Culinary Arts and Hospitality Management Course Syllabus – Year Long Course
Mrs. Sigmon
2013-2014
Course Description: CULINARY ARTS AND HOSPITALITY MANAGEMENT prepares students for
occupations and higher education programs of study related to the entire spectrum of careers in the food
industry. This course builds a foundation that prepares students to enter the Advanced Culinary Arts courses.
Major topics include: introduction to the hospitality industry; food safety and personal hygiene; sanitation and
safety; regulations, procedures, and emergencies; basic culinary skills; culinary math; and food preparation
techniques and applications. Instruction and laboratory experiences will allow students to apply principles of
purchasing, storage, preparation, and service of food and food products; apply basic principles of sanitation and
safety in order to maintain safe and healthy food service and hospitality environments; use and maintain related
tools and equipment; and apply management principles in food service or hospitality operations. Intensive
laboratory experiences with commercial applications are a required component of this course of study. Student
laboratory experiences will be school-based and "on-the-job".
Lessons and common assessments for this course have been developed collaboratively using best practice as a
guide and Indiana State Standards as a framework. Students will be expected to complete formative evaluations
and final summative exams at the end of each semester. The formative assessments are designed primarily to
inform instruction, giving the teacher a measuring stick of the student’s understanding of the essential outcomes
of the course content. The final exams are summative in nature and will be worth 15% of the student’s overall
grade.
Prerequisites: For High School credit, students must have received a grade of “C” or better in Nutrition and
Wellness and Culinary Arts Foundations (Introduction to Culinary Arts).
Co-requisites:
For Ivy Tech Dual Credit:
Students must meet prerequisites, and must also demonstrate competency in assessment of English 025,
English 032, and Math 015. These assessments will be administered by Ivy Tech staff at Carroll High School.
Students are also required to pass the ServSafe examination, and successfully complete CPR and First Aid
training.
For Prostart Certificate of Achievement:
Students must meet prerequisites, pass the ServSafe examination, pass the Prostart Year 1 and Prostart Year 2
Examinations, and have documented 400 hours of food-service experience (by the end of Advanced Culinary
Arts).
Essential Outcomes:
Domain – Introduction to the Hospitality Industry
Core Standard 1 Establish knowledge of the hospitality industry to create a foundation that relates to careers. (IvT HOSP 102, #1-6)
CAH-1.1 Describe the concept of hospitality and the philosophy of the hospitality industry
CAH-1.2 Trace the growth and development of the hospitality and tourism industry
CAH-1.3 Describe the various cuisines and contributions of leading culinarians
CAH-1.4 Identify professional organizations within the hospitality field; explain purposes and benefits
CAH-1.5 Outline the organization, structure, and functional areas in various hospitality operations
CAH-1.6 Examine trends in the hospitality industry as they relate to careers and the future of the industry
Domain – Food Safety and Personal Hygiene
Core Standard 2 Apply concepts of food safety and personal hygiene to ensure quality food service. (IvT HOSP 101, #1-7)
CAH-2.1 Apply critical control points during all food handling processes as a method for minimizing the risk of food borne illness
CAH-2.2 Identify microorganisms that are related to food borne illnesses and describe their requirements and methods for growth
CAH-2.3 Describe symptoms common to food borne illnesses and how these illnesses can be prevented
CAH-2.4 Demonstrate good personal hygiene and health habits
CAH-2.5 Use acceptable procedures when preparing potentially hazardous foods to include time/temperature principles
CAH-2.6 List the major reasons for and recognize signs of food spoilage
CAH-2.7 Outline the requirements for proper receiving and storage of both raw and prepared foods
Domain – Sanitation and Safety
Core Standard 3 Evaluate design features/ requirements for safe/ sanitary facilities to establish compliance with regulatory agencies.
