Culinary Arts I
Course Syllabus
Mrs. Lee Ann Ramey
MCTCS: CUL 100
Course Description:
This dual credit course allows students to increase competencies in a variety of food preparation techniques. Emphasis will be placed on food presentation, garnishing, menu planning and the skills necessary to prepare for a career in the culinary arts. Leadership development will be provided through the Family, Career and Community Leaders of America.
Students enrolled in this class must have taken Foods and Nutrition to be eligible to take Culinary Arts I.
Students enrolled in this course are eligible to join FCCLA (Family, Career, and Community Leaders of America) which will help to develop your leadership skills through various activities during the year. Anyone interested in joining can see me or attend the first meeting of the school year. Dues for joining are $15.
Outline:
1. This class is considered a semester long class and will be taught for 18 weeks. The first 9 weeks will consist of book work and the second 9 weeks will be enhanced with laboratory experiences allowing students to practice skills they have learned throughout the course. Learning targets for this class include the following:
Students will:1. assess the impact of the hospitality industry on local and state economies.
2. analyze and revise an employability portfolio.
3. analyze the effect that career demands have on family life.
4. research the roles of individuals engaged in culinary services.
5. apply critical and creative thinking, logical reasoning and problem solving skills in the field.
6. demonstrate personal and interpersonal skills that enhance working relationships and obtaining jobs i.e. employability skills.
7. use accepted industry terminology and technical information.
8. practice grooming and dress requirements of the industry.
9. demonstrate knowledge of quality customer service.
10. demonstrate table setting and food presentation techniques.
11. use computer based menu systems to create menu layout and design.
12. outline steps in establishing an entrepreneurial business such as catering.
13. analyze cost and evaluate its relationship to profit.
14. explore entrepreneurial opportunities and develop a marketing plan.
15. demonstrate use of industry equipment, tools and supplies.
16. operate & maintain tools and equipment following safety procedures and OSHA requirements.
17. demonstrate skills in knife, tool and equipment handling.
18. demonstrate proper weighing and measuring techniques.
19. practice basic safety( first aid/CPR skills).
20. demonstrate food handling principles.
21. practice inventory procedures including first in/first out concept.
22. examine the applicability of convenience food items.
23. apply menu-planning principles to develop and modify menus.
24. demonstrate a variety of cooking methods (i.e. dry & moist).
25. prepare various meats, seafood and poultry.
26. prepare various stocks, soups, sauces and gravies.
27. prepare various fruits, vegetables, pasta, and breakfast foods.
28. prepare canapés , appetizers, hor d’oeuvres, and garde manger.
29. evaluate options when using seasonings and flavorings.
30. apply principles of food preparation to produce a variety of food products and beverages for quantity cooking for special events.
31. apply the fundamentals of baking to a variety of products.
32. prepare a variety of gourmet foods including international cuisine.
33. assess employment opportunities and preparation requirements.
34. demonstrate written, verbal and non-verbal communication skills.
35. apply time management skills.
36. utilize activities of the Family, Career and Community Leaders of America student organization as an integral component of course content and leadership development.
37. apply math, science, English/language arts, and communication skills within technical content.
38. practice and implement HACCP concepts.
39. opportunities provided for acquiring industry certifications (KOSSA, AAFCS Pre-PAC Assess, ServSafe, etc.)
Additional competencies for earning dual credit include the following:
1. Define professional work habits and attitudes
2. Define food service and hospitability industries and trace the growth and development
3. Explore career opportunities and industry trends
4. Discuss and evaluate industry trade periodicals
5. Identify professional organizations in the culinary arts field and discuss purposes and benefits
6. Identify small tools and equipment including knife skills
7. Identify large equipment and defines its use and proper care
8. Understand refrigerator and freezer storage to demonstrate rotation and proper handling and storage of foods
9. Read, write, and follow a standardized recipe
10. Define basic menu terminology
11. Discuss the relationship between kitchen and dining room operations
12. Discuss the use of convenience food products
13. Discuss the preparation of hot and cold beverages
14. Identify and convert weights and measures utilizing math skills and correct measuring techniques
15. Define basic cooking terminology
16. Distinguish between specific American, English, French and Russian service including place setting and napkin folding techniques
17. Discuss sales techniques for service personnel including menu knowledge, processing checks, and suggestive selling.
Grading Scale:
The standards based grading scale will be used, with the following weights for these categories (according to school policy):
Formative Assessments – 20% (up to 2 retakes per assessment)
Summative Assessments – 60% (up to 1 retake per assessment)
KOSSA (EOC) Assessment – 20%
Required Materials:
The following items MUST be brought to class EVERY DAY:
1. Paper
2. Pencil/Pen
3. Notebook or folder to keep all notes, handouts, and worksheets together.
If you forget to bring paper and a writing utensil, it is your responsibility to find it BEFORE class begins. I will not provide pencils, but if you need paper, you can get it from the printer.
Procedures/Routines:
1. Fire Drill – When we have a fire drill all students are to leave the room quickly and in an orderly manner. As you exit the room, turn left; go down the end stairway, and out the side door. When you get outside, go across the road and stay as a group behind the guardrail so I can take attendance. (You cannot be in the roadway in the way of emergency vehicles.)
2. Tornado Drill – When we have a tornado drill, all students are to exit the room, turning left and going down the end stairway. When at the bottom of the stairs, students are to report to the hallway leading to room 109 (Ms. Potter’s room, sit “Indian style” facing against the wall, and cover your head.
3. Lock Down – If a “Lock Down” is announced, students are to proceed to the kitchen area, position themselves around the cabinets (so you cannot be seen from the door), and be quiet!
