Are you interested in the fun of Scottish cookery!?

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1.0 GENERAL INFORMATION

You are welcomed to take any of the classes individually if you like - or all twelve in the semester. They are $99.00 each and payment can be made at the main Culinary Academy page here. If you miss a class you can just watch the video recording later!

If someone from Scotland, in your family, asked how you make your Cottage Pie, you might respond, "We have the pre-tomato 1700's version and the after WITH tomato version." This course will introduce the student to the foundational food and wine traditions that unite the Scots (Scot, Scots, Scotch-Irish are all acceptable terms as well when discussing blended families) with America as well as the traditions that distinguish regional and historical differences. Key concepts focus on the development of unchanging traditions and their cultural significance in contemporary society. Recipes are subject to changes according to the availability of fresh ingredients.

The course begins with an overview of the Picts, Picti, Caledonii, Celtic people encountered and coated as the original Blue-man Group by Roman invasions. The real WALL, traditions, where foods come from, and key pantry staples will be unlocked.  In-depth cooking lessons explore topics such as meat and chicken, fish, famous dishes, teaching you core techniques and classic recipes. In a lesson devoted to salads and vegetables, you will learn to create a salad in Scottish fashion with white vinegar dressing. 

SCO 514 – Scottish Cuisine and History

Credit Hours: 3.0 hrs. 

Instructor: Chef Martin CJ Mongiello, MBA, MA, MCFE.

Start Date: Flexible according to the school schedule and private clientele needs.

Course Meeting Times: Tuesdays: 6-8:30 pm or flexible to client needs. We also stream live classes worldwide and offer them on demand for taking any time. 

Building: On-campus or by video, hololens, VR instruction - your choice.

Contact Information:  Email: marti@uspsc.org / Phone: +1-704-937-2940

Office Hours:  Time will be reserved weekly for virtual office hours: 

Tuesday/Thursday 1:00 PM – 4:30 PM or by appointment; Please send an e-mail message to arrange an appointment time for discussions.  

Note: I will respond to your e-mails/phone calls within 24 hours typically much faster Monday – Friday 8 am-6 pm. Please note, there will be a limited response from Friday after 6 pm through Monday at 8 am. Please review the course schedule and assignments and contact me accordingly. 

Required Text: At times, depending on the institution, we will have the required textbook of International Cuisine, 1st Edition. You may order here a new or used copy. If we are not in a formal setting and university we do not require the textbook for $40.00 to $70.00 each and will give you the recipes. ISBN-13: 978-0470410769 and ISBN-10: 0470410760. In the bibliography, below, I also list four SPECIFIC TEXTBOOKS that are invaluable and they are hyper-linked for immediate purchase.

Our classes are done in order of 1 through 12:

1. An historical overview, Cock-a-Leekie Soup.

2. Pears with Fennel over Highland Greens, Carrot Tops, and Bramble Sauce (Dressing). Scottish Smoked Salmon Salad of Apple, Pear, and Watercress with an American, Southern Style Duke's Mayonnaise based Dill and Scottish Cider Dressing

3. Excellent Scottish Cottage Pie.

4. Shortbread Large Dubloon Cookies. Also, Lemon, Chocolate, Ginger, and Orange-Spice.

5. Scotch Tasting and map examination with teachings to 32 years old Scotch.

6. Tablet. Worshipped across the land on the knees.

7. Bannocks, Scones, and Highland Teas.

8. The lies of Scotch Eggs. The truth of IRN BRU.

9. Fish and Chips with Malt Vinegar. 

10. Neeps and Tatties. Homemade Haggis. We no longer order it special and pay the high prices when we can simply make it ourselves with a wee dram thrown in. Roasted beef celebrating Beefeaters (Scots love to eat beef, not just lamb). Grilled Asparagus drizzled with MacKinnon family Drambuie Sauce or an Innis and Gunn Beer Bearnaise Sauce (Drambuie is the famed liqueur of Scotland.

