Course Syllabus

Cul 286.1 Vegan Cooking

Section 0544

Description:  Culinary professional presents theory, demonstrates techniques, and supervises and critiques student preparations. Course covers historical and modern vegan cooking techniques as applied to gourmet, regional, national, and international plant-based dishes.

Student Learning Outcomes

Upon completion of the course, students will be able to:

Class Meetings

This class is in person at 4923 B. Robert Burdo Culinary Arts Center, Santa Rosa Campus

Saturdays 9:00am-5:40pm.  Class dates: 10/29/2022 and 11/5/2022

Instructor Contact

Jill Lee

Email: jlee2@santarosa.edu

Office Hours: by appointment

I try to respond to emails usually within 24 -48 hours.

Course Web Site

Students will use the Canvas course web site for instructions,  resources, and viewing grades.

Textbook

There is no textbook for this class. Necessary course content will be embedded in Canvas.

Uniform and Culinary Department Guidelines

                           ¡WELCOME TO THE SRJC CULINARY DEPARTMENT! 

WHAT ALL STUDENTS NEED TO KNOW BEFORE THE FIRST DAY OF CLASS 

The highest standards of safety, sanitation and professionalism is our #1 GOAL!  

Kitchen Attire: Students should wear long pants and an apron. Long hair should be restrained. For safety, students should wear sturdy, closed toe shoes with non-slip soles. It is preferred that SRJC culinary certificate students wear their full culinary uniform to class.  

Food: Students should not eat during class. Tasting should happen with a tasting spoon only and in designated areas in the kitchen. Leftovers will be distributed at the discretion of the instructor. It’s a good idea to bring your own to-go container. 

According to the California Food Code: “A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the employee’s hands, the container, and food contact surfaces.” Students should plan to bring their own closed beverage container to school. For sanitation reasons, drinks should be placed and/or consumed only in designated areas. Your instructor will inform you of where that is.  

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: All students and staff must purchase a permit to park in any SRJC parking lot this Fall. The Burdo Culinary Arts Center has two paid permit parking lots directly in front of our building. Areas where parking is not allowed include the alley next to the building, the parking lot behind our building, or the funeral home’s parking lot. Regulations regarding the 1-hour street parking are strictly enforced by the Santa Rosa Police Department. On Thursdays and Fridays when the Café and Bakery are open to the public, no student or staff parking is allowed in the lot directly in front of the Burdo Culinary Arts Center. 

Visitors:  No visitors are allowed during class time, this includes 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 to also inform the instructor on the first day of class. 

Learn more about the Disability Resources Department. 

Culinary Arts Building Security: The doors of the of the Culinary Center will remain locked for security. You should make arrangements with your instructor if you need to leave the building during class time. 

Students must follow the direction of their instructor for entering and exiting the building. 

Building doors should NEVER be propped open.  

Non-students should not be allowed into the building.  

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 Conduct and Discipline Due Process.  

Important Dates

Dropping the Class

If you decide to discontinue this course, it is your responsibility to officially drop it through your student portal.   Also, for several consecutive, unexplained absences, the instructor may drop a student.

Pass‐NoPass (P/NP)

You may take this class P/NP. You must decide before the deadline, and add the option online with TLC or file the P/NP form with Admissions and Records. With a grade of C or better, you will get P.

Once you decide to go for P/NP, you cannot change back to a letter grade. If you are taking this course as part of a certificate program, you can probably still take the class P/NP. Check with a counselor to be sure.

Attendance

Prompt Attendance

There are only 2 class sessions.  It is important for you to attend both classes (on time)!  

• If you miss a class, you will lose 20 attendance points.
• SRJC Attendance Policy states: “A student may be dropped from any class when that student’s absences exceed ten percent of the total hours of class time.” For this class, missing more than 1 class allows the instructor to drop you.
• Students who fails to attend the first class will be dropped from the class.
• If you arrive to class late or leave early, you will lose 10 attendance points.

Late Policy

All assignments are due at the end of class each day.

Exams

There will not be any exams for this course.

Grading Policy

Visit the “Grades” in Canvas to keep track of your grades. I grade weekly and post grades on the Canvas gradebook.  Your grade will be determined by attendance  and your completion of the cooking assignments.   Make ups are not possible since this class meets once a week and each week is a new set of recipes.  All students need to email the instructor for make up instructions prior to December 1st.

Grades will be assigned as follows:

A	90%	90 +points
B	80%	80 -89 points
C	70%	70-79 Points
D	60%	60-69 points

GRADING ASSESSMENT:

Attendance: 10 points each week (20 points total)

Cooking and Kitchen Assessment: 15 points each week (30 points total)

TOTAL POINTS: 50

If taking Pass/No Pass you need at least 70% (35 points)  the total class points  to pass the class.