Spring 2006
Instructors: Eric Carter and Joseph Schultz



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Spring 2006

Advanced Food Preparation and Service
Mondays 1:10 - 5:25
Tuesdays, Wednesdays and Thursdays 2:30 – 11:00
9 units
Room 908 and 1803 Sesnon House
Instructors: Eric Carter, Joseph Schultz
Office Hours: Eric: Mon. 12:00 - 1:00, Tue. 10:30 – 10:50 & 1:10 – 2:20, Wed. 1:00 – 2:20, Thur. 4:30 – 5:20 or by appointment.
Joseph: Mon. 12:00-1:00, Thur. 1-2:20 or by appointment
Phone: Eric’s office 479-5012, Joseph’s cell 325-3633
e-mail: or
Reservation line for the Pino Alto Room - 479-6524 (secret code 123 )

Course Objective
This course is intended to provide students with a foundation of skills, knowledge and experience necessary for employment and advancement in the hospitality industry. Emphasis is on ‘a la carte restaurant operations in a “hands on” environment.
Students will complete all competencies in the Learner Outcomes for Culinary Arts (LOCA) at a level 3 or better.

Class Structure
Mondays - lecture, quizzes, demonstrations, discussion, field trips, planning and prep
Tuesdays, Wednesdays and Thursdays – Lab – fine dining restaurant

The lab is an ‘a la carte restaurant operated by the students in the class. Students will gain experience in a wide range of positions including Dining room manager, service, chef, sauté cook, broiler cook, pantry cook, prep cook, bakery and pastry, costing, dishwasher and internships at local restaurants. Students will find detailed explanations and job descriptions of each lab station in the lab manual. It is a good idea to refresh your memory before going onto a new station by reading the lab manual.

Students are required to bring a complete uniform and equipment to class every day. Failure to provide a complete and proper uniform will result in non-admittance to class and the student will be marked absent for the day. Excessive absence is cause for withdrawal from the class by the instructor. Students are to observe correct safety and sanitation rules at all times. Failure to do so may result in dismissal from the course.
It is essential for all students to be in class on time. Students should be properly dressed for lab and in the classroom for a “shift meeting” at 2:30 sharp. This time will be used to go over essential information for that day’s lab: techniques, shortages, special circumstances, reservations, station changes, etc. Lateness is reflected in the student’s daily lab evaluations. Late students are a burden on the rest of the class. Excessive lateness will result in dismissal from the course.
Students will be evaluated on their work in the lab. Some of the areas that are included in the lab evaluations are: knife skills, teamwork, organization, sanitation, speed, service, and food quality. Other areas will be included as necessary. Lab evaluations are a large portion of the student’s grade, while students are not expected to be perfect they are expected to give it their best, and always act professionally and follow procedures.

Required Lab Equipment (Bring to class every day)
2 White 4-way Aprons
1 White Chefs Coat
1 White Chefs Hat
1 Pair closed-toed shoes, (No Sandals)
1 Sharpening Steel
1 French Chef Knife
1 Paring Knife
1 Boning Knife
1 Vegetable Peeler
1 Instant Read Thermometer
1 Pastry Bag, 14 – 18”, and a star tip
Plastic squeeze bottles
Wine opener (Don’t forget it)
1 Citrus zester
A knife roll bag or toolbox is strongly recommended
Complete kits with all required equipment are available in the bookstore
Cabrillo College is not responsible for lost or stolen equipment or books- label / mark them

General Lab Dress Code (Proper Uniform)
Hair confined under hat, tied back when in dining room
Clean hands and nails, nails cut short
No dangling jewelry or large sized rings
Chef pants or jeans in kitchen, No shorts
Closed toe work shoes or tennis shoes in kitchen
No strong perfumes
Wait staff - formal dress, Men - dress pants, dress shirt, tie, dress shoes, and bistro apron Women - dress slacks or skirt, dress shirt, tie, closed- toe dress shoes, (no high heels) and bistro apron
Manager – Men - Suit or sport coat, tie, dress pants, Women – appropriate dress or business wear

In this class, each and every student is a vital part of the intricate workings and final success of the restaurant. Please contact the instructor if you will be absent or late so that arrangements can be made to cover your position. As in real restaurants, students will double up, performing two stations for absent or late students.
Students may make up missed labs on the day they are not normally in class. Please let the instructor know when you plan to make up a missed lab. Students who have missed, and not made up, more than one lab will receive a grade of incomplete at the end of the semester and will need to complete missed labs the following semester.
Students who stop coming to class without officially dropping will receive a grade of F. Incomplete grade contracts must be arranged with the instructor and Admissions and Records. Withdrawals are not permitted after the twelfth week of the semester.

