Napkin Folding Exercise (IHT 310 make-up class)

IHT 310 Internship (make-up class); Friday May 29; room next to Sky Lounge
napkin folding: bishop’s hat; lotus; cone; paradis bird
next class: final internship report

Principles of Cooking (lecture 211-211)

211-211 Gastronomy lecture (make-up class); Thursday May 29; room next to Sky Lounge
SUMMARY

• the components of our food: [1] water; [2] proteins; [3] starches; [4] fats
• what happens to these 4 components when they are heated: water evaporates; proteins coagulates; starches caramelize; and fats melts
• cooking methods can be categorized into 3 groups: [1] dry-heat cooking using air or fat (e.g. frying, grilling, broiling, baking, roasting); [2] moist-heat cooking using water or steam (e.g. boiling, poaching, simmering, steaming); and [3] combination cooking method using a combination of dry-heat and moist-heat cooking methods (e.g. braising and stewing); the teacher demonstrated caramelization by melting some sugar in a pan, and also coagulation by making a simple bechamel sauce
• various heat transfer include: [1] conduction, [2] convection and [3] radiation

EQUIPMENT & PREPARATION
U-shape table and chairs
white board on wheels
1 workstation with gas stove and pan with spatula (butter; sugar; water flour)

NEXT
Nutrition
DON’T FORGET
Term project: prepare an original salad recipe to be presented on June 4.

cooking Eggs Benedict (Gastronomy Lab)

211-211 Gastronomy LAB; Wednesday, May 28 at 11:15; room next to Sky Lounge

SUMMARY

• attendance (everyone was in full chef uniform – congratulations!)
• Ajarn Martin demonstrated how to preprare Egg Benedict
• grill split muffins
• griddle canadian bacon
• poach eggs
• prepare sauce hollandaise (au bain-marie)
• present nicely on plate: muffin, a slice of bacon, spinach, poached egg, sauce hollandaise on top
• students repeated the entire recipe succesfully (poaching teh egg and making the sauce was the most difficult)

EQUIPMENT, UTENSILS AND BUDGET

1. 6 work stations
2. 2 gas stove
3. 1 griddle
4. 1 electric stove
5. 6 cutting board; 6 nkives; 6 whisks; 6 plates; 6 bowls; 6 sugar pots; 6 salt pots
6. budget of 1,000 B for about 30 students (muffins, 35 B pack of 4; Canadian Bacon, 35 B/100g; I used 22g-slice of bacon; frozen spinach, 59 B/500g-pack; butter, 75 B/227g)

NEXT

• lecture tomorrow, Thursday May 29, on principles of cooking

IHT408 Convention Lab

IHT408 Convention lab; Wednesday May 28; room next Sky Lounge

Today: preparation of Gastronomy lab; setting up of the room and equipment

French 2 Vocabulary – 29, May

Bonjour a tous,

Today, we have seen some usefull vocabulary for the Hospitality Industry.

Here is a today’s class overview :

* (un) Restaurant – (un) Serveur

* (un) Bar – (un) Barman 

* (une) Cuisine – (un) Cuisinier

* (une) Table – (une) Chaise – (une) Assiette – (une) Fourchette – (un) Couteau – (un) Verre

* (le) Sel – (le) poivre…..

Absents should be updated on this because it will definitely be a part of the final exam on May, 5th.

organizing the kitchen

211-211 Gastronomy lecture; room 19-602; Tuesday May 27, 2008

summary

1. kitchen must be organized in order to be efficient and safe
2. layout: the kitchen is divided into areas, called work stations, for each specific task; similar work stations are grouped together into work sections, such as the hot-foods section
3. equipment and utensils: pots, pans, colander, fridge, freezer, deep-fryer, gas range, mixer, etc.
4. staples: foods that are used everyday in the kitchen and that must always be on stock, such as salt, sugar, oils, spices, etc.

