Course Syllabus

Spring 2017
CABRILLO COLLEGE
CULINARY ARTS AND HOSPITALITY MANAGEMENT

CAHM 151B
Advanced Food Preparation and Service

Tuesdays 12:00pm - 6:25pm (lecture, demo, prep)
Wednesdays, Thursdays and Fridays 2:30pm – 10:30pm  (restaurant is open)
9 units
Location: Pino Alto Restaurant in the Sesnon House/ room 908 (Tuesday lecture and demo)
Section Numbers:
95632    Wednesday/Thursday
95633    Wednesday/Friday
95634    Thursday/Friday
Instructors: Eric Carter and Jeremy MacVeigh
Office Hours:
    Eric: Tue - 10:00 – 11:30 am & 6:30 – 7:30pm, Wed, Fri.: 12:00 – 2:00pm
    Two meetings are required with Eric, one during the first half of the semester.
Jeremy: Thur: 12:00-2:00 pm

Phone:   Eric’s office 479-5012, cell (408) 781-4694,  ercarter@cabrillo.edu
      Jeremy’s office 477-3700 – Ext 5675, cell (916) 698-1354  e-mail: jemacvei@cabrillo.edu,
———> Reservation line for the Pino Alto Room - 479-6524 (secret code 123)

Course Objective
    This course is intended to provide students with a foundation of skills, knowledge and experience necessary for employment and advancement in the hospitality industry. Emphasis is on à la carte restaurant operations in a “hands on” environment.

Student Learner Outcomes
Develop a variety of entry-level workplace skills to cook, prepare and serve a variety of foods for à la carte dining.
Prepare for and evaluate entry-level managerial principles in kitchen and dining room operations.
 Prepare for and evaluate the needs of customers in a fine dining experience
Investigate menu design, food cost principles, recipe analysis and modification
Demonstrate creativity for plate presentation in à la carte dining.
Critically evaluate beverages and justify food pairings with beer and wine.

Class Structure
Tuesdays - lecture, quizzes, demonstrations, discussion, planning and prep.  Bring your text books.
Wednesdays, Thursdays and Fridays – Lab – fine dining restaurant open
Friday, Saturday, Sunday – occasional special event, externships, field trips




The Restaurant Lab
    The lab is an à la carte restaurant operated by the students in the class. Students will gain experience in a wide range of positions including dining room manager, service, chef, sauté cook, broiler cook, pantry cook, prep cook, bakery and pastry, costing, dishwasher and internships at local restaurants. Students will find detailed explanations and job descriptions of each lab station in the lab manual.          Students will rotate through the positions according to the lab schedule.  The lab schedule will be set during the second week of class, so all students will know which position they will be assigned to for the entire semester.  It is a good idea to refresh your memory before going onto a new station by reading the lab manual (posted on Canvas).


Lab Requirements

    Students are required to bring a complete uniform (logo jacket, chef hat, chef pants and non slip closed toe shoes, preferably black) and equipment and recipes to class every day.

 Uniform must be clean and pressed. Failure to provide a complete and proper uniform will result in non-admittance to class and the student will be marked absent for the day. Excessive absence is cause for withdrawal from the class by the instructor. Students are to observe correct safety and sanitation rules at all times. Failure to do so may result in dismissal from the course.

    Lab Evaluations - Students will be evaluated on their work in the lab. Some of the areas that are included in the lab evaluations are: knife skills, teamwork, organization, sanitation, speed, service, and food quality. Other areas will be included as necessary. Lab evaluations are a large portion of the student’s grade; while students are not expected to be perfect they are expected to give it their best, act professionally and follow procedures.

Timeliness

It is essential for all students to be in class on time. Tuesday class will begin in room 908 at 12 noon unless otherwise stated. On other days, students should be properly dressed for lab and in the classroom for a “shift meeting” at 2:30 sharp. This time will be used to go over essential information for that day’s lab: techniques, shortages, special circumstances, reservations, station changes, etc.
 Lateness  will result in a deduction of points from the student’s daily lab evaluations. Late students are an interruption and burden on the rest of the class. Excessive lateness will result in dismissal from the course.
    

