1. Cooking 102 Syllabus
CRN: 21889
Spring 2015 Semester
Class Location: Oswego High School #189
Hours: 4/2-5/23 6:30PM -8:30PM
Instructor: Harry Park
E-mail: hpark@waubonsee.edu
Phone number: 312-340-1884
Optional Textbook: Science of Cooking
Course Description:
Introduction and application of culinary principles and procedures for basic food preparation. This is a hands-
on introduction to culinary basics, including knife techniques, basic cooking techniques such as: sautéing,
poaching, broiling, grilling and pureeing, sanitation guidelines, equipment, measurements, and ingredients.
Textbook:
Students may benefit from purchasing “Science of Good Cooking” ISBN: 9781933615981 from this class but
is not a requirement. Students who choose to continue on to Cooking 102 may use the same book as a
reference.
Instructional Methods:
In the Cooking 101 course, recipes and techniques are discussed and/or demonstrated by the chef instructor.
Students then prepare the lesson in pairs to produce assigned practical. Periodic use of videos, Multi-media
presentations and guest speakers augment the curriculum.
Course Objectives:
At the completion of this course the student should be able to:
INS101 – Revised 1/8/2014 Page 1 of 5

2. 1. Describe the way pathogens affect food. Serve, cool and reheat foods safely.
2. Define cross contamination.
3. Name and perform basic knife cuts and describe them.
4. Name the methods of heat transfer and list examples of cooking techniques that rely upon each
method.
5. Prepare a variety of tossed and composed salads
6. Define Mise en place
7. Understand menu guidelines
8. Select and store a variety of fruits, vegetables, herbs, and fruits.
9. Use basic guidelines for selecting and storing meats.
10. Prepare emulsified and broken vinaigrette dressings
11. Select and prepare foods for grilling and broiling, sautéing, roasting, grilling, pureeing, and pan-frying
techniques
General Student Outcomes (Waubonsee’s TOP MEASURE)
All college courses provide evidence to support the measurement of the general student outcomes listed in the
TOP MEASURE.
Managing Human Interaction: the ability to make and navigate relationships
Expanding Knowledge: the ability to build on one’s own knowledge base
Adapting Concepts: the ability to build upon a concept
Shaping the Future: the ability to use knowledge for change
Utilizing Facts: the ability to apply a fact to a new situation
Reflecting: the ability to think about one’s own thinking and learning
Exploring: the ability to search for the purpose of discovery
Grading Criteria
Practical:
During each class students are given an assignment to cook a given menu that has been demonstrated by the
chef. Students are given 45 minutes to complete the assignment and the remaining 10 minutes to critique and
collaborate with the chef.
INS101 – Revised 1/8/2014 Page 2 of 5

3. Final:
Students will be given an hour to cook their own dish from the following list of ingredients utilizing various
cooking techniques. Dishes will be evaluated for taste and appearance.
Kitchen Check Out-Requirements:
All pantry supplies and equipment must be returned to proper storage area before class ends.
• Sinks must be cleaned and wiped dry.
• All appliances/equipment must be cleaned after use, including range tops, refrigerators, counter tops
and cupboard doors.
• All equipment and supplies must be put back in its proper space.
• All under sinks cabinets must be cleaned and in order
• All spills must be wiped up and all wet towels placed in washing machine. If you use it, clean it.
Student Evaluation:
Individual feedback will be provided during practical. All students are expected to provide feedback on their
own dishes.
Weekly Course Schedule
INS101 – Revised 1/8/2014 Page 3 of 5

4. The instructor reserves the right to adjust this course syllabus as needed. Revisions to course policies
will be communicated via college e-mail.
Waubonsee Community College Campus Information:
INS101 – Revised 1/8/2014 Page 4 of 5
Week Topics Practical
Week
1
• Introduction
• Syllabus
• Knife Techniques
Media: Video Demo
• Mise en Place
• Pots and Pans
• Recipe Guidelines
• Cooking Demo: Searing Meats, Knife 101
• Practical
Pico de gallo with seared flank steak.
Tomatillo Sauce
• Clean up
Week
2
• Cross-contamination. Proper cooking
temperatures. Lecture
• Food Pairings. Umami.
Media: (David Chang)
• Store and select fruits, vegetables, herbs,
and fruits. Seasonality. (Handout)
• Emulsified and Non-Emulsified Vinaigrettes.
• Cooking Demo “Poaching Methods”
• Practical
Poached salmon with parsnip puree. Rocket
salad with broken Balsamic Vinaigrette.
• Clean Up
Week
3
• Proper meat cooking temperatures. Lecture
• Guidelines for selecting, receiving, and
storing meats. Lecture
• Cooking oils vs. Extra Virgin Olive Oil:
Smoking points. Lecture
• Mallard Reaction. Lecture
• Cooking Demo: Grilling. Broiling
• Practical
Chicken Marsala or Grilled sirloin with roasted
potatoes and grilled asparagus
• Clean Up
Week
4
• Plating 101
• Media: (Slides of various plating)
• Utilizing Various Cooking Techniques
• Multi-Tasking
• Practical
• Taste and share your plates with others
• Clean Up
Items Available:
Cook what you want with ingredients
Chicken Thighs
Sirloin
Tomato sauce
Noodles
Cheese
Spices
Onions
Parsley

5. Sugar Grove Campus
Route 47 at
Waubonsee Drive
Sugar Grove, IL 60554-
9454
(630) 466-7900
Aurora Campus
18 South River
Street
Aurora, IL 60506-
4178
(630) 801-7900
Copley Campus
2060 Ogden
Avenue
Aurora, IL 60504-
7222
(630) 585-7900
Plano Campus
100 Waubonsee
Drive
Plano, IL 60545-
2276
(630) 552-7900
www.waubonsee.edu
INS101 – Revised 1/8/2014 Page 5 of 5

6. Sugar Grove Campus
Route 47 at
Waubonsee Drive
Sugar Grove, IL 60554-
9454
(630) 466-7900
Aurora Campus
18 South River
Street
Aurora, IL 60506-
4178
(630) 801-7900
Copley Campus
2060 Ogden
Avenue
Aurora, IL 60504-
7222
(630) 585-7900
Plano Campus
100 Waubonsee
Drive
Plano, IL 60545-
2276
(630) 552-7900
www.waubonsee.edu
INS101 – Revised 1/8/2014 Page 5 of 5