11. Smoked Finnan Haddie. Cullen Skink.

12. Starting in late 2017 we began adding in Lobster Roll Sandwiches and Boston Cream Pie for our Annual, "A Real American Christmas," events. For those angered by this and that it is not real Scottish food, outrageous to be showing, PLEASE, PLEASE, watch episode 305 of Outlander.

Additional items offered: Mrs. Buggs Cinnamon Toast for breakfast Wild Mushroom, Asparagus, Cheddar and Bacon Omelettes or Breakfast casserole from the Outlander Cookbook. Mr. Willoughby's Coral Knob (which is handmade Pimiento Cheese Dip) from the Outlander Cookbook. Pigeon and Wild Mushroom Rolls from the Outlander Cookbook. Gougeres avec Fromage, or Cheese Puffs from the Outlander Cookbook. We make the pate choux by hand in a pot on the stove with a wooden spoon, and it is difficult but well worth the fear and effort of going from 425 to 350 degrees. Young Ian's Sage and Garlic Sausage from the Outlander Cookbook. Yeasted Buckwheat Pancakes, which are amazing and like air!

CLASS FORMAT: Classes will be conducted in the streaming format from the Campus using Zoom Software. The final examination is 150-questions long and will be given to you on day one so that you will know what we will teach. We are not here to trick students.

Fun cooking also requires that students be prepared and actively involved (communication) in class discussions. This format allows for maximum student involvement and interest. However, all students must be prepared for each class to make this form of learning work. My role as your professor is to ask questions that will help you generate ideas that lead to beautiful understanding. 

Discussion Board Interactive Posts (IP) will be used throughout the course that will enable students to share ideas with other class members in order to enhance the learning experience of all. Discussion Board questions will be based on reading material from the textbook, assigned journal articles, and other web-based material. All Assignments will be posted on the school site and video or audio responses are welcomed. Typing is not required.

Attendance/Participation: Attendance will be taken for all scheduled lectures. Assignment and Exam materials will be presented in classes that are not covered in the chapter slides and text. It is important for all students to participate in these weekly sessions to stay current on all of the material covered each week. If students miss a class, it is recommended that they contact a classmate or team member to obtain all the pertinent details of missed work or watch the video replay. Students are allowed 7 “no-fault” absences for any reason; sports meetings, illness, family/personal issues, etc. After 7 absences, students will not receive credit for the course as 25% of the scheduled class meetings will have been missed. 

Participation (Note: Your professor reserves the right to influence your final grade based on in-class performance.)

Class participation is an important element of case discussion. Learning depends heavily upon thorough and lively participation. The primary emphasis should be on quality participation, not quantity. The quality of participation is reflected from a careful reading of studies and assigned material, thoughtful reflection, and clear and concise comments. It is particularly important that your comments fit into and build on previous comments. This requires that we all listen carefully to each other.

Class participation will be judged on the basis of quality and consistency of effort on a daily basis. Attendance is not participation. Each student can ascertain the adequacy of his/her participation by an occasional discussion with your professor. However, careful self-monitoring using the following criteria for effective classroom participation may be useful:

· Do comments generate discussion, or do they tend to be ignored by others?

· Do others appear confused when the participant makes a point?

· Are others left with a “so what” feeling, or does the discussant reach a conclusion that is clearly understood and appreciated?

· Do comments develop on evidence from the assignment, or do they just relate what everyone already knows?

· Are participants able to clarify important aspects of previous comments and relate them to the problems and topics under discussion?

· Do comments distinguish among different kinds of data – facts, opinions, beliefs, and theories – in their construction?

Your professor expects you to be prepared and actively involved in each class. Since students are frequently called upon when their hands are not raised, you should let the professor know before the start of class if some emergency has made it impossible for you to be adequately prepared for the class. Naturally, there are some students who do not feel comfortable participating verbally in the classroom. We should all try to make the classroom atmosphere as congenial as possible to assist our colleagues in the participation process and that includes having fun! Students are encouraged to meet regularly outside of class to discuss assignments before the class activity. Missed classes could severely affect your performance in the class. There is NO WAY TO MAKE UP “MISSED” PARTICIPATION OPPORTUNITIES. Check your e-mail daily, please. Your professor will use this to communicate with the class or you individually as necessary.