announcements

1. make-up classes on May 29 and June 5 at 11:15
2. project presentation on June 4: prepare an original salad + write the recipe on paper; you will be evaluate on [1] presentation (must look good); [2] taste; [3] freshness; and [4] originality
3. review on June 5

keeping the job

IHT 310 Internship lecture; Monday May 26; 11:15; room 19-1004

• challenges of a new job
• types of boss: participative; authoritarian; democratic; lassez-faire
• be professional: keep your private life at home; dress and groom appropriately; avoid pollitics
• keep learning
• communicate well: written; verbal and visual means of communication were discussed
• keep stress under control: have enough rest; have a hobby; be organized; keep your work area attractive

next lecture: internship final report

La Fete 2008 – Cultural French Festival – June 2nd – 27th 2008

Throughout the month of June, la Fete will bring to the Bangkok Audience a programme dedicated to excellence and to unbridled creative collaboration between traditional and contemporary artistic expressions :

Nearly 30 performances staged at numerous venues in town.

In promoting artistic dialogue between Thailand & France, la Fete meets the objectives of the Alliance Francaise, which has been devoted to fostering cultural exchanges between our two countries.

Check out the website for an overview of the program at : http://www.lafete-bangkok.com/

 

Registration for French 1 – Semester 1

French 1 is starting again this coming semester.

Classes will be held twice a week (monday, tuesday) with Aj. Steven.

It is a great opportunity to learn an european langage, worldwide spoken in the Hospitality Industry.

Registration for French classes will also provided, to the interested ones, the chance to go to France for their internship (Internship program in France).

You will learn about french basics but also french conversation & vocabulary usefull in the hospitality industry.

So, take your chance & register for a langage experience.

Looking to see many of you at the classes,

Aj. Steven 

 

on stand-by for ATTA seminar attendees

211-211 Gastronomy LAB; Sky Lounge; 11:15-13:45

• change of program today: no Eggs Benedict but service for ATTA delegates
• Ajarn Martin has kept students who had full uniform for service today
• the other students must come tommorrow at the 11:15 make-up class for service again, in full uniform (hair net; black skirt; black shoes; whiite shirt; necktie or bowtie)
• make-up class tommorrow (for April 29 cancelled class)

flower decoration and restaurant mise-en-place

IHT408 Convention Management LAB; May 31, 2008; Sky Lounge + 19-804

• group A with Ajarn Martin; group B with Ajarn Kris for service lab
• today we prepared the 8th floor to receive guests who attended the seminar on the 19th floor organized by ATTA (Association of Thai Travel Agents)
• some students helped Ajarn Muay with flower arrangements, others helped setting up tables in the restaurant; others still helped in the kitchen

VISA APPLICATION TO FRANCE

21, May

We urgently need to collect every required document for your visa application to France.

A van will be leaving from the campus to the french embassy around 8.30 am on Friday 23.

Every student going to France for Internship are required to come on that day.

 

Any question about the required documents, see Aj. Steven at the Office (checklist available)

Thank You

CORRECTION for 211-211 Gastronomy term project

The project for Gastronomy class is not about Thai herbs, but is creating an original recipe of a salad, as announced at the beginning of the semester.  Thus cancel the Thai herbs project.  I forgot that I already gave you a term project.  If you have any questions, leave a comment below or e-mail me.

Thailand – a paradise for gastronomy students

211-211 Gastronomy lecture; May 20, 2008; room 19-602 (attendance: 25)

Summary

1. Thailand produces food in great quantity and variety due to [1] a lot of cultivable space; [2] a good climate; [3] high quality strains of agricultural products; and [4] more recently use of technology.
2. Thailand major crops include: rice (50% of farm holding are paddy lands); tapioca, cassava; rubber; maize; sugar-cane; mung-beans; etc.  Fruits grown in Thailand include bananas; pineapple; guavas; coconuts; rambutan; longan; mangosteen; mangos; jujube; etc. It is important to know the harvest season of fruits in Thailand, since that is when they are cheapest and of best quality.
3. Thailand livestock includes: cattle (buffalo; ox; cows; pigs); poultry (chicken; duck)

