Syllabus
Introduction to Culinary Arts
Instructor: Chef Craig Oglesby
oglescr@boe.richmond.k12.ga.us
Office Phone : 706-823-5580 ext 1544
Course Description
Course Number 20.53100
Introduction to Culinary Arts is the foundational course designed to introduce students to fundamental food preparation
terms, concepts, and methods in Culinary Arts where laboratory practice will parallel class work. Fundamental techniques,
skills, and terminology are covered and mastered with an emphasis on basic kitchen and dining room safety, sanitation,
equipment maintenance and operation procedures. The course also provides an overview of the professionalism in the
culinary industry and career opportunities leading into a career pathway to Culinary Arts.
Mastery of standards through project-based learning, technical skills practice, and leadership development activities of
Family, Career and Community Leaders of America, (FCCLA) will provide students with a competitive edge for either
entry into the education global marketplace and/or the post-secondary institution of their choice to continue their education
and training. The pre-requisite for this course is advisor approval.
Course Standards
HOSP–ICA–1 Demonstrate employability skills required by business and industry.
HOSP–ICA-2 Examine how related student organizations are integral parts of career and technology education
courses through leadership development, school and community service projects, and competitive events.
HOSP–ICA-3 Examine and identify the history and philosophy of the food service industry.
HOSP–ICA-4 Demonstrate and practice correct sanitation as it relates to healthy living and the modern commercial
kitchen and bake shop.
HOSP-ICA-5 Name and describe various fixed equipment and small wares associated with the commercial kitchen
and bake shop.
HOSP-ICA-6Analyze and examine fundamental safety skills and practices related to the commercial kitchen.
HOSP-ICA-7 Examine and identify standardized recipes and their role in a commercial kitchen. Practice culinary
math skills through recipe conversion and measurements.
HOSP-ICA-8 Examine and perform all aspects of kitchen knife use and classic knife skills.
HOSP-ICA-9 Examine the principles of nutrition including the six major classes of nutrients, proteins, and
carbohydrates: simple, complex, fats, vitamins, minerals, and water.
HOSP-ICA-10 Identify various food products used in a commercial foodservice operation and list the proper
handling and storage procedures for each.
HOSP-ICA-11 Discuss and practice sound human relations and professionalism concepts for a career pathway in
Culinary Arts employment.
HOSP-ICA-12 Identify and apply front of the house techniques and methods of operation used in restaurants and
catering services.
HOSP-ICA-13 Identify and become aware of the many aspects related to sustainability of our resources and the
economic aspect to foster awareness of sustainability issues impacting the culinary industry.
HOSP-ICA-14 Examine and practice cooking methods, techniques, and preparations such as dry heat and moist
heat methods.
Describe acceptable procedures for Prerequisite(s)
Advisor Approval
Instructional Materials and References
Text Book – Culinary Essentials (provided)
1 ½ inch Binder (white)
Permanent Marker (Sharpie – Black)
Culinary Arts Uniform (Chefs Coat, Hair restraint, Toque, Non slip shoes)
This course also uses supplemental handouts provided by the instructor.
Software Required
NONE
Instructional Methods
This course will include a theory component as well as possible field trips to local industry-related establishments. Theory
will be presented through lecture and classroom discussions using LCD projectors and PowerPoint slide presentations.
Textbook reading, research, and demonstrations will be used to aid in the student’s learning process. Students are expected
to work both individually and in groups. This course is taught using a combination of lecture and small class discussion,
demonstration, and practical application in the kitchen.
Assessment Criteria & Method of Evaluating Students
Grading System
One indication of a student’s achievement is a letter grade assigned to student performance. Each letter grade, in turn,
carries “grade points” which are used in computing the student’s “cumulative grade point average.” The credit hours
attempted and grade points attained will enter into the computation of the student’s cumulative grade point average.
·
·
·
·
·
Letter
A
B
C
D
F
Percentage
90-100
80-89
79-75
70-74
0-69
Evaluation
Superior
Good
Average
Below Average
Failing
The student should learn and understand the evaluation system used in this course. It is the Student’s and Instructor’s
responsibility to meet during the term to discuss academic progress. The evaluation of coursework will be reflected in a
final letter grade assigned by the instructor at the end of the term for the following:
Grading Criteria:
Daily Practical Application
Progress Test
Lab/Practical Exam 1
Weekly Evaluations
Final Practical Exam
Final Written Exam
____ %
____ %
____ %
____ %
____ %
____%
Week One:
Details
Standards
HOSP–ICA–1 Demonstrate employability skills required by business
and industry.
