Nutrition and Culinary Pathway:
Food Preparation and Production
Advanced Food Preparation and Production
Culinary Professional
APPOQUINIMINK HIGH SCHOOL
“The Appoquinimink School District will provide opportunities and resources in a safe, nurturing, and
positive learning environment for all students to acquire and develop the knowledge, understanding,
skills, and attitudes to be responsible and contributing members in a rapidly changing and complex global
society.”
Syllabus: Food Preparation and Production 2
Teacher: Mr. Hudson
Email: ernest.hudson@appo.k12.de.us
Ext: 5103/5105
Course Description:
This is the mid-level course for students in the Nutrition and Culinary pathway. Students will
demonstrate safety and sanitation using the Hazard Analysis Critical Control Point Program
(HACCP), the system used by the food service industry to ensure food safety. Students will
incorporate standards from the hospitality industry through the identification and use of small
and large utensils, appliances, and commercial equipment during the preparation of foods.
Reading, planning, designing and preparing meals and menus is emphasized throughout
laboratory experience. Investigation of food industry careers and qualifications will be explored
through the use of technology and guest speakers. Students will serve customers in the Cat Café
as part of the course objectives related to customer service.
Course Objectives:
Upon the successful completion of this course the student will be able to:
 Explore FCCLA, the leadership organization for Family and Consumer Sciences
 Demonstrate knowledge and skills necessary for professionals in the foods
industry
 Practice “mise en place”
 Prepare market orders
 Perform calculations to increase or decrease recipe yield
 Identify common herbs, spices, and flavorings and describe their usage and
proper storage
 Demonstrate proper use and care of knives
 Demonstrate a variety of knife cuts using a chef’s knife
 Prepare a variety of recipes
 Demonstrate oral communication skills
 Conduct supply inventories
 Demonstrate quality control
 Participate in a variety of work-based activities, including serving food to
customers
Nutrition and Culinary Pathway:
Food Preparation and Production
Advanced Food Preparation and Production
Culinary Professional
Course Outline and Timelines: Note: Timelines are approximate and flexible due to
availability of ingredients, catering requests, and café activities
Unit I: Class Introduction
A. Course expectations and requirements
B. Class procedures and objectives, meet your textbook, ProStart
C. Getting to know your teammates
D. Tour of commercial kitchen/procedures/
Unit II: Welcome to the Restaurant and Foodservice Industry
A. Review of the Restaurant and Foodservice Industry
B. Career Opportunities in the Food Service Industry
Unit III: ServSafe (integrated)
C. A. Importance of safety and sanitation
D. B. Determining what you know: Servsafe Practice Exam
E. C. Personal Hygiene
F. D. Time and Temperature
G. E. Cross-contamination
H. F. Cleaning and Sanitizing/Use of dishwashing equipment
Unit IV: Cat Café Training/Serving Your Guests
A. Customer service
B. Café operations: microwave, toaster, coffee maker, refrigerator, cash register,
giving change, making deliveries.
C. Workplace skills: job ethics and etiquette, promptness, uniform
D. Communication in the workplace
E. Suggestive Selling
Unit V: Knife Skills
A. Selection, care, and storage of knives
B. Knife cuts: rondelle, julienne, dice, brunoise, mince
1. Practice a variety of cuts using a chef knife and a paring knife
2. Demonstrate safety principles
3. Labs to include knife techniques
Unit VI: Use of the Commercial Kitchen (Integrated)
A. Identification of equipment
1. Food storage equipment
2. Preparation and cooking equipment
3. Holding and service equipment
B. Demonstrate appropriate use of equipment, including lighting of pilots, usage,
and cleaning.
C. Cleaning the commercial kitchen: Prep areas, sinks, floors, equipment
D. The Kitchen Brigade (job assignments and responsibilities)
E. Dressing appropriately and safely
Nutrition and Culinary Pathway:
Food Preparation and Production
Advanced Food Preparation and Production
Culinary Professional
Unit VII: Seasonings and Flavorings (integrated)
A. Identify sources and forms of herbs and spices
B. Identify types of flavorings and their uses
C. Guidelines for use in preparation
D. Sensory perception
E. Demonstrate appropriate use in labs
Unit VIII: Salads, Garnishes, and Dressings
A. What are the various types of salads and ingredients?
B. What are the various parts to a salad?
C. What is the best way to clean and store salads?
D. What are the different types of dressings?
E. Difference between emulsion and a suspension mixture
F. Why and how are garnishes used?
G. How do we create simple garnishes?
Unit VIII: Stocks and Sauces
A. Principles of stock preparation for use in soups and sauces
B. Preparation of soups
C. Identification and preparation of “Mother Sauces”
D. Identify and describe compound sauces
E. Dessert Sauces
F. Labs to include a variety of soups and sauces
Final Exam Review
Course Outcomes:
This course is designed to provide students with skills needed to plan, prepare, and
serve healthy meals. It is a continuation of Food Prep and Production. Prior to this
course, students are expected to be able to measure a variety of ingredients accurately,
increase and decrease recipe yield, read and prepare basic standardized recipes, and
demonstrate principles of kitchen safety. We will expand upon those skills to produce
more complex food products and we will begin serving food for special events. We are
excited about the continuing operation of The Cat Café! Operation of commercial
equipment and kitchen safety and sanitation will be emphasized in this course. Students
will be expected to taste a wide variety of foods in order to expand their palates and to
gain knowledge of customer preferences.
