National Restaurant Association ServSafe Exam Cost: $40.00 for exam(subject to change). Exam offered in October and March

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1 Culinary Arts - Course Syllabus Course: Culinary Arts I Teacher Contact: Ed.Ellis@evsc.k1in.us Teacher: Edward W. Ellis III, CEC Textbook / Required Materials: Cooking Essentials, Johnson and Wales University, Wiley Publishing Cooking Essentials, Johnson and Wales University, Wiley Publishing Closed toe shoes, hair restraint if longer that shoulder length. Student Organization: SkillsUSA Prerequisite: Dual Enrollment Credit (Please List): None Students who meet the requirements for Project Excel will be awarded 3 credits from Vincennes University Second Semester REST 100- Introduction to Hospitality Management Industry Certification: Internship / Practicum: Work Keys: National Restaurant Association ServSafe Exam Cost: $40.00 for exam(subject to change). Exam offered in October and March Available 3 rd semester of Senior year. Instructor will assist in finding internship but responsibility lies with student. Age and employ-ability restrictions may apply. Students interested in a Technical Honors diploma need to pass the assessments for TH to fulfill its requirements. Student should confirm with their counselor. I. COURSE DESCRIPTION CULINARY ARTS I and II Prepares students for occupations and higher education programs of study related to the entire spectrum of careers in the food industry: including (but not limited to) food production and services; food science, dietetics, and nutrition; and hospitality and tourism. Instruction and intensive laboratory experiences may include commercial applications of principles of nutritious, aesthetic, and sanitary selection, purchasing, storage, preparation, and service of food and food products; using and maintaining related tools and equipment; managing operations in food service, food science, or hospitality establishments; providing for the dietary needs of persons with special requirements; related research, development, and testing. Intensive laboratory experiences with commercial application are a required component of this course of study. Student laboratory experiences may be either school-based or on-the-job or a combination of the two. NOTES: Grade Levels: A Core 40 directed elective as part of a technical career area. This course qualifies as a Technical Honors Diploma elective. This is a two-year, four-semester, twelve-credit course.

2 II. EVALUATION/GRADE PROCEDURES Laboratory/Daily Assignments50% Weekly Assignments/Projects25% Test / Quizzes25% A rubric will be used for the Laboratory/Daily grades (See Attached). Students absent for daily grades will be unable to makeup said Laboratory/Daily grades as they are specific to that day s laboratory experience. It is imperative that students make every attempt to be in class each day. Each Semester includes two (2) nine (9) week grading periods weighted at 40% each with Final Exams contributing 20% completing the semester for a cumulative grade. Grades are computed and posted for each grading period and Final Exams are computed on the total of both nine (9) week periods. Grading policies that may be specific to a given task (IE. internships, practicum). Grades can be checked in RDS. EVSC students and parents can gain access through their home school. Non-EVSC students can receive an access code by contacting the SICTC main office. III. EVSC ATTENDANCE Policy High School Attendance Rules: A student is expected to attend school regularly to derive maximum benefits from the instructional program. Denial of Credit Each semester a student will be denied credit after the tenth absence of a class. Extensions will be provided to students who have written medical or dental excuses on file in the attendance office. Notes from doctors, dentists or other health care providers must be received by the attendance office WITHIN THREE SCHOOL DAYS OF THE DATE THE STUDENT RETRURNS TO SCHOOL. Notes not received within three days will not be accepted. When a student is denied credit in all classes, he/she will be recommended for expulsion from school; or if of legal age, will have the option to withdraw. High School Absences All absences will accumulate toward the ten day total with the exception of the following WHEN ACCOMPANIED BY ACCEPTABLE DOCUMENTATION: (1) personal illness or injury, documented by a doctor or other health professional's statement, (2) death in immediate family. Out-of-school suspensions are marked absent but do not count toward the 10 day total. Students are not counted absent for the following WHEN ACCOMPANIED BY ACCEPTABLE DOCUMENTATION: (1) Serving as a page in the Indiana Legislature, (2) issued a court subpoena, (3) observance of a religious holiday, (4) school sponsored field trips; or (5) working at the polls on Election Day.

