Monroe Technology Center
Culinary Arts II – 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:
Students practice and perfect production and service skills used in the culinary industry. Nutrition
and managerial skills are emphasized as students prepare menus, grocery orders, cost sheets and
work plans to be used while preparing and serving luncheons and catered events. Computers are
utilized for nutritional analysis, menu planning, costing and inventory control.
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:
Culinary Arts I
Goals/Objectives:
By the end of this course, students will be able to:

Demonstrate the skills necessary to obtain employment or continue education in the
foodservice industry.

Demonstrate the skills necessary to successfully work in a commercial foodservice
operation
Texts:
Foundations of Restaurant Management & Culinary Arts – Level 2, National Restaurant
Association Educational Foundation, 2010
Culinary Essentials, Johnson and Wales University, 2010
ServSafe Essentials, National Restaurant Association Educational Foundation, Sixth Edition, 2013
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 throughout each unit.
 Written tests at the end of each unit of study.
 Practical tests 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 2
o Culinary Essentials Chapters as assigned
o ServSafe
o FCCLA participation
o Lab and 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 (22 A Days)
Week of:
Topics/ Major
Readings to be
Concepts Covered
Discussed
August 31 – 3
Nutrition
F2 C2 – Nutrition
CE C11 – Culinary
Nutrition
Major Assignments,
Projects, Activities
Kitchen Clean-up
September 7 – 2
Cost Control
F2 C3 Food Cost
CE 14 Cost Control
Kitchen Clean-up
September 14 – 2
Nutrition / Cost
Control
Math – AP, Costing,
Converting
Kitchen Clean-up
Th-Historical Society
Catering
September 21 – 3
Purchasing
F2 C5 Purchasing
F2 C8.1 Bakeshop
Basics
CE C 26 Baking
Techniques
F2 C7 Marketing
CE C 12 Creating
Menus
SUMC
S-College Fair Catering
Baking
September 28 – 2
Marketing and the
Menu
October 5 – 3
Marketing and the
Menu (Planning)
October 13 – 2
Yeast Bread
Quick Bread and
Cakes
October 19 – 2
October 26 – 3
Th-Retired Teachers
F2 C8.2 Yeast Bread W-SUMC/Staff
CE C 27 Yeast Bread Lunch/Snack Shop
F-Field Day 1:00 pm
F2 C8.3 Quick
Bread and Cake
CE C29.2 Cake
W-SUMC/Staff
Lunch/Snack Shop
Cake Decorating
Safety
Presentations
Decorated Character
Cake
Sanitation
Sanitation
Presentations
W-SUMC/Staff
Lunch/Snack Shop
Course Outline:
Term 2 – November 4, 2014 – January 28, 2016 (24 A Days)
Week of:
Topics/ Major
Readings to be
Concepts Covered
Discussed
November 4 – 1
November 9 – 3
Equipment Use and
Safety Videos
November 16 – 2
Breakfast Foods
Dairy
November 23 – 1
Breakfast Foods
Dairy
W-SUMC/Staff
Lunch/Snack Shop
F2 C1.1 Dairy
F2 C1.2 Breakfast
Foods
CE C17 Breakfast
Cookery
W-SUMC
Plant Sale
December 7 – 2
Holiday Baking
December 14 – 3
Holiday Baking
January 4 – 2
Sandwiches
January 11 – 3
Sandwiches and
Soups
Stocks
Sauces
Salads and Garnishing F2 C5 Salads and
Garnishing
F2 C6.4 Charcuterie
and Garde Manger
Garde Manger
CE C 18 Garde
Manger Basics
January 25 – 2
Nutrition Competition
Egg Lab
Breakfast Lab
November 30 – 3
January 19 – 2
Major Assignments,
Projects, Activities
Th-Retired Teachers
F2 C8.4 Pies, Pastries
and Cookies
CE 29.1 Cookies
Holiday Bake Sale???
F-Pep Rally
F2 C1.3 Sandwiches
CE Ch 19 Sandwiches
and Appetizers
Th-Retired Teachers
W-SUMC/Staff
Lunch/Snack Shop
W-SUMC/Staff
Lunch/Snack Shop
Lab Assessment
Course Outline:
Term 3 – February 1, 2016 – April 14, 2016
Week of:
Topics/ Major
Concepts Covered
February 1 - 3
ServSafe
Readings to be
Discussed
ServSafe – C1
Providing Safe Food
C2 Forms of
Contamination
C3 – The Safe Food
Handler
ServSafe – C4 to 7 The
Flow of Food
Major Assignments,
Projects, Activities
W-SUMC/Staff
Lunch/Snack Shop
CTE Open House
February 8 - 2
ServSafe
February 16 - 2
ServSafe
February 22 - 3
ServSafe
February 29 - 2
Career Portfolio
Th-Retired Teachers
March 7 - 3
Career Portfolio
PS State Competition
March 14 - 2
Career Portfolio
T-Real Food Culinary
Challenge
March 21 - 0
SPRING BREAK
SPRING BREAK
SPRING BREAK
March 28 - 3
Sustainability
F2 C9
W-SUMC/Staff
Lunch/Snack Shop
April 4 – 2
Sustainability
F2 C9
Th-Retired Teachers
April 11 - 2
Pies
ServSafe – C8 –Food
Safety Mgmt Systems
C9 – Safe Facilities
and Pest Mgmt
C10 – Cleaning and
Sanitizing
Organisms that Cause
Foodborne Illness
ServSafe Review and
Test
CE C29.3 Pies
W-SUMC/Staff
Lunch/Snack Shop
FCCLA – State
Competition
W-SUMC/Staff
Lunch/Snack Shop
Course Outline:
Term 4: April 18, 2016 – June 14, 2016
Week of:
Topics/ Major
Concepts Covered
April 18 - 3
Chocolate and
Specialty Desserts
Readings to be
Discussed
F2 C8.5 Chocolate
F2 C8.6 Specialty
Desserts
CE C29.4 Specialty
Desserts
F2 C6.1 Meat
CE C23 -Meat
Major Assignments,
Projects, Activities
W-SUMC/Staff
Lunch/Snack Shop
W-SUMC/Staff
Lunch/Snack Shop
April 25 - 2
Meat
May 2 - 3
Poultry
F2 C6.2 Poultry
CE C22 Poultry
May 9 - 2
Seafood
F2 C6.3 Seafood
CE C21 Seafood
May 16 – 3
May 23 – 2
May 31 – 2
June 6/13 - 2
Plant Sale
W-SUMC/Staff
Lunch/Snack Shop
F-Scholarship
Awards/Field Day