Syllabus

Course Title:   Culinary Arts I

 

Description:   Students will have the opportunity to build interest and master essential hands-on culinary techniques and theoretical academics for a career in the Hospitality Industry. The ServSafe Coursebook by the National Restaurant Association Education Foundation will be studied and students will be administered the ServSafe Food Protection Manager Certification Exam before the winter break. The Culinary Arts Principles and Applications text will be used as an accelerated curriculum for Culinary Art I and future II students.

 

          Coursework:  Foodservice History, Sanitation and Safety, Knife Skills, Tools and Equipment, Cost Control Fundamentals, Menu Planning and Nutrition and Cooking Techniques, Stock and Sauces, Soups, Sandwiches, Baking and Pastry Fundamentals, Career Paths, Workplace Skills in securing employment and in Customer Relations, Vocational Ethics.

 

Community Service:  Students will participate in at least 10 hours of outside community service(not including field trips), as proposed by the instructor.  Permitted field trips are offered during and outside of the required class activities and are instrumental to education within the Hospitality Industry.  Ie:working concessions at athletic events, helping with fundraising events involving food service, assisting with hosting open house at schools and community events.

 

Course Philosophy: Students will be expected to meet all course goals with a passing grade and demonstrate understanding of underlying concepts through practice and theory.  Assignments require students to draw on academic skills in math, science, language arts and fine arts.

 

          Assessment is both through team and individual performance.  Class instruction and laboratory delivery is through, lecture, demonstration, class discussion, instructor example, approved text and journal reading, math and practical application, role playing, internships and outside activities. Evaluation is determined by, written testing, rubric scored labs and classroom participation, project delivery, instructor observation, and self & peer evaluations.  Some project work involves outside research. Strong emphasis is placed on workplace skills (attitude, professionalism, dependability, participation, and cooperation).

 

Grading:  100-90  A, 89-80  B, 79-70 C,  69-60 D, 59 below F.

 

 

 

 

 

 

 

Goals:  Students will be trained and receive academic instruction on how to apply the knowledge and skills necessary for entering the Hospitality Industry at a level allowing for continuing education and/or life-sustained employment.  As a result of instruction, students will be able to know, comprehend, apply and analyze, synthesize and evaluate:

 

            The appropriate safety procedures and precautions necessary to successfully participate in Hospitality.

            The understanding necessary to practice the application of workplace skills and job readiness.

            The appropriate food safety/sanitation procedures & precautions useful in a work setting.

            The skills to practice time management and accounting principles

            The tools, equipment and technology necessary to participate in Culinary Arts.

            The academic knowledge learned from math, science, and arts as it applies to food service.

            The practice of food preparation skills and nutrition information.

            The individual job opportunities available based on knowledge and skill demonstrated.