General Information

Professor Information

Instructor

Rossy Ambe Cohen

Office

HM 158

phone

305-919-4546

Office Hours

TBA

Course Description and Purpose

In this course, you will learn about the fundamentals of food production, food safety, and quality culinary management of food and nutrition services as used in a modern, institutional food service operation.  We emphasize restaurant quality food production, menu planning and execution.  Each week there will be online assignments followed by a culinary lab, where students work in teams, to prepare recipes consistent with the food service industry.  Course competencies include: proper use of kitchen tools and equipment, kitchen safety and sanitation, basic culinary techniques, recipe conversions, food cost and modification of recipes acceptable to diverse groups.  

Course Objectives

Students will be able to:

  • Identify and utilize proper cooking tools and equipment
  • Demonstrate and evaluate safe and sanitary food preparation and storage techniques
  • Work effectively within the team using a variety of communication skills, integrity, and professionalism needed for entry into pre-professional practice
  • Develop and prioritize food preparation tasks to meet production deadlines
  • Efficiently produce a high-quality restaurant meal
  • Utilize technology to compute recipe yields, conversions and food costs
  • Apply kitchen management strategies that maximize profit and minimize waste
  • Effectively create, modify and evaluate recipes, menus and food products acceptable to diverse groups

Course Objectives- Connection to Program Learning Outcomes

As a required course in the Nutrition and Dietetics degree program, this course requires the student to successfully demonstrate mastery of a number of learning outcomes. As the course proceeds during the semester, students will be evaluated on their professionalism, critical thinking, and communication and information literacy. Students will receive assessments that demonstrate their skill levels in each of these areas. The following table summarizes how the curriculum learning outcomes for the program are related to the specific course objectives, and lastly how course objectives will be measured and taught.

Knowledge and Skills achievable by completion of this course meet the Knowledge for Registered Dietitian Nutritionists [KRDN] as defined by the Accreditation Council for Education in Dietetics and Nutrition (ACEND):  Refer to the Undergraduate DPD Handbook, Appendix 1, for details regarding core knowledge requirements for the profession.

Important Information

Technical Requirements and Skills

One of the greatest barriers to taking an online course is a lack of basic computer literacy. By computer literacy we mean being able to manage and organize computer files efficiently, and learning to use your computer's operating system and software quickly and easily. Keep in mind that this is not a computer literacy course; but students enrolled in online courses are expected to have moderate proficiency using a computer. Please go to the "What's Required" webpage to find out more information on this subject.

Privacy Policy Statements for partners and vendors

Please visit our Technical Requirements webpage for additional information.

Accessibility and Accomodation

The Disability Resource Center collaborates with students, faculty, staff, and community members to create diverse learning environments that are usable, equitable, inclusive and sustainable. The DRC provides FIU students with disabilities the necessary support to successfully complete their education and participate in activities available to all students. If you have a diagnosed disability and plan to utilize academic accommodations, please contact the Center at 305-919-5345 or visit them at the Wolfe University Center 131.

For additional assistance please contact FIU's Disability Resource Center.

Web Accessibility Statements for partners and vendors

Please visit our ADA Compliance webpage for additional information about accessibility involving the tools used in this course.

Academic Misconduct Statement

Florida International University is a community dedicated to generating and imparting knowledge through excellent teaching and research, the rigorous and respectful exchange of ideas and community service. All students should respect the right of others to have an equitable opportunity to learn and honestly to demonstrate the quality of their learning. Therefore, all students are expected to adhere to a standard of academic conduct, which demonstrates respect for themselves, their fellow students, and the educational mission of the University. All students are deemed by the University to understand that if they are found responsible for academic misconduct, they will be subject to the Academic Misconduct procedures and sanctions, as outlined in the Student Handbook.

Academic Misconduct includes: Cheating – The unauthorized use of books, notes, aids, electronic sources; or assistance from another person with respect to examinations, course assignments, field service reports, class recitations; or the unauthorized possession of examination papers or course materials, whether originally authorized or not. Plagiarism – The use and appropriation of another’s work without any indication of the source and the representation of such work as the student’s own. Any student who fails to give credit for ideas, expressions or materials taken from another source, including internet sources, is responsible for plagiarism.

