Monroe Technology Center
Culinary Arts I – Syllabus
2015-2016
Teacher
Availability
Phone
Joy Anderson
M-F 8:30 to 9:15 AM
571-252-2083
E-Mail
Joy.Anderson@lcps.org
Course Description:
This two-year program is designed to prepare students for employment in the fast-growing
culinary industry or to continue with post-secondary training in such areas as hospitality, culinary arts,
baking and pastry, or restaurant management.
Students complete units in safety, sanitation, equipment use and care, and recipe production.
Commercial methods of food storage, preparation, and handling are practiced. Skills are developed in
the preparation of appetizers, soups, salads, meats, fruits, vegetables, breads, garnishes and desserts.
Many opportunities exist for students to use their creativity as they design and prepare foods
and artistic food arrangements. Visits to local food service establishments are arranged, giving students
the opportunity to observe first-hand the talents, responsibilities, and expectations of chefs, cooks,
bakers, hospitality employees, caterers and entrepreneurs.
All students will participate in the co-curricular student organization Family, Career, and
Community Leaders of America (FCCLA), as well as the National Restaurant Association’s ProStart.
Participation in various culinary competitions on the local, state and national levels is encouraged.
Students who successfully complete Culinary Arts I and II, a 400 hour paid mentorship program
and pass both the Level 1 and Level 2 certification exams will receive a national ProStart certificate from
the National Restaurant Association. This certificate will count as a “student choice” verified credit
towards graduation. Students also have the potential of earning college credit for completion of this
course. Students complete ServSafe Certification during either Culinary Arts I or Culinary Arts II.
Prerequisites:
Competitive application process
Goals/Objectives:
By the end of this course, students will be able to:
 Demonstrate the skills necessary to enroll in Culinary Arts II.
 Demonstrate the skills necessary to successfully work in a commercial foodservice operation
Texts:
Foundations of Restaurant Management & Culinary Arts – Year 1, National Restaurant
Association Educational Foundation, 2010
Culinary Essentials, Johnson and Wales University, 2010
ServSafe Essentials, National Restaurant Association Educational Foundation, 2013
Grading:
Grading will follow the policy of Loudoun County Public Schools.
A+
A
AB+
B
B-
98 - 100
93 - 97
90 - 92
87 - 89
83 - 86
80 -82
C+ 77 - 79
C 73 – 76
C- 70 – 72
D+ 67 – 69
D 63 – 66
D- 60 - 62
F 0 – 59
Assessment:




Written and oral quizzes, both formative and summative, throughout each unit.
Written tests at the end of each unit of study.
Practical assessments in lab throughout each unit, if appropriate.
Evaluation on all aspects of each lab (including, but not limited to, safety, sanitation, following
instructions, dress, correct use of equipment, and product).
Assignments, Labs, and Projects:
 Written assignments in direct correlation with the unit of study.
 One major project per term to correlate with the topics of study.
 Lab projects assigned according to the unit of study.
 FCCLA local, state and national program of work projects required
Requirements:
 Successful completion of the following:
o Foundations of Restaurant Management and Culinary Arts Level 1
o Culinary Essentials chapters as assigned
o FCCLA / ProStart participation
o Lab assignments as directed
o Additional assignments as directed
o Virginia Workplace Readiness Skills Assessment
Format and Expectations:
Students in Culinary Arts are being trained to be professionals in the foodservice industry. To
this end, all students are expected to be in class on time every day, dressed in complete uniform, with
necessary books, paper and writing utensils. Students are to be on task, and to follow safety and
sanitation regulations at all times. Respect for other students, staff and guests is mandatory.
The class will be conducted in many formats. The textbooks will be utilized for reading and
written assignments. Lectures, discussions, projects and lab assignments will accompany each unit as
necessary. Field trips will be used to enrich these classroom experiences. Subject area sustained
reading, vocabulary assignments, and current events reports will be required.
Students will be expected to work as a contributing team member at all times. Communication
skills are essential and will be practiced on a regular basis while working with classmates and the public.
Success in Culinary Arts begins with attendance and focus. Students who are present and focused,
completing both lab and written assignments will be successful!
