Elliot, Aimee R.K.

English

University of Montana

University of MontanaScholarWorks at University of MontanaSyllabi Course SyllabiFall 9-1-2018CULA 161.01: Meats & VegetablesAimee R.K. ElliotUniversity of Montana - Missoula, aimee.elliott@umontana.eduLet us know how access to this document benefits you.Follow this and additional works at: https://scholarworks.umt.edu/syllabiThis Syllabus is brought to you for free and open access by the Course Syllabi at ScholarWorks at University of Montana. It has been accepted forinclusion in Syllabi by an authorized administrator of ScholarWorks at University of Montana. For more information, please contactscholarworks@mso.umt.edu.Recommended CitationElliot, Aimee R.K., "CULA 161.01: Meats & Vegetables" (2018). Syllabi. 8468.https://scholarworks.umt.edu/syllabi/8468CULA 161 Meats and Vegetables  1   THE UNIVERSITY OF MONTANA—MISSOULA MISSOULA COLLEGE   BUSINESS TECHNOLOGY DEPARTMENT     COURSE SYLLABUS   COURSE NUMBER AND TITLE:  CULA 161—Meats and Vegetables  DATE REVISED: Fall 2018  SEMESTER CREDITS:  3  PREREQUISITES:   CULA 101 and CULA 105, or consent of the instructor  FACULTY:  Aimee Elliott, CCC E-Mail:  aimee.elliott@umontana.edu Phone:  243-7880 (office), 243-7815 (kitchen) Office:   MC 405 Office Hours:  By appointment only  RELATIONSHIP TO PROGRAM(S): This course provides students with practical experience working on an a la carte line situation realistic to restaurant kitchens. Students become familiar with setting up mise en place, cooking techniques, plating techniques, and expediting tickets.   COURSE DESCRIPTION:  To introduce a hands-on approach to various meats and game animals; poultry and game birds; fish and shellfish; vegetable and starch cookery. Apply good technique, observing all standards for ingredient preparation, appropriate equipment, cooking temperatures, and flavor development. Evaluate the product and judge it according to standards of quality; flavor, appearance, aroma, body.    STUDENT PERFORMANCE OUTCOMES: Occupational Performance Objectives    Upon completion of this course, the student will be able to: 1. Choose appropriate cooking methods according to the product used  2. Prepare variety meats  3. Determine doneness in cooked meats and vegetables  4. Cook meats, poultry, fish and shellfish by roasting and baking  5. Cook meats, poultry, fish and shellfish by broiling, grilling  6. Cook meats, poultry, fish and shellfish by sautéing, pan-frying, and griddling  7. Cook meats, poultry, fish and shellfish by simmering or poaching  8. Cook meats and poultry by braising  9. Prepare dressings and stuffings  10. Dress and fillet round fish and flat fish  CULA 161 Meats and Vegetables  2  11. Open clams and oysters, peel and devein shrimp  12. Cut poultry into parts and truss whole birds for cooking  13. Store meats, poultry, fish and shellfish properly  14. Fabricate meats, poultry, fish and shellfish for portion control  15. Cook vegetables and starches to their proper doneness  16. Perform pre-preparation tasks for fresh vegetables and starches  17. Store fresh and prepared vegetables and starches properly  18. Prepare vegetables using the batch method and blanch and shock method  19. Cook vegetables and potatoes by boiling, steaming, sautéing, pan-frying, braising, baking, roasting, broiling, grilling, and deep-frying  20. Prepare rice, legumes and farnacious grains by boiling, steaming, pilaf, and risotto methods  21. Prepare fresh and commercial pasta   STUDENT PERFORMANCE ASSESSMENT METHODS AND GRADING PROCEDURES: Production and Testing  1. Students will be required to demonstrate daily production assignments requiring pre-planning of methodology and recipes. Recipes must be read and understood by the student before attending class. Students will be evaluated on teamwork, professionalism, mise en place, production guide/timelines, plating diagrams, quality of finished product, sanitation and organizational skills. All assignments, projects and tests will be assigned point values. It is the responsibility of the student to obtain quiz and production competency scores. Weekly tests will be given and graded within a week of test being given.    2. The quiz schedule and dates are included in the weekly schedule posted in introductory content area of Moodle shell.  Quizzes will be written and given during class time. Makeup for a missed test is not offered.  3. It will be the student’s responsibility to complete the assigned competencies.  Upon completion, it will be the student’s responsibility to have Chef Elliott critique to assignment and give feedback to the student on what can be improved, quality standards, etc.  At that point, it will be the student’s responsibility to type the feedback and submit the feedback to Chef Elliott by the end of the rotation to receive a grade for the competencies.     Grading Scale:     90 - 100  A     80 -   89  B     70 -   79  C CULA 161 Meats and Vegetables  3      60 -   69  D  Evaluation Criteria:  Tests 30 percent  Notebook 10 percent  Final Project                            10 percent  Competencies       20 percent  Daily Production       30 percent Total: 100 pts  ATTENDANCE POLICY:  Because of the nature of the Culinary Arts Program, participation and teamwork is vital.  