Course Modality

P

Meeting Days

Tuesday

Meeting Times

3PM-8:50PM

Meeting Location

Culinary Arts Building

1401 Alabama St.

What's Exciting About This Course

This Saucier course focuses on the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. We will be starting with a review and reinforcement of classical preparations followed by introduction and practice in many contemporary sauces and techniques popular in today’s market. Within the contemporary lessons, we also touch on uses of sauces in different regions of the world and will prepare Latin American as well as sauces and condiments from various regions of Asia.

The information in this course will use the food preparation techniques learned in first semester labs to reinforce and build upon them to develop technical skill.

My Personal Welcome

Welcome to Saucier —I’m excited that you have chosen this course with me.  One of my many passions is to teach my students the skills used in professional kitchens all over the world. I will present the information in the most exciting way I know, so that you can grasp the concepts and apply them now and hopefully throughout your career.  

As you study and work with new ideas and techniques that may challenge you, I am available to support you.  The fastest way to reach me is by my HCC email.  The best way to really discuss issues is in person and I’m available during posted office hours to tackle any questions you might have. I only ask that you please email me to make an appointment for in-person meetings, so I am prepared to give you the attention you require.  My goal is for you to walk out of the course with a better understanding of professional food preparation and increased technical skill.  So, please feel free to contact me whenever you have a question.

Preferred Method of Contact

HCC email

Course Description

Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods.

Requisites

CHEF 1301, CHEF 2201 and CHEF 2231 

Department Website

https://www.hccs.edu/programs/areas-of-study/public-safety-transportation--consumer-services/culinary-arts/

Demonstrate knowledge of proper stock, glaze and consommé preparation, uses and storage

Foundation Skills - Thinking -Decision Making

Workplace Competencies - Technology -Applies Technology to Task

Demonstrate understanding and skills in preparing grand sauces, emulsions, contemporary sauces, compound butters, dessert sauces, and butter and vegetable sauces

Foundation Skills - Thinking -Creative

Foundation Skills - Thinking -Knowing How to Learn

Produce relishes, chutneys, marinades, compotes, and vinaigrette

Foundation Skills - Thinking -Creative

Foundation Skills - Thinking -Knowing How to Learn

Demonstrate continued development of effective and sound work practices, including knife skills, personal and kitchen organization skills while reinforcing safe food handling practices using contemporary guidelines

Foundation Skills - Personal Qualities -Responsibility

Workplace Competencies - Interpersonal -Participates as Team Member

Workplace Competencies - Systems -Understands Systems

Workplace Competencies - Technology -Applies Technology to Task

Culinary Arts Program Student Learning Outcomes (PSLOs)

Culinary Arts Students are required to attend in-person lab class in complete chef’s uniform as described within this policy.  (not applicable for lecture-only courses)

Any student not fully compliant upon arriving to class will receive a zero for their daily grade and, if problem persists, will be denied participation in lab activities until they are in full compliance.

• A complete uniform consists of:
• A clean, white, long-sleeved chef jacket.
  • No restaurant or school logos on the jacket, with the exception of the HCC logo, following college brand standards. Jacket may be embroidered, if desired, but only the student’s name allowed, in black thread.
• Solid black work pants/slacks
  • No denim, leggings, jeggings, spandex, exercise pants, or yoga pants allowed.
• A 7” white paper toque (provided to student at start of class)
• Black shoes made with safety soles to prevent slipping
  • Shoes must be durable, close-toed, and be able to hold a shine
• Socks
  • preferably white, crew length
• Black or white apron is strongly suggested, but not mandatory
  • No other color apron allowed.
• In the event that a student has forgotten a portion of the uniform such as a jacket, one may be provided to the student by the instructor at his/her discretion and availability. A repeated instance of unpreparedness will be cause for denial of participation in lab activities and will affect student grade.
• Any non-religious head coverings, including but not limited to hats, caps, and jacket hoods, are not to be worn while in instructional spaces.
• Students must provide their own knife set and kitchen tools at all times; Supply list will be reviewed during student orientation and may also be obtained from the Culinary Office or by emailing their instructor or Program Coordinator
• In order to provide safe and sanitary learning environment, Personal Hygiene Code is strictly enforced:

Hair - Hair must be neatly maintained, clean, and properly restrained while in the lab classroom. Long hair must be contained in a manner appropriate for wearing of paper toque, and off the collar of your uniform jacket. In the instance of hair that cannot be fully restrained by hat or bun, a hair net will be required in addition to the paper toque. Male students are encouraged to be clean-shaven. Beards and mustaches are permitted, but must be clean and neatly trimmed, and properly restrained by wearing a beard guard at all times while working in the kitchen lab.