3 IV. SICTC Student Rules All rules of the Evansville-Vanderburgh School Corporation will be enforced. Students must identify themselves by name when asked by any administrator, faculty, or staff. Students must follow the direct instructions of any faculty or staff member. The following types of student dress are prohibited Clothing which specifically or by suggestion advocates violence. Clothing with specific or suggested, written or graphic, sexual, tobacco, alcohol, or drug references Clothing which specifically or by suggestion advocates unlawful activity. Clothing which specifically or by suggestion advocates racism. Clothing which exposes the midriff. Clothing which exposes the majority of the back. Exposed undergarments. Tube tops, halter tops, spaghetti strap tops, and muscle shirts without an over-shirt. Gang symbols, including bandanas and gestures, of any sort. No head apparel including hats of any sort, headbands, and picks worn in the hair. Sunglasses Students must sign in with the Deans Secretary when arriving late to school. Students must sign out with the nurse or Deans Secretary when leaving. Students failing to sign out will be considered truant. No open food or beverage containers are allowed in the halls or in lockers. Students should not take food from the Culinary Arts or give food to any students outside the Culinary Arts program. Students late 3 or more times will receive disciplinary action. Students late by more than 5 minutes are considered Super Late and will receive disciplinary action. Students may not park motor vehicles on school property other than in specified areas. Students must have permits to drive or ride in vehicles. Students may receive a referral for Lack of Academic Performance. Students should not be in the halls without a hall pass. Only one student to a pass. Students must stay within their wing unless on official business. Culinary Arts Specific Rules No cell phones or MP3 players allowed in class. If you have them you must keep put away during class time otherwise you will have them confiscated and parents will have to retrieve from the office after school. No Horseplay. Horseplay in a kitchen is very dangerous and will not be tolerated. No running, wrestling, fighting, towel snapping or throwing food. No open shoes, flip flops, sandals etc. You may need to keep shoes in locker. Any hair exceeding collar length must be restrained with a clip, tie or band and tied behind the back. Official Hat must be worn at all times during production. 6. All students must wear complete official uniform while working in food service lab or performing any production assignment. No hanging out in kitchen in street clothes. 7. No dangling jewelry- bracelets, watches, earrings or other items which may become a safety hazard. 8. Culinary Arts students are not to be outside the classroom unless specifically instructed. 9. Any mess, spill that happens clean up at once. Also help those that need it, don t just stand around and look at the mess. 10. Because we operate a foodservice that is open to the public we must adhere to specific rules and guidelines enforced by the local, state and federal Health and Food Safety Departments. We are inspected twice annually by the Vanderburgh County Health Department and must adhere to local ordinances involving employee and public health. ANY STUDENT THAT IS ABSENT MORE THAN THREE (3) DAYS FOR ILLNESS MUST HAVE A DOCTORS RELEASE TO RETURN TO CLASS/ LAB PRODUCTION. I have read and understand the student rules as outlined above. Student: Date: Parent: Date:

4 V. Important Dates November Open House November End of First Semester - December 21 January Open House January Skills USA -Regional Vincennes University Mid February. Indianapolis Indiana, Mid-March. End of Pathway Assessments - Mid April Senior Class Day May 7, 2015 State- Additional copies of the syllabus can be obtained from the instructor or from the SICTC website at

5 II. COURSE CONTENT STANDARDS / SEQUENCE Week # Topic Orientation, attendance, course outline, and syllabus Serve Safe Serve Safe Review Intro Equipment Basic Soups Intro Knife Skills Scavenger Hunt Equipment Reviews CE 7, 8 Food Show Knife Skills Text/ Workbook Assignment VDO Safety VDO Careers Chap 1-12 PowerPoint, VDO Chap 1-12 Jacques Pepin VDO PowerPoint Broth Soups Cream Soups CE 7 WB, Text Case Study Test/Quiz Quiz 1-6, 7-12 Test 1-12 Serve Safe Review Equipment 4 Equipment Check Offs CE 7, 8 Knife Checks Small Tools Large Tools Soups Sandwiches Garde Manger/Salads Dressings Pasta and Grains Poultry Baking Techniques Pies Desserts Cookies Cookies Review Semester Finals Seafood Ukraine Eggs Ukraine Eggs Cooking Techniques Seasonings and Flavorings Breakfast Cookery Culinary Nutrition Cost Control Techniques Stocks and Sauces Fish and Shell fish Customer Service Dining Food Service Management Food Service Opportunities Culinary Professionals Review Semester Review Semester CE 10 WB, Text CE 9 WB, Text CE 21 WB, Text CE 19 WB, Text CE 18 WB, Text CE 25 WB, Text CE 23 WB, Text CE 27 WB, Text CE 30, WB, Text CE 30, WB, Text Ginger breads Ginger breads PowerPoint PowerPoint VDO Codfish Decorate Eggs Decorate Eggs CE 15 CE 16 CE 17 CE 11 CE 14 CE 20 CE 22 CE 3 CE 4 CE 5 CE 1 CE 2 PowerPoint PowerPoint CE 10 CE 9 CE 21 CE 19 CE 18 CE 25 CE 23 CE 27 CE 30 CE 30 Final Review Final Exam 2 Eggs for grade 2 Eggs for grade CE 15 CE 16 CE 17 CE 11 CE 14 CE 20 CE 22 CE 3 CE 4 CE 5 CE 1 CE 2 Review Semester Final Exam

