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L.A.
MISSION COLLEGE
FOOD SERVICE MANAGEMENT 101 |
| Food
Production 1 |
| |
| INSTRUCTOR
INFORMATION |
COURSE
INFORMATION |
| INSTRUCTOR:
Lara Brosseau |
Section
Number: 0224 |
| TELEPHONE:
(818) 364-7600 x4347 |
Place:
Room 1007 |
OFFICE
HOURS:
Part-time Faculty Offices
Tuesdays and Thursdays
12:45 PM to 1:45 PM |
Time:
8AM- 12:30PM
Tuesdays and Thursdays |
| E-MAIL:
lara_brosseau@yahoo.com |
Units:
4 Units
(Transferable to CSU) |
COURSE
WEBSITE:
http://www.lamission.edu/fsm101 |
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| |
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| COURSE
DESCRIPTION |
| Study
and lab experience of quality food production. Upon completion
of this course you should be able to: |
| •
|
Apply
kitchen sanitation and safety. |
| •
|
Distinguish the commonly used kitchen tools and equipment. |
| •
|
Differentiate between the basic knife cuts. |
| •
|
Set-up
and organize your food preparation station. |
| •
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Compare
the fundamental cooking methods and principles. |
| •
|
Calculate
recipe conversions. |
| •
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Select safe and effective knife skills. |
| •
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Prepare
with accuracy all the basic knife cuts. |
| •
|
Choose
the appropriate kitchen tools and equipment for each
step in the cooking process. |
| •
|
Experiment
with the basic cooking principles studied. |
| •
|
Judge
the presentation and taste of the dishes prepared in
class. |
|
| |
| DRESS
CODE |
| Appropriate
attire must be worn in the food production laboratory.
On lab days students not dressed appropriately, will
not be permitted to take part in food preparation and
will not receive credit for class participation. Uniforms
worn must be clean and pressed. They consist of a white
lab coat, a chef’s hat, heavy black shoes with
rubber soles, and black or striped pants. No spandex,
jewelry, or nail polish allowed. Fingernails must be
kept short and clean. |
| |
|
| CLASS
REQUIREMENTS |
| • |
FSM
50 Sanitation and Safety is a course prerequisite. |
| • |
Negative TB test required within the first two weeks
of class. |
| • |
Hours
of class must be followed by being on time and staying
until the end of class. After three absences, students
will be dropped. Three tardies equals one absence. (If
necessary, you can make up a class missed in the day,
by attending the evening class.). |
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|
| STUDENTS
WITH SPECIAL NEEDS |
Any student that needs special considerations due to a disability
is asked to identify their need to the instructor in private
by the completion of day one. Any resulting class performance
that may arise for those who do not identify their needs,
should not expect any special grading consideration.
It is L.A. Mission College’s policy not to discriminate
against qualified students with documented disabilities
in its educational programs. If you have a disability-related
need for adjustments or other accommodations in this class,
contact Dr. Rick Scuderi, Director of Disabled Students
Programs and Services, at
818-364-7734 immediately. |
| |
| TEXTS
|
| Professional
Cooking, 5th Edition by Wayne Gisslen with attached student
workbook and National Restaurant Association Educational Foundation
Exam Scantron |
| •
Recommended: Webster’s New World Dictionary of Culinary
Arts by Labensky |
| |
| MATERIALS
|
| Calculator,
five scantron sheets for examinations, instant-read thermometer,
and a knife kit |
| |
| |
| ASSIGNMENTS
AND EVALUATION |
| Homework
(10%) |
| Reading
Checks (10%) |
| Knife
Skills Tests (10%) |
| Progress
Checks 1, 2, 3, & 4 (25%) |
| Participation
and team cooperation in lab, attendance, and punctuality (25%) |
| Final
Practicum (20%) |
COURSE
OUTLINE
| DATE |
TOPIC
COVERED |
READING
ASSIGNMENT |
ASSIGNMENTS DUE |
2/10,
Tuesday |
Introduction
to Course, Chapter 1 – Industry |
|
|
2/12,
Thursday |
Chapter
2 – Safety and Sanitation |
Ch.