It is primarily lab oriented and your daily participation is essential.  This policy reflects industry standards.  Our program and your peers value your attendance, participation, and professionalism.     For every missed day of class, 5 points will be taken off of your final grade in addition to any points lost for class work, tests, sanitation, participation, etc.  Due to the loss of curriculum and instruction time; if you miss 5 days or more, of any course, you will receive an incomplete (I) in the course and must take it again.  Be aware that this does effect financial aid and grade point average.    There are no acceptable excuses that will prevent the loss of points.  This includes doctor’s notes, police reports, deaths, extenuating circumstances, or acts of God.  This policy is final and no exceptions will be made.  This policy applies to the entire Culinary Arts Curriculum that begins with the CULA rubric.   PARTICIPATION:  Students must demonstrate teamwork as consistent with industry.  This is necessary as students contribute to the learning environment and become active learners by attending class and participating.  Students who read text assignments prior to class will be equipped to participate and will obtain the most from this course.  Participation points will be granted or denied depending on how the student exhibits enthusiasm, interest, teamwork, organization, and preparedness.  Daily production/participation will be assigned as follows:  Production Schedule—1 pt  Proper Uniform—1 pt  Professionalism/Participation—1 pt CULA 161 Meats and Vegetables  4   MEP/Recipes/Plating and Station Diagrams—1 pt  Sanitation—1 pt  If students fail to produce any of the above requirements, students may be asked to go home resulting in a 5-point loss or leave the kitchen until the missing item(s) can be produced resulting in a 3-point deduction.   ACADEMIC INTEGRITY:    All students must practice academic honesty.  Academic misconduct is subject to an academic penalty by the course instructor and/or a disciplinary sanction by the University.  All students need to be familiar with the Student Conduct Code.  The Code is available for review online at http://life.umt.edu/vpsa/student_conduct.php.  DISABILITY ACCOMMODATION:   Eligible students with disabilities will receive appropriate accommodations in this course when requested in a timely way.  Please contact me after class or in my office.  Please be prepared to provide a letter from your DSS Coordinator.  For more information, visit the Disability Services website at http://www.umt.edu/dss/ or call 406.243.2243 (Voice/Text) or http://www.umt.edu/dss.  CULINARIAN CODE:  All students are expected to uphold all teachings of the American Culinary Federation’s Culinarian Code:  As a proud member of the American Culinary Federation, I pledge to share my professional knowledge and skill with all culinarians. I will place honor, fairness, cooperation and consideration first when dealing with my colleagues. I will keep all comments professional and respectful when dealing with my colleagues. I will protect all members from the use of unfair means, unnecessary risks and unethical behavior when used against them for another's personal gain. I will support the success, growth, and future of my colleagues and this great federation.   REQUIRED TEXTBOOK:   The Professional Chef (9th Edition), (2011). The Culinary Institute of America, Wiley. (ISBN: 978-0470421352)  CULA 161 Meats and Vegetables  5    RECOMMENDED TEXTBOOK:  Gisslen, W., Professional Cooking, Eighth Edition, (2015). Wiley and Sons. (ISBN: 978-1-118-63672-5)    SUPPLIES:  Knife kit, camera, calculator.  CELL PHONE POLICY: Cell phones are allowed in class only as a means to record photos for the final notebook.  UNIFORM POLICY: Students will be required to be in full Culinary Uniform to be accepted into class.  Daily line-ups will take place and any student that is not in full uniform will be sent home and will lose participation points for the day.       COURSE OUTLINE: All weekly plans, reading assignments, project due dates, and testing dates are to be delivered and explained the first day of class.  Final comprehensive written exam date will be announced at this time.  I. Meat and Game Cookery a. Sautéing  b. Grilling/Broiling c. Braising/Sous Vide d. Frying/Pan-Frying e. Butchery f. Variety Meats   II. Poultry Cookery a. Sautéing b. Grilling/Broiling CULA 161 Meats and Vegetables  c. Roasting a. Rice and Risotto d. Frying/Pan-Frying b. Fresh Pasta e. Butchery c. Polenta  d. Legumes  e. Potato Cookery III. Fish and Shellfish  a. Cleaning  b. Butchery VI. Station Organization c. Sautéing a. Mise en Place d. Steaming/Simmering b. Product storage e. Roasting c. Brigade Set-up  d. Sanitation  e. Production Schedules IV. Vegetables  a. Identification VII.  Plating Presentation b. Cleaning and Fabrication a. BUFF c. Blanch and Shock b. Classic Presentations d. Sauté c. Modern Plating e. Steaming Presentations f. Roasting  g. Braising VIII. Buffet h. Frying a. Set-up i. Batch Cookery b. Menu Design  c. Organization  d. Execution V. Starch   6  

CULA 161.01: Meats & Vegetables

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CULA 161.01: Meats & Vegetables

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