School of Culinary Arts
Syllabus Quantity Foods & a la Carte
2014-2015
Instructor Name: Scott Bennett CEC,ACE
Department Name: School Of Culinary Arts
Office/Classroom Location: C-202/Main Kitchen Lab
Phone Number: (904) -547-3460
Email Address: scott.bennett@fctc.edu
Student Hours:
Monday - Friday
8:00 am – 3:00 pm
Monday:
8:00 – 8:15 Roll Call 8:15-11:00 – Lecture on
weekly syllabus, discuss daily lesson plan, discuss weekly
static menu for Walters Reef, discuss competencies and
assigned tasks for menu preparation.
Instructor Office Hours:
Tuesday through Friday 7:30 a.m. to 9:00 a.m.
Program Hours:
 OCP A, 300 hours Garde Manger 1
 OCP B, 150 hours Quantity Foods, 150 hours
Bake 1
 OCP C, 100 hours a la Carte, 100 hours Bake
2, 100 hours Garde Manger 2
 OCP D, 300 hours, Service
 11:30 – Preparation for Walters Reef Menu with
aligned competencies.
 2:00 pm – Review Daily preparation, review daily
lesson plan, preview new lesson content. Dismiss –
3:00 pm
Tuesday:
8:00 – 8:15 Roll Call 8:15– 11:00 Final
Preparation for lunch in Walters Reef
 11:00 – 1:00 Lunch Service in Walters Reef
 1:15 – 1:45 Clean up after lunch Service
 1:45 – 2:30 Preparation for next day’s service in
Walters Reef
 2:30 – 2:45 Clean up after Preparation
 2:45 – 3:00 Review of daily lesson plan, preview
of next day’s lesson plan, dismiss
Wednesday:
8:00 – 8:15 Roll Call 8:15– 11:00 Final
Preparation for lunch in Walters Reef
 11:00 – 1:00 Lunch Service in Walters Reef
 1:15 – 1:45 Clean up after lunch Service
 1:45 – 2:30 Preparation for next day’s service in
Walters Reef
 2:30 – 2:45 Clean up after Preparation
 2:45 – 3:00 Review of daily lesson plan, preview
of next day’s lesson plan, dismiss
Updated: 8/8/14
Thursday:
8:00 – 8:15 Roll Call 8:15– 11:00 Final
Preparation for lunch in Walters Reef
 11:00 – 1:00 Lunch Service in Walters Reef
 1:15 – 1:45 Clean up after lunch Service
 1:45 – 2:30 Preparation for next day’s service in
Walters Reef
 2:30 – 2:45 Clean up after Preparation
 2:45 – 3:00 Review of daily lesson plan, preview
of next day’s lesson plan, dismiss
Friday:
8:00 – 8:15 Roll Call 8:15– 11:00 Final
Preparation for lunch in Walters Reef
 11:00 – 1:00 Lunch Service in Walters Reef
 1:15 – 2:00 Clean up after lunch Service
 2:00 – 3:00 Review the weeks lesson plans,
quizzes, lesson assessments, dismiss
Program Description:
The Commercial Foods & Culinary Arts Program is 1200 hours long & takes approximately one year to
complete, if you attend summer session. As you proceed through each course, you will earn certificates for
your “Occupational Completion Points” (OCP). To earn each OCP, you must complete all competencies &
objectives for the course. You will also earn certificates of completion for several specialty items: Nutrition,
Sanitation, Human Resource Management & Supervision, Inventory & Purchasing, Associate Dining Room
Professional, & Wine Steward Professional.
Upon successful completion of the program, students will earn a Certificate of Completion in the Commercial
Foods & Culinary Arts Program. As a graduate of FCTC’s School of Culinary Arts, which is an American Culinary
Federation Education Foundation (ACFEF) accredited school, you will be eligible to receive your first
certification from the American Culinary Federation – a “Certified Culinarian”. You can also attain your
“Certified Pastry Culinarian” (CPC), with additional testing.
