Course Syllabus

Hospitality Management Program

Austin Community College

 

FDNS 1301 Introduction to Foods

 

Instructor:  Chef Erika Bongort, Instructor for CULA

Office:  EVC 3228

Telephone Number:  223-5173

Fax Number:  223-5191

Cell number:  512-779-4899

 

Email:  ebomgort@austincc.edu 

Web Page:  http://www.austincc.edu/hospmgmt/ChefErikaMarieBongort.htm

 

 

Office Hours:      

 

TBA

 

 

1)  Course Outline

 

A study of the composition of food and the chemical and biological changes that occur in storage and processing.  Includes preparation techniques and selection principles.  Identification of basic perishable and non perishable food and goods with emphasis on their fabrication.  Lectures focus on basic cooking principles and their relationship to methods of preparation, followed by practice in the kitchen.  There will be a 2 hour lab for hands-on techniques in food preparation.

 

 

2)  Course Objectives

 

Upon successful completion of the course, the student will be able to:

 

Knowledge based

·        list standards of fruit/vegetables selection;

·        define carbohydrates, lipids, objective food analysis

·        describe what makes a solution

·        explain acid/base characteristics, the use of heat in cookery, and protein properties

·        state the composition of milk, egg, cheese, meat and fish, and properties of starch foods

·        explain principles for cereal, pasta, starch, plant protein, fruit, vegetables, cheese, poultry, fish, meat and sauces

 

 

Skill based

·        demonstrate approved measuring techniques, microwave cookery, and cooking

·        demonstrate esthetic values applied to food preparation

·        demonstrate principles of various dough products, quick and yeast breads, and cooking with fat.

 

3)  Student Audience

 

The course is aimed towards first year college students starting their degree in Cula or Hospitality.  Some knowledge of chemistry is preferred but not necessary.  This course is designed to cover the basics of chemical reactions; i.e. what happens during a particular reaction during cooking without specific knowledge of chemistry required for success.

 

 

4)  Instruction Methods/Assignments

 

Instructional methods will consist of mainly overheads and handouts.  The use of multimedia materials (such as videotapes, computer software programs) and guest speakers may be included.

 

 

5)  Evaluation System

 

The evaluation system is as follows:

Assignment	Points awarded	Notes
Midterm Evaluation	50 points
Lab Evaluations	600 points	(50 points per week for 12 weeks)
Cheese Assignment	30 points	cheese paper worth 30 points
Research Paper	30 points	paper at 30 points
Quizzes	Bonus Points	given randomly
Final Evaluation	75 points
Total Evaluation	785  points

 

 

 

Grading Scheme

 

·        ·      from 732to 785points = ‘A’  (excellent)

·        ·      from 679 to 731 points = ‘B’ (good)

·        ·      from 626 to 678 points = ‘C’ (fair)

·        ·      from 573 to 625 points = ‘D’ (poor)

·        ·      below 624 points = failing

 

***  A student as ACC is expected to attend classes in order to progress satisfactory toward completion of course objectives.  In this intense, hands-on course, attendance is mandatory for all classes.  Professional coutesy requires that if you have to misss a class or are going to be late, you should call 779-4899 to let me know before class so I can plan or make adjustments. ***

 

Make up work

In the event of missing a quiz, you are free to make it up within one week of the original date.  Please come to my office during office hours.  The daily lab grade, midterm or final exams may not be made up after the class has been held or the exam given.  Any arrangements for special scheduling of an exam must be made at least 10 days prior to the scheduled exam date unless you have a mdecial excuse from a doctor. 

 

Handouts and Notes

If you miss a class, it is your responsibility to get the class notes from your fellow classmates or by stopping by the office.  Handouts from previous classea sreusually not brought to the next class.

 

 

 

Withdrawals from Semester-Credit Courses

 

When Withdrawals May Occur

Course withdrawals may occur at any time after the official reporting date of a semester and up to the established deadline for withdrawals in each semester.

The established deadline is listed in the course schedule and on the Web.

 

Initiation of Withdrawals

Withdrawals from a course result in a grade of “W” and may be effected through action taken by either the student, the course instructor, or the

instructor’s immediate supervisor in the instructor’s absence.  Students who wish to withdraw from specific courses should initiate withdrawal

procedures with the Campus Admissions and Records Office prior to the published deadline for withdrawals. Students who are not withdrawn as of the

established deadline will receive a performance grade (A, B, C, D, or F).  Students must present a picture I.D. to withdraw from the course.

 

Student Appeal of Instructor-Initiated Withdrawal

When a student is withdrawn by the instructor, notice will be sent to the last address of the student in the student’s permanent file, and shall constitute

written notice. The withdrawal may be appealed by the student within 10 days after the written notification. A 10-day period for student appeal will commence

5 days after postmark of the College notice of withdrawal. The appeal shall be made to the course instructor.  Further appeal may be made to the appropriate campus administrator, whose decision will be final. The student may continue to attend class until either the expiration of the 10-day period or until final disposition of the appeal.

