Advanced Culinary Arts Course Syllabus - Year Long Course
Mrs. Sigmon
2013-2014
Course Description: ADVANCED CULINARY ARTS prepares students for occupations and higher
education programs of study related to the entire spectrum of careers in the food industry. Major topics for this
advanced course include: basic baking theory and skills, introduction to breads, introduction to pastry arts,
nutrition, nutrition accommodations and adaptations, cost control and purchasing, and current marketing and
trends. Instruction and intensive laboratory experiences include commercial applications of principles of
nutritious, aesthetic, and sanitary selection, purchasing, storage, preparation, and service of food and food
products; using and maintaining related tools and equipment; managing operations in food service, food
science, or hospitality establishments. Intensive laboratory experiences with commercial applications are a
required component of this course of study. Student laboratory experiences will be school-based and "on-thejob".
Lessons and common assessments for this course have been developed collaboratively using best practice as a
guide and Indiana State Standards as a framework. Students will be expected to complete formative evaluations
and final summative exams at the end of each semester. The formative assessments are designed primarily to
inform instruction, giving the teacher a measuring stick of the student’s understanding of the essential outcomes
of the course content. The final exams are summative in nature and will be worth 15% of the student’s grade.
Prerequisites: For High School credit, students must have received a grade of “C” or better in Nutrition and Wellness,
Introduction to Culinary Arts and Culinary Arts and Hospitality Management.
Co-requisites:
For Ivy Tech Dual Credit:
Students must meet prerequisites, and must also demonstrate competency in assessment of English 025, English 032, and
Math 015. These assessments will be administered by Ivy Tech staff at Carroll High School. Students are also required to
pass the ServSafe examination, and successfully complete CPR and First Aid training.
For Prostart Certificate of Achievement:
Students must meet prerequisites, pass the ServSafe examination, pass the Prostart Year 1 and Prostart Year 2
Examinations, and have documented 400 hours of food-service experience (by the end of this course).
Essential Outcomes:
Domain – Basic Baking Theory and Skills
Core Standard 1 Connect baking theory/ skills to develop proper techniques in baking. (IvT HOSP 105, # 1-7)
ACA-1.1 Define baking terms
ACA-1.2 Identify equipment and utensils used in baking and discuss proper use and care
ACA-1.3 Demonstrate proper selection of equipment and utensils for specific application
ACA-1.4 Identify ingredients used in baking
ACA-1.5 Demonstrate proper scaling and measurement techniques
ACA-1.6 Apply basic math skills to recipe conversions
ACA-1.7 Describe properties and list function of various ingredients
Domain – Introduction to Breads
Core Standard 2 Apply concepts of baking to prepare high quality breads. (IvT HOSP 105, #8, 9, 12, 17)
ACA-2.1 Prepare crusty, soft and specialty yeast products; observe reactions
ACA-2.2 Prepare quick breads
ACA-2.3 Prepare laminated doughs such as puff pastry, croissant, and Danish pastry
ACA-2.4 Prepare a variety of fillings and toppings for baked goods
Domain – Introduction to Pastry Arts
Core Standard 3 Apply concepts of baking to prepare high quality pastry. (IvT HOSP 105, #10, 11, 13, 16, 17)
ACA-3.1 Produce a variety of types of pies and tarts
ACA-3.2 Produce a variety of types of cookies
ACA-3.3 Prepare creams, custards, puddings, and related sauces
ACA-3.4 Prepare fritters, cobblers and crisps
ACA-3.5 Prepare a variety of fillings and toppings for pastries
Domain – Nutrition
