Course Syllabus

CUL 250.1 | CULINARY ARTS SURVEY

SECTION 4549 | SPRING 2020 SYLLABUS

Course Description

This course provides an overview of the rapidly growing culinary and food service industries. Through group discussions, individual assignments and instructor guidance, students will develop a basic foundation of knowledge about a variety of culinary and food service topics. This course is required for students planning to pursue completion of certificates or degrees in the SRJC Culinary Arts Department.

Student Learning Outcomes

Students will be able to demonstrate knowledge of culinary history and food anthropology and apply mathematics and terminology to food preparation activities.

Class Meetings

This section of CUL 250.1 is being offered asynchronously online. This means that every Monday at 10:30AM a new module for the week will appear on the course website in Canvas. The module will contain the weeks lectures, reading, assignments and quizzes. All work will be due by the following Monday at midnight. This course is now 7 weeks instead of 8 weeks due to the school closure during what was supposed to be our first week of class.

Instructor Contact

Joni Davis

Email: jdavis@santarosa.edu

Office Hours: Contact me to set up phone meetings

I respond to emails within 6 hours.

Course Web Site

Students will use the Canvas course web site for assignment instructions, submitting assignments, taking quizzes, participating in discussions, sharing resources, and viewing grades.

Textbook

There is no required textbook for this course.

However, this book is really handy, but you will not need it to complete any assignment in this class:

New Food Lover's Companion, 5th Edition, Herbst, 2013

There is no reader for this course.

Important Dates

Day Class Begins: March 30, 2020

Day Class Ends: May 11, 2020

Last Day to Add without instructor's approval: March 30, 2020

Last Day to Add with instructor's approval: March 30, 2020

Last Day to Drop without a 'W' symbol: March 30, 2020

Last Day to Drop with a 'W' symbol: May 3, 2020

Dropping the Class

If you decide to discontinue this course, it is your responsibility to officially drop it to avoid getting no refund (after Monday, March 23rd).

Instructor Announcements and Q&A Forum

The instructor will post announcements on the “Instructor Announcements” page in Canvas throughout the semester. Canvas notifies students according to their preferred Notification Preferences as soon as the instructor creates an Announcement. A “Q&A Forum” is also on Canvas to ask for assistance of your classmates or your instructor.

Attendance

This class is asynchronous. This means that you can log in anytime during the week to complete your quizzes, engage in discussion and do your assignments. Pretty sweet!!

Late Policy

All assignments are due at midnight on the due date. Late work will be accepted with a 20% penalty. However, if you are experiencing difficulty in turning in your homework please let me know before the due date. I understand these times are really unpredictable and I'm happy to work with anyone who needs more time on assignments as long as you get in touch with me and let me know.

Final Paper

There is no final exam for this class! Your Final Paper will consist of a written report titled “What Brough Me Here.” You will receive directions in week 4 on how to complete this assignment. Your final paper is due on the last day of class, May 11th, at midnight.

Evaluations and Grading Policy

Visit the “Grades” in Canvas to keep track of your grades. I grade once a week and post grades and comments on the online Canvas gradebook.

You are able to earn a total of 100 points for this course:

Discussions	14 points
Quizzes	14 points
Assignments	54 points
Final Paper	18 points
Total	100 points

 

Grades will be assigned as follows

A	90%	90 points or more
B	80%	89 to 80 points
C	70%	79 to 70 points
D	60%	69 to 60 points

If you don't get at least 70 points, you will need to take this class again. If you are ever experiencing any issues that are inhibiting your success in this class, please get in touch with me as I am here to help.

Tentative Course Schedule

Week 1

Discussion: Introductions

Lecture: Syllabus, culinary history, folks to know

Quiz: Syllabus 

Homework Assigned: Timeline Report

 

Week 2

Discussion: Historical Events

Lecture: Cuisines, folks to know

Quiz: History

Homework Assigned: Foods of the world

Homework Due: Timeline report

 

Week 3

Discussion: Foods of the world

Lecture: Math: fractions, decimals, percentages, key culinary terms

Quiz: Cuisines, foods of the world

Homework Assigned: Math worksheet 1

Homework Due: Foods of the world

 

Week 4

Discussion: Food hero

Lecture: Math: Units of measurement, Recipe Conversion

Quiz: Key Culinary Terms

Homework Assigned: Math worksheet 2

Final Paper Assigned

Homework Due: Math Worksheet 1

 

Week 5

Discussion: Favorite Cookbooks or books about food, or movies/tv shows

Lecture: Seasonality, sustainability

Quiz: Folks to know

Homework Assigned: Seasonality report

Homework Due: Math worksheet 2

 

Week 6

Discussion: Good and bad experiences with restaurant staff

Lecture: Professionalism in the Workplace

Quiz: Seasonality, sustainability

Homework Assigned: Keep working on Final Paper

Homework Due: Seasonality Report

 

Week 7

Discussion: What would you say to this customer?

Lecture: Customer Service Standards

Quiz: Professionalism, customer service standards

Homework due: Final paper

Standards of Conduct

Students who register in SRJC classes are required to abide by the SRJC Student Conduct Standards. Violation of the Standards is basis for referral to the Vice President of Student Services or dismissal from class or from the College. See the Student Code of Conduct page.

Collaborating on or copying of tests or homework in whole or in part will be considered an act of academic dishonesty and result in a grade of 0 for that test or assignment. I encourage students to share information and ideas, but not their work. See these links on Plagiarism:
SRJC Writing Center Lessons on avoiding plagiarism
SRJC's policy on Academic Integrity

Other Important Policies and Practices

Avoid Plagiarism Like the, er, Plague

Although most students have likely heard about plagiarism during their years of schooling, it still is prevalent-even in higher education.

The video below reviews what plagiarism is and how not to do it.

Plagiarism: How to avoid it

This activity tests your knowledge of plagiarism (not graded): Self-check: Plagiarism

Netiquette, or Why Is It Harder to Be Polite Online?

Netiquette refers to using common courtesy in online communication. All members of the class are expected to follow netiquette in all course communications. Use these guidelines:

• Use capital letters sparingly. THEY LOOK LIKE SHOUTING.
• Forward emails only with a writer's permission.
• Be considerate of others' feelings and use language carefully.
• Cite all quotations, references, and sources (otherwise, it is plagiarism).
• Use humor carefully. It is hard to "read" tone; sometimes humor can be misread as criticism or personal attack. Feel free to use emoticons like :) for a smiley face to let others know you are being humorous.
• Use complete sentences and standard English grammar to compose posts. Write in proper paragraphs. Review work before submitting it.
• Text speak, such as "ur" for "your" or "ru" for "are you" etc., is only acceptable when texting.

Special Needs

Students with disabilities who believe they need accommodations in this class are encouraged to contact Disability Resources (527-4278), as soon as possible to better ensure such accommodations are implemented in a timely fashion.

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.

https://eops.santarosa.edu/

English as Second Language (ESL): Placement tests are scheduled in this department so that students are enrolled in classes they are academically ready for.

https://esl.santarosa.edu/

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.

https://shs.santarosa.edu/

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