Participation /
Attendance /
Professionalism
Introduction and Overview of course of Intro to Culinary Arts
Course Overview/Syllabus Review & signed acknowledgement of syllabi
Pretest
Homework
Weekly Evaluation Due on Friday
Due
Points
Due
Points
Due
Points
Due
Points
Week Two:
Details
Standards
HOSP–ICA-2 Examine how related student organizations are integral
parts of career and technology education courses through leadership
development, school and community service projects, and competitive
events.
HOSP–ICA-3 Examine and identify the history and philosophy of the
food service industry.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Three:
Details
Standards
HOSP–ICA-3 Examine and identify the history and philosophy of the
food service industry.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Four:
Details
Standards
HOSP–ICA-4 Demonstrate and practice correct sanitation as it relates
to healthy living and the modern commercial kitchen and bake shop.
HOSP-ICA-6Analyze and examine fundamental safety skills and
practices related to the commercial kitchen.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Five:
Details
Standards
Due
Points
Due
Points
HOSP–ICA-4 Demonstrate and practice correct sanitation as it relates
to healthy living and the modern commercial kitchen and bake shop.
HOSP-ICA-6Analyze and examine fundamental safety skills and
practices related to the commercial kitchen.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Six:
Details
Standards
HOSP-ICA-5 Name and describe various fixed equipment and small
wares associated with the commercial kitchen and bake shop.
5 points
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Seven:
Details
Standards
HOSP-ICA-10 Identify various food products used in a commercial
foodservice operation and list the proper handling and storage
procedures for each.
HOSP-ICA-8 Examine and perform all aspects of kitchen knife use and
classic knife skills.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Due
Points
Week Eight:
Details
Standards
Due
Points
Due
Points
Due
Points
Due
Points
HOSP-ICA-10 Identify various food products used in a commercial
foodservice operation and list the proper handling and storage
procedures for each.
HOSP-ICA-8 Examine and perform all aspects of kitchen knife use and
classic knife skills.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Nine:
Details
Standards
HOSP-ICA-10 Identify various food products used in a commercial
foodservice operation and list the proper handling and storage
procedures for each.
HOSP-ICA-8 Examine and perform all aspects of kitchen knife use and
classic knife skills.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Ten:
Details
Standards
HOSP-ICA-10 Identify various food products used in a commercial
foodservice operation and list the proper handling and storage
procedures for each.
HOSP-ICA-8 Examine and perform all aspects of kitchen knife use and
classic knife skills.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Eleven:
Details
Standards
HOSP-ICA-7 Examine and identify standardized recipes and their role
in a commercial kitchen. Practice culinary math skills through recipe
conversion and measurements.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Twelve:
Details
Standards
Due
Points
Due
Points
Due
Points
HOSP-ICA-7 Examine and identify standardized recipes and their role
in a commercial kitchen. Practice culinary math skills through recipe
conversion and measurements.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Thirteen :
Details
Standards
HOSP-ICA-7 Examine and identify standardized recipes and their role
in a commercial kitchen. Practice culinary math skills through recipe
conversion and measurements.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Fourteen:
Details
Standards
HOSP-ICA-10 Identify various food products used in a commercial
foodservice operation and list the proper handling and storage
procedures for each.
HOSP-ICA-8 Examine and perform all aspects of kitchen knife use and
classic knife skills.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Fifteen:
Details
Standards
Due
Points
Due
Points
Due
Points
HOSP-ICA-10 Identify various food products used in a commercial
foodservice operation and list the proper handling and storage
procedures for each.
HOSP-ICA-8 Examine and perform all aspects of kitchen knife use and
classic knife skills.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Sixteen:
Details
Standards
HOSP-ICA-11 Discuss and practice sound human relations and
professionalism concepts for a career pathway in Culinary Arts
employment.
HOSP-ICA-12 Identify and apply front of the house techniques and
methods of operation used in restaurants and catering services.
HOSP-ICA-13 Identify and become aware of the many aspects related
to sustainability of our resources and the economic aspect to foster
awareness of sustainability issues impacting the culinary industry.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Seventeen:
Details
Standards
Participation /
Attendance /
Professionalism
HOSP-ICA-11 Discuss and practice sound human relations and
professionalism concepts for a career pathway in Culinary Arts
employment.
