Spring 2008
Cabrillo College
Culinary Arts and Hospitality Management
CAHM 175 Section 56975
History of Sauces
8 Wednesdays 2/13-4/9 Holiday 3/26 5PM-9:20PM
Room: 908
1 units
Instructor: Joseph Schultz
Office: 1801 (Sesnon House)
Office Hours: by appointment
Phone: 325-3633 (Joseph’s cell)
Course Description
This course will examine the history and application of sauce making as it applies to the hospitality industry.
Learner Outcomes
1. Prepare, compare and contrast a variety of sauces
2. Evaluate sauces based on quality indicators
3. Analyze and investigate the use and importance of sauces through time and culture
Course Methods
Lecture, assigned reading, demonstration, hands-on lab, homework and research.This is planned as an intensive course covering sauces from many of the world's cuisines through history. We will be providing materials and guidance for scores of sauce variations. Students are encouraged to research deviations in ingredients, techniques and backstories to supplement the class understanding.
Course Structure
The first two hours or so of the class will be lecture and demonstration of techniques. The following two and a half hours will be hands on lab, evaluation of the prepared sauces, and clean-up. Times are approximate and will vary depending on what is scheduled.
Lab
We believe that people learn by doing, so emphasis in this class is on hands-on activities. In this class we will prepare a wide variety of sauces. Most of what we prepare in the lab is for this class, these items will be available for the students to take home and are paid for by the materials fee of $60.00 (due the first day of class).
All students are expected to stay in class until all stations have completed their assignments. After each sauce is completed, students and instructors will meet to taste, compare and contrast, evaluate, discuss techniques, and troubleshoot. Each group will present their sauce for the class and instructors to taste. If a sauce does not come out as planned, (broken, watery, bland, etc.), that is fine, we can learn as much from failures as successes. If a particular station finishes early, the students in that group are expected to help other lab groups, assist with clean up, or observe and participate in class activities. Do not ask to leave class early. Everyone leaves when everyone is done.
Sanitation is extremely important in this class. All students are expected to follow industry guidelines and standards. Pay particular attention to personal hygiene, proper tasting of all sauces, and cleaning as you go.
All students are required to provide their own uniform, knives and equipment.
Required Equipment
1 4-way Apron
1 Chefs Coat or equivalent
1 Hat
1 Closed-toed shoes, No Sandals
1 Sharpening Steel
1 French Chef Knife or Chinese style cleaver
1 Sauce pan 2 – 4 qt.
1 Wire whisk
1 Tasting spoon
1 Rubber spatula
1 Instant Read Thermometer
1 Calculator, pen or pencil
Many zip-lock Baggies to take food home
Optional - Chinois
Course Grading
Attendance / participation 50%
Assignments/Portfolio 20%
3X5 Cards 20%
Demonstration of skills 10%
Your final grade will be based on a standard percentage of the total points possible in each of the above categories.
90 – 100% = A
80 – 89% = B
70 – 79% = C
60 – 69% = D
59% and below = F
Students who stop coming to class without officially dropping will receive a grade of F. It is the students responsibility to drop the class in order to get refund of fees. Incomplete grade contracts must be arranged with the instructor and Admissions and Records.
Textbooks
Required
On Food and Cooking: The Science and Lore of the Kitchen, Harold McGee,©2004, Scribner, NY. Especially pertinent is the chapter on Sauces pp. 580-644. I recommend you scan the whole thing fast, don't worry if it doesn't sink in, then focus on the chunks for each week's class.
Recommended
Sauces, Second Edition , Peterson , ©1998, Wiley&Sons
Joze Recipes
Assignments
3X5 Cards
For each class, including the first one, I want you to submit a 3X5 card.Ê It can be submitted at the end of the class it is for, or at the beginning of the next class. On this card, I want your name, the date of the class and a note. This can be a question, a comment, a criticism, a reminder.....anything. You are not graded on the content, but it has to be on a 3X5 card and on time for full credit.
Portfolio
1. For at least three of the sauces listed for each day of class, bring in four different recipes, xeroxed, downloaded, or otherwise copied. One can be from the Joze website. We will be discussing the recipes before the lab portion of the class, so it is valuable for you to be somewhat aware of the context, similarities and differences among the recipes. Any commentary or notes may be done on the recipes themselves. You may wish to include photos.
2. Design an organizational chart for all sauces discussed in the class. This can be organized any way you find useful.
OR
Web portfolio
If you wish, the above project may be done online. Download a copy of the schedule. Open it in Microsoft Word. Add any links to recipes, photos or videos you wish. We will demonstrate the process in class.
Portfolio will be assessed on basis of usefulness more than neatness or completeness.