Introduction to Culinary Arts Syllabus

Instructor: Paula Harmon

Teacher Room Number: 102 and 104

Phone: 803-641-2600 ext. 224

Email:

Webpage: http://www.sahs.acps.schoolfusion.us (request a login)

Course Number and Title: 5722 Intro to Culinary Arts Career Cluster: HOSPITALITY AND TOURISM

Course Description: Introduction to Culinary Arts provides students with an overview of interest, aptitude, and technical skills needed to advance to Level One Culinary Arts and/or the food service industry. Integration of the Family and Consumer Sciences co-curricular student organization, Family Careers, and Community Leaders of America (FCCLA), greatly enhances this curriculum Food production laboratory experiences simulate commercial food production and service operations.

Student Organizations: Integration .of the ProStart Program, and Family, Career, and Community Leaders of America (FCCLA) , a professional student organization with State and National affiliation, greatly enhances this curriculum. Options for students to participate in SkillsUSA are available. Students are encouraged to participate in leadership roles, competitive events, and /or service learning projects.

Grade Level: 9/10 Carnegie Units: 1 Prerequisite: None

National Assessment/Credential: Certificate of Achievement (ProStart Student C.O.A.): Students enrolled in this course participate in the National Restaurant Association ProStart program for high school students. This program allows students to earn a Certificate of Achievement. This certificate allows students the opportunity to earn money, scholarships, and college credit. To earn this certificate students must:

·  Take the core Culinary Arts Year 1 and 2 classes and pass the national exams for both Year 1 and Year 2.

·  Work 400 hours in the food service industry. (Of which 150 hours can be non-paid/volunteer, such as the catering we do for various activities )

·  Complete and submit all documentation of hours worked to ProStart National Offices in Chicago.

Textbook: Foundations of Restaurant Management & Culinary Arts Level 2

Highlights of South Carolina State Standards and Indicators / Units:

·  Food production, baked products, desserts, breakfast items, meats, poultry, seafood, global cuisine

·  Nutrition, menu planning, healthy food production techniques

·  Cost Control

·  Purchasing and Inventory

·  Marketing and sustainability

Evaluation and Grading:

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Introduction to Culinary Arts – Course Syllabus

Grades are based on written assignments, homework, tests, quizzes, participation in food preparation (lab evaluation rubric), projects (by rubric) and other in class hands-on activities and are weighted as follows in the grade book:

Homework 10%

Class work 20%

Food labs./activities … 30%

Projects 20%

Tests/quizes 20%

Each semester there will be a final exam and this will count as 20% of the total of all graded work per semester.

Supplies:

Students must pay the $50.00 Culinary Arts fee. Students will not be allowed to participate in food preparation activities until the fee is paid. This may affect the students’ grade and overall performance since many performance skills build upon each other in the order explained and given.


-One two-pocket folder with brads or 1- inch three ring notebook with five dividers

1.  Homework

2.  Classwork

3.  Tests/quizzes;

4.  Food Prep

5.  Projects
-A supply of college-rule or wide rule lined notebook paper.
-Two number 2 pencils and 2 black ink pens
-One-gallon size zipper lock bag to hold uniform items when carrying them to and from your locker and class, labeled with student’s full name, class period, and Into Culinary Arts on it.
-A white bib-type apron and chef’s hat labeled with student’s name using a permanent fabric marker for regular weekly labs and chef’s jacket and pants for culinary events.
-Vinyl gloves for cleaning/dishwashing.
-Closed toe, nonskid shoes (tennis shoes will do) . Payless and WalMart have inexpensive nonslip type foodservice shoes if your child is positive they will be continuing to level 1 and 2. NO flip flops, sandals, open toe shoes or high heeled shoes may be worn in the Culinary Arts classroom on any day. Bring and put on or wear the closed toe non-skid shoes to class. Our floors may have drops/spills on it and appropriate shoes worn by students will reduce accident and/or injury.
-NO book cover for Intro to Culinary Arts students. We use a classroom set of Introduction to Culinary Arts, a textbook written by experts at the Culinary Institute of America and published by Prentis Hall.

-Flash Drive

All items are the property of the student and must be purchased by the student. The student is responsible for all personal items and for the cleaning and care of them.
All items should be labeled.
The school is not responsible for missing and/or damaged items.
Do not bring money, valuables, cell phones, electronic games nor devices to class.

