Mini Syllabus

Print Mini Syllabus
Course ID: CUL105
Title: Principles and Skills for Professional Cooking
Modality: Hybrid
Credit Hours: 3.00

Course Section Information

Institution: Rio Salado College

Section: 12846

Term: Summer I 2014

Course Materials

Be sure that you have all the necessary materials prior to the start date of your course.

Software Required for Course:

Microsoft Word is required for this course. Please refer to MySite and visit the Software Purchase link for information on purchasing if you don’t already have access to these programs.

  1. Chef pants (black)
  2. Chef jacket
  3. Black, non-slip shoes
  4. Chef hat

Required: A Maricopa County Food Handler’s Card is required to participate in this class and should be given to the instructor by your second week of labs. Information on obtaining a Food Handler’s card is available at

Textbook required for Course:

Title: On Cooking: A Textbook of Culinary Fundamentals
Author: Sarah R. Labensky and Alan M. Hause
Media: Cooking Techniques DVD
ISBN: 9780558375911

Rio Salado College has developed a unique Textbook Savings Program that uses customized textbooks and saves students up to 50% off the original price of textbooks. This textbook is included in the Textbook Savings Program and has been customized specifically for this course at Rio Salado College by Pearson Custom Publishing so that it contains information most relevant to the course. Your course materials are available through the Rio Salado College Bookstore.  All materials should be verified by ISBN before purchasing at the Rio Salado Bookstore or from another seller.

**Note - All participants in this course must read, understand and agree to the Assumption of Risk and Release of Liability Form. Please read the entire form, accept the terms in the syllabus acknowledgement before proceeding in the course.

Course Description and Competencies

Official Course Description
Introductory principles and skills for professional cooking. Introduces organizational structure of kitchen staff in different types of kitchens. Includes basic principles of safety and sanitation, equipment and utensil use, French cooking terms, recipe use, measuring techniques, identification and use of seasoning agents, and basic cooking methods applied to stocks, sauces and soups, vegetables, starches, entrees, and eggs. Emphasis on practical experiences in a commercial kitchen.
Official Course Prerequisites
Official Course Competencies
  1. Identify types of restaurant kitchens and the qualifications, responsibilities, and hierarchy of selected kitchen personnel.
  2. Conduct oneself according to the "Code of Ethics for Professional Culinarians."
  3. Employ standard safety and sanitation precautions in a restaurant kitchen.
  4. Operate, clean, and care for kitchen equipment.
  5. Identify, use, and care for kitchen utensils.
  6. Use standard French cooking terms.
  7. Convert, test, standardize, and use recipes.
  8. Estimate basic recipe yields and costs.
  9. Measure dry and liquid ingredients.
  10. Select, use, and care for kitchen knives.
  11. Identify and use seasoning agents.
  12. Identify and use thickening agents.
  13. Discuss the principles and applications of basic restaurant cooking techniques.
  14. Set-up a mis-en-place.
  15. Prepare stocks and sauces, soups, vegetables, farinaceous products, entrees, and basic egg dishes.

Course Requirements

You are enrolled in a hybrid course, which contains online lessons and a mandatory in-person lab component. Week 1 of this course will be online only; weeks 2-10 will be a combination of online lecture and assessments. Check your specific section and instructor announcements for location and in-person meeting times.

Please see the course calendar in the announcements for the specific schedule.

Please wear a uniform:
Chef pants (black)
Chef jacket
Black, non-slip shoes (shoes for crews online site:
Hat (purchased at uniform shop or online chefs outlet)


The Midterm Exam is a non-proctored exam taken at home with a time limit; this will be taken during week five (5) of the course. The essay questions for the Midterm Exam are not timed. The rubric grading scale will be used to generate the essay final points. Be sure to preview the following documents and use them as guides for all of your essays, including those that are part of the final exam:


The Final Exam is a non-proctored exam taken at home with a time limit; this will be taken during week 10 of the course. The essay questions for the Final Exam are not timed and must be submitted in a word document. The rubric grading scale will be used to generate the essay final points.


Make up of in-person lab time is not possible. You will need to attend all sessions.

Time Requirements

Remember that this is a three credit-hour class. As such, you will need to dedicate significant time to this course. Plan to spend at least three hours on course content and at least six hours on homework for a total of at least nine hours each week. Be prepared to double your weekly class and study time if you choose an accelerated calendar.

Grading Procedure and Scale

Grading Procedure

There are 1400 possible points for this course.

Total Points
Graded Assignments
Final Exam
Total Course Points

You must complete all assignments in the course to be eligible to get a passing grade.

Grading Scale

Letter grades for assignments, examinations, and the course will be determined by the following scale:

1260 - 1400 points = A (90% - 100%)
1120 - 1259 points = B (80% - 89%)
980 - 1119 points = C (70% - 79%)
840 - 979 points = D (60% - 69%)
0 - 839 points = F (0% - 59%)

Please Note: The grading procedure for this course is based on the total number of points possible.

The grading scale is administered equally to all students in the course. Do not expect to receive a grade higher than that earned by your total points. There will be no "point adjustments" made for such things as "class participation" or other subjective factors.

Extra credit is not available for this course.

Final Grade Options

  • Letter grade (A, B, C, D, F) - awarded if the student completes all work, including the final exams.
  • Extension - Students may request an extension because of illness or other extenuating circumstances-if they have been doing acceptable work. The instructor will define the requirements and timelines to complete the course. Please Note: Instructors are not obligated to give extensions.
  • Withdrawal - Students may submit a withdrawal request on or prior to the "Last Date to Withdraw" indicated in their RioLearn Gradebook.

