course syllabus cmas 1400 sanitation and food safety

7/30/2019 Course Syllabus CMAS 1400 Sanitation and Food Safety

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Course SyllabusI. Course Title: CMAS 1400 Sanitation and Food Safety

Instructors name Email

Chef Jim Birmingham [email protected]

II. Course Description and RationaleThe lecture portions of this course introduce students to the food safety and sanitation issues facing

professionals of the food and beverage industry. The class serves as the foundation for the entire program by helping

establish a thorough understanding and competence in foodservice sanitation, food borne illness prevention and

kitchen safety. The course covers the principles of food microbiology; major food borne illnesses, standards

enforced by regulatory agencies, and applied measures for keeping food safe. The end of the course will require thestudent be certified in sanitation standards through the National Restaurant Associations ServSafe exam.

Certification is expected prior to the first internship, and is a requirement for graduation.

In the lab portions of the course students will learn how to apply the fundamentals of sanitation to a

professional kitchen. Students will gain a solid grounding in the fundamentals of knife skills and be able to identify

different types of knives, maintain knives and equipment and accurately execute basic knife cuts. Labs will

concentrate on practicing skills to gain accuracy first and then speed. Students will be introduced to a variety of

vegetables and some meat products.

The ability to use your knives quickly and accurately will come with practice over time. However this labprovides the opportunity to spend time developing an understanding of the care and use of your knives in the

preparation of common ingredients. The skills learned in this lab will be practiced again and again in other classes.

III. Course Standards and Evidence Requirements:Evidence Associated Standards

Daily Production ObservationsEach lab will consist of time spent on demonstration and then practice time. The instructorswill observe and assist students in the proper techniques to gain accuracy and speed. On the

final day, students will be required to complete a timed practical in which they must

demonstrate they know the proper steps for basic cuts.

PPD2a 1 4

PPD2b 1 3

PPD2c 1,2

CA2a 1 3

Daily Professionalism Observation: Students will be observed on a daily basis on their

professional behavior. Elements of evidence include brigade, attendance/punctuality,communication, daily preparedness, and class participation.

CCTW 1

CCT 2,3AS 1,2 3,4,7,8,9,11,18

ServSafe Food Safety Exam and On Line quizzes.A nationally recognized standardized exam sponsored by the National Restaurant

Association Educational Foundation (NRAEF). Students who pass this exam will receive

the ServSafe certificate.

Students will also be graded on the weekly quizzes.

ASSN Sanitation

1-13CAS Applied Sanitation andHygiene 1-12, 14,15

CAAS Applied Safety 2,3,7

New England Culinary Institute 2012 1


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IV. Course StandardsPPCDPD Professional DemeanorThe student is exposed to the many facets of professionalism in the foodservice industry to help inspire good behavior, soundcommunication skills and an enhanced work ethic. The standard is met when the student:

4. Meets established appearance and grooming for back and front of the house classes and projects a professionalappearance and demeanor on campus and its different outlets5. Uses appropriate language and decorum

6. Attends classes punctually and with dependability7. Actively listens and participates in class8. Prepares for class.9. Clearly communicates special needs or information to instructors or peers10. Shows an understanding of their role and responsibilities working in a group

11. Shows respect for others and maintain professional relationship with class members12. Accepts differences and identifies contributions of individual team members in order to achieve and support group

goalsASSN Sanitation

The student demonstrates and applies how to provide safe food by recognizing the microbial factors affecting food safety.1. Lists examples of biological, chemical and physical hazards that affect food safety

2. Identifies how food becomes unsafe within the flow of food production3. Describes the key factors for ensuring food safety4. Identifies the diseases that are carried or transmitted by food and the associated symptoms5. Identifies the four microbial contaminants and describes preventative actions

6. Explains the microbial risks associated with different types of food7. Defines key sanitation terms such as microorganisms, pathogens and toxins8. Describes the conditions favorable for bacterial growth9. Describes how pH and water activity affect the susceptibility of bacterial growth

