Instructor: Watson, Michelle

Email:watsonma@lamarpa.edu

Phone: (409) 681-4311

Office Location and Hours: The Press Building 549 4th Street, Room 106C

Additional Contact Information: Office Hours-M-F 1-3pm

A study of the fundamental principles of food preparation and cookery.

To include Brigade System, cooking techniques, material handling, heat transfer, 

sanitation, safety, nutrition, and professionalism.

Professional Cooking 10th edition- by Wayne Gisslen 

(9781119399612) Wiley

On Cooking 6th Edition (Not required)

Textbook Purchasing Statement: A student attending Lamar State College Port Arthur is not under any obligation to purchase a textbook from the college-affiliated bookstore. The same textbook may also be available from an independent retailer, including an online retailer.

Black Hat

Chef Coat 

Black Pants 

Slip Resistant Black Shoes

Knife Kit 

Students are required to attend lab classes every day in uniform.

None

• Demonstrate skills in knife, tool and equipment identification, proper use, technique and handling. 

• Operate equipment safely, properly and efficiently. 

• Demonstrate proficiency in dry and moist heat cooking methods.

• Produce a variety of food products applying principles of food handling and preparation.

• Implement professional standards in food production.

• Identify concepts, terms, and phrases associated with the culinary arts and hospitality industry. 

• Identify and implement sanitation and safety procedures and regulations as required in the industry. 

• Use fundamental cooking and baking techniques as well as advanced cooking skills. 

• Identify and use advanced food service management theory, including food and labor cost controls, labor regulations, tax laws , tip 

reporting, franchise regulations and product liability laws.

•Introduction to Food Service, The Syllabus, LSCPA Culinary Program. Tour.

The Kitchen. The History of the Culinary Profession.

• Sanitation and Safety. 

•Knives: Knife Handling and Proper Knife Techniques. 

•The basic knife cuts. 

• Food Preparation. 

• Cooking, Equipment, and Measurement. 

• Menus, Nutrition, and Recipes. 

• Building Flavor, Body, and Texture. 

•Stocks and Soups.

• The 5 Mother Sauces and their derivatives

• Basic Meat Fabrication, Primal cuts and Meat Cookery. 

• Poultry Cuts and Cooking

•Fish and Shellfish Cookery. 

•Vegetables, Grains, and Pasta/Sides.

 •Breakfast, Brunch and Dairy Products. 

 •Pantry Production. 

 •Food Production and Food Presentation.

Unit 1+2

Chapter Assessment Questions and Discussion Questions

Unit 3+4

Quiz and Assignment

Unit 5+6

Quiz and Test

Unit 7+8

Quiz, Assignment, Written and Practical Exam

Part 1-Written Exam. Monday, December 3rd 9:00 am-10:40am

Part 2-Wednesday, December 4th at 9:00-12:00pm-with 1 hour for clean-up and sanitation.

90 - 100=A

80 - 89=B

70 - 79=C

60 - 69=D

Below 59 = F

Tests - 30%

Assignments - 10%

Quizzes - 20%

Final Exam - 15%

Class Participation/Lab Participation (Discussion) 15% 

Attendance 10%

Do not leave the building for any reason without letting the Chef know.

LATE WORK is highly discouraged and will incur a 

10 point penalty for every day it is late.  

There will be a practical final exam.

All students must take the exam on the scheduled date 

and time, and failure to do so will result in a 0 on the 

final exam.

Every student MUST have a copy of the required 

textbooks by the SECOND week of class. 

The student will still be responsible for any 

assignments given. 

Students are responsible for completing all 

assignments. 

A failure to follow oral and/or written instructions will 

result in penalties.

Academic dishonesty will result in a zero on any 

assignment; a second incidence of academic dishonesty 

will be handled based on campus policies and 

procedures with the department chair. 

No cell phones should be visible or heard during class. 

No earbuds or listening devices. This includes 

classroom and lab/kitchen. 

Students must be in a clean uniform and in full uniform 

at all times.

If you arrive to class out of uniform or in a dirty 

uniform you will be asked to leave for the day and marked absent. 

You may use the kitchen washer/dryer to clean your 

uniform with permission, if you need to. 

Hair must be neat and off the shoulder with a hat or 

secured in hair net. 

No large earrings or dangling jewelry. 

