McEacherd HIGH SCHOOL
INTRODUCTION TO CULINARY ARTS
COURSE SYLLABUS
Teacher(s): Mr. Aaron T. Oliver CC cec
American Culinary Federation (ACF) Certified Chef
Phone Number: 423-316-5670
Room Number: Room 106 CT & 112 Macland Hall
Email: aaron.oliver@cobbk12.org
Semester: Fall Tutorial Days: Mon – Fri
Textbook: Culinary Essentials & Computer Program
Tutorial Hours: 90 Minutes Daily
Textbook Price:
Philosophy: The philosophy of career technology is to prepare students to
become
Productive citizens through rigorous instructional strategies for the 21st century in
a diversely global
Society. With professional foods students should be able to WOW guest with
quality customer service
And exceptional food by setting a standard of excellence for the culinary arts
program. Also, we will
Provide a positive learning environment for students to participate in so that they
will learn the
Parameters of great professional food and service. In order to do this we will
utilize the superior
Educational opportunities of the culinary arts departments, provide exceptional
quality customer service,
Employ a positive attitude when in the classroom or serving others, maintain an
efficient stance
Concerning class time and learning objectives and be generous and hard
working concerning guest
Satisfaction opportunities.
Course Description: Introduction to Culinary is a course designed to
introduce students to
Fundamental food preparation terms, concepts, and methods in Culinary Arts
where laboratory practice
Will parallel with class work. Fundamental techniques, skills and terminology are
covered and mastered
With emphasis on basic kitchen and dining room safety, sanitation, equipment
maintenance and
Operation procedures. Courses also provide an overview of the professionalism
in the culinary industry
And career opportunities leading into a career pathway to Culinary Arts.
Georgia Performance Standards Performance standards provide clear
expectations for
Assessment, instruction, and student work. They define the level of work that
demonstrates achievement
Of the standards. The performance standards isolate and identify the skills
needed to use the knowledge
And skills to problem-solve reason, communicate, and make connections with
other information.
Tn. and Objectives for this course:
. Students will examine and identify the history and philosophy of the
Food service industry.
a. Name and define professional organizations and career technical service
organizations and the
Importance and benefits of membership, such as ACF, AAC, FCCLA, and Skills
USA.
b. Explore career opportunities and pathways in the foodservice industry and
identify specific jobs and
Positions such as Chef, Dietician, Food Stylist, Food Demonstrators, Research
and Development
Workers, Food Service Workers, Nutritionist, Food Service Manager, and Health
Inspector.
c. Identify key historical persons and summarize their contributions to the
evolution and development of
Modern day foodservice to include but not limited to Crème, Escoffier and De
Medici.
d. Identify and describe various foodservice restaurant styles such as fast food,
casual, family dining,
Institutional and formal dining.
e. Identify and explain formal dining etiquette from both service and customer
perspectives and be able
To demonstrate both.
f. Define cuisine and compare/contrast the differences between American
Regional, French, Italian, and
Asian cuisine. Identify elements and characteristics of each type of cuisine.
Students will demonstrate and practice correct sanitation as it relates to
healthy living
And the modern commercial kitchen
a. Identify and demonstrate personal hygiene and hand washing procedures as
defined in ServSafe
Textbook.
b. Identify the biological, physical, and chemical contaminants and prevention
measures.
c. Practice proper contaminant prevention measures as it relates to food
preparation the commercial
Kitchen.
d. Discuss and practice cleanliness of kitchen equipment and facilities.
e. Identify and examine pot and pan washing with four-compartment sinks and
the use of sanitizers and
Cleaning chemicals for manual and automatic dishwashing.
f. Demonstrate the proper use and cleaning of an automatic dishwasher.
g. Discuss pest control and management of infestations, Health Department
inspections, and facility
Requirements of commercial foodservice establishments.
h. Identify and demonstrate proper receiving and storage principles such as
FIFO, rotating inventory,
And receiving temperatures.
I. 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.
j. List and demonstrate food handling, preparation, and storage techniques that
prevent cross contamination
Between raw and ready-to-eat foods and between animal and seafood, including
sources
Of other potentially hazardous food products.
k. Discuss the concept of HACCP and the flow of food in a variety of foodservice
establishments.
