BTS ARMY Kitchen Cooking Class Course Syllabus

Part 1: Course Information

Instructor Information

• Head Instructor: Chef C
• Instructors: Chef R, Chef K, Chef S,  Pronouns for all instructors are (she/her)
• Office: N/A
• Office Hours: Preference is Monday to Friday
• Office Telephone: N/A
• E-mail: btsarmykitchen@gmail.com

Course Description

The BTS ARMY Kitchen Cooking Course aims to prepare students who want to expand their cooking skills. In addition to learning about the basics of cooking and food in the class, students will also have the opportunity to apply what they have learned in the real world. This is a comprehensive introduction to culinary basics, including classic knife cuts, terminology, equipment, measurements, and ingredients. A primary objective of this course is to establish an atmosphere in which each student feels that they may express their own point of view without feeling threatened and that questions may be asked and answered without embarrassment. No limits are placed upon the subject matter or the extent of questioning, except that all discussions should be in “good taste” and with due recognition of the varying personal, economic, religious, and social backgrounds of each class member and the level of maturity of the group as a whole.

We aim to teach:

•  Prepare and serve safe food
•  Basic culinary skills and proper usage of kitchen equipment
•  Food selection and storage techniques
•  To recreate recipes

Prerequisite/Co-requisites

• None, this will start at the entry-level.

Textbook & Course Materials

• Required Text(s):

• Thermometer
• Large spoon (to stir)
• Knife
• Cutting board
• Baking ware
• Cookware
• Apron

• Recommended Classroom Materials
• Writing Utensil
• Notebook

Course Requirements

• Connection to the Internet

Online Course Structure

This is only an online course. All course activities and resources can be found through our classroom website.

Important Note: This syllabus, along with course assignments and due dates, are subject to change. It is the student’s responsibility to check our course on our site or discord for any changes to the syllabus. Any changes will be clearly noted in course announcements.

Part 2: Student Learning Outcomes & Objectives

In the course, recipes, and techniques will be discussed and demonstrated by the chef instructors. Videos are used to further enhance the knowledge of the student when viewing techniques and cooking methods, as well as illustration and charts. Students are then given home assignments with instructions, and students should demonstrate the techniques or procedures discussed. All students are encouraged to produce the required competencies. As these are online courses, videos, and multimedia presentations to augment the curriculum are a requirement.

Course Objectives

Upon completion of the course, students will have an understanding of, or be able to apply the following principles and concepts:

• Name the basic knife cuts and describe them.
• Name the basic cooking method and use them confidently when cooking.
• Name the methods of heat transfer and list examples of cooking techniques that rely upon each method.
• Select and use hand tools, measuring equipment, and thermometers properly.
• Knowledge of eggs by boiling, frying, poaching, and scrambling. Prepare French, American/Country-style, and Soufflé Omelets.
• Select and prepare starches for boiling or steaming. Cook potatoes, grains, and legumes.
• Prepare vegetables using boiling, sautéing, roasting, grilling, pureeing, and pan-frying techniques.
• Select and store canned, frozen, and prepared foods properly.
•  Select and store a variety of fruits, vegetables, herbs, and fruits.
•  Define stock and describe several uses for stocks. Identify different types of stocks and know preparation methods for each stock.
•  Name the mother sauces. Prepare and finish brown, white, tomato sauces. Prepare two basic warm emulsion sauces.
•  Select ingredients and prepare broths and vegetable soups. Prepare consommé, puree, and cream soups.
• Apply nutritional balance, variety to a complete dish.

Classes will be posted online.

Part 3: Topic Outline/Schedule

Important Note: Refer to the course calendar for specific meeting dates and times. Activity and assignment details will be explained in detail within each week's corresponding learning module. If you have any questions, please contact your instructor.

ALTERNATE FORMAT:

Part 4: Grading Policy

Graded Course Activities

Visit the Assignment tabs on the class site for details about each assignment listed below. Click on Quizzes to access quizzes and exams. (See Part 4 for more information about accessing tools and activities).

Viewing Grades/Assignments

Students will not be graded, but as you do the work, we will give you feedback on what is assigned to enhance the student’s process further. Missed assignments should be turned in when you find the time.

It is the student’s responsibility to visit the classwork section and collect their materials for the day and assignments.

Part 5: Course Policies

Participation

Students are expected to participate in all online activities as listed on the course calendar. To accommodate various schedules and time zones, lessons can be completed at any time before the next posted lesson.

Build Rapport

Ensure that you are proactive in informing your instructor when difficulties arise during the sessions to help you find a solution.

Complete Assignments

All assignments for this course will be submitted electronically through google/on your own time.

Plagiarism

Students need to acknowledge sources that are used for completing classroom assignments. Plagiarism is a form of dishonesty. If participants have any questions about it, please ask for clarification. On the topic of cheating, students must produce their own work. Please follow the classroom rules. You will be kicked out of the course if you do not comply with the rules.