 

New Dress Code

As well all know, image is critical to success in our industry.  Therefore, some of the faculty are instituting a dress code in their courses so that

all students and faculty feel and look professional at all times.  I have included it below. I have included this in my courses. This dress code will

be enforced.

 

Students in our programs are required to wear a uniform for culinary laboratories and classes associated with those labs, and conservative

business attire in non-culinary lab classes.  The faculty of the program expect a dress code consistent with industry standards. Except for culinary

labs, guest lectures, and other special events, a casual dress code is acceptable. The casual dress code includes attire that might be worn in the

front of the house at  casual dining restaurants.  This would include knitted polo shirts,  short sleeve sport shirts or blouse, khaki poly/cotton

slacks or skirts, casual shoes.  It does not include attire such as canvas athletic shoes, ripped pants, jeans,  cutoffs, short or tight clothing, baseball

caps, T-shirts or clothing with obscene or offensive wording. Students must dress professionally while on field trips and designated presentations.

Professional dress includes a shirt, tie, and slacks for male students, and a dress or a professional shirt with a skirt or slacks for female students.

Professional dress is also required for guest lectures and designated events.  If students do not adhere to this standard, they will be excused

from class and not receive attendance credit for the class that day.

 

Scholastic Dishonesty

Acts prohibited by the college for which discipline may be administered include scholastic dishonesty, including but not limited to cheating on an

exam or quiz, plagiarizing, and unauthorized collaboration with another in preparing outside work.  Academic work submitted by students shall be the

result of their thought, research or self-expression.  Academic work is defined as , but not limited to tests, quizzes, whether taken electronically

or on paper; projects, either individual or group; classroom presentation, and homework.

 

Students with Disabilities

Each ACC campus offers support services for students with documented physical or psychological disabilities.  Students with disabilities must

request reasonable accommodations through the Office of Students with Disabilities on the campus where they expect to take the majority of their

classes.  Students are encouraged to do this three weeks before the start of the semester.

 

 

6)  Textbook

 

Required:

Understanding Foods, Principles and preparation

Amy Brown

Wadsworth

ISBN: 

 

 

Optional Books:

1)  Cookwise

Shirley Corriher

Morrow Publishing

ISBN #0-688-10229-8

 

2)  The Essential Cookbook

Caroline Conran, Terence Conran and Simon Hopkinson

Stewart, Tabori and Chang

ISBN #1-55670-602-2

 

3)  Kitchen Science

Howard Hillman

Houghton Mifflin

ISBN #0-395-48072-8

 

4)  The Curious Cook

Harold McGee

Macmillan Publishing,

ISBN #0-02-009801-4

 

5)  On Food and Cooking

Harold McGee

Fireside Book, published by Simon and Schuster

ISBN # 0-684-84328-5

 

 

Uniform Requirements

 

Due to the location and the safety requirements of the course, the following uniform requirements will be enforced during the semester:

 

·        no jewelry such as earrings, necklaces and or rings may be worn during the food preparation phase of each class

·        fingernails must be kept short and clean, with no fingernail polish (no press on nails allowed)

·        all hair must be restrained and covered with either a hairnet, or white chef hat (no skull caps allowed)

·        a clean, white pressed chef jacket (without logos or stains) and a white apron worn over a plain white shirt without logos

·        approved chef pants (only blue and white houndstooth, all black or black and white pinstripe with no barbwire)

·        neutral hose or socks

·        a closed toe , non-skid shoe (no sandals allowed)

 

For more information regarding Uniforms, please proceed to the Culinary FAQ’s Page.

 

*** Failure to follow these guidelines above will result in the student not being allowed into the lab and forfeiting the lab evaluation grade for the day in question ***

 

 

Equipment Requirements

 

 ***Each student must bring the following items each week for use in lab.  Failure to do so will result in the student not being able to perform all work required for class and therefore a substantial grade reduction.***

 

·        An instant read thermometer calibrated to read up to 220 F,

·        Three cleaned, pressed approved towels for use each week (normally used for restaurant use)

·        One chef knife (8” minimum length)

·        One bread knife (10” minimum length)

·        One paring knife

·        One vegetable peeler

·        One sharpening steel to sharpen knives with

·        One complete set of stainless steel measuring cups (for dry ingredients) and spoons (should be metal only, no plastic allowed)

·        One plastic bowl scraper

·        One small spiral notebook that will fit into a chef jacket pocket for use in the lab for note taking  (no textbooks allowed in the class lab area)

 

All recipes must be writen down on index cards for use in the labs.  No photocopies or textbooks allowed in the lab.

 

For more information regarding equipment, please refer to the Culinary FAQ’s Page.