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CULINARY ARTS INSTITUTE
060 Culinary Orientation & Techniques
Section Number: 0817
Location: CAI 228
Monday &Wednesday
2:00 pm – 6:55 am lecture and lab
(8/30/16 – 10/20/16)
“This is my advice to people:
Learn how to cook, try new
recipes, learn from your mis-
takes, be fearless, and above
all have fun”
-Julia Child
Buffet, Guy. The Chefs Brigade. circa 1985
I look forward to sharing this culinary adventure with you! ~ Chef Padron
Los Angeles Mission College - Chef Magdalena Padron Fall, 2016
CULINARY ARTS INSTITUTE
Ancient Roman Antique. Hermitage Museum: Saint Petersburg
Office Hours: Monday: by appointment
Wednesday: by appointment
Friday: by appointment
“Cooking is an honest profession where you cannot hide and let others do the work for you. You have to show up, work hard and prove you can do it faster and better. And find a mentor who will recognize your talent and push you in
the right direction.” ~Marcus Samuelsson
Chef Padron Office: CAI219
(818) 364-7600
Culinary Arts Institute at Los Angeles Mission College 13356 Eldridge Ave Sylmar, CA 91342
Visit us on the web at www.lamission.edu
UNIFORM DRESS CODE:
Students must be in proper CAI school uniform at all times while on campus. Black skullcaps and bis- tro aprons are necessary only when in the food preparation area.
It is the student’s responsibility to be dressed in clean, proper attire for all lab and lecture periods. If you are not dressed appropriately or your uniform is incomplete, you will not be admitted to class, and you will be given an absence for the day.
Stuart,Gilbert. Portrait of George Washington’s Cook. Circa 1795-7 Oil on Canvas. Thyssen- Bornemisza Museum. Madrid, Spain.
If you are passing through or work- ing in the kitchen, you must be in full uniform. Please see the Culi- nary Arts Student Handbook for more detailed information regard- ing the student dress code.
http://www.lamission.edu/culinary/
Marie Antoine Carême
ATTENDANCE The Culinary Arts Institute (CAI) attendance policy is similar to what you would find in any professional kitchen. Proper attendance and reliability are essential in the culinary arts and hospitality industries. No matter how skilled the cook, he or she is valuable only when present in the kitchen. The faculty and staff at CAI consider each moment in class imperative for success. When the student is not in the classroom, the information missed cannot be recaptured. Besides, you don’t want to miss out on all the fun!
Chef Padron’s Tips for Success:
• Show up to class • Be on time
• Do your best
• Respect yourself and others
• Be professional
• Be honest (please see the student code of conduct as it applies to
academic dishonesty) For more detailed information regarding LAMC policies and procedures please see the school catalogue:
https://www.lamission.edu/schedules/archives.aspx
How to gain Mastery... Practice does not make perfect. Perfect practice makes perfect. What is perfect practice? Reflec- tion and small improve- ments.
Do the skill. Try it! Then look back and reflect. What small changes can be made to improve the outcome? Think about it.
Do your best, reflect, and make small incremental improvements. Over time this will lead to mastery.
A medieval baker with his apprentice. The Bodleian Library: Oxford.
STUDENT LEARNING OUTCOMES:
• Students will define, explain and apply the basic culinary terminology in daily kitchen/lab environments, identify cooking processes and techniques, evaluate and appraise completed products.
• Prepare food items according to demonstration standards. • Evaluate food items and revise finished products as needed.
Problem Solving ILO
Orpen, William. Le Chef de l'Hôtel Chatham, Paris. ca. 1921. Oil on canvas. Royal Academy of Arts: London
• Students will demonstrate the ability to solve problems by examining,
selecting, using and evaluating various approaches to developing solutions. Evidence will be the ability to observe and draw reasonable inferences from observations, distinguish between relevant and irrelevant data, define problems, analyze the structure of discipline or profession- based problem solving frameworks and to use such frameworks and strategies to develop solutions.
“I say, follow your bliss and don't be afraid, and doors will open where you didn't know they were going to be.” - Joseph Campbell
In the kitchen... • Develop a positive attitude
• Exhibit good work ethics
• Take ownership
Chefs value a good work ethic and a positive mental attitude. These are among the most important tools that you can have in order to contribute in a professional kitch- en.
Silva, Trinidad. Los Arcos. 2016. Digital Photograph. Los Angeles Mission College: Sylmar
Texts: Course: 060
Title: ON COOKING: A TEXTBOOK OF CULINARY FUNDAMENTALS, 5TH ED ISBN: 9780133924718
Byrne, Gerard. Shoulder Bacon. 2015. Oil on canvas. Creative Commons
“Good food is the foundation of genuine happiness.” — Auguste Escoffier
Lacroix, Paul. Manners, Custom and Dress During the Middle Ages and During the Renaissance Period. Project Gutenberg: Creative Commons
EVALUATION METHODS:
Grading is based upon homework, class participation, quizzes / final exam and class project.
GRADING PROCEDURES
1. Homework: 200 points
2. Participation in Class: 200 Points Participation is a very important part of your grade, and is required to pass the class. Please come on time and stay until the end of class each day.
3. Class Projects: 200 points. (to be discussed in class)
4. Quizzes: 200 points
5. Final Exam: 200 points
ASSIGNMENTS & EVALUATION: Homework = 200
Participation, professionalism = 200
Quizzes = 200
Final Written Exam = 200
Herb/spice Project = 200
GRADING SCALE: 90-100 % = A
80-89 % = B
70-79 % = C
60-69 % = D
59 ≤ % = F
Total Points =1000
Roman artwork. Mosaic floor depicting fish, fowl, and vegetables. 2nd century CE. Mosaic stone. Galleria dei Candelabri: Vatican
STUDENTS WITH SPECIAL NEEDS
LAMC students with verified disabilities who are requesting academic accom- modations should use the following procedure:
Step 1: Obtain documentation of your disability from a licensed professional. You may contact DSPS to request a Disability Verification Form.
Step 2: Make an appointment to meet with a DSPS Specialist to review your documentation and discuss reasonable accommodations. To schedule a meeting, please call DSPS at (818) 364-7732.
Step 3: Bring your disability documentation to your DSPS appointment. The DSPS office is located in room 1018 of the Instructional Building.
Step 4: Each semester, reach written accommodation agreement with the DSPS Specialist and your instructor. Please complete this process in a timely manner to allow adequate time to provide accommodation.
“Our Mission is YOUR success!”