Attendance

    In this class, each and every student is a vital part of the intricate workings and final success of the restaurant. Please contact the instructor if you will be absent or late so that arrangements can be made to cover your position. As in real restaurants, students will double up, performing two stations for absent or late students.
Students may have an opportunity to make up missed labs on the day they are not normally in class. It is the student’s responsibility to follow up with the instructor on making up missed lab days. The instructor will determine which days may or may not be available for make up labs based on his

discretion.  Students who have missed, and not made up, more than one lab will receive a grade of incomplete at the end of the semester and will need to complete missed labs the following semester. Missed labs will result in a 50-point deduction from lab evaluation. Make-ups can be worth up to 50 points depending on performance.
    Keep in mind that Tuesdays are made up of both a lecture and a lab class. Tuesday’s lectures are equally important to the operation of the restaurant as they consist of cooking demos, quiz reviews, quizzes and menu development. Students who miss a Tuesday class with a quiz will not be given an opportunity to make up quizzes unless they have arranged something with the instructor prior to that Tuesday class. Tuesday absences will also result in a 25%-point deduction from that week’s lab evaluation. Any more than two missed Tuesday labs will result in an incomplete unless the lab hours are made up. Again, make-up labs will occur at a time deemed most appropriate by the instructor.  
    Students who stop coming to class without officially dropping will receive a grade of F and will likely be scorned by their peers – especially those who could not get into the class.   Incomplete grade contracts must be arranged with the instructor and Admissions and Records.  Withdrawals are not permitted after the twelfth week of the semester.

    Required Lab Equipment (bring to class every day)
2-3 Aprons, 4-way or other (bring one per class)
2+ Chefs Coat, white, with name and Cabrillo College embroidery (1 per class)
1    Hat – chef hat, skull cap, or beret (black and white color, no baseball caps)
1    Chef pants – black, hounds tooth, chalk stripe
1    Closed-toed shoes, non-slip (no sandals, sneakers or Ugg boots)
1    Wine opener  (Don’t forget it)
1    Chef Knife
1    Paring Knife
1    Boning Knife – rigid or flexible, curved or straight
1    Vegetable Peeler
1    Instant Read Thermometer you must have this when you work the line
1    Combination or key lock for locker

A knife roll bag or toolbox is strongly recommended for carrying equipment. Cabrillo College is not responsible for lost or stolen equipment or books. Please label or mark anything personal brought to the restaurant for service or class. Please note, all books, clothes, knives tools and personal belongings are to be stored locked in the lockers on the side of the Sesnon House. Do not leave belongings strewn about the kitchen, office or hallway next to the elevator. The coat rack in the hallway is for customer use only. If you have a suit or manager outfit that needs to be hung for your shift please store it in the closet outside the office.

General Lab/Kitchen Dress Code (Proper Uniform)    
Hair confined under hat, tied or pinned back when long
Beard nets for facial hair
Clean hands and nails, nails cut short NO COLORED NAIL POLISH
No dangling jewelry or excessively large rings
Chef pants
Closed toe work shoes, non-slip
No strong perfume
No ear buds (yes, even on the night you are dishwashing)


Dining Room Dress Code (Proper Uniform – must be ironed or pressed)
Wait staff: Men – black dress pants and shirt, black dress shoes, black belt, dark socks, the bistro apron and shirt will be provided.
    Women – black dress slacks or skirt and black dress shirt, closed- toe black dress shoes (no high heels or Ugg boots), bistro apron and shirt will be provided.
Manager: Men - Suit or sport coat, tie, dress pants, belt, dress shoes, matching socks.
Women – Appropriate dress or business wear. Please avoid plunging neck lines and skirts venturing dangerously high above the knee. Please wear tasteful clothing, not too tight or revealing.