Students will name and describe various fixed equipment and small wares
associated
With the commercial kitchen.
a. List and describe the tools used for commercial food preparation, cooking, and
serving and
Demonstrate proper use.
b. 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.
c. Identify and distinguish between the various mixers and small wares,
demonstrating proper use and
Cleaning.
Students will analyze and examine fundamental safety skills and practices
related to
The commercial kitchen.
a. Discuss principals of basic First Aid treatments for a foodservice environment
including basic cuts,
Lacerations, abrasions, punctures, CPR, food allergies, anaphylactic shock,
Heimlich maneuver, and
Minor burns.
b. Examine and practice correct Fire Safety procedures using correct
classifications of fire extinguishers,
Hood suppression systems, and emergency evacuation routes.
c. Practice and examine kitchen safety in the areas of falls, strains, sprains, and
lifting using proper
Techniques.
d. Identify gas safety issues for gas ranges and ovens, including shut off valves
and pilot lights.
e. Examine and identify a Material Safety Data Sheet and explain their
importance when handling
Common foodservice chemicals.
f. Identify and properly use and calibrate thermometers.
Students will discuss and practice culinary math skills through recipe
conversion and
Measurements.
a. Identify and master the use of different types of measuring tools including dry
and liquid measuring
Cups, measuring spoons, and portioning tools.
b. Demonstrate proper use of a spring and balance scales.
c. Identify procedures used to calculate the cost of a standardized recipe and
cost per portion and
Perform calculations.
. Students will examine and perform all aspects of kitchen knife use and
classic knife
Skills.
a. Identify the different types of knives, their use, parts, and components.
B. Identify and practice proper knife safety procedures and rules.
c. Demonstrate correct knife sharpening.
d. Define and demonstrate the concept of “mise en place” in setting up a work
cutting station.
e. Demonstrate proper knife safety, cleaning, and storage.
f. Demonstrate proper knife techniques for cuts as julienne, batonnet, small,
medium, and large dice.
Students will perform basic food preparations of poultry, meat, dairy, fruits,
and
Vegetables using proper commercial kitchen equipment and techniques to
examine the
Fundamental methods, as applied in a commercial kitchen.
a. Identify basic food cooking methods such as dry heat, moist heat, and
combination cooking.
b. Demonstrate basic dry heat cooking methods including sauté, griddle, pan-fry,
deep fry, baking,
Roasting, and grilling.
c. Demonstrate basic moist heat cooking methods including poaching,
simmering, boiling, and steaming.
d. Demonstrate basic combination cooking methods including stewing and
braising.
e. Compare and contrast a menu item using a microwave oven and conventional
method.
Students will examine and identify standardized recipes and their role in a
Commercial kitchen.
a. Define standardized recipe, the components of the recipe, and explain the
reasons for use in
Commercial kitchens.
b. Identify recipe terminology including measurement abbreviations, instructions,
and directions.
c. Demonstrate the concept of recipe conversions by identifying and converting
recipe formulas to
Increase or decrease yields.
d. Demonstrate the concept of recipe “mise en place” by identifying and
assembling ingredients and
Equipment for a specific recipe.
e. Follow the written directions to prepare the recipe.
Students will examine an introduction to nutrition including the six major
classes of
Nutrients, proteins, and carbohydrates: simple, complex, fats, vitamins,
minerals and water.
a. Discuss and develop knowledge of the importance of My Pyramid and
examine how My Pyramid can
Be misleading and complex due to cultural constraints, eating disorders, and
food allergies.
b. Examine the six major food groups, nutrient contributions of vitamins,
minerals, and nutrient
Variability within a group and daily recommended intake.
c. Define a serving size, portion control, recommended serving size and
balanced diet while maintaining
A correct nutritional intake.
d. Examine current trends and issues in food and nutrition, fad diets, proper
weight loss techniques and
How these fit into healthy menu options.
Students will identify various food products used in a commercial
foodservice
Operation and list the proper handling and storage procedures for each.
a. Identify proteins such as poultry, beef, pork, and seafood and demonstrate and
examine the potential
Contaminants associated with and proper handling procedures
b. Identify types of fruits and vegetables and proper handling techniques.
c. Identify types of grains and milled products and proper handling techniques.
d. Identify and distinguish between herbs, spices, seasonings, and their uses.
