Course Syllabus CMAS 1400 Sanitation and Food Safety

Course Syllabus I. Course Title: CMAS 1400 Sanitation and Food Safety Instructor’s name Chef Jim Birmingham

Email [email protected]

II. Course Description and Rationale The lecture portions of this course introduce students to the food safety and sanitation issues facing professionals of the the food and beverage industry. industry. The class serves serves as the foundation for the entire program program by helping establish a thorough understanding and competence in foodservice sanitation, food borne illness prevention and kitchen kitchen safety. safety. The course covers covers the principles principles of food microbiology microbiology;; major major food borne illnesses illnesses,, standards standards enforced by regulatory agencies, and applied measures for keeping food safe. The end of the course will require the studen studentt be certif certified ied in sanita sanitatio tion n standa standards rds throug through h the Natio National nal Restau Restaura rant nt Associ Associati ation’ on’ss ServSa ServSafe fe exam. exam. Certification 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. kitchen. Students will will gain a solid grounding in the fundamentals fundamentals of knife knife skills and be able to identify identify different types of knives, maintain knives and equipment and accurately 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 opportunity to spend time time developing an understanding of the care and use of your knives in the preparation of common common ingredients. ingredients. The skills learned learned in this lab will be practiced again and again in other classes. 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. behavior. Elements of evidence include brigade, brigade, attendance/punctuality, 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

ServSafe Food Safety Exam and On Line quizzes.

ASSN Sanitation

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

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© New England Culinary Institute 2012

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

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IV. Course Standards PPCDPD Professional Demeanor The student is exposed to the many facets of professionalism in the foodservice industry to help inspire good b ehavior, sound communication skills and an enhanced work ethic. The standard is met when the student: 4. Meets Meets established established appeara appearance nce and grooming grooming for back back and front of the house class classes es and projects projects a professiona professionall appearance and demeanor on campus and its different outlets 5. Uses Uses appro appropri priat atee lang languag uagee and and dec decoru orum m 6. Attend Attendss classe classess punctua punctually lly and and with with depend dependabi abili lity ty 7. Active Actively ly liste listens ns and and partic participa ipates tes in in class class 8. Prep Prepar ares es for for clas class. s. 9. Clearly Clearly communi communicate catess special special needs needs or informat information ion to instruc instructors tors or peers peers 10. Shows an understa understanding nding of their their role and responsibi responsibiliti lities es working working in a group 11. Shows respect for others and and maintain professional relationship relationship with with class members 12. Accepts differences differences and identifies identifies contributions of individual team team members in order to achieve 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 Lists examples examples of biologica biological, l, chemical chemical and and physical physical hazards hazards that that affect affect food safety safety 2. Identifie Identifiess how food become becomess unsafe unsafe within within the flow of food food production production 3. Descri Describes bes the the key key factor factorss for ensuri ensuring ng food food safety safety 4. Identifie Identifiess the diseases diseases that that are carrie carried d or transmitt transmitted ed by food and the the associat associated ed symptoms symptoms 5. Identifie Identifiess the four four microbial microbial contam contaminant inantss and describe describess preventat preventative ive actions actions 6. Explains Explains the microbial microbial risks risks associate associated d with with different different types of food food 7. Defines Defines key sanitatio sanitation n terms terms such as as microorga microorganisms nisms,, pathogens pathogens and and toxins toxins 8. Describes Describes the conditions conditions favorable favorable for bacteria bacteriall growth growth 9. Describes Describes how pH pH and water water activity activity affect affect the the susceptibi susceptibility lity of bacter bacterial ial growth growth 10. Identifie Identifiess multiple multiple ways ways to control the growth growth of microorganis microorganisms ms 11. Identifies which which illnesses and and diseases are transmitted through food and relates the importance importance of personal hygiene hygiene to food safety 12. Defines Defines cross-contam cross-contaminat ination ion and lists preventati preventative ve measures measures 13. Identifie Identifiess safe practices practices for receiving receiving,, storing and preparing 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 Assists in self-inspe self-inspectio ctions ns and documents documents the quality quality of practice practicess using self-inspe self-inspection ction forms forms 2. Labels Labels prepare prepared d food food followi following ng establ established ished operation operation procedures procedures 3. Assist Assist in food food inspe inspect ction ion upon delive delivery ry 4. Assist Assist in storing storing food followin following g appropriate appropriate time, time, tempera temperature ture and atmosp atmospheric heric control controlss 5. Uses Uses proper proper techni technique quess to thaw thaw and cool cool food food 6. Identifie Identifiess temperatur temperaturee danger danger zone while while handling handling or holding holding potential potentially ly dangerous dangerous food food 7. Ensure Ensuress safe safe cookin cooking g tempe temperat rature uress 8. Handles Handles and stores stores raw meat meat and fish fish with with attention attention to to their potential potential dangers dangers 9. Prepares Prepares and holds holds foods that require requiress no additional additional cooking cooking ensuring ensuring that they they do not come in contact contact with with potential potential dangerous bacteria or virus 10. Properly maintains maintains equipment and hand tools cleaned cleaned and sanitized sanitized between between tasks tasks 11. Properly washes hands and uses uses sanitary gloves or other other food barriers at appropriate appropriate times 12. Uses tastin tasting g spoons and approved approved drinki drinking ng vessels vessels 14. Maintains personal hygiene hygiene practices such as wearing clean and neat work work clothes 15. Recognize Recognizess state state and federal federal regul regulation ationss 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. Identifie Identifiess and explains explains threats threats of slip and fall injuries injuries 3. Acts Acts to preven preventt burns, burns, cuts cuts and/o and/orr liftin lifting g injuri injuries es 7. Describes Describes the the use of Materia Materiall Safety Safety Data Data Sheet Sheet in in a working working place 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. Maintaini Maintaining ng the sharpness sharpness and overall overall quality quality of his/her his/her knives knives 2. Utiliz Utilizing ing proper proper tool toolss for for vario various us task taskss 3. Producing Producing knife knife cuts cuts with with regular regular consistenc consistency y and minimum minimum waste waste


