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

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1 Culinary Arts & Hospitality Management Monday-Friday 7:25-9:45/11:45-2:00 La Porte County Area Career Center Course Syllabus Chef Stephanie Hardy Office (219) ext Office Hours- Monday-Friday 10 A.M. 11 A.M. Course Description- Culinary Arts and Hospitality Management prepares students for occupation and higher education programs of study related to the entire spectrum of career in the hospitality industry. This course builds a foundation that prepares students to enter the Advanced Culinary Arts course. Major topics include: introduction to the hospitality industry, food safety and personal hygiene, sanitation and safety, regulations, procedures, and emergencies; basic culinary skills, culinary math, and food preparation techniques and applications. Instructions and laboratory experiences will also allow students to apply principles of purchasing, storage, preparation, and service of food and food products; apply management principles in food service or hospitality operations. Intensive laboratory experiences with commercial applications 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. Work-based experiences in the food industry are strongly encouraged. A standardsbased plan guides students laboratory experiences. Students are monitored in their laboratory experiences by Chef Hardy. What is a Dual Credit? A dual credit course is a college course taken by a high school student for which the student earns both college and high school credit at the same time. Students must appy for this credit and a college grade is earned along with the credit. What is Articulated Credit? Articulated credit allows high school students to receive college credit for technical courses they completed while in high school. The articulation process eliminates the need for duplication of courses at the college level. Dual- Credit From: Ivy Tech State College Northwest (5 credits)* with a passing college entrance exam score or sufficient score on the SAT exam. Sanitation Basic Food Theory & Skills NEEDS AND RESOURCES- Prerequisites: Preparing for College & Careers; Nutrition & Wellness Introduction to Culinary Arts Advanced Nutrition & Wellness; Interpersonal Relationships

2 Primary Textbooks- National Restaurant Association Foundation of Restaurant Management & Culinary Arts: Level 1 (ProStart 3 rd ed)1 st edition Pearson/Prentice Hall 2011 ServSafe Course Book- 6 th edition National Restaurant Association. Updated to include 2009 Food Code. The Professional Chef- 9 th edition Culinary Institute of America Wiley 2011 Supplemental Textbook & Resources For Culinary Arts & Hospitality Management- The Culinary Institute of America Math for the Professional Kitchen Wiley Professional Baking- 4 th edition Wayne Gisslen Wiley 2005 Online Resources Textbook & Class Schedule (dates may change due to circumstances): Foodservice workers roll with the flow and so will this class. This class is based on handon laboratory activities, and there may be times where we spend several days in the kitchen or several days in the classroom with no lab activities. Students will know at least a day in advance what the schedule for the next day will be, but things may change with no notice. As lab skills are developed, students should plan on repeating them and practicing them, repetition leads to skill mastery. POLICIES AND PROCEDURES- Diversity: It is the policy of A.K. Smith Area Career Center not to discriminate on the basis of race, color, religion, sex, national origin, age, or handicap in its programs as required by the Indiana Civil Rights Act (I.C ), Title VI and VII (Civil Right Act of 1964, Title IX Educational Amendments), and Section 504 (Rehabilitation Act of 1973) Special Needs Learners: If you need course adaptations or accommodations because of disability, if you have and emergency medical condition to share with me, or if you need special arrangements in case the building must be evacuated, please make an appointment with me as soon as possible. Indiana Professional Standards Covered (classroom & lab) 1.1, 1.3, 1.6, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 4.1, 4.3, 4.5, 5.1, 5.2, 53, 5.4, 5.6, 6.1, 6.2, 6.3, 6.4, 7.1, 7.3, 7.6, 7.8, 7.9,

3 HOSP 101, SANITATION AND FIRST AID MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to: 1. Identify the critical control points during all food handling processes as a method for minimizing the risk of food borne illness (HACCP system). 2. Identify microorganisms, which are related to food spoilage and food borne illnesses; describe their requirements and methods for growth. 3. Describe symptoms common to food borne illnesses and how these illnesses can be prevented. 4. Demonstrate good personal hygiene and health habits. 5. Use acceptable procedures when preparing potentially hazardous foods to include time/temperature principles. 6. List the major reasons for and recognize signs of food spoilage. 7. Outline the requirements for proper receiving and storage of both raw and prepared foods. 8. Recognize sanitary and safety design and construction features of food production equipment and facilities. (i.e., NSF, UL, OSHA, ADA, etc.). 9. Describe current types of cleaners and sanitizers and their proper use. 10. Review Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials. Discuss right-to-know laws. 11. Develop cleaning and sanitizing schedule and procedures for equipment and facilities. 12. Identify proper methods of waste disposal and recycling. 13. Describe appropriate measures for insects, rodents, and pest control irradication. 14. Conduct a sanitation self-inspection and identify modification necessary for compliance with standards. 15. List common causes of typical accidents and injuries in the foodservice industry and outline a safety management program. 16. Demonstrate appropriate emergency policies for kitchen and dining room injuries. 17. Describe appropriate types and use of fire extinguishers used in the foodservice area. 18. Review laws and rules of the regulatory agencies governing sanitation and safety in foodservice operation. 19. Identify and explain how blood-borne pathogens can spread. 20. Execute basic first-aid techniques and CPR. COURSE CONTENT: Topical areas of study include - Sanitary foodservice operation Food borne illnesses Goals of sanitation program Good hygiene and safe food handling practices The HACCP system of food safety Accident prevention and emergency action Crisis management plan cleaning Sanitizing Pesticide control Safety hazards Government regulations and standards CERTIFICATION/LICENSURE TRAINING DISCLAIMER: A.K. Smith cannot guarantee that any student will pass a certification or licensing exam. Your success will be determined by several factors beyond the instruction you are given in the classroom including your test-taking skills, your willingness to study outside of class, and your satisfactory completion of appropriate practice exams. Certification and licensure exam questions are drawn from databases of hundreds of possible questions; therefore, a thorough understanding of the subject matter is required. A.K. Smith s coursework is designed to

4 assist you in understanding the material sufficiently to provide a firm foundation for your studies as you prepare for the exam. HOSP 102, BASIC FOOD THEORY AND SKILLS CATALOG DESCRIPTION: In this course students will learn the fundamentals of food preparation, service procedures, and safety practices in the food service industry including proper operation techniques for equipment. This course also provides a background and history of the hospitality industry and introduces the student to the broad spectrum of hospitality/food service organizations and career opportunities. Students will be familiarized with the organizational structure and basic functions of departments. MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to: 1. Define hospitality and the philosophy of the