Assignment Completion/Late Policy: Please complete and submit work by the dates assigned. All due dates are in the course calendar and will be posted in Canvas. Late assignments, posts will be deducted one letter grade for each day late, after 3 days late, assignments will not be will result in a grade of 0. 

STUDENT LEARNING OUTCOMES: Upon successful completion of this course, a student will be able to:

-Dispel common lies and untruths of Romans enjoying tomato sauce

-Make real Chinese pasta like the Italians did with Emperor Cicero

-Showcase flatbreads and real pizza before tomato sauce existed

-Laugh with family and friends about the explosion of Italy's most famous food and not get thrown out of the house!

-Argue with the best of Italians about gravy V.S. red sauce

-Speak dozens of Italian words taught in each class in a perfect accent

-Order a table or dish in Italian with no fear at all

-Speak engagingly to friends about history across the world on Italian & American food

-Stun others with a ferocious wine knowledge on Italian or Italian American wines

-Feature secret hand signals and ways of eating that Italians and Americans do at the table

-Prepare and serve many Italian dishes the pure way in Italy

-Share in the love of Italian American recipes, that may be different but are truly adored

HOW TO SUCCESSFULLY MEET THE LEARNING OUTCOMES IN THIS COURSE:

· Complete all the reading assignments.   

· Complete required blogs and discussion board (IP) postings as required. 

· Complete Quizzes. 

· Complete the individual projects.  

· Complete the Mid-Term and Final Exam. 

*Please note: All work will be completed, uploaded and graded through the online site. 

TECHNOLOGY SKILLS FOR SUCCESS IN ON-LINE COURSES: 

Students should prepare themselves for the unique setting of the streaming learning environment.. Students must be able to: 

• Use various computer programs such as Microsoft Word, Internet Explorer, etc. 

• Save files in various file formats and attach files to e-mail messages, etc. 

• Perform Internet searches and use e-mail, chat, and discussion boards. 

• Study independently, be self-disciplined and have good study and time-management skills. 

MINIMUM TECHNOLOGY REQUIREMENTS: Access to a working computer with Internet capability. The most recent version of Edge, Chrome, or Firefox is preferred. It is recommended that you have access to a high-speed (broadband) connection to view supplemental lecture videos.

TECHNICAL SUPPORT: For any IT-related issues or questions, please contact us.

NETIQUETTE: You are expected to follow good online manners at all times in communication and discussion board postings. This means that inappropriate language, threatening, or harassing behavior is not allowed and may result in failing the course. The instructor will remove postings that do not follow these rules and the standards of the campus policies. 

INTERRUPTION IN COMPUTER SERVICE POLICY:
Prepare for unexpected problems and emergencies. Understand that problems and glitches do occur in online learning, as they do in any learning environment. Have a backup plan (such as using the computers at a local library) for submitting assignments in case your computer crashes or your service is interrupted. 

1. INTERACTIVE PARTICIPATION: Interactive participation includes responding to instructor postings via discussion posts, journals, and other interactive posts (see Attendance above) – all responses should be submitted by the due dates posted. Interactive participation also includes in-class participation. 

2. ASSIGNMENTS: Assignments will include short answers and reading responses from the text and other related material posted. 

3. EXAMS: Exams will cover material from the text and other related material posted and will be multiple-choice, short answer, and True/False format. Missed exams will receive a zero grade. Please make prior arrangements if an exam will be missed for extenuating circumstances. Two Exams, a Mid-Term, and a Final will be given. Exams will be given online and will be taken home (open book/note) therefore, No study guides will be provided. 

