Download - CULINARY ARTS INSTITUTE CLNART 102 CULINARY … · • No nail polish, faux nails or rings. Nails must be trimmed and short. No excuses. • No earrings, nose rings or facial piercings

CLN ART 102 – Culinary Fundamentals II – FALL 2017

CULINARY ARTS INSTITUTE

CLNART 102 – CULINARY FUNDAMENTALS II SYLLABUS – SPRING 2017

Section: 22399 Units: 4 Location: Culinary Arts Institute Building – CAI 232 and Main Production Kitchen Hours: Monday and Wednesday

Lab: 10:25am – 1:35am -- Main Production Kitchen Lecture: 1:40am – 2:35pm – Class room CAI 232

Texts: On Cooking, 5th Edition – ISBN: 978-0133458558 Recommended Reading: Escoffier The Complete Guide to Art of Modern Cookery

ISBN: 978-0-446-55030-7 Chef Instructors: Chef Ramiro Villegas Chef Magdalena Padron Phone: 818.364.7600 ext. 4419 Email: [email protected] [email protected] Office Location: Culinary Arts Institute, Main Production Kitchen, Office 116 Office Hours: 9:45 a.m. to 10:20 a.m. PREREQUISITE: Prerequisite is CLN ART 101

• WHAT ARE STUDENT LEARNING OUTCOMES? Student Learning Outcomes (SLO’s) focus on designing Student Learning Outcomes (SLO’s) focus on designing curriculum around answering this question:

• What will a student be able to DO in his/her multiple roles with what he/she learns in the course?

• When instruction focuses on SLO’s the learning process is more learner centered and more relevant to a student’s life.

STUDENT LEARNING OUTCOMES 1. Practice and employ a la minute and cycle menu protocol in a fast paced food service facility. 2. Compare and contrast a la minute and various management styles 3. Analyze the current dietary recommendations and describe the four major sources of calories in the diet, and list the factors that affect the number of calories appropriate for an individual. COURSE DESCRIPTION: Introduction to culinary fundamentals and techniques for basic food preparation is learned and experienced. Culinary arts basics and foundations, including classic knife cuts, mother sauces, soups, basic cooking methods, terminology, equipment, measurements, culinary math and ingredients is covered. Students will be on rotation in the Servery Café & Grille to enhance their experience in a real environment setting.

mailto:[email protected]


INSTRUCTIONAL METHODS: In the Culinary Fundamentals I course, recipes and techniques are discussed and/or demonstrated by the chef instructors. Videos are used to further enhance the knowledge of the student when viewing techniques and cooking methods. Students then prepare the lesson as instructed or demonstrated, all students working in groups or individually to produce the required competencies. Periodic use of videos, Multi-media presentations and guest speakers augment the curriculum. Additional Recipes will be provided to enhance student knowledge and success. COURSE OBJECTIVES: Upon completion of this course, students will have an understanding of, or be able to apply the following principles and concepts:

1. Name the mother and daughter sauces. Prepare and finish brown, white, tomato sauces. Prepare two basic warm emulsion sauces.

2. Select ingredients and prepare broths and vegetable soups. Prepare consommé, puree and cream soups. 3. Describe the sautéing process and explain why it is considered an a la minute technique. 4. Name the similarities and differences between roasting and baking as it relates to poultry and fish. 5. Select and prepare foods for grilling and broiling.

UNIFORM CODE: Students must be in proper CAI school uniform at all times. Black skull caps and bistro aprons are necessary only if food is being prepared. By law, students must wear appropriate attire in the food production laboratory. It is the student’s responsibility to be dressed in clean, proper attire for all lab periods. If you are not dressed appropriately/complete uniform, you will not be admitted to class, and you will be given an absence for the day. If you are passing through or working in the kitchen, you must be in uniform. NO EXCEPTIONS OR EXCUSES! COMPLETE UNIFORM:

• Ironed & Pressed Uniform! White CAI Student Chef Coat, blue neckerchief/cravat, white apron, black skull cap, heavy non-slip black shoes with shoe laces/ties or clogs, black or white socks, and houndstooth/checkered pants. Student will be sent home and marked absent if not in full uniform. If the Bookstore does not have the necessary items you need to be in full uniform, you will still be sent home and marked absent.