Classroom Expectations

·  When bell rings get to work on student tasks.

·  Obey ALL posted Rules & Requests:

·  Have and show RESPECT for your teacher, other students, guests and other people’s property.

·  Be Safe by learning and following policies and procedures.

·  Communicate Effectively: Ask permission to leave classroom or get out of your seat.

·  Clean up after yourself and help others do the same.

This is a tentative list and schedule and is subject to change at the discretion of the teacher.

Unit/Lesson / Textbook Chapter / Unit/Lesson / Textbook Chapter
Wk 1 / Orientation to Intro. to Culinary Arts 2/Professionalism / Wk 22/23 / Grains-Rice, Pasta etc / 13.1, 13.3
Wk 2 / *Sanitation / 1 / Wk 24/25 / Meat/Poultry / 16.1/16.2
Wk 3 / *Kitchen Safety / 2 / WK 26 / Food Presentation-Plating a food and garnishes / 7.3
Wk 4 / Recipes and Kitchen Basics / 5 / Wk 27 / Introduction to Baking / 17.1
Wk 5/6 / Foodservice Equipment / 3 / Wk 28 / Yeast Breads-Basic white bread and rolls / 17.2
Wk 7 / Getting Ready to Cook / 7.1/7.2 / Wk
29 / Yeast Breads-Pizza / 17.2
Wk 8/9 / Cooking Methods –Dry Heat / 8.1 / Wk 30 / Quick Breads-Muffins,pancakes, French toast / 18.1
Wk 10 / Cooking Methods-Moist Heat / 8.2 / Wk 31/32 / Biscuits & Scones / 18.2
Wk 11 / Breakfast Foods-Eggs and Dairy / 9.1 / Wk33/34 / Cookies, cupcakes / 19.3
Wk 12 / Breakfast Foods & Drinks / 9.2 / Wk 34 / Nutrition / 22
Wk18 / Semester 1 Review and Test / Ch.’s 1,2,3,5,7.1/7.2
8.1/8.2,9.1,9.2 / Wk35/36 / Making Menus More Nutritious / 22.2
WK 19 / Garde Manger-Dressings/Dips / 10.1 / 37 / Fruit / 12.1
Wk 20 / Salads / 10.2 / 38 / Sandwiches / 11
Wk 21 / Vegetables / 12.2 / 39 / Canapes/Finger Foods / 20
40 / Semester 2 Review and Test

*May be replaced with summary of Chapters and ServSafe Employee Safety Certification

Classroom Procedures: Thank you for being the student we are all able to work with by following Policies and Procedures(see the handout of the same title) today and everyday. Please read and know these given to you today. There will be some additional Policies and Procedures given to you on an “as needed basis” with the expectation that you will read, learn, and follow those as well.

Collaborative Partnerships: Students, teachers, and parents in the ProStart program have access to support, resources, and learning opportunities from the National Restaurant Association Education Foundation and their state restaurant association (South Carolina Hospitality Association). They join a network of restaurateurs and chefs who recognize the student as the future of the industry and are committed to helping them succeed. The Nation Restaurant Association also offer a complimentary student membership to ProStart students.

Advisory Council: The advisory council meets two times per year, once during the fall semester and once during the spring semester. All parents are invited to join our advisory council. Please contact me if you are interested.

Business/Community Connections: Businesses and community representatives are invited to serve on our advisory council. We encourage our local businesses and community representatives to provide speakers, field trip opportunities, donations, and other resources to support students in the school to work transition.

Extended Learning Opportunities

Throughout the year there will be various culinary events. Students are expected to take part in these events.

Students may train and have the opportunity to compete in Culinary competitive events. You can learn more information on these opportunities by attending the afterschool information meetings when dates are announced.

Please refer to the contact information on the first page if you have suggestions, questions, and/or comments. Your signature below verifies that you have read, understand, and agree with the contents of this syllabus and policies and procedures.

CLASS PERIOD ______

Student Signature: ______Date: ______

Student Printed Name: ______

Parent/Guardian Signature: ______Date: ______

Parent Printed Name: ______E-mail______

Phone ______Best time to call ______

Parent/Guardian Signature:______

Parent Printed Name: ______E-mail ______

Phone ______Best time to call ______

Please list allergies to food and the reaction it causes: ______

Please give procedure(s) to follow should your child have an allergic reaction to food and/or give precautions to prevent this event: ______

______

______

Comments/Concerns:

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