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    Saint Francis of Assisi College: Specialty Cuisine

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    Kristine Lyn Campos
    This document describes a course on specialty cuisine. The 3-hour per week, 18-week course focuses on classical cooking skills for preparing international and ethnic cuisines. Students will plan menus, order ingredients, assign work stations, and execute menus in an open restaurant. By completing the course, students will be able to identify major culinary regions, integrate flavors from different cuisines, and demonstrate cooking techniques. The course is divided into 3 units covering the cuisines of various world regions and ethnic groups. Assessment includes cooking demonstrations, online activities, and portfolio assignments.

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    © All Rights Reserved
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    Saint Francis of Assisi College: Specialty Cuisine

    Uploaded by

    Kristine Lyn Campos
    398 views7 pages
    This document describes a course on specialty cuisine. The 3-hour per week, 18-week course focuses on classical cooking skills for preparing international and ethnic cuisines. Students will plan menus, order ingredients, assign work stations, and execute menus in an open restaurant. By completing the course, students will be able to identify major culinary regions, integrate flavors from different cuisines, and demonstrate cooking techniques. The course is divided into 3 units covering the cuisines of various world regions and ethnic groups. Assessment includes cooking demonstrations, online activities, and portfolio assignments.

    Original Title

    Syllabus-ECHM 106

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    This document describes a course on specialty cuisine. The 3-hour per week, 18-week course focuses on classical cooking skills for preparing international and ethnic cuisines. Students will plan menus, order ingredients, assign work stations, and execute menus in an open restaurant. By completing the course, students will be able to identify major culinary regions, integrate flavors from different cuisines, and demonstrate cooking techniques. The course is divided into 3 units covering the cuisines of various world regions and ethnic groups. Assessment includes cooking demonstrations, online activities, and portfolio assignments.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    398 views7 pages

    Saint Francis of Assisi College: Specialty Cuisine

    Uploaded by

    Kristine Lyn Campos
    This document describes a course on specialty cuisine. The 3-hour per week, 18-week course focuses on classical cooking skills for preparing international and ethnic cuisines. Students will plan menus, order ingredients, assign work stations, and execute menus in an open restaurant. By completing the course, students will be able to identify major culinary regions, integrate flavors from different cuisines, and demonstrate cooking techniques. The course is divided into 3 units covering the cuisines of various world regions and ethnic groups. Assessment includes cooking demonstrations, online activities, and portfolio assignments.

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    © All Rights Reserved
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    Saint Francis of Assisi College

    #96
    Course Title: SPECIALTY CUISINE
    Course Code: ECHM 106
    Course Description: The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include menu planning, menu
    research, authentic reproduction of ethnic menus. Students will have to plan, and standardize menus, assign work stations, plan and order production, and
    execute said menus in an open restaurant.
    Duration: 3 hours per week for 18 weeks for a total of 54 hours
    Prerequisite: 3rd Yr. Standing
    Course Learning Upon completion of ECHM 106 the student will be able to
    Outcomes:  Identify and distinguish major culinary regions, distinguishing flavors, unique cooking techniques, and foods of cuisines from Asia, Europe, Africa,
    the Mediterranean, the Caribbean, and the Americas
     Identify and produce international flavors and cuisines
     Integrate flavors, ingredients, seasonings and cooking techniques of the major world cuisines in keeping with both traditional and current trends.
     Employ a variety of techniques, tools and basic professional guidelines to execute global recipes with optimal flavor, texture, temperature and
    presentation in a manner consistent wit optimizing presentation of international cuisine.
     Consistently demonstrate effective mise en place, sanitation, safety, cooking skill, teamwork, task coordination, and professionalism in food
    preparation, plating and dining room service.
     Identify the relationship between climate, topography, and diet of the region and the use of herbs, spices, oils and vinegars
     Demonstrate various culinary techniques through the use of meat, seafood, poultry and variety meats, regions and cultures
     Apply and assess menu construction, colors balance, texture, flavors through menu preparation
    Bayanan, Bacoor City, Cavite
    Teaching and Learning Activities
    Topics References Assessment Tasks (ATs) Resource Materials
    (TLAs)

