Monroe Technology Center Culinary Arts I Syllabus

Save this PDF as:
 WORD  PNG  TXT  JPG

Size: px
Start display at page:

Download "Monroe Technology Center Culinary Arts I Syllabus 2013-2014"

Transcription

1 Monroe Technology Center Culinary Arts I Syllabus Teacher Joy Anderson Availability M-F 8:30 to 9:15 AM Phone Course Description: This two-year program is designed to prepare students for employment in the fastgrowing culinary industry or to continue with post-secondary training in such areas as hospitality, culinary arts, baking and pastry, or restaurant management. Students complete units in safety, sanitation, equipment use and care, and recipe production. Commercial methods of food storage, preparation, and handling are practiced. Skills are developed in the preparation of appetizers, soups, salads, meats, fruits, vegetables, breads, garnishes and desserts. Many opportunities exist for students to use their creativity as they design and prepare foods and artistic food arrangements. Visits to local food service establishments are arranged, giving students the opportunity to observe first-hand the talents, responsibilities, and expectations of chefs, cooks, bakers, hospitality employees, caterers and entrepreneurs. All students will participate in the co-curricular student organization Family, Career, and Community Leaders of America (FCCLA). Participation in culinary competitions on the local, state and national levels is encouraged. Students who successfully complete Culinary Arts I and II, a 400 hour paid mentorship program and pass both the Level 1 and Level 2 certification exams will receive a national ProStart certificate from the National Restaurant Association. This certificate will count as a student choice verified credit towards graduation. Students also have the potential of earning college credit for completion of this course. Students complete ServSafe Certification during either Culinary Arts I or Culinary Arts II. Prerequisites: Competitive application process Goals/Objectives: By the end of this course, students will be able to: Demonstrate the skills necessary to enroll in Culinary Arts II. Demonstrate the skills necessary to successfully work in a commercial foodservice operation Texts: Foundations of Restaurant Management & Culinary Arts Year 1, National Restaurant Association Educational Foundation, 2010 Culinary Essentials, Johnson and Wales University, 2010 ServSafe Essentials, National Restaurant Association Educational Foundation, 2013 New Professional Chef, Culinary Institute of America, 1991

2 Grading: Grading will follow the policy of Loudoun County Public Schools. Assessment: A C A C A C B D B D B D F 0 59 Written and oral quizzes throughout each unit. Written tests at the end of each unit of study. Practical tests in lab throughout each unit, if appropriate. Evaluation on all aspects of each lab (including, but not limited to, safety, sanitation, following instructions, dress, correct use of equipment, and product). Assignments, Labs, and s: Written assignments in direct correlation with the unit of study. One major project per term to correlate with the topics of study. Lab projects will be assigned according to the unit of study. FCCLA local, state and national program of work projects required Requirements: Successful completion of the following: o Foundations of Restaurant Management and Culinary Arts Level 1 o Culinary Essentials Chapters as assigned o ServSafe o FCCLA participation o Lab assignments as directed o Additional assignments as directed o Virginia Workplace Readiness Skills Assessment Format and Expectations: Students in Culinary Arts are being trained to be professionals in the foodservice industry. To this end, all students are expected to be in class on time every day, dressed in complete uniform with necessary books, paper and writing utensils. Students are to be on task, and to follow safety and sanitation regulations at all times. Respect for other students, staff and guests is mandatory. The class will be conducted in many formats. The textbooks will be utilized for reading and written assignments. Lectures, discussions, projects and lab assignments will accompany each unit as necessary. Field trips will be used to enrich these classroom experiences. Subject area sustained reading, vocabulary assignments, and current events reports will be required. Students will be expected to work as a contributing team member at all times. Communication skills are essential and will be practiced on a regular basis while working with classmates and the public. Success in Culinary Arts begins with attendance and focus. Students who are present and focused, completing both lab and written assignments will be successful!

3 Course Outline: Term 1: September 3 November 1, 2013 Week of: Topics/ Major Concepts Covered September 3 Introduction to CA II Discussion of year s activities and objectives September 9 Safety Kitchen Clean-up Readings to be Discussed Class Policies Foundations 1 Chapter 3.1 Workplace Safety 3.2 Preventing Accidents 3.3 First Aid Culinary Essentials 1.1 Safety Basics September 16 Food Safety F to 2.5 Keeping Food Safe CE 1.2 Sanitation Challenges September 23 Food Safety F to 2.5 Keeping Food Safe CE 2 The Safe Foodhandler CE 2 HACCP Applications September 30 Equipment F1 5.1 Foodservice Equipment CE 9 Equipment and Technology October 7 Equipment Knives CE 10 Knives and Smallwares Major Assignments, s, Activities Beginning of year paperwork due Kitchen Clean-up CareerSafe OSHA Safety course CareerSafe OSHA Safety course MTC Open House - Th LCPS College Fair Sn Equipment Use and Identification October 15 October 21 Equipment Knives Conversion Using Recipes Equipment Safety Videos F1 4.1 Professionalism 4.2 Using Standardized Recipes CE 13.1 Recipes October 28 Measurement 13.2 Measurement and Conversion Equipment ID Test Equipment Safety Demos/Videos JWU Chef Visit /Demo - T Snack Shop/Staff Lunch T Snack Shop/Staff Lunch - W

4 Course Outline: Term 2 November 6, 2013 January 24, 2014 Week of: Topics/ Major Concepts Covered Readings to be Discussed Major Assignments, s, Activities November 6 Catering N/A Retired Teachers Luncheon November 11 Cooking Methods F Cooking Methods CE 15 Snack Shop/Staff Lunch November 18 Cooking Methods F Cooking Methods CE 15 November 25 Cookie Production N/A ProStart Boot Camp M-T Plant Sale Cookies M December 2 December 9 December 16 Preparation for Cooking Spices and Herbs Nutrition The Restaurant and Foodservice Industry The Restaurant and Foodservice Industry F1 5.2 Getting Ready to Cook CE F Cooking and Nutrition F Overview 1.2 Career Opportunities 1.3 Lodging CE 3.1 Careers 3.2 Trends 3.3 Entrepreneurship SUMC Catering - W Holiday Bake Sale - W January 2 January 6 January 13 Presentations Presentations January 21 EXAMS EXAMS EXAMS Course Outline: Term 3 January 28, 2014 March 28, 2014 Week of: Topics/ Major Readings to be Major Assignments,