• No nail polish, faux nails or rings. Nails must be trimmed and short. No excuses.

• No earrings, nose rings or facial piercings in the kitchen.

• No hoodies or sweaters under the chef coat. If you are cold, wear white thermals under the chef coat.

• Completely clean shave or beard and mustache trimmed neat to ¼ inch in length. You will be sent home if you have not shaved and can only return if you have shaved. If you have a beard you must purchase a beard guard and wear in the kitchen during production times.

ATTENDANCE: Culinary Arts Institute’s attendance policy approximates the expectations found in a working situation. It is essential that each student learns the discipline of regular and prompt attendance as well as the skills involved in the culinary arts and hospitality industries. At the time the student moves from training into a career, the employer will be very interested in dependability and punctuality. No matter how skilled the person, an employee is valuable only when present on the job. The faculty and staff of Culinary Arts Institute @ LAMC consider each moment in class imperative for success. When the student is not in the classroom, the information missed cannot be recaptured. If you miss three (3) unexcused days of class during the spring semester, you may be excluded from the class. If you are a no show


or a no call on the first day of class, you may be excluded by the chef instructor to make room for students who are present and trying to add the class. If you do not communicate with the chef instructor prior to the class commencing that you will not be there on the first day, you may be excluded by the chef instructor. If you leave prior to class ending, you will be marked ½ absent. Attendance will be taken at the end of class as well.

ATTENDANCE ACCORDING TO THE CATALOG 2015

The student is expected to attend every meeting of all classes for which he or she is registered. A student absent

from classes for emergency reasons must inform his or her instructor of the reason for the absence. Students

who have preregistered for a class and who do not attend the first meeting of the class may forfeit their right

to a place in the class. Students should call the instructor’s office to inform the instructor of the circumstances

related to the absence. The instructor will then decide if the reasons provided for the absence are appropriate

for allowing the student to remain in class. Mitigating circumstances may be consider by the instructor.

Whenever absences “in hours” exceeds the number of hours the class meets per week, the student may be

excluded from class by the instructor.

It is the student’s responsibility to officially dropped from any class he/she does not plan to continue to attend.

Any drops or exclusions that occur between the end of the 4th week and the end of the 14th week will result in

a “W” on the student’s record. Drops are not permitted beyond the end of the 14th week. An evaluative grade

(“A,” “B,” “C,” “D,“ “F,” “P,” or “NP,”)will be assigned to the students who are enrolled past the end of the 14th

week. After the last day of the 4th week (or 75 percent of the time the class is schedule, whichever is less) the

student may petition to withdraw for the class demonstrating extenuating circumstances. For further details,

refer to the “W” section of Grading Symbols and Definitions.”

MISSED WORK: If a student arrives late to class, and a test is still in progress, the student may take the test with no penalty. If a student misses a test or an assignment, the test/assignment will have ten (10) points deducted from the score. The student must contact his/her chef instructor to arrange to make-up the test/assignment prior to his/her return to the next scheduled class. If a student does not contact the chef instructor to make-up the test assignment before the day he/she returns to the next scheduled class, the student will receive a zero (0) for the test/assignment. STUDENTS WITH SPECIAL NEEDS: If you have any health impairments that require regular medication, or any disability that might affect your performance in the class or lab, and would like your chef instructor to make special accommodations, please call our campus Special Services Director at 818-364-7734 as soon as possible. They will help you arrange special accommodations for your classes. The special needs of each student are met, in part, by:

1. Group discussion at the “peer” level, providing for the interchange of ideas 2. Reading materials supplementing the required text material 3. Availability of the teacher for personal interviews and referral to appropriate community resources

as indicated.


EVALUATION METHODS: Grading is based upon weekly class assignments, participation, quizzes, some internet assignments, cooking practicals and a final written examination. Attendance and participation in class will also be evaluated.

