PROFESSIONAL COOK CERTIFICATE COURSE SYLLABUS - THE SAN MATEO COMMUNITY COLLEGE DISTRICT, Office of ...
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PROFESSIONAL COOK CERTIFICATE COURSE SYLLABUS THE SAN MATEO COMMUNITY COLLEGE DISTRICT,
University of Florida Continuing Education Division COURSE SYLLABUS Office Hours: Mon-Fri, 8:00-4:00 Program Administrator: Andrew Campbell Phone: (650) 574-6149 email: apc@ufl.edu 352.294.0847 Program Chef Instructor: Chef Estaban Torres etorres@pathlighthome.org 407.480.1657. Course Description and Policy Statement: The mission of The University of Florida Continuing Education Division’s Professional Culinary Arts Program is to provide a high quality educational program in the hospitality/food service industry. We fulfill this mission through a commitment to student achievement and practical learning. Utilizing a blend of online, foundations skill development, kitchen practical application, and externships, students will gain the necessary experience to successfully enter the food service industry. Graduates are eligible to sit for the American Culinary Federation’s Certified Foundations Cook (CFC) examination and will be nationally ServSafe Certified by the National Restaurant Association. Dress Code: Professionalism is the signature of the program and is the expectation of the faculty that an appropriate dress code consistent with industry is adopted and strictly maintained by students. Required Texts and Materials: All students are required to have the exact same Supply Kit. UNIFORMS UF CE Embroidered Culinary Arts chef jacket
Chef Pants Unisex - Gray/white/white stripes Waist Apron (blue) Skull cap embroidered- blue Side Towel -2 each Blue neckerchief The following items must be purchased separately: Black leatherwork shoes or clogs with grease resistant soles. Canvas shoes and open toed shoes are not allowed. KNIFE KIT Knife kits with guards 8” Chef Knife 7” pairing Knife 6” Fillet Knife 9” Serrated Bread Knife Bench Scraper Honing Steel Pocket Thermometer Blue carrying case CULINARY ACCESSORIES 4" Off Set Metal Spatula 12" Balloon Whisk Kitchen Shears Waiters' Corkscrew Melon Baller Measuring Spoon Set Peeler Large Head Spatula 14" Wood Spoon 12" Tongs BiMetal Instant Read Thermometer
10" Straight Spatula Fork TEXTBOOK On Cooking Serve Safe Online Course and National Exam General Appearance and Uniform Standards: Students are expected to follow UF CE General Appearance and Student Uniform Standards, as noted in the UF CE Culinary Arts Catalog/Student Handbook while on campus and at the kitchen lab. General appearance requirements and the UF CE Culinary Arts uniform policy have been benchmarked against standard practices in the hospitality industry and are designed to prepare students for successful entry into the workforce. Following the guidelines is mandatory and part of a student’s daily learning and assessment process. Students are encouraged to take pride in all aspects of their appearance. Students represent UF CE and the community of culinary professionals whenever they are in uniform, both on campus or during kitchen labs or community events that are off campus. Outlined below are the General Appearance and Student Uniform Standards: • Clean shaven or neatly groomed goatee/beard no longer than 1⁄4 inch in length • Sideburns must not extend beyond the bottom of the ears • Mustaches must be neat and trimmed • If hair extends more than one inch outside the hat, all hair must be restrained with natural-colored hairnet under the skull cap when working with food or in the kitchen • Clean chef pants, worn waist high, without cuffs and properly hemmed ! Clean, ironed, and fully buttoned chef coat with logo ! Solid white tee-shirt, with no visible writing or logo, to be worn under the chef coat • Clean blue cravat (neck tie) • Clean blue apron and two white side towels when working with food or in a kitchen – Note: Aprons and side towels are not permitted to be worn in the restrooms or outside the building • Blue skull cap worn when working with food or in the kitchen laboratory classroom ! Shoes, black, slip resistant, polished; and black or white clean socks