5 January 28 Concepts Covered Discussed s, Activities Fruit F1 9.1 Fruit SUMC Catering - W Pick-up Catering CE 25.1 Fruit AP Breakfast F February 3 Vegetables On-Site Catering F1 9.2 Vegetables CE 25.2 Vegetables CTE Open House - W Retired Teachers Luncheon -Th February 10 Stocks Sauces F16.1 Stocks CE 20.1 Stocks F1 6.2 Sauces CE 20.2 Sauces February 18 Soups F1 6.3 Soups CE 20.3 Soups February 24 Communication F Communication March 3 Management F Working Together 8.2 Successful Leader CE 7 Foodservice Management March 10 Regulations and Laws F Orientation 8.4 Training and Evaluation CE 8 Standards, Regulations and Laws March 17 Service F 1 10 Service CE 5 Customer Service ProStart Invitational Th-Sat March 24 Dining CE 6 The Dining Experience

6 Course Outline: Term 4: April 1 June 13, 2014 Week of: Topics/ Major Concepts Covered Readings to be Discussed Major Assignments, s, Activities April 1 Customer Service N/A Retired Teachers - Th FCCLA States Th- Sun April 7 Building a Career F 1 C 12 Building a Successful Career April 21 Potatoes Legumes Grains F 11.1 Potatoes 11.2 Legumes and Grains CE 25.3 Legumes CE 24.2 Rice and Grains April 28 Pasta F Pasta CE 24.1 Pasta May 5 ProStart 1 Exam Review ProStart 1 Exam Review May 12 ProStart 1 Exam ProStart 1 Exam May 19 May 27 June 2 June 9

CULINARY ARTS COURSE DESCRIPTIONS. CUA 101 CULINARY PROGRAM FUNDAMENTALS 2 Credit Hours

CULINARY ARTS COURSE DESCRIPTIONS. CUA 101 CULINARY PROGRAM FUNDAMENTALS 2 Credit Hours CULINARY ARTS COURSE DESCRIPTIONS Beginning Production and Baking Certificate 16 Credits CUA 101 CULINARY PROGRAM FUNDAMENTALS 2 Credit Hours Covers the basic rules of sanitation, food borne illnesses,

More information

NEWPORT-MESA UNIFIED SCHOOL DISTRICT Course Description. Advanced Foods and Culinary Arts in the Foodservice Industry (2AB) (Elective)

NEWPORT-MESA UNIFIED SCHOOL DISTRICT Course Description. Advanced Foods and Culinary Arts in the Foodservice Industry (2AB) (Elective) Home Economics: Advanced Foods & Culinary Arts in the Foodservice Industry (2AB) 1 NEWPORT-MESA UNIFIED SCHOOL DISTRICT Course Description Advanced Foods and Culinary Arts in the Foodservice Industry (2AB)

More information

Culinaire Foods & Hospitality Academy

Culinaire Foods & Hospitality Academy Culinaire Foods & Hospitality Academy Curriculum Bringing Sound Culinary Techniques to Economically Developing Regions For those who come amongst us we do not introduce culinary tricks but rather, inspire

More information

Course Title: Culinary Arts II

Course Title: Culinary Arts II Course Title: Culinary Arts II Unit: 1 Food Service Operations Content Standard(s) and 1. Exhibit skills related to property, personnel, and fiscal management in the food and hospitality industries Examples:

More information

Restaurant Management / Culinary Arts I 16058

Restaurant Management / Culinary Arts I 16058 Restaurant Management / Culinary Arts I 16058 Rationale Statement: From 2009 to 2019, the number of jobs in the restaurant and foodservice industry is projected to increase by 1.8 million. That includes

More information

Culinary Arts 2 COURSE SYLLABUS Suzanne D. Young, INSTRUCTOR

Culinary Arts 2 COURSE SYLLABUS Suzanne D. Young, INSTRUCTOR Culinary Arts 2 COURSE SYLLABUS Suzanne D. Young, INSTRUCTOR General Information Room: C-415 Phone: 981-1100 E-mail: Class Times: sdyoung@rock-hill.k12.sc.us First Block: Planning Second Block: 10:15 11:30

More information

FAMILY AND CONSUMER SCIENCES CULINARY ARTS I & II GRADES 11-12

FAMILY AND CONSUMER SCIENCES CULINARY ARTS I & II GRADES 11-12 PARENT/STUDENT COURSE INFORMATION FAMILY AND CONSUMER SCIENCES CULINARY ARTS I & II GRADES 11-12 Counselors are available to assist parents and students with course selections and career planning. Parents

More information

TEKS Tracker Form P a g e 1 Culinary Arts TEKS Tracker Form Culinary Arts

TEKS Tracker Form P a g e 1 Culinary Arts TEKS Tracker Form Culinary Arts TEKS Tracker Form P a g e 1 TEKS Tracker Form Cluster: Hospitality and Tourism PEIMS#: Course Name: Course Description: begins with the fundamentals and principles of the art of cooking and the science

More information

THE PROFESSIONAL COOK APPRENTICE GUIDE FOR BC 1

THE PROFESSIONAL COOK APPRENTICE GUIDE FOR BC 1 THE COOK APPRENTICE GUIDE FOR BC 1 Congratulations! You re on your way to an exciting and rewarding career as a professional cook. Becoming a certified cook in BC means you can progress in your career,

More information

Foundations of Restaurant Management & Culinary Arts

Foundations of Restaurant Management & Culinary Arts A Correlation of Foundations of Restaurant Management & Culinary Arts Levels One & Two, 2011 Virginia Tasks and Competencies for Culinary Arts I Level INTRODUCTION This document demonstrates how well Pearson