Core Standard 4 Demonstrate preparation techniques for max. retention of nutrients.(IvT HOSP 104, #4-8)
ACA-4.1 List the food groups in the current USDA Food Guidelines, the recommended daily servings from each, and the major
nutrients contributed by each group
ACA-4.2 Describe the characteristics, functions, and best sources of the major nutrients
ACA-4.3 List the primary functions and best sources of each of the major vitamins and minerals
ACA-4.4 Describe processes of human digestion
ACA-4.5 Calculate energy needs based upon basal metabolic rate and exercise expenditure
ACA-4.6 Demonstrate cooking techniques and storage principles for maximum retention of nutrients
Domain – Nutrition Accommodations and Adaptations
Core Standard 5 Evaluate guidelines and nutritional issues to adapt recipes/menus for specific dietary needs. (IvT HOSP 104, #9-11)
ACA-5.1 Discuss the current dietary guidelines and adapt recipes accordingly
ACA-5.2 Evaluate diets in terms of the recommended dietary allowances
ACA-5.3 Categorize foods into exchange groups and plan menus applying the exchange system
ACA-5.4 Identify common food allergies and determine appropriate substitutions
ACA-5.5 Discuss contemporary nutrition issues; vegetarianism, heart healthy menus and religious dietary laws
Domain – Cost Control and Purchasing
Core Standard 6 Evaluate methods for controlling costs and making purchasing decisions to ensure quality standards and
profitability in the workplace. (ProStart Foundations, Year 2, Chapters 3, 5)
ACA-6.1 Examine types of food costs, cost control tools, and operating budgets
ACA-6.2 Determine, establish and monitor food production and costing
ACA-6.3 Examine standards for quality in purchasing, receiving, producing, storing and service of food
ACA-6.4 Examine processes for managing purchasing and controlling inventory
Domain – Current Marketing Trends
Core Standard 7 Apply concepts of marketing, menu design and sustainability practices to promote and ensure conservation efforts
in the food service industry. (ProStart Foundations, Year 2, Chapters 7, 9)
ACA-7.1 Examine basic marketing research methods, concepts and plans
ACA-7.2 Identify methods for creating market identity, promoting sales/ communications with community
ACA-7.3 Examine, organize, create, price and analyze various types of menus
ACA-7.4 Investigate the importance of water and energy conservation, and waste management in the food service industry
ACA-7.5 Examine the history and emerging trends of sustainability in the food service industry
Textbooks:
“Culinary Essentials”
“Foundations of Restaurant Management and Culinary Arts Level Two”
“About Professional Baking”
“In the Hands of a Chef”
Course Content: The following chapters will be covered in class. Activities and projects are not listed in
entirety. They will be introduced as the chapter is discussed. This outline is subject to change.
IHOC – Knives and Smallware Review
CE 3 – Careers
CE 4 – Professionalism
CE 7 – Management
CE 8 – Standards
CE 11 – Nutrition
PS 3 – Cost Control
PS 5 – Purchasing
PS7 – Marketing
PS 9 – Sustainability
APB 2 – Ingredients
APB 3 - Flours
APB 5 - Thickeners
APB 6 – Eggs as Thickeners
APB 7 – Eggs as Leaveners
APB 9 – Sour Doughs
APB 10 – Laminated Doughs
APB 11 - Pies
APB 14 – Cakes
APB 15 – Frostings
APB 18 – Frozen Desserts
APB 19 – Chocolates
APB 20 – Dessert Plating
Student Evaluation:
Student grades will be determined by 18 week grades figured
with the following items weighted by percentage below. The
Ivy Tech Grading Scale, listed below, will be used for
determining grades in this class since students receive dual
credit for this class.
Tests: 25%
Projects and Reports: 25%
Labs: 30%
Homework and Daily: 20%
Late Work Policy: If you have an excused absence, you will
be allowed to turn in work late based on the number of days
absent with an excuse.
