CHEF 1341-1
Instructor Information
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
Course Description
A study of the development of regionl cuisines in the United States, with emphasis on the similarities in production and service systems.
Application of skills to develop, organize and aquire knowledge of recipe strategies and production systems.
similarities in production and service
systems. Application of skills to develop,
organize, and acquire knowledge of recipe
strategies and production system
Required Textbook & Materials
American Regional Cuisines by Lou Sackett, David Haynes
9780131109360
Textbook Purchasing Statement
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.
Additional Materials/Resources
Black Hat
Chef Coat
Black Pants
Slip resistant Black Shoes
Knife Kit/Roll
Pen and Paper
Pre-requisites/Co-requisites
None
Learning Outcomes
- A study of the development of regional cuisines in thr United States, with emphasis on the histories, similarities in production and service systems.
- Application of skills to develop, organize, and acquire knowledge of indigenous ingredients, recipe strategies and production systems.
Program Student Learning Outcomes
- Compare the unique similarities and differences in American cuisines and their regions.
- Explain the importance of the immigration phenomena in the shaping of American cuisine.
- Understand the historical limitations of using regional crops, preservation techniques and the use of seasonal heirloom recipes.
- Produce regional cuisine recipes which employ standard principles, concepts, and quality factors.
Lecture Topics Outline
Introduction to the study of Regional Cuisines; Geographical divisions of regions, topography and history
New England
Southern
Mid-Atlantic
Chesapeake Bay
Appalachian
Southern Louisiana-Cajun/Creole
Tex-Mex
California
PNW
Hawaii
NYC
Floribbean
Major Assignments Schedule
Test-Chapters 1-4 9/29
Test-Chapters 5-8 10/22
Test Chapters 9-12 11/12
Written Final 12-1 Regional Overview. Menu for Practical Due
Practical Exam:12-3
Final Exam Date
Part1-December 1st-Written Exam. 9:00am-10:40am
Part 2-December 3rd-Practical Exam. 9:00am-1pm
Grading Scale
A-90-100
B-89-80
C-79-70
D-69-60
F-59-below
Determination of Final Grade
Tests 40%
Assignments/Projects 15%
Final Exam 20%
Discussion/Lab 15%
Attendance 10%
Instructor Policies
| LATE WORK is highly discouraged and will incur a 10 point penalty for every day it is late. Due dates are given and provide enough time to complete all work. 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 show up to class out of uniform or in a dirty uniform you will be sent home. You may use the kitchen washer/dryer to clean your uniform 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. 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. |
Attendance Policy
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.
Additional Information
MyLSCPA
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
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.
ADA Considerations
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.
Facility Policies
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.
HB 2504
This syllabus is part of LSCPA's efforts to comply with Texas House Bill 2504.
Mandatory Reporting of Child Abuse and Neglect
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.
Title IX and Sexual Misconduct
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.
Clery Act Crime Reporting
For more information about the Clery Act and crime reporting, see the Annual Security & Fire Safety Report and the Campus Security website.
Grievance / Complaint / Concern
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.