GRADING PROCEDURES: All students are responsible for completing homework, projects, and assignments in a timely manner to earn assign points for each assignment described within the syllabus. Late work will not be accepted and those students that must turn in work late will lose points for completing assigned work late (10%). There will be no exception and late work could result in dismissal from the class.

1. Homework: 300 points Review and memorize all of the information contained in figures and tables assigned as homework. You will earn 10 points per chapter for homework each week.

2. Attendance, Participation in Class and Group Projects: 300 points

If you are not present in class for lecture, in-class assignments (fine dining lunch service), you will lose points and your grade will be lowered. Attendance is a very important part of your grade, and is required to pass the class. Proper cleaning of the modular kitchen areas is part of participation.

3. Quizzes and Final Examinations: 200 points There will be four quizzes worth 25 points each and final exam worth 100 points.

4. Individual Project: Plating Portfolio & PowerPoint- 200 points

Student will present their portfolio and PowerPoint presentation of entrees they have prepared during the course. Student will research several plating techniques online and present their research on a PowerPoint presentation during lecture portion on Week 14. Portfolio must have at least 20 photos of appetizers, entrees and dessert. PowerPoint must have at least 10 slides showing pictures of work completed during the fall semester. Be sure to upload the presentation in Canvas when is due and be ready to present. Homework 200

Class Participation 300 Quizzes 100 Midterm 50

Final 50 Practical Exams 100

Portfolio 100 PowerPoint 100

GRADES: 1000 – 950 = A; 949 – 800 = B; 799 – 750 = C 649 – 600 = D; 599 Below = F

20%

30%

10%5%

5%

10%

10%

10%

Grading

Homework

Class Participation

Quizzes

Midterm

Final

Practical Exam

Portfolio

Powerpoint


LAB CHECK OUT REQUIREMENTS:

• Food is not to be taken out of the lab unless authorized by the chef instructor.

• All pantry supplies and equipment returned to proper storage area before class ends. Class hours must be adhered.

• All cutting boards stacked in order of color for the next class

• All workstations and sinks cleaned and wiped dry.

• All appliances/equipment cleaned after use, including stove tops, French tops, all reach-in and walk-in refrigerator doors wiped cleaned, counter tops and cupboard doors.

• All equipment, supplies and dry herbs/spices must be put back in its proper space.

• All spills are to be wiped up and all wet towels placed in washing machine in lower level. If you use it, clean it! Floors swept and mopped.

IMPORTANT INFORMATION: Class hours must be adhered to. A student who misses three (3) absence days may be excluded by the chef instructor, but it is your (THE STUDENT) responsibility to drop or withdraw from the class. Continued tardiness will affect your attendance (2 tardy days = 1 absence; 6 tardy days = 3 absences = exclusion from class). If there is an emergency, the chef instructor can be contacted by phone or by email so that arrangements can be made. EVENTS FOR STUDENT PARTICIPATION: CCAC Diner Monday, September 19, 2016 DSPS Summit TBD LAMC/ CAI Family Holiday Celebration TBD Success Tips from Chef Sanchez:

▪ SHOW UP TO CLASS! ▪ Bring your books to every class ▪ Read the chapters prior to attending class in advance and review thoroughly ▪ Do not read other class’s books in the Culinary Arts class. I will take it away and sell it on eBay! ▪ No cell phones, Bluetooth, iPods, iPhones, laptops, iPads, tablets of any sort, PSP, DS, XBOX 360s, any

handheld contraption, etc. are allowed in the classroom or lab. No calls or text messaging while in class or lab. YOU are here to learn how to cook.

▪ HAVE FUN!


CULINARY ARTS INSTITUTE CLNART 102 – CULINARY FUNDAMENTALS II

Mon - Wed – 10:25 a.m. to 2:35p.m. Course Outline – Fall 2017

Please note that the schedule below may be subject to change.