4. QUIZZES: Pop quizzes will be given for the material covered. 

Grading Policy: Students’ final grades will be based on the following: Point Value   

Exams (2 exams, 100 pts. each)  200 points  

2 Individual Assignments (2 @ 100 pts each)  200 points 

1 Team Assignment @ 150 pts  150 points  

Quizzes (10 quizzes, 15 pts. each)  150 points  
Discussion Board/ Interactive Participation (I) (4 @ 50 pts each) 200 points

Attendance/Class Participation 100 points

TOTAL: 1000 points

Discussion Board Postings are graded as follows: Criteria, Points, Score 

Posted to the main topic in a substantive way 15

Posted timely responses, meeting the minimum level and time frames. 10

The writing was grammatically correct. 10

Cited sources used. 5
Added to the quality of discussion (i.e. suggested new perspectives on issues, asked questions that helped further discussion, cited current news events etc.). 10 

TOTAL 50

Overall Grades:     A 930, A- 900, B+ 870, B 830, B- 800, C+ 770, C 730, C- 700, D+ 670, D 630, D- 600, F 590

Final grades will be assigned by letter and will be derived approximately from the points shown following the standard +/- scale. Grades will be assigned according to the following +/- scale (A = 4.0, A-=3.7, B+=3.3, B = 3.0, B-=2.7, C+=2.3, C = 2.0, C-=1.7, D = 1.0, F = 0.0). Percentage scores will not be given. 

Note: You are responsible for the grade you earn in this class. The number of points you earn determines your grade. If at any time you would like to discuss your progress in the course, please contact me. I am here for your graduation and success. I typically graduate 100% of my class in all universities and on three continents of teaching all kinds of people.

ACADEMIC INTEGRITY POLICY: Students enrolled in streaming/hybrid courses are subject to the same policies, procedures, and standards as students enrolled in traditional courses in regard to academic responsibilities and code of conduct. All students are expected to know, agree, and follow the Student Honor Commitment and Statement of Academic Integrity found in the General Catalog. Those caught cheating on tests or other course-assigned projects will be turned into the Academic Affairs office per institutional policy. 

Integrity Policy: A fundamental purpose of a liberal education is its attempt to cultivate in the student a sense of honor and high principles pertaining especially to academics, but extending to all areas of life. An inherent feature of is its commitment to an atmosphere of integrity and ethical conduct. As a student, I accept as my personal responsibility the vigorous maintenance of honesty, truth, fairness, civility, and concern for others.

My devotion to integrity demands that I will not cheat in academic work and that I adhere to the established and required community code of conduct. I accept the responsibility for upholding the established standards against those who would violate them. And I understand and accept the consequences of infracting upon or assisting others in infracting upon this code. In addition to and beyond the requirements of any code or law, I affirm my own commitment to personal honor and integrity in all matters large and small. Even though the idea of honor is an abstract one, by implementing this ideal, I join the men and women in making the concept of honor a reality.

ADA POLICY: In order to receive services under the Americans with Disabilities Act, the student is responsible for supplying documentation to the Coordinator of Disability Services. Students, who wish to request accommodations to courses, or to other University programs services or activities, must provide appropriate documentation of their disability to the Coordinator of Disability Services as soon as possible. After appropriate documentation is received, the Coordinator of Disability Services will evaluate the documentation and notify the student of approved accommodations. If you are a student with a documented disability (e.g. physical, learning, psychiatric, visual, etc.…) in need of academic accommodations, please contact the Disability Services Office to establish services. 

Caveat: This syllabus represents an agreement between us for coursework to be delivered. Occasionally, it may be necessary to revise the syllabus and schedules to meet students’ or university/academy needs. I reserve the right to revise the syllabus and schedule if the need arises. Advance notification will be provided.  

COURSE CALENDAR  This course meets for three months on each Tuesday night leading to quizzes and exams with a mid-term and final over the entire semester. Some classes will be covered solely by study online via maps, charts, regions, videos, and class interaction. For cookery nights, all ingredients will either be supplied for onsite campus meeting rooms or by the student if attending from home or office (long-distance streaming video and conferencing). 

* Note all due dates are by end of day 11:59pm 

Bibliography from 1753 and forward, seen and used in class, with your own hands:

Baxter, E. (1974). Ena Baxter's Scottish Cookbook: Johnston and Bacon.  