Text: Culinary Essentials (Glencoe/McGraw-Hill, 2006)(supplemental)
Servsafe Starters Employee Guide, Fifth Edition (National Restaurant
Association, 2008)
Foundations of Restaurant Management and Culinary Arts, Level 2,
National Restaurant Association, Pearson Publishing, 2011.
Nutrition and Culinary Pathway:
Food Preparation and Production
Advanced Food Preparation and Production
Culinary Professional
Materials to be brought to class daily:
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3 ring binder
Pencils/pens
White chef hat (may be purchased at school for $5.00)
Appropriate dress for lab days, including approved footwear
Student Expectations:
 Students are expected to abide by the Appoquinimink School District Code of
Conduct at all times.
 Be respectful-respect yourself, your classmates, your teacher, and property
 Be responsible-attend class every day, be punctual, complete assignments
 Be ready to learn-be prepared, be attentive, participate in class
 Come prepared with appropriate uniform for cooking labs and tastings
 Please do not bring scented lotions or perfumes to class. Not only are some
students allergic to them, they interfere with the aromas and tastes of foods.
 YOU COOK, YOU CLEAN!
Procedures:
 We will frequently taste and compare ingredients.
 Cooking shows and videos will be an integral part of the curriculum.
Readings, assignments, projects, assessments:
 Students are highly encouraged to explore cookbooks and publications in the
newspaper and online
Grading Policy:
 Students’ grades will be based on their performance on tests, quizzes, class
work, projects and labs.
 Marking period and semester grades will be calculated according to the
Appoquinimink School District Grading Policy. “Product” grades are
weighted at 70%, and “Process” grades are weighted at 30%.
 Labs are an essential component of the course and are considered product
grades. Lab grades are based on completion of the day’s responsibilities, adherence to
dress requirements, teamwork skills, safe practices, and culinary techniques. Failure to
dress appropriately for labs will result in deduction of his or her grade. Hair nets will be
provided for students who do not come prepared with their chef hats. Students who are
wearing improper shoes or pants will need to make up the lab. In some cases, a
student’s job will be reassigned, but open-toed shoes are not permitted in the kitchen in
any case.
Nutrition and Culinary Pathway:
Food Preparation and Production
Advanced Food Preparation and Production
Culinary Professional
Extra Help Availability:
 Students should schedule an after-school time to make up any missed work from
excused absences. We are flexible!
Course-specific suggestions for parents and students:
 For labs, please also see the “Student Expectations for Labs” handout for details
regarding appropriate dress and safety guidelines. We have specific
requirements for shoes: Shoes must be closed, grease proof, and skid-proof.
Appropriate shoes: Leather sneakers (not mesh running shoes), work boots,
leather, laced dress shoes with rubber soles, approved chef’s clogs (not
“Crocks”). Inappropriate shoes would include: Slip-on shoes, suede boots or
shoes, ballet flats, flip-flops or any open-toed sandal. Dressing safely for the
kitchen guarantees a quality experience for your student! Students who are
inappropriately dressed will need to schedule an after-school time to make up
labs. *Some labs cannot be repeated (catered events, for ex.).
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Students are responsible for the storage and care of their chef hats. Please try
to store hats in a re-sealable plastic bag and launder them weekly.
Nutrition and Culinary Pathway:
Food Preparation and Production
Advanced Food Preparation and Production
Culinary Professional
APPOQUINIMINK HIGH SCHOOL
Food Preparation and Production 2
Terms of Agreement
As a teacher of this course, I am committed to abiding by this syllabus. The dates and
timelines are subject to change based on students’ assimilation of the material. Any
changes will be communicated to the class by the teacher. By signing this “Terms of
Agreement,” you are affirming that you have read and agree to abide by the guidelines,
policies, and agreements stated in this syllabus.
Allergies:
As a student of this course, I have read and agree to abide by the guidelines, policies
and agreements stated in this syllabus.
_____________________________________ _____________________
Student Signature
Date
As the parent/guardian, I have read and agree to support this student in an effort to
follow the guidelines, policies and agreements stated in this syllabus.
**I am aware that my child’s grades may be viewed on Home Access at any time.
_____________________________________ _____________________
Parent/Guardian Signature
Date
This document should be signed by the student and parent and
returned to the teacher by Monday, January 30, 2014.