Course Syllabus I.

Course Title: CMAS 1400 Sanitation and Food Safety

Instructors name Chef Jim Birmingham Email
Jim.birmingham@neci.edu

II. Course Description and Rationale The lecture portions of this course introduce students to the food safety and sanitation issues facing professionals of the food and beverage industry. The class serves as the foundation for the entire program by helping establish a thorough understanding and competence in foodservice sanitation, food borne illness prevention and kitchen safety. The course covers the principles of food microbiology; major food borne illnesses, standards enforced by regulatory agencies, and applied measures for keeping food safe. The end of the course will require the student be certified in sanitation standards through the National Restaurant Associations ServSafe exam. Certification is expected prior to the first internship, and is a requirement for graduation. In the lab portions of the course students will learn how to apply the fundamentals of sanitation to a professional kitchen. Students will gain a solid grounding in the fundamentals of knife skills and be able to identify different types of knives, maintain knives and equipment and accurately execute basic knife cuts. Labs will concentrate on practicing skills to gain accuracy first and then speed. Students will be introduced to a variety of vegetables and some meat products. The ability to use your knives quickly and accurately will come with practice over time. However this lab provides the opportunity to spend time developing an understanding of the care and use of your knives in the preparation of common ingredients. The skills learned in this lab will be practiced again and again in other classes.

III. Course Standards and Evidence Requirements: Evidence Daily Production Observations
Each lab will consist of time spent on demonstration and then practice time. The instructors will observe and assist students in the proper techniques to gain accuracy and speed. On the final day, students will be required to complete a timed practical in which they must demonstrate they know the proper steps for basic cuts. Daily Professionalism Observation: Students will be observed on a daily basis on their professional behavior. Elements of evidence include brigade, attendance/punctuality, communication, daily preparedness, and class participation.

Associated Standards PPD2a 1 4 PPD2b 1 3 PPD2c 1,2 CA2a 1 3 CCTW 1 CCT 2,3 AS 1,2 3,4,7,8,9,11,18
ASSN Sanitation

ServSafe Food Safety Exam and On Line quizzes.

A nationally recognized standardized exam sponsored by the National Restaurant Association Educational Foundation (NRAEF). Students who pass this exam will receive the ServSafe certificate. Students will also be graded on the weekly quizzes.

1-13
CAS Applied Sanitation and Hygiene 1-12, 14,15 CAAS Applied Safety 2,3,7

New England Culinary Institute 2012

IV. Course Standards

PPCDPD Professional Demeanor The student is exposed to the many facets of professionalism in the foodservice industry to help inspire good behavior, sound communication skills and an enhanced work ethic. The standard is met when the student: 4. Meets established appearance and grooming for back and front of the house classes and projects a professional appearance and demeanor on campus and its different outlets 5. Uses appropriate language and decorum 6. Attends classes punctually and with dependability 7. Actively listens and participates in class 8. Prepares for class. 9. Clearly communicates special needs or information to instructors or peers 10. Shows an understanding of their role and responsibilities working in a group 11. Shows respect for others and maintain professional relationship with class members 12. Accepts differences and identifies contributions of individual team members in order to achieve and support group goals ASSN Sanitation The student demonstrates and applies how to provide safe food by recognizing the microbial factors affecting food safety. 1. Lists examples of biological, chemical and physical hazards that affect food safety 2. Identifies how food becomes unsafe within the flow of food production 3. Describes the key factors for ensuring food safety 4. Identifies the diseases that are carried or transmitted by food and the associated symptoms 5. Identifies the four microbial contaminants and describes preventative actions 6. Explains the microbial risks associated with different types of food 7. Defines key sanitation terms such as microorganisms, pathogens and toxins 8. Describes the conditions favorable for bacterial growth 9. Describes how pH and water activity affect the susceptibility of bacterial growth 10. Identifies multiple ways to control the growth of microorganisms 11. Identifies which illnesses and diseases are transmitted through food and relates the importance of personal hygiene to food safety 12. Defines cross-contamination and lists preventative measures 13. Identifies safe practices for receiving, storing and preparing foods CAS Applied Sanitation and Hygiene The student uses concepts of safe food handling to plan and execute the preparation and service of food, maintaining the safety and quality of food from receiving to serving. The standard is met when the student: 1. Assists in self-inspections and documents the quality of practices using self-inspection forms 2. Labels prepared food following established operation procedures 3. Assist in food inspection upon delivery 4. Assist in storing food following appropriate time, temperature and atmospheric controls 5. Uses proper techniques to thaw and cool food 6. Identifies temperature danger zone while handling or holding potentially dangerous food 7. Ensures safe cooking temperatures 8. Handles and stores raw meat and fish with attention to their potential dangers 9. Prepares and holds foods that requires no additional cooking ensuring that they do not come in contact with potential dangerous bacteria or virus 10. Properly maintains equipment and hand tools cleaned and sanitized between tasks 11. Properly washes hands and uses sanitary gloves or other food barriers at appropriate times 12. Uses tasting spoons and approved drinking vessels 14. Maintains personal hygiene practices such as wearing clean and neat work clothes 15. Recognizes state and federal regulations CAAS Applied Safety Safety in the workplace is a vital element in becoming a successful member of the foodservice industry. The student will identify safety risks and prevention techniques utilized to maintain a safe work environment. The standard is met when the student: 2. Identifies and explains threats of slip and fall injuries 3. Acts to prevent burns, cuts and/or lifting injuries 7. Describes the use of Material Safety Data Sheet in a working place CA2 Fundamentals of Professional Cooking The student demonstrates understanding and practiced ability of basic cooking skills. The standard is met when the student: CA2a Works safely and efficiently with knives, tools and equipment by: 1. Maintaining the sharpness and overall quality of his/her knives 2. Utilizing proper tools for various tasks 3. Producing knife cuts with regular consistency and minimum waste