1 & 2 |
Ch.
1 and Ch. 2;
Deadline to turn in order form for uniforms |
2/17,
Tuesday |
Chapter
3 – Tools and Equipment |
Ch. 3 |
Ch.3;
Deadline to turn in order form for Messermeister knives |
2/19,
Thursday |
Chapter
4 - Basic Cooking Principles |
Ch.
4 |
Ch.
4 |
2/24,
Tuesday |
Chapter
5 – The Recipe |
Ch.5 |
|
2/26,
Thursday |
Chapter
5 – The Recipe |
Ch.
5 (Reread) |
Ch.
5 |
3/2,
Tuesday |
Chapter
6 - The Menu |
Ch.
6 |
Ch.
6 |
3/4,
Thursday |
Chapter
7 – Mise en Place |
Ch.
7 |
Ch.
7 |
3/9,
Tuesday |
Progress
Check #1 Review Session
Knife Skills Practice
|
Review
of Ch. 1-7 |
|
3/11,
Thursday |
Progress
Check #1 (Chapters 1-7) |
Ch. 8 |
|
3/16,
Tuesday |
Chapters
8 – Stocks and Sauces |
Ch. 8 (Review) |
Ch.
8 |
3/18,
Thursday |
Chapter
9 - Soups Knife Skills Practice |
Ch. 9 |
Ch.
9 |
3/23,
Tuesday |
Chapter
10 - Understanding Meats and Game |
Ch.
10 |
Ch.
10 |
3/25,
Thursday |
Chapter
11 - Cooking Meats and Game |
Ch. 11 |
Ch.
11 |
3/30,
Tuesday |
Chapter
12 – Understanding Poultry and Game Birds |
Ch.
12 |
Ch.
12 |
4/1,
Thursday |
Chapter
13 – Cooking Poultry and Game Birds |
Ch.
13 |
Ch.
13 |
4/6,
Tuesday |
No
Class. Spring Break. |
|
|
4/8,
Thursday |
No
Class. Spring Break. |
|
|
4/13,
Tuesday |
Chapter
24 - Food Presentation and Garnish |
Ch.
24 and
Ch. 25 |
Ch.
24 and
Ch. 25 |
4/15,
Thursday |
Progress
Check #2 Review Session |
Review
of Ch. 8-13, 24, & 25 |
|
4/20,
Tuesday |
Progress
Check #2 (Chapters 8-13, 24, & 25) |
|
|
4/22,
Thursday |
Chapter
14 - Understanding Fish and Shellfish |
Ch.
14 |
Ch.
14 |
4/27,
Tuesday |
Chapter
15 - Cooking Fish and Shellfish |
Ch.
15 |
Ch.
15 |
4/29,
Thursday |
Chapter
16 - Understanding Vegetables |
Ch.
16 |
Ch.
16 |
5/4,
Tuesday |
Chapter
17 - Cooking Vegetables Knife Skills Practice |
Ch.
17 |
Ch.
17 |
5/6,
Thursday |
Chapter
18 - Potatoes and Other Starches |
Ch.
18 |
Ch.
18 |
5/11,
Tuesday |
Chapter
19 - Salads and Salad Dressings |
Ch.
19 |
Ch.
19 |
5/13,
Thursday |
Chapter
20 - Sandwiches and Hors d’Oeuvres |
Ch.
20 |
Ch.
20 |
5/18,
Tuesday |
Ch.
21 -Breakfast Preparation, Dairy Products, and Coffee and
Tea |
Ch.
21 |
Ch.
21 |
5/20,
Thursday |
Progress
Check #3 Review Session |
Review
of Ch. 14-21 |
|
5/25,
Tuesday |
Progress
Check #3 (Chapters 14-21) |
|
|
5/27,
Thursday |
Chapter
26 - Bakeshop Production |
Read
Ch. 26 |
Ch.
26 |
6/1,
Tuesday |
Final
Knife Skills Test
Review
for Final Exam |
Review
for Final Exam |
|
6/3,
Thursday |
Final
Exam |
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