CHEF JESUS S. SANCHEZ, CEC

GREEN TECHNOLOGY

CLN 110

SPRING 2016

SECTION 0806

MEETING TIME LEC: 8:00 AM - 8:00 AM

LAB: 10:30 AM - 1:30 PM LOCATION: CAI BUILDING ROOM # 230

STARTS : 2/26/16; ENDS 6/3/16

TEXT BOOK & MATERIALS

Designing Urban Agriculture by April Phillips ISBN: 978-1-118– 07383-4

Notebook and a binder

Gardening gloves

STUDENTS WITH SPECIAL NEEDS

If you have any health impairments

that require regular medication, or

any disability that might affect your

performance in the class or lab, and

would like your chef instructor to

make special accommodations, please

call our campus Special Services Direc-

tor at 818-364-7734 as soon as possi-

ble. They will help you arrange special

accommodations for your class.

EMAIL USAGE

Please use your LACCD.EDU Email

provided. No personal emails will be

used to communicate.

COURSE DESCRIPTION

Procurement identification and quality standards of vegetables,

fruits, and herbs utilized in a restaurant or culinary setting. Integra-

tion of seasonality, grading, post-harvest handling and environmen-

tal impacts. Emphasis is on care, watering, fertilizer and weed con-

trol of the Organic Herb & Farm Garden by the Culinary Arts Insti-

tute and making sure that all products used in the Culinary Arts In-

stitute Bldg. Follows green standards as described by LEED Gold

Certification.

INSTRUCTIONAL METHODS

Lectures will be the instructional method of delivering information

to students and will be supported with hands-on practice in the CAI

garden. The use of videos and project based learning will assist stu-

dents to become familiar will the content and purpose of the

course by building raised beds for seasonal planting and harvesting.

In addition, there will be master gardener speakers who will be

presenting current and common practices used by the Urban Gar-

dening approach based on Los Angeles Victory Garden Initiatives.

STUDENT LEARNING OUTCOMES

1. Apply their knowledge, skills, theory, practice of the landscap-

ing, gardening, horticulture, permaculture and sustainability.

2. Compare and contrast several styles of landscaping and be able

to implement them.

3. Create a detailed work schedule for the Organic Herb & Farm

Garden and properly service the garden.

“Failure is the condiment that gives success its flavor.” - Truman Capote

“I have not failed. I've just found 10,000

ways that won't work.”

― Thomas A. Edison

GREEN TECHNOLOGY AVAILABLE

PERMACULTURE

BENEFITS OF RAISED BEDS

COMPOST & AMENDMENTS

SEASONAL PLANTING

COMMUNITY RELATIONS

HEALTH BENEFITS

UNDERSTANDING HARVESTING

TOOLS AND STORAGE CONSIDERATIONS

BUILD RAISED BEDS FOR VEGETABLE

PLANTING

IRRIGATION SYSTEM

OPERATIONS LIFE CYCLE

TOPICS

r you PARTICIPATION / ATTENDANCE

Culinary Arts Institute’s attendance policy approximates the expec-

tations found in a working situation. It is essential that each student

learns the discipline of regular and prompt attendance as well as the

skills involved in the culinary arts and hospitality industries. At the

time the student moves from training into a career, the employer

will be very interested in dependability and punctuality. No matter

how skilled the person, an employee is valuable only when present

on the job. The faculty and staff of Culinary Arts Institute @ LAMC

consider each moment in class imperative for success. When the

student is not in the classroom, the information missed cannot be

recaptured.

MISSING COURSE WORK

If a student arrives late to class, and a test is still in progress, the student

may take the test with no penalty. If a student misses a test or an as-

signment, the test/assignment will have ten (10) points deducted from

the score. The student must contact his/her chef instructor to arrange

to make-up the test/assignment prior to his/her return to the next

scheduled class. If a student does not contact the chef instructor to

make-up the test assignment before the day he/she returns to the next

scheduled class, the student will receive a zero (0) for the test/

assignment.

