section 33819: Friday, 20 April, 2012 Section 33820: Thursday, 29 March, 2012 Summer Section: 35369 Thursday, July, ...TBA Following the exam you must edit your plan to include all changes and modifications that enabled you to accomplish your goals during the practical exam. The final copy of your computer generated document and now completed plan, is due in your Laulima account prior to the beginning of the last day of instruction. Note: Should the exam fall on the last day of instruction, the final copy of your computer generated document and now completed plan, is due in your Laulima account NLT the following morning by 7:00 AM. (Note: PM classes must submit NLT 3:05 PM) The total time allocated for your exam over the two days will be: * 9 hours cooking in total over 2 days * 3 hours cleaning in total over 2 days
Your plan must include the following: • Written mise en place must have - Shopping list of food ingredients for each recipe. - List of utensils and equipment required for each recipe. - Estimated timeline for each task. - Prioritize the tasks over the two-day period. - Written plan should include utilization of vegetable cuts into cooking of soups, sauces, etc. as needed. - Clean-up timeline per task and end of day clean up. - Detailed sanitation statement. - Detailed general setup statement. • Rough Draft Practical Exam - The rough draft of your practical plan must be computer generated and placed into your Laulima account. Plans will not be reviewed by the instructor after the due date unless special arrangements have been made prior to this date. - Participation in the two-day practical will not be authorized unless this rough draft plan of "mise en place" is complete. • Final Edit of Computer Driven Practical Final Plan - A final copy of your practical plan should reflect all revisions, updates and edits. This final plan is due to the instructor no later than 7AM on the day following the completion of the practical exam. (Note: PM classes must submit NLT 3:05 PM) The final plan must also be completely computer generated and placed into the proper matrix of your Laulima account. NOTE: Students who do not provide a written plan will not be permitted to take the final practical exam and the final written exam.
CHECKLIST AND GUIDELINES FOR PRACTICAL EXAM Download the Checklist and Guidelines [MS Word file "PracticalExamChecklist.doc" 32KB]
EVALUATION FORM PRACTICAL EXAM (2 pages) Download the Evaluation Form [MS Word file "PracticalExamEval.doc" 32KB]
ACF EQUIPMENT CHECKLIST Download the ACF Equipment Checklist [MS Word file "ACF Equipment Checklist.doc" 67KB] Download and bring this list with you each day of the course. As you begin using each piece of equipment on the list, you are required to demonstrate to the instructor your actual level of proficiency. Once you have done this you must initial and date the respective pieces of equipment and then acquire the instructors initials, confirming your proficiency. This is a requirement of the course and the completed and signed hard copy must be returned to the instructor prior to the final practical exam.
Submission of this document is required or you will not be permitted to take the practical exam.
1 Day - Mystery Basket: The final phase of the practical exam will be presented as a mystery basket of recipes and ingredients. Students will spend the first 30 minutes of the class preparing their plan, identifying displayed food products, converting recipes, writing the methods of preparation for the provided recipes, develop and write the methods of preparation for the additional mystery basket products, prepare recipes and other ingredients
7-11:30 AM each day - Fall & Spring Sessions 3:05 PM-7:35 PM each day - Fall & Spring Sessions (see special schedule for sp 2012)
8-12:30 PM each day - Summer Session
Whatever method of evaluation is used, it is understood that the instructor reserves the right to make necessary and reasonable adjustments to the evaluation policies.