Required Textbooks (assigned readings and Quizzes are based upon these)
    The Flavor Bible by Andrew Dorenberg and Karen Page, 2008,
    ISBN # 0-316-11840-0
What to Drink with What You Eat Dorenberg and Page, 2006,     
ISBN# 978-0-8212-5718-0
    On Cooking by Sarah Labensky, Prentice Hall, 2014, any edition

Course Grading

    Lab Evaluations                40%
    Quizzes, assignments, menus (QAM)        25%
    Participation (Canvas and class)        10%
    Dare to Pair - Midterm            10%
    Final Practical                    10%   
    Written Final Exam                 5%

Your final grade will be based on a standard percentage of the total points possible in each of the above categories. Each student must pass every category in order to receive an overall passing grade.
    90 – 100% = A
            80 – 89%   = B
    70 – 79%   = C
    60 – 69%   = D
    59% and below = F
*There will be no make-ups of quizzes or tests unless prior arrangements have been made with the instructor.

Class TA
    There will be a Teachers Aid in the class on Wednesdays, Thursdays and Fridays from 3:00 - 10:00ish PM.  The TA is there to assist the instructor and the students and to make sure front of the house procedures run smoothly. The TA is not there to do the students’ work for them. The TA has been through the class before and was chosen for the position for their excellent performance and ability to work well with others. Students will greatly benefit from working with, listening to and following instruction from the TA.




Students with disabilities:

Students needing accommodations should inform the instructor. As required by the Americans with Disabilities Act (ADA), accommodations are provided to insure equal access for students with verified disabilities. To determine if you qualify or need assistance with an accommodation, please contact ACCESSIBILITY SUPPORT CENTER (Formerly DSPS), Room 1073, (831)479-6379

A variety of programs help support students specifically to ensure their health and well being while attending classes at Cabrillo College.

Accessibility Support Center (ASC)
provides students with learning differences and disabilities with academic support and services to be successfulin the educational environment.
http://www.cabrillo.edu/services/dsps/
Location: Library (831) 479

Student Health Services
is available to all registered students and include care for minor illnesses and injuries, personal counseling, health education, and preventative care.
http://www.cabrillo.edu/services/health/
Location: Room 912 (Aptos) and SRC (Watsonville). (831) 479

Academic Counseling:
Students who have completed orientation and assessment, developed an education
plan, declared a program of study and maintained good academic standing will be granted higher priority for registration. The details regarding priority registration are found at:
http://cabrillo.edu/services/ar/enrollpriorities.html
All students now have access to Student Planning, a planning tool found on your Student Menu inWebAdvisor
You can start to plan your courses using the Student Planning tool at any time on your own. Having courses planned for your upcoming term(s) in the Student Planning tool on WebAdvisor, will meet the Ed Plan requirement to maintain your priority registration.  For instructions on how to use Student Planning, and what your next steps in developing a comprehensive education plan are, go to the counseling webpage:
http://www.cabrillo.edu/services/counseling/

THE HUB
(Learning Resource Center) provides free multi-subject tutoring and academic support with writing, reading, Math, ESL, Science, etc. Located on the 2nd floor of the library.
http://www.cabrillo.edu/home/learning.html

Student Rights and Responsibilities:
Each student is expected to contribute to a positive learning environment. As such, student responsibilities include:
•  Respecting the opinion of others
•  Actively participating in the learning environment.
•  Taking responsibility for learning and progressing in the course
•Requesting assistance from the instructor when needed
•Reading & understanding the “Student Rights & Responsibilities” Handbook for Cabrillo College

Keeping you Safe
Cabrillo College cares about your safety and maintains a positive learning environment. In order to achieve this, the college will not tolerate acts of sexual harassment or violence against any student or employee. If you experience any sexual harassment or violence and you bring it to the attention of a college employee, steps will be taken to help you, to end the harassment or violence, to prevent its reoccurrence and to address its effects.