More information

Vegetarian Culinary Arts Courses 2015/2016

Vegetarian Culinary Arts Courses 2015/2016 Vegetarian Culinary Arts Courses 2015/2016 VGCA 101. Professional Cooking: Vegetarian Main Dishes and Entrees I VGCA 105. Professional Cooking: Baking and Pastry I VGCA 109. Professional Cooking: Soups,

More information

Entry Level Culinary Arts Certificate Program Course Syllabus

Entry Level Culinary Arts Certificate Program Course Syllabus Entry Level Culinary Arts Certificate Program Course Syllabus Instructors: ARC Broward Culinary Arts Faculty Office: Room 223 Office Hours: Mon-Fri, 8:00-4:00 Phone: 954-746-9400 email: info@arcbrowardlearning.com

More information

Culinary Arts Program Syllabus

Culinary Arts Program Syllabus Culinary Arts Program Syllabus Organization Washburn Institute of Technology Program Number 12.0505 Instructional Level Certificate Target Population Grades 11 & 12 Post-secondary Description This program

More information

Red Rose Culinary Academy For Prospective Students

Red Rose Culinary Academy For Prospective Students Red Rose Culinary Academy For Prospective Students About Red Rose Culinary Academy Description of the Program: Red Rose Culinary Academy is a 16-week training program 6 weeks will be completed in a classroom

More information

HONORS CULINARY ARTS AND HOSPITALITY MANAGEMENT II

HONORS CULINARY ARTS AND HOSPITALITY MANAGEMENT II FREEHOLD REGIONAL HIGH SCHOOL DISTRICT OFFICE OF CURRICULUM AND INSTRUCTION CULINARY ARTS ACADEMY HONORS CULINARY ARTS AND HOSPITALITY MANAGEMENT II COURSE PHILOSOPHY The Freehold Regional High School

More information

Dixie State college Family and Consumer Science Syllabus fall 2011 COURSE INFORMATION

Dixie State college Family and Consumer Science Syllabus fall 2011 COURSE INFORMATION Dixie State college Family and Consumer Science Syllabus fall 2011 Course Number: NFS 2990 Course Name: CULINARY ARTS COURSE INFORMATION Credit Hours: Prerequisites: 3 CREDIT HOURS none Dates: Aug 22 --

More information

CTE Culinary Arts II

CTE Culinary Arts II Culinary Arts II Curriculum Map Teacher Pages Culinary II Curriculum Map Teacher Pages Semester 1 1.0 APPLY SAFETY AND SANITATION PROCEDURES 1.1 Define Hazard Analysis Critical Control Point (HACCP) 1.4

More information

Culinary Arts Level 2 Cook

Culinary Arts Level 2 Cook Job Ready Assessment Blueprint Culinary Arts Level 2 Cook Test Code: 4336 / Version: 01 Copyright 2012. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information

More information

CULINARY ARTS Effective Date: December 5, 2012

CULINARY ARTS Effective Date: December 5, 2012 MASSACHUSETTS STATE ARTICULATION AGREEMENT BETWEEN MASSACHUSETTS COMMUNITY COLLEGES AND MASSACHUSETTS CHAPTER 74 APPROVED SECONDARY CAREER/VOCATIONAL TECHNICAL PROGRAMS CULINARY ARTS Effective Date: December

More information

Culinary Essentials. For Serious enthusiasts Culinary or hospitality school students Career changers Entrepreneurs

Culinary Essentials. For Serious enthusiasts Culinary or hospitality school students Career changers Entrepreneurs Culinary Essentials For Serious enthusiasts Culinary or hospitality school students Career changers Entrepreneurs FOR Serious enthusiasts Culinary or hospitality school students Career changers Entrepreneurs

More information

Geneva CUSD 304 Content-Area Curriculum Frameworks Grades 6-12 Family & Consumer Science

Geneva CUSD 304 Content-Area Curriculum Frameworks Grades 6-12 Family & Consumer Science Geneva CUSD 304 Content-Area Curriculum Frameworks Grades 6-12 Family & Consumer Science Mission Statement The relationship between work and family is our unique focus. The mission of Geneva Community

More information

Culinary Arts Level 1 Prep Cook

Culinary Arts Level 1 Prep Cook Job Ready Assessment Blueprint Culinary Arts Level 1 Prep Cook Test Code: 4236 / Version: 01 Copyright 2012. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information

More information

Course Title: Culinary Arts I & II Instructor: Chef Paul Ingenito. Contact Information: pingenito@hcpolytech.org

Course Title: Culinary Arts I & II Instructor: Chef Paul Ingenito. Contact Information: pingenito@hcpolytech.org Course Title: Culinary Arts I & II Instructor: Chef Paul Ingenito Contact Information: pingenito@hcpolytech.org Class Information: Class Information: The course meets Monday thru Friday at the Central

More information

Culinary Arts (CULA) Table of Contents:

Culinary Arts (CULA) Table of Contents: Culinary Arts (CULA) Courses in CULA focus on the general study of the cooking and related culinary arts, and prepare individuals for a variety of jobs within the food service industry. CULA includes instruction

More information

Culinary Arts Student Handbook 2015-2016

Culinary Arts Student Handbook 2015-2016 Culinary Arts Student Handbook 2015-2016 Culinary Arts Room 12A Instructor: Robin Dodge Office Phone: 440-357-7542 Ext. 8210 Fax: 440-358-8012 Email: rdodge@auburncc.org Assistant: Cindy Johnson Office

More information

Southern California Regional Occupational Center SCROC COURSE DESCRIPTION

Southern California Regional Occupational Center SCROC COURSE DESCRIPTION COURSE DESCRIPTION Course Title: CBEDS Title: Culinary Arts Food & Nutrition CBEDS Number: 4361 Job Titles: Baker Helper Waiter/Waitress Cook Helper Host Cashier Course Description: This culinary arts

More information

CAREER PATHWAY CULINARY ARTS CIP Code 12.0508. Pennsylvania's Targeted Industry Cluster: Hospitality & Tourism