MAKING UP MISSING CLASS TIME

Students will not allowed to make up

absents or tardiness. Each class session

is ten points and late or tardiness is

worth five points including e-mails and

call for delay. Please allowed ample

time to arrive to campus AM and PM

traffic can be of challenge.

UNIFORM

White Chef Coat, white bistro apron, black skull cap, necker-

chief/cravat (red), heavy non-slip black shoes with shoe laces/

ties or clogs, black or white socks, and hounds tooth/checkered

pants.

No nail polish, faux nails or rings. Plain wedding band okay. Nails

must be trimmed and short.

No hoodies or sweaters under the chef coat. If you are cold,

wear white thermals under the chef coat

Completely clean shave or beard and mustache trimmed neat to

¼ inch in length. You will be sent home if you have not shaved

and can only return if you have shaved. If you have a beard you

must purchase a beard guard and wear in the kitchen during

production times.

For this course, some days will be assigned to wear civilian attire

appropriate for gardening. No bare skin to be shown. Wear

long sleeve shirt and denim pants.

GRADING

POINTS:

QUIZZES (4) 25 POINTS .………. 100

PARTICIPATION 260 POINTS ..………. 260

HOMEWORK 20 POINTS ………… 140

PROJECT 1 & 2 100 POINTS .………… 100

MIDTERM/FINAL 100 POINTS …………. 100

TOTAL POINTS 700 POINTS …………….. 700

CULINARY ARTS INSTITUTE

GRADING SCALE: 700— 650 A 649 – 500 B 499 – 450 C 449 – 300 D 299 – Below F

Success Tips from Chef:

SHOW UP TO CLASS!

Bring your books to every class session

Read the chapters prior to attending class and re-

view thoroughly

Do not read other class’s books in the Culinary

Arts class.

No electronic devices (cellphones, tablets, laptops,

etc.) are allowed during lecture or lab. No calls or text

messages allowed during lecture and lab. Remember

that these are distractions to those around you.

HAVE FUN!

LOS ANGELES MISSION COLLEGE 13356 Eldridge Ave. Sylmar, CA 91342

O: (818) 364 -7600 ext. 7148 F: (818) 364 -7755

Website: www.lamission.edu

CULINARY ARTS INSTITUTE

SYLLABUS IS SUBJECT TO CHANGE ACCORDING TO

WEATHER CONDITONS , IN ADDITION TO LECTURES

AND VIDEOS TO ENHANCE STUDENTS LEARNING

ENVIRONMENT .

ATTENDANCE ACCORDING TO THE CATALOGUE 2015

The student is expected to attend every meeting of all classes for which he or she is registered.

A student absent from classes for emergency reasons must inform his or her instructor of the

reason for the absence. Students who have preregistered for a class and who do not attend the

first meeting of the class may forfeit their right to a place in the class. Students should call the

instructor’s office to inform the instructor of the circumstances related to the absence. The

instructor will then decide if the reasons provided for the absence are appropriate for allowing

the student to remain in class. Mitigating circumstances may be consider by the instructor.

Whenever absences “in hours” exceeds the number of hours the class meets per week,

the student may be excluded from class by the instructor.

It is the student’s responsibility to officially dropped from any class he/she does not plan to

continue to attend. Any drops or exclusions that occur between the end of the 4th week and

the end of the 14th week will result in a “W” on the student’s record. Drops are not permitted

beyond the end of the 14th week. An evaluative grade (“A,” “B,” “C,” “D,“ “F,” “P,” or “NP,”)will

be assigned to the students who are enrolled past the end of the 14th week. After the last day

of the 4th week (or 75 percent of the time the class is schedule, whichever is less) the student

may petition to withdraw for the class demonstrating extenuating circumstances. For further

details, refer to the “W” section of Grading Symbols and Definitions.”