6 SICTC Culinary Arts Daily Grade Rubric Name: Date: Item / Scores 0 1 Criteria Totals Attendance Not in Class or as Noted Late or Absent to more than Two Periods. Late Class Twice or Absent for One Period Late to Class Once On Time for start of Class 0 Appearance Not in Class or as Noted Lacks complete Uniform, Unprofessional in appearance Missing one or more parts of uniform Complete uniform, lacks professional appearance. Dirty apron or jacket. Complete uniform, Clean and neat professional appearance 0 Positive Attitude Not in Class or as Noted Grumpy,Conflictive,abrasive,towards others. indifference towards others, sometimes abrasive or controversial Receptive, willingness to follow directions Out Going, Cheerful,willing to do whatever is needed. 0 Team Work Not in Class or as Noted No Contact or willingness to work with others. Works with select groups, little or no contribution to team Works with others, assists on a minimal basis. Works with everyone, offers support and assistance. Contributes to entire team 0 Quality of Work Not in Class or as Noted Un motivated, wasteful, shows not interest. Does not complete task. Partly completes task. Does not stay on task. No attention to detail. Completes task with supervision. Motivated, Pro Active. Manages time well, completes task.follows safety and sanitation guidelines. Attention to details, looks for a better way to do the job. 0 Total for day/wk 0 Teacher Comments:

7 FOOD INDUSTRY OCCUPATIONS Course Sequence YEAR ONE 1 ST Grading Period Related Competency I. Food Service Industry Introduction A II. Safety and Sanitation A. B, C III. Measurements, Recipe Usage A, 0, I, J, K, L, M IV. Equipment Orientation and Skills A, B, E, H, I, J, K, L, M, P V. Introduction to Job Skills A, B, C, 0, E, F, G, H, I, J, K, L, M, N, O, P, Q 20d Grading Period I. Seasonings A, 0, G, I, J, K II. Soups and Stocks A, B, C, 0, I, P III. Salads and Dressings A, B, C, D, H, P IV. Sandwiches A, C, D, G, P V. Career Exploration A, N 3'd Grading Period I. Vegetables Cookery A, B, C, 0, J, P II. Grains, Legumes, Pasta Cookery A, B, C, D, J, P III. Desserts and Cookies A, B, C, D, M, P 4'h Grading Period I. Quick Breads A, B, C, D, L, P II. Yeast Breads A, B, C, D, L, P III. Food Service Nutrition A, D, O, Q 5'h Grading Period I. Meats Cookery A, B, C, D, E, K, P II. Poultry Cookery A, B, C, D, E, K, P III. Seafood Cookery A, B, C, 0, E, K, P 6'h Grading Period I. Eggs and Cheese A, B, C, D, E, G, L, P II. Beverages A, B, D III. Communication Skills A, N

8 FOOD INDUSTRY OCCUPATIONS Course Competencies and Tasks COMPETENCY A: DEMONSTRATES PROFESSIONAL SKILLS 6. Attend class on time Accept supervision with a positive attitude Dress as required by instructor s guidelines Work cooperatively with others Conserve materials Supplies and equipment Provide quality assurance COMPETENCY B: PRACTICES SAFETY PROCEDURES Identify and practice safety rules Recognize and correct unsafe conditions Demonstrate basic first aid procedures Operate equipment safely COMPETENCY C: EXHIBITS SANITATION SKILLS Display personal hygiene and grooming skills Handle food and equipment to prevent food borne illnesses Sanitize equipment, utensils, and surfaces COMPETENCY D: PRACTICES UNDERSTANDING OF STANDARD RECIPES AND MEASUREMENTS Recognize basic recipe definitions/terminology Identify abbreviations of weights/measures in standard recipes Complete equivalents of weights/measures used in standard recipes Demonstrate ability to increase/decrease recipes COMPETENCY E: PERFORMS BUSPERSON AND DISHWASHING DUTIES Fill necessary containers Return soiled dishes to dish-washing area Tidy up tables/dining room Wash and store pots, pans and utensils Wash dishes, glasses, flatware and small ware by machine and store properly COMPETENCY F: PERFORMS FRONT OF HOUSE DUTIES Demonstrate friendliness and attentiveness to guests Manage multiple front of house tasks Demonstrate ability to set tables for various types of meals, receptions Demonstrate ability to plan/prepare various beverages needed for meal service