New England Culinary Institute 2012

V. Rubrics
Elements of Evidence Maintains Sharpness and Overall Quality of Knives Missing Evidence Knife Skills Practical Rubric Rubric Below Meets Standard Standard Exceeds Standard

Requires constant supervision when using a tristone and/or honing steel May not always keep his/her knives clean and well stored.

Practices sharpening knives using a tri-stone and honing steel. Requires instructor assistance. More practice will lead to greater comfort and efficiency.

Is comfortable and effective using a tri-stone and honing steel to sharpen knives, requires little to no assistance

Cleans and stores knives with care Handles knives with concern and safety for self and others. Maintains work-station in a way that promotes safety. Explains and follows safety measure when operating and cleaning electric cutting equipment

Safety

At times seems unaware of safety for self and others. Work-station tends to become cluttered easily Requires assistance when operating and/or cleaning electric cutting equipment

Works to promote safe work habits in others.

Tool Identification and Use

Does not know proper name and/or use for basic knives and hand tools Tends to improperly use knives

Knows proper name and uses for basic knives and hand tools Uses different tools appropriately for given tasks May need some assistance using specialty cutting equipment such as mandolins, food processor and slicers

Needs little to no assistance using specialty cutting equipment such as mandolins, food processors and slicers

Cutting Technique

Has difficulty with the terms and definitions for various classical cuts. Does not know and/or cannot demonstrate the proper steps in sequence without regular supervision

Uses the terms and definitions for various classical cuts properly With little to no assistance, demonstrates the proper steps in sequence for dicing, mincing, cutting batonette, julienne, and brunoise, oblique-cut

Independently and accurately demonstrates the proper steps in sequence for all required cuts.

With assistance, demonstrates the proper steps in sequence for tourne, chiffonade, emonder, concasser, and emincer Cutting Speed and Efficiency

Lacks comfort when timed, does not complete tasks within an acceptable time frame

Completes tasks within the allotted time, has improved time on task and will continue to improve with practice.

Completes tasks well before the allotted time Works with both speed and accuracy Regularly uses task- grouping techniques to maintain efficiency.

Shows little to no improvement, requires much practice Must concentrate on single tasks, cannot task group

Increased speed results in decreased accuracy When prompted, uses task grouping techniques to improve efficiency.

New England Culinary Institute 2012

Daily Professionalism Observation Rubric

Element of Evidence Missing Evidence Below Standard (I) Has very little understanding of proper sanitation habits Must be prompted to improve personal hygiene 1 Does not regularly incorporate rules for safe food handling in daily tasks Frequently needs prompting about uniform or attire. Has been asked to correct poorly laundered uniform or polished shoes Appearance and Grooming Does not maintain a clean apron, jacket or uniform throughout the day 1 Personal grooming such as hair needs addressing Acts or speaks inappropriately at times Language and Decorum Needs prompting to respect people and situations Meets Standard (MS) Has responsible personal hygiene habits 1 2 Regularly incorporates rules for safe food handling in daily tasks. 3 Exceeds Standard (ES)

Sanitation Habits

Has model hygiene habits and can be relied on to demonstrate and explain rule for sanitation to others. 1

Is regularly in uniform at the beginning of class. Wears only well-laundered and pressed uniforms and polished shoes Maintains overall appearance throughout the day Personal grooming is always neat and professional Good self-awareness; works to maintain composure Uses appropriate tone and language Acts or speaks respectfully and matches behavior to setting Verbal and written communication is clear

Wears only well laundered and pressed uniforms showing minimal signs of wear

Act as an example to others 1

Communication

Has difficulty expressing ideas verbally or written

Anticipates outcomes and can clearly articulate verbally and written

Attendance and Punctuality

Does not follow established protocols for reporting absences Has a habit for being tardy Communicates lack of concern for collecting missed assignments or rescheduling class time

Attends class regularly and is punctual If absent or tardy, follows established protocol for reporting Actively works to collect missed assignments and reschedule class time 1

Perfect class attendance. Is never late for class and often arrives early 1

New England Culinary Institute 2012

Responsibility, Organization and daily preparedness

Shows difficulty understanding those responsibilities that affect his/her ability to organize effectively; Needs constant coaching on organizational skills Does not review course materials Assignments are regularly turned in late or incomplete Waits to be called on before participating; Limited involvement in group work Struggles with change.