Any student caught introducing or using unauthorized material at the beginning of, or during, an exam; or attempting to communicate with another student during an exam, or using a cell phone during an exam, will automatically fail the exam. If this occurs a second time, the student will automatically fail the course.

Learn more about the academic integrity policies and procedures as well as student resources that can help you prepare for a successful semester.

Panthers Care & Counseling and Psychological Services (CAPS)

If you are looking for help for yourself or a fellow classmate, Panthers Care encourages you to express any concerns you may come across as it relates to any personal behavior concerns or worries you have, for the classmate’s well-being or yours; you are encouraged to share your concerns with FIU’s Panthers Care website.

Counseling and Psychological Services (CAPS) offers free and confidential help for anxiety, depression, stress, and other concerns that life brings. Professional counselors are available for same-day appointments. Don’t wait to call 305-348-2277 to set up a time to talk or visit the online self-help portal.

Course Prerequisites

This course has the following prerequisites: FOS 3021 or FOS 4041. Review the Course Catalog webpage for prerequisites information.

Textbook and Course Materials

Powered by Froala Editor

<p>On Cooking, 6<sup>th&nbsp;&nbsp;</sup>edition e-text with MyCulinary Lab access</p>
title  : 

On Cooking, 6th  edition e-text with MyCulinary Lab access

authors  : 

Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel

publisher  : 

Pearson; 6 edition

publish date  : 

January 28, 2018

isbn 10  : 

Textbook ISBN-10: 0134441907 

isbn 13  : 

Textbook ISBN-13: 9780134872773

Purchase/Rent at FIU Bookstore

The course module and supporting documents may be found on Canvas.

Expectations of This Course

The following guidelines will create a comfortable and productive learning environment throughout the semester.

 Students are expected to:

  • Spend an adequate amount of time on the homework assignments, and complete and submit assignments as required in a timely and professional manner.
  • Actively engage and participate online discussion boards and in class culinary labs.
  • Enthusiastically help with clean up chores as needed.
  • Seek help when appropriate.

The instructor will:

  • Start and end class on time.
  • Reply to e-mails within 24 hours on weekdays or 48 hours on weekends and holidays.
  • Assign homework that adequately covers the material and meets the learning objectives of the course while adhering to the time expectations for a 6 week course.
  • Give exams that accurately reflect the material covered in class and assigned in homework.

Use of Mobile Phone During Class Policy 

Mobile phones are not allowed in the classroom or the lab. A student will receive two warnings, after the second warning, the student will lose all attendance/participation points for the day.

Eating and Drinking

No eating or drinking during class (especially during service).

Recording of Classroom Activities

Classroom activities may be recorded by a student for the personal, educational use of that student or for all students presently enrolled in the class only, and may not be further copied, distributed, published or otherwise in print, electronic or social media or used for any other purpose without the express written consent of the instructor.   All students are advised that classroom activities may be recorded for this purpose.

Student Responsibility

It is assumed that students have attained a level of maturity that motivates them to take responsibility for achieving the learning objectives of this course by using the learning tools provided. This course is designed to be completed successfully through the use of three learning assignments:

  • doing the homework assignments on a timely basis
  • doing the reading assignments on a timely basis
  • attending all classes, taking appropriate notes and participating in class. A student who does not use all three of the above tools appropriately and in a timely fashion runs the risk of falling behind and being unable to keep up with the rest of the class. More importantly, the student is wasting an opportunity to improve himself/herself

A. If, after doing the reading and homework assignments, a student does not understand a topic that has been explained in class, it is the student's responsibility to visit the instructor during office hours, or contact via Canvas inbox to seek additional instructional assistance, or to seek such assistance from classmates, or from any other source that is available.

B. It is impossible to cover all assigned reading materials in class. Therefore, it is of particular importance that a student request further explanation of any assigned material that the student does not understand, and that is not covered in class. Students are responsible, in the relevant classes, and on the relevant examinations, for the corresponding material in the reading and homework assignments regardless of whether it is, or is not, covered in class.

