Description:

This course introduces the student to regional American cooking from nine regional culinary traditions and two specialty traditions within American cuisine. Students will study the cuisine of New England; the Mid-Atlantic states; the Deep South; Florida and the Caribbean; Cajun and Creole; the Central Plains and Rocky Mountain states; Tex-Mex and the American Southwest; California and Hawaii; the Pacific Northwest, as well as vegetarian cuisine and kosher dietary laws. Upon completion of this course, the student should be able to demonstrate skills in cooking and presenting classic American dishes in their traditional forms within a restaurant setting. 1 hr. lecture, 2.5 hrs. lab/wk.

Supplies: Refer to the instructor's course syllabus for details about any supplies that may be required.

Textbook(s): For information see - http://bookstore.jccc.net

Course Fees: NONE

Course Objectives:

Upon successful completion of this course the student should be able to:

1. Develop an understanding of the diverse selection of high-quality ingredients indigenous to the United States.
2. Prepare selected recipes from nine regional culinary traditions and two chosen specialty traditions of American cuisine using indigenous ingredients, cooking methods and presentations.
3. Demonstrate the fundamentals of handling food in a safe and sanitary manner.
4. Demonstrate the ability to work within a restaurant environment to produce timely appetizers, entrees, vegetables and starches from within the regional American culinary traditions.
5. Demonstrate skills in plate presentation and buffet presentation of selected classic American dishes.
6. Recognize and demonstrate productive attitudes and work habits in the kitchen.

Content Outline & Competencies:

I. New England
   A. Identify typical New England ingredients and dishes.
   B. Prepare selected dishes from the New England culinary tradition to
include appetizers, entrees, sauces, vegetables and starches.

II. Mid-Atlantic States
   A. Identify typical Mid-Atlantic ingredients and dishes.
   B. Prepare selected dishes from the Mid-Atlantic culinary tradition to
include appetizers, entrees, sauces, vegetables and starches.

III. The Deep South
   A. Identify typical Southern ingredients and dishes.
   B. Prepare selected dishes from the Southern culinary tradition to
include appetizers, entrees, sauces, vegetables and starches.

IV. Florida and the Caribbean
   A. Identify typical Floridian and Caribbean ingredients and dishes.
   B. Prepare selected dishes from the Floridian and Caribbean culinary
tradition to include appetizers, entrees, sauces, vegetables and
starches.

V. Cajun and Creole Cuisines
   A. Identify typical Cajun and Creole ingredients and dishes.
   B. Prepare selected dishes from the Cajun and Creole culinary
traditions to include appetizers, entrees, sauces, vegetables and
starches.

VI. Central Plains and Rocky Mountain States
   A. Identify typical Central Plains and Rocky Mountain ingredients and
dishes.
   B. Prepare selected dishes from the Central Plains and Rocky Mountain
culinary traditions to include appetizers, entrees, sauces, vegetables and
starches.

VII. Tex-Mex and the American Southwest
   A. Identify typical Tex-Mex and Southwestern ingredients and dishes.
   B. Prepare selected dishes from the Tex-Mex and Southwestern culinary
traditions to include appetizers, entrees, sauces, vegetables and
starches.

VIII. California and Hawaii
   A. Identify typical Californian and Hawaiian ingredients and dishes.
   B. Prepare selected dishes from the Californian and Hawaiian culinary
traditions to include appetizers, entrees, sauces, vegetables and
starches.

IX. Pacific Northwest
   A. Identify typical Northwestern ingredients and dishes.
   B. Prepare selected dishes from the Northwestern culinary tradition to
include appetizers, entrees, sauces, vegetables and starches.

Methods of Evaluation of Competencies:

Evaluation of student mastery of course competencies will be accomplished using the following methods:

Practical examination  0% to 20% of grade  A = 94 – 100%
Four examinations     40% to 50% of grade  B = 84 –  93%
Class work            30% to 40% of grade  C = 75 –  83%
Homework and projects 10% to 20% of grade  D = 70 –  74%
    Total:                100%             F = below 70%

Although attendance is essential, productive attitudes and work habits
affect morale, efficiency, accuracy and safety in the kitchen and will be
a factor in determining grades.  In addition, collaboration and teamwork
will be expected and evaluated.

Caveats:

1. Students may not attend cooking labs without the proper uniform of black pants, a white chef’s jacket, closed-toe shoes, and a white cloth chef’s hat. Shorts and tights will not be permitted in class.
2. Computer Literacy Expectations: Students will need basic word processing and Internet searching skills for the completion of some papers, exercises and projects.

Disabilities:

If you are a student with a disability, and if you will be requesting accommodations, it is your responsibility to contact Access Services. Access Services will recommend any appropriate accommodations to your professor and his/her director. The professor and director will identify for you which accommodations will be arranged.

JCCC provides a range of services to allow persons with disabilities to participate in educational programs and activities. If you desire support services, contact the office of Access Services for Students With Disabilities (913) 469-8500, ext. 3521 or TDD (913) 469-3885. The Access Services office is located in the Success Center on the second floor of the Student Center.