Bolton-Smith, C., Woodward, M., & Tunstall-Pedoe, H. (1992). The Scottish Heart Health Study. Dietary intake by food frequency questionnaire and odds ratios for coronary heart disease risk. II. The antioxidant vitamins and fibre. European journal of clinical nutrition, 46(2), 85-93.   

Bridge, T. (2005). Classic Recipes from Scotland: Mainstream.  

Brown, R. (2011). The determinants of high growth entrepreneurship in the Scottish food and drink cluster. The handbook of research on entrepreneurship in agriculture and rural development. Edward Elgar, Cheltenham, 131-146.   

Carle-Sanders, T. (2016). Outlander Kitchen: Delacorte Press. ORDER NOW, HERE, FROM AMAZON - HIGHLY RECOMMENDED.  

Gow, R. (1981). Modern Ways with Traditional Scottish Recipes: Pelican Publishing Company.  

Hall, C. M. (2005). Rural wine and food tourism cluster and network development. Rural tourism and sustainable business, 149-164.   

Hall, C. M., & Sharples, L. (2008). Food and wine festivals and events around the world: Development, management, and markets: Routledge.  

Hare, C. (2003). The food-shopping experience: a satisfaction survey of older Scottish consumers. International Journal of Retail & Distribution Management, 31(5), 244-255.   

Harris, P. (1988). A Little Scottish Cookbook: Appletree.  

Haven-Tang, C., & Jones, E. (2006). Using local food and drink to differentiate tourism destinations through a sense of place: A story from Wales-dining at Monmouthshire's great table. Journal of Culinary Science & Technology, 4(4), 69-86.   

Houston, R. A., & Whyte, I. D. (2005). Scottish Society, 1500-1800: Cambridge University Press.  

Hughes, G. (1995). Authenticity in tourism. Annals of tourism Research, 22(4), 781-803.   

Macdonald, C. (1997). The Claire Macdonald Cookbook: Bantam Books.  

Marcella, R., & Davies, S. (2004). The use of customer language in international marketing communication in the Scottish food and drink industry. European Journal of Marketing, 38(11/12), 1382-1395.   

Maxwell, M. (1997). A Little Book of Scottish Baking: Pelican Publishing.  

McIntosh, M. (2017). The Unofficial Outlander Book of Herbs: Sassenach Press. ORDER NOW, HERE, FROM AMAZON - HIGHLY RECOMMENDED.  

McVean, D. N., & Ratcliffe, D. A. (1962). Plant communities of the Scottish High-lands. A study of Scottish mountain, moorland and forest vegetation. Plant communities of the Scottish High-lands. A study of Scottish mountain, moorland and forest vegetation.   

Smith, A. (2013). The Oxford encyclopedia of food and drink in America (Vol. 2): OUP USA.  

Smith, A. F. (2009). Eating History: Thirty Turning Points in the Making of American Cuisine: Columbia University Press.  

Smith, E. (1753). The compleat housewife: R. Ware, S. Birt, T. Longman, C. Hitch, J. Hodges [and 4 others in London].  

Smith, J. (1990). The frugal gourmet on our immigrant ancestors: Avon Books. ORDER NOW, HERE, FROM AMAZON - HIGHLY RECOMMENDED.  

Smith, J., Aizen, S. M., & Aizen, N. (1984). The Frugal Gourmet: Morrow.  

TURNER, D., & FLINN, J. (2014). ‘Wha’s like us?’Scottish Highland Games in America and the identity of the Scots’ diaspora. In Exploring Community Festivals and Events (pp. 113-123): Routledge.  

Vyas, V. (2009). Innovation and new product development by SMEs: An investigation of Scottish food and drinks Industry: Edinburgh Napier University.  

Warren, J. (1979). A feast of Scotland: Lomond Books.  ORDER NOW, HERE, FROM AMAZON - HIGHLY RECOMMENDED FOR TRADITIONAL, REAL, SCOTTISH FOOD.