Course Syllabus
KNIFE SKILLS 252.3 SPRING 2019
Prerequisite/Co-requisite: CUL250 & CUL250.1
Instructor: Chef Jim Cason
Office: 707-527-4623 Burdo Culinary Center, rm 5014
Office hours: Mondays 9-12. Other hours available by appointment
Course Schedule: Wednesday and Thursday mornings, 7 am – noon.
Room 5020 Phone number of the classroom is 707-636-2074
Burdo Culinary Center on Mendocino Ave.
The Student entrance for the Culinary Arts Center opens at 6:45am
INTRODUCTION
This is an introductory course in the culinary and baking certificates.
This course teaches students the fundamentals of professional knife care, handling, and use. Students will learn basic technique and standard professional cuts. Emphasis will be placed on accuracy and consistency. In addition, each class will emphasize safety, sanitation, organization, timing, and teamwork. Production prep work for the culinary café and bakery will be stressed.
Student Learning Outcomes:
Students will be able to:
- Perform basic knife cuts in an appropriate time frame as expected in a professional culinary
environment.
- Demonstrate a working knowledge of sanitation and safety as applied in a professional
kitchen.
- Define and use the basic terminology of the professional culinary arts.
Objectives:
Upon successful completion of this course, students will be able to:
- Identify parts of a knife.
- Identify and correctly use knives and sharpening tools.
- Select correct knife for specified use.
- Explain and demonstrate proper knife honing and sharpening techniques.
- Demonstrate proper knife care and safety practices.
- Identify and execute standard and special cutting techniques.
- Identify dimensions of a variety of precision and production cuts.
- Operate with effective manual dexterity to ensure speed, accuracy, and safety as
necessary in a professional kitchen.
- Select vegetables appropriate to needs.
- Prepare vegetables for cooking or service, cutting vegetables uniformly into a variety
of classic shapes.
- Prepare fruits for cooking or service, cutting efficiently and appropriately for intended
use.
- Employ organizational skills that result in timely, efficient production.
- Employ proper vegetable storage procedures to ensure proper sanitation and freshness.
- Apply principles and proper procedures for sanitation and safe, hygienic food handling.
COURSE DESCRIPTION
-The first week will introduce principles of knife care, sharpening, technique, and course overview. Students will be grouped into kitchen organization and clean-up teams. Safety and sanitation will be emphasized. In each class, the instructor will discuss and demonstrate any techniques needed to accomplish the day’s work.
Link to Course Outline:
https://portal.santarosa.edu/SRweb/SR_CourseOutlines.aspx?CVID=20434&Semester=20107
WEEK 1 THROUGH 4
Safety and Sanitation, kitchen organization
Knife selection, care, sharpening, honing
Knife anatomy, identification, handling, control
Introduction to basic cuts:
Chiffonade, mince, slice, supreme, dice, rondelle, diagonal, oblique, tourner, paysanne, batonnet, julienne, brunoise
WEEK 4 THROUGH 8
Safety and Sanitation, kitchen organization
Practice, practice, practice
Working on speed, accuracy, and consistency
Garde manger knife skills
GRADING 100 possible percentage points
90 – 100 = A
80 – 89 = B
70 – 79 = C
60 – 69 = D
below 60= F
Students MUST pass with a “C” or better to satisfy the prerequisite requirement of this course. Students making lower than a “C” will be required to repeat the course.
CLEANLINESS, ORGAN IZATION, PERSONAL AND PROFESSIONAL DEMEANOR
It is very important to work in a clean and sanitary environment when preparing food. All students are responsible for keeping the kitchens clean and orderly, and for taking care of the equipment. Individuals will be evaluated on how well they work in a team, and how they take initiative. Any student refusing to participate in clean-up or kitchen maintenance will not pass the course.