WEEK 1 DATE TOPIC ASSIGNMENT

DAY 1 Mon

8/28 Class Introduction – Demo Rm. 232 Students to Report to Main Kitchen for Introductions, Class Objectives and Course Discussions

• Course Outline, Class Assignments, Handouts

• Weekly Group Rotation Schedule – Lunch

• ServSafe Food Handlers & TB Test Needed MEXICAN CUISINE WEEK LECTURE: Review Chapters 9, 10 and 11 Discuss Weekly Cycle Menus: Mexican Cuisine Week! PRINT WEEKLY CYCLE MENU!!! LAB – Students will prepare Lunch Mexican Cuisine menu items and build their skills in the Servery Café & Grill. Students will build their skills in the Servery Café & Grill and on the line for Lunch Service in the Executive Dining Room.

ON COOKING Please print cycle menu and review recipes prior to class.

WELCOME BACK STUDENTS! Assignment:

• Chapter 9 – Principles of Cooking

• Chapter 10 – Stocks and Sauces

• Chapter 11 – Soups

• Complete the following for each chapter: Chapter 9: Copy Tables 9.1 - 9.3 Chapter 10: Copy Tables 10.1 – 10.4 Chapter 11: Copy Tables 11.1 – 11.2 DUE on Wed., 9/6/17 by 11:59pm

ALL HOMEWORK IS SUBMITTED VIA EMAIL to [email protected] – NO EXCEPTIONS. ONLY EMAILS FROM YOUR LACCD.EDU WILL BE ACCEPTED.

DAY 2 Wed

8/30 LECTURE CONTINUE: Review Chapters 9, 10 & 11 LAB – Students will prepare Lunch Mexican Cuisine menu items and build their skills in the Servery Café & Grille. Check Weekly Cycle Menu every day before class! Check the Italian Cuisine Menu items.


Assignment Continue:

• Chapter 9 – Principles of Cooking

• Chapter 10 – Stocks and Sauces

• Chapter 11 – Soups

• Complete the following for each chapter: Chapter 9: Copy Tables 9.1 - 9.3 Chapter 10: Copy Tables 10.1 – 10.4 Chapter 11: Copy Tables 11.1 – 11.2 DUE on Wed., 9/6/17 by 11:59pm


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DAY 3 Mon

9/4 LABOR DAY COLLEGE CLOSED

DAY 4 Wed

9/6 ITALIAN CUISINE WEEK LECTURE: Review Chapters 12, 13 and 14 LAB – Students will prepare Italian Cuisine menu items for the Servery Café and for the Executive Dining Room Lunch Service.

ON COOKING Please print cycle menu and review recipes prior to class. HOMEWORK DUE Ch. 9, 10,11

Assignment Chapter 12 – Principles of Meat Cookery; Chapter 13 – Beef and Chapter 14 - Veal

• Complete the following for each chapter: Chapter 12: Copy Tables 12.1 – 12.2 Chapter 13: Copy Figures 13.1 Chapter 14: Copy Tables 14.1 – 11.2

DUE on Wed., 9/13 by 11:59pm


DAY 5 Mon

9/11 MEDITERRANEAN CUISINE WEEK LECTURE: Review Chapters 15, 16, and 17. LAB – Students will prepare Mediterranean Cuisine menu items for the Servery Café and for the Executive Dining Room Lunch Service.

ON COOKING Please print cycle menu and review recipes prior to class. QUIZ ONE – Chapters 9 through 14

Assignment Chapter 15 – Lamb Chapter 16 – Pork Chapter 17 – Poultry

• Complete the following for each chapter: Chapter 15: Copy Figures 15.1 - 15.2; Copy Table 15.1 Chapter 16: Copy Figures 16.1 – 16.2; and Copy Table 16.1 Chapter 17: Copy Tables 17.1 – 17.3 DUE on Wed., 9/20 by 11:59pm

DAY 6 Wed

9/13 LECTURE CONTINUE: Review Chapters 15, 16, and 17 LAB – Students will prepare Lunch Mediterranean Cuisine menu items for the Servery Café and for the Executive Dining Room Lunch Service.