CAREER PATHWAY CULINARY ARTS CIP Code 12.0508. Pennsylvania's Targeted Industry Cluster: Hospitality & Tourism CAREER PATHWAY CULINARY ARTS CIP Code 12.0508 Pennsylvania's Targeted Industry Cluster: Hospitality & Tourism Potential Careers 35-1012 Supervisors Food Preparation & Serving Workers 35-2014 Cooks, Restaurant

More information

CTE Culinary Arts I Curriculum Map Teacher Pages Chandler Unified School District #80

CTE Culinary Arts I Curriculum Map Teacher Pages Chandler Unified School District #80 Culinary Arts I Curriculum Map Teacher Pages Culinary I Curriculum Map Teacher Pages Semester 1 1.0 APPLY SANITATION AND SAFETY PROCEDURES 1.1 Define Hazard Analysis Critical Control Point (HACCP) 1.2

More information

CUL 101 COURSE SYLLABUS

CUL 101 COURSE SYLLABUS SEATTLE CENTRAL COMMUNITY COLLEGE Seattle Culinary Academy Chef Instructor Gregg Shiosaki CUL 101 COURSE SYLLABUS Course Title & Number: Food Theory I CUL101 Credits: 6 Lecture Hours: 66 Lab Hours: 0 Meeting

More information

2-YEAR FULL-TIME CULINARY ARTS DIPLOMA COURSE PROSPECTUS: 2017

2-YEAR FULL-TIME CULINARY ARTS DIPLOMA COURSE PROSPECTUS: 2017 Address: Coronation Court, Coronation St, Maitland, 7405, Cape Town Tel: 082 337 6240 debbie@senseoftastechefschool.com www.senseoftastechefschool.com 2-YEAR FULL-TIME CULINARY ARTS DIPLOMA COURSE PROSPECTUS:

More information

Textbook: Chapter 3 Teacher made information packet Video: Digestion Assessments/Resources

Textbook: Chapter 3 Teacher made information packet Video: Digestion Assessments/Resources Department: Industrial and Fine Arts Nutrition and Culinary Arts (730Z) Unit 1, September Unit 2, October Introduction to Nutrition and Culinary Arts: What materials will each student need to have for

More information

COURSE OVERVIEW AND STUDENT EXPECTATIONS. COURSE: Culinary Arts And Hospitality Specialties 1

COURSE OVERVIEW AND STUDENT EXPECTATIONS. COURSE: Culinary Arts And Hospitality Specialties 1 COURSE OVERVIEW AND STUDENT EXPECTATIONS COURSE: Culinary Arts And Hospitality Specialties 1 TEACHER: C. S. Fitton LAB COST: Twenty dollars semester, or Forty dollars year. Course Description: This course

More information

HOSPITALITY MANAGEMENT

HOSPITALITY MANAGEMENT Area: Fine & Applied Arts Dean: Dr. Adam Karp Phone: (96) 484-8433 Counseling: (96) 484-8572 DEGREES AND CERTIFICATES Culinary Arts/Restaurant Management Degree This degree focuses on basic and advanced

More information

Assessment: 27308 Basic Culinary Arts

Assessment: 27308 Basic Culinary Arts Culinary Arts Study Guide Assessment: 27308 Basic Culinary Arts Aligned with the Standards for Family and Consumer Sciences Education, American Association of Family and Consumer Sciences (AAFCS) Culinary

More information

HECO 1315 (3:3:3) Food Preparation and Meal Management. Human Sciences. Department of Science Division of Arts and Sciences South Plains College

HECO 1315 (3:3:3) Food Preparation and Meal Management. Human Sciences. Department of Science Division of Arts and Sciences South Plains College HECO 1315 (3:3:3) Food Preparation and Meal Management Human Sciences Department of Science Division of Arts and Sciences South Plains College Dual Credit Instructor: Tricia Hays, MS HECO 1315 Food Preparation

More information

Assessment: 7308 Basic Culinary Arts 7309 Advanced Culinary

Assessment: 7308 Basic Culinary Arts 7309 Advanced Culinary Culinary Arts Study Guide Assessment: 7308 Basic Culinary Arts 7309 Advanced Culinary Aligned with the Standards for Family and Consumer Sciences Education, American Association of Family and Consumer

More information

Food Service/Culinary Arts

Food Service/Culinary Arts Food Service/Culinary Arts #09213 Grades 10-12 To prepare students for occupations concerned with the preparation and service of food. Content may include: opportunities in the food service industry; career

More information

Accelerated One-Year Degree Programs in

Accelerated One-Year Degree Programs in 2015 2016 Accelerated One-Year Degree Programs in Culinary Arts and Baking & Pastry Arts Providence North Miami Denver Charlotte Advanced Standing Program Program Options Who Should Apply Program Begins

More information

Culinary Arts and Hospitality Mangament, July 2012, Page 1 of 6

Culinary Arts and Hospitality Mangament, July 2012, Page 1 of 6 Indiana Department of Education Academic Course Framework CULINARY ARTS AND HOSPITALITY MANAGMENT Culinary Arts and Hospitality Management prepares students for occupations and higher education programs

More information

ACF Culinary Arts Certification

ACF Culinary Arts Certification Assessment Blueprint ACF Culinary Arts Certification Test Code: 3990 and 3991 / Version: 01 Copyright 2013. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information

More information

HAMILTON TOWNSHIP SCHOOLS 90 Park Avenue Mercer County Hamilton, New Jersey 08690

HAMILTON TOWNSHIP SCHOOLS 90 Park Avenue Mercer County Hamilton, New Jersey 08690 Family and Consumer Science HAMILTON TOWNSHIP SCHOOLS 90 Park Avenue Mercer County Hamilton, New Jersey 08690 Department of Curriculum and Instruction CAREER EDUCATION AND CONSUMER, FAMILY, AND LIFE SKILLS

More information

Cuyahoga Valley Career Center Culinary Arts Program Syllabus 2015-2016 Instructor: Kim M. Morton 440.746.8292 440.746.8114 (fax) Kmorton@cvccworks.