! One plain band ring is the only jewelry permitted. Watches, bracelets, and necklaces of any type are not permitted. Single post earrings and gauges should be removed or covered by a skin-colored band-aid at all times. All facial piercings must be covered with a band-aid in order for the student to be admitted into class. All band-aids for piercings should be provided by the student. ! Fingernails must be clean, trimmed, and may not extend beyond the fingertip. Nail polish, including clear, is not permitted and artificial nails of any type are not permitted. ! Cologne, perfume or heavily scented deodorant is not permitted. ! Student must have a thermometer, pocket notebook and pen with them in class at all time. ! Students who are not dressed according to the General Appearance and Student Uniform Standards will be denied entry into class until properly dressed. This will result in either a tardy or absence for that day. ! It is a UF CE Culinary Arts policy that all students must be in full uniform when entering class. A partial uniform is not permitted. Cell Phone Usage Policy: • The use of cell phones during class hours is discouraged, and all cell phones should be secured in your car or other safe place. • If a student chooses to bring their cell phone to class for the use of photography or video, it is required to be in the off- mode and to not be utilized for any other purpose. • When entering the kitchen, it is the student’s responsibility to either turn off or switch their cell phones to the silent mode. • A student must not respond to a phone call unless they determine it is an emergency and valid disruption to their responsibilities in class. • Students are responsible to not disturb other students, instructors, or any class in progress while on a phone call. • If a student receives an emergency message that requires the student to leave class, the student is requested to communicate with the instructor prior to their departure. • Excessive use of cell phones that cause a disruption in the learning environment is a cause for disciplinary action.
Food Allergies: If a student has food allergies or dietary restrictions, please inform your instructor and a plan of action will be made to reasonably accommodate your situation if possible. If an epi pen (epinephrine auto-injector) is required to be on site, please bring one to class, while also providing an additional one to your instructor on the first day of class Student Medical Insurance: Students are not covered by medical insurance while on campus or involved in kitchen lab activities. Students are responsible for their own medical and dental insurance coverage. Americans with Disabilities Statement: Students with documented disabilities who may need special instructional accommodations or who may need special arrangements in the event of an evacuation should notify the instructor as soon as possible, no later than the second week of the course. Non-Discrimination Policy: UF CE is an affirmative action, equal opportunity institution. It is the policy of the UF CE Board of Directors that there will be no discrimination or harassment on the basis of age, disability, gender, marital status, national origin, race, religion, sexual orientation, or veteran status in any educational programs, activities or employment. Persons having questions about equal opportunity and non-discrimination, please contact Human Resources at UF CE for referral to the appropriate personnel. Certificate Guidelines: Students must complete 110 clock hours of online class work, 192 hours of kitchen-based laboratory, and 120 clock hours of externship experience. Some weekend hours may be required (student competitions, community meals/ catering events if and when they occur).
The Professional Cook Certificate of Completion will be granted to a student who successfully meets the following conditions: • Scores a cumulative average of 75% percent or higher on the online assessments; • Receives a satisfactory score for each weekly hands on kitchen assessment; • Receives a 75% or higher on the Culinary Foundations 1 and 2 final exams, and ! Receives a 75% or higher on the ServSafe Food Handler Safety certification examination ! Receives a 75% or more on the kitchen practical final exam Students must complete the program in the 16 week (part time) period. However, extensions of one week may be granted for good cause upon written request at additional cost to the student. Students requesting extensions who cannot complete the required classes during the allotted make-up days will be accommodated in the next program session.
Commercial Kitchen lab Grading Performance Grades and Evaluation System:
The following grading scale is applied to all assessed work
Attendance Policy:
Students are allowed to miss no more than 1 day per attendance period, defined as the entire 16 week program. If a
student misses more than 1 class, he/she will receive a written probation letter and will be placed on probation for the
remainder of that attendance period. If a student is late or absent while on probation, he/she will be dismissed from the
program. Attendance is taken daily and a record of each student’s attendance will appear on his/her transcript.Attendance / Class Participation :
Regular and punctual kitchen laboratory attendance is expected of all students. If attendance or compliance with other
course policies is unsatisfactory, the instructor may withdraw students from the class.