The kitchen management and clean-up will be done by student teams. The following teams will rotate each week:
- scullery and sanitation buckets
- walk-in refrigeration organization
- storeroom organization
- counter clean-up, sanitation, laundry
- sweep, garbage, and recycling
|
WEEK |
One |
Two |
Three |
Four |
Five |
Six |
Seven |
Eight |
|
Scullery and Sanitation |
1 |
2 |
3 |
4 |
5 |
1 |
2 |
3 |
|
Walk-in organization |
2 |
3 |
4 |
5 |
1 |
2 |
3 |
4 |
|
Storeroom Organization |
3 |
4 |
5 |
1 |
2 |
3 |
4 |
5 |
|
Counter Clean-up, Sanitation, Laundry |
4 |
5 |
1 |
2 |
3 |
4 |
5 |
1 |
|
Sweep, Garbage, and Recycle |
5 |
1 |
2 |
3 |
4 |
5 |
1 |
2 |
Team leaders will be assigned and those leaders will be responsible for making sure that their team’s areas of responsibility are taken care of.
Job descriptions are as follows:
SCULLERY AND SANITATION BUCKETS
-set up the 3-compartment sink
-start the sanitizer, check strainers
-set out sanitation buckets for each kitchen with clean towels
-at the end of class, make sure the 3-compartment sinks are drained and wiped or the wash water changed
-put away all dishes, clean sanitizer strainers, and squeegee counters
-look for ways to help others
WALK-IN
-consolidate all fabricated produce into buckets, cambros, hotel pans, or other appropriate containers, label, date, and store appropriately in reach-in
-empty all unused produce out of boxes into appropriate containers and store appropriately in storeroom or reach-in
-break down all cardboard boxes and place in recycling area
-look for ways to help others
STOREROOM & STOVES
-consolidate all onions, potatoes, garlic and shallots into appropriate boxes
-discard excess onion paper and any old or tired produce
-break down any cardboard boxes and recycle them
-sweep out the storeroom
-check that ovens, stoves, ventilation are all off
-wipe down stoves, oven doors and upper shelves
-look for ways to help others
COUNTERS/SHELVES & LAUNDRY
- locate clean towels in upstairs laundry and bring down enough towels for all students (one bundle)
- using the sanitation buckets/towels, wipe all counters and shelves overhead
-rinse the towel, ring it out, and dry-wipe the counters so that they shine
-scrub clean the hand-washing sinks and all the prep sinks
-look for ways to help others
-take dirty laundry bag upstairs to laundry room and replace with an empty laundry bag
SWEEP/GARBAGE/RECYCLING/COMPOST
-sweep the entire kitchen; mop as needed
-sweep up any flying produce in the classroom in front of the demo area
-gather all garbage and recycling from each kitchen
-empty the garbage, recycling and compost as necessary throughout the class period
-reline all cans
-empty any unusable oil/grease in the appropriate grease bin
-look for ways to help others
SKILL DEMONSTRATION COMPETENCY ACTIVITIES
There will be one to four written quizzes, worth 25 points each.
There will be a final written exam worth 16 points.
One final competency assessment worth 100 points.
The final activity will be executed on Wednesday and Thursday during the last week of class.
The assessed competency activities are as follows:
- knife sharpening and honing
- herb chiffonade and mincing
- slicing, supremes
- small, medium, and large dice
- rondelles, diagonals, oblique
- batonnet, paysanne, julienne, brunoise
- sanitation and safety
- time management
- waste management
- mise en place
¡WELCOME TO THE SRJC CULINARY DEPARTMENT!
Kitchen Attire:
Chef’s Coat: Clean, white chef’s coat with the SRJC Culinary Arts logo. Colored or logoed T-shirts and hooded sweatshirts underneath your uniform are not permitted.
Alternately you can purchase a coat from the bookstore without your name (but with logo) and:
Specifics for name embroidery
Color: black
Font: brush script new
Font Size: .65
Position: name should be embroidered on the left, directly under culinary arts logo
Below are two local businesses where chef coats can be taken to be embroidered:
D K Embroidery and Monogramming
3354 Woolsey Road
Windsor, CA 95492
(707) 568-1023
Monograms Plus
2790 Santa Rosa Ave. Suite J
Santa Rosa, CA 95407
(707) 575-4050
Apron: Clean, white, 4 way apron.