C. In the unfortunate event that a student is obliged to miss a class lab for circumstances beyond his/her control, the student is responsible for taking any exceptional steps necessary to learn the material discussed in that class. Such steps may include obtaining assistance from classmates and/or requesting assistance from the instructor during office hours, going to tutoring sessions, or from any other available source.

Late Withdrawal

There are no late withdrawals from class unless you are hospitalized or something along those lines.  There is a mid-semester deadline set by which time your decision must be made.  This semester it is July 15, 2019

Attendance Policy

Laboratory: Attendance will be taken at the beginning and the end of class once the kitchen has been inspected and is left in an acceptable condition. You will not receive any attendance points if you do not sign in and out for the class. Any false attendance signatures will result in zero participation grades for all parties involved. 

If you are feeling ill and not sure if you should come to lab, you may come and the instructor will determine if you should either perform your position in lab, be reassigned, sent home or to a physician. All absences other than school activities and medical emergencies for the student or their immediate family are considered unexcused.  No exceptions.

Course Detail

Uniform and Appearance

All students in food production laboratory classes are expected to adhere to good industry practices for dress, personal appearance, safety and sanitation.

All students must follow these guidelines for uniform and appearance.

Wear a complete, clean uniform in the kitchen and the classroom.

Chef’s Uniform

  • Cleaned and pressed black chef’s pants of proper fit, neither pegged nor cuffed. Pants must be hemmed above the natural heel and below the ankle.
  • CSHTM-issued cleaned and pressed white chef’s jacket. Sleeves of the chef’s jacket may be folded only to the wrist, except in cases where practicality of the work being done requires otherwise.
  • CSHTM or FIU-issued hat.
  • Clean and pressed white apron, half or full.
  • Clean, black, sturdy work shoes with closed backs and non-slip, oil resistant soles.
  • Black or white socks (only), which cover the ankle.
  • One plain ring and one watch are the only jewelry permitted. 
  • White undergarments are required for both men and women—colors or logos are not permitted.
  • The breast pocket of the chef’s jacket may only contain one clip-on pen, one clip-on thermometer, and notecards or a small notebook.
  • Fingernails should be short, trimmed, clean, neat, and free of polish.
  • For sanitation reasons, gloves, aprons, side towels, and hats are not worn during certain activities that might lead to contamination (i.e., going to the restroom, taking out the garbage).
  • Hair must be restrained above the collar in a professional manner, with solid white or black hair restraints, barrettes, or scrunchies.
  • You must be clean-shaven, with sideburns not exceeding the middle of the ear for men. Beards must be neatly trimmed or covered with a beard guard. 
  • Mustaches must be neatly trimmed and must not extend beyond the corner of the lips.
  • Sheer or see-through clothing is not permitted.
  • Colored or logo T-shirts are not permitted.
  • Hats, other than CSHTM-issued, are not to be worn.
  •  In all instances, hair must be groomed, clean and restrained under the hat at all times.
  • Headphones and/or cell phones are not acceptable in the laboratory, classroom, nor in hallways and public contact areas.
  • No excessive makeup, cologne, aftershave, or detectable sprays and lotions.

Anything not specified in this section may not be worn with the uniform. Uniforms must be complete and worn as designed.

*You may purchase the Pants, Aprons and Shoes online or at Kmart, Walmart, etc. The Chef jacket must be purchased at the bookstore or from previous students. 

Before each lab, you will need to write or print your recipes. No cell phones are permitted in the lab. 

Uniforms are required on the first week of class.

Students not in compliance with CSHTM uniform policies will not be allowed to participate in the laboratories.


Course Communication

Communication in this course will take place via the Canvas Inbox. Check out the Canvas Conversations Tutorial or Canvas Guide to learn how to communicate with your instructor and peers using Announcements, Discussions, and the Inbox. I will respond to all correspondences within 24 hours on weekdays or 48 hours on weekends and holidays. Messages should be worded in a professional and formal manner.

