Description:

This course is designed for the student to learn cold food production and charcuterie. The course will allow the student to develop fundamental principles of the cold kitchen and modernize traditional methods of salad preparation. 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. Prepare forcemeats for sausage and demonstrate the fundamentals of cooking, slicing and serving these items.
2. Successfully brine-cure and dry-cure meat and demonstrate basic fundamentals of slicing and serving these items.
3. Design, prepare and present cocktail hors d’oeuvres.
4. Identify quality in gourmet purchases of caviar, foie gras and truffles.
5. Prepare marinades for meat, vegetables and fish.
6. Process meat, fish, shellfish and vegetables for hams, corned beef products, salami, pates and terrines.
7. Produce pates, terrines and galantines and demonstrate basic fundamentals of slicing, glazing and displaying these items.
8. Demonstrate a basic understanding of aspic glazing, ice carving, tallow sculpting and other garde manger skills to enhance cold buffet presentations.
9. Prepare modern salads, dressings and crackers.
10. Produce cold sauces, including relishes and chutneys.
11. Demonstrate production techniques for cocktail sandwiches, hors d’oeuvres, canapés and other cold plated appetizers.
12. Demonstrate a basic understanding of cheese-making processes and produce soft cheese.
13. Recognize and demonstrate productive attitudes and work habits in the kitchen.

Content Outline & Competencies:

I. Orientation to Preparing Pate; Salami and Sausage; Hams; Cured Beef
Products; Galantine; and Salads
   A. Describe the elements of a well-constructed cold food display or
plate presentation.
   B. Construct original menu items that are balanced, harmonious and
nutritious.

II. Preparation
   A. Demonstrate basic butchery skills.
   B. Demonstrate meat fabrication in preparation for curing and brining.
   C. Make classic vegetable cuts.
   D. Prepare suitable dough for pate en croute and describe the reasons
for the baking phase.
   E. Prepare salad dressings and crackers.
   F. Measure by both volume and weight the recipe ingredients.
   G. Plan for final presentation.

III. Production
   A. Demonstrate correct cooking techniques, including sautéing,
simmering, smoking and baking.
   B. Use safe food-handling techniques.
   C. Demonstrate proper serving methods.
   D. Produce sauces and condiments appropriate for the prepared items.

IV. Presentation
   A. Apply various plate presentation designs complementing the tastes,
textures, colors of the prepared food items.
   B. Distinguish between ineffective and successful plate presentation
for both plates and platter presentations.

V. Attitudes and Work Habits
   A. Identify and develop positive attitudes towards tasks and fellow
students appropriate for the workplace, including giving and accepting
criticism and praise.
   B. Identify and develop productive work habits, including attending to
detail, completing tasks, maintaining the work setting and recording
data.
   C. Identify and develop collaborative/teamwork skills, including
solving problems in groups, building consensus and responding to
supervision.

Methods of Evaluation of Competencies:

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

Four Examinations:     30 to 50% of grade
Practical Examination: 15 to 25% of grade
Class Work:            25 to 40% of grade
Projects and homework: 10 to 25% of grade
  Total:                 100%

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 are required to wear closed toe shoes, a white chef's coat and a white chef's hat, long black pants. No sweats or jeans. Excellent personal hygiene is required.
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.