Syllabus 1203 T-Zimmermann F15(1) (1).docx - New York City...

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New York City College of Technology, CUNY Department of Hospitality Management Culinary Arts I HMGT 1203 Instructor Tracy Zimmermann CCC, CHE Class Number D425 E-mail [email protected] Day Friday Phone 917.557.0254 Location N 202 Office N/A Time 8 AM – 12:50 PM Office Hours By appointment Class Hours 3 Lab Hours 3.5 Credits 3 ______________________________________________________________________________ Course Description Practical application of foundations of culinary terminology and techniques in professional kitchen. Emphasis on proper use of knives, equipment and utensils in a safe and sanitary manner. Individual and team skills development, organization, timing, recipe structure, and flavoring. Development of professional attitude and demeanor. Course Objectives Upon completion of HMGT 1203, students will be able to a. Apply proper culinary terminology b. Practice proper safety and sanitation standards c. Identify and distinguish food ingredients and their application in recipes d. Convert and apply recipes in food production e. Demonstrate basic knife and cooking skills Student Learning Outcomes Method of Assessment a. Define and explain Quizzes, homework assignments, midterm project, final exam and HMGT 1203 ZIMMERMANN Fall 2015
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New York City College of Technology, CUNY Department of Hospitality Management key culinary terminology (HMGT: Knowledge, Skill; Gen Ed: Skill) daily assessment b. Apply proper safety and sanitation techniques during lab production (HMGT: Knowledge, Skill) Daily assessment, midterm and final exam and final practical c. Define, interpret and identify food ingredients and their function in recipes (HMGT: Knowledge, Skill; Gen Ed: Integration) Compilation of quizzes, homework assignments, and class participation d. Interpret and apply recipes and costs in food production (HMGT: Knowledge, Skill; Gen Ed: Integration) Quizzes, homework assignments, and daily assessment e. Produce recipes using accurate knife skills (HMGT; Skills, Knowledge) Daily assessment, and final practical Grading Procedure: Daily assessment: grooming, safety & sanitation, teamwork, recipe cards, attendance, professionalism 45% Midterm project 10% Midterm Exam 10% Homework 5% Quizzes 5% Final practical 10% Final exam 15% TOTAL 100% Prerequisites: HMGT 1203 ZIMMERMANN Fall 2015
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New York City College of Technology, CUNY Department of Hospitality Management HMGT 1101, HMGT 1102 Required Text: Gisslen, W. (2009). Professional cooking ( 8 th ed.). Hoboken: John Wiley & Sons.
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