Patrick Duggan

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Patrick Duggan

Chef Patrick Duggan is a native to the US Virgin Island. He moved to the US to pursue a law degree, but after he was asked to work with the VI tourism council he fell in love with the hospitality industry. He began his career as a corporate travel consultant. It would be 10 years before he thought about being a chef. One day he took a trip to Charleston to visit Johnson & Wales University to further his education. At Johnson & Wales he was introduced to a chef named Aubrey McKnight, and was fixed on a culinary education. Chef Duggan studied pastry arts and was a student culinary instructor rounding his talents off. After college the chef Duggan worked for Ristorante Divino, and the Governor’s Mansion as the pastry chef. He was the director and instructor at the Culinary & Wine Institute at USC and the Executive chef for Palmetto Health Baptist hospital. Chef Duggan comes to the Center from the Culinary Institute of Charleston at Trident Tech in Charleston; where he was an adjunct instructor. He looks forward to developing the future chefs of the Midlands and helping the Center’s culinary program grow.


 

 

  • Culinary Arts Level 1 & 2 COURSE SYLLABUS

     General Information

    The Center: Room 103

    Phone: 803-476-8635

    E-mail: pduggan@lexrich5.org

     

    Course Description

     This course involves both theory and actual hands-on lab and work experience. The Centers’ culinary courses use the ProStart® program coupled with industry set standards.  The program includes an industry-driven curriculum to teach, test and award industry-recognized certificates to students meeting high standards in food service and restaurant education. ProStart® is a two-year curriculum for 10th to 12th-grade students developed by the National Restaurant Association Educational Foundation. This state-driven and an industry-backed curriculum is based on the knowledge high school students need to be successful in the restaurant industry. Coupled with relevant work-based experiences, this curriculum enriches, enhances, and reinforces what students learn in the classroom and provides students with opportunities to develop and practice skills critical to their future success. By integrating classroom learning with job experiences, ProStart® provides students with opportunities to learn and practice important skills related to leadership and responsibility. These skill sets serve as a foundation to professional, trained, and educated employees. It is a school-to-career path for high school students interested in the restaurant and foodservice industry. 

    For additional information on ProStart visit the national website at http://prostart.restaurant.org/

     National Assessment/Credential: Certificate of Achievement

     Students enrolled in this course participate in the National Restaurant Association ServSafe course to earn a Certificate of Achievement. This certificate, the Food Handlers Certification, will allow students the opportunity to work and earn money in the Food Service Industry.  

    Instructional Philosophy 

    Using various types of technology and multiple learning strategies, students will participate in a variety of activities resulting in their mastery of problem-solving, communicating and working with others and leadership in a global setting. In the classroom students will participate in the discussion, hands-on lab time, reading, research, projects, and presentations. Students may work in groups but will be responsible for their individual contributions to the group effort.  High standards have been established for the quality of work, time management, leadership skills, personal integrity and business ethics. Students must show commitment initiative in completing all assignments and work must be at a high level of quality. Assessments will include a written test, performance test, daily/weekly performance grades.

      

    Textbooks

    • Foundations of Restaurant Management & Culinary Arts Level 1 & 2

    National Restaurant Association Educational Foundation, Pearson 2011 

    • Students will be provided a student activity book which accompanies the text book.
    • Professional Cooking: (6th Edition)

    Wayne Gisslen, Wiley, 2007

    • ServSafe: Essentials, by Educational Foundation, 5th Edition

    National Restaurant Association Educational Foundation, 2008

     Grading 

    Each assignment will be given a point value.  Your grade will be determined by dividing the points you earn on each assignment by the total point value of the assignment.  Example:  You earn 48 points on a 50-point value assignment.  Your grade would be 42/50=96% A. 

    The district grading scale is printed in your school handbook.  All work should have your name, CA1 and the date in the right-hand corner of the assignment. If you choose not to do the assignment you will be asked to turn in a paper with the title of the assignment on it.  I will place your 0 grade on it. 

     Grading Scale

    Grading is on a 10 point scale as below:

                90-100     A

                80-89       B

                70-79       C

                60-69       D

                59-below  F    

     

    Labs

    Labs will be set up on a team system.  Teams will be assigned to a production area and required to perform various tasks.  Labs evaluate uniforms, mise en place, sanitation, teamwork/participation and product results. Team members not performing their job duties will have point deductions from their lab participation grade.  Keep in mind that what you do as an individual affect the product that your entire team will be graded on.   In addition, each student will be given leadership roles throughout the course and be evaluated on their performance. If you are not in uniform you will not be allowed to participate in lab and will be given a zero for that day.

     

    Quizzes

    Quizzes will be assigned as hands on demonstrations or as written quizzes relating to current units of study.

     Tests will be given as skill demonstration or as written tests relating to current and previous topics.

    ProStart Testing for certification will be given at the end of the school year.

     Homework assignments are due at the beginning of class the next day or the due date if it is a long-term assignment. 