HOSP-ICA-12 Identify and apply front of the house techniques and
methods of operation used in restaurants and catering services.
HOSP-ICA-13 Identify and become aware of the many aspects related
to sustainability of our resources and the economic aspect to foster
awareness of sustainability issues impacting the culinary industry.
Homework
Weekly Evaluation Due on Friday
Week Eighteen:
Details
Standards
Due
Points
Due
Points
Due
Points
HOSP-ICA-11 Discuss and practice sound human relations and
professionalism concepts for a career pathway in Culinary Arts
employment.
HOSP-ICA-12 Identify and apply front of the house techniques and
methods of operation used in restaurants and catering services.
HOSP-ICA-13 Identify and become aware of the many aspects related
to sustainability of our resources and the economic aspect to foster
awareness of sustainability issues impacting the culinary industry.
Participation /
Attendance /
Professionalism
Home Work
Weekly Evaluation Due on Friday
Week Nineteen:
Details
Standards
HOSP-ICA-10 Identify various food products used in a commercial
foodservice operation and list the proper handling and storage
procedures for each.
HOSP-ICA-8 Examine and perform all aspects of kitchen knife use and
classic knife skills.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Twenty:
Details
Standards
HOSP-ICA-10 Identify various food products used in a commercial
foodservice operation and list the proper handling and storage
procedures for each.
HOSP-ICA-8 Examine and perform all aspects of kitchen knife use and
classic knife skills.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Twenty One:
Details
Standards
Due
Points
Due
Points
Due
Points
HOSP-ICA-10 Identify various food products used in a commercial
foodservice operation and list the proper handling and storage
procedures for each.
HOSP-ICA-8 Examine and perform all aspects of kitchen knife use and
classic knife skills.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Twenty Two:
Details
Standards
HOSP-ICA-10 Identify various food products used in a commercial
foodservice operation and list the proper handling and storage
procedures for each.
HOSP-ICA-8 Examine and perform all aspects of kitchen knife use and
classic knife skills.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Twenty Three:
Details
Standards
HOSP-ICA-10 Identify various food products used in a commercial
foodservice operation and list the proper handling and storage
procedures for each.
HOSP-ICA-8 Examine and perform all aspects of kitchen knife use and
classic knife skills.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Twenty Four:
Details
Standards
Due
Points
Due
Points
Due
Points
HOSP-ICA-10 Identify various food products used in a commercial
foodservice operation and list the proper handling and storage
procedures for each.
HOSP-ICA-8 Examine and perform all aspects of kitchen knife use and
classic knife skills.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Twenty Five:
Details
Standards
HOSP-ICA-10 Identify various food products used in a commercial
foodservice operation and list the proper handling and storage
procedures for each.
HOSP-ICA-8 Examine and perform all aspects of kitchen knife use and
classic knife skills.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Twenty Six:
Details
Standards
HOSP-ICA-10 Identify various food products used in a commercial
foodservice operation and list the proper handling and storage
procedures for each.
HOSP-ICA-8 Examine and perform all aspects of kitchen knife use and
classic knife skills.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Twenty Seven:
Details
Standards
Due
Points
Due
Points
Due
Points
HOSP-ICA-9 Examine the principles of nutrition including the six
major classes of nutrients, proteins, and carbohydrates: simple,
complex, fats, vitamins, minerals, and water.
HOSP-ICA-10 Identify various food products used in a commercial
foodservice operation and list the proper handling and storage
procedures for each.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Twenty Eight:
Details
Standards
HOSP-ICA-9 Examine the principles of nutrition including the six
major classes of nutrients, proteins, and carbohydrates: simple,
complex, fats, vitamins, minerals, and water.
HOSP-ICA-10 Identify various food products used in a commercial
foodservice operation and list the proper handling and storage
procedures for each.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Twenty Nine:
Details
Standards
HOSP-ICA-9 Examine the principles of nutrition including the six
major classes of nutrients, proteins, and carbohydrates: simple,
complex, fats, vitamins, minerals, and water.
HOSP-ICA-10 Identify various food products used in a commercial
foodservice operation and list the proper handling and storage
procedures for each.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Thirty:
Details
Standards
Due
Points
Due
Points
Due
Points
HOSP-ICA-9 Examine the principles of nutrition including the six
major classes of nutrients, proteins, and carbohydrates: simple,
complex, fats, vitamins, minerals, and water.
