FOODS OF PROVINCIAL FRANCE
Welcome to foods of the French province. The purpose of this course is to introduce you to the expansive world of food throughout France. You will begin a journey that will explore popular food dishes from 8 popular regions of France. These regions are: Bordeux, Clermont-Ferrand, Rennes, Orleans, Reims, Besancon, Montpellier, and Paris. While exploring these food regions we will touch upon most of the major cooking techniques such as braising, broiling, boiling, poaching, roasting, baking, sauté, and frying. This will be accomplished through recipes that cover food categories such as appetizers, soups, salads, deserts, entrées, vegetable cookery, hors d’ oeuvres, breads, and snack foods. Although this semester is planned out with regards to what we are cooking, if there is something specific that you are interested in making let me know and I’ll try to fit it into the semester. Lastly we will touch upon basic cooking vocabulary and measurement equations that focus primarily on kitchen equipment and production procedures in a professional kitchen. Please be aware, that, on occasion, there are projects that will take more than one day so please do not plan your eating habits around this course. Remember, the main purpose of the course is to introduce and expand your appetite to foods you would not normally be accustomed to.
Final Thoughts:
Please be aware that this classroom experience will be over before you know it. Put your best effort forward for the short time that you’re here. My philosophy is that “Anything worth doing is worth doing well”. Most of all have fun! Mangia!!
Final Thoughts:
Please be aware that this classroom experience will be over before you know it. Put your best effort forward for the short time that you’re here. My philosophy is that “Anything worth doing is worth doing well”. Most of all have fun! Mangia!!
Assignments/Projects:
All recipes used in class can be found online either via Canvas or my website at www.brooklineculinary.weebly.com. The recipes from this class will be used for your restaurant and menu design project. This project will be submitted in 3 sections and is worth %15 of your final grade. The deadlines for these 3 submissions are March 8th (via Canvas), April 12th (via canvas), and June 14th (hand in) .
New to the grading criteria is the “Weekly Wrap Up”. This portion of the class consist of multiple- choice questions that review the week in cooking. They can be random questions that apply to the many techniques we’ve used throughout the week as well as main ingredients or food items that we cooked. These are not a quiz questions but weekly review questions that can be repeated up to 8 times for grade improvement.
Lastly, there will be an in-class final project called the “Iron Chef Challenge”. This is a group project that consists of in school research and in school production that touches upon the daily practices that occur in your food prep elective. This project concludes with an oral presentation to the class. The “Iron Chef Challenge” is worth 15% of your final grade.
- Assignments/Projects:
All recipes used in class can be found online either via Canvas or my website at www.brooklineculinary.weebly.com. The recipes from this class will be used for your restaurant and menu design project. This project will be submitted in 3 sections and is worth %15 of your final grade. The deadlines for these 3 submissions are March 8th (via Canvas), April 12th (via canvas), and June 14th (hand in) .
New to the grading criteria is the “Weekly Wrap Up”. This portion of the class consist of multiple- choice questions that review the week in cooking. They can be random questions that apply to the many techniques we’ve used throughout the week as well as main ingredients or food items that we cooked. These are not a quiz questions but weekly review questions that can be repeated up to 8 times for grade improvement.
Lastly, there will be an in-class final project called the “Iron Chef Challenge”. This is a group project that consists of in school research and in school production that touches upon the daily practices that occur in your food prep elective. This project concludes with an oral presentation to the class. The “Iron Chef Challenge” is worth 15% of your final grade.
Culinary Arts classes will be graded in three areas:
1. Class Production
2. Team Participation
3 Tests and Quizzes
Journals, Reports, Projects and Research
Students will be evaluated daily/weekly on a 0-100 scale:
93+ = A / 90-92 =A- / 87-89 = B+ / 83-86 = B / 80-82 =B
77-79 =C+ / 73-76 =C / 70-72 = C / 67-69 = D+ / 63-66 = D / 60-62 =D-/ Below 60 = E
(A)
B (3):
C (2):
D (1):
E (0):
MAKEUP WORK (Production Related)
Behaviors that are NOT tolerated:
1. Class Production
- Individual Participation
- Professionalism and attitude
- Attendance and/or punctuality
- Organization and time management
2. Team Participation
- Sanitation assignments
- Tests and Quizzes
- Performance Based
3 Tests and Quizzes
- Performance Based
- Written
Journals, Reports, Projects and Research
- Restaurant Menu Design Project
- “Iron Chef” Challenge
Students will be evaluated daily/weekly on a 0-100 scale:
93+ = A / 90-92 =A- / 87-89 = B+ / 83-86 = B / 80-82 =B
77-79 =C+ / 73-76 =C / 70-72 = C / 67-69 = D+ / 63-66 = D / 60-62 =D-/ Below 60 = E
(A)
- Arrives to class on time
- Rarely asks to leave
- No unexcused absences
- Productive throughout the entire class period on culinary-related material
- Takes initiative and goes beyond expectations for assigned tasks
- Has and maintains a very positive attitude
- Works in harmony with classmates, assisting others when individual tasks are completed
- Reads and/or listens to directions, follows through on assigned task(s)
- Practices excellent sanitation practices and safety procedures
- Consistently maintains personal responsibility and integrity
B (3):
- Arrives to class on time
- Occasionally asks to leave
- No unexcused absences
- Completes assigned tasks
- Requests next assignment and keeps busy
- Maintains a positive attitude and is kind to others
- Listens and shares ideas, sees their part as part of the whole
- Works well independently with minimal assistance
- May need an occasional reminder of verbal or written instruction
- Practices excellent sanitation practices and safety procedures
C (2):
- Frequently tardy; leaves class for periods of 10-15 minutes at a time
- Has unexcused absences
- Completes only assigned tasks
- Positive attitude, tolerates others
- Works with the help of others
- Needs to be frequently reminded of instructions and/or to stay on task
- Needs to be reminded of safe sanitation and safety procedures
- Is reluctant to take personal responsibility; lacks integrity and pride in work
D (1):
- Frequently tardy and/or late; leaves class for extended periods of time
- Has 3+ unexcused absences
- Completes only part of the assigned task; takes little personal responsibility
- Needs frequent reminding to stay on task
- Negative attitude, disrespectful to others, disruptive
- Doesn’t follow written or verbal directions even after reminders
- Frequently needs to be reminded of safe sanitation and safety procedures
- Takes no personal responsibility and lacks integrity and pride in work
E (0):
- 3+ unexcused absences; no work made up
- Disruptive; rarely or doesn’t complete assigned tasks
- Doesn’t practice safe sanitation practices and safety procedures even when reminded
- Takes no personal responsibility and lacks integrity and pride in work
MAKEUP WORK (Production Related)
- Please give fair warning when an excused absence is expected so that a student may complete work before returning to school.
Behaviors that are NOT tolerated:
- Class Disruption
- THREATS to Safety
- Blatant and/or purposeful Improper Sanitation
- Laziness
- Disrespect for the chef and/or your classmates
- Harassment, threats and/or inappropriate behavior
