Description:

This course is designed to develop a student's advanced culinary skills in preparation of international cuisine commonly served in today's operations in Latin America, Europe, Asia, the Middle East, the Far East and the Pacific area. 4 hrs. lecture/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. Describe advanced theories of food production techniques and their place in today’s modern kitchen.
2. Demonstrate an understanding of the tools and ingredients in the professional kitchen.
3. Demonstrate an in-depth understanding of the preparation of stocks, sauces and soups.
4. Describe in depth an understanding of the preparation of meats, poultry, fish and seafood.
5. Demonstrate an understanding of the preparation of vegetables, potatoes, grains, legumes, pasta and dumplings.
6. Identify national dishes from around the world and how they can be incorporated into a menu.
7. Describe various styles of table service including French, Russian, American, English, butler and buffet services.
8. Discuss the advantages, as well as disadvantages, of each style of service in a food service operation.

Content Outline & Competencies:

I. The Chef as a Professional
   A. Describe the chef’s profession.
   B. Describe the food service professional.
   C. Describe the professional chef.
   D. Discuss food and kitchen safety.
   E. Define nutrition and healthy cooking.
   F. Illustrate equipment identification.
   G. Discuss the raw ingredients.

II. Food Service Production
   A. Discuss cooking in the professional kitchen.
   B. Describe mis en place and its enhancement of productivity.
   C. Develop soups including clear, cream and cold.
   D. Prepare sauces from the basic mother sauces to secondary sauces, as
well as reductions.

III. Cooking in the Professional Kitchen
   A. Describe recipes on dry heat cooking methods.
   B. Describe recipes on moist heat and combination cooking methods.

IV. Table Service
   A. Explain table service and its impact on an operation.
   B. Describe types of table service.
   C. Discuss functions of personnel in dining room.
   D. Explain working relationship between dining room and kitchen
staff.

Methods of Evaluation of Competencies:

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

A minimum of 5 examinations           62.5% of grade
Class work of 9 sessions @ 30 pts     28.1% of grade
Pop quizzes, homework assignments
  and practical test (90 pts. total)   9.4% of grade
       Total                         100%

Caveats:

1. The student must come to class with white coat, cloth WHITE CHEF’S HAT, black pants or dress (no sweats or tights) and shoes must be closed toe and heel and the student should have good personal hygienic practices as outlined in Student Food Laboratory Guidelines. No shorts allowed on any production work. Equipment operational procedures will be conducted on an individual student basis. NOTE: Additional lab work required.

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.