CUL 102 Addendum - Spartanburg Community College · Absences from class cannot be made up. This is extremely important for LAB classes. Students are encouraged to maintain 100% attendance

CUL 102 Principle of Food Production 2 Pre-Req: CUL 101 Principles of Food Production 1.

Class 1, Lab 6, Credit 3 | Semester Year

This addendum is for reference only. Your instructor will provide a completed copy to include instructor information, drop date and course schedule dates.

Instructor Information

Name: …

Phone: …

Email: …

Office: …

Hours: …

Course Description

This course is a study of the preparation of food categories such as sauces, salads, baked products, meats, poultry, vegetables, etc. Special attention is given to presentation and garnishing

Course Outcomes

1. Monitor locally enforced food code standards as regulated and inspected by SC DHEC. 2. Define and classify a variety of stocks, soups and sauces 3. Fabricate a variety of meat, poultry and seafood items. 4. Prepare and critique foods using different cooking methods

Textbook(s):

Labensky, Sarah R., Priscilla Martel, and Hause, Alan M. On Cooking, Update, Boston: Pearson, 2016. ISBN: 97801345855-8

Additional Materials Needed:

All items can be purchased at the campus bookstore The Book Inn

SCC Logo Chef Coat

Black and White Check Chef Pants

White Skull Cap

Black non-skid shoes

White or Black Plain T-Shirt

SCC knife kit

Digital Thermometer

Three Ring Binder

Calculator

Sharpie and Pen

NOTE: Students who do not adhere to the SCC Culinary Uniform Policy as stated in the Culinary Orientation Packet will NOT be permitted to class. A grade of ZERO will be entered in the grade book for the Day’s lab grade.

Method of Instruction

This course will consist of both lecture and lab hours. The amount will depend on the subject matter for that class.

Class Communication

Edmodo will be used for all class communication. Use the following code to login at https://www.edmodo.com/

Code:

Quizzes and Tests

There will be a quiz at the beginning of each class on the previous material. The lowest quiz grade will be dropped. Unit test will be administered on weeks 8, 12 AND 14. Final practical exam will be week 14. No make-up date allowed after due date.

If you need to take a test prior to the testing date, consult with your instructor first to schedule a proctored test in the Exams Testing Center located in the P Dan Hull Building Rm E3.

Homework Assignments

Homework assignments, Test Your Knowledge Packets, will be assigned with each chapter. No assignments will be accepted after the due date. All work can be turned in through Edmodo or placed under instructor’s office door on or before due date

Lab

For Lab weeks, students will be expected to prepare, prior to class, a mise en place sheet for the lab assignment. Sanitation duties will be assigned to students to be completed for each lab. There will be an opening and a closing assignment. Students will be expected to follow all kitchen sanitation, safety rules and regulations as outlined in the Culinary Orientation Packet.

Tutoring

Tutoring Lab is open to all SCC students. It is located in the P Dan Hull Building Rm 02

Attendance and Participation:

Absences from class cannot be made up. This is extremely important for LAB classes. Students are encouraged to maintain 100% attendance. If you must be absent from class, it is your responsibility to inform your instructor PRIOR to being absent. In the event of same-day illness or other emergency, please notify your instructor as soon as possible.

For more information on attendance and participation, visit the Standard SCC Course Policies at http://www.sccsc.edu/SyllabiPolicies.

Drop/Withdrawal:

Students have until ____________ to drop the course. If you withdraw from a course before or

on the Withdrawal Deadline or Drop Date, you will receive a “W.” It is the student’s

responsibility to withdraw from the course. A student who stops attending class and fails to

initiate a withdrawal will remain on the class roster. A student who does not complete an

assignment, test, or final exam in the course will receive a zero for each missing grade and the

final course grade will be calculated accordingly. For more information on adding or dropping a

course, visit the Standard SCC Course Policies at http://www.sccsc.edu/SyllabiPolicies.

https://www.edmodo.com/

http://www.sccsc.edu/SyllabiPolicies




Grading System:

A 90 - 100

B 80 - 89

C 70 - 79

D 60 - 69

F 00 - 59

Grade Calculation Method:

Quiz 20% (Failure to take Quiz on/or before assigned date will result in a 0)

Unit Test 20% (Failure to take a Unit Test on/or before assigned date will result in a 0)

Lab/Assignments 20% (No Labs Will Be Allowed to Be Made Up/or late assignments accepted)