Cuyahoga Valley Career Center Culinary Arts Program Syllabus 2015-2016 Instructor: Kim M. Morton 440.746.8292 440.746.8114 (fax) Kmorton@cvccworks. Cuyahoga Valley Career Center Culinary Arts Program Syllabus 2015-2016 Instructor: Kim M. Morton 440.746.8292 440.746.8114 (fax) Kmorton@cvccworks.edu Course Description - The CVCC Culinary Arts Program

More information

DIABLO VALLEY COLLEGE CATALOG 2014-2015

DIABLO VALLEY COLLEGE CATALOG 2014-2015 CULINARY ARTS CULN Michael Norris, Interim Dean Business Division Math Building, Room 267 Possible career opportunities The culinary arts program provides professional training for employment as a chef,

More information

Copyright 2014 NOCTI. All rights reserved

Copyright 2014 NOCTI. All rights reserved Copyright 2014 NOCTI All rights reserved 2 Sample Study Guide Information This document provides information about NOCTI study guides which are available for all Job Ready and Pathway assessments. Study

More information

2008 PROGRAM OUTCOMES ASSESSMENT SUMMARY REPORT

2008 PROGRAM OUTCOMES ASSESSMENT SUMMARY REPORT 2008 PROGRAM OUTCOMES ASSESSMENT SUMMARY REPORT PROGRAM: INARY ARTS AAS DEGREE AND CERTIFICATE DATE: 30 JANUARY 2008 DEMONSTRATION OF LEARNING: What assignments or projects demonstrate student learning

More information

Culinary Arts Diploma. For entry-level aspiring chefs

Culinary Arts Diploma. For entry-level aspiring chefs Culinary Arts Diploma For entry-level aspiring chefs FOR Culinary Arts Diploma PRE-REQUISITE Launch your culinary career Designed specifically for entry-level professionals in the food-related services,

More information

ACADEMIES CULINARY ARTS ACADEMY

ACADEMIES CULINARY ARTS ACADEMY ACADEMIES Graduation Requirements: 10 credits in electives. Criminal Justice and Fire Tech classes may also be used to meet Physical Education Requirements (20 credits). CULINARY ARTS ACADEMY The Culinary

More information

CULINARY ARTS COURSE SYLLABUS Fall 2015

CULINARY ARTS COURSE SYLLABUS Fall 2015 CULINARY ARTS COURSE SYLLABUS Fall 2015 COURSE TITLE: Stations & Tools CREDITS: 3 COURSE NUMBER: CA112 NUMBER OF SESSIONS: 8 INSTRUCTOR: Chef Todd Ketterman LENGTH OF SESSIONS: 5 Hrs GRADING: A to F GRADING

More information

KCCC Adult Education. Culinary Program

KCCC Adult Education. Culinary Program KCCC Adult Education Culinary Program Knox County Career Center 308 Martinsburg Road Adult Workforce Education Coordinator: Shawn M. Kendall School Phone: 740.393.2933 740.393.2933, ext. 1119 School Fax:

More information

CAREER TECHNICAL ACADEMY at CROSSLAND HIGH SCHOOL "We are Crossland"

CAREER TECHNICAL ACADEMY at CROSSLAND HIGH SCHOOL We are Crossland CAREER TECHNICAL ACADEMY at CROSSLAND HIGH SCHOOL "We are Crossland" PROGRAM TITLE: Culinary Arts PROGRAM DURATION: 181 DAYS CLASSROOM AND LAB HOURS: 543 HOURS TEACHER: Chef Rolston Barthley TEACHER CONTACT:

More information

10. To differentiate among a variety of produce, herbs, and spices. [NS: CA 10.1, 10.4, 10.5, 12.1-12.3, 13.1-13.3]

10. To differentiate among a variety of produce, herbs, and spices. [NS: CA 10.1, 10.4, 10.5, 12.1-12.3, 13.1-13.3] Course Expectations for Culinary Arts I Teacher: Chef de Cuisine Instructor: Ruben Munoz Jr. : B- 116 (702) 799-5766 ext. 4031 rmunozjr@interact.ccsd.net COURSE DESCRIPTION: This course is offered to students

More information

CULINARY ARTS I/CULINARY MATH

CULINARY ARTS I/CULINARY MATH FREEHOLD REGIONAL HIGH SCHOOL DISTRICT OFFICE OF CURRICULUM AND INSTRUCTION CULINARY ARTS ACADEMY CULINARY ARTS I/CULINARY MATH COURSE DESCRIPTION Grade Level: 11 Department: Culinary Arts Academy Course

More information

WESTFIELD VOCATIONAL TECHNICAL HIGH SCHOOL CURRICULUM

WESTFIELD VOCATIONAL TECHNICAL HIGH SCHOOL CURRICULUM Term 1 Students will be able to identify ingredients and prepare dressings and dips. Students will be able to understand the garde mange station. Students will be able to identify ingredients for and different

More information

Advanced Culinary Arts COURSE OUTLINE

Advanced Culinary Arts COURSE OUTLINE Advanced Culinary Arts COURSE OUTLINE 1. Course Title: Advanced Culinary Arts 2. CBEDS Title: Food and Services 3. CBEDS Number: 4420 4. Job Titles: Food Service Worker Caterer Catering Assistant Baker

More information

Pastry Arts INDIVIDUAL PROGRAM INFORMATION 2014 2015. 866.Macomb1 (866.622.6621) www.macomb.edu

Pastry Arts INDIVIDUAL PROGRAM INFORMATION 2014 2015. 866.Macomb1 (866.622.6621) www.macomb.edu Pastry Arts INDIVIDUAL PROGRAM INFORMATION 2014 2015 866.Macomb1 (866.622.6621) www.macomb.edu Pastry Arts PROGRAM OPTIONS CREDENTIAL TITLE CREDIT HOURS REQUIRED NOTES Associate of Applied Science Pastry

More information

CULINARY ARTS INSTITUTE @ LOS ANGELES MISSION COLLEGE FOOD SERVICE MANAGEMENT PROGRAM FOODS LABORATORY 325 (RESTAURANT PRACTICUM) Syllabus Spring 2012