Plagiarism and Cheating:
Instructors have a responsibility for your education and the value of a Cabrillo College degree, and so seek to prevent unethical behavior and when necessary respond to infringements of academic integrity.  Plagiarism and cheating of any kind on an examination, quiz, or assignment may result in an "F" or "0" for that assignment (and
depending on the severity of the case, may lead to an "F" for the entire course) and will be subject to appropriate referral to the Office of Dean of Student Services for potential
conduct action.


Menus, assignments and events this semester include:

Golden Oldies (Menus from Previous Students) – Instructor provided
This menu runs February 8th – March 2nd
Terrace Menu is offered when the restaurant is open, except for WineMaker Dinners, Beer Maker Dinner and Farm to Table Dinner.  Menu is small plates, burger, pizza, soups, salads, etc.

Beer Makers Dinner with a local Brewery – TBD
Event is March 3rd
Jan. 31 - Beer tasting
Feb. 5  - Menus and “dishes” due on Canvas by 11:59
Feb. 12 - Vote for 2 favorites in each category  by 11:59
Feb. 17 - Recipes for BMD due

New Releases menu – student menus
This Menu Runs from  March 8th – April 6th
Feb. 12 - Menus and “dishes” due on Canvas by 11:59
Feb. 19 - Vote for 2 favorites in each category by 11:59
Feb. 24 - Recipes due for New Releases

Big Chefs oral report & outline – 2 - 3 pages
Feb. 19 - Oral report outline due on Canvas
Feb. 28 - Finalized Report Due, oral presentation

Dare to Pair - Midterm
Event date - Sunday April 23th
Friday February 24 or March 3 - Meet and Greet at Surf City (MJA)
March 14th Tuesday - Progress Report Due - Wine choice, Preliminary dish, Q&A period in class
April 4th - Paperwork: Organizational packet, menu, order list, prep list due
April 21 & 22 - Prep days for D2P

Farm to Table Dinner -reception 3 items plus 4 course –
  April 7th - Event date, Farms TBD
  February 28 -  Research Local Farms
  March 7 Farm tour
 March 12- Menu due by 11:59
  March 17 - Vote for 2 items in each category, Chef Eric chooses
  March 26 - Recipes due for F2T


Spanish Tapas menu –
This menu runs from April 12th – May 5th
March 19 - Menus due by 11:59
March 26 - Vote for 2 items in each category
March 31 - Recipes due for Spanish Tapas

Wine Makers Dinner menu–
Events May 11th and 12th
April 4 - Wine tasting with Winery TBD
April 9 - Menus due by 11:59
April 16 - Vote for 2 items in each category
April 21 - Recipes due for WMD

        10.  Practical Final - May 9 & 10, Mystery Box
Quizes
#1  1/31/17 - Sanitation, station organization and restaurant operations,             composing a menu, assigned reading from Flavor Bible and On         Cooking, Principles of cooking
#2  2/7/17 -, SERVICE, sauces, assigned reading from What to drink…
#3  3/7/17 -  Famous chefs, cooking techniques from G.O. menu
#4  4/4/17 - Food matches - Flavor Bible, cooking techniques from menu
#5  4/18/17 - Food and wine pairing, All assigned reading from “What to             Drink…”, cooking techniques from menu

Additional Assignments

There are additional assignments that are important learning components of the class. Some of these assignments are essential to the successful day-to-day running of the restaurant. Students will be asked to participate in one activity from 1 - 4, then report on what you accomplished in a brief summary due May 2nd.   All students must complete 5, and 6 is extra credit:

