2011-2012 Culinary Tech 110 D. McDonnell Culinary Technology 110 is an entry level hands-on food service training course. Culinary skill sets include: industry organization, standards, safety and sanitation, use of tools and equipment, and food preparation. Students will study the theory of each skill and then be encouraged to practice those skills under supervised lab activities. The activities include preparation of the following foods- quick breads, yeast bread and rolls, cakes and cookies, pies and pastry, and beverages. Text and Resources Exploring Professional Cooking Culinary Essentials Passport to Safety Sample Restaurant Menus Course Outline/Units and Topics Unit 1- Overview of the Food Service Industry and its career opportunities (1 week) - Types of food service operations - Organization of work areas- front and back of the house - Characteristics of food service workers - Careers within the industry Unit 2- Safety and Sanitation in the Industry (3 weeks) - Personal Hygiene - Preventing food borne illnesses - Preventing workplace accidents - WHMIS - Passport to Safety - First aid for cuts and burns Unit 3- Standard Procedures in Food Service (2 weeks) - Measuring and following instructions in standardized recipes - Portion control - Use of tools and equipment - Table setting and service Unit 4- Menu Planning and Cost Control (2 weeks) - Types of menus (fixed and cycle) - Influences on menus - Principles of menu planning and pricing Unit 5- Culinary Organizational Skills and Enterprise Activities (10 weeks incorporated throughout the semester) - Quick Breads - Yeast Breads and Rolls - Cakes and cookies - Pies and pastry - Beverages Helpful Hints to doing Well in this Course - Vocabulary: each chapter of your text and the recipe you use have important terms to learn. Write them out and study them. Reading: After listening to class lessons and having discussions on new material, read each chapter in your textbook to review what was said in class. Homework: Complete study guide worksheets for each chapter to reinforce what was learned in class. Labs: Be prepared for labs each week with recipes, apron, hairnet and rubber gloves. Work cooperatively with other members of the class to prepare quality food in an organized safe and sanitary environment. Participate in the entrepreneur activities. Note: Class Mark is based on class respect, participation, behaviour and punctuality. See Class work rubric for scoring standards. Evaluation Tests- 20% Assignments and Homework- 20% Lab skills and Participation- 50% Class work and Participation- 10% Supplies Needed Rubber gloves Hairnet Binder