Assignments

1. Find a photo + the Thai name for the following crops: cassava; tapioca; sugar-cane; mung-bean; soya bean; castor seed; peanuts. Homework is due next Tuesday and can be made in groups of 4 to 5 students. Send your work in Ms Word or Ms PowerPoint format to edwinrwm@gmail.com.
2. Write a report on Thai herbs and present it on June 4, 2008.  The report should simply list 10 Thai herbs of your choice, showing its name in English and in Thai, along with a photo and its use in local cuisine (cooking) + 1 recipe.  Prepare [1] a written report + [2] a visual presentation such as transparencies or PowerPoint slides.

Next

Tomorrow lab: eggs Benedict… please bring your chef uniform, wear your long hair inside the hat (hygiene rule)!

practice for future interns

IHT 310 Internship at 2pm, room next to Sky Lounge (make-up for April 7)

• mise-en-place and floor plan
• butter preparation
• napkin folding

F&B assists Sky Lounge

IHT305 Food and Beverage Control lab, May 16, Sky Lounge

• split into 2 groups of 15 students
• group A (460810052 – 490810072) clean and organize Sky Lounge, the room next to Sky Lounge and the kitchen
• next 2 classes: [1] standard recipe (15 points) + [2] menu engineering (15 points)

Waldorf salad: the making!

211-211 Gastronomy lab: preparing a Waldorf salad

• attendance: 27 (most of the students are in uniform – excellent!)
• setting up of 6 work tables with all the ingredients and utensils: 1 for the instructor and 5 for the students
• Ajarn Martin demonstrates how to prepare the Waldorf salad.  The ingredients are: apples; celery; grapes; cashew nuts; mayonnaise and lemon
• students prepare the salad in groups and present it nicely on the plate
• clearing of the tables

VOCABULARY TO REMEMBER: apple; celery; grape; mayonnaise; cashew nut; knife; cutting board; peel; to peel; to dice; dice

NEXT: bakery lab on Tuesday May 20 at 8:30am + lecture at 11:15am

GOOD JOB EVERYONE!

FRENCH 2 – MID-TERM EXAM

Bonjour,

Let me remind you that Mid-Term exam for French 2 will be held on Thursday 15 in 19-1002 from 16.30 to 18.00.

It will be a written examination including many subjects studied in the class during summer 2 :

-Introduce yrself “je m’appelle …, Je suis thai, Je suis etudiant, J’ai 20 ans, j’ai une soeur, j’aime le sport..”

-Introduce somebody else : ”Il s’appelle Johnny, il est chanteur, il a 55 ans, il est francais…”

-Les verbes “Avoir”, “Etre”, “s’appeller”

-”Qui”, “Quoi”, “Ou”, “Quand”, “Pourquoi”  

-Les pays et les langues : “La France – Le francais”  “La Thailande – le thailandais”  “L’Angleterre – L’anglais”

 

Any question, come to see me before thursday,

Aj. Steven

 

FRENCH 2 – May 13

Bonjour,

Many students missing on that date.

We have seen some important things (included in the mid term exam on thursday 15). Check it out with yr classmates.

-Les metiers

-Les 1eres questions : Qui (Who), Quoi (What), Quand (When), Pourquoi (Why), Ou (Where)…

Today’s last class before the mid-term exam,

Looking to see everybody at 4.30,

Aj. Steven

store room 19-804 gets a facelift

IHT408 Convention lab on Wednesday May 14 (attendance 10/15)

• GROUP 1: with Ajarn Kris Mouton for service lab
• GROUP 2: with Ajarn Edwin Martin.  Excellent job today of re-organizing and tidying up room 19-804. A good organization is key to quality service and high productivity. All students worked as a team and completed the job by 10:30am.  Full mark for everyone present.

farming – the 1st step in feeding man

211-211 Gastronomy lecture of Tuesday May 13; room 19-602

Chapter 3 – Producing food:

