Culinary Skills Two Syllabus

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Culinary Skills Two Syllabus
2013 – 2014, 2nd Semester
1st & 2nd Hour Block
Teacher:
Miss Jill Rogers
Plan Hour:
5th Hour: 11:00-12:00
Work Phone: 224-1315
Room: 517
E-mail:[email protected]
Textbook:
Foundations of Restaurant Management & Culinary Arts – Level Two.
National Restaurant Association Educational Foundation, Prentice Hall, 2011. 1st
Edition.
Course Description: 1 Credit – Practical Arts
This is the second year of the 2 year program designed for students working toward the ProStart
Culinary Arts Certificate. Instruction includes food preparation techniques in breakfast foods,
sandwiches, salads, garnishing, meats, poultry & fish, desserts and baked goods, and global cuisines.
Students study marketing, cost control, menu development and nutrition as part of preparing for a
successful career. The student must have verified employment and be evaluated in a job approved by
the teacher. The teacher would also have correspondence with the job supervisor about the student
progress. Students have the opportunity to work towards the ProStart Culinary Arts Certificate of
Achievement. Upon completion of the course with a minimum grade of 70%, passing of the Level Two
National Exam and fulfillment of the 400 hours of work experience, students will earn a National
Certificate of Achievement and articulated college credit. Students are eligible to try out for FCCLA or
ProStart culinary competition teams. Membership and participation in FCCLA, a student organization to
promote Family and Consumer Science, is encouraged.
Unit 1 Safety and Sanitation
Objective: The student will demonstrate safety and sanitation procedures in the food service
industry and kitchen. Standards: 1.8, 2.1, 2.5, 3.3, 3.7, 4.7
Unit 2 Cost Control
Objective: The student will be able to identify, explain and demonstrate food service cost
control as it applies to controlling food and labor costs as well as quality standards. Standards: 1.2; 2.5;
3.8; 4.6
Unit 3 Nutrition
Objective: The student will understand and apply the principles of nutrition in the preparation of
various foods and menu items for the average as well as special needs diets. Standards: 1.2, 1.4, 1.6,
1.8, 3.1, 3.2, 3.4, 3.6, 3.7
Unit 4 Breakfast Food and Sandwiches
Objective: The student will demonstrate and apply principles of food preparation for breakfast
food and sandwiches. Standards: 1.5, 1.10, 2.5, 4.8
Unit 5 Salads and Garnishing
Objective: The student will be able to identify, describe and prepare various types of lunch,
dinner, and side salads, as well as dressings, dips and garnishes. - Standards: 2.1; 2.5; 4.5; 4.6
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Unit 6 Purchasing and Inventory
Objective: The student will be able to apply purchasing and inventory control decisions as they
relate to product specifications, make or buy analysis, purchase orders, cost of purchasing, and receiving
guidelines. Standards: 1.2; 2.5; 3.8; 4.6
Unit 7 Meat, Poultry, and Seafood
Objective: The student will be able to use criteria to select, store and prepare meat, poultry and
seafood. Standards: 1.6, 1.10, 2.1, 2.5, 3.3, 3.6
Unit 8 Marketing
Objective: The student will be able to define marketing and list the steps in the marketing
process. Standards: 1.2; 2.5; 3.8; 4.6
Unit 9 Desserts and Baked Goods
Objective: The student will apply bake shop principles in the preparation of various yeast
breads, quick breads, cakes, pies, pastries, cookies, chocolates, and specialty desserts. Standards: 1.10,
2.5, 3.1, 3.3, 3.5, 3.7, 3.8, 4.5
Unit 10 Sustainability in the Restaurant and Foodservice Industry
Objective: The student will apply and/or demonstrate water, energy, and waste conservation
while maintaining sustainable food practices.
Unit 11 Global Cuisine 1—The Americas
The student will be able to identify the major influences, ingredients and flavors used, as well as
demonstrate correct cooking techniques of the North American, Central American, and South American
cuisines. Standards: 1.6; 1.10; 2.5; 2.7; 3.2; 3.3
Unit 12 Global Cuisine 2—Europe, the Mediterranean, the Middle East, and Asia
Objective: The student will be able to identify the major influences, ingredients, flavors of as
well as cooking techniques of various cuisines of Europe, the Mediterranean, the Middle East and Asia.
Standards: 1.6; 1.10; 2.5; 2.7; 3.2; 3.3
On-going Mini Unit: FCCLA
Objective: Students will utilize FCCLA programs to promote the restaurant and food service
industry.
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Class Expectations:
1.
Everyone will show respect for all others in class.
a. No talking while lecturing or conducting class.
b. Raise your hand for questions and comments.
c. Putting others down will not be tolerated. This is a safe place to “live”.
d. Respect school property.
2.
Stay in your seats unless otherwise directed.
3. Tardies: Must be in the room when the bell rings.
Consequences:
a. 1st-3rd -–Fill out class form.
b. 4th –-Tardy notification to parents.
c. 5th –-Office referral, PDO (personal dining opportunity).
d. 6th –-Office referral, Saturday Detention.
4. Bring all needed materials to class every day unless otherwise directed, notebook, pen or pencil and
paper.
5.
Keep grooming supplies put away unless you have permission to use them.
6.
Keep ALL Electronics off and out-of-sight. NO CELL phones! No I-Pods in your ears. Failure to follow
this will result in confiscation. You may pick up the item from your principal later.
7.
Possible consequences for failure to comply with expectations or school policies:
a. Verbal Warning
b. Isolation within the classroom
c. Individual conference after class.
d. Call to Parents
e. Referral to Office
Make-up Work:
1.
Home and Daily Assignments:
a. For excused absence: You have one day for each day absent to make up work for full credit.
b. Unexcused absence: No Credit.
c. Late work: 1/2 credit up to 2 days. After 2 days- No Credit.
2.
Tests:
a.
b.
c.
3.
For excused absence: You will make up any test outside of class time. Arrange a time during
AIM, before or after school.
Unexcused absence: No Credit.
You have one week to make up tests. Consult teacher with conflicts.
Food Preparation Labs:
a. For excused absence: Fill out “Lab Make-up” form, prepare the item at home and return the
form filled out and signed by a parent or guardian.
b. You have one week to make up labs.
Grading Scale:
98%-100% = A+
93%-97% = A
90%-92% = A88%-89% = B+
83%-87% = B
80%-82%
78%-79%
73%-77%
70%-72%
68%-69%
= B= C+
=C
= C= D+
63%-67% = D
60%-62% = D0%-59% =F
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