Assessments

In order to mitigate any issues with your computer and online assessments, it is very important that you take the "Practice Quiz" from each computer you will be using to take your graded quizzes and exams. It is your responsibility to make sure your computer meets the minimum hardware requirements.

All assessments will auto-submit when (1) the timer runs out OR (2) the closing date/time is reached, whichever happens first. For example, if a quiz has a closing time of 5:00 pm but the student begins the exam at 4:55 pm, the student will only have 5 minutes to complete the quiz.

Assessments in this course are not compatible with mobile devices and should not be taken through a mobile phone or a tablet. If you need further assistance please contact FIU Online Support Services.

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Grading

Various methods will be used to assess your mastery of the material presented. There will be online assignments: dynamic study modules, quizzes and exams. All written exams and quizzes will be given online. Culinary lab work will be assessed each week and a grade will be assigned for the team.  Criteria, in the form of analysis rubrics, for all work will be available to the students on the course web site. It is your responsibility to carefully review and adhere to the lab and project requirements posted on Canvas.  Failure to adhere to published criteria will result in a penalty to the student’s grade.

Course Requirements
Weight
Online Activities35%
Weekly Culinary Lab Work (Group)30%
Lab Attendance10%
Final Exam - Practical15%
Final Exam - Written10%
Total
100%

LetterRange (%)LetterRange (%)
LetterRange (%)
A93 or aboveB84 - 86C70 - 76
A-90 - 92B-80 - 83D60- 69
B+87-89C+77 - 79F59 or less

Course Calendar

Weekly Schedule

Weekly schedule is subject to change at the professor's discretion.

DateTopicsBefore ClassIn Class Meetings
June 17 - 21
  • Knife Skills
  • Principles of Cooking
  • Stocks and Sauces
  • Read Chapter 6 and 10
  • Complete Pearson Quiz by Thursday, June 20 at 11:59pm
  • Read assigned recipes prior to class
  • Begin reviewing the materials for Sanitation Quiz on Canvas due Friday, July 5 at 11:59pm

June 21:

  • Kitchen Tour and Scavenger Hunt
  • Basic Knife Skills Practice
  • Stock Production
June 22 -28 
  • Vegetables
  • Potatoes, Grains and Pasta
  • Salads
  • Read Chapter 23 and 25
  • Complete Pearson Quizzes by Thursday, June 27 at 11:59pm
  • Read assigned recipes prior to class

June 28:

  • Cooking techniques for Vegetables
  • Importance of Seasoning
  • Cooking techniques for Starches and Salads
June 29 - July 5
  • Principles of Meat Cookery
  • Beef
  • Sanitation
  • Read Chapter 13 and 14
  • Complete Pearson Quiz by Thursday, July 4 at 11:59pm
  • Reminder: Sanitation Quiz on Canvas due Friday, July 5 at 11:59pm
  • Read attached recipes prior to class

July 5:

  • Cooking techniques for Beef
  • Proper handling, storage and preparation of red meats
July 6 - 12
  • Poultry
  • Game
  • Read Chapter 18
  • Complete Pearson Quiz by Thursday, July 11 at 11:59pm
  • Read attached recipes prior to class

July 12:

  • Cooking techniques for Poultry
  • Proper handling, storage and preparation
July 13 - 19
  • Fish and Shellfish
  • Principles of the Bakeshop
  • Read Chapter 20 and 30
  • Complete Pearson Quizzes by Thursday, July 18 at 11:59pm
  • Read attached recipes prior to class

July 19:

  • Cooking techniques for Fish and Shellfish
  • Proper handling, storage and preparation
  • Cooking techniques for Bakeshop Items

July 20 - 26
  • Eggs and Breakfast
  • Read Chapter 21
  • Complete Pearson Quiz by Thursday, July 25 at 11:59pm
  • Read attached recipes prior to class
  • Study for Final Written Exam

July 26:

  • Final Practical Exam to consist of creating a full dish with : Protein, Starch, Vegetables
  • Final Written Exam

.