    UNIT 1 ● Interactivity ● Cooking Demonstration-Work ● Computer


    Orientation ● Content and Interaction Projects ● Internet
    Element 1: Select dishes for Cooking with an Asian Accent by Ying Chang Compestine ● Self-paced learning ● Online Activities ● E-mail
    special cuisines ● Synchronous Discussion ● Collaborative Learning (Online) ● LMS
    -Identify and select a range  http://www.bbc.co.uk/food/cuisines ● Critical Reviews ● MS Powerpoint
    dishes for special cuisines http://www.betterhealth.vic.gov.au/bhcarticles.nsf/pages/Vege ● Online exams ● MS Word
    -Introduction tarian_eating ● Portfolios of Recipe ● Video Editor
    -World cuisines ● Readings and ● Identifying ingredients ● Photo Editor
    -Religion and Food ● Research, ● Costing Report
    Preference ● Recitation ● Prepare food in a wok safely and
    -Name and situate countries properly
    to be studied throughout ● Prepare a variety of dishes
    semester typical to these regions – South
    -Design a list of exotic items America, Mexico
    and their country of origin
    and their contribution to ● Guided Designs
    world cuisines
    1. The Cuisine of Mexico
    2. The Cuisine of South
    America
    3. The Cuisine of the
    Caribbean
    4. The Cuisine of Japan ● Brainstorming,
    -Discuss the Japanese food ● Case Study and Review of
    aesthetic and the presentation Related Literature,
    of Japanese food ● Group Dynamics
    5. The Cuisine of China
    6. The Cuisine of Korea
    7. The Cuisine of Southeast
    Asia
    -Catering to special days
    -Element 2: Identify and
    purchase foods-Select food
    items/commodities in
    accordance with dish
    requirements
    -Element 3: Identify and use
    specific equipment for special
    cuisines
    UNIT 2 Cooking with an Asian Accent by Ying Chang Compestine ● Interactivity ● Cooking Demonstration-Work ● Computer
    -Religion and Food Galing GAling Philippine Cuisine by Nora Mariles Daza ● Content and Interaction Projects ● Internet
    Preference ● Self-paced learning ● Online Activities ● E-mail
     http://www.nationaldish.org/. ● Synchronous Discussion ● Collaborative Learning (Online) ● LMS
    A. The Cuisine of Southeast
     http://www.epicurious.com/articlesguides/blogs/80dishes ● Guided Designs ● Critical Reviews ● MS PowerPoint
    Asia
     http://www.butlersguild.com/index.php?subject=103. ● Online exams ● MS Word
    8. The Cuisine of Spain
    9. The Cuisine of the Middle ● Portfolios of Recipe ● Video Editor
    East ● Identifying ingredients ● Photo Editor
    10. The Cuisine of Turkey, ● Costing Report
    Greece, and Crete ● Prepare classical French menu
    11. The Cuisine of Africa ● Brainstorming, and descriptive French menu
    12. The Cuisine of India ● Case Study and Review of description
    13. The Cuisine of the British Related Literature,
    Isles ● Group Dynamics
    14. The Cuisine of France
    -Differentiate between
    classical and modern
    variations of French cuisine
    -Catering to special days
    Element 2: Identify and
    purchase foods-Select food
    items/commodities in
    accordance with dish
    requirements
    -Element 3: Identify and use
    specific equipment for special
    cuisines

    UNIT 3 Cooking with an Asian Accent by Ying Chang Compestine ● Interactivity ● Cooking Demonstration-Work ● Computer
    ● Content and Interaction Projects ● Internet
    ● Self-paced learning ● Online Activities ● E-mail
     http://seasonalfoodguide.com/ ● Synchronous Discussion ● Collaborative Learning (Online) ● LMS
     http://www.bbcgoodfood.com/content/local/seasonal/table/. ● Critical Reviews ● MS PowerPoint
    ● Online exams ● MS Word
    ● Portfolios of Recipes ● Video Editor
    ● Identifying ingredients ● Photo Editor
    A. The Cuisine of Italy ● Costing Report
    -Define the difference ● Readings and ● Prepare Italian menu with
    between classical and ● Research, accompanying menu description
    regional cuisines of Italy ● Recitation ● Prepare an American food
    16. The Cuisine of Germany, according to CNN travel
    Austria, and Switzerland
    17. The Cuisine of
    Scandinavia and Russia
    18. Identify cuisines native to
    the U.S.
    ● Guided Designs
    -Catering to special days
    -Element 2: Identify and
    purchase foods-Select food
    items/commodities in
    accordance with dish
    requirements
    -Element 3: Identify and use ● Brainstorming,
    specific equipment for special ● Case Study and Review of
    cuisines Related Literature,
    ● Group Dynamics
    GRADING SYSTEM

    ⮚ COURSE GRADE = 30% Prelim Period Grade + 30% Midterm Period Grade + 40% Final Period Grade
    ⮚ PERIOD GRADE = 40 % Major Exam + 30% Quizzes + 20% Class Participation + 10% Attendance

    COURSE EVALUATION

    Course Evaluation:

    Major Examinations …………………………………………… 40%

    Quizzes/Exercises/Assignment/Recitation/Report…………………………………………… 40%

    Peer Evaluation/Collaborative exercises …...…………………………...…………… 20%

    Cooking Laboratory ……………………………………………. 20%

    CLASS POLICY

    ✔ Please ensure your course enrollment.


    ✔ Submit course activities on time.
    ✔ Seek advice regarding your course deliverable to your INSTRUCTOR.
    ✔ Attend ONLINE class discussion regularly.
    ✔ Always be in proper class attire.
    ✔ Observe proper decorum during ONLINE class discussion.
    ✔ Avoid absences. Nine (9) hours of absences means “Warning” and beyond
    nine hours is “Failed due to excessive absences.”

    LAB ETIQUETTE:

    In addition to having all recipes and equipment you will need to abide by the following kitchen policies:

     No jewelry except a wedding ring (absolutely no facial piercings and only one small pair of earrings such as studs –male or female)

     Clean shaven faces only

     Students hair must be restrained (no pieces hanging out in front)

     No long or fake or painted finger nails

     Personal hygiene is a must!

     Please be advised that this action will result in zeros for the day that CAN NOT be made up.

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