Practical Exam 20% (Failure to complete this practical on assigned date will result in a 0)

Final Exam 20% (Failure to take this test on/or before assigned date will result in a 0)

TOTAL: 100%

Standard SCC Course Policies:

Please review the Standard SCC Course Polices on the following topics:

Academic Integrity

Academic Misconduct

Add/Drop period

Appeals Process

Class Attendance

Classroom Behavior (traditional and online)

Classroom Conduct/Expectations

Lab Procedures (general SCC policy regarding this)

Services For Students with Disabilities

Online Confidentiality

Withdrawal Policy

Course Schedule

See the following pages for a detailed list of what outcomes, topics, assignments, lab activities and recipes will be covered for each week. Please pay attention to any given dates. There will be a practical exam on week 14. It will count as a Unit test. As a reminder, no make-up homework, quizzes/tests, or labs will be allowed.

The course schedule is tentative and is subject to change. When and if changes are made, you will be notified.

http://www.sccsc.edu/SyllabiPolicies/

Week One: REVIEW

Topics to Review:

Proper mise en place with pertinent Critical Control Points

The evaluation process and evaluation forms

Team sanitation duties and rotations

The role of the steward and the steward’s checklist

Proper equipment handling

Student Learning Objectives

Demonstrate correct sanitation techniques

Demonstrate correct knife handling and cutting techniques

Demonstrate the use and calibration of a thermometer

Classroom Lecture/Activities

Review of Sanitation Rules and Regulations

Review opening and closing procedures

Review Mise En Place and station set up

Review Calibration of a thermometer

Lab Assignments

Knife Skills: o Slicing:

Chiffonade, Rondelles, Diagonals, Oblique, Lozenges o Chopping:

Coarse Chop Mirepoix, Finely Chopped Parsley o Cutting Sticks:

Julienne, Brunoise, Batonnet, Dice (small, medium and large) o Mince:

Garlic, Shallots o Dice:

Small, Medium and Large, Onion o Tourner:

Carrot and Potato o Parisiennes:

Fruit

Week Two: STOCKS AND SAUCES part 1


Prepare a variety of stocks

Recognize and classify sauces

Use thickening agents properly

Prepare a variety of classic and modern sauces

Identify and understand the uses for basic stocks

Explain the principles of making stock

Understand and prepare mirepoix and matignon

Prepare a variety of basic stocks

ACF Required Knowledge and Skills Competencies

Define stock and describe its uses

Identify different types of stocks

List the basic ingredients needed for making stocks

Describe the functions of the ingredients in stock preparation

Describe the process of making stocks


Evaluate the quality of a properly made stock


PowerPoint: Stocks and Sauces

Culinary Terminology to Describe Sauces

Instructor Demo

Discuss and demonstrate ingredients for stock making

Discuss and demonstrate mirepoix and matignon

Discuss and demonstrate the steps in stock making

Browning bones for stock

Skimming

Proper cooling techniques

Degreasing

Discuss the uses for basic stocks

Lab Assignments

Production: o Prepare and present mirepoix and caramelized mirepoix. o Prepare and present basic stocks. o Cool, label and store stocks

Recipes: o White Stock o Brown Stock o Fish Stock o Vegetable Stock o Court Bouillon

Week Three: STOCKS AND SAUCES Part 2

QUIZ: Stocks and Sauces



Recognize and classify sauces

Use thickening agents properly

Prepare a variety of classic and modern sauces

Identify and understand the uses for basic stocks

Explain the principles of making stock

Understand and prepare mirepoix and matignon

Prepare a variety of basic stocks


Define, describe and explain the purpose of sauces

Identify and prepare the grand sauces

Describe the functions of the ingredients in sauces

Evaluate the quality of a properly made sauce


PowerPoint: Stocks and Sauces Part 2

Instructor Demo

Preparing a roux (white, blond and brown)

Incorporating a roux into liquid

Thickening a sauce using cornstarch (slurry)

Finishing a Sauce (Reduction, Straining, Monter Au Beurre)

Prepare and use a liaison

Repair a Broken Sauce

Lab Assignments

Recipes: o Bechamel – Mother Sauce

Small Sauce – Mornay Sauce o Veloute – Mother Sauce (Chicken)