CULINARY ARTS INSTITUTE @ LOS ANGELES MISSION COLLEGE FOOD SERVICE MANAGEMENT PROGRAM FOODS LABORATORY 325 (RESTAURANT PRACTICUM) Syllabus Spring 2012 CULINARY ARTS INSTITUTE @ LOS ANGELES MISSION COLLEGE FOOD SERVICE MANAGEMENT PROGRAM FOODS LABORATORY 325 (RESTAURANT PRACTICUM) Syllabus Spring 2012 Section: 3268 Units: 3 Location: Culinary Arts Institute

More information

Student Name: PROGRAM COMPETENCY PROFILE FOR CAREER TECHNICAL EDUCATION Career Cluster: Hospitality and Tourism

Student Name: PROGRAM COMPETENCY PROFILE FOR CAREER TECHNICAL EDUCATION Career Cluster: Hospitality and Tourism Student Name: Date: PROGRAM COMPETENCY PROFILE FOR CAREER TECHNICAL EDUCATION Understand the food service industry and career opportunities in the field 1. Define food service with examples of current

More information

Chapter 1: Overview of the Restaurant and Foodservice Industry

Chapter 1: Overview of the Restaurant and Foodservice Industry Foundations of Restaurant Management & Culinary Arts, Level One Chapter 1: Overview of the Restaurant and Foodservice Industry Section 1.1 1.1 Identify the two segments of the restaurant and foodservice

More information

Chapter 130. Texas Essential Knowledge and Skills for Career and Technical Education. Subchapter I. Hospitality and Tourism

Chapter 130. Texas Essential Knowledge and Skills for Career and Technical Education. Subchapter I. Hospitality and Tourism Hospitality and Tourism 130.I. Chapter 130. Texas Essential Knowledge and Skills for Career and Technical Education Subchapter I. Hospitality and Tourism Statutory Authority: The provisions of this Subchapter

More information

Culinary Arts. College Now Career Pathways Program Front Range Community College 2014-2015. Program Syllabus

Culinary Arts. College Now Career Pathways Program Front Range Community College 2014-2015. Program Syllabus Culinary Arts College Now Career Pathways Program Front Range Community College 2014-2015 Program Syllabus 1 Career Pathways The Career Pathways program at Front Range Community College provides a supportive

More information

Introductory Lesson: Culinary Arts

Introductory Lesson: Culinary Arts Introductory Lesson: Culinary Arts Copyright Copyright Texas Education Agency, 2012. These Materials are copyrighted and trademarked as the property of the Texas Education Agency (TEA) and may not be reproduced

More information

Scope and Sequence. Hospitality and Tourism. Cluster: 130.226 Culinary Arts (One to Two Credits) Course Name:

Scope and Sequence. Hospitality and Tourism. Cluster: 130.226 Culinary Arts (One to Two Credits) Course Name: Scope and Sequence Cluster: Course Name: Course Description: Course Requirements: Hospitality and Tourism 130.226 Culinary Arts (One to Two Credits) Culinary Arts begins with the fundamentals and principles

More information

Connecticut Technical High School System Grade 12. Culinary Arts Curriculum Implementation Guide

Connecticut Technical High School System Grade 12. Culinary Arts Curriculum Implementation Guide Connecticut Technical High School System Grade 12 Culinary Arts Curriculum Implementation Guide Goal 12-1 Exploring Culinary Arts in the Hospitality industry. Big Idea: Higher Education is an important

More information

Wethersfield Public Schools Course Outline

Wethersfield Public Schools Course Outline Course Name: Culinary Arts Department: Family & Consumer Sciences Grade(s): 11-12 Level(s): unleveled Course Number(s): 70404 Credits: 1 Pre Requisites: Food & Nutrition I & II Wethersfield Public Schools

More information

Scope and Sequence. Culinary Schools.org www.culinaryschools.org/famous-chefs C. Global cultures

Scope and Sequence. Culinary Schools.org www.culinaryschools.org/famous-chefs C. Global cultures Scope and Sequence Cluster: Course Name: Course Description: Hospitality and Tourism 130.227 Practicum in Culinary Arts (Two to Three Credits) (1) This course is a unique practicum that provides occupationally

More information

Course Description- What is a Dual Credit? What is Articulated Credit? Dual- Credit From: NEEDS AND RESOURCES- Prerequisites:

Course Description- What is a Dual Credit? What is Articulated Credit? Dual- Credit From: NEEDS AND RESOURCES- Prerequisites: Culinary Arts & Hospitality Management Monday-Friday 7:25-9:45/11:45-2:00 La Porte County Area Career Center 2014-2015 Course Syllabus Chef Stephanie Hardy Office (219) 873-2120 ext. 8731 Office Hours-

More information

Culinary Arts INDIVIDUAL PROGRAM INFORMATION 2015 2016. 866.Macomb1 (866.622.6621) www.macomb.edu

Culinary Arts INDIVIDUAL PROGRAM INFORMATION 2015 2016. 866.Macomb1 (866.622.6621) www.macomb.edu Culinary Arts INDIVIDUAL PROGRAM INFORMATION 2015 2016 866.Macomb1 (866.622.6621) www.macomb.edu Culinary Arts CREDENTIAL TITLE PROGRAM OPTIONS Credit Hours Required NOTES Associate of Applied Science

More information

Home Ec/Vocational HE

Home Ec/Vocational HE Home Ec/Vocational HE The following matrix indicates those courses deemed transferable among institutions listed across the top of the matrix. The numbers on the matrix represent the number of semester

More information

Grades 9 to 12 Culinary Arts. Manitoba Technical-Vocational Curriculum Framework of Outcomes

Grades 9 to 12 Culinary Arts. Manitoba Technical-Vocational Curriculum Framework of Outcomes Grades 9 to 12 Culinary Arts Manitoba Technical-Vocational Curriculum Framework of Outcomes G r a d e s 9 t o 1 2 C u l i n a r y A r t s Manitoba Technical-Vocational Curriculum Framework of Outcomes