    Students should not contact their instructor to request a withdrawal. A student wishing to withdraw from a class within the stated timeline must do so by visiting In extreme circumstances, students do have the option of requesting a complete withdrawal from the college by providing Student Enrollment Services with appropriate documentation.

Submitting Assignments

All assignments are listed under the "Reading Assignment" box and in the "Assessing Your Learning" section. The lessons can be accessed from the "Syllabus and Lessons" links on your Course Homepage.

Note to students: Keep a copy of everything that you submit.

Copyright Acknowledgements

Some images used in courses are licensed as follows: Accunet/AP Multimedia Archive,,, EBSCO Image Collection.


There may be required in-person or on-line/take-home exam(s) for this course. Please review the "Grading Procedure and Scale" portion of your syllabus for details. Your course materials may give specific information about these exams and make suggestions for test preparation.

Check your Gradebook for specific due dates for your exam(s).

In-person exams are given at various locations throughout the valley for students who live in Maricopa County.

You may view information on Testing Sites to select the testing location and hours of operation that fit your needs. You may also contact our information line at (480) 517-8560.

Students who reside outside Maricopa County or who are registered with Disability Resources and Services can request a proctor. Please contact the Student Services testing center at (480) 517-8560. Requests can be made via the Internet by completing and submitting the proctor request form to Student Services.

In-Person Examination Procedures

  1. There is no appointment necessary to take your exam. Exams can be taken during normal hours of operation at any Rio Salado College testing site.
  2. You must complete the final exam by your course end date.
  3. You may take your exam(s) before your course end date if and only if you have received all of your graded assignments.

Syllabus Acknowledgement

Special Note: The online syllabus acknowledgement found under the Lesson Requirements on the Lesson 1 Preview Page should be completed prior to accessing any assignments for the class. If the online syllabus acknowledgement is not completed, students will be automatically purged from the course. Additionally, if a student is purged from class and has been provided permission by the department to be reinstated, the syllabus acknowledgement must be completed upon reinstatement into the class; even if it had been previously completed. 

Late or Missing Assignments

Assignments that have due dates are due on time according to the due dates in your gradebook. If you need to request an extension for an assignment, a request must be made to your instructor via Riolearn at least one week prior to the due date. You can request a due date change using the “Modify Due Dates” feature from the “Due Dates” tab in the Gradebook.

Late points may be applied at the instructor's discretion.

Course Completion Policy

A student who registers for a Distance Learning course is assigned a "start date" and an "end date." It is the student's responsibility to note due dates for assignments and to keep up with the course work.

Library Services

The Rio Salado Library is committed to student success and provides a variety of materials and services to enhance student learning.  Utilizing Rio’s online library for your research is the best way to ensure that your sources are validated, authoritative, and appropriate for college-level coursework. Librarians are available to help you at all times via our Ask a Librarian live chat service. Also, the How Do I..? Streaming Video Series provides instruction on how to use the online library to find books, articles, ebooks, streaming films, and more.

Please note that when library materials (e.g., articles, ebooks, and streaming media) are integrated into your lesson content, you will see the notation “…provided to you through the Rio Salado Library.

Academic Misconduct

Academic Misconduct includes cheating, conspiring to cheat, soliciting to cheat, attempting to cheat, plagiarism, fabrication on an assignment, or other forms of dishonest presentation.

Posting assessments on an unauthorized web site, soliciting assessment answers and the unauthorized acquisition of assessments, assessment answers, or other academic material is cheating.

Plagiarism includes, but is not limited to, the use of paraphrase or direct quotation of the published or unpublished work of another person without full and clear acknowledgment.  It also includes the unacknowledged use of materials prepared by another person or agency engaged in the selling or sharing of term papers or other academic materials.  Information gathered from the Internet and not properly identified is also considered plagiarism.

We expect every student to produce his/her original, independent work. Any student whose work indicates a violation of the MCCCD Academic Misconduct Policy (including cheating and plagiarism) can expect sanctions as specified in the college catalog.

Rio Salado College uses software that uncovers plagiarism from student to student and other data sources on the Internet. If a student is found to have plagiarized content, grade consequences will be applied in accordance with departmental policies.

Civility Policy

The faculty of Rio Salado place a high value on the importance of general ethical standards of academic behavior and expect that communication between students and instructors or among students shall maintain the level of formality and mutual respect appropriate to any college teaching/learning situation.

Language or behavior that is rude, abusive, profane, disruptive, or threatening will not be tolerated. Activity of this type is Academic Misconduct as defined in MCCCD Policy AR 2.3.11. Students engaging in such behavior will be removed from the course with a failing grade. Additional sanctions may be applied pursuant to AR 2.3.11.

Requirement for Active Class Participation

Please note that students may be withdrawn from class for non-participation.

If you receive financial aid of any kind, it is your responsibility to protect your eligibility to receive financial aid by meeting the active participation requirements of this class.

Change of Address

Please notify Course Support at (480) 517-8243 or 1-800-729-1197 or by email at Please include your name, student number, phone number, and new address including city, state, and zip code.

Disability Statement

Rio Salado provides reasonable accommodations for students with documented disabilities. Please contact Disability Services at (480) 517-8562 or


Course content may vary from this outline to meet the needs of this particular group.

Rio Salado College Copyright

Course Content © Copyright 2014 Rio Salado College. All Rights Reserved.

Contact Us

Please see the following page for contact information.