Small Sauce – Supreme Sauce o Espagnole (brown sauce) – Mother Sauce

Small Sauce – Demi Glace o Tomato Sauce – Mother Sauce

Small Sauce – Milanaise o Hollandaise – Mother Sauce

Small Sauce – Bernaise

Team 1: Roux (3 types) Sauteed Chicken Breast with Supreme Sauce

Team 2: Roux (3 types) Poached Fish with Milanaise Sauce

Team 3: Roux (3 types) Sautéed Haricot Verts with Mornay Sauce and Rice Pilaf

Team 4: Roux (3 types) Roasted Asparagus with Bernaise Sauce and Green Salad with vinaigrette dressing

Week Four: STOCKS AND SAUCES Part 3


Understand and prepare a Beurre Blanc Sauce

Understand the composition and use of compound butters

Prepare a Pan Gravy and a Pan Sauce and understand the differences


Prepare a variety of non-grand/classical sauces

Instructor Demo

Prepare and store a compound butter

Using compound butters in dishes

Prepare Beurre Blanc Sauce

Prepare and discuss differences of a Pan Sauce and a Pan Gravy

Lab Assignments

Team 1: Grilled Flank Steak with a pan sauce. Pink Peppercorn Beurre Blanc Sauce

Team 2: Pork Tenderloin with a pan sauce. Grain of student choice.

Team 3: Compound butter of student choice, with Chef’s approval, to be used with roasted carrots. Lemon Dill Beurre Blanc Sauce

Team 4: Compound butter of student choice, with Chef’s approval, to be used with broccoli. Potato side dish of student choice.

Week Five: SOUPS and SANDWICHES

Lesson 1: Soups


Prepare a variety of clear and thick soups to include: o Clear – Broth and Consomme o Thick - Puree and Cream o Special – Chowder, Gumbo, Bisque, etc. o Cold – Fruit, Cold Savory, Cooked, etc.

Review of the techniques used in preparing soups

Garnish and serve soups appropriately


Define and describe soup and identify its two basic categories

Prepare a variety of soups from each category

Describe the process of making each category of soup

Evaluate the quality of a properly made soup


PowerPoint: Soups

Soup du Jour o Working in small groups, create a soup menu for an imagined restaurant. You will

need to agree on the style of the restaurant before creating a menu of soups, one of each type covered in this chapter: broth-based, cream, purée and chowder, bisque or cold soup.

o Each group will write menu descriptions of its four soups that detail the main ingredients and garnish.

Instructor Demo

How to prepare a consommé

How to prepare a cream based soup (Cream of Broccoli)

How to puree a soup (Puree of Split Pea Soup)

Lab Assignments

RECIPES: o Hearty Vegetable Soup

o Mulligatawny Soup

o Roasted Corn Chowder

o Gazpacho

Lesson 2: Sandwiches


Select high-quality sandwich ingredients

Identify different types and styles of sandwiches

Prepare sandwiches to order


Identify and describe the purpose of the elements of a sandwich

Prepare a variety of hot and cold sandwiches

Evaluate the quality of sandwiches


PowerPoint: Sandwiches

Sandwich Bar o Each student will invent and illustrate a signature sandwich outside of class inspired

by the recipes in this chapter. o Students will turn in a drawing of their sandwiches with all of the basic components

labeled, including bread, spread, filling and garnishes. As a follow-up, post the illustrations by sandwich category (cold, cold open-faced, hot open faced) and have the entire class vote on the most appealing and innovative sandwich in each category.

o Working in groups of 4-5, students will map out a sandwich serving station and the mise en place necessary to make all of their sandwiches.

Instructor Demo

How to use and clean a slicer

How to use a panini grill

How to set up a typical sandwich line

Lab Assignments

RECIPES: o Hamburger (allow student to prep toppings of their choice)

o Cubano (Cuban grilled ham and pork sandwich)

o Reuben Sandwich

o Monte Cristo Sandwich

o Club Sandwich

Week Six: CHARCUTERIE Part 1

QUIZ: Soups and Sandwiches


Prepare a variety of forcemeats

Identify several cured pork products


PowerPoint: Charcuterie

Instructor Demo

How to use a standard meat grinder

How to prepare a country – style forcemeat

How to prepare a basic forcemeat

How to prepare a mousseline forcemeat

How to prepare a sausage

Lab Assignments

Sausage Making o Working in groups, students will prepare different forcemeat recipes from On Cooking

or another source. Class will taste and comment on the seasonings of each group’s forcemeat before filling the casings.