.
Students will discuss and practice sound human relations and
professionalismConcepts PROCEDURES for a career pathway in Culinary
Arts employment.
a. Identify a personalized resume and cover letter.
b. Identify and demonstrate appropriate work ethics: attitude, appearance,
attendance, teamwork,
Character, productivity, organizational skills, communication, and respect.
c. Define professionalism and professional appearance as it has developed
throughout the history of
Uniforms, presentation, and functionality.
d. Identify the difference between personal and professional communication.
e. Identify the five steps of the decision making process.
Course Outline:
Week 1:
Introduction to Class, Class Procedures
And Lab Procedures
Human Relations and Professionalism
Week 2:Careers in Culinary, History and
Philosophy
Week3:Fundamental Safety Skills and
Practices
Week4:Fundamental Safety Skills and
Practices
Week 5: Sanitation Procedure
Week 6: Sanitation Procedures
Week 7: Sanitation Procedures
Week 8:Kitchen Equipment Identification and
Use
Week 9:Kitchen Equipment Identification and
Use
Week 10: Knife Usage and Knife Skills
Week 11: Knife Usage and Knife Skills
Week 12:Standardized Recipes, Measurements and
Conversions
Week 13:Food Identification, proper storage and
Proper handling
Week 14:Food Identification, proper storage and
Proper handling
Week 15: Introduction to basic food preparation
Week 16: Introduction to basic food preparation
Week 17: Introduction to nutrition
Week 18: Final Examination/ Practical
FCCLA: Family, Career, Community Leaders of America, founded in 1945, is a
dynamic and effective
National student organization that helps young men and women become leaders
and address important
Personal, family, work, and societal issues through family and consumer science
education. Chapter
Projects focus on a variety of youth concerns including teen pregnancy,
parenting, family relationships,
Substance abuse, peer pressure, environment, nutrition and fitness, intergenerational communication
And career education. Involvement in FCCLA offers members the opportunity to
expand their leadership
Potential and develop skills for life - planning, goal setting, problem solving,
decision making, and
Interpersonal communication - necessary in the home and workplace.
Each student that is enrolled in Culinary Arts will be considered a member of
Skillsusa for that school Year. Hamilton County School System holds an Urban
Affiliation with the organization allowing each
Enrolled student to hold national and state membership. Students in the culinary
arts program are
Expected to be active members in the organization by participating in events and
competitions.
*Local Dues must be paid by the student.
Uniform Policy: Students enrolled in the culinary program will be expected to
maintain a professional
Appearance. In accordance with ACF secondary standards each student will be
REQUIRED to wear
Professional chef’s attire during each lab session. This will include a pressed and
clean white chef’s
Jacket, hair restraint (chef hat) and nonskid, slip resistant closed in black shoes
(open back, open toe,
Skin exposed shoes will NOT be allowed). Each student will have a choice of
renting a chef coat/hat or
Purchasing there own personalized chef jacket with hat. Shoes have to be
purchased by the student.
Students will be allowed the first 10 minutes of class to change into there lab
attire and will be graded by
Chef instructor on attire/professionalism (grading rubric attached). Students that
come to class not in
Uniform will receive a zero for lab/professionalism on that day. Labs count as
20% of the overall grade.
* Uniform policy is strictly enforced to ensure the safety of all students will
working in the lab.
Grading Scale
Area Included in Area Percentage
Class work/Daily Grade
Daily in class activities, Group
Assignments, Sponge, Written Work
20 %
Final exam 15%
Projects/Labs
Lab activities, performance based
Assignments, projects, Research
Papers
30%
Assessments Chapter Test, Skills, Unit Test 225%
Work Ethic /
Professionalism
Promptness to class, teamwork, lab
Attire, use of professional language,
Respect of all, on task
5%
Work Ethic/Professionalism Grade:
Students are required to maintain a professional attitude while in class and
exhibit good work ethics.