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V. Rubrics Elements of Evidence

Maintains Sharpness and Overall Quality of Knives

Knife Skills Practical Rubric Rubric Below Meets Standard Standard

Missing Evidence

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.

Exceeds Standard

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 At times seems unaware of safety for self and o thers.

Safety

Work-station tends to become cluttered easily Requires assistance when operating and/or cleaning electric cutting equipment

Tool Identification and Use

Handles knives with concern and safety for self and others.

Works to promote safe work h abits in others.

Maintains work-station in a way that promotes safety. Explains and follows safety measure when operating and cleaning electric cutting equipment

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

Knows proper name and uses for basic knives and hand tools

Tends to improperly use knives

Uses different tools appropriately for given tasks

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

May need some assistance using specialty cutting equipment such as mandolins, food processor and slicers

Cutting Technique

Has difficulty with the terms and definitions for various classical cuts.

Uses the terms and definitions for various classical cuts properly

Does not know and/or cannot demonstrate the proper steps in sequence without regular supervision

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.

Shows little to no improvement, requires much practice

Increased speed results in decreased accuracy

Must concentrate on single tasks, cannot task group


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

When prompted, uses task grouping techniques to improve efficiency.

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Daily Professionali Professionalism sm Observation Observation Rubric Rubric Element of Evidence

Sanitation Habits

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 uniform or attire. attire. Has been asked to correct correct poorly laundered uniform or polished shoes Appearance and Grooming

Meets Standard (MS)

Has responsible personal hygiene habits 1 2 Regularly incorporates rules for safe food handling in daily tasks. 3

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

Is regularly in uniform at the beginning of class. class.

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

Wears only well-laundered well-laundered and pressed uniforms and polished shoes

Does not maintain a clean apron, jacket or uniform throughout the day 1 Personal grooming such as hair needs addressing

Personal grooming is always neat and professional

Acts or speaks inappropriately at times

Good self-awareness; works to maintain composure

Needs prompting to respect people and situations situations

Uses appropriate tone and language

Communication

Has difficulty expressing ideas verbally or written

Acts or speaks respectfully and matches behavior to setting Verbal and written communication is clear

Attendance and Punctuality

Does not follow established protocols for reporting reporting absences

Language and Decorum

Has a habit for being tardy Communicates Communicates lack of concern for collecting missed assignments or rescheduling class time