(IvT HOSP 101, #8-13)
CAH-3.1 Recognize sanitary/ safety design construction features of equipment and facilities for production (NSF,UL,OSHA, ADA)
CAH-3.2 Describe current types of cleaners and sanitizers and demonstrate their proper use
CAH-3.3 Review Material Safety Data Sheets, explain requirements in handling hazardous materials, discuss right-to-know laws
CAH-3.4 Implement schedules and procedures for cleaning and sanitizing equipment and facilities
CAH-3.5 Demonstrate proper methods of waste disposal and recycling
CAH-3.6 Implement appropriate measures for insects, rodents, and pest control eradication
CAH-3.7 Conduct a sanitation self-inspection and identify modifications necessary for compliance with standards
Domain – Regulations, Procedures and Emergencies
Core Standard 4 Implement appropriate emergency procedures to promote safety in the workplace. (IvT HOSP 101, #14-20)
CAH-4.1 List common causes of typical accidents/ injuries in the industry and outline a safety management program
CAH-4.2 Demonstrate appropriate emergency policies for injuries in kitchens, dining rooms, and other hospitality areas
CAH-4.3 Describe appropriate types and uses of fire extinguishers in foodservice and hospitality areas
CAH-4.4 Review laws and rules of the regulatory agencies governing sanitation and safety in foodservice operation
CAH-4.5 Identify and explain how blood-borne pathogens can spread, and how this can be prevented
CAH-4.6 Execute basic first-aid techniques and CPR
Domain – Basic Culinary Skills
Core Standard 5 Apply basic culinary skills as needed to successfully utilize standardized recipes. (IvT HOSP 102, #8-13, 30)
CAH-5.1 Demonstrate knife skills, use of hand tools, and equipment operation, emphasizing proper safety and sanitation
CAH-5.2 Demonstrate how to read and follow a standard recipe
CAH-5.3 Identify and use utensils, pots, and pans
CAH-5.4 Demonstrate a variety of cooking methods including roasting and baking, broiling, smoking, grilling, griddling, sautéing,
frying, deep-frying, poaching and steaming
CAH-5.5 Demonstrate combined methods of cooking including braising and stewing
CAH-5.6 Utilize weights and measures to demonstrate proper scaling and measurement techniques
CAH-5.7 Discuss the characteristics, functions and food sources of the major nutrients
Domain – Culinary Math
Core Standard 6 Apply concepts of culinary math principles to maximize efficiency and profitability. (IvT HOSP 102, #14-17)
CAH-6.1 Calculate food, beverage and cost percentages
CAH-6.2 Demonstrate processes of recipe yield adjustment
CAH-6.3 Demonstrate processes of recipe costing
CAH-6.4 Determine selling price of menu items
Domain – Preparation Techniques and Applications
Core Standard 7 Select appropriate products/ techniques to demonstrate mastery in basic food preparation. (IvT HOSP 102, #18-28)
CAH-7.1 Identify and use herbs, spices, oils, and vinegars
CAH-7.2 Identify and prepare meats, seafood, and poultry
CAH-7.3 Identify and prepare stocks, soups, and sauces
CAH-7.4 Identify and prepare fruits, vegetable, starches, and farinaceous items
CAH-7.5 Identify and prepare various salads, dressings, and marinades
CAH-7.6 Identify and prepare hot and cold sandwiches
CAH-7.7 Identify and prepare canapés and cold and hot hors d’oeuvres
CAH-7.8 Identify and prepare breakfast meats, eggs, cereals, and battered products
CAH-7.9 Demonstrate food presentation techniques
CAH-7.10 Discuss the applicability of convenience, value added, further processed or par-cooked food items
CAH-7.11 Demonstrate basic garnishes
Textbooks:
“Culinary Essentials”
“Foundations of Restaurant Management and Culinary Arts Level 1”
“In the Hands of a Chef”
“ServSafe Manager 6th Edition”
Course Content: The following chapters will be covered in class. Activities and projects are not listed in
entirety. They will be introduced as the chapter is discussed. This outline is subject to change.
CPR and First Aid – Taught by School Nurse
ServSafe Essentials – ServSafe Certification
IHOC – Knives and Smallware
PS 1 – The Industry
PS 4 – Professionalism
PS 5 – Equipment and Techniques
PS 7 – Communication
PS 8 – Management
PS 12 – Careers
CE 5 – Customer Service
CE 6 – The Dining Experience
CE 12 – Creating Menus
CE 13 – Standardized Recipes
CE 14 – Cost Control
CE 15 – Cooking Techniques
CE 16 – Seasonings and Flavorings
CE 17 – Breakfast Cookery
CE 18 – Garde Manger
CE 19 – Sandwiches and Appetizers
CE 20 – Stocks, Sauces, Soups
CE 21 – Fish and Shelfish Cookery
CE 22 – Poultry Cookery
CE 23 – Meat Cookery
CE 24 – Pasta and Grains
CE 25 – Fruits, Vegetables, Legumes
Late Work Policy: If you have an excused
Student Evaluation:
Student grades will be determined by 18 week
absence, you will be allowed to turn in work late
grades figured with the following items weighted by
based on the number of days absent with an excuse.
percentage below. The Ivy Tech Grading Scale,
Long term assignments that are late are deducted
according to the following table:
listed below, will be used for determining grades
in this class since students receive dual credit for
1 day late – 15%
this class.