Course Outline:
Term 1: August 31, 2015 – October 30, 2015 (21 B Days)
Week of:
Topics/ Major
Readings to be
Concepts Covered
Discussed
August 31 – 2
Intro to Culinary Arts F1 C7.1 Process
F1 C7.2 Skills
Communication
F1 C7.3 Types
Major Assignments,
Projects, Activities
Letter to the Teacher
Kitchen Clean-up
September 7 – 2
Safety
F1 C3 Workplace
Safety
Safety Presentations by
group
OSHA CareerSafe Online Safety Program
Kitchen Clean-up
Continue Safety
Presentations and
CareerSafe
Kitchen Clean-up
September 14 – 3
Safety
F1 C3 Workplace
Safety
September 21 – 2
Keeping Food Safe
F1 C2.1 Intro
F1 C2.2 Personal
Hygiene
September 28 – 3
Keeping Food Safe
October 5 – 2
Keeping Food Safe
F1 C2.3 Food
W-SUMC
Hazards
F1 C2.4 Food Safety
Systems
CE 2 - HACCP
F1 C2.5 Cleaning
Th- Field Day 1:00 pm
and Sanitizing
October 13 – 2
Serving the Guests
F1 C 10
CE C 5 Customer
Service
October 19 -3
Serving the Guests
F1 C 10
CE Ch 6 The Dining
Experience
October 26 – 2
Serving the Guests
W-SUMC/Staff
Lunch/Snack Shop
Full Service Luncheon
Lab Skills Assessment
Course Outline:
Term 2 – November 4, 2014 – January 28, 2016 (24 B Days)
Week of:
Topics/ Major
Readings to be
Concepts Covered
Discussed
November 4 -2
Equipment –
F1 C5.1
Smallwares
Foodservice
Equipment
CE C10.2 Smallwares
November 9 -2
Equipment –
F1 C5.1
Large
CE C 9 Equipment
and Technology
November 16 – 3
Equipment –
F1 C5.2 Getting
Knives
Ready to Cook
CE C 10.1 Knives
November 23 – 1
Spices, Seasoning and F1 C5.2 Getting
Flavorings
Ready to Cook
CE C 16 Seasoning
and Flavoring
November 30 – 2
Pre-Prep Techniques
December 7 – 3
December 14 – 2
January 4 – 3
Cooking Methods
F1 C5.3 Cooking
Methods
CE C15 Cooking
Techniques
Cooking Methods
F1 C5.3 Cooking
Methods
CE C15 Cooking
Techniques
Cooking and Nutrition F1 C5.4 Cooking and
Nutrition
January 11 – 2
Welcome to the
Foodservice Industry
January 19 – 2
Career Opportunities
in Foodservice
January 25 – 2
Cooking Methods
Course Outline:
F1 C1.1Overview
F1 C4.1
Professionalism
CE C3 Foodservice
Career Opportunities
Major Assignments,
Projects, Activities
Equipment ID
W-SUMC
Equipment Salesman
Project
Knife Skills
W-SUMC/Staff
Lunch/Snack Shop
ID the Spice/Herb Lab
Th-Retired Teachers’
Luncheon
Plant Sale
Cooking Methods Labs
Cooking Methods Labs
Plan Snack Shops
W-SUMC/Staff
Lunch/Snack Shop
History of Food
Chefs in History
Research a Restaurant
Cooking Methods
Assessment Lab
W-SUMC/Staff
Lunch/Snack Shop
Term 3 – February 1, 2016 – April 14, 2016
Week of:
Topics/ Major
Concepts Covered
February 1 - 2
Travel and Tourism
Project
Readings to be
Discussed
Major Assignments,
Projects, Activities
Travel and Tourism
Project
Stock Lab
W-Staff Lunch/Snack
Shop
Sauces Lab
W-SUMC/Staff
Lunch/Snack Shop
Soups Lab
February 8 - 3
Stocks
F1 C6.1 Stocks
CE Ch 20.1 Stocks
February 16 - 2
Sauces
F1 C6.2 Sauces
CE Ch 20.2 Sauces
February 22 - 2
Soups
F1 C6.3 Soups
CE Ch 20.3 Soups
February 29 - 3
Standardized Recipes
F1 C4.2 Standardized
Recipes
CE C13 Standardized
Recipes
Kitchen Math
March 7 - 2
March 14 - 3
W-Staff Lunch/Snack
Shop
Standardized Recipes
Kitchen Math
Weighing
Measuring
Recipe Conversion
March 21 – 0
SPRING BREAK
SPRING BREAK
March 28 – 2
Building a Career
F1 C12 Building a
Career
F1 C 4.1
Professionalism
CE C4 Culinary
Professional
F1 C8 Management
Essentials
CE Ch 7 Foodservice
Management
F1 C8 Management
Essentials
CE Ch 7 Foodservice
Management
April 4 - 3
Management
Essentials
April 11 - 2
Management
Essentials
Recipe Conversion
Assessment
W-SUMC/Staff
Lunch/Snack Shop
SPRING BREAK
Career Portfolio
Research a Chef
Research a Chef due
W-SUMC/Staff
Lunch/Snack Shop
Career Portfolio Due
Course Outline:
Term 4: April 18, 2016 – June 14, 2016
Week of:
Topics/ Major
Concepts Covered
April 18 - 2
Potatoes and Grains
Readings to be
Discussed
F1 C 11.1 Potatoes
Major Assignments,
Projects, Activities
Potatoes Lab
F1 C 11.2 Legumes
and Grains
CE 24.2 Rice and
other Grains
CE C 25.3 Legumes
F1 C 11.3 Pasta
CE C 24.1 Pasta
Grains Lab
W-SUMC/Staff
Lunch/Snack Shop
Plant Sale
April 25 - 3
Potatoes and Grains
May 2 – 2
Potatoes and Grains
May 9 - 3
Fruits
F1 C9.1 Fruit
CE C 25.1 Fruit
Fruit Tasting Lab
W-SUMC/Staff
Lunch/Snack Shop
May 16 – 2
Vegetables
F1 C9.2 Vegetables
CE C 25.2
Vegetables
Vegetable Lab
May 23 – 3
May 31 – 2
June 6/13 - 3
Pasta Lab