HOSP-ICA-10 Identify various food products used in a commercial
foodservice operation and list the proper handling and storage
procedures for each.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Thirty one:
Details
Standards
HOSP-ICA-9 Examine the principles of nutrition including the six
major classes of nutrients, proteins, and carbohydrates: simple,
complex, fats, vitamins, minerals, and water.
HOSP-ICA-10 Identify various food products used in a commercial
foodservice operation and list the proper handling and storage
procedures for each.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Thirty Two:
Details
Standards
HOSP-ICA-9 Examine the principles of nutrition including the six
major classes of nutrients, proteins, and carbohydrates: simple,
complex, fats, vitamins, minerals, and water.
HOSP-ICA-10 Identify various food products used in a commercial
foodservice operation and list the proper handling and storage
procedures for each.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Thirty Three:
Details
Standards
Due
Points
Due
Points
Due
Points
HOSP-ICA-9 Examine the principles of nutrition including the six
major classes of nutrients, proteins, and carbohydrates: simple,
complex, fats, vitamins, minerals, and water.
HOSP-ICA-10 Identify various food products used in a commercial
foodservice operation and list the proper handling and storage
procedures for each.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Thirty Four:
Details
Standards
HOSP-ICA-9 Examine the principles of nutrition including the six
major classes of nutrients, proteins, and carbohydrates: simple,
complex, fats, vitamins, minerals, and water.
HOSP-ICA-10 Identify various food products used in a commercial
foodservice operation and list the proper handling and storage
procedures for each.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Thirty Five:
Details
Standards
HOSP-ICA-9 Examine the principles of nutrition including the six
major classes of nutrients, proteins, and carbohydrates: simple,
complex, fats, vitamins, minerals, and water.
HOSP-ICA-10 Identify various food products used in a commercial
foodservice operation and list the proper handling and storage
procedures for each.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Week Thirty Six:
Details
Standards
Due
Points
HOSP-ICA-9 Examine the principles of nutrition including the six
major classes of nutrients, proteins, and carbohydrates: simple,
complex, fats, vitamins, minerals, and water.
HOSP-ICA-10 Identify various food products used in a commercial
foodservice operation and list the proper handling and storage
procedures for each.
Participation /
Attendance /
Professionalism
Homework
Weekly Evaluation Due on Friday
Attendance and Professionalism
The instructional programs at Helms College are based upon a series of class meetings involving lectures, discussions,
demonstrations, and labs. Therefore, it is important for each student to be in attendance on a regular and consistent basis. It
is further the expectation of Helms College that students will be punctual, as this is a trait that is essential to success in both
the classroom and the workplace as Helms College trains students to obtain and maintain employment. A student who is
tardy or misses a class session is responsible for completing all material covered or assignments made during the absence.
On occasion, a student must be absent or tardy due to a personal or medical emergency. In these cases, students are
encouraged to notify their instructors prior to the absence, tardiness, or early departure to explain the reasons for the
absence and to discuss what they are expected to complete prior to the next class session.
Specific attendance guidelines are outlined below:
1.
A student is considered to be absent when the student does not attend any portion of a scheduled class for a given
day.
2. A student is considered tardy if the student is not present:
a.
At the scheduled start time of the class;
b. At the scheduled end time of the class; or
3. Instructors take attendance at each class session and record any tardiness on the class roster for the day.
4. In addition to the time missed by a student, the number of occurrences of tardiness is also monitored. Regardless of
the time missed, a failure to be in class as outlined in paragraph 2 will result in an occurrence of tardiness.
Students are encouraged to be on time and present for class each day. It is the student’s responsibility to learn the material
covered while absent and to see that all missed work is made up in compliance with the instructor’s guidelines. Students
who are absent on the day of an exam or other assessment are required to contact the instructor prior to the next class
session.
**FOOD AND/OR DRINKS ARE NOT ALLOWED IN THE LAB OR CLASSROOM AREAS**
REQUIREMENTS FOR SUCCESSFUL COMPLETION OF THE COURSE
At a minimum, students must achieve the following: a passing grade of D or above, completion of all required
examinations, submission of all required lab exercises and projects, and adherence to the school attendance policy. Any
student absent during a pre-assigned test/exam and/or projects date will receive zero as a grade. Make up work is the
student’s responsibility. The student must arrange with the instructor a correct time and place to accomplish the makeup
work. It is the students’ responsibility to seek the instructor’s guidance at the time when a problem area is initially
encountered, not after receiving an unsatisfactory grade. Arrangements for the special tutoring must be made with the
appropriate educational staff, i.e. instructor, education supervisor or academic dean. Make up work, instructor guidance,
and special tutoring is provided at no additional cost to the student.
