Culinary Arts I- Foods Service
Production
Course Syllabus
Department:
Family and Consumer Science Education
Room: 216
Lab Fee: 15.00 Pay in Main Office by first lab.
Instructor: Maureen Fanion
Contact Information: Phone- 751-3580
Email- fanionm@sd5.k12.mt.us
Office Before and after school
TITLE OF TEXTBOOK/ RESOURSES USEED:
Culinary Essentials
Guest speakers, video films, outside resources, National Family,
Career and Community Leaders of America curriculum, National
Restaurant ServeSafe.
LENGTH OF Culinary Arts 1 COURSE: 1 semester
APPROPRIATE GRADE LEVEL:
9-12
COURSE REQUIREMENT:
Students must have a sincere interest
in Food Preparation, for themselves and their families
Required Class Materials:
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2 inch 3ring binder for this class only
Paper
Blue or Black pens only
Black sharpie
Personal Hair ties for hair length
Flash drive
Black sharpie
COURSE DESCRIPTION:
ANYONE CAN COOK!! Or so claims “Ratatouille”. It is our mission
to introduce you to the amazing world of food preparation, food
safety, nutrition and meal planning. You will be impressed with
the variety of culinary creations ahead of you – truly a great
bargain for your money. Along the way, you will develop
workplace readiness skills preparing you for entry-level job
opportunities or to enhance the skills you already possess.
Course Objectives:
Students will:
1. Analyze factors that influence nutrition and wellness
practices across the life span.
2. Evaluate the nutritional needs of individuals and families in
relation to health and wellness across the life span.
3. Demonstrate ability to acquire, handle, and use foods to meet
nutrition and wellness needs of individuals and families
across the life span.
4. Evaluate factors that affect food safety, from production
through consumption.
5. Analyze career paths within the food production and food
service industries.
6. Demonstrate food safety and sanitation procedures.
7. Demonstrate selecting, using and maintaining food production
equipment.
8. Apply risk management procedures to food safety, food testing,
and sanitation.
9. Evaluate nutrition principles, food plans, preparation
techniques, and specialized dietary plans.
10. Demonstrate basic concepts of nutritional therapy.
11. Identify and demonstrate terms and equipment by name and
purpose.
12. Analyze recipe for nutritional value.
13. Create food products that meet quality standards
14. Know and follow lab rules.
Other Course Information:
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Students will participate in the Family and Consumer
Science leadership organization, FCCLA (Family, Career, and
Community Leaders of America), planning and caring out a
personal improvement plan and or a community service
project.
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Students will obtain the Serve Safe Food Handlers Card
EVALUATION/GRADING:
A student’s grade will be based on daily
assignments, projects, quizzes, tests, group
assignments, lab participation, attendance and
punctuality. These points will reflect attendance,
punctuality, being prepared, cleanup and your personal behavior.
Punctual attendance is an absolute must for you to be successful
in this course. You are part of a team and a lot of people are
counting on you for their success in this course. However, if
you must be absent, please notify Mrs. Fanion before 8:30am. It
is your responsibility to make up assignments missed. Each day
an assignment is late, it will lose 10% of the possible points.
After 4 days, it will NOT be accepted. Missed labs must be made
up on your own.
Student personal cookbook/reflective journal
Community Service
Course work
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90-100
80-89
70-79
60-69
0-59
10%
10%
80%
A
B
C
D
F
HOMEWORK POLICY:
Homework will be necessary to prepare for quizzes and tests and
group projects as well as food preparation continued practice.
It will also be required if a student is unable to complete
assignments during class time or if he/she has an excused
absence. See student handbook for excused absence/homework
policy.
***Lab Make Up – If you have an excused absence, you will be
given two class days to make up missed labs at home or after
school for full credit. Use the make-up lab form and return it
completed with a picture of your product to your instructor.
CLASROOM RULES/EXPECTATIONS:
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Follow BRAVES PROFESSIONAL KITCHEN procedures.
No Cell phones or other electronics allowed in the labs.
Sign in and out as per procedure.
Wear proper clothing for labs.(Closed toe shoes, hair
back, no tank tops).
HOME EXPERIENCE
Students will have the opportunity, with family support, to earn
25 experience points for food preparation at home or in the
community.
Each assignment will be worth 25 points. There will be a form
for the student to complete and have signed by the
parent/guardian. Proof or verification can be returned in the
form of a food sample or a picture of the product on a cell
phone, digital camera, or computer via email. If this presents
a hardship for you and your family, please let us know.
Culinary Arts I – Content Specific Vocabulary
1. Formula
2. Customary Units
3. Yield
4. Staples
5. Work Plan
6. Sanitarian
7. Cross-Contamination
8. Garnish
9. Costing
10.
Mise en Place
11.
Multi-task/dovetail
12.
Equivalent
13.
Ergonomics
14.
Fortified
15.
Wellness
16.
Additives
17.
Nutrient dense
18.
Leavening
SEMESTER SEQUENCE
Unit 1
Exploring food choices: a brief overview of why we eat, influences, resources.
Unit 2 (ch. 7/8 www.servsafe.com)
Introduction to the kitchen: safety, sanitation, food storage
research on food borne illnesses. Serve Safe Food Handlers Card
Unit 3 (Ch. 10/13)
Standardized recipes, equivalents, measuring techniques, kitchen math,tool identification and
use, preparation terms, delegation of duties, market orders, and lab plans: Test on proficiency of
knowledge.
Unit 4 ( Ch.27/28)
Our Baking Unit: Ingredients and techniques: demonstrations; labs – quick breads: Biscuits,
muffins, pour batters. Cookies, pies. Ingredient Food Science experiment. Test on proficiency of
knowledge.
Unit 5 Knife Skils (Ch. 10)pg. 587
Practice with Potatoes/hashbrowns, cut apple bird.
Unit 6 Vegetables and Fruits (Ch. 26)
Fruits and Vegetables: Type Identification, Nutritional Information, selecting, storing, and
preparing: Labs – vegetable stir-fry using the wok, hidden vegetable lab, pumpkin, fruit crisps or
cobblers. Test on proficiency of knowledge
Unit 7 Grains Pasta, Rice Ch. 25
Grains: Nutritional Information, Power point researching unusual grains: labs baked mac n
cheese, Roux/White Sauce caramel popcorn, international rice recipes
Unit 8 Eggs Breakfast cookery Ch. 17.
Dairy Foods and Eggs: Nutritional Information, Egg preparation identification, egg basics, labs
could include, omelets, frittatas. Cheese Making.
Unit 9 Nutrition Basics and Meal planning (Ch.11/12)
Categories of Nutrients, Guidelines for Meal Planning, Student Research and presentation, plan
nutritious meals
Unit 10 Career Readiness (Ch.1, Guest Speakers)
Workplace readiness skills: Research food production career opportunities: training and
educational requirements, as well as food service vocabulary. (FCCLA Career Connection)
Culinary I Food Service Production Course 1
I have read and understand the Culinary Food Service Production
Course 1 syllabus. If I have any questions or concerns, I will
contact Maureen Fanion Instructor, 751-3580 or email
fanionm@sd5.k12.mt.us
Parent Signature_____________________________________________
Students Signature__________________________________________