ON COOKING Please print cycle menu and review recipes prior to class. HOMEWORK DUE Ch. 12, 13, and 14

Assignment continue: Chapter 15 – Lamb Chapter 16 – Pork Chapter 17 – Poultry

• Complete the following for each chapter: Chapter 15: Copy Figures 15.1 - 15.2; Copy Table 15.1 Chapter 16: Copy Figures 16.1 – 16.2; and Copy Table 16.1 Chapter 17: Copy Tables 17.1 – 17.3 DUE on Wed., 9/20 by 11:59pm


DAY 7 Mon

9/18 AMERICAN REGIONAL CUISINE WEEK LECTURE: Review Chapters 18, 19 and 22. LAB – Students will prepare Spanish Cuisine menu items for the Servery Café and for the Executive Dining Room Lunch Service.

ON COOKING

Please print cycle menu and review recipes prior to class.

Assignment Chapter 18 – Game Chapter 19 – Fish & Shellfish Chapter 22 – Potatoes, Grains and Pasta

• Complete the following for each chapter: Chapter 18: Copy Table 18.1 Chapter 19: Copy Figures 19.1 Chapter 22: Copy Tables 22.1 – 22.4



DAY 8 Wed

9/20 LECTURE CONTINUE: Professional Organizations LAB – Students will prepare American Regional Cuisine menu items for the Servery Café and for the Executive Dining Room Lunch Service.

ON COOKING Please print cycle menu and review recipes prior to class. HOMEWORK DUE Ch. 15, 16, and 14

Assignment continue: Chapter 18 – Game Chapter 19 – Fish & Shellfish Chapter 22 – Potatoes, Grains and Pasta

• Complete the following for each chapter: Chapter 18: Copy Table 18.1 Chapter 19: Copy Figures 19.1 Chapter 22: Copy Tables 22.1 – 22.4


DAY 9 Mon

9/25 PACIFIC RIM CUISINE WEEK LECTURE: Review Chapters 24, 26 LAB – Students will prepare Southeast Asian Cuisine menu items for the Servery Café and for the Executive Dining Room Lunch Service.


Assignment Chapter 24 – Salads and Salad Dressings; and Chapter 26 – Sandwiches; Chapter 24: Copy Tables 24.1 – 24.2 Chapter 26: Check Figures 26.1 & 26.2 DUE on wed., 10/4 by 11:59pm

DAY 10 Wed

9/27 LECTURE CONTINUE: Review Chapters 24, 26 LAB – Students will prepare Pacific Rim Cuisine menu items for the Servery Café HOMEWORK DUE Ch. 18, 19, and 22 QUIZ TWO – Chapters 15 through 19

Assignment continue: Chapter 24 – Salads and Salad Dressings Chapter 26 – Sandwiches

• Complete the following for each chapter: Chapter 24: Copy Tables 24.1 – 24.2 Chapter 26: Check Figures 26.1 & 26.2 DUE on Wed., 10/4 by 11:59pm


DAY 11 Mon

10/2 FRENCH CUISINE WEEK LECTURE: Review Chapters 23, 25 LAB – Students will prepare French Cuisine menu items for the Servery Café and for the Executive Dining Room Lunch Service.


Assignment Chapter 23 – Healthy Cooking Chapter 25 - Fruits

• Complete the following for each chapter: Chapter 23: Copy Tables 23.1 – 23.5 Chapter 25: Copy Figures 25.1 – 25.2 DUE on Wed., 10/11 by 11:59pm

DAY 12 Wed

10/4 LECTURE: Review Chapters 23 and 25 LAB – Students will prepare French Cuisine menu items for the Servery Café and for the Executive Dining Room Lunch Service. HOMEWORK DUE Ch. 24, 26 Study for Midterm Exam Cumulative Exam

Assignment continue: Chapter 23 – Healthy Cooking Chapter 25 - Fruits

• Complete the following for each chapter: Chapter 23: Copy Tables 23.1 – 23.5 Chapter 25: Copy Figures 25.1 – 25.2 DUE on Wed., 10/11 by 11:59pm


WEEK 7 DATE TOPIC ASSIGNMENTS

DAY 13 Mon

10/9 SOUTH AMERICAN CUISINE WEEK LECTURE: Review Chapters 35 and 36 LAB – Students will prepare Shout American Cuisine menu items for the Servery Café and for the Executive Dining Room Lunch Service.