Comes to class with a good understanding of responsibilities Needs infrequent coaching on organizational skills Receives and acts on feedback positively Assignments are submitted on time and of good quality 1

Comes to class with complete understanding of responsibilities Uses his/her understanding to organize tasks without assistance Needs minimal to no coaching on organizational skills Uses course materials to prepare ahead Assignments are turned in on time or ahead of time and are complete and of professional quality

Participation in Class Discussions & Activities

Participates regularly in class discussions and group work; Asks questions, and maintains discussion relevant to the topic. Can be approached with changes. Responds positively to new requests or changing information. Works to find solutions.

Is actively engaged; makes thoughtful an intelligent connections between topics; Initiates discussions relevant to topic

Anticipates change, can identify need for change or flexibility. Works to find solutions and can act independently to make changes.

Flexibility adapting to change

Works competently on tasks but can be sidetracked with new or changing information. May need prompting to act positively. With assistance can redirect efforts to incorporate changes. Does not revise work

Continuous Efforts for Improvement - Response to Instruction

Relies on instructors to suggest ways to improve Lacks critical review skills Places individual goals before class goals;

Uses instructor feedback to revise work Works to meet standards Has good critical review skills Actively participates in class activities; Shows awareness of group dynamics; Makes good effort to help class accomplish tasks and function well as a team. Is approachable by others and is willing to assist and support the group

Demonstrates frequent self-reflection an strives for continual improvement

Engages instructor and suggests ways to improve his/her work

Teamwork & Success of Others

Limited involvement in class work; Has difficulty developing working relationships with team members. May not always respond positively to request for help

Works effectively with all class member 1 Supports peers to create a positive team environment.

Actively involves him/herself in assisting and supporting others 2

New England Culinary Institute 2012

Conceptual Understanding

Appears disinterested in grasping the key points covered in class. Unable to answer questions. Unable to take lecture material and apply it in practical situation.

Demonstrates engagement with the material and an understanding of key ideas Correctly answers most questions Demonstrates ability to apply some of the key points in discussion and /or production settings

Demonstrates strong understanding of materials Provides highly perceptive answers to almost all questions (either written or orally).

Takes responsibility for their education b further exploring key concepts Frequently relates material to relevant discussions or production setting

ServSafe Exam Rubric

Element of Evidence Missing Evidence Student did take any quizzes or practice tests Below Standard (I) Student did not participate regularly in quizzes and practice test and /or average score was less than 80% Student took the ServSafe Exam, but scored below 75%. Student must retake and pass exam before first internship. Meets Standard (MS) Student completed the practice test and most quizzes and averaged 8089% Exceeds Standard (ES) Student completed all quizzes and the practice test with an average score of 90% or better.

Weekly Quizzes and Practice Test

ServSafe Exam

Student did not take the ServSave Exam

Student scored 75% or higher on the ServSafe exam.

Student scored 90% or higher on the ServSafe exam.

III. Rituals and Routines Attendance: Attendance at classroom lessons and labs is critical to your success in class and therefore mandatory. 100% attendance is the standard. All missed class time will be made up practicing knife skills and sanitation in a NECI outlet. If you are to miss class for illness you must inform the chef via e-mail before the class begins. You are also expected to follow up with the chef regarding missed material and assignments. It is the students responsibility to schedule make up time. Brigade: All students must be in brigade for classroom lessons. Before starting work in the laboratory the Chef will check to see that you are properly outfitted to begin class with the brigade review. All NECI brigade standards will be enforced. Students who are not in full, proper brigade will not be allowed to take part in class. Assignments: Students will be assigned reading assignments and quizzes to complete outside of class. These assignments will be essential to success on the ServSafe exam. The multiple choice questions at the end of each chapter are identical to the type of questions used on the exam.
New England Culinary Institute 2012 6

Completing these exercises for each chapter is a great way to practice for the exam. Course Schedule
Lectures Week 1. Chapters 1-3 ServSafe 6th edition Safe Food Contamination The Safe Food Handler Week 2 Chapters 4-7 ServSafe 6th edition The Flow of Food Introduction Purchasing, Receiving and Storage Preparation Service Week 3 Chapters 8-10 ServSafe 6th Edition Management Facilities Sanitation In our last class meeting students will complete their ServSafe Exam. Labs Week 1 Kitchen and Station set up. Mise en Place Proper use of the chef knife, paring knife, steel and peeler. Knife skills terminology Fundamental Knife Cuts NECI Onion, emincer, large dice, small dice, mince Large, medium, small and fine dice. Julienne, batonette, batons. Emonder, Concasser Kitchen Break Down First Aid and Safety Week 2 Use of the Sharpening Stone Maximizing and calculating yield percentage Knife Skills terminology Fundamental Knife Cuts Diced Peppers Chopped Parsley Chiffonade Citrus Supremes Paysanne Parisienne Oblique Tourner Bias Cuts Week 3 Knife skills terminology Mandolin Fundamental Knife Cuts Potato Possibilities Leeks, Garlic, Ginger and Shallots Garnishes Knife Skills Assessment New England Culinary Institute 2012 7

 New England Culinary Institute 2012