More information

MASSACHUSETTS VOCATIONAL TECHNICAL TEACHER TESTING PROGRAM SCOPE OF TEST CODE #11 - CULINARY ARTS WRITTEN EXAM - 100 QUESTIONS TIME ALLOWED: 3 HOURS

MASSACHUSETTS VOCATIONAL TECHNICAL TEACHER TESTING PROGRAM SCOPE OF TEST CODE #11 - CULINARY ARTS WRITTEN EXAM - 100 QUESTIONS TIME ALLOWED: 3 HOURS MASSACHUSETTS VOCATIONAL TECHNICAL TEACHER TESTING PROGRAM SCOPE OF TEST CODE #11 - CULINARY ARTS WRITTEN EXAM - 100 QUESTIONS PERCENT OF TEST: TIME ALLOWED: 3 HOURS 12 % Health and Safety - Sanitation

More information

" A PROFESSIONAL START TO A CREATIVE FUTURE " JANUARY 2016 PROSPECTUS

 A PROFESSIONAL START TO A CREATIVE FUTURE  JANUARY 2016 PROSPECTUS " A PROFESSIONAL START TO A CREATIVE FUTURE " JANUARY 2016 PROSPECTUS In 1991, Kevin Warwick opened the doors of the Warwick's Chef School, in Onrust River, near Hermanus. (Approximately 120 kilometres

More information

DIABLO VALLEY COLLEGE CATALOG 2015-2016

DIABLO VALLEY COLLEGE CATALOG 2015-2016 CULINARY ARTS CULN Despina Prapavessi, Interim Dean Business Division Math Building, Room 267 Possible career opportunities The culinary arts program provides professional training for employment as a

More information

Culinary Arts PROGRAM. SCHOOL OF TOURISM HANDBOOK 2010 www.tru.ca/tourism/culinary

Culinary Arts PROGRAM. SCHOOL OF TOURISM HANDBOOK 2010 www.tru.ca/tourism/culinary Culinary Arts PROGRAM SCHOOL OF TOURISM HANDBOOK 2010 www.tru.ca/tourism/culinary Introduction The Culinary Arts program at Thompson Rivers University has been an integral part of the campus and local

More information

2013 Culinary Arts. Mississippi Department of Education. Program CIP: 01.0003 Culinary Arts. Direct inquiries to

2013 Culinary Arts. Mississippi Department of Education. Program CIP: 01.0003 Culinary Arts. Direct inquiries to 2013 Culinary Arts Mississippi Department of Education Program CIP: 01.0003 Culinary Arts Direct inquiries to Melissa Davis Dianne Different Instructional Design Specialist Program Coordinator P.O. Drawer

More information

Culinary Arts. Course Outlines - CUL Courses. 2014-2015 Academic Year

Culinary Arts. Course Outlines - CUL Courses. 2014-2015 Academic Year Culinary Arts Course Outlines - CUL Courses Information was extracted from ACRES (Academic Curriculum Review and Evaluation System) Ctrl+Click on course number to access the Course Outline Last Revised

More information

NATIONAL CULINARY SCHOOL Culinary Arts Specialist

NATIONAL CULINARY SCHOOL Culinary Arts Specialist NATIONAL CULINARY SCHOOL Culinary Arts Specialist Culinary Arts Program Index:4 Sanitation and Safety (Serve safe) 30 hours Skill Development 1 8 hours (Portion control, the menu, Basic and Advanced cooking

More information

Baking & Pastry Arts COURSE OUTLINE

Baking & Pastry Arts COURSE OUTLINE Baking & Pastry Arts COURSE OUTLINE 1. Course Title: Baking & Pastry Arts 2. CBEDS Title: Food and Services 3. CBEDS Number: 4420 4. Job Titles: Food Service Worker Baker Pastry Chef Assistant Pastry Chef

More information

Presentation Notes End of Course Project Options Practicum in Culinary Arts Slide 1

Presentation Notes End of Course Project Options Practicum in Culinary Arts Slide 1 Practicum in Culinary Arts Slide 1 Practicum in Culinary Arts All students in this class will be required to complete an END OF COURSE PROJECT. This slide presentation will provide you with a variety of

More information

Restaurant Management

Restaurant Management Restaurant Management INDIVIDUAL PROGRAM INFORMATION 2015 2016 866.Macomb1 (866.622.6621) www.macomb.edu Restaurant Management CREDENTIAL TITLE PROGRAM OPTIONS CREDIT HOURS REQUIRED Associate Applied Science

More information

Culinary Arts Exploratory Program Grade 9 CIP Code: 200401. McCann Technical High School 70 Hodges Crossroads North Adams, MA. 01247.

Culinary Arts Exploratory Program Grade 9 CIP Code: 200401. McCann Technical High School 70 Hodges Crossroads North Adams, MA. 01247. Culinary Arts Exploratory Program Grade 9 CIP Code: 0401 McCann Technical High School 70 Hodges Crossroads North Adams, MA. 01247 Instructors: Patrick Cariddi Kimberly Kaigle Developed: February 11 1 Course

More information

International Diploma in Culinary Arts & Patisserie. City & Guilds 8065-2 / 8065-3 2014-15

International Diploma in Culinary Arts & Patisserie. City & Guilds 8065-2 / 8065-3 2014-15 International Diploma in Culinary Arts & Patisserie City & Guilds 8065-2 / 8065-3 2014-15 About McQueen s - Culinary & Hospitality Situated at the heart of Dubai Knowledge Village, McQueen s offers a range

More information

GMTCC Culinary Arts Curriculum Map

GMTCC Culinary Arts Curriculum Map Semester 1 8/26 9/12 11 GMTCC UT: ServSafe Food Safety, Sanitation, Nutrition, Allergens None How does understanding food safety and sanitation keep you and our community safe from foodborne illness? S.001

More information

Hospitality, Tourism, Culinary and Retail: Act 833- Eligible Students

Hospitality, Tourism, Culinary and Retail: Act 833- Eligible Students Hospitality, Tourism, Culinary and Retail: Act 833- Eligible Students Act 833-Eligible Students Pathway The Hospitality, Tourism, Culinary and Retail graduation pathway is an Act 833 pathway. Students