Exceeds Standard (ES)

Maintains overall appearance throughout the day

Attends class regularly and is punctual

Act as an example to others 1

Anticipates outcomes and can clearly articulate verbally and written

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

If absent or tardy, follows established protocol for reporting Actively works to collect missed assignments and reschedule class time 1 4

Responsibility, Organization and daily preparedness

Shows difficulty understanding those responsibilities responsibilities that affect his/her ability to organize effectively; Needs constant coaching coaching on organizational skills Does not review course materials Assignments are regularly turned in late or incomplete

Participation in Class Discussions & Activities

Continuous Efforts for Improvement - Response to Instruction

Needs infrequent infrequent coaching on organizational skills Receives and acts on feedback positively

Comes to class with complete understanding of responsibilities Uses his/her understanding to organize tasks without assistance Needs minimal minimal to no coaching on on organizational skills Uses course materials to prepare ahead

Assignments are submitted on time and of good quality 1

Assignments are turned in on time or ahead of time and are complete and of professional quality quality

Waits to be called on before participating; participating;

Participates regularly in class discussions and group work;

Is actively engaged; makes thoughtful a intelligent connections between topics;

Limited involvement in group work

Asks questions, and maintains discussion relevant to the topic. Can be approached with changes.

Initiates discussions relevant to topic

Struggles with change. Flexibility – adapting to change

Comes to class with a good understanding of responsibilities

Works competently on tasks but can be sidetracked sidetracked with new or changing information.

Responds positively to new requests or changing information.

May need prompting to act positively. positively. With assistance can redirect efforts to incorporate changes.

Works to find solutions.

Does not revise work

Uses instructor feedback to revise work Works to meet standards Has good critical review skills

Relies on instructors to suggest ways to improve

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

Demonstrates Demonstrates frequent self-reflection an strives for continual improvement Engages instructor and suggests ways to improve his/her work

Lacks critical review skills

Teamwork & Success of Others

Places individual goals before class goals; goals;

Actively participates in class activities;

Limited involvement in class work;

Shows awareness of group dynamics;

Has difficulty developing working relationships with team members.

Makes good effort to help class accomplish tasks and function well as a team.

May not always respond positively to request request for help

Is approachable by others and is willing to assist and support the group


Works effectively with all class membe 1 Supports peers to create a positive team environment. Actively involves him/herself in assistin and supporting others 2

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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. situation.

Demonstrates engagement with the material and an understanding of key ideas

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

Correctly answers most questions Demonstrates ability to apply some of the key points in discussion and /or production settings

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

ServSafe Exam Exam Rubric Rubric Element of Evidence

Missing Evidence

Weekly Quizzes and Practice Test

Student did take any quizzes or practice tests

ServSafe Exam

Student did not take the ServSave Exam

Below Standard (I) Student did not participate regularly in quizzes and practice test and 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)

Exceeds Standard (ES)

Student completed the practice test and most quizzes and averaged 8089%

Student completed all quizzes and the practice test with an average average score of 90% or better.

Student scored 75% or higher on the ServSafe exam.

Student scored 90% or higher on the ServSafe exam.

III. Rituals and Routines Attendance Attendance: Attendance at classroom lessons and labs is critical to your success in class and therefore mandatory. mandatory. 100% attendance is the standard. All missed missed class class time 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 follow up with the chef regarding missed missed material and assignments. assignments. It is the student’s 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 b egin 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: Assignments: Students will be assigned reading assignments and quizzes to complete outside of class. These assignments will will be essential 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

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Completing these exercises for each chapter is a great way to practice for the exam. Course Schedule Lectures Week 1. Chapter’s 1-3 ServSafe 6th edition Safe Food Contamination The Safe Food Handler Week 2 Chapter’s 4-7 ServSafe 6th edition The Flow of Food Introduction Purchasing, Receiving and Storage Preparation Service Week 3 Chapters 8-10 ServSafe 6 th Edition Management Facilities Sanitation In our last class meeting students will complete their ServSafe Exam. Labs Week 1 Kitchen and 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 large dice, small dice, 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 Possibilities Leeks, Garlic, Ginger and Shallots Garnishes Knife Skills Assessment


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Course Syllabus CMAS 1400 Sanitation and Food Safety

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