Classroom Protocol:
To Apply Yourself at First Coast Technical College we encourage you to plan with the end in mind. Be a selfadvocate, an active learner and embrace your changing paradigm. This course will provide you with a set of
technical competencies organized to distinguish your career objectives. Come to class on time and prepared;
remain ready to focus while exhibiting productive behaviors prescribed for mature learning environments.
Please respect all classmates, instructors, and FCTC facilities. Take responsibility for your education and let
FCTC navigate you to your professional goals.
College Policies, Student Attendance:
FCTC encourages and expects all students enrolled in programs to attend regularly, to derive maximum
benefit from the instructional program, and develop habits of punctuality, self-discipline and responsibility. It
is the student's responsibility to understand and adhere to the attendance rules. Students are expected to
telephone the instructor when absent.
• After three (3) absences during the nine weeks, the instructor will meet with the student, address the
Updated: 8/8/14
situation and start the appropriate student attendance referral.
• After four (4) absences during the nine weeks, the student will receive intervention counseling from the
teacher documented on the student attendance referral.
• After five (5) absences during the nine weeks, the teacher will complete the student attendance referral
and send to the Discipline Coordinator for a preliminary meeting.
• After six (6) absences during the nine weeks, students will be referred to the Discipline Committee for
withdrawal determination.
• (6) Consecutive absences will be an automatic drop from the program. Students will not be re-enrolled
for a period of 45 days unless approved by the Discipline Committee.
Required Book(s):
Required Material(s):
th
 ON COOKING, Culinary Fundamentals 5 /ed
 Knife Kits
 PROF FOOD MANAGER CERTIFICATION
 Slip proof Black Shoes
TRAINING TEXT
 Proper Designated Uniforms
 MANAGE FIRST – NUTRITION
 Clean Aprons
 MANAGE FIRS - PURCHASING
 Proper Designated Chef Skull Caps
 ON BAKING, PLUS MY CULINARY LAB 2012
 GARDE MANGE – THE COLD KITCHEN
 MANAGE FIRST – HOSPITALITY AND
RESTAURANT MANAGEMENT
 MANAGE FIRST – HUMAN RESOURCES
MANAGEMENT AND SUPERVISION
 DINING ROOM ASSOCIATE HANDBOOK
FCTC Grading System:
Additional Program Specific Grading Information:
 90% - 100%
3.5 - 4.0
A
 Weekly Lab Evaluation
75%
 80% - 89%
2.5 – 3.4
B
 Daily Theory and Academics
25%
 70% - 79%
1.5 – 2.4
C
 60% - 69%
1.0 – 1.4
D
 Below 60%
.9 – 0
F
Percentages of Final Class Grade:
Written Test: 15% Skills Test: 25% Lab Work:
60%
College Policies, Academic Integrity:
Your commitment as a student to learning is evidenced by your enrollment at First Coast Technical College.
Faculty members are required to report all infractions to their supervisor. Instances of academic dishonesty
will not be tolerated. Cheating on exams, student activities or plagiarism will result in failing grade and
sanctions by the College.
According to the Center for Academic Integrity there are five fundamental values that characterize an
academic community of integrity:
 Honesty. The quest for truth and knowledge requires intellectual and personal honesty in learning,
teaching, research and service.
 Trust. Academic institutions must foster a climate of mutual trust in order to stimulate the free
exchange of ideas.
 Fairness. All interactions among students, faculty and administrators should be grounded in clear
standards, practices and procedures.
 Respect. Learning is acknowledged as a participatory process, and a wide range of opinions and
ideas is respected.

Responsibility. A thriving community demands personal accountability on the part of all members
Updated: 8/8/14
and depends upon action in the face of wrongdoing.