     Semester and Final Exams:  Exams will be made up of two parts: Written and Practical.  Written and practical exams will be given on different days. The written exam will consist of multiple-choice, matching, fill in the blank questions short answer and essay questions. The practical exam is a demonstration of your kitchen lab skills.

    Attendance is crucial for lab days, as they cannot be made up. However, due to school activities, general illness and appointments, students will have to be out of class. Because of this, periodically through the grading period, ‘Supplemental assignments have been incorporated into the schedule to give students an opportunity to supplement points they have missed in the lab. All work to be made up is the responsibility of the student. 

     CLASSROOM EXPECTATIONS:

    1. Have RESPECT for yourselves, each other, the teacher, and guests. This means paying attention to those who are speaking and being polite to anyone in our classroom.
    • I respect each of you as a young adult. You should feel free to come to me with questions or concerns about the material without expecting to be ridiculed or criticized.

     Make an EFFORT to do your best on every assignment. Completing assignments, participating in classroom discussions, and studying hard show me that you care about your education. Coming to class prepared each day is a step in the right direction. You will be amazed at what this can do for your grades.

    • I will not give you work beneath your abilities and I will help you reach new levels of achievement. I will keep in mind your needs, abilities, and interests when developing lessons and activities for the class.
    1. Be HERE, Be ON TIME and TURN IN ALL GRADED ASSIGNMENTS (That includes Homework!). Students who attend class regularly and arrive on time tend to do better work and understand more. Poor attendance causes students to miss lab work that is hard to or impossible to recreate.
    • I will be on time to class and to any meetings we have with each other. In cases of absences, you need to ask me for your makeup work and I will review the missed materials with you. I do not like to see 0 in my grade book.  I will not bug you to turn in all work. There is no excuse for not turning in work

    Dress Code: In order to instill a sense of pride and professional esprit de corps among the students and faculty, The CATE Center and Chef Duggan have developed a dress code policy.  This policy is to be adhered to at all times, and will be enforced by the chef and administration. The word uniform” is meant to express similarity and professionalism, not an expression of individuality.  Students who choose not to conform to the dress code will not be allowed to participate in the lab and will receive a ZERO for the day. 

     A chef’s uniform is for their protection as well as the protection of our customers and the food we prepare.  All of the following rules are required and non-negotiable as they are required to participate in the kitchen activities.  Please remember that our kitchen is a working kitchen that is inspected by DHEC.  We have an A rating and we will keep that rating. 

     KITCHEN/ LAB UNIFORM: Students must wear a white chef’s coat, khaki or checkered chef pants, and a hat.  This uniform is required for all classes.  The chef’s jacket and pants should be clean, pressed and with no stains.  Students who have a dirty uniform will not be allowed to participate in the lab due to health and contamination issues. No uniform no participation.

    Any uniform left in the locker room will be washed and the student will be required to pay a $5.00 cleaning fee. All fees will be used for the culinary labs.

     SHOES: Students must wear a pair of slip-resistant kitchen shoes.  I have several that I recommend.  If you choose a different pair I will need to approve the shoes.  These shoes are to be worn for every class.  They are for the protection of the student and to reduce the change of spreading contamination.  These shoes must be worn at all times.  Failure to have on the required shoes will prevent the student from participating in the lab which results in a ZERO for the daily grade. 

    HAIR/HAT: DHEC requires that all hair be restrained in a hat or hair net.  This hair restraint must be worn at all times to prevent hair from falling into the food we are preparing either for ourselves or for paying customers. Hair restraints may be one of two approved hats that are ordered through Chef Works or other on-line companies.  Hair must be restrained in order to participate in class. Hairnets are allowed but not provided.  If you choose to use hairnets you must provide them, and they are single use only.  Long hair must be braided or restrained down the back , and bangs be restrained. 

     APRONS & TOWELS: An apron must be worn at all times when working in any kitchen, and must be removed when leaving the kitchen. Aprons and towels will be provided for each class and will be collected and counted at the end of class.   Towel flipping or popping will result in an immediate referral for disciplinary action.  No Exceptions!

     FACIAL HAIR: Is allowed. However, if a student decides to grow any facial hair it must be neat, trimmed and clean. Students that do not adhere to this policy will be asked to shave.  This will be at the discretion of the instructor or school administration. If in doubt please confer with the chef or school administrator.  Students who have issues with skin irritation due to shaving on a regular basis must provide a doctor’s note addressing this to each of the instructors throughout the program.

     JEWELRY: Any and all large earrings that dangle or are hoops, nose rings, visual piercing (including tongue) of any kind, bracelets, rings, watches, large necklaces and all other jewelry cannot be worn in any kitchen.  Stud earrings are allowed.  Final discretion belongs to the chef or school administration.

     NAILS: Nails should be trimmed and free from dirt.  Nail polish and/or fake nails MAY NOT be worn at any time. This is a safety issue as nails will harbor bacteria such as E. coli, staph infection, and salmonella. NO ARTIFICIAL OR ACRYLIC NAILS

     CLEANLINESS: The nature of the industry we work in mandates that all foodservice employees maintain good personal hygiene.  We expect nothing less from our students.  Working around food requires students to bathe and wash their hands regularly.  It makes good sense and keeps our work environment safe.