Incomplete Policy:
An instructor may award a grade of “I” (Incomplete) if a student was unable to complete all of the objectives for the
passing grade in a course.
In order to graduate from The UF CE Culinary Arts Certificate Program, you must demonstrate competency and have the
required hours of commercial kitchen laboratory experience. The attendance policy was developed to help establish
good work habits and prepare you for employer expectations in the hospitality/food service industry and the workplace
in general. This policy is similar to what you can expect from an employer. As with a job, frequent absences will produce
poor results; clear commitment, reliability and punctuality will produce positive results.
Refund Policy:
To be eligible for a refund, you must submit a written drop request for the course prior to three weeks before the start of
classes. If you drop a course before the refund deadline, you will receive a refund of course fees paid at the time of
enrollment less a cancellation administrative fee of $149. There will be no refunds after the first day of class.
Some fees, including late fees, certificate fees and lab materials, and lab fees are non-refundable.
You may file a petition for an exception to the refund policy if you are unable to continue enrollment for one of the
following reasons:
• Sudden serious personal illness, injury or hospitalization
• The sudden serious illness, injury, hospitalization or death of a close member of your family
• Compulsory military service
• A documented administrative error that affected your enrollment
• Extreme and unusual circumstances which were beyond your controlException Policy Refunds must accompany written third party evidence (MD, Military Service Assignment, etc.) and
refunds are provided according to the following:
20% completion or less - 100% ( less than 3 classes f/t) (less than 5 classes p/t)
30% completion or less - 80% ( less than 4 classes f/t) ( less than 8 classes p/t)
40% completion or less - 70% (less than 5 classes f/t) (less than 10 classes p/t)
50% completion or less - 50% (less than 6 classes f/t) (less than 13 classes p/t)
51% completion or more - No refund (more than 13 classes)
Course Overview
This Level I and Level 2 course focuses on foundational and fundamental skills development and reinforcement;
universal and widely adopted methods and techniques of cooking as well as recipes and activities that reinforce the
same principles taught in professional culinary schools around the world. This comprehensive blended 110-hour online,
192 hour lab and 120 hour externship course covers a full basic professional cooking school curriculum including, but
not limited to: kitchen and food safety, knife skills, stocks, sauces, moist- and dry-heat cooking methods, seasoning,
egg cookery, vegetables, meat, poultry, fish, pasta, whole grains, legumes, basic breads and baking, salads and
dressings, plating and presentation, and culinary nutrition.
Course Objectives
At the end of this course you'll be able to:
Understand basic food and kitchen safety and sanitation
Select, handle and maintain a knife and demonstrate knife cuts
Understand flavoring
Explain and demonstrate principles of egg cookery
Explain and demonstrate principles of salad production and vegetable
cookery
Identify, describe and apply dry-heat cooking methods
Identify, describe and apply moist-heat cooking methods
Explain and demonstrate stock, short stock, and broth production
Prepare and present a variety of classic and contemporary sauces
Explain and demonstrate principles of meat, poultry and fish cookeryDemonstrate knowledge and application of seasoning and flavoring Explain and demonstrate principles of pasta, legume, rice, and grain cookery Demonstrate knowledge of basic bread, baking, and gluten functions Demonstrate knowledge and application of basic pastry and chocolate use Demonstrate and apply knowledge of plant-based and dairy-free diets Determine and evaluate basic nutrition in foods and specialty diets Assemble beautiful plating presentations
COURSE DESCRIPTIONS & HOURS CULINARY FOUNDATIONS LEVEL 1 CA 101. Orientation/Getting Started: Kitchen Tools & Equipment / Culinary Math This unit provides an overview and orientation to this Professional Cook Certification Course. It sets expectations and provides instructions for how to use the course platform to progress through activities and assessments. You will discover how to set up and organize a kitchen with the essential tools and equipment. Basic math skills necessary for recipe conversions will be introduced as well as writing standard recipes. Online Hours: 4 Kitchen (Lab) Hours: 6 Total Contact Hours: 10 Prerequisite: None CA 102. Knives, Knife Cuts & Knife Sharpening This unit charts a path for you to become more comfortable and proficient with handling a knife. Since a knife is the most important tool in the kitchen, we offer guidance on how to select and care for your knives while giving you ample opportunity to practice your skills. Online Hours: 6 Kitchen (Lab) Hours: 10 Total Contact Hours: 16 Prerequisite: None CA 103. Food & Kitchen Safety and Sanitation There are many procedures and techniques needed in order to run a safe and sanitary kitchen. In this course you learn to identify foods susceptible to hazardous microorganisms. Students are given information about purchasing, storage, preparation and serving procedures that promote food safety. They learn how to use knives and other cutting tools safely, how to lift and carry properly, and other fundamental safety procedures. This class was developed as preparation for the National Restaurant Association (NRA) approved examination, and the
American Culinary Federation (ACF) recognizes the test in all 50 states.