Cell Phone Policy:
As a member of the learning community, each student has a responsibility to other students
who are members of the community. When cell phones or pagers ring and students respond
in class or leave class to respond, it disrupts the class. Therefore, Helms College prohibits
the use by students of cell phones, pagers, PDAs, or similar communication devices during
scheduled classes. All such devices must be turned off or put in a silent (vibrate) mode and
ordinarily should not be taken out during class. Use of cell phones, similar communication
devices, or any unauthorized electronic data storage devise in testing situations, other than
to receive emergency notifications, may constitute a violation of the Academic Integrity
Policy and lead to sanctions.
Make-Up Standards:
Students will be encouraged to be in class everyday and on time. It will be the student’s
responsibility to learn the material covered while absent and to see that all missed work is
made up in compliance with the Instructor’s guidelines. Students who are absent on the day
of an exam or other assessment are required to contact the instructor prior to the next class
session. The instructor has the sole authority to determine if, when, and how a student may
complete the exam or assessment that he or she wishes to take at a later time.
Academic Honesty:
TCM subscribes to the notion of academic honesty and integrity as it relates to students’
behavior within the classroom or on assignments and examinations. Students are
responsible for understanding the types of conduct which are deemed unacceptable and,
therefore, are prohibited. Please refer to the College catalog for further information.
Copyright Policy:
TCM prohibits violations of copyright, license restrictions, trade secrets, privacy and
authorial integrity. Distributing or receiving materials protected by copyright without
permission of the copyright owner may be a violation of federal or state law and/or HC.
Violations may be grounds for sanctions against members of the HC and may be subject to
civil or criminal penalties. Please refer to the College catalog for further information.
Definition:
Copyright is a form of protection the law provides to the creators of “original works of
authorship” for their intellectual works, both published and unpublished. Although the
rights provided by the law to the owners of the copyright are not unlimited in scope, it is
illegal to violate any of these rights. Please refer to the College catalog for further
information.
Communication:
This includes communication with the instructor and fellow students. If you do not
understand material covered, it is your responsibility to ask questions and obtain
clarification. In addition, you will be conducting group work and will need to communicate
frequently with your fellow group members concerning assignments. It is imperative that
all communication between instructors and students be professional, courteous, and
respectful. TCM has a zero tolerance policy of bullying, implied threats, intimidation, or
physical violence.
Classroom Policies






Arrive on time and prepared for class
Participate
Food and/or drinks are not allowed in technical lab or classroom areas
Cell phone usage is not allowed during class except for BYOT research
All coursework must be submitted on time as scheduled
All coursework must be professionally submitted
 Typed
 Font: 12pt
 Theme: Times New Roman
 Spacing: Double
 Program: Microsoft Word 2010 (If coursework is emailed)
Dress Code
While in lab, students will always be in either the complete Chef Uniform. Complete Chef Uniform must be worn
while attending all technical labs.
Chef Uniform consists of the following:
 Clean & pressed white TCM logo Chef's coat, worn completely buttoned
 Clean, school approved, checkered pants worn appropriately
 Black, firm, leather or TCM approved, closed-toed work shoes, which are slip resistant and able to protect the wearer
from dropped items or hot liquids
 No sports style shoes are acceptable
 Black leather and / or black rubber kitchen clogs are acceptable
 Socks; either black or white
 Clean, student’s toque, and apron.
 Under shirt must be either black or white with no lettering
 Student attire for lecture classes must be business casual or student Chef uniform
The following forms of dress are NOT allowed on campus:
 Any type of head covering (hat, caps, hoods, bandannas, etc.) that is not part of the uniform
 Attire that shows, implies or promotes offensive works, pictures, emblems, symbols, sexually suggestive statements or
drugs
 Extremely tight fitting, revealing or sexually suggestive clothing
 Sagging, loose fitting pants, or clothing which reveal underwear or bare skin between the shoulder and mid thigh
 Tank tops, or sports attire
 Flip-flop types of footwear
 Facial piercing(s), this includes ear, nose, eyebrow, tongue, lips, etc.