More information

Superior Culinary Arts Diploma

Superior Culinary Arts Diploma Superior Culinary Arts Diploma FOR Culinary School graduates Culinary professionals with 2-3 years of experience PRE-REQUISITE 18 years old minimum Diploma in Culinary Arts or 2-3 years professional culinary

More information

BAKING AND PASTRY CURRICULUM FRAMEWORK

BAKING AND PASTRY CURRICULUM FRAMEWORK BAKING AND PASTRY CURRICULUM FRAMEWORK This document was prepared by: Office of Career, Technical, and Adult Education Nevada Department of Education 755 N. Roop Street, Suite 201 Carson City, NV 89701

More information

Be Inspired. HTA Training Partners:

Be Inspired. HTA Training Partners: Be Inspired Established to provide students with a comprehensive programme in all disciples relating to the production of quality cuisine and the ability to manage a kitchen, the HTA School of Culinary

More information

2014-2015 Page 1 of 7

2014-2015 Page 1 of 7 2014-2015 Page 1 of 7 Culinary Arts, a team event, recognizes participants enrolled in occupational culinary arts/food service training programs for their ability to work as members of a team to produce

More information

CWCS PRE-CULINARY COLLEGE COURSE

CWCS PRE-CULINARY COLLEGE COURSE CWCS PRE-CULINARY COLLEGE COURSE WHY SPEND THE FULL TUITION! For students who dream of owning or operating their own food business, there is no better education than Chef Walters unparalleled Culinary

More information

Students cater luncheons and dinners for various school and private functions to

Students cater luncheons and dinners for various school and private functions to 1 Culinary Experience: Serving Our Campus and Glen Allen Cultural Arts Center Overview/Summary of the Program Students cater luncheons and dinners for various school and private functions to enhance their

More information

Culinary Arts & Food Service Management

Culinary Arts & Food Service Management Culinary Arts & Food Service Management www.odessa.edu/dept/culinary Faculty: James B. J.B. Ward, director; Peter Mitchell, Paul Porras Odessa College offers the student two associate in applied science

More information

Mt. SAC Culinary Arts Certificate. +Cohort Catalog 2015-2016. Accelerated Certificate Program. http://mtsac.edu/culinaryarts

Mt. SAC Culinary Arts Certificate. +Cohort Catalog 2015-2016. Accelerated Certificate Program. http://mtsac.edu/culinaryarts Mt. SAC Certificate +Cohort Catalog 2015-2016 Accelerated Certificate Program http://mtsac.edu/culinaryarts Table of Contents... 1 Program Overview... 3 Cohort Description... 3 Cohort Eligibility... 3

More information

Culinary Arts II- Spring 2012 Course # 20.4331000 Mrs. Mary Murphy Room 1364 Email: murphymh@fultonschools.org 770-521-7640 X 179

Culinary Arts II- Spring 2012 Course # 20.4331000 Mrs. Mary Murphy Room 1364 Email: murphymh@fultonschools.org 770-521-7640 X 179 Culinary Arts II- Spring 2012 Course # 20.4331000 Mrs. Mary Murphy Room 1364 Email: murphymh@fultonschools.org 770-521-7640 X 179 Culinary Arts II/ProStart II is an advanced and rigorous in-depth course

More information

220 Culinary Arts and Hotel Management

220 Culinary Arts and Hotel Management 220 Culinary Arts and Hotel Management Culinary Arts and Hotel Management The School of Culinary Arts and Hotel Management Program develops skills and competencies for positions in the hospitality industry.

More information

Star Career Academy New York City, New York. Addendum to Catalog effective July, 2014, Volume 7. April 24, 2015

Star Career Academy New York City, New York. Addendum to Catalog effective July, 2014, Volume 7. April 24, 2015 Star Career Academy New York City, New York Addendum to Catalog effective July, 2014, Volume 7 April 24, 2015 The following replaces the New York Cancellation and Refund Policy on page 82: Priority of

More information

HS Culinary Arts Family and Consumer Science

HS Culinary Arts Family and Consumer Science Course Culinary Arts is an advanced level foods class. Students must have successfully completed the beginning Nutrition & Foods class. Prior knowledge of basic cooking techniques and nutrition are pre-requisites

More information

Culinary Training Supports HHFKA Meal Pattern Implementation

Culinary Training Supports HHFKA Meal Pattern Implementation Culinary Training Supports HHFKA Meal Pattern Implementation Annual National Conference SNA Boston, MA Monday, July 14, 2014, 3:30pm Megan Lopes, MPH Maryland State Department of Education Jeff Proulx,

More information

CUL 101 Introduction to Culinary 4 Credits College Now/CTE Student Outcome Checklist http://cocc.edu/college-now

CUL 101 Introduction to Culinary 4 Credits College Now/CTE Student Outcome Checklist http://cocc.edu/college-now CUL 101 Introduction to Culinary 4 Credits College Now/CTE Student Outcome Checklist http://cocc.edu/college-now Student s Signature Completion Date High School Teacher s Signature Recommended Grade High

More information

HOSPITALITY & TOURISM Endorsement: Business & Industry

HOSPITALITY & TOURISM Endorsement: Business & Industry HOSPITALITY & TOURISM Endorsement: Business & Industry Restaurant Management Food Safety & Sanitation Management Principles of Hospitality & Tourism Baking & Pastry Arts Prereq: Restaurant Man or Food

More information

National Schools Bakery Arts Curriculum

National Schools Bakery Arts Curriculum National Schools Bakery Arts Curriculum Course 101 A: Food Service Industry, Sanitation and Safety Course starts end: Contact Hours: 30 Hours Instructor: Office hours: Email: Text: Serve safe Course Handbook,

More information

Culinary Arts Program Student Handbook

Culinary Arts Program Student Handbook Culinary Arts Program Student Handbook Table of Contents Introduction 3 Student Records 4 About the Program 5 Prerequisites and Co requisites 7 Attendance Regulations 7 Grades, Make ups & Incomplete grades

More information