9 COMPETENCY G: PREPARES SALADS AND COLD ITEMS Describe salads and salad dressings Set up salad bar Make vegetable salads Make fruit salads Make protein salads Make vegetable relishes Make a variety of salad dressings Prepare cold meat/cheese & vegetable trays Prepare appetizers/hors d'oeuvres COMPETENCY H: PREPARES SANDWICHES Describe sandwiches Slice meats and cheeses Assemble cold sandwiches Prepare grilled sandwiches COMPETENCY I PREPARES AND COOKS SOUPS AND SAUCES Describe types of soups and sauces Make vegetable soups Make cream soups Make roux Make various sauces COMPETENCY J: PREPARES AND COOKS FRUITS, VEGETABLES, PASTAS AND RICE Identify and describe fruits, vegetables, pasta and rice Prepare vegetables using various methods of cooking Prepare fruits using various methods of cooking Prepare a variety of rice and pasta COMPETENCY K: PREPARES AND COOKS MEATS, POULTRY AND FISH Describe types of meats, poultry and fish Prepare meats using a variety of methods Prepare poultry using a variety of methods Prepare fish using a variety of methods Identify and describe wholesale and retail cuts of meat Demonstrate selection and storage of meats, poultry, and seafood Describe and demonstrate knowledge of the correct internal temperatures of meat when done COMPETENCY L: PREPARES AND BAKES QUICK BREADS AND YEAST PRODUCTS Identify and describe quick breads and yeast products Prepare quick breads Prepare yeast rolls Prepare yeast bread

10 COMPETENCY M: PREPARES AND BAKES DESSERTS Describe various types of cookies, cakes and pastries Prepare common types of cookies and bars Prepare common types of cakes Prepare simple decorated cakes Prepare common types of pies COMPETENCY N: DEMONSTRATES EMPLOYABILITY SKILLS 6. Investigate employment opportunities Prepare a resume Write a letter of application Complete a job application Complete a job interview Identify source of continuing education for an occupation COMPETENCY 0: DEMONSTRATES SIMPLE MANAGERIAL SKILLS Plan menus Cost recipes Develop basic record keeping skills Plan duty schedules Identify skills used in food service industry COMPETENCY P: DEMONSTRATE USAGE AND CARE OF EQUIPMENT Identify and operate major kitchen equipment Identify and operate small kitchen equipment Identify kitchen knives Demonstrate care and usage of kitchen knives Select appropriate equipment for task COMPETENCY Q: UNDERSTAND THE ROLE OF NUTRIENTS Discuss terms that describe nutritional values, food sources, and dietary supplements Describe the important of nutrition and wellness Explain how science is related to nutrition and food preparation Outline the absorption, transportation, and storage of nutrients Explain the RDA and Food Pyramid Identify the varying nutritional needs for each stage of the life cycle Demonstrate the use of a given food in a healthful diet Analyze a diet for weight control and ways to succeed in changing eating habits

11 STUDENT PERMANENT INFORMATION CARD Student Name: Soc.Sec.No. Address: City: Zip: Home Phone: Cell Phone: Place of Employment Name of Relative or other Person who could be contacted Place of Employment Family Physician: Family Dentist: Hospital Preference: Hospital Insurance: Yes No Ambulance Preference: In case of an accident and we are not able to contact a Relative, or other person designated above, do you authorize the school to take whatever emergency steps are necessary to care for you. Yes No Date: / / Signed Student

12 Culinary Arts Equipment Checklist All students will have a working knowledge of each item. You will be evaluated individually on your ability to operate and service each specific item. You must demonstrate competence with each before being allowed to work in the lab. Student will be evaluated during the first four(4) weeks of school. Name Date approved Dish machine Disposal Pot and Pans Microwave Slicer Proofer Combi Oven Convection Oven Conventional Oven Mixer Washer Dryer Grille Kettle-Lids Tilt Skillet Range Steamer Hood Vents Coolers Ice Machine Coffee Station Steam Table Cold Bar Supplies Cleaning Equipment-Mops, Brooms Lockers Fire Systems Emergency Procedures