4. Hall Passes – Each student is given four emergency passes per semester. Do not ask to go unless it is an absolute necessity! To obtain permission to go to use a pass, you must raise your hand and I will come to you. Please do not interrupt me while I am talking! You must sign out in the classroom log and sign back in when you return. If you ask to go to the bathroom more than four times, you will serve break detention for each extra pass used.
5. Nurse – If an emergency exists and you need to see the nurse, I will call to see if she is available to see you. Follow the same procedure as above to obtain permission from me to see the nurse. Then and only then, will you have permission to go to the nurse. If it is not an emergency, you must wait until after class to see the nurse.
6. Class Tardy – According to the policy, a student that is not IN his/her seat when the bell rings is considered tardy, unless they have permission to be out of their seat by the teacher. According to the Student Handbook, the following are consequences of an unexcused tardy to class:
First Unexcused Tardy One (1) Break Detention (minimum 10 minutes)
Second Unexcused Tardy Three (3) Break Detentions (minimum 10 minutes each)
Additional Unexcused Tardy One (1) Day ACP for each & Parent Notification
If you are tardy due to being in the office or speaking with another teacher about class work, make sure that you bring a signed note explaining why you are tardy. This will ensure that you will not be assigned break detention.
7. Raising Hand - Raise your hand if you have a question/want to answer a question, or need to sharpen your pencil (do it before class begins if at all possible). I will only call on students with their hands raised to answer questions, unless it looks as if you aren’t paying attention to the lesson. There will be no “call outs”. Please do not interrupt me when I am in the middle of talking to ask if you can throw away trash or go to the bathroom or nurse.
8. Attendance - When I call for attendance, please answer with “Yes, ma’am”, so I know you are present.
9. Assigned seating – Sit in your assigned seat at all times. Failure to do so will result in break detention. Please do not sit ON the tables or counters. Do not get out of your seat unless you are specified to do so. I reserve the right to reassign seats as necessary.
10. Bell Ringers – Everyday you will have a bell ringer showing on the SmartBoard that you must complete within a timely manner after entering the room. Everyone will complete the bell ringer! When I walk into the room after the bell rings, I expect everyone to be QUIETLY working on the bell ringer. Bell ringers will be kept in your notebook and I will take them up at the end of every week, unless specified otherwise.
11. Textbooks – Because there are not enough textbooks for everyone, they are not assigned to the students. Students that need to borrow a textbook to do make up work can sign a book out with me and return it back to me the next day.
12. Answering door – If someone knocks on the door, I will answer it. Students are not allowed to answer the door. Also, if you are coming to the door because you’ve been to the office, restroom, or nurse; please knock loudly, but politely. If you beat, kick, or jiggle the door, I will not answer the door until you knock the right way and you will be given break detention for the disruption to the class.
13. Telephone – If the telephone rings, I will answer it. Students are not allowed to answer the phone. When you hear the phone ring that is a signal for you to be quiet and remain quiet until I am finished talking on the phone. Break detention will be assigned to anyone who is disruptive while I am on the phone.
14. Announcements – I expect you to be SILENT during any type of announcement coming over the intercom. This includes morning and afternoon announcements, as well as when they need a student in the room. In the event that the office buzzes into the room needing a student, everyone will be quiet. You are not allowed to talk to anyone on the intercom. Students breaking this rule, will be assigned break detention.
15. Turning in papers – I expect you to put your first and last name, block, and date on all papers that are turned in.
16. Finishing Early - When you finish your assignment early, I expect you to remain silent and find other work to do. I will have magazines, puzzles, brain teasers, or other things for you to do when you are finished with your assigned work. You do not need to be up walking around bothering other students.
17. Absences - If you are absent, it is YOUR responsibility to ask about missed assignments, before class begins for the day! You are expected to make up anything missed regardless of your absence status. Make-up work will be located in a folder in the designated area. You must turn in your make-up work before class begins or at the end of class.
18. Cheating and Plagiarism: According to school policy, if you are caught cheating or plagiarizing, you will be required to redo the practice or assessment. Consequence for being caught – 1 to 3 days of break detention or office referral/ACP.
19. Dismissal from Class - You do not leave the room when the bell rings! I will dismiss you! Please stay in your seat until dismissed, you are not allowed to line up at the door. (No one will leave the room until everyone is seated in their assigned chairs!) When leaving, please push your chairs under the table and throw all trash away in the trash can.
Classroom Rules/Expectations for Class:
Rules in the Student Handbook MUST be followed at all times. In addition to these rules, there are specific rules for my classroom that I ask that you also follow. Consequences for breaking the rules will be dealt with according to the teacher and the Teacher Handbook (these are also posted in the room).
1. Be polite at all times, respect each other’s opinions.
2. Do not talk while the teacher is talking or another student has the floor to speak.
3. Writing on/doodling on/or damaging the books, tables, chairs, or any other equipment in the room is strictly forbidden.
4. Sleeping is prohibited! If you are caught with your head down, you will receive a time-up for 10 minutes (meaning you will have to stand for this duration of time). If you are caught sleeping again, you will receive break detention. If this becomes a problem, you will be referred to the office.
5. Please throw all trash away before leaving.
Consequences for Being Disruptive:
When you are disruptive in my classroom, your name will be placed on the board. This will indicate a warning and you will be required to stay after class for one minute to discuss your behavior. When a checkmark is placed after your name, you will be required to stay after class for one minute to discuss your behavior AND you will be assigned break detention. Checkmarks made after this, will result in an automatic referral to the office for your disruption to my classroom. If you refuse to stay after class, it will result in an automatic office referral.