General Information

Professor Information

Instructor

Rossy Ambe Cohen

Office

HM158

phone

305-919-4546

Office Hours

By Appointment (In Person, Via Zoom or Call )

Course Description and Purpose

Study of basic and intermediate commercial food production management skills required in menu design and event planning. This knowledge will be applied in the production of appetizers, main course items and desserts.

Course Objectives

At the conclusion of this course, students will be able to:

  1. Identify and utilize proper cooking tools and equipment
  2. Demonstrate and evaluate safe and sanitary food preparation and storage techniques
  3. Apply basic culinary principles to small batch food preparation
  4. Recognize basic food qualities and standards
  5. Utilize technology to compute recipe yields, conversions and food costs
  6. Develop and prioritize food preparation tasks to meet production deadlines
  7. Demonstrate skills necessary to prepare a simple menu of recipes to standard
  8. Work effectively within the team, using good communication, integrity, and professionalism

Curriculum Learning Outcomes Matrix

As a required course in the Hospitality and Tourism Management undergraduate 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.

Program Learning OutcomesCourse ObjectivesAssessment ActivityLearning Activity
Critical thinking, Oral communication
Identify and utilize proper cooking tools and equipment
Culinary lab production, Assignments, Quizzes & Exams
Lecture, Demonstration, Quizzes, Culinary Lab
Professionalism, Oral communication, Information literacy, Critical thinking, Service quality
Demonstrate and evaluate safe and sanitary food preparation and storage techniques
Culinary lab production, Assignments, Quizzes & Exams
Lecture, Demonstration, Assignments, Quizzes & Exams, Culinary Lab
Critical thinking, Oral communication, Service quality
Apply basic culinary principles to small batch food preparation
Culinary lab production, Quizzes & Assignments, Midterm and Final Practical
Lecture, Demonstration, Assignments, Quizzes & Exams, Culinary Lab
Critical thinking, Oral communication, Service quality
Recognize basic food qualities and standards
Culinary lab production, Quizzes & Assignments, Midterm and Final Practical
Lecture, Demonstration, Assignments, Quizzes & Exams, Culinary Lab
Critical thinking, Use of Information technology, Written communication
Utilize technology to compute recipe yields, conversions and food costs
Culinary lab production, Quizzes and Assignments
Lecture, Demonstration, Quizzes and Assignments
Critical thinking, Oral communication, Use of information technology
Develop and prioritize food preparation tasks to meet production deadlines
Culinary lab production, Midterm and Final Practical
Lecture, Demonstration, Culinary Lab
Critical thinking, Service quality, Oral communication
Demonstrate skills necessary to prepare a simple menu of recipes to standard
Culinary lab production, Midterm and Final Practical
Lecture, Demonstration, Culinary Lab
Oral communication, Professionalism
Work effectively within the team, using good communication
Culinary lab production, Midterm and Final Practical
Culinary lab, Lecture, Demonstration

Important Information

Policies

Please review the FIU's Policies and Netiquette webpage. The policies webpage contains essential information regarding guidelines relevant to all courses at FIU, as well as additional information about acceptable netiquette for online courses.

 As a member of the FIU community you are expected to be knowledgeable about the behavioral expectations set forth in the FIU Student Code of Conduct.

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 305-348-3532 or visit them at the Graham Center GC 190.

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.

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

There are no prerequisites for this course.

Textbook and Course Materials

title : 

MYLAB CULINARY NEW DES. W/ETEXT | Edition: 1st 19

authors : 
Authors
publisher : 
Publisher
isbn 13 : 
ISBN 13

Expectations of This Course

This is an online course, which means most (if not all) of the course work will be conducted online. Expectations for performance in an online course are the same for a traditional course. In fact, online courses require a degree of self-motivation, self-discipline, and technology skills which can make these courses more demanding for some students.

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
  • Seek help when appropriate.

The instructor will:

  • Review emails once a day during weekdays. Any emails received after 6pm will be answered the following business day. During weekends, you will receive a response the next business day. 
  • Assign homework that adequately covers the material and meets the learning objectives of the course while adhering to the time expectations for a 16-week course. All assignments will be due Tuesdays at 11:59pm. 

Course Detail

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.

Teaching Methodology

The methodology for this course includes instructor and video culinary demonstrations, team-based learning, food preparation, student-led culinary demonstrations, online assignments, quizzes and online discussions.

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 online classes, taking appropriate notes and participating in online class discussions. 

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

  1. 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.
  2. 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.
  3. In the unfortunate event that a student is obliged to miss a class online -lab discussion 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, March 16, by which time your decision must be made.

Videos

Supplemental videos of technical demonstrations will be utilized to reinforce instruction. Through these videos, the techniques and concepts discussed in the text and supplemental PowerPoint files will be demonstrated by the Professor or alternate sources and will be accessed via the internet or Canvas.

Assignment Descriptions

The due date for all assignments will be Tuesday, of the week indicated in the course schedule, at 11:59PM. Late work will not be accepted, under any circumstances. 

All submissions that are word processed need to use Times New Roman font, 12 point, and 1-inch margins on all sides.

