Culinary Arts II Course Syllabus

Transcription

1 Instructor: Chef Tyrone S. Atkinson, M.A. Ed., M.A. Ed., CCC, ACF Teacher Room Number: 305 & 306 (Culinary Arts Laboratory & Classroom) Phone: Fax: Webpage: Course Number and Title: 5721 Culinary Arts II Career Cluster: Hospitality & Tourism CIP Code: , ProStart Code: 37, ServSafe Code: A15 Course Description: Culinary Arts prepares students for gainful employment and/or entry into postsecondary education in the food production and service industry. Content provides students the opportunity to acquire marketable skills by examining both the industry and its career opportunities. Laboratory experiences simulate commercial food production and service operations. Integration of the Family and Consumer Sciences student organization, Family Careers Community Leaders of America (FCCLA), and ProStart greatly enhances this curriculum. Grade Level: 11, 12 Credits: 2 Prerequisite: Culinary Arts I National Assessment/Credential: Certificate of Achievement (ProStart Student C.O.A.): Students enrolled in this course will be required to participate in the Pro-Start program. This program allows students to earn a Certificate of Achievement. This certificate allows students the opportunity to earn money, scholarships, and college credit. To earn this certificate students must: Take the classes and pass the national exams for both Year 1 and Year 2. Work 400 hours in the food service industry. (Of which 150 hours can be nonpaid/volunteer, such as the catering we do here at Florence Career Center for various activities ) Complete and submit all documentation of hours worked to ProStart National Offices in Chicago. Textbook: Foundations of Restaurant Management & Culinary Arts, Level 2, Pearson ServSafe Instructor Video. ServSafe Coursebook, 6 th NRA 6 th Edition. Professional Cooking, 6 th Edition, S/P2 Online Training Module (Workplace Safety, Food Safety & Land That Job: Interview Skills for Construction Students. Highlights of South Carolina State Standards and Indicators / Units: CUSTOMER SERVICE WORKPLACE GUIDELINES FOOD SERVICE TOOLS AND EQUIPMENT FOOD SAFETY AND SANITATION PROCEDURES CAREERS AND EMPLOYABILITY SKILLS WORKPLACE SAFETY MENU MANAGEMENT Culinary Arts II Course Syllabus Page 1

2 NUTRITION FOOD PRODUCTION TECHNIQUES Grading Format for Yearly and Semester Cycle: Term Weights for S1, Q1, Q2, E1): S1=100% Q1=40% Q2=40% E1=20% Category Weights for Q1, Q2: Food Lab 30% Homework 10% Projects 20% Classwork 10% Quiz 10% Test 20% Category Weights for E1: Final Exam 100% *District Standard: 1st Semester = 40% 2nd Semester = 40% Final Exam = 20% Grading Scale for Category Weight Assignments: A = D = B = F= 69 and Below C = I= Incomplete Make-up Policy and Extra Help Make up assignments are to be completed and returned within 5 days after the absence and can be picked up at the end of class on the first day the student returns to school. Supplies needed: 3-ring, 5 inch binder (If using for other classes, must use labeled dividers for each class) o Section Dividers for Culinary Arts binders for start-up activities/warm-ups (Kept at the front of Culinary Arts Section) o Writing paper Pens, Pencils, and Black permanent markers. Textbook Calculator (No cell phones or other electronic devices are allowed period.) Uniforms: o Students must purchase and are expected to dress in full uniform daily, for all labs and catering events (Black Chef Pants, Black Skid Resistant Shoes, White chef coat (Short Sleeve or Long Sleeve with Embroidery), Chef Hat/beanie Hat, Full Length Apron, and Side Towels. o Students will be required to wear an apron and chef hat during all labs. o If hair is below the top of the ear lobe students must wear a hairnet. Culinary Arts II Course Syllabus Page 2