10. Identifies multiple ways to control the growth of microorganisms11. Identifies which illnesses and diseases are transmitted through food and relates the importance of personal hygiene to

food safety12. Defines cross-contamination and lists preventative measures

13. Identifies safe practices for receiving, storing and preparing foodsCAS Applied Sanitation and HygieneThe student uses concepts of safe food handling to plan and execute the preparation and service of food, maintaining the safetyand quality of food from receiving to serving. The standard is met when the student:

1. Assists in self-inspections and documents the quality of practices using self-inspection forms2. Labels prepared food following established operation procedures3. Assist in food inspection upon delivery4. Assist in storing food following appropriate time, temperature and atmospheric controls

5. Uses proper techniques to thaw and cool food6. Identifies temperature danger zone while handling or holding potentially dangerous food

7. Ensures safe cooking temperatures8. Handles and stores raw meat and fish with attention to their potential dangers

9. Prepares and holds foods that requires no additional cooking ensuring that they do not come in contact with potentialdangerous bacteria or virus

10. Properly maintains equipment and hand tools cleaned and sanitized between tasks11. Properly washes hands and uses sanitary gloves or other food barriers at appropriate times12. Uses tasting spoons and approved drinking vessels14. Maintains personal hygiene practices such as wearing clean and neat work clothes

15. Recognizes state and federal regulationsCAAS Applied SafetySafety in the workplace is a vital element in becoming a successful member of the foodservice industry. The student will identify

safety risks and prevention techniques utilized to maintain a safe work environment. The standard is met when the student:2. Identifies and explains threats of slip and fall injuries3. Acts to prevent burns, cuts and/or lifting injuries7. Describes the use of Material Safety Data Sheet in a working place

CA2 Fundamentals of Professional Cooking

The student demonstrates understanding and practiced ability of basic cooking skills. The standard is met when the student:CA2a Works safely and efficiently with knives, tools and equipment by:1. Maintaining the sharpness and overall quality of his/her knives2. Utilizing proper tools for various tasks

3. Producing knife cuts with regular consistency and minimum waste



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V. RubricsKnife Skills Practical Rubric

Rubric

Elements of Evidence Missing

Evidence

Below

Standard

Meets

Standard

Exceeds

Standard

intains Sharpness and

erall Quality of Knives

Requires constant

supervision when using a tri-

stone and/or honing steel

May not always keep

his/her knives clean and wellstored.

Practices sharpening knives

using a tri-stone and honing

steel. Requires instructorassistance. More practice willlead to greater comfort andefficiency.

Cleans and stores knives

with care

Is comfortable and effective u

a tri-stone and honing steel to shar

knives, requires little to no assista

etyAt times seems unaware

of safety for self and others.

Work-station tends to

become cluttered easily

Requires assistance when

operating and/or cleaning

electric cutting equipment

Handles knives with

concern and safety for self andothers.

Maintains work-station in a

way that promotes safety.

Explains and follows safety

measure when operating andcleaning electric cuttingequipment

Works to promote safe work

in others.

ol Identification and UseDoes not know proper

name and/or use for basicknives and hand tools

Tends to improperly use

knives

Knows proper name and

uses for basic knives and handtools

Uses different tools

appropriately for given tasks

May need some assistance

using specialty cuttingequipment such as mandolins,food processor and slicers

Needs little to no assistance u

specialty cutting equipment such amandolins, food processors and sl

ting TechniqueHas difficulty with the

terms and definitions forvarious classical cuts.

Does not know and/or

cannot demonstrate the proper

steps in sequence withoutregular supervision

Uses the terms and

definitions for various classicalcuts properly

With little to no assistance,

demonstrates the proper steps in

sequence for dicing, mincing,cutting batonette, julienne, and

brunoise, oblique-cut

With assistance,

demonstrates the proper steps insequence for tourne, chiffonade,

emonder, concasser, and emincer

Independently and accurately

demonstrates the proper steps insequence for all required cuts.

ting Speed and Efficiency

Lacks comfort when

timed, does not complete taskswithin an acceptable time

frame

Shows little to no

improvement, requires muchpractice

Must concentrate on

single tasks, cannot task group

Completes tasks within the

allotted time, has improved timeon task and will continue to

improve with practice.

