Bothell High School Culinary Arts
Cooking on a Professional Level
2013-2014
Instructor: Ms. Nikki Schiebel
Phone: 425-408-7081 Email: nschiebel@nsd.org
Room: 680
Office Hours: Resource or as scheduled Website: www.nsd.org/nschiebel
Course Description
Course Assessment
This course is designed to facilitate learning about the
professional cooking industry. This class will provide the
opportunity to work in groups, practice time management,
goal setting, cooperative learning and CRITICAL
THINKING all while working on cooking techniques within
industry standards.
Grades will be based on the following areas:
 Assignments: Class work, homework & online
grade checks that will be assigned and turned in for
credit. 15% of grade
 Daily Points: Assessed on attendance, punctuality,
preparedness, and professionalism. 5% of grade
 Lab work/Catering events: Cooking labs and
catering events that require participation,
organization, planning, time management,
cleanliness and proper product result. 35% of grade
 Notebook: Maintain a culinary arts notebook
containing assignments, projects, recipes and notes.
5% of grade
 Projects/Presentations: Group and individual
projects presented to the class & teacher to
demonstrate knowledge and understanding of
culinary topics. 5% of grade
 Tests/Quizzes: Based off of class lectures,
assignments and lab work in summative and
formative tests and quizzes. 10% of grade
 Leadership Points: Accrue 500 leadership points
to show involvement in the community and in the
culinary field. 5% of grade
 Culminating Final: An end of year culminating
final that assesses skill, knowledge and
understanding. 20% of grade
Learning Outcomes
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Pass the Washington State Food Handlers Course.
Obtain Culinary Professional Certification through
ProStart testing
While enrolled in CA Receive 9 college credits at
LWIT with a one year payment of $46
See Essential Learning Objectives for more details.
Attendance and Tardy Policy
This class requires individual AND team participation. You
must be present in class AND on time to participate.
 10 daily points deducted for each tardy. After 5
tardies, each semester, you will no longer earn daily
points.
 After 3 unexcused absences, per semester, you will
no longer participate in labs and will not earn lab
points.
 Students will be REQUIRED to participate in 5
AFTER SCHOOL catering events- grades for these
events are assessed as pass/fail for each event.
 Any student suspended will NOT earn daily points
for the time of suspension.
Assignments and Make-up Policy
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Work turned in one day late is given half credit and
anything more than a week late will be a zero.
All labs are mandatory. 3 lab make-ups are allowed
for EXCUSED absences only.
 Must fill out Lab-Make-up Evaluation Form
NO LAB MAKE-UPS FOR UNEXCUSED
ABSENCES.
A student under suspension is required to complete
the same recipes/projects executed in class while on
suspension due upon the day of their return to class.
NO EXTRA CREDIT IS GIVEN IN CULINARY
ARTS.
Classroom Expectations
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Students will follow the school policies as
explained in the Student Handbook.
NO CELL PHONES OR MUSIC DEVICES (iPods
etc.) are used in the culinary arts classroom.
Students will be in full uniform at the bell for the
start of class.
Students are required to come to class prepared
with proper tools, uniform AND attitude.
Be respectful, professional and cooperative.
No Gum. Only closed containers of beverages
allowed.
Take pride in AND value work done by ALL
participants.
Be responsible for yourself and your actions!