Each student will start with 100 points for this particular area each time a student
is tardy, break one of
The class/lab rules, unprepared for class/lab (ex. improper lab attire, does not
have notebook,
Disrespectful to teacher/peer, etc.) You will receive a minus for each offense. At
the end of the
Semester all minuses will be added and deducted from the 100 points. This will
determine your Work
Ethic Grade.
Example: 100 points given.
Michael receives 28 –‘s throughout the semester.
100 points – 28(# of –‘s) = 72 (Michael’s work ethic grade for the semester)
Required Materials for Class: Three Ring Binder w/ pockets, 8 Dividers with
Tabs, Loose Leaf
Paper, Pen (black or Blue), Pencils, Index Cards
Tardy Policy: Students are expected to be in class on time daily. When tardy to
class you MUST have
A teacher/administrator pass for an excused tardy if not you will be receive an
unexcused and result in
The following consequences.
1st Tardy – Verbal / Written Warning by teacher
2nd Tardy – Teacher Assigned Detention
3rd Tardy – Parent Contact/ Conference and Teacher Assigned Detention
4th Tardy- Referral to Attendance Administrator
Make up Work Policy: Students have the opportunity to make up all work
missed due to an excused
Absence . School policy allows three days after students return to class for all
work to be turned in.
Allowances will be made for more time for special cases. If a student does not
make up missed
Assignments within the allotted timeframe the grade will become a zero.
Lab Supplies: Students are sometimes required to purchase items for class
projects. Items are
Normally between $
and rotate throughout the class population.
McEachern LABORATORY
PROCEDURES
Report all accidents IMMEDIATELY to the Executive Chef, no
Matter how minor.
Business like atmosphere should be present in the lab at all times;
Horseplay will not be tolerated.
Refrain from the use of derogatory language in the lab.
Ensure that you follow SAFETY and SANITATION GUIDELINES
AT ALL TIMES!!!!
Operate equipment only with instructor’s approval; being that there
Is a clear understanding of proper use?
Ensure that appropriate safety devices are on the equipment being
Used at All times.
Closed in, nonskid shoes must be worn on lab days to ensure
safety.
Pull back and restrain long hair; prevent hair from hanging on
Shoulders
CLASSROOM PROCEDURES
Failure to follow any of the policies below will result in a
deduction of points from
Work ethnic/professionalism grade or after school detention!!!!
Be in your assigned seat working on essential
question/sponge
Of the day when the tardy bell rings. (See student
handbook
Regarding the tardy policy.)
In order to maintain elite sanitation standards,
cleanliness is a
Must in all areas of the classroom setting, and
especially in the
Kitchen labs.
Remember the Three R’s:
Respect for the Teacher
Respect for others
Respect for yourself
Use ONLY professional language in this class;
refrain from the
Use of explicit/derogatory language.
Put all electronic devices away before entering the
classroom;
If seen they will be confiscated.
Refrain from personal grooming; examples includes
but not
Limited to combing/ brushing hair & applying makeup.
Please discard any gum, candy, chips, cookies,
juice, etc before
Entering the classroom. Only water and healthy
snacks Allowed!!!!!!
BY SIGNING THIS DOCUMENT THE STUDENT
AND PARENT ARE
STATING THAT THEY READ AND UNDERSTAND
THE STUDENT
HANDBOOK IN ITS ENTIRERITY.
STUDENTS WILL BE HELD ACCOUNTABLE FOR
ANY MISCONDUCTTHAT LEADS TO
EQUIPMENT/COMPUTER BREAKAGE AND
INJURIES.IT IS MANDATORY THAT STUDENTS
REPORT ANY EQUIPMENT THAT
IS BROKEN PRIOR TO USE.THE TEACHER
RESERVES THE RIGHT TO CHANGE OR ADJUST
ANYSECTION OF THE COURSE RESUME AT ANY
TIME DURING THESEMESTER TO MORE
ADEQUATELY MEET THE NEEDS, ABILITIES AND
INTEREST OF THE STUDENTS.
Student Signature: ___________Date: _________
Parent/Guardian Signature:
_________________Date: ______________
This form must be signed and returned to
Chef Aaron T. Oliver before August 20, 2012.
Signature page is worth 100 points.