Assignment Chapter 35 – Plate Presentation and Chapter 36 – Buffet Presentation

• Complete the following for each chapter: Chapter 36: Copy Tables 36.1 and Figures 36.1 – 36.4


DAY 14 Wed

10/11 LECTURE CONTINUE: Review Chapters 36 LAB – Students will prepare Cuisine menu items for the Servery Café and for the Executive Dining Room Lunch Service. HOMEWORK DUE Ch. 23, 25 MIDTERM EXAM Due at Midnight 11:59

Assignment continue:

• Chapter 35 – Plate Presentation and Chapter 36 – Buffet Presentation

• Complete the following for each chapter: Chapter 36: Copy Tables 36.1 and Figures 36.1 – 36.4



DAY 15 Mon

10/16

SPANISH CUISINE WEEK LECTURE: Review Hand outs LAB – Students will prepare Spanish Cuisine menu items for the Servery Café and for the Executive Dining Room Lunch Service.

Assignment List ALL Professional Organizations on pages 1111 and 1112. DUE on Wed., 10/25 by 11:59pm

DAY 16 Wed

10/18 LECTURE: Review Hand out LAB – Students will prepare Spanish Cuisine menu items for the Servery Café and for the Executive Dining Room Lunch Service. HOMEWORK DUE Ch. 35 and 36

Assignment continue: List ALL Professional Organizations on pages 1111 and 1112. DUE on Wed., 10/25 by 11:59pm


DAY Mon

10/23 CYCLE MENU BEGINS LECTURE: TBD LAB – Students will prepare Mexican Cuisine menu items for the Servery Café and for the Executive Dining Room Lunch Service.

Assignment List ALL Appendix III items on pages 1113 and 1114.


DAY Wed

10/25 LECTURE: TBD LAB – Students will prepare Mexican Cuisine menu items for the Servery Café and for the Executive Dining Room Lunch Service. HOMEWORK DUE Professional Organizations pg. 1111 and 1112

Assignment List ALL Appendix III items on pages 1113 and 1114. DUE on Wed., 11/1 by 11:59pm


DAY 17 Mon

10/30 TBD CUISINE WEEK LECTURE: TBD LAB – Students will prepare Italian Cuisine menu items for the Servery Café and for the Executive Dining Room Lunch Service.

Assignment List ALL Appendix III items on pages 1116 and 1117. DUE on Wed., 11/8 by 11:59pm


DAY 18 Wed

11/1 LECTURE: TBD LAB – Students will prepare Lunch Italian Cuisine HOMEWORK DUE Appendix III pg. 1113 and 1114

DUE on Wed., 11/8 by 11:59pm QUIZ 3 Chapters 22 through 25


DAY 19 Mon

11/6 TBD CUISINE WEEK LECTURE: TBD LAB – Students will prepare French Cuisine menu items for the Servery Café and for the Executive Dining Room Lunch Service.

Assignment List ALL items on Appendix IV on pages 1118 - 1119 DUE on Wed., 11/15 by 11:59pm

DAY 20 Wed

11/8 LECTURE: TBD LAB – Students will prepare French Cuisine menu items for the Servery Café and for the Executive Dining Room Lunch Service. HOMEWORK DUE Appendix item III pg. 1116 and 1117

Assignment List ALL items on Appendix IV on pages 1118 - 1119



DAY 21 Mon

11/13 TBD CUISINE WEEK LECTURE: TBD LAB – Students will prepare Spanish Cuisine menu items for the Servery Café and for the Executive Dining Room Lunch Service.