3 Uniform Prices: o Nails must be trimmed and no false or polished nails are not authorized in the Culinary Arts Department. o All DHEC and ServSafe Sanitary Guidelines for food safety and sanitation must be met. o It is required that students purchase a minimum of two sets of chef uniforms due to daily use. White Short Sleeve Chef Coat (XXS-L)-$14.21 Long Sleeve Chef Coat-(XXS-L)-$9.95 Black Chef Pants-(XXS-L)-$12.95 Chef/Beanie Hat- $3.95 Full Length Apron-$2.95 Chef or Black Non-Slip Shoes (No Sneakers)-$ (Due to pricing shoes may be purchased from an outside source but they must still meet the standard). Embroidery per Line (2 Lines Required Per Chef Coat)-$3.00 This does not include tax and shipping! Any size coat and pant size that surpasses a large you must add a $1.00 per size increase. Shipping averages $9.00 per student, per order. *Other materials may be requested throughout the year and prices may change based on company standards. Classroom Expectations When bell rings get to work on student tasks. Obey ALL posted Rules & Requests: Have and show RESPECT for your teachers, other students, guests and other people s property. Be Safe. Communicate Effectively: Ask permission to leave classroom or get out of your seat. Use collaborative learning skills when necessary. Clean up after yourself and help others do the same. Course Outline- is based on a 7-10 day cycle (which is subject to change). There are four certificate exams: Servsafe Manager s Certification, ProStart 2 Certification, S/P2 Culinary-Food Safety, and S/P2 Culinary-Workplace Safety. *ProStart 2 Certification is 50% of the final grade and a lab demonstration is the other 50%. Culinary Arts II Course Syllabus Page 3

4 *Lesson Matrix is subject to change* WFHS WHS SFHS Wk. 1 Unit/Lesson Semester 1/Quarter 1 Breakfast Food and Sandwiches/ServSafe Ch.1 Foundations II Textbook Chapters WFHS WHS SFHS Unit/Lesson Semester 1/Quarter 2 1 Wk. 1 Marketing/ Servsafe Ch. 10 Wk. 2 ServSafe Ch. 2 Wk. 2 ServSafe Ch. 11 Wk. 3 Nutrition/ ServSafe Ch. 3 2 Wk. 3 Desserts and Baked Goods/ ServSafe Ch. 12 Wk. 4 ServSafe Ch. 4 Wk. 4 ServSafe Ch. 13 Wk. 5 Cost Control/ ServSafe 3 Wk. 5 Sustainability in the R&FI/ Ch. 5 ServSafe Ch. 14 Wk. 6 Salads and Garnishing/ 4 Wk. 6 ServSafe Ch. 15 ServSafe Ch. 6 Wk. 7 Purchasing and 5 Wk. 7 Global Cuisine 1: The Inventory/ ServSafe Ch. Americas/ Review 7 Servsafe Wk. 8 Meat, Poultry, and 6 Wk. 8 Review ServSafe Seafood/ Servsafe Ch. 8 Wk. 9 ServSafe Ch. 9 Wk. 9 Global Cuisine 2: Europe, the Mediterranean, The Middle East, and Asia/ Review ServSafe Foundations II Textbook Chapters Classroom Procedures 1. As soon as a student steps in the room, they should begin the daily warm-up. Homework should be turned in at the beginning of class in the appropriate tray on the front table. All students should be in their seats and ready to work no more than one minute after the tardy bell. 2. If a student needs to use the bathroom, they should receive a pass and quietly raise their hand to proceed and be back in a timely manner. The pass is collected and they may quietly go and return. Excessive bathroom without medical approval is not authorized. 3. Make up assignments are to be completed and returned within 5 days after the absence. Make up assignments can be picked up at the end of class on the first day the student returns to school. 4. Students who wish to borrow books or supplies must have it approved by the teacher as well as to fill out a sign-out sheet. Student Organization: Involvement in student organizations, such as Prostart 1 and 2, has resulted in the strongest gains in cognitive skills, communication skills, interpersonal skills, and self-confidence. Culinary Arts II Course Syllabus Page 4

5 Collaborative Partnerships Advisory Council: The advisory council meets three times per year. All parents are invited to join our advisory council. Please contact me if you are interested. Business/Community Connections: Businesses and community representatives are invited to serve on our advisory council. We encourage our local businesses and community representatives to provide speakers, field trip opportunities, donations, and other resources to support students in the school to work transition. Extended Learning Opportunities: Throughout the year there will be various culinary events. Students can gain extra credit by participating in these events and also gain credit towards their 400hrs for the Prostart 1 and 2 Certificate of Achievement. Students who continue their education in Culinary Arts by taking Culinary Arts 2 have the opportunity to compete in the South Carolina ProStart Invitational. You can learn more information on these opportunities by visiting Culinary Arts II Course Syllabus Page 5

6 Please refer to the contact information on the first page if you have suggestions. Your signature below verifies that you have read, understand, and agree with the contents of this syllabus. Student Signature: Date: Student Printed Name: Parent Signature: Date: Parent Printed Name: Culinary Arts II Course Syllabus Page 6