RECIPES: o Chorizo

Week Seven: CHARCUTERIE Part 2

QUIZ: Charcuterie


Assemble and cook a variety of pâtés, terrines and sausages

Understand the proper methods for brining, curing and smoking meats and fish


PowerPoint: Charcuterie

Instructor Demo

How to prepare a Terrine

How to prepare an aspic coated pate

How to coat foods with sauce chaud - froid

Lab Assignments

RECIPES: o Vegetable Terrine in Brioche o Salmon Mousse o Gravlax with Accompaniments

Students will prepare Charcuterie platters for evaluation by students and instructors.

Week Eight: MIDTERM PRACTICAL EXAM

EXAM: UNIT TEST 1 Stocks and Sauces, Soups and Sandwiches, Charcuterie

Practical Student Evaluation:

Students will be evaluated by the instructor on:

1. Consommé with 2 – 3 garnishes 2. Vegetable Cuts 3. Emulsified Sauce

Students will receive feedback from the instructor about their techniques, sanitation skills, ability to work as a team and mise en place.


Students will be divided up into groups. Each group will pull from a hat the assigned emulsified sauce they will need to prepare.

Lab Assignments

30% - Consommé with 2 – 3 garnishes o Students may choose from brunoise carrots, concasse tomatoes, or sliced scallions. o One garnish must come from vegetable cuts. o Each group will prepare 3qts. o Two hot cups will be presented and evaluated by the students and instructor.

30% - Vegetable Cuts o Fine Julienne Carrot 2oz. o Batonnet Rutabaga 4oz. o Brunoise Carrot 2oz. o Tourney Potato 4 each o Waste Material

30% - Emulsified Sauce – Hollandaise or Beurre Blanc (no variations permitted). o One quart of sauce will be prepared and presented for evaluation.

10% - Sanitation.

Week Nine: PRINCIPLES OF MEAT COOKERY AND BEEF

Lesson 1: Principles of Meat Cookery


Understand the structure and composition of meats

Understand meat inspection and grading practices

Purchase meats appropriate for their needs

Store meats properly

Prepare meats for cooking

Apply various cooking methods to meats


Perform basic fabrication tasks with meat, poultry, seafood and variety meats

Using the basic cooking methods, prepare meat, seafood, poultry, and variety meats to the proper doneness

Define and describe the sautéing process

Define and describe the process of pan-frying and deep-frying

Define and describe the roasting and baking processes

Define and describe the process of grilling and broiling

Define and describe the processes of braising and stewing, noting the similarities and differences

Define poaching and simmering and correctly identify the temperature range at which each occurs

Define and describe the boiling and steaming process


PowerPoint: Principles of Meat Cookery

Questions for Discussion: 1. Explain the difference between primal, sub primal and fabricated cuts of meat. Why

is it important to be skilled in meat fabrication? 2. What is connective tissue composed of and where is it found? What happens to

connective tissue at normal cooking temperatures? 3. Discuss the government’s role in regulating the marketing and sale of meat. 4. At what temperature should fresh meat be stored? At what temperature should

frozen meat be stored? 5. Would it be better to grill or braise a piece of meat that contains a great deal of

connective tissue? Explain your answer. 6. List three ways to improve the cooking qualities of lean meats. What techniques can

be used to compensate for the lack of fat? 7. List four ways that meat can be made more tender before cooking. Discuss the

usefulness of each technique. 8. Describe the similarities between sautéing meats and pan-frying them. Describe the

differences. 9. Describe the similarities between braising meats and stewing them. Describe the

differences. 10. Use the Internet to research labeling and grading systems of several meat

processors. Discuss in which ways they differ from the USDA grading system. Web site of some major meat processors are:

www.beefusa.org

www.cargill.com

www.certifiedangusbeef.com

http://www.beefusa.org/

https://www.cargill.com/meat-poultry/cargill-meat-solutions

http://www.certifiedangusbeef.com/

Instructor Demo

Tying and trussing a roast and a whole bird

Barding a piece of meat

Larding a piece of meat

Lab Assignments

None

Lesson 2: Beef


Identify the primal, sub primal and fabricated cuts of beef

Perform basic butchering procedures

Apply appropriate cooking methods to several common cuts of beef




Evaluate the quality of prepared meats, seafood, poultry, and variety meats


PowerPoint: Beef

Instructor Demo

Trimming a full beef tenderloin and cutting it into chateaubriand, filet mignon and tender tips