Assignment – TBD PRACTICE ROTATION

DAY 22 Wed

11/15 LECTURE: TBD LAB – Students will prepare Spanish Cuisine menu items for the Servery Café and for the Executive Dining Room Lunch Service. HOMEWORK DUE Appendix III pg. 1118 and 1119

Assignment – TBD QUIZ 4 Chapter 26, 35, and 36


DAY 23 Mon

11/20 TBD CUISINE WEEK LAB – Students review for cooking practical’s

Assignment Practice rotation

DAY 24 Wed

11/22 TBD CUISINE WEEK LAB – Students review for cooking practical’s

Assignment Practice rotation


DAY 25 Mon

11/27 TBD CUISINE WEEK LECTURE: TBD LAB – Students review for cooking practical’s

Assignment – TBD DUE on TBD PORTFOLIOS DUE!

DAY 26 Wed

11/29 LECTURE: TBD LECTURE: TBD LAB – Students review for cooking practical’s

Assignment – TBD DUE on TBD PORTFOLIOS DUE!


DAY 29 Mon

12/4 TBD CUISINE WEEK INDIVIDUAL COOKING PRACTICALS

• Assignment – TBD PRACTICAL FINAL

DAY 30 Wed

12/6 LECTURE: TBD INDIVIDUAL COOKING PRACTICALS

• Assignment – TBD PRACTICAL FINAL


DAY 31 Mon

12/11 WRITTEN FINALS CUMULATIVE EXAM

WRITTEN FINAL CUMULATIVE EXAM

DAY 32 WED

12/13 KITCHEN CLEAN UP EXTRA CREDIT


PLEASE NOTE: THIS COURSE OUTLINE IS A GUIDE FOR THE CLASS AND MAY BE MODIFIED OR REVISED TO ENHANCE THE LEARNING OUTCOMES OR CHANGED DUE TO EVENTS THAT ARE OUTSIDE THE CONTROL OF THE CULINARY ARTS DEPARTMENT AND THE CHEF INSTRUCTOR. THE SYLLABUS IS SUBJECT TO CHANGE ACCORDING TO LA MISSION COLLEGE’S SCHEDULE AND PRODUCT & INGREDIENT AVAILABILITY.

NOTE: Remember to check this Fall 2017 Schedule and register early! Classes may be cancelled due to low enrollment or classes may be full and closed. COLLEGE RESOURCES FOR STUDENTS Admissions and Records: Students can register for classes, request transcripts, file petitions for graduation, and drop classes at this office. For more information call 818-833-3322 or visit: http://www.lamission.edu/admissions/ Assessment Center: Offers student assessments in English, English-as-a-Second-Language (ESL) and Mathematics. Please contact the Assessment Center at (818) 364-7613 for more information or visit http://www.lamission.edu/assessment/ Bookstore: For hours of operation, book availability, buybacks, and other information call 818-364-7767 or 7768 or visit http://eagleslanding.lamission.edu/default.asp Counseling Department Office: For appointments and information call 818-364-7655 or visit http://www.lamission.edu/counseling/ Disabled Students Programs and Services (DSP&S): For appointments, eligibility and information call 818-364-7732 or visit http://www.lamission.edu/dsps/ Extended Opportunity Programs and Services (EOPS): For appointments, eligibility and information call 818-364-7645 or visit http://www.lamission.edu/eops/ Financial Aid: For information and applications call 818-364-7648 or visit http://www.lamission.edu/financialaid/ Library: For information on hours, resources, workshops, and other services contact 818-364-7106 or visit http://www.lamission.edu/library/ Tutoring Services in Learning Center: Laboratories for Learning, Writing, Math & Science. Walk-in and appointment services offered. Call 818-364-7754 or visit www.lamission.edu/learningcenter/ GENERAL CALENDAR DATES Online Applications Accepted ..................................................................................................... Year Round Assessment and Orientation ....................................................................................................... Year Round Residency Determination Date .................................................................................................... August 27 DAY AND EVENING CLASSES BEGIN ............................................................................................. August 28 Saturday classes begin .................................................................................................................. September 2