1. reading of a few paragraphs and explanation of what farming is and its importance to humanity
2. watching videos: [1] about the vineyard in Tuscany, Italy + [2] about why farming matters (England)
3. vocabulary to remember: farm; farming; dairy; orchard; vineyard; cattle; to breed; to harvest; fish; pig; beef; chicken; shrimp; seafood; crab; fruit; vegetable; egg; grape; wine; crops; barley; oat; commodity; livestock

tomorrow: lab – making Waldorf salad (8th floor); next class will discuss the food produced in Thailand

NOTE: homework 1 received today can still earn full mark

job interview without stress

IHT.310 Internship lecture of Monday, May 12, 2008. Attendance: 5 students (some other students were having final exam of Accounting 2 with Ajarn Thomas).

Today we have reviewed career planning + resume, and then discussed how to prepare for a job interview and leave a good impression during the interview. Handouts are available on http://groups.yahoo.com/group/siam_university_inter_hotel.

ANNOUCEMENTS:

1. no class next Monday, May 19 (Holiday)
2. next 2 lectures on May 26 and June 2nd.
3. make-up classes on May 16 (practice lab with group A); May 23rd (practice lab with group B); May 30 (practice lab with group C); and June 6 (practice lab with group D).
4. revised course syllabus available for download here; it conains the list of students in each group (A to D)

next class: Friday May 16 for group A and Monday May 26 with everyone

FRENCH 2 ON MAY,12

Bonjour,

Today, I’ll ask you to present yr homework (presentation of one of yr friend).

Then, we’ll study some more vocabulary :

• Vocabulaire des metiers (docteur, professeur, secretaire, pilote, policier…)
• Verbes associes aux metiers (soigner, enseigner, ecrire, telephoner, piloter, arreter..)

See U in class,

Aj. Steve

FRENCH 2 ON MAY 8, 2008

Course Objectives :

-Vocabulaire des Pays (mots croises)

-P.20 Manuel Alter Ego – Exercices 7,8,9 – La Presentation

Home work : Prepare a nice Presentation (at least 6 sentences) of one of your classmate, using the third person.

Ex: Il/elle s’appelle ….., il/elle est thai(e), il/elle habite a Bangkok, en Thailande,…..

To be presented in the classroom on monday 12 May and will be included in yr grade.

“We are out of Waldorf…”

211-211 Gastronomy class of May 7, 2008 in room 19-602 (attendance: 26)

After watching the video extract from Fawlty Towers, gastronomy students know that it is not possible to “be out of Waldorf” since the Waldorf is a hotel in New York City, and not a salad ingredient.

After watching the video and having a short break, we have completed the handouts of chapter 2, reading the stories of the pizza, croissant, potatoes, tomatoes, and bananas.  Vocabulary to remember and know: peasant; tomato; dough; flour; yeast; pastry; cheese; lettuce; mushroom; beef; olive; wine; brandy; ingredient; peach.

HOMEWORK: find the recipe + 1 photo for beef stroganoff; beef wellington; caesar salad; chicken marengo; eggs benedict; and waldorf salad.  Please e-mail to Ajarn Martin by next Wednesday, May 14 (edwin.m@siamu.ac.th).

TERM PROJECT: invent/create your own original recipe for a salad with whatever ingredients you want; 4-person group; to be presented on Tuesday 3 June; 10 points; the best salad voted by the jury will be entitled to name the salad and put it on the menu of Sky Lounge.

French Presentation Test Today at 4.30 pm

Today’ french communication test will require knowldge about how to introduce yourself in french.

Here are some reminders : “Je m’appelle…” “Je suis thailandais(e)” “J’ai 20 ans” Je parle plusieurs langues : anglais, thai, chinois, francais…” “Je suis etudiant (e) a Siam University”….

You’ll also need to be able to use some basic french verbs such as “Avoir” “Etre” “Parler” “Etudier” “Manger”..