Increased speed results in

decreased accuracy

When prompted, uses task

grouping techniques to improveefficiency.

Completes tasks well before t

allotted time

Works with both speed and

accuracy

Regularly uses task- grouping

techniques to maintain efficiency.



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Daily Professionalism Observation Rubriclement of Evidence Missing

Evidence

Below

Standard

(I)

Meets Standard

(MS)

Exceeds Standard

(ES)

tation Habits

Has very little

understanding of proper

sanitation habits

Must be prompted to

improve personal hygiene

1

Does not regularly

incorporate rules for safe

food handling in daily tasks

Has responsible personal

hygiene habits

12 Regularly

incorporates rules for safe

food handling in daily tasks.

3

Has model hygiene habits and

relied on to demonstrate and ex

for sanitation to others.1

earance and Grooming

Frequently needs prompting

about uniform or attire. Hasbeen asked to correct poorly

laundered uniform orpolished shoes

Does not maintain a clean

apron, jacket or uniform

throughout the day

1

Personal grooming such as

hair needs addressing

Is regularly in uniform at the

beginning of class.

Wears only well-launderedand pressed uniforms and

polished shoes

Maintains overall appearance

throughout the day

Personal grooming is always

neat and professional

Wears only well laundered and

uniforms showing minimal sig

guage and Decorum

Acts or speaksinappropriately at times

Needs prompting to respect

people and situations

Good self-awareness; worksto maintain composure

Uses appropriate tone and

language

Acts or speaks respectfully

and matches behavior to

setting

Act as an example to others1

mmunication

Has difficulty expressing

ideas verbally or written

Verbal and written

communication is clear

Anticipates outcomes and can c

articulate verbally and written

ndance and Punctuality

Does not follow established

protocols for reportingabsences

Has a habit for being tardy

Communicates lack ofconcern for collecting

missed assignments or

rescheduling class time

Attends class regularly and is

punctual

If absent or tardy, follows

established protocol for

reporting

Actively works to collect

missed assignments and

reschedule class time

1

Perfect class attendance. Is nev

class and often arrives early1



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ponsibility,

anization and daily

aredness

Shows difficulty

understanding those

responsibilities that affect

his/her ability to organize

effectively;

Needs constant coaching onorganizational skills

Does not review course

materials

Assignments are regularly

turned in late or incomplete

Comes to class with a good

understanding of

responsibilities

Needs infrequent coaching on

organizational skills

Receives and acts on

feedback positively

Assignments are submitted

on time and of good quality

1

Comes to class with complete

understanding of responsibiliti

Uses his/her understanding to o

tasks without assistance

Needs minimal to no coachingorganizational skills

Uses course materials to prepa

Assignments are turned in on t

ahead of time and are complete

professional quality

icipation in Class

cussions & Activities

Waits to be called on before

participating;

Limited involvement in

group work

Participates regularly in class

discussions and group work;

Asks questions, and

maintains discussion relevant

to the topic.

Is actively engaged; makes tho

intelligent connections between

Initiates discussions relevant to

ibility adapting to

nge

Struggles with change.

Works competently on tasks

but can be sidetracked with

new or changing

information.

May need prompting to act

positively. With assistancecan redirect efforts to

incorporate changes.

Can be approached withchanges.

Responds positively to new

requests or changing

information.

Works to find solutions.

Anticipates change, can identifchange or flexibility.

Works to find solutions and can

independently to make changes

tinuous Efforts for

rovement - Response

nstruction

Does not revise work

Relies on instructors to

suggest ways to improve

Lacks critical review skills

Uses instructor feedback to

revise work

Works to meet standards

Has good critical review

skills

Demonstrates frequent self-ref

strives for continual improvem

Engages instructor and suggest

improve his/her work

mwork & Success of

ers

Places individual goals

before class goals;

Limited involvement in

class work;

Has difficulty developing

working relationships with

team members.

