COURSE SYLLABUS - Texas State Technical College System

COURSE SYLLABUS

Course Name
PROFESSIONAL COOKING & MEAL SERVICE

Course Number

CHEF 1300

1- 6 - 3

Lecture - Lab - Credit

None

Prerequisites

This syllabus has been reviewed and is current on the date indicated.

Prepared By Date

Denise G Paul 11/29/2011

Reviewed By

_______Debbie Karl________ _____12/20/2011_____
Division Director/Designee Date

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Course Syllabus

I. Instructor Information

Name: Denise Paul Phone: 325-670-9240 office

Campus Office: T&P Email: [email protected]

Office Hours: by appt

Director: Debbie Karl Director: [email protected]

II. Class Times, Location
T & P Building 901 N First Street, Abilene. Texas 79601
LEC 4TAP 122 MW 1:00PM – 1:25 PM 1/9/2012 - 4/27/2012
LAB 4TAP 123 MW 1:30PM – 4:24 PM 1/9/2012 - 4/27/2012

III. Program Outcomes
The TSTC Culinary Institute graduate will have
• Practical culinary arts skills to attain midlevel employment in a food & beverage operation
with the skills and knowledge for rapid advancement.
• Competent skills to anticipate and resolve issues within food & beverage operations
including customer service, profitability, management, and food production.
• Knowledge and application of government regulations and policies related to food safety
and sanitation techniques in food production and service operations.
• Ability to appropriately apply creativity to Culinary Arts.
• Maintained and demonstrated quality work ethics throughout the program

IV. Course Description & Introduction
Course covers the technical aspects of food preparation in the commercial kitchen. This will be
accomplished by preparing and serving meals according to a production schedule. Emphasis on
team work, professionalism, guest relations and table service.

V. Learning Outcomes
Identify common food products and commercial restaurant equipment; identify appropriate
equipment and cooking techniques for various foods; operate and clean equipment; demonstrate
basic knife and cooking skills with regard to flavor, texture, visual appeal, and sanitation
standards; and demonstrate team work in the preparation and service of meals in a commercial
setting.

VI. Assessment Methods & Grading Policy

40% Daily Participation Grade*
30% Assignments, Journals, Quizzes
30% Final/Practical

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*Daily Participation Grade breakdown
20% Following Instructions
20% Work Ethics
20% Team Work
20% Skills/Final Product
20% Sanitation

Homework Assignments/Quizzes
Assignments must be turned in on time and may be submitted electronically via the email
provided on this syllabus, or as otherwise requested by instructor. Assignments must have
Your name, date, and course title. Late assignments will not be accepted. Assignments
will vary and will be assigned by Chef Instructor.
Quizzes will be given during class at Chef Instructor’s discretion. .
Journals must be completed daily and submitted at the end of each week via email.

Written Final and Practical:
Written Final will be a written test deriving of question from all material covered in class
including lecture and notes provided by Chef Instructor as well as reports and presentations
by students.
Final Practical will be a hands-on skills and cooking exercise.

VIII. Textbook/Reference Materials
The Professional Chef by The Culinary Institute of America

IX. Additional Resources & Supplies
Uniform is to be worn daily as outlined in Culinary Handbook, and must include clean
white apron and knife kit for all lab classes.

X. Class Participation Policy Student Conduct
Students must adhere to all guidelines outlined in the TSTC Student Handbook as well as
the Culinary Handbook.

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XI. Safety

• Campus building occupants are required to evacuate buildings when a fire alarm

activates. Alarm activation or announcement requires exiting and assembling outside.

• Familiarize yourself with all exit doors of each classroom and building you may occupy
while receiving instructions. The nearest exit door may not be the door you used when
entering the building.

• Students requiring evacuation assistance should inform the instructor during the first
week of class.

• In the event of evacuation, follow the faculty’s or class instructor’s instructions.

• Do Not re-enter a building unless given instructions by the Fire Department,
Campus/Local Police, or Fire Prevention Services.

XII. Special Needs

If you have a condition, such as a physical or mental disability, which will make it difficult for
you to carry out the work as outlined, or which will require extra time on examinations, please
notify the Counseling and Testing Office during the first week of the course so that appropriate
arrangements can be made.

XIII. Course Schedule

Unit 1: Introduction, Syllabus, Identification, operation, and cleaning of equipment
Unit 2: Knife skills, Stocks, Mise en Place, Thickners, Clarifying
Unit 3: Sauces
Unit 4: Clear Soups, Thick Soups, Specialty Soups
Unit 5: Identification and preparation of vegetables
Unit 6: Identification and preparation of potatoes

Unit 7: Identification and preparation of grains and dried pasta
Unit 8: Egg cookery
Unit 9: Dry Heat cooking methods of Proteins
Unit 10: Moist Heat Cooking Methods of Proteins
Unit 11: Combination Cooking Methods, Complete Meals, and Dining Room Service

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XIV. Instructor CV
Denise Paul [email protected] / [email protected]

• Executive Chef, Central Market, Fort Worth
• Executive Chef, Central Market, Southlake
• Cooking School Manager & Chef Instructor/ Central Market
• Executive Chef & Owner/Spice International Café,
• Executive Chef & Owner/The Pegasus Restaurant & Bar,
• Executive Chef & Owner/The Crazy Horse Café
• Expert in production cooking, fine dining, and global cuisines
• BS of Communications, Marketing from University of Texas, Austin
• Food Manager Certified, ServSafe