Hands - Fingernails must be clean, free of polish and cut short at all times; No artificial nails are allowed. Hands must always be washed at the beginning of each class and as needed during the day.

Jewelry – No jewelries, except a plain wedding band, are to be worn in instructional areas while in uniform. Female students may wear earrings that do not hang lower than ½” from bottom of earlobe. If wearing a watch, attach it to your coat at the top button as gone over in first class meeting.

Behavior in Lab - Sound hygienic practices must be demonstrated at all times. Failure to do so will result in a student being barred from lab participation. Aprons and side towels must not be worn in the following situations: when going to the restroom, discarding garbage, entering or leaving the academic building, and while eating meals. For sanitary reasons, students should only take notes on a pocket size notebook while working in the lab classroom.

As a student enrolled in the Culinary Arts and Pastry Arts programs, you are an ambassador for your program. As such, your conduct must reflect our high standard of professionalism, integrity, & commitment. To this end, students will be held to the following while in instructional spaces in the Culinary Arts Building:

• Student must be in full uniform, show a willingness to learn, and project a positive attitude. Detailed expectations will be discussed on first day of class as part of course orientation.
• No headphones, earbuds of any kind, nor any other device playing music or other audio to be worn nor played while in the instructional spaces.
• Sunglasses may not be worn in instructional spaces in the Culinary Arts Building.
• Cell phones and other electronic devices must be either turned off or put on silent mode while in the culinary classroom or kitchens. If a student must take a phone call, excuse yourself from the classroom to do so and be prompt with the call. Phone calls must not be made nor received while in classroom setting.
• Computers or other devices brought in for taking notes are welcomed, so long as their use is kept to tasks associated with the class lecture. Students will be asked to log off of any device they are found to be using for other tasks while class is in session.
• Students may take photos of their own work for use in their career portfolio or however they would like. A student may not take photos of others or of others’ work without the expressed consent of that classmate or instructor. This is to protect the integrity and privacy of others. Most often, asking your instructor or classmate if you can take a picture will be okay, but it is always better to ask first.
• Students with known food allergies must notify their Chef Instructor of their specific food allergy
• The Culinary Arts classroom labs are a unique environment where safety and security of our students is of utmost importance and will be protected by all faculty and staff of HCC. Behavior that puts anyone in danger or compromises the learning experience of another student will not be allowed and will be handled appropriately on a case-by-case basis.

In an effort to keep all students safe, informed, and prepared for accidents and/or injuries, the Culinary Arts and Pastry Arts have the following policy in place for all lab classes:

First Aid

Due to the nature of our work, and the use of heavy equipment and tools that could cause injury, it may be necessary for students to have access to first aid materials. First Aid Kits, containing ample first aid materials, are mounted in each lab classroom and are checked daily for stock. If a student is hurt in any way while in a lab class, they must immediately inform their instructor.

Chemical Safety

While working in our labs, it may be necessary to use chemicals for cleaning and sanitation purposes. For this reason, each classroom is equipped with Material Safety Data Sheets (MSDS) adjacent to the dishwashing area for quick retrieval. The MSDS lists the hazardous ingredients of a product, its physical and chemical characteristics (e.g. flammability, explosive properties), its effect on human health, the chemicals with which it can adversely react, handling precautions, the types of measures that can be used to control exposure, emergency and first aid procedures, and methods to contain a spill. The exact location and contents of the MSDS binders are reviewed with all students as part of class orientation each semester.