May not always respondpositively to request for help

Actively participates in class

activities;

Shows awareness of group

dynamics;

Makes good effort to help

class accomplish tasks and

function well as a team.

Is approachable by others andis willing to assist and

support the group

Works effectively with all clas

1

Supports peers to create a positenvironment.

Actively involves him/herself i

and supporting others

2



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ceptual Understanding

Appears disinterested in

grasping the key points

covered in class.

Unable to answer questions.

Unable to take lecture

material and apply it in

practical situation.

Demonstrates engagement

with the material and an

understanding of key ideas

Correctly answers most

questions

Demonstrates ability to apply

some of the key points in

discussion and /or productionsettings

Demonstrates strong understan

materials

Provides highly perceptive ans

almost all questions (either wri

orally).

Takes responsibility for their e

further exploring key concepts

Frequently relates material to r

discussions or production settin

ServSafe Exam RubricElement of Evidence Missing Evidence Below

Standard

(I)

Meets Standard

(MS)

Exceeds Standard

(ES)

Weekly Quizzes and

ractice Test

Student did take

any quizzes orpractice tests

Student did not

participateregularly in

quizzes and

practice test and

/or average score

was less than 80%

Student completed

the practice testand most quizzes

and averaged 80-

89%

Student completed all quizzes and th

practice test with an average score ofor better.

ervSafe Exam

Student did not

take the ServSave

ExamStudent took the

ServSafe Exam,

but scored below

75%. Student

must retake andpass exam before

first internship.

Student scored

75% or higher on

the ServSafe exam.

Student scored 90% or higher on the

ServSafe exam.

III. Rituals and Routines

Attendance: Attendance at classroom lessons and labs is critical to your success in class and

therefore mandatory. 100% attendance is the standard. All missed class time will be made uppracticing knife skills and sanitation in a NECI outlet.

If you are to miss class for illness you must inform the chef via e-mail before the class begins.

You are also expected to follow up with the chef regarding missed material and assignments. Itis the students responsibility to schedule make up time.

Brigade: All students must be in brigade for classroom lessons. Before starting work in thelaboratory the Chef will check to see that you are properly outfitted to begin class with the

brigade review. All NECI brigade standards will be enforced. Students who are not in full,

proper brigade will not be allowed to take part in class.

Assignments: Students will be assigned reading assignments and quizzes to complete outside of

class. These assignments will be essential to success on the ServSafe exam. The multiple choice

questions at the end of each chapter are identical to the type of questions used on the exam.



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Completing these exercises for each chapter is a great way to practice for the exam.

Course ScheduleLectures

Week 1.

Chapters 1-3 ServSafe 6th edition

Safe Food

ContaminationThe Safe Food Handler

Week 2

Chapters 4-7 ServSafe 6th edition

The Flow of Food

Introduction

Purchasing, Receiving and StoragePreparation

ServiceWeek 3

Chapters 8-10 ServSafe 6th Edition

Management

Facilities

SanitationIn our last class meeting students will complete their ServSafe Exam.

Labs

Week 1

Kitchen and Station set up. Mise en Place

Proper use of the chef knife, paring knife, steel and peeler.

Knife skills terminology

Fundamental Knife Cuts

NECI Onion, emincer, large dice, small dice, minceLarge, medium, small and fine dice.

Julienne, batonette, batons.

Emonder, Concasser

Kitchen Break Down

First Aid and Safety

Week 2

Use of the Sharpening Stone

Maximizing and calculating yield percentage

Knife Skills terminologyFundamental Knife Cuts

Diced Peppers

Chopped Parsley

Chiffonade

Citrus Supremes

Paysanne

Parisienne

ObliqueTourner

Bias CutsWeek 3

Knife skills terminology

Mandolin

Fundamental Knife Cuts

Potato Possibilities

Leeks, Garlic, Ginger and ShallotsGarnishes

Knife Skills Assessment



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course syllabus cmas 1400 sanitation and food safety

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