     COLOGNE & PERFUME: Students are requested not to wear perfume, cologne or any scents that may affect the senses when coming to school.  It can adversely affect our smell and taste of foods in the kitchen and during service.  It can also prove to be offensive for many students and faculty around you. 

     GUM CHEWING: No Gum chewing is allowed in class.

     Illness or Injury: Notify the instructor immediately so appropriate arrangements can be made.  If you are unable to perform lab work for more than 3 days a doctor’s note will be required.  Any illness that impacts food safety will require a doctor’s release to return to food handling. 

    General Expectations

    • if you need help, ASK FOR IT!
    • Think before you act.
    • TEAMWORK IS A MUST!
    • Make eye contact. When someone is speaking, keep your eyes on him or her at all times.
    • Always be willing to help those around you.
    • Clean your area everyday. Take responsibility for your own actions.
    • While you are with a substitute teacher, you will follow the rules that you follow when I am here.
    • Always behave in a professional manner inside and outside of the classroom
    • No roughhousing. You never see Chefs punching or slamming each other into the wall.
    • When you have a question, feel free to call my name when you raise your hand.
    • Please do not talk while I am talking.
    • Hats are only to be worn in the kitchen lab. Please remove your hat at the door of the classroom
    • Act as if you are on the job. I do not want to hear ‘I’m not getting paid for this.’ You are earning a valuable skill that many people pay to learn and many college credits which will save you thousands of dollars.
    • Have pride in your work.
    • No opened food or drink allowed in the kitchen
    • Food prepared in class will usually be eaten is class. Do not take food on the bus without permission from me and approved packaging.

     Weekly Production Grade: The weekly grade is based on production points given each day of class. The weekly grade will be broken down into five (5) distinct areas: professionalism, organization, method & technique, sanitation, and sensory development. This will also include specific rubrics or expectations from each recipe the student produces.  Some recipes will be done individually and some will be done in teams of 2 or more.

    Professionalism / Teamwork (10 points)

    1. Arrives and leaves on time.
    2. Comes prepared with tools, uniform, and recipes, and has pre-read all recipes.
    3. Works well with team and other classmates.
    4. Does not use foul language.
    5. Refrains from use of unapproved technology (cell phone, game boy, etc...).

     Organisation--Mise En Place (5 points)

    1. Plans & organizes daily menu assignments.
    2. Utilizes critical thinking skills in developing proper sequencing of formulas and is able to think on his or her feet.
    3. Follows recipes and directions correctly.
    4. Mise en place is organized and flows.
    5. Utilizes the proper equipment for the correct procedures.

     Measurement & Technique & Skills Practice (5 points)

    1. Uses proper culinary/pastry skills, keeps knives sharp and uses the correct tools for each task.
    2. Corrects mistakes when confronted with them.
    3. Begins and ends tasks with the correct procedures.
    4. Begins and ends assignments on time
    5. Uses proper culinary/pastry techniques for a given dish or product
    6. Apply the use of all skills learned in the lesson
    7. Utilize skills taught previously along with new ones to enhance final product
    8. Practice all learned skills often, ex. Knife cuts and cooking methods

     Time Management & Kitchen Clean-up (5 points)

    1. Makes best use of his/her time
    2. Focusing on the task at hand
    3. Have assigned recipe completely ready (MISE EN PLACE)
    4. Clean as you go. Clean dishes and station frequently – don’t wait.
    5. Read recipes completely before starting – hardest part first, longest cook time first
    6. Work with assigned group to complete cleaning tasks.
    7. Aid other students when asked or directed to ensure kitchen is ready for Chef inspection
    8. Follows all safety and sanitation rules.

     Safety & Sanitation (5 points)

    1. Keeps work area clean at all times.
    2. Keeps personal hygiene at the highest attainable level.
    3. Uses gloves when necessary.
    4. Abides by all kitchen and equipment safety rules
    5. Follows cleaning schedule properly and performs tasks correctly and efficiently.
    6. Carry knifes and other sharp instruments correctly.

     No points are awarded to absent students

     Final Practical – This will be given in the last week of class. Students will prepare items from a mystery list of recipes. The student will demonstrate the skills learned in class with a combination of knife skills, creativity, and sensory ability. This exam will be worth 20% of student’s grade.

     CATE Center Events – Each student is required to work five (5) events during the year. Working these events will count toward their overall grade. 

     CAPSTONE PROJECT – LEVEL 2

    Each Level 2 student will be required to complete a two person team CAPSTONE project.  This is an advanced project that demonstrates the student’s abilities, learning, comprehension, and mastery of the course objectives.  The project is creating a company (restaurant, food truck, bakery, or caterer) this will include: facility design and layout, budgeting, menu design, pricing and recipe creation. Each team will need design a table layout, and produce 1 to 2 menu items for a final event where invited quests will attend and vote on the best company. Each team will need to develop the soft skills to sell their company to the attendees.