Lab Assignments

RECIPES: o Grilling – London Broil with vegetable cut side dish o Roasting – Beef Wellington with Madeira Sauce o Sautéing – Beef Stroganoff with egg noodles o Simmering – Hungarian Goulash with vegetable cut side dish o Braise – Braised short ribs with duchess potatoes

Homework

From Primal to Fabricated Cuts o Students will go to the meat section of their grocery stores or butcher shops with a

copy of the cut guides for beef. Ask them to list all of the varieties of sub primal for sale and match them to the corresponding primal cut.

o In class, students will share what cuts they found, any they did not find and those they could not identify the corresponding primal cut for.

o As a follow-up exercise, students will speak to the butcher at their local grocery store or butcher shop to learn about what fabrication is done on premises. In class, students will present a report on what they learned about what primal and sub primal cuts are available to their butcher.

Week Ten: VEAL AND GAME

QUIZ: Principles of Meat Cookery and Beef

Lesson 1: Veal


Identify the primal, sub primal and fabricated cuts of veal


Apply appropriate cooking methods to several common cuts of veal






PowerPoint: Veal

Instructor Demo

Procedure for cutting and pounding scallops

Procedure for cleaning calves’ liver

Lab Assignments

RECIPES: o Grilling – Grilled Veal Chop with Wild Mushroom Ragout o Sautéing – Sautéed Calves liver with Onions o Veal Marsala with tourney carrots o Pan Fry – Veal Cordon Blue with Bernaise Sauce o Braised – Osso Bucco with Risotto Milanese

Homework

Food Ethics o Following an in-class discussion about milk-fed versus formula-fed veal, students will

write a one-page position paper on whether or not they would serve veal in their own restaurants. If not, their reasons should be supported by arguments against serving veal. If so, they should state which type of veal they would offer and what dishes they might serve.

Lesson 2: Game


Identify a variety of game

Understand game inspection practices

Purchase game appropriate for their needs

Store game properly

Prepare game for cooking

Apply various cooking methods to game


PowerPoint: Game

Lab Assignments

RECIPES: o Braised Rabbit with Chorizo (use from week 7) o Venison Medallions with Black Currant Sauce o Roasted Pheasant with Cognac and Apples

Week Eleven: LAMB AND PORK

QUIZ: Veal and Game

Lesson 1: Lamb


Identify the primal, sub primal and fabricated cuts of lamb


Apply appropriate cooking methods to several common cuts of lamb






PowerPoint: Lamb

Instructor Demo

Frenching a rack of lamb

Trimming and Boning a Lamb Leg for Roasting

Lab Assignments

RECIPES: o Grilled Rack of Lamb with Mustard and Hazelnuts Marchand de vin Sauce vegetable

of student choice o Stuffed Leg of Lamb with Pan Gravy grain of student choice

Lesson 2: Pork


Identify the primal, sub primal and fabricated cuts of pork


Apply appropriate cooking methods to several common cuts of pork


PowerPoint: Pork

Instructor Demo

Trimming, dry rub and smoking a rack of ribs

Lab Assignments

RECIPES: o Pork Tenderloin au Poivre grain of student choice o Stuffed Pork Chops vegetable of student choice

Week Twelve: POULTRY

EXAM: UNIT TEST 2 Principles of Meat Cookery, Beef, Veal and Game


Understand the structure and composition of poultry

Identify various kinds and classes of poultry

Understand poultry inspection and grading practices

Purchase poultry appropriate for their needs

Store poultry properly

Prepare poultry for cooking

Apply various cooking methods to poultry






PowerPoint: Poultry

Instructor Demo

Discuss and demonstrate cutting poultry in pieces

Discuss and demonstrate cutting boneless chicken breast

Discuss and demonstrate seasoning poultry for pan-frying and deep-frying such as soaking in buttermilk or brine before cooking.

Discuss and demonstrate the proper breading procedure

Discuss and demonstrate adding chicken to the oil and turning to brown the poultry evenly.

