Hilton Head Island HIGH SCHOOL
COURSE SYLLABUS
Hilton Head Island High School
Culinary Arts1 – MYP Course Outline
MYP Year 5,6 & 7: Grade 10, 11 & 12
James Hill: Room Y200
843-689-4928/
Office Hours: Mondays from 3:45-4:45 until ILT or by appointment
Course Description:
This course, which is the second level of Intro to Culinary Arts, prepares students for gainful employment and/or entry into post-secondary education in the food production and service industry. Content provides students the opportunity to acquire marketable skills by demonstrating the principles of safety and sanitation, food preparation skills, and teamwork to manage an environment conducive to quality food production and service operations. Laboratory facilities and experiences, which simulate commercial food production and service operations, offer school-based learning opportunities.
Required Text and Material:
Students will be using: Culinary Essentials, Johnson & Wales University Glencoe; along with
The Culinary Professional & On-Cooking, recipe cards and the internet
Course Objectives:
1. Build customer service strategies.
2. Develop strong work ethics.
3. Demonstrate skills when using utensils, tools, equipment.
4. Develop ServSafe and HACCP techniques.
5. Organize food service operations.
6. Apply nutrition requirements.
7. Prepare nutritious dishes/meals.
8. Explore employment opportunities.
Required Materials:
The student will require the following items:
1. Composition notebook, pens, color pencils/makers
Course Unit
Unit 1-Standardize Recipes Unit 2 – Cooking in a Professional Kitchen /Oils & Vinegar, Cooking Methods Unit 3 – Business & Culinary Math Skills – Baking & Grade Manger Unit 5 – Nutrition/Front of the House/Menu Fundamentals
Evaluation:
Categories / First Nine Weeks / Second Nine WeeksLab& Sanitation / 30% / 30%
Journals/ HM Work / 30% / 30%
Project / 20% / 20%
Exam / Quiz / 20% / 20%
TOTAL 100% 100%
Percent of Grade for TermFirst Nine Weeks / 50%
Second Nine Weeks / 50%
TOTAL / 100%
Quizzes will be assigned as hands on demonstration or as written quizzes relating to current units of study.
Grading:
Grades are calculated on the total points a students earns. Grades will be based on participation in class, test, homework, projects, presentations and reading logs.
A 90-100 B 89-90 C 79-70 F 60 or below
Make up work:
Makeup work is given to students that have excused absents. These students have three days to complete the assignment. If assignments are not completed in the time frame; student will receive an “F” / “Zero” on that assignment. It is Students Responsibility to see instructor before, during or after school to receive missed assignments. No excuses will be accepted
Daily Work Ethic Grade Deductions from Final Grade
Disruptive Behavior 5 pts.
Excessive Talking 5 pts.
Food/Drink 5 pts.
Out of Seat 5 pts.
Tardy w/o Note 5 pts.
Sleeping 10 pts.
Head Down 5 pts.
Missing Class Materials 5 pts.
Note Passing 5 pts.
Use of Cell Phones 5 pts. (In addition to school police in student handbook).
Student Signature______
Parent Signature______