Monroe Technology Center Culinary Arts I Syllabus

Transcription

1 Monroe Technology Center Culinary Arts I Syllabus Teacher Joy Anderson [email protected] 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