Full institutional policies on safety and first aid can be found on the district website at https://www.hccs.edu/departments/environmental-safety/resources/

Instructional Materials

The HCC Online Bookstore provides searchable information on textbooks for all courses.  Check with your instructor before purchasing textbooks because the book might be included in your course fees.

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Here is the link to get temporary free access to a digital version of the text for fourteen days:

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Courseware

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In order to receive a grade of Incomplete (“I”), a student must have completed at least 85% of the work in the course. In all cases, the instructor reserves the right to decline a student’s request to receive a grade of Incomplete.

Students are responsible for meeting with the instructor to make up any missed work or quizzes.

• Students will have one week from the day of absence to complete missed assignments.
• Failure to arrange this will result in a zero for the missed work or assignment.
• There are no “excused absences” in this class and, therefore, no “make ups” for missed class time.

Here’s the link to the HCC information about academic integrity (Scholastic Dishonesty and Violation of Academic Scholastic Dishonesty and Grievance):

https://www.hccs.edu/about-hcc/procedures/student-rights-policies--procedures/student-procedures/

At the start of class, 3:00pm, I will take attendance. I will record a student present as long as they are in the classroom, ready for the day’s activities. I am a believer in the importance of being on time. Punctuality displays a person's respect for people and time. I am understanding, though, that there are times when extenuating circumstances may cause a student to be late. I simply ask that you make your best attempt to be on time to ensure you are receiving all the course information. This will not only increase the likelihood of success in the course, but also develop a habit for timeliness when you are working in the field.

Tardy is defined as up to 15 minutes late. (3:01 pm-3:15 pm); Three tardies equal one absence.

More than 15 minutes late (after 3:15pm) will be recorded as an absence.

Leaving before class is formally dismissed by the instructor will be recorded as an absence.

• High standard of professionalism, integrity, & commitment. 45% of grade based on quality of work and effort displayed in the classroom and lab work environment. Detailed information on this grade will be presented on Week 1 and will always be available within your class information in Eagle Online Canvas.
• Full uniform, willingness to learn and positive attitude necessary. Detailed expectations will also be discussed on first day of class as part of course orientation.
• Resources and Weekly Lectures will be available in online Canvas LMS. Students are responsible for logging in regularly to print/save lecture for class.
• The Culinary Arts classroom labs are a unique environment where safety and security of our students is of utmost importance and will be protected by all faculty and staff of HCC. Behavior that puts anyone in danger or compromises the learning experience of another student will not be allowed and will be handled appropriately on a case-by-case basis.

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This course section will use Canvas (https://eagleonline.hccs.edu) to supplement in-class assignments, exams, and activities.  

HCCS Open Lab locations may be used to access the Internet and Canvas.  For best performance, Canvas should be used on the current or first previous major release of Chrome, Firefox, Edge, or Safari. Because it's built using web standards, Canvas runs on Windows, Mac, Linux, iOS, Android, or any other device with a modern web browser. 

Canvas only requires an operating system that can run the latest compatible web browsers. Your computer operating system should be kept up to date with the latest recommended security updates and upgrades.  

Houston Community College is committed to furthering the cause of social justice in our community and beyond. HCC does not discriminate on the basis of race, color, religion, sex, gender identity and expression, national origin, age, disability, sexual orientation, or veteran status. I fully support that commitment and, as such, will work to maintain a positive learning environment based upon open communication, mutual respect, and non-discrimination. In this course, we share in the creation and maintenance of a positive and safe learning environment. Part of this process includes acknowledging and embracing the differences among us in order to establish and reinforce that each one of us matters. I appreciate your suggestions about how to best maintain this environment of respect. If you experience any type of discrimination, please contact me and/or the Office of Inst itutional Equity at 713- 718-8271.