Try to make it an enjoyable communication moment, telling me more about yrself in french..

 

organization (again) of pantry room 19-804

IHT408 Convention lab

group 1 (ID 470810032 to 5008100013; attendance: 11; late: 7) with Ajarn Martin for re-organization of pantry room 19-804

• cleaning of coffee machine: Wassana + Porntip
• bakery machines area + drinks area: Kamal + Wipawan
• glasses (remove price tags, put in racks): Sakchai + Phedcharaporn
• cleaning griddles: Atiwan + Varattaya + Issriyaporn
• help Ajarn Lek: Matsupa

Group 2 with Ajarn Kris for service lab.

FRENCH 2 : Oral Presentation + Exercices based on basic communication verbs

Presentation : Dire son nom, sa nationalite, son age… “Je m’appelle ……, J’ai 20 ans et je suis etudiant…”

Learn how to use some basic verbs in french : Etre, Avoir, S’appeller, Parler…

Exercices de presentation P.20 Alter Ego

 

 

origins of common international dishes

211-211 Gastronomy class of Tuesday May 6, 2008. Attendance: 25. Classroom: 19-1001.

All handouts and the course syllabus are available online: http://groups.yahoo.com/group/siam_university_inter_hotel/ > Files > 211-211 Gastronomy. You need to be a member of the forum and log in in order to download a file.  Membership is free.

Today we have read Chapter 2, from Beef Stroganoff to Waldorf salad.  We found out that it is useful to know some French for this course, as many French words are used in Gastronomy, such as Hollandaise sauce and Maitre d’hotel.  On the right: picture of Egg Benedict (yummy!!!).

Tomorrow, we will finish chapter 2 + watch a video: Fawlty Towers, Waldorf Salad episode.

Announcement: Dr. Bongkosh has added a bakery lab on Tuesday morning at 8:30 in kitchen 19-803.  No time conflict with Intensive English, since Ajarn James has cancelled the class on Tuesday morning.  Therefore you have Gastronomy class on Tuesday 8:30-11:00 in the kitchen + 11:15-13:45 in kitchen/classroom 19-1002 + Wednesday 11:15-13:45 in classroom 19-1002.

11 adjectives + oral test

116-272 French 2 class on Friday 2 May.

• using 11 adjectives in masculine/feminine mode in sentences… grand/e; petit/e; long/ue; court/e; facile; difficile; chaud/e; froid/e; beau/belle; bien; bon/ne; mauvais/e; tres
• oral test (10 points): translate 4 words (verbs + adjectives) french-engl-french

IHT305 F&B Control introduction lab

first lab of IHT305 Food and Beverage Control… 10/29 attendance… we met in room next to sky lounge (8th floor)… introduction… 5 steps in food cost control: purchasing; storing; preparing; serving; pricing & accounting…

211-211 Gastronomy introduction class

first gastronomy class… introduction to the course… final exam only 30 points… exams will be in multiple choice format… what is gastronomy?  relates to food and culture… factors influencing food and dishes in different part of the world include climate; economy; religion and culture or even technology… the course will discuss every steps in the process of feeding humans, such as food production, food preparation, and food consumption (eating)… it will also discuss some famous dishes (e.g. pizza, som tam, etc.) and commonly used ingredients (e.g. onions, potatoes, etc.) and their origins

1st French 2 Class

• review of French 1 final exam correct answers
• list of 11 verbs and 11 adjectives to memorize by the end of this week

FRENCH CLASS: some verbs

• 11 verbs + 11 adjectives
• verbs list: avoir, faire, etre, parler, manger, etudier, habiter, fermer, aller, boire, ouvrir
• adjectives list: difficile; facile; petit; grand; chaud; froid; court; long; beau/belle; bein; bon; mauvais; tres

Today we have conjugated all the verbs in the list and have started using them in simple sentences.  We ended the lesson with question and answer: Que fais-tu?  Que bois-tu?  Ou vas-tu?