Syllabus

Instructor Information

• Chef Eric Schlossberg, MS, – Instructor, Culinary Arts
• Miami Culinary Institute,
• Office Hours –by appointment
• Telephone –; Main office 305-237-3267
• eschlossberg@mdc.edu

Miami Dade College Mission Statement

The mission of Miami Dade College is to provide accessible, affordable, high quality education by keeping the learner’s needs as the center of decision making and working in partnership with its dynamic, multi-cultural community.

Course Description

This is a foundation course in which students will learn to integrate industry vocabulary, terminology, knowledge, skills, and practices required for careers in food service through an introduction to the culinary industry. The students will learn standard kitchen phrases, identify and describe equipment, recipe reading, costing, conversion formulas, product identification, measurements and basic cooking procedures.

• Students will receive an introduction and fundamental understanding of the culinary industry by:

• Evaluating the foodservice job market and requirements for careers within the culinary and foodservice industry utilizing knowledge obtained from course materials.
• Assess personal qualifications, interests, and educational food service knowledge for employment in the culinary and food service industry.
• Trace the growth and development of the Food Service Industry while developing effective culinary note-taking techniques.
• Discuss the importance of professional culinary attire.
• Identify critical trends in the food and beverage industry.
• Analyze the impact of sustainable food sources.
• Identify the fundamentals of cooking and apply them to their use in food preparation.

• Identify various products that are used in the daily production for the foodservice operation.
• Define and describe the various cooking methods utilized in the industry.
• Discuss the preparation of items within the foodservice operation.

Course Co-Requisite FSS 1202L

Instructional Strategies

Students will learn through course lecture, presentations, discussions, field trips, site visits, guest speakers and critical thinking team exercises.

Course Competencies

The student will be able to integrate fundamental terminology and understanding of the culinary industry and standards by:

• Identifying professional food service organizations and explaining the purposes and benefits for the industry.
• Describing the evolution of cuisines and the relationship to history and cultural development of the culinary industry.
• Understanding industry regulations, organizational policies, and procedures to assure a safe and healthy environment in the kitchen laboratory.
• Examining the sensory factors that make up the characteristics for tasting foods.
• Identifying the classical Culinary Brigade System.
• Identifying the modern kitchen organization, job station and work sites.
• Utilizing culinary terminology, abbreviations, acronyms, equipment identification and small ware identification in a live kitchen scenario.
• Understanding standardized recipes, recipe conversions, and recipe costing utilizing best-of-industry software technology.
• Learning weights and measures to demonstrate proper scaling, measurement techniques and culinary math applications.
• Identifying specifics of meat, poultry, seafood, crustaceans, vegetables, starches, sandwiches and breakfast cookery.
• Discussing food presentation techniques and garnishing.
• Utilizing HD video conferencing to engage students with other culinary students and schools around the country and the world.

General Education Outcomes

1.  Communicate effectively using listening, speaking, reading, and writing skills.
2. Use quantitative analytical skills to evaluate and process numerical data.
3. Solve problems using critical and creative thinking and scientific reasoning.
4. Use computer and emerging technologies effectively.
5. Describe how natural systems function and recognize the impact of humans on the environment.

Textbooks/Resources/Supplies

Professional Cooking, Gisslen, Wayne, 7th edition, copyright 2011

Selected reference books and handouts

Basic Course Outline (subject to change)

• Week 1 and 2 – Sustainability, recipes, costing Safety, sanitation, kitchen organization, basic and cooking procedures
• August 27, 31, September 3 and 7
• Read Chap 1

• Week 3 and 4 – Knife Skills, Stocks, Sauces, Soups
• September  10, 14, 17, and 21
• Read Chap 5/Quiz 1 week 3

• Week 5 and 6 – Meats, game poultry
• September 24, 28, October  1 and 5
• Read Chap 2,3,4,7/Quiz 2 week 6

• Week 7 and 8 – Seafood, shellfish
• October 8,12,15 and 19
• Read Chap 8,9/Midterm week 8

• Week 9 and 10 –, vegetables, fruit
• October 22, 26, 29 and November 2
• Read Chap 10,11,12,13

• Week 11 and 12 –, Legumes, grains, starches
• November 5,9,12 and 16
• Read Chap 14,15,16/Quiz 3 week 11

• Week 13 and 14 –, dairy
• November 19,23,26 and 30
• Read Chap 18,19,21/Quiz 4 week 14

• Week 15 – Breakfast, Salads, sandwiches
• December 3,7,10 and 14
• Read Chap 22,24

• Week 16 – Final Exam Review, Possible Guest Speaker
• December 17

• Final Exam – 8:25 – 9:55 am
• December 21