HCC uses the following standard grading system:

Here’s the link to the HCC Student Handbook https://www.hccs.edu/resources-for/current-students/student-handbook/   In it you will find information about the following:

• Academic Information
• Academic Support
• Attendance, Repeating Courses, and Withdrawal
• Career Planning and Job Search
• Childcare
• disAbility Support Services
• Electronic Devices
• Equal Educational Opportunity
• Financial Aid TV (FATV)
• General Student Complaints
• Grade of FX
• Incomplete Grades
• International Student Services
• Health Awareness
• Libraries/Bookstore
• Police Services & Campus Safety
• Student Life at HCC
• Student Rights and Responsibilities
• Student Services
• Testing
• Transfer Planning
• Veteran Services

https://www.hccs.edu/resources-for/faculty/student-conduct-resources-for-faculty/

Here’s the link to the HCC information about Campus Carry:

https://www.hccs.edu/departments/police/campus-carry/

When communicating via email, HCC requires students to communicate only through the HCC email system to protect your privacy.  If you have not activated your HCC student email account, you can go to HCC Eagle ID and activate it now.  You may also use Canvas Inbox to communicate.

Use the link below to access the HCC Office of Institutional Equity, Inclusion, and Engagement (https://www.hccs.edu/departments/institutional-equity/)

Ability Services

HCC strives to make all learning experiences as accessible as possible.  If you anticipate or experience academic barriers based on your disability (including long and short term conditions, mental health, chronic or temporary medical conditions), please meet with a campus Abilities Counselor as soon as possible in order to establish reasonable accommodations.  Reasonable accommodations are established through an interactive process between you, your instructor(s) and Ability Services.  It is the policy and practice of HCC to create inclusive and accessible learning environments consistent with federal and state law.  For more information, please go to https://www.hccs.edu/support-services/ability-services/

Title IX

Houston Community College is committed to cultivating an environment free from inappropriate conduct of a sexual or gender-based nature including sex discrimination, sexual assault, sexual harassment, and sexual violence.  Sex discrimination includes all forms of sexual and gender-based misconduct and violates an individual’s fundamental rights and personal dignity.  Title IX prohibits discrimination on the basis of sex-including pregnancy and parental status in educational programs and activities.  If you require an accommodation due to pregnancy please contact an Abilities Services Counselor.  The Director of EEO/Compliance is designated as the Title IX Coordinator and Section 504 Coordinator.  All inquiries concerning HCC policies, compliance with applicable laws, statutes, and regulations (such as Title VI, Title IX, and Section 504), and complaints may be directed to:

David Cross
Director EEO/Compliance
Office of Institutional Equity & Diversity
3100 Main
(713) 718-8271
Houston, TX 77266-7517 or [email protected]

http://www.hccs.edu/departments/institutional-equity/title-ix-know-your-rights/

Office of the Dean of Students

Contact the office of the Dean of Students to seek assistance in determining the correct complaint procedure to follow or to identify the appropriate academic dean or supervisor for informal resolution of complaints.

https://www.hccs.edu/about-hcc/procedures/student-rights-policies--procedures/student-complaints/speak-with-the-dean-of-students/

Expect to spend at least twice as many hours per week outside of class as you do in class studying the course content.  Additional time will be required for written assignments.  The assignments provided will help you use your study hours wisely.  Successful completion of this course requires a combination of the following:

• Reading the textbook
• Attending class in person and/or online
• Completing assignments
• Participating in class activities

There is no short cut for success in this course; it requires reading (and probably re-reading) and studying the material using the course objectives as a guide.

Canvas is HCC’s Learning Management System (LMS), and can be accessed at the following URL:

https://eagleonline.hccs.edu

HCCS Open Lab locations may be used to access the Internet and Canvas.  For best performance, Canvas should be used on the current or first previous major release of Chrome, Firefox, Edge, or Safari. Because it's built using web standards, Canvas runs on Windows, Mac, Linux, iOS, Android, or any other device with a modern web browser. 

Canvas only requires an operating system that can run the latest compatible web browsers. Your computer operating system should be kept up to date with the latest recommended security updates and upgrades.  

HCC Online Information and Policies

Here is the link to information about HCC Online classes, which includes access to the required Online Information Class Preview for all fully online classes: https://www.hccs.edu/online/

Scoring Rubrics, Sample Assignments, etc.