http://www.lamission.edu/learningcenter/


Last day to process Audit Add Request ......................................................................................... September 10 Last day for Section Transfer ......................................................................................................... October 7 Classes end .................................................................................................................................... December 17 FINAL EXAMS ................................................................................................................................. December 11- 17 PRIORITY Registration Dates - Enrollment is by appointment ONLY, through the Internet. (You may not register before your appointment.) CalWORKS, EOPS, DSPS, Foster Youth and Veterans ..................................................................... May 15 Continuing Students ....................................................................................................................... May 22 New and re-entering students ....................................................................................................... June 9 ADD Dates - Late ADDs are not permitted Deadline to add online ................................................................................................................. August 28 Deadline to add full term (16-week) classes in person ................................................................ September 10 NOTE: Short Term and Late Start classes have different Add & Drop deadlines. Please check with your instructor. DROP CLASSES ON-LINE ONLY (16-week classes) Drop classes without receiving a “W” with refund (By Internet only) ......................................... September 10 Drop classes without incurring fees or with a refund (Registration/parking/non-resident fees/semester-length classes) (By Internet only) ............................................................................................................................. September 11 Drop classes with a “W” – A letter grade is required after this date forward - (By Internet only) ............................................................................................................................. November 19 *PLEASE NOTE: The District required earlier and revised deadlines starting Summer 2012. A “W” will appear on your transcript record after this date. REMINDER: There is a new LACCD enrollment limit. The limit is now three times to take a class and includes both substandard grades and withdrawals.

If you stop attending a class (or wish to drop a class), YOU MUST DROP THE CLASS YOURSELF – OFFICIALLY – on or before November 19, 2017 (by Internet only). Failure to do so may result in a grade of “F” in that class. LATE ENROLLMENT: The college reserves the right to cancel or extend late enrollment for reasons relating to student enrollment, level of financial support, or any other reason at the discretion of the LACCD (District) and Los Angeles Mission College. FOR THOSE WITH DISABILITIES, ALTERNATE FORMATS OF THIS SCHEDULE ARE AVAILABLE BY CALLING 818.833.3313 HOLIDAYS (College CLOSED): Labor Day – September 5; Veteran’s Day – November 11; Thanksgiving – November 24 to 27; Winter Holiday - December 18th to February 16th

NOTE: Remember to check this fall 2017 Schedule and register early! Classes may be cancelled due to low enrollment or classes may be full and closed. There are no “wait lists” available at LA Mission College. If you stop attending a class (or wish to drop a class) YOU MUST DROP THE CLASS YOURSELF – OFFICIALLY – on or before May 8 (By Internet only) Failure to do to may result in a grade of “F” in that class. REGISTRATION INFORMATION: Website – www.laccd.edu (Student Information System) Admission Regular Office Hours (Hours are subject to change. Please check LAMC website) Monday through Thursday – 8:30 am to 6:30 pm Friday – 8am to 12:00 pm HOLIDAYS (College CLOSED): Labor Day – September 4 Veteran’s Day – November 10 Thanksgiving – November 23 - 26


VISIT OUR WEBSITE FOR UPDATED INFORMATION ON NEW CLASSES AND CANCELLED CLASSES: www.lamission.edu/schedules LATE ENROLLMENT: The College reserves the right to cancel or extend late enrollment for reasons relating to student enrollment, level of financial support, or any other reason at the discretion of the LACCD (District) and Los Angeles Mission College. FOR THOSE WITH DISABILITIES, ALTERNATE FORMATS OF THIS SCHEDULE ARE AVAILABLE BY CALLING 818.833.3313 COLLEGE MISSION STATEMENT Los Angeles Mission College is committed to the success of our students. The College provides accessible, affordable, high quality learning opportunities in a culturally and intellectually supportive environment by: • Ensuring that students successfully transfer to four-year institutions, prepare for successful careers in the workplace, and improve their basic skills; • Encouraging students to become critical thinkers and lifelong learners; • Providing services and programs that improve the lives of the diverse communities we serve

http://www.lamission.edu/schedules

Download - CULINARY ARTS INSTITUTE CLNART 102 CULINARY … · • No nail polish, faux nails or rings. Nails must be trimmed and short. No excuses. • No earrings, nose rings or facial piercings

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