!
Students are also guided through HACCP principles, including the flow of food, critical control points,
and HACCP customization and documentation. Contents of the lectures are Food Safety Hazards, establishing
an HACCP Food Safety System, Developing Standard Operation Procedures, and HACCP Systems for Sample
Operations. A certificate is given upon successful completion of the HACCP Course.
Online Hours: 5 Kitchen (Lab) Hours: 8 Total Contact Hours: 13 Prerequisite: None
CA 104. Dry-Heat Cooking Methods
This unit focuses on dry-heat cooking methods. It will introduce some foundational information on how to heat a pan so you
can properly pan fry food. In this unit, you will learn the few key indicators to look for when pan-frying along with some
simple yet effective cooking methods that will enable you to master the art of pan frying. This unit will introduce the
concepts of sweating, sautéing, bread and battering and the stir-fry technique.
Online Hours: 4 Kitchen (Lab) Hours: 15 Total Contact Hours: 19 Prerequisite: CA 103
CA 105. Moist-Heat Cooking Methods
This unit focuses on moist-heat cooking methods. Moist methods allow you to create a variety of delicious dishes that use
hot liquid or steam for their preparation. In this unit, you will learn some simple yet effective methods that will enable you
to master the art of submersion cooking. This unit will also introduce you to the cooking methods of braising, poaching,
steaming, stewing and simmering.
Online Hours: 13 Kitchen (Lab) Hours: 15 Total Contact Hours: 28 Prerequisite: CA 104CA 106. How to Make Stock In this unit you will learn to prepare the most common types of stocks, including dark stock, short stock, chicken, veal, beef and vegetable stocks, as well as broths. Online Hours: 4 Kitchen (Lab) Hours: 10 Total Contact Hours: 14 Prerequisite: CA 105 CA 106 Fundamentals of Flavors and Plating This course will give students an introduction to the many flavors and tastes that make up classical and modern world cuisine and allow the students to feel, smell, and taste ingredients that help to create the many ethnic and unique regional cuisines. This hands-on approach to the eating senses will heighten the awareness of students to the complexities of taste and smell and the close relationship between them, and give students the ability to understand the blending of flavors and the balancing of sugars and acids. The topics covered in this class will introduce student to eating with all of the senses— not just taste—and will demonstrate the general concepts of plate presentation, its effect on our subconscious ”taste perception,” and its importance in the guest’s enjoyment of a meal. Online Hours: 2 Kitchen (Lab) Hours: 4 Total Contact Hours: 6 Prerequisite: CA 106 CA 107. Culinary Nutrition In this course, the student will learn the importance of how the human body processes foods and how classically prepared dishes can be modified to meet various dietary requirements without compromising the quality, flavor methods, and presentations. Students will evaluate their current daily food and beverage intake by using serving sizes and various nutrition resources to calculate total calories and percentage of calories from each macro-nutrient group. These percentages will be compared to the American Heart Association Guidelines and the USDA Dietary Guidelines. This course will teach students how to write ‘calculated’ menus, which will meet the American Heart Association Guidelines and the USDA Dietary Guidelines. This experience will allow the student to create fat, sodium, protein, gluten, and other modified diet requirements while preparing food that is flavorful and visually appealing and follows classic culinary preparation methods. Online Hours: 3 Kitchen (Lab) Hours: 5 Total Contact Hours: 8 Prerequisite: CA 106