Pants: Clean, long black and white checkered chef’s pants, hemmed to a length which does not drag on the floor.
Hat: Clean white skull cap.
Shoes: All students should wear clean, black, thick soled kitchen shoes that provide support to stand and work for long hours. They must have a closed back and non-slip soles. Sport shoes and canvas tennis shoes are not permitted.
Electronic Devices, Headphones and Personal Belongings: these items are not safe in the kitchen, please leave them in the classroom.
Smoking: Smoking is prohibited not only on the college’s property, but also within 20 feet of all Sonoma County Junior College District property. This policy applies to electronic cigarettes as well.
Parking: Parking is permitted in any SRJC lot, with a valid student parking permit.
Visitors: No visitors are allowed during class time, this includes family members and students from other classes.
Disabilities: If a student needs accommodation of any kind due to a disability, it is the responsibility of the student to contact the SRJC Disability Resources Department and also inform the instructor on the first day of class.
To learn more about the Disability Resources Department: https://drd.santarosa.edu/
Culinary Arts Building Security: Building doors should NEVER be propped open. Students must follow the direction of their instructor for entering and exiting the building when doors are locked. Non-students should not be allowed into the building when doors are locked.
Student Entry is the ONLY place students should enter and exit the building.
Student Conduct and Due Process:
The Sonoma County Junior College District supports a safe, productive learning environment to foster intellectual curiosity, integrity and accomplishment as defined in the District Mission and Goals.
The District holds that students shall conduct themselves in a manner which reflects their awareness of common standards of decency and the rights of others. Interference with the District’s mission, objectives, or community life shall be cause for disciplinary action.
SRJC has outlined the following as Acts of Misconduct; Dishonesty, Physical or Verbal Abuse, Sexual Harassment, Possession and/or Use of Drugs or Alcohol, Disruptive Behavior and Habitual Profanity or Vulgarity.
Learn more about Student Rights and Responsibilities:
https://student-conduct.santarosa.edu/
Care of Tools, Equipment and Building: Students are responsible for maintaining the good condition of tools and equipment in the building. All tools and equipment should be returned, CLEAN, to the correct storage locations. It is the responsibility of the student to notify the instructor of any broken equipment. Do not attempt to use equipment you have not been trained to use.
Please respect the good condition of your training facility and do your part to keep it clean. If you spill, clean it up. If you see a spill, clean it up.
Culinary Arts Building Security: Building doors should NEVER be propped open. Students must follow the direction of their instructor for entering and exiting the building when doors are locked. Non-students should not be allowed into the building when doors are locked.
Student Entry is the ONLY place students should enter and exit the building.
Non-compliance with Departmental Standards will result in the following course of action:
First offense: Verbal warning, this can come from ANY instructor in the building.
Second offense: Student will be asked to leave class for the day and suffer an absence.
Third offense: Suspension
STUDENT RESOURCES
College Skills/Tutorial: Free drop-in tutor services available to students.
https://college-skills.santarosa.edu/tutorial-centers-online-tutoring
Disability Resources: Authorizes academic accommodations for eligible students.
https://drd.santarosa.edu/getting-started
District Police: The Santa Rosa Junior College Police Department.
https://police.santarosa.edu/contact-us
Extended Opportunity Programs and Services (EOPS): Program designed to make the college experience accessible and rewarding to those facing language, social and economic challenges.
English as Second Language (ESL): Placement tests are scheduled in this department so that students are enrolled in classes they are academically ready for.
Financial Aid Office: Discover the many ways to make your college education affordable.
https://financialaid.santarosa.edu/
Libraries: Visit the library or do research online.
https://libraries.santarosa.edu/
Scholarship Office: Find out how to apply for and receive one or more culinary scholarships.
https://scholarships.santarosa.edu/
Student Health Services: Resource for students’ physical, mental and social health.
Veterans Affairs: Financial aid, scholarships and other services for veterans.
https://veterans.santarosa.edu/
Writing Center: Free writing tutorial services and computer/printer use.
https://english.santarosa.edu/writing-center
Course Summary:
| Date | Details | Due |
|---|---|---|