Culinary Contents
Content may change due to time constraints
Safety & Sanitation
 Demonstrate proper food handling
 Demonstrate proper knife use and equipment use
 Understand and demonstrate proper time and
temperature controls
 Practice safety
 Participate in and complete safety & sanitation labs
Taste, Seasoning, Herbs, & Spices
 Understand the components of taste
 Identify various types of herbs and spices
 Season product for proper taste
 Utilize fresh and dried herbs in a proper manner
 Use spices & seasonings according to flavor profile
Recipes, Measuring & Meal/Menu Planning
 Define and identify & utilize elements of a recipe
 Describe, use and explain different recipe formats
 Demonstrate and use accurate measurements of
varying products
 Plan and execute varying meals and menus
Seasonality Farm to table, Fruits & Vegetables
 Explain fruit and vegetable seasons
 Use and identify northwest products
 Identify, use and prepare varying fruits and
vegetables in varying states
 Plan, cultivate & utilize garden products
Salads & Sandwiches
 Prepare varying types of salads
 Prepare varying sandwiches
 Plan and prepare boxed lunches
Soups, Stocks, Dressings & Sauces
 Prepare and understand the techniques used in
varying types of stocks
 Understand and demonstrate the uses of stocks in
soups and sauces
 Prepare various types of soups
 Prepare and use the five mother sauces
 Prepare and understand types of dressings and dips
Pastas, Grains, & Starches
 Make and use homemade pasta
 Plan, prepare and present a pasta sauce recipe
 Understand and explain the differences of varying
grains and starches
 Prepare various starches
Appetizers, Starters, & Hors d’ Oeuvres
 Plan and execute an appetizer party
 Practice and present Hors d’ Oeuvres
 Hot and Cold Appetizers
 Practice and present plated appetizers
 Garnishing and plating
Dairy & Cheese
 Describe differences in milk products and how they
are used
 Understand and display types of cheese
 Make and use hand made cheese
Meat, Poultry, & Seafood
 Identify and select different protein products
according to USDA standards
 Select and prepare various proteins
 Understand and demonstrate flavoring techniques
 Use varying cooking techniques for different cuts
of meat
 Become familiar with varying “raising” techniques
and products from the Northwest
Baking & Pastry
 Define, prepare and use quick breads, yeast dough
and starter dough
 Prepare different pastries, baked goods & desserts
 Explore candy making and chocolate use in desserts
 Prepare and present varying cookies, cakes and
desserts
Catering, Banquets & Service
 Understand and demonstrate proper catering
techniques
 Organize, plan, & set-up catering events
 Demonstrate platter presentation
 Practice varying service skills
Careers & Employment in Culinary Arts
 Explore types of jobs in culinary arts
 What do schools have to offer
 How to apply and work in a culinary position
 School vs. apprenticeship
Research Projects & Presentations
 Compile research into a portfolio
 Present research to classmates and instructor
Final
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Culminating written and practical test
Lab Clean-Up & Inventory
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Essential Learning Objectives
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All students will have the opportunity to learn and use
essential learning tools to reinforce academic learning
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Reading
 Use word recognition and word meaning skills to
read and comprehend text
 Build vocabulary through reading
 Read fluently adjusting reading for purpose and
material
 Comprehend important ideas and details
 Read to perform a task
Writing
 Write for different purposes
 Write in a variety of forms
 Write for career applications
 Seek and offer feedback
Math
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Understand & apply concepts and procedures from
number sense
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Number and numeration
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Computation
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Estimation
Understand and apply concepts and procedures
from measurement
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Attributes and dimensions
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Approximations and precision
o
Systems and tools
Construct solutions
Draw conclusions
Technical
 Knife skills
 Fundamentals of cooking
 Sanitation and safety
 Kitchen production management
 Fundamentals of pastry and baking
 Fundamentals of service & table setting
Leadership
 The student will apply leadership skills in realworld, family, community, business and industry
applications
 The student will analyze, refine, and apply decision
making skills
 The student will conduct self in a professional
manner in practical career applications,
organizational forums and decision making bodies
The student will demonstrate knowledge of conflict
resolution and management
The student will demonstrate skills that assist in
understanding and accepting responsibility to
family, community and business industry
Students will demonstrate self-advocacy skills by
achieving planned individual goals
Employability
 Resources – use of materials and facilities
efficiently
 Information -- acquires, evaluates, organizes,
maintains, interprets and communicates information
 Technology – selects and applies technology to task
 Systems – understands, monitors, and corrects
systems and performance
Thinking Skills
 Critical Thinking
o
Observe
o
Sequence
o
Classify
o
Compare/Contrast
o
Predict
o
Main Idea
o
Summary
o
Point of View
o
Analysis
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Finding Evidence
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Evaluation
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Conclusion
 Applied Thinking
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Decision making
o
Goal setting
 Creative Thinking
o
Fluency
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Elaboration
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Flexibility
 Enhancing Behaviors
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Inquisitiveness
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Persistence
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Precision