CA 108 Culinary Foundations Level 1 Assessment & Graded Practice This final online assessment quiz will show what you have learned in this course. Go back and review previous practice quizzes (in lessons) and flash cards (in unit reviews) to sharpen your mind before you take the final exam. A lab assessment follows. Online Hours: 3 Kitchen (Lab) Hours: 3 Total Contact Hours: 6 Prerequisite: CA 107 CA 201. Culinary Foundations Level 2 Orientation This course provides an overview and orientation to this Professional Cook Certification Course. It sets expectations and provides instructions for how to use the course platform to progress through activities and assessments. Online Hours: 3 Kitchen (Lab) Hours: 0 Total Contact Hours:3 Prerequisite: CA 108 CA 202. Garde Manager This class will introduce the student to the art of cold food preparation and presentation. The student will learn both classic and modern methods and techniques. The course will give the students the ability to prepare basic and classic plate garnishes and to produce basic cold emulsified sauces and understand how the chemistry of an emulsification works. Students will apply the concepts and theories behind plate presentation and put these procedures into practice through “a la minute” preparation of appetizers, salads, and classic sandwiches. Students will learn how to receive, care for, store, and wash a variety of fresh fruits and vegetables. The Chef will teach students the techniques necessary to design, create, and produce classic canapés, hors d' oeuvres, and appetizers. Students will be introduced to various types of vinegars and oils, their uses, and how they are made. This course will teach students how to prepare various emulsified, non-emulsified, and cream based dressings. Students will learn the art of “charcuterie” and how to produce simple force meats and sausages. Online Hours: 16 Kitchen (Lab) Hours: 18 Total Contact Hours: 34 Prerequisite: CA 201
CA 203. Eggs In this unit, you will learn about the anatomy of an egg, and the techniques of boiling, scrambling, frying, basting, and poaching. You will also learn the secret to making delicious, fluffy omelettes, and frittatas. Online Hours: 4 Kitchen (Lab) Hours: 5 Total Contact Hours: 9 Prerequisite: CA 201 CA 204. Soups and Sauces This course provides the student guidance on the preparation and use of soups and sauces as found in many professional kitchens. Students will learn how to classify sauces which are based on the production method and their final appearance. Importantly the student will prepare stocks that are the basis for great soups and sauces. Online Hours: 8 Kitchen (Lab) Hours: 16 Total Contact Hours: 24 Prerequisite: CA 201 CA 205. Rice, Grains & Legumes In this unit, you will learn how to prepare rice by steaming and boiling. You will also learn how to make a pilaf and a risotto. Finally, you will learn about cooking grains, and how to prepare polenta. This course also teaches you how to buy and store dried beans. You will learn how to prepare them for cooking and the advantages of the various methods used to soak them. You will also learn how to properly cook and test beans for doneness. Online Hours: 8 Kitchen (Lab) Hours: 12 Total Contact Hours: 20 Prerequisite: CA 204 CA 206. Pasta The elastic properties of gluten enable pasta to be stretched and shaped into the many different shapes and sizes of pasta. In this unit, you will learn how extruded and laminated pastas are made, the differences between them and when you might choose one over the other. You will also learn how to cook extruded and laminated pasta.
