Kingsborough Community
College
The City University of New York
The Culinary Experience:
Food Careers across Campus
Course Information:
Jonathan Deutsch, Ph.D., Department of Tourism and Hospitality, Kingsborough
Community College, CUNY, 718-368-5809
Lab Manager Cindy Kadi, 718-368-5944
1 HS Elective Credit
Classes Meet at Tilden HS and at Kingsborough Community College, Room U118
1/26 - 3/9/07
What is this class
about?
This class is an active
introduction to the world of food. Through projects in three main areas:
We will explore what it
takes to make it in these fields and what career opportunities and college majors
are available to you, at Kingsborough and elsewhere.
In doing so, you will also get a college experience that goes beyond the usual
College Now class. You will work in our professional kitchen with our professors
and students and really be a college student through this experience. We believe
that the best way to learn something important like whether college is right
for you is to try it!
Texts
Corriher, (1997) Cookwise: The Secrets of Cooking Revealed, Morrow.
Menzel and D'Aluisio, (2005)
Hungry Planet: What the World Eats, Ten Speed.
Schlosser (2006) Chew On This: Everything You Don't Want to Know About Fast
Food, Houghton Mifflin.
And other supplementary texts, recipes and web resources
Topics and Projects
Cultural Foods and Nutrition
| Course Goal | Unit Class Assignment | Assessment Outcomes |
| Gain an appreciation for the complex roles of food in society and food fundamentals. | Design and prepare a multicultural holiday feast featuring celebration foods from at least six cultures (one food per small group). | Identify
and select appropriate holiday foods. Distinguish characteristics/common cultural threads in holiday foods. Orally present cultural and historical background on one dish. Write about own holiday food traditions and "food voice." Research recipes and food traditions of various cultures. Orally present on cooking process for one dish. Understand basic nutrition principles. Describe role of nutrition counseling in multicultural environment. Demonstrate safe and sanitary kitchen practices. Work well as a team player. |
Experimental Foods/Food
Science
| Course Goal | Unit Individual Assignment | Assessment Outcomes |
| Develop and analyze a food product brought to market using tools of sensory analysis and following scientific method. | Based on initial understanding of the food marketplace, the process development process and marketing principles, identify an opportunity to introduce a value-added food product to market and develop that product. The culminating event will be a food product trade fair where students sell product at a booth of their design. Students should follow scientific method in product development process and analyze results using one of a few sensory tests. | Identify
and articulate market opportunity. Document use of scientific method in product development. Employ a standard sensory test and analyze graphically. Prepare percentage-based recipe formula. Articulate elements of product and sell persuasively via written poster presentation. Demonstrate safe and sanitary kitchen practices. Design effective booth layout for presenting product. |
Culinary Arts and Management
| Course Goal | Unit Group Assignment | Assessment Outcomes |
| Develop and pitch a concept for an entrepreneurial enterprise in food. | Based on initial understanding of food business, develop a food/restaurant concept that would appeal to a specific market (suggested: HS students). Complete business plan pitch, prepare sample menu items and "sell" concept to an outside investor by presenting business plan and signature dishes (one concept per small group). | Present
business plan pitch using template. Persuasively sell business concept. Prepare salable signature dish priced per costs and market. Develop basic culinary and knife handling skills. Develop cost analysis. Articulate need for such an enterprise. Defend business concept. Demonstrate safe and sanitary kitchen practices. Work well as a team player. |
| Preliminary Schedule | Time | Location | Activity |
| Friday 01/26/2007 | 1:00 - 3:00 pm | Tilden HS | Orientation |
| Friday 02/09/2007 | 2:00 - 4:00 PM | Tilden HS | Introduction, Starting From Where We Are: Food and Culture Traditions, Holiday Traditions. |
| Saturday 02/10/2007 | 9:00 - 3:35 PM | Kingsborough CC | Kitchen Orientation, Sanitation, Cultural Foods, Kitchen Introduction and Cultural Food Recipe Research and Preparation. |
| Friday 02/16/2007 | 2:00 - 4:00 PM | Tilden HS | The Food Voice, Food Habits Self-Assessment and Family Interviews. |
| Saturday 02/17/2007 | 9:00 - 3:35 PM | Kingsborough CC | Nutrition, Cultural Feast, Film:Super Size Me; Selected Passages, Avakian, Through The Kitchen Window; Product Development |
| Thursday 02/22/2007 | 9:00 - 5:00 PM | Kingsborough CC | Event Catering: Food Science (PM) |
| Friday 02/23/2007 | 9:00 - 5:00 PM | Field Trip | Food Entrepreneurship: Cultural Foods |
| Friday 03/02/2007 | 2:00 - 4:00 PM | Tilden HS | Product Development Design, Food science principles. Formula math. Product development and sensory analysis lab. New product marketing. |
| Saturday 03/03/2007 | 9:00 - 3:35 PM | Kingsborough CC | Restaurant Intensive, Business and career opportunities in food. Opportunity recognition and concept development. Exploration of successful concepts and tasting of signature items. Film: The Future of Food. |
| Friday 03/09/2007 | 2:00 - 5:00 PM | Tilden HS | Final Examination and Presentations |
| Assessment Weekly assignment grade for interim activities (10 sessions x 2 points) 20 points Scaffolded assignment grade per rubrics (3 assignments x 20 points each) 60 points Final Examination 20 points |
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