Look in Canvas for the scoring rubrics for assignments, samples of class assignments, and other information to assist you in the course.  https://eagleonline.hccs.edu/login/ldap

As your Instructor, it is my responsibility to:

• Provide the grading scale and detailed grading formula explaining how student grades are to be derived
• Facilitate an effective learning environment through learner-centered instructional techniques
• Provide a description of any special projects or assignments
• Inform students of policies such as attendance, withdrawal, tardiness, and making up assignments
• Provide the course outline and class calendar that will include a description of any special projects or assignments
• Arrange to meet with individual students during office hours, and before and after class as required

As a student, it is your responsibility to:

• Attend class in person and/or online
• Participate actively by reviewing course material, interacting with classmates, and responding promptly in your communication with me
• Read and comprehend the textbook
• Complete the required assignments and exams
• Ask for help when there is a question or problem
• Keep copies of all paperwork, including this syllabus, handouts, and all assignments
• Be aware of and comply with academic honesty policies in the HCCS Student Handbook

In this college-level course, we may occasionally discuss sensitive or mature content. All members of the classroom environment, from your instructor to your fellow students, are expected to handle potentially controversial subjects with respect and consideration for one another’s varied experiences and values.  

The EGLS³ (Evaluation for Greater Learning Student Survey System) will be available for most courses near the end of the term until finals start.  This brief survey will give invaluable information to your faculty about their teaching.  Results are anonymous and will be available to faculty and division chairs after the end of the term.  EGLS³ surveys are only available for the Fall and Spring semesters.  EGLS3 surveys are not offered during the Summer semester due to logistical constraints.

https://www.hccs.edu/resources-for/current-students/egls3-evaluate-your-professors/

Any student who faces challenges securing their foods or housing and believes this may affect their performance in the course is urged to contact the Dean of Students at their college for support. Furthermore, please notify the professor if you are comfortable in doing so.  

This will enable HCC to provide any resources that HCC may possess.

Tutoring

HCC provides free, confidential, and convenient academic support, including writing critiques,  to HCC students in an online environment and on campus.  Tutoring is provided by HCC personnel in order to ensure that it is contextual and appropriate.  Visit the HCC Tutoring Services website for services provided.

Libraries

The HCC Library System consists of 9 libraries and 6 Electronic Resource Centers (ERCs) that are inviting places to study and collaborate on projects.  Librarians are available both at the libraries and online to show you how to locate and use the resources you need.  The libraries maintain a large selection of electronic resources as well as collections of books, magazines, newspapers, and audiovisual materials.  The portal to all libraries’ resources and services is the HCCS library web page at https://library.hccs.edu.

Supplementary Instruction

Supplemental Instruction is an academic enrichment and support program that uses peer-assisted study sessions to improve student retention and success in historically difficult courses.  Peer Support is provided by students who have already succeeded in completion of the specified course, and who earned a grade of A or B.  Find details at https://www.hccs.edu/resources-for/current-students/supplemental-instruction/.

Resources for Students:

https://www.hccs.edu/resources-for/current-students/communicable-diseases/resources-for-students/

Basic Needs Resources:

https://www.hccs.edu/support-services/counseling/hcc-cares/basic-needs-resources/

Student Basic Needs Application:

https://hccs.co1.qualtrics.com/jfe/form/SV_25WyNx7NwMRz1FH

In-Person (P)

Safe, face-to-face course with scheduled dates and times

Online on a Schedule (WS)

Fully online course with virtual meetings at scheduled dates and times

Online Anytime (WW)

Traditional online course without scheduled meetings

Hybrid (H)

Course that meets safely 50% face-to-face and 50% virtually

Hybrid Lab (HL)

Lab class that meets safely 50% face-to-face and 50% virtually

Syllabus Modifications

The instructor reserves the right to modify the syllabus at any time during the semester and will promptly notify students in writing, typically by e-mail, of any such changes.

If you have concerns about any aspect of this course, please reach out to your instructor for assistance first. If your instructor is not able to assist you, then you may wish to contact the Department Chair. 

Department Chair and Administrative Assistant Contact Information 

Andrea Bonner, Division Chair, Consumer Arts & Sciences Division, [email protected] •

713-718-6158 • 3601 Fannin #212 • Houston, Texas 77004

Angela Mealy, Division Secretary, [email protected] • 713-718-6152