Online Hours: 4 Kitchen (Lab) Hours: 6 Total Contact Hours: 10 Prerequisite: CA 204 CA 207. Meats & Poultry In this unit, you will learn how to identify popular premium cuts of steak. You will learn about the importance of marbling and how aging effects both the quality and cost of meat. You will also learn some tips that will help you choose the most appropriate steak for the type of meal you are making. Finally, you will learn how to prepare steaks for cooking and the best cooking techniques including how to roast prime rib. You will also learn about the basic anatomy of poultry and the difference between white and dark meat. You will learn how to break down a chicken, and how to carve a whole bird once it is cooked. You will also learn how to perfectly roast a whole chicken and create delicious gravies and enhancements to go with it. Online Hours: 13 Kitchen (Lab) Hours: 30 Total Contact Hours: 43 Prerequisite: CA 204 CA 208. Fish and Shellfish This unit introduces the cook to the fundamentals of proper buying, storing and cooking of a variety of fish and shellfish. Focus is given to how to properly pan-fry fish. Online Hours: 5 Kitchen (Lab) Hours: 15 Total Contact Hours: 20 Prerequisite: CA 204 CA 209 Baking Basics & Breads In this unit, you will learn about gluten, flour, yeast, water and salt and their functions in bread making. You will learn how to correctly identify the anatomy of a grain.You will also learn about bread-making tools and the stages of preparation. Finally, you will learn how to shape the dough for baking, how to shape and epi and how to make successful crepes. Online Hours: 6 Kitchen (Lab) Hours: 15 Total Contact Hours: 21 Prerequisite: CA 204
CA 210 Pastry Basics & Chocolate This unit provides key introductory lessons on how to make doughs, custards and souffles—essential techniques with virtually limitless applications and variations in the pastry kitchen. You will learn the basics of chocolate about the cacao tree and how cacao beans are processed. You will also learn about cocoa powder, dutching and cocoa butter. Finally, you will learn how dark, milk and white chocolate are made, and how to prepare chocolate based recipes. Online Hours: 8 Kitchen (Lab) Hours: 15 Total Contact Hours: 23 Prerequisite: CA 209 CA 211 Cooking Foundations 2 Assessment Online Hours: 3 Kitchen (Lab) Hours: 3 Total Contact Hours: 6 CA 212 Externship (Staging) (200 Hours) The Externship experience enables the student to experience a “real world” working environment under the supervision and tutelage of top Chefs across the country — even overseas. Host properties meet certain minimum requirements and agree with the school that every extern will have the chance to work in several different posts throughout the kitchen and will get the sort of hands-on experience he or she needs as training for that first job upon graduation. In fact, many students get their first job offers from their externship hosts. Past students have a strong opportunity to land externships at a variety of nationally and internationally known properties, including Michelin star-rated restaurants. Ultimately, it is the student’s responsibility to secure his or her externship; however, MCP contracts with the host properties and arranges appointments for each student according to preferences and availability. In this initial interview — as with any other employment interview — both student and host discuss their mutual expectations for the externship and arrange the hours and the scope of the experience. Once they come to agreement, the student must complete his or her externship, within a time frame of 12 weeks. Please allow from 3 weeks to 60 days for placement. This is based on a number of factors including student interest in the operation offered, interview skills of student, professionalism of student at interview, attitude and appearance, and if the student and prospective host agree on terms and schedules.
Externs are responsible for weekly reporting back to their Chef Instructor, and must meet with their assigned externship Mentor upon completion of their externship experience. The Mentor assigns a letter grade for the externship according to these weekly reports and feedback from the host. Students are required to keep weekly journals and turn those in to the SMCCD CCCE program director when the externship is completed. Grand Total: 510 - 110 hours online, 110 kitchen lab 192 hours, 120 Externship hours Note: many lab module hours extend onto the externship experience with 200 hours in actual lab learning and practice, and 120 hours in an externship in hands-on learning. Externship learning must be validated by the kitchen supervisor on the Externship Training Competencies Checklist. These crossover modules include: Knife Skills, Food Safety and Sanitation, Garde Manager, Sautee, Fry, Sauces, Baking and Pastry, Meats. Poultry, Fish, Eggs, Flavoring, Taste and Plating. Weekly Externship Journal:! Learning is captured in the Weekly Externship Journal for each staging station worked and graded. Minimum of 8 weeks of entries for those working 40 hours per week and a minimum of 12 weeks of entries for those working part time.
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