 Exception: Piercings may be worn if:
Quantity not in excess of professional appearance
Piercings must have stud backings with locking clasp
NO HOOPS or DANGLE JEWELRY
Personal grooming in the kitchen and the classroom consists of the following:
 Toque must be worn at all times in the kitchen. No head apparel is required in the classroom.
However, long hair must be pulled back and restrained.
 Students should be clean-shaven. Those with mustaches and beards should be neatly groomed very close to the face.
Chef Instructor may ask those with beards/long hair to wear a beard snood or hairnet while in lab.
 Nail polish is unacceptable, as are artificial nails, acrylic nails, or bonded nails. All finger nails must be clean and
trimmed short
 The only jewelry permitted is one ring and one watch. Watches must be removed from the wrist while in the lab. All
jewelry from the neck up must be removed. (Exception: See above facial piercings)
Students will be excluded from participating in LABS without a complete uniform.
**SCHEDULE IS SUBJECT TO CHANGE WITH ANNOUNCEMENT FROM INSTRUCTOR**
Note from the Chef
If at any point in this class you have questions or concerns, please feel free to contact me. I will be
available at the end of every class period and 24/7 through email. I truly want you all to succeed and
learn from this program. All general questions should be forwarded through email, along with details
of attendance and/or tardy arrivals, thank you.
Standards
HOSP–ICA–1 Demonstrate employability skills required by business and industry.
The following elements should be integrated throughout the content of this course.
1.1 Communicate effectively through writing, speaking, listening, reading, and interpersonal abilities.
1.2 Demonstrate creativity with multiple approaches to ask challenging questions resulting in innovative
procedures, methods, and products.
1.3 Exhibit critical thinking and problem solving skills to locate, analyze, and apply information in career
planning and employment situations.
1.4 Model work readiness traits required for success in the workplace including integrity, honesty,
accountability, punctuality, time management, and respect for diversity.
1.5 Apply the appropriate skill sets to be productive in a changing, technological, and diverse workplace
to be able to work independently, interpret data, and apply team work skills.
1.6 Present a professional image through appearance, behavior, and language.
Support of CTAE Foundation Course Standards and Common Core GPS and Georgia
Performance Standards
L9-10RST 1-10 and L9-10WHST 1-10:
Common Core ELA/Literacy standards have been written specifically for technical subjects and have been
adopted as part of the official standards for all CTAE courses. Additional Common Core ELA/Literacy
standards for Speaking and Listening are listed in the foundational course standards below.
HOSP–ICA-2 Examine how related student organizations are integral parts of career and
technology education courses through leadership development, school and community service
projects, and competitive events.
2.1 Research the history of FCCLA.
2.2 Discuss the mission, purpose, motto, colors, official dress, and other distinguishing characteristics of
FCCLA.
2.3 Explain how participation in FCCLA can promote lifelong responsibility for community service,
professional growth, and development.
2.4 Create a personal leadership plan to participate in programs, conferences, community service, and
competitive events on the local, state, and national level that align with the competencies, skills, and
knowledge of this course.
Support of CTAE Foundation Course Standards and Common Core GPS and Georgia Performance
Standards
ELACC9-10SL1: Initiate and participate effectively in a range of collaborative discussions(one-on-one, in
groups, and teacher-led) with diverse partners on grades 9–10 topics, texts, and issues, building on others’
ideas and expressing their own clearly and persuasively.
ELACC9-10SL4: Present information, findings, and supporting evidence clearly, concisely, and logically
such that listeners can follow the line of reasoning and the organization, development, substance, and style
are appropriate to purpose, audience, and task.
HOSP–ICA-3 Examine and identify the history and philosophy of the food service industry.
3.1 Describe and define professionalism in the various roles of the food service organization.
3.2 Name and define professional organizations such as the American Culinary Federation, (ACF),
National Restaurant Association (NRA), Professional Chef’s Association (PCA), Research Chef
Association (RCA), and United States Chef’s Association (USCA), and the importance and benefits of
membership.
3.3 Explore career opportunities and pathways in the foodservice industry and identify specific jobs and
positions such as, but not limited to: Chef, Dietician, Food Stylist, Food Demonstrators, Research and
Development Workers, Food Service Workers, Nutritionist, Food Service Manager, and Health Inspector.