Costing – Students will work with the instructors and TAs on the writing and costing of menu items. Students will research prices of menu items and calculate food cost for some proposed dishes as well as projects (Beer/Wine Makers Dinners).
Photography and Recipes – It is highly recommended that students photograph and document creations in the class. Photos are an excellent way to log the progression of work in the class. This has worked best when students create a page at a common site, such as photo bucket or instagram, for classmates to view photographs. Photographs are an excellent way to maintain consistency of plating. Student’s photographers and web savvy students need to implement a system within the first two weeks of class.
Advertising/Marketing – Students will be asked to participate in advertising for the restaurant. This may consist of labeling flyers, creating artwork for special events or blitzing faculty mailboxes with special mailers. Also, social media - Facebook postings, twitter or instagram marketing.
Horticulture and / or culinary garden - Students will have an opportunity to work with the Horticulture department growing foods for the Advanced class.  Also, there is opportunity to work in the Culinary Garden behind Sesnon, planting, weeding, watering, etc.
Office Hours - All students will need to schedule two office hour appointments with Eric.  Each meeting will be for about 15 minutes.  One meeting needs to be before the 7th week of class, the second one needs to be before the 15th week of class.  We will use this time to go over progress in the class, concerns we may have, planning, development or other topics as necessary.
Other Events – Students have participated in a variety of events such as cook-off’s, wine festivals, etc. Participation for these events will be calculated as part of the class grade, as volunteer events or as extra credit when deemed appropriate by the instructors.


Menu Planning

    Menu planning and dish selection will be done using Canvas. Menus must be posted on Sunday night by midnight as outlined by the weekly schedule. This will allow ample time for discussion, duplication and distribution and for the students to familiarize themselves with the menu items they will be responsible for preparing.  (Students will also complete an order list for all the products needed by the class: this task is the most important aspect of the dish/costing station.)  

    The menu design process will consist of two parts.

1.  There will be one area on Canvas labeled “Discussions” in which students will post their menu ideas (please only post the required number of dishes).
    Ideas should have:  the title of a dish, a description of the dish (may be longer than that used for a written menu) and a link or a photo if researched online or information of the dish’s origins.  
Each dish must be fleshed out in terms of sides and presentation:
1 starch, at least one vegetable component, (when appropriate, like an entree)
A sauce and garnish, or additional components where necessary.
Additionally, the post should include ideas for recipe modification, plate to be used, and station that this item will be prepared.

    Students will be expected to objectively discuss the merits of the dish and engage in discussion as to why the dish may or may not be appropriate for our menu; students are expected to offer suggestions for improvement. After discussing items for a week the instructors will pair down the list of dishes to the most logical offerings and students will be expected to vote on those menu choices. Canvas discussion makes up a hefty portion of the participation grade worth 10%.    

 2.  Students will also submit a copy of their own menu, which should be formatted like the Pino Alto menu (a template of this will be available under Canvas “Course Content”). These individual menus will be graded on criteria as outlined on the menu-grading rubric posted on Canvas. When posting individual menu assignments list the name of each dish, a brief restaurant appropriate description, the book or source, and the page or link.

    If your menu item is chosen you will need to submit a recipe. Recipes should be turned in on template provided in Canvas. Recipes will not be accepted if you just turn in a web recipe. If you do not adhere to these rules for recipes, your item will not be accepted and I will pick the next “runner up”.
Students who's recipes are chosen will receive a 1% increase in the overall grade in the Quizes and assignments section for each recipe.  So, if you have 8 recipes chosen your grade in the quizzes and assignments section will increase by 8 %.

No late menus or assignments will be accepted unless previous arrangements for such work have been made with the instructor.

    The students and instructors will choose the dishes to be used for the in the restaurant by using the star rating system on Canvas. It is very important that each student has a good understanding concerning preparation methods and ingredients used in their recipes to facilitate selection. Students are encouraged to select seasonal menu items that that will fit within our restaurant’s price range, $18.00 - 28.00 prix fixe items/$3 - 12 à la carte items.

Turning in and Scaling recipes
Students whose recipes are chosen will convert the ingredient quantities and type the recipes procedure onto an electronic document before the beginning of the following Friday class. Recipes must be appropriately scaled for ordering purposes. Recipes will be submitted in a recipe format which you will find on Canvas.  As a general rule use the following suggested scaling sizes:        
New Releases:
Appetizers to serve 20
    Soup or Salad to 40
Entrees to 20
Desserts to 20

Tapas and à la carte items to 20

BMD, WMD and F2T we usually build to 50 portions of each course