No heavy perfumes or colognes. 

No long/artifical fingernails.

IN THE KITCHEN/LAB-All students are required to clean up after themselves. 

Students must clean ALL of their own dishes, any and 

all equipment used and work stations top and bottom. 

Including floors and counters and all surfaces. Dish 

room, sinks, walk-ins and refrigeration. 

Each class will sweep and mop and take out the trash to 

the dumpster at the end of class every day. 

Large kitchen maintenance and deep cleaning projects 

will be assigned regularly and counted as lab time as 

needed to keep up with maintaining a spotless and 

organized kitchen. 

Students will put dishes away from the previous class 

before starting cooking for the day. 

Proper storage and rotation of food deliveries and 

maintaining organization of stored foods will be the 

responsibility of students as instructed by the Chef.

No student will be excused from the kitchen until they 

are checked out by the Chef. 

All students will stay until all cleaning is complete and 

the class will be excused as a group together. 

Please schedule work around class time. 

No one will be permitted to leave class before the rest 

of the class is dismissed, unless it is an emergency.

No food is to leave the kitchen without permission of 

the Chef. 

Do not go behind the counter of the Bistro or help 

yourself to things in the Bistro for any reason.

There is a mandatory 'All Hands On Deck' Super Clean-up of the kitchen at the end of each Semester.

Attendance is 10% of your grade in this class.

Students more than 15 minutes late will be marked 

absent for the day. 

Students more than 15 minutes late will not be allowed 

to join the class that day. I will not let you join the rest of the class in lab if you 

are more than 15 minutes late to class.

Please notify me if you will be absent. 

Extended absences will be handled on a case by case basis.

Please enter through the front door of the building.

A hat or hair covering is required in the kitchen at all times. If you 

don't have one, a hairnet will be provided. 

Students clean as a team. Everyone must stay until all 

the clean-up is done. No exceptions. 

Please do not take this class if you can't work it around 

your work schedule. 

Students must be checked-out with a walk-through upon completion of 

clean-up before you can leave for the day. 

No food is to exit the building (including food you 

make) without permission from the Chef. 

Do not go behind the counter in the Bistro for any 

reason.

Be sure to check your campus email and Course Homepage using MyLSCPA campus web portal. You can also access your grades, transcripts, academic advisors, degree progress, and other services through MyLSCPA.

Academic honesty is expected from all students, and dishonesty in any form will not be tolerated. Please consult the LSCPA policies (Academic Dishonesty section in the Student Handbook) for consequences of academic dishonesty.

The Americans with Disabilities Act (ADA) is a federal anti-discrimination statute that provides comprehensive civil rights for persons with disabilities. Among other things, this legislation requires that all students with disabilities be guaranteed a learning environment that provides for reasonable accommodation of their disabilities. If you believe you have a disability requiring an accommodation, please contact the Accessibility Services Coordinator, Room 119, in the Ruby Fuller Building. The phone number is (409) 984-6241.

No food or tobacco products are allowed in the classroom. Only students enrolled in the course are allowed in the classroom, except by special instructor permission. Use of electronic devices is prohibited.

This syllabus is part of LSCPA's efforts to comply with Texas House Bill 2504.

As per Texas law and LSCPA policy, all LSCPA employees, including faculty, are required to report allegations or disclosures of child abuse or neglect to the designated authorities, which may include a local or state law enforcement agency or the Texas Department of Family Protective Services. For more information about mandatory reporting requirements, see LSCPA's Policy and Procedure Manual.

LSCPA is committed to establishing and maintaining an environment that is free from all forms of sex discrimination, including sexual harassment, sexual violence, and other forms of sexual misconduct. All LSCPA employees, including faculty, have the responsibility to report disclosures of sexual misconduct, including sexual harassment, sexual assault (including rape and acquaintance rape), domestic violence, dating violence, relationship violence, or stalking, to LSCPA's Title IX Coordinator, whose role is to coordinate the college's response to sexual misconduct. For more information about Title IX protections, faculty reporting responsibilities, options for confidential reporting, and the resources available for support visit LSCPA's Title IX website.

For more information about the Clery Act and crime reporting, see the Annual Security & Fire Safety Report and the Campus Security website.

If you have a grievance, complaint, or concern about this course that has not been resolved through discussion with the Instructor, please consult the Department Chair.