Long term assignments that are late are deducted
according to the following table:
1 day late – 15%
2 days late -30%
3 days late – zero
The semester grade will be determined by:
18 week grade: 85%
Final Grade: 15%
CHS Rubric Conversion Chart
4 – level scale
CHS Grading Scale
3 – level scale
range
letter %
range
letter %
4.0
3.9
3.6-3.8
3.4-3.5
3.2-3.3
2.9-3.1
2.7-2.8
2.5-2.6
2.2-2.4
1.9-2.1
1.7-1.8
1.4-1.6
1.2-1.3
1.0-1.1
0.6-0.9
0.1-0.5
A+
A+
A
AB+
B
BC+
C
CD+
D
DDF
F
3.0
2.9
2.7-2.8
2.6
2.5
2.3-2.4
2.2
2.1
1.9-2.0
1.7-1.8
1.6
1.4-1.5
1.2-1.3
1.0-1.1
0.6-0.9
0.1-0.5
A+
A+
A
AB+
B
BC+
C
CD+
D
DDF
F
100
98
96
92
89
86
82
79
76
72
69
66
62
60
55
50
100
98
96
92
89
86
82
79
76
72
69
66
62
60
55
50
98-100A+
94-97 A
91-93 A88-90 B+
84-87 B
81-83 B78-80 C+
74-77 C
71-73 C68-70 D+
64-67 D
60-63 D59 –Below F
Ivy Tech Grading Scale
A
B
C
D
F
92-100
84-91
75-83
72-74
71 and below
Class Expectations:
Culinary Arts will require extensive lab time and on the job training, and with this privilege comes extra
responsibilities for the class. This does not include all requirements, but those that will count towards a major
portion of your grade.
1. ATTENDANCE FOR ALL LAB EXPERIENCES. You should be present for all labs. I will inform
you ahead of time when we will be in the lab. You should make plans to be at school on those days.
Before working in the lab, all paperwork should be completed. Missing a lab will result in receiving a
zero.
2. PORTFOLIO. Each student will be responsible for completing a portfolio of work during the
semester. This will include hours worked at internship sites and evaluations from mentors. More details
later.
3. BLU FLAME. Culinary Arts will host restaurant experiences throughout the school year that will
require your participation. We will serve faculty and staff and professional behavior is a requirement.
4. ON THE JOB TRAINING. Students will participate in on the job training to take place during the
class time and study hall time (if applicable). Students will be responsible for finding suitable sites with
instructor approval.
5. TRANSPORTATION. Students will need transportation to and from job site. Most sites will be close
to school to allow adequate time on the job.
6. AFTER SCHOOL FUNCTIONS. Students are required to participate in 60 hours of after school
functions. Ideally, you will complete them over the course of the year, but it will also depend on the
catering jobs for which we are hired.
7. UNIFORM. Students are required to wear a uniform to class on lab days. You will have three extra
minutes to get to class in complete uniform on lab days.
Materials Needed for Class
1. Paper
2. Writing utensil
3. Three ring notebook
4. Uniform; chef’s pants, white t-shirt, chef’s jacket, chef’s hat, and black closed toed, non-skid shoes.
Classroom Rules:
1. Be on time and in your seat with needed materials when the tardy bell rings.
2. Do not be tardy. You will be required to remain one minute after class on the first tardy. You will be
required to remain 5 minutes after school upon the second tardy. The third tardy and beyond, you
should refer to the student handbook.
3. Be prepared for class. Bring a pencil and paper.
4. Be respectful of yourself and others. This includes using common courtesy and remaining on task.
5. Practice safety rules. This class will include “hands on” work. It is very important to you and others in
the class that safety remains a top priority. Misbehavior in a lab situation or group activity will be cause
for you to have a seat and receive a zero on the lab or activity.
6. Refrain from distracting behaviors in class. Some examples though not inclusive are; chewing gum,
grooming, candy, snacks, or any other food or beverage not related to lab preparation.
7. The bell does not dismiss class, I do! Remain in your seat until I have dismissed you from class.
Consequences
First Offense
Second Offense
Third Offense
Fourth Offense
Fifth Offense
*Warning
*10 minutes after school
*10 minutes after school and parent contact
*20 minutes after school and parent contact
*Office referral
*Failure to make up time will result in an automatic referral after one week.
Severe Clause – In the case of severe misbehavior, student will be referred to the office immediately.