3.4 Identify key historical persons and summarize their contributions to the evolution and development of
modern day foodservice, to include but not limited to, Carême, Escoffier, and Catherine De Medici.
3.5 List and describe the various cuisines and their relationships to history and cultural development.
3.6 Identify the positions of the classical and modern “kitchen brigade” and outline the organizational
structure of various food service and hospitality organizations.
Support of CTAE Foundation Course Standards and Common Core GPS and Georgia
Performance Standards
ELACC9-10SL1: Initiate and participate effectively in a range of collaborative discussions(one-on-one,
in groups, and teacher-led) with diverse partners on grades 9–10 topics, texts, and issues, building on
others’ ideas and expressing their own clearly and persuasively.
ELACC9-10SL4: Present information, findings, and supporting evidence clearly, concisely, and logically
such that listeners can follow the line of reasoning and the organization, development, substance, and style
are appropriate to purpose, audience, and task.
HOSP–ICA-4 Demonstrate and practice correct sanitation as it relates to healthy living and the
modern commercial kitchen and bake shop.
4.1 Identify personal hygiene policies and hand washing procedures.
4.2 Identify the biological, physical, and chemical contaminants, and prevention measures.
4.3 Practice proper contaminant prevention measures as it relates to food preparation in the commercial
kitchen.
4.4 Identify and demonstrate proper pot and pan washing with four-compartment sinks and the use of
sanitizers and detergent chemicals.
4.5 Demonstrate the proper use and cleaning of an automatic dishwasher (if available) and identify the
chemicals used for dishwasher cleaning.
4.6 Discuss pest control and management of infestations.
4.7 Discuss Health Department inspections and facility requirements of commercial foodservice
establishments. Students conduct a mock Health Department inspection of the kitchen lab.
4.8 Identify and demonstrate proper receiving and storage principles such as FIFO, rotating inventory, and
storage/receiving temperatures.
4.9 Discuss and practice proper labeling of stored foods.
4.10 Identify the factors that affect the growth of food borne pathogens (i.e. FATTOM) and explain how
time and temperature guidelines can reduce growth of microorganisms.
4.11 List and demonstrate food handling, preparation, and storage techniques that prevent crosscontamination between raw and ready-to-eat foods and between animal and seafood, including sources of
other potentially hazardous food products.
4.12 Discuss and practice the proper use of gloves in food handling.
4.13 Identify, calibrate and properly use thermometers.
Support of CTAE Foundation Course Standards and Common Core GPS and Georgia
Performance Standards
ELACC9-10SL1: Initiate and participate effectively in a range of collaborative discussions(one-on-one,
in groups, and teacher-led) with diverse partners on grades 9–10 topics, texts, and issues, building on
others’ ideas and expressing their own clearly and persuasively.
ELACC9-10SL4: Present information, findings, and supporting evidence clearly, concisely, and logically
such that listeners can follow the line of reasoning and the organization, development, substance, and style
are appropriate to purpose, audience, and task.
SMI5: Students will compare and contrast parameters affecting microbial growth, ways of controlling
growth of microorganisms, and examine the effects that physicochemical factors can have on microbes.
HOSP-ICA-5 Name and describe various fixed equipment and small wares associated with the
commercial kitchen and bake shop.
5.1 List and describe the tools used for commercial food preparation, cooking, baking, and serving, and
demonstrate proper use of each.
5.2 Identify and distinguish between a standard and convection oven, stoves, ranges, steamers, fryers,
refrigerators, freezers, slicers, food processors, coffee and tea brewing equipment, and food storage
equipment. Demonstrate proper use and cleaning of each.
5.3 Identify and distinguish between the various mixers and small wares, demonstrating proper use and
cleaning.
5.4 Discuss and practice cleanliness of kitchen equipment and facilities.
5.5 Develop an equipment checklist documenting each student’s proficiency in use of various equipment
and small wares used in a commercial kitchen or bake shop.
Support of CTAE Foundation Course Standards and Common Core GPS and Georgia
Performance Standards
ELACC9-10SL1: Initiate and participate effectively in a range of collaborative discussions(one-on-one,
in groups, and teacher-led) with diverse partners on grades 9–10 topics, texts, and issues, building on
others’ ideas and expressing their own clearly and persuasively.
Acknowledgement
I acknowledge that I have read and understand the policies and procedures stated in this syllabus.
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