Common Career Technical Core – Career Practices
1. Act as a responsible and contributing citizen and employee.
2. Apply appropriate academic and technical skills.
3. Attend to personal health and financial well-being.
4. Communicate clearly and effectively and with reason.
5. Consider the environmental, social and economic impacts of decisions.
6. Demonstrate creativity and innovation.
7. Employ valid and reliable research strategies.
8. Utilize critical thinking to make sense of problems and persevere in solving them.
9. Model integrity, ethical leadership and effective management.
10. Plan education and career paths aligned to personal goals.
11. Use technology to enhance productivity.
12. Work productively in teams while using cultural global competence.
Student Learning Outline: (Standards taken from Department of Education (DOE) Framework.)
Adult Student Outline
Week
1
2
DOE Standard
09.0 Describe the Basic principles of Nutrition
 09.01 thru 09.04
10.0 Identify and explain front-of-the house and
back of the house duties
 10.01 thru 10.07
11.0 prepare and present food and beverage
items to meet creativity aspects as well as quality
standards
 11.01
12.0 Exhibit and utilize safe, secure, and sanitary
work procedures
 12.1 thru 12.3
13.0 Apply principles of food science in cooking
 13.01 thru 13.08
14.0 Apply principles of Nutrition in menu
planning and cooking
 14.01 thru 14.05
Activities/Chapters/Production
 Read, review and Quizzes on
chapters 1&2 in Nutrition Text
 Read, review and quizzes on
chapters 9 & 10 Principals of
Cooking, and Stocks and
Sauces in ON COOKING text
 Béchamel sauce production
with demonstration
 Buffet production and
presentation
 Administer safety equipment
check list and sign off
 Knife sharpening
demonstration
 Read, Review and Quizzes on
Chapters 11, 12, and 13 in ON
COOKING Text, Principals of
Cooking, Soups, and Beef
 Review Chapters 3, 4, 5, in
Updated: 8/8/14
3
15.0 Perform front of the house duties
 15.01 thru 15.03
16.0 Perform back- of- the and inventory duties
 16.01 thru 16.06
4
18.0 Follow food identification, selection,
purchasing, receiving, storing, and inventory
guidelines.
 18.01 thru 18.03
19.0 Practice advance cooking and baking
 19.01
5
20.0 Apply scientific principles in cooking and
baking.
 20.01 thru 20.04
Nutrition Text, review quizzes
 Practice Nutrition Test on
chapters 1 thru 3
 Stock production, Grand Sauce
production.
 Espagnol sauce Production
with demonstration
 Buffet Production and
presentation
 Read, Review, and Quizzes on
chapters 14 and 15 in ON
COOKING text, Veal
Fabrication, and Lamb
Fabrication.
 Review Chapter 6, 7, and 8 in
Nutrition Text, review Quizzes
and Power Point Presentation
 Buffet Production and
presentation
 Small Production from Grand
sauces
 Tomato Sauce Production with
demonstration
 Identifying prodder methods
for food ordering and storage
 Read, Review, and quizzes on
chapters 16 and 17 in ON
COOKING text, Pork
Fabrication, Poultry
Fabrication
 Review chapters 9, 10, and 11
in Nutrition Text with power
point presentation
 Nutritional practice test on
chapters 5 thru 8
 Veloute sauce Production and
demonstration
 Production and proper use of
side dishes to accompany main
proteins
 Buffet production and
presentation
 Read, review and quizzes on
chapters 18 and 19 in the ON
COOKING text, Game
fabrication, and Fish and
Shellfish fabrication
Updated: 8/8/14
 Review Chapter 12 in Nutrition
text with power point
presentation
 Nutrition final exam review
 Quantity Foods Final Exam
Review
 Hollandaise sauce production
and demonstration
 Practical cooking exam review
 Exams and practical exam
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*Time frame based on a full time adult student enrolled for 30 hours.
High School Student Outline
Week DOE Standard
Activities/Chapters/Production
1
 Standard 1 Goes Here
 Activity 1 Goes Here
 Standard 2 Goes Here
 Activity 2 Goes Here
 Standard 3 Goes Here
 Activity 3 Goes Here
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*Time frame based on a high school student enrolled for XX hours.
Other Helpful Student Information (Optional):
 Please include other important information for students.
Updated: 8/8/14