Introduction Discussion Post

Please introduce yourself during the first week of class on Canvas. Follow the format on the discussion board on Canvas.

Assessments

Each week, a short quiz will be taken that is based on the current module’s material and test the students’ mastery of the information. All quizzes will be internet based.

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.

Cooking Diary

In this experience-learning based assignment, you will periodically document what was learned via: content distribution, your assimilation and then practicing of individual recipes that you choose. You will not be graded on the success/failure of your ability to replicate the recipe exactly as demonstrated or indicated in the book, but on your evaluation of the experience in doing so. As such, adding photographs (think of a selfie with you and the final dish; a minimum of three photos are required, not all of them selfies) are a necessary part of the process to evaluate your learning, as is a short detailed analysis of the learning. The recipe chosen must be from the chapters read that week. Below are the guidelines for this assignment.

  1. Name of the recipe chosen from On Cooking and page number.
  2. A full analysis of the experience had while cooking the recipe selected.
  3. Photograph documentation of the recipe item made. The photographs must include yourself and the final product. 
  4. The following questions must be answered:
  • How would you replicate this recipe for 10 people? How would you replicate this recipe for 100 people?
  • What special equipment might be needed to execute the recipe chosen?
  • What would you do differently if you made this recipe again?

Cooking Diary Reaction Paper

Students will first read selected classmates’ Cooking Diaries and write a 2 page reaction paper to the collective learning experience that was gained by the individuals of the class. An example will be provided, although the format each student uses can differ from that of the example.

The reaction paper should be 1.5 -2 pages long, word processed with 1” margins and 12-point Times New Roman font.

Cooking Video

Each student will create a short, 8-10-minute video demonstrating cooking techniques that were gleaned from the coursework. The video should show the student cooking (inclusive of your head!) the items indicated below. The recipes that need to be completed in this video should consist of a protein, starch and vegetables. In this video, you should cover:

  • What mis en place needs to be completed prior to cooking
  • What other materials are needed to complete the recipe
  • What techniques are needed to make the recipes (if a recipe is being made)
  • What special considerations would be needed if the recipe was multiplied to serve 100 guests

Videos will be uploaded to Canvas. Instructions for uploading and sharing the videos will be available in the course.

Zoom Online Q&A

Zoom is a video conference tool that you can use to interact with your professor and fellow students by sharing screens, chatting, broadcasting live video/audio, and taking part in other interactive online activities. We will be utilizing this tool to conduct  three Q&A sessions throughout the semester. These sessions are designed to answer any questions you may have about the course or the assignments. You must participate in at least one of the sessions to receive 5% credit. 

Zoom Test Meeting Room 
Use this link to access the Zoom Test Meeting Room. This meeting room is available to test out the software before joining an actual session.

Reference the provided links to access Zoom student tutorials to learn about the tool, how to access your meeting room, and share your screen.

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. A mid-term written exam will be scheduled in the middle of the semester. Culinary lab work will be assessed each week and a grade will be assigned for each student. At the end of the course, each student will also modify a variety of recipes according to guidelines given. 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 requirements posted on Canvas. Failure to adhere to published criteria will result in a penalty to the student’s grade.

Course Requirements
Weight
Pearson Assignments25%
Cooking Diaries25%
Cooking Diary Reaction Paper15%
Midterm Exam10%
Cooking Video (Final Practical)
15%
Final Written Exam10%
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.

WeekLecture OutlineAssignment
1

Introduction & Overview of the semester. Tour of Culinary Lab. Review Syllabus, Lab Rules, Group Assignments.

Kitchen Tour, Kitchen Safety

Tools and Equipment: Equipment and hand tools familiarity

Online Pearson Quiz 

Introduction Discussion Post

2

Knife Skills: Use and care of knives Basic knife cuts

Mise en place

Online Pearson Quiz 

Cooking Diary # 1

3

Intro to Stocks: Intro to stocks. Stock making principles. Chicken stock.

Online Pearson Quiz
4

Principles of Cooking: Dry/Moist/Combination

Flavors and Flavorings

Online Pearson Quiz 

Cooking Diary # 2

5

Vegetables, Salads and Salad Dressings

Online Pearson Quiz
6

Poultry: Proper handling, storage and preparation.

Online Pearson Quiz 

Cooking Diary # 3

7Egg Cookery/Breakfast

Online Pearson Quiz

Mid-Term Study Guide

8Spring Break

9

Menus and Recipes: Standardized Recipes. Yields and Conversions. Cost controls: Food Cost Management

Mid-Term Exam
10

Principles of the Bakeshop:

Yeast Breads and Quick Breads, Desserts

Online Pearson Quiz 

Cooking Diary # 4

11Fish and Shellfish: The seafood industry, regulations, and contemporary issues. Proper handling, storage and preparation.
Online Pearson Quiz
12Meat Cookery: The meat industry, meat grades, contemporary issues. Proper handling, storage and preparation.

Online Pearson Quiz 

Cooking Diary # 5

13Potatoes, Grains, and Pasta
Online Pearson Quiz
14Plate Presentation
Cooking Diary Reaction Paper
15Final Practical Exam

Final Cooking Video

Final Exam Study Guide

16Final Written Exam
Final Written