I believe that there is always something new to learn, in fact, that is one of the three reasons that I chose to become a chef, that my education is never over.
- Anne Burrell
DETAILS:
CART 073/ CART 44
Culinary 2: Culture & Cuisine/ Charcuterie
Chef Jenna van Loon
Email [email protected]
Location: Room : 701
Class Details:
This course will be your introduction into Culinary II.
During the course of this class, we will focus on the history of Culinary, Safety & Sanitation, Nutrition, Culinary Professionalism, Culinary Tools, Kitchen Brigade, and relevant Chefs focusing on Seasonality & Sustainability.
As well as begin to focus on learning skills that are transferable to a variety of occupations within the realm of Culinary & Hospitality
After the Completion of this class- you will be able to recognize Modern Technique and Design of a professional Kitchen, Identify the Benefits of Seasonality & Sustainability. Have a clear understanding of Professionalism, Mise en Place, Basic Knife Skills & Cooking Principles
We will look at a modern run kitchen and gain knowledge on Culinary Professionals advancing the education & Interest of Food & Nutrition
Course Description:CART 44:
This course focuses on the total utilization concept and preparation of classical and modern charcuterie products, including terrines, pates, ballotines, and other forcemeats with their accompanying garnishes, sauces, and presentations. Plate presentation, mise en place, organization, and utilizing the fundamental techniques of cooking will be reinforced at all times.
Student Learning Outcomes:
CART 74:
This course is a study of the evolution of food production, food preservation and preparation techniques, and food habits and beliefs about food. We will delve into geographical, historical, technological and religious factors that have influenced the food-related behaviors of various ethnic groups in the past and present. We will explore how all cultures impact individual's beliefs about food. Several areas of the world will be focused on to help demonstrate the relationship between food and culture. The United States (U.S.) has been referred to as a "melting pot" of many different cultures, which have been, and are being, fused to form the "American" culture. The influence of this fusion on food processing, and culinary methods in the home and in food service establishments will be examined. An introduction to cultural differences in verbal and non-verbal communication-styles will also be examined in-order to prepare students to work most effectively with co-workers and clients.
Expectations:
During your time in this class- the expectations will be set the same as any Professional Kitchen:
Class Etiquette:
Your class success is based on you! What are you enthusiastic about? What about Culinary excites you? Make that part of your education!
Grading
50 %: Class participation: Verbal participation, Kitchen Participation
Course Outline:
This is what your experience in Culinary 2 will look like.
CART 073/ CART 44
Culinary 2: Culture & Cuisine/ Charcuterie
Chef Jenna van Loon
Email [email protected]
Location: Room : 701
Class Details:
This course will be your introduction into Culinary II.
During the course of this class, we will focus on the history of Culinary, Safety & Sanitation, Nutrition, Culinary Professionalism, Culinary Tools, Kitchen Brigade, and relevant Chefs focusing on Seasonality & Sustainability.
As well as begin to focus on learning skills that are transferable to a variety of occupations within the realm of Culinary & Hospitality
After the Completion of this class- you will be able to recognize Modern Technique and Design of a professional Kitchen, Identify the Benefits of Seasonality & Sustainability. Have a clear understanding of Professionalism, Mise en Place, Basic Knife Skills & Cooking Principles
We will look at a modern run kitchen and gain knowledge on Culinary Professionals advancing the education & Interest of Food & Nutrition
Course Description:CART 44:
This course focuses on the total utilization concept and preparation of classical and modern charcuterie products, including terrines, pates, ballotines, and other forcemeats with their accompanying garnishes, sauces, and presentations. Plate presentation, mise en place, organization, and utilizing the fundamental techniques of cooking will be reinforced at all times.
Student Learning Outcomes:
- Explain how to prepare a forcemeat.
- Use salt in a cure.
- Calculate formulas for curing.
- Explain the factors that control the development of smoking.
- Explain the changes that take place in cheesemaking.
- Describe garnishes and sauces and their functions and characteristics.
CART 74:
This course is a study of the evolution of food production, food preservation and preparation techniques, and food habits and beliefs about food. We will delve into geographical, historical, technological and religious factors that have influenced the food-related behaviors of various ethnic groups in the past and present. We will explore how all cultures impact individual's beliefs about food. Several areas of the world will be focused on to help demonstrate the relationship between food and culture. The United States (U.S.) has been referred to as a "melting pot" of many different cultures, which have been, and are being, fused to form the "American" culture. The influence of this fusion on food processing, and culinary methods in the home and in food service establishments will be examined. An introduction to cultural differences in verbal and non-verbal communication-styles will also be examined in-order to prepare students to work most effectively with co-workers and clients.
Expectations:
During your time in this class- the expectations will be set the same as any Professional Kitchen:
- Come Prepared to work
- Come on time
- Follow the Culinary Brigade
- Work as a team
- Listen, Ask Questions & Follow Through
- Respect the food, the Culture, and the information that has created the backbone of the Culinary Profession
- Consistency is Key
Class Etiquette:
- No eating in the classroom, unless specified by Chef
- Being late to work isn't accepted- it is not accepted here ( see point system below)
- Absolutely NO LATE WORK, unless discussed & approved with chef PRIOR to due dat
Your class success is based on you! What are you enthusiastic about? What about Culinary excites you? Make that part of your education!
Grading
50 %: Class participation: Verbal participation, Kitchen Participation
- 25 pts: Per week Active Kitchen Participation & Etiquette- this includes Stewarding duties
- 25pts per week for on time attendance-(5pts per day deducted if tardy)
Course Outline:
This is what your experience in Culinary 2 will look like.
- Culinary Fundamentals
- Charcuterie
- Culture & Cuisine