Tests: 25%
2 days late -30%
Projects and Reports: 25%
3 days late – zero
Labs: 30%
Homework and Daily: 20%
The semester grade will then be determined by:
18 week Grade: 85%
Final Exam: 15%
CHS Rubric Conversion Chart
4 – level scale
range
letter %
4.0
A+
100
3.9
A+
98
3.6-3.8
A
96
3.4-3.5
A92
3.2-3.3
B+
89
2.9-3.1
B
86
2.7-2.8
B82
2.5-2.6
C+
79
2.2-2.4
C
76
1.9-2.1
C72
1.7-1.8
D+
69
1.4-1.6
D
66
1.2-1.3
D62
1.0-1.1
D60
0.6-0.9
F
55
0.1-0.5
F
50
3 – level scale
Range
letter %
3.0
A+
100
2.9
A+
98
2.7-2.8
A
96
2.6
A92
2.5
B+
89
2.3-2.4
B
86
2.2
B82
2.1
C+
79
1.9-2.0
C
76
1.7-1.8
C72
1.6
D+
69
1.4-1.5
D
66
1.2-1.3
D62
1.0-1.1
D60
0.6-0.9
F
55
0.1-0.5
F
50
CHS Grading Scale
98-100A+
94-97 A
91-93 A88-90 B+
84-87 B
81-83 B78-80 C+
74-77 C
71-73 C68-70 D+
64-67 D
60-63 D59 –Below F
Ivy Tech Grading Scale
A
B
C
D
F
92-100
84-91
75-83
72-74
71 and below
Class Expectations:
Culinary Arts will require extensive lab time, and with this privilege comes extra responsibilities for the class. This does
not include all requirements, but those that will count towards a major portion of your grade.
1. ATTENDANCE FOR ALL LAB EXPERIENCES. You should be present for all labs. I will inform you ahead
of time when we will be in the lab. You should make plans to be at school on those days. Before working in the
lab, all paperwork should be completed. Missing a lab will result in receiving a zero.
2. PORTFOLIO. Each student will be responsible for completing a portfolio of work, including logging work
hours during the semester. More details later.
3. BLU FLAME. Culinary Arts will host restaurant experiences throughout the school year that will require your
participation. We will serve faculty and staff and professional behavior is a requirement.
4. AFTER SCHOOL FUNCTIONS. Students are required to participate in 60 hours of after school functions.
Ideally, you will complete the hours over the course of the year, but it will also depend on the catering jobs for
which we are hired.
5. UNIFORM. Students are required to wear a uniform to class on lab days. You will have three extra minutes to
get to class in complete uniform on lab days. Failure to arrive to class in the correct uniform will cause your
grade to be deducted for the day and you will not be allowed to participate in lab.
Materials Needed for Class
1. Paper
2. Writing utensil
3. Three ring notebook
4. Uniform; chef’s pants, white t-shirt, chef’s jacket, chef’s hat, and black closed toed, non-skid shoes.
Classroom Rules:
1. Be on time and in your seat with needed materials when the tardy bell rings.
2. Do not be tardy. You will be required to remain one minute after class on the first tardy. You will be required to
remain 5 minutes after school upon the second tardy. The third tardy and beyond, refer to the student handbook.
3. Be prepared for class. Bring a pencil and paper.
4. Be respectful of yourself and others. This includes using common courtesy and remaining on task.
5. Practice safety rules. This class will include “hands on” work. It is very important to you and others in the class
that safety remains a top priority. Misbehavior in a lab situation or group activity will be cause for you to have a
seat and receive a zero on the lab or activity.
6. Refrain from distracting behaviors in class. Some examples though not inclusive are; chewing gum, grooming,
candy, snacks, or any other food or beverage not related to lab preparation.
7. The bell does not dismiss class, I do! Remain in your seat until I have dismissed you from class.
Consequences
First Offense
*Warning
Second Offense
*10 minutes after school
Third Offense
*10 minutes after school and parent contact
Fourth Offense
*20 minutes after school and parent contact
Fifth Offense
*Office referral
*Failure to make up time will result in an automatic referral after one week.
Severe Clause – In the case of severe misbehavior, student will be referred to the office immediately.