Discuss proper cooking temperatures and determining doneness in poultry

Lab Assignments

Roasting Chicken Comparison o It will be arranged to have one chicken brined before class. o Students will be organized into 4 teams. Each team will roast a chicken as described in

this chapter to the proper internal temperature. First team will roast the whole chicken at a high temperature. Second team will roast the chicken at a lower temperature. Third team will roast a brined chicken. Fourth team will roast the chicken breast side down.

o Students are encouraged to do their best to prepare the winning roast chicken without adding any additional ingredients besides salt, pepper and oil, if desired.

o As a whole class, compare and contrast the samples and each cooking method used during a discussion about the best way to roast and carve chickens

RECIPES: Students will prepare plates with their lab assignments to be evaluated by students and instructor.

o Pan Fried Chicken with Pan Gravy mashed potatoes and sautéed green beans o Poached Breast of Chicken with Tarragon Sauce sautéed pasta and broccoli o Chicken Fricassee with vegetable and starch of student choice

o Apricot and Bourbon Grilled Chicken with grilled vegetables

Homework:

o Take-Home Quiz: Poultry

Week Thirteen: FISH AND SHELLFISH


Understand the structure and composition of fish and shellfish

Identify a variety of fish and shellfish

Purchase fish and shellfish appropriate for their needs

Store fish and shellfish properly

Prepare fish and shellfish for cooking

Apply various cooking methods to fish and shellfish





Define and describe the process of shallow-poaching


PowerPoint: Fish and Shellfish

Instructor Demo

Is It Fresh? o Samples of various fish, shellfish and mollusks will be arranged (ideally 3-5, or as

appropriate for the school’s current menu) for students to inspect for freshness. o Each student will take notes about the appearance, smell and texture of each specimen

to determine whether or not it is fresh. o Follow up activity will include a general discussion about receiving, purchasing and

storing seafood, calling on students to report their observations.

Discuss and demonstrate filleting a flatfish

Discuss and demonstrate cutting tranches

Discuss and demonstrate sautéing fish

Selecting and portioning the fish

Seasoning the fish

Heating the pan and fat for sautéing

Determining doneness

Preparing sauce for the fish

Opening Oysters and Clams

Cleaning and de-bearding Mussels

Lab Assignments

RECIPES: Students will prepare plates with their lab assignment, vegetable and starch of their choice, to be evaluated by students and instructor.

o Sauteed Halibut with Three Color Peppers and Spanish Olives o Blue Crab Cakes o Deep Fried Catfish Fillets with Tartar Sauce o Salmon En Papillote o Oysters Rockefeller o Steamed Mussels in Leeks and Carrots o Shrimp Scampi

Homework:

o Take-Home Quiz: Fish and Shellfish

Week Fourteen: FINAL PRACTICAL EXAM

EXAM: UNIT TEST 3 Poultry, Fish, and Shellfish

Practical Instructions

Students will prepare a mise en place prior to preparation of a signature menu. The mise en place is to cover all vegetable cuts, sauces, and entrée components. All recipes should be pulled from the text.

Students will start the demonstration with fabricating the whole chicken. This is to be followed by two vegetable cuts.

Following vegetable cuts, students will prepare a mother sauce, compound sauce and two identical entrée plates.

A community storeroom will be provided

MENU:

Signature menu will include the following:

o Protein – whole chicken o Vegetable – Asparagus, Haricot Vert, or root vegetables from produced knife cuts o Starch – Choice of rice, grain, potatoes or fresh made pasta o Sauce – A small/compound sauce derived from a traditional mother sauce

Vegetable Cuts

Vegetable cuts will be produced from available root vegetables. Students will draw the two required cuts from a hat during lab 13.

Grading

Rubric will be used that was handed out at the beginning of the semester.

All students will be graded on the following:

20% - Vegetable Cuts

20% - Mother Sauce

60% - Entrée, Starch, Vegetable, and Sauce

Week Fifteen: FINAL WRITTEN EXAM AND KITCHEN CLEAN

Students will sit for a written exam covering material that was covered in CUL 102 Food Production. The exam will consist of multiple choice and true false questions.

Students will then be given a cleaning assignment.

If the student fails to:

1. Complete the cleaning assignment a reduction in a letter grade from the students

final grade will occur. Example: A to a B, B to a C etc. 2. Attend the cleaning week a reduction in a letter grade from the student’s final grade

will occur. Example: C to a D, D to an F.

Documents

CUL 102 Addendum - Spartanburg Community College · Absences from class cannot be made up. This is extremely important for LAB classes. Students are encouraged to maintain 100% attendance