Course Grading
Lab Evaluations 40%
Quizzes, portfolio, menus 20%
LOCA 10%
Midterm 10% (50% written, 50% practical - mystery box)
Final 20% (50% written, 50% practical - final
Your final grade will be based on a standard percentage of the total points possible in each of the above categories.
90 – 100% = A
80 – 89% = B
70 – 79% = C
60 – 69% = D
59% and below = F
*There will be no make-ups of quizzes or tests unless prior arrangements have been made with the instructor.

Required Textbooks
*Advanced Professional Cooking by Wayne Gisslen, John Wiley and Sons,1992, ISBN# 0-471-83683-4
On Cooking by Sarah Labensky, Prentice Hall, 1995, ISBN# 0-13-194515-7
*Life Beyond The Line: A Front-Of-The-House Companion For Culinarians by Noel C. Cullen, Prentice Hall, 2000, ISBN# 0139075852
*(These are the books assigned readings and Quizzes are based upon)

Optional Textbooks (highly suggested)
Culinary Artistry by Andrew Dorenberg and Karen Page, 1996, ISBN # 0-442-02333-2
Suggested Reading:
Becoming a Chef by Andrew Dorenburg and Karen Page
Mastering The Art Of French Cooking by Julia Child
American Cooking by James Beard
India Joze Mushroom Cookbook by Jozseph Schultz Intro online at
The Curious Cook by Harold McGee
The Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker
Kitchens, the Culture of Restaurant Work, Gary Fine
Almost any Time-Life book or series
Periodicals: Art Culinaire, Food Arts, Culinary Review, Saveur, and Cooks Illustrated
Also look for these chef-authors excellent books: Marcel Desaulniers (for chocolate recipes), Barbara Tropp (Asian), Alice Waters, Mark Miller (South-West), George Blanc, Julia Child, Wolfgang Puck and Jacques Pepin

Each student must keep a portfolio, which should include:
Lecture and demo notes
2. Recipes
3. Photographs of students work
4. Commendations, awards, articles, etc.
The portfolio serves as a record of the students work in the class, and is beneficial when seeking employment. Portfolios are mandatory. (Some of the best portfolios have photographs of the final plate presentations with each recipe.)

Class TA
There will be a Teachers Aid in the class on Tuesdays Wednesdays and Thursdays from 3:00 - 8:00 PM. The TA is there to both assist the instructor and the students. The TA is not there to do the students work for them. The TA has been through the class before and was chosen for the position because of excellent performance, it would benefit the student to listen and learn from the TA.

Learner Outcome for Culinary Arts (LOCA) Competencies
There are particular skills that I believe all students should leave the class being able to perform. As students proceed through the lab I will be evaluating specific skills. Students will need to complete all skills listed in the LOCA at a level 3 or better. Students will each receive a copy of their LOCA and must keep track of their progress throughout the semester. As you complete specific skills discuss them with your instructor in a timely manner to ensure that your instructor signs you off on what you complete.

Menu Planning
Menu planning and recipe selection will be done on the Monday three weeks prior to the week that menu will be used. This will allow ample time for duplication and distribution, and for the students to familiarize themselves with the menu items they will be responsible for preparing. (Students will also complete an order list for all the products needed by the class: this task is the most important aspect of the costing station.)
Students will design the menus: Approximately every other week, on Mondays, students will bring to class a single sheet listing potential recipes / menu items for the selected weeks menu. Recipes must fit with the theme of the week, see schedule below for a list of weekly themes.
Each student’s menu will include:
1 appetizer
1 soup
1 salad
2 entrees (meat, poultry, seafood or vegetarian)
1 vegetable
1 starch
1 dessert
List the name of each recipe, a brief description, the book or source, and the page.
This is to be turned in to the instructor each Monday and counts as a portion of the grade in the Quizzes and papers category, no late papers will be accepted.
The students and instructor will choose the recipes to be used for the following weeks menu. It is very important that each student has a good idea concerning preparation methods and ingredients used in their recipes to facilitate selection. Students are encouraged to select menu items that are in season and will fit within our restaurant’s price range, $12.00 - 18.00. Students whose recipes are chosen will need to convert the formula and copy its procedure before the beginning of the next day’s class and turn them in to the instructor.
Students whose recipes are chosen will receive 1 point for each menu item used, (if turned in on time). Menu selection points will be added toward the written final grade. Students whose recipes are chosen must multiply the recipe for ordering purposes. Multiply as follows:
Appetizers to serve 20 - 24
Soup to 60
Salad to 60
Entrees to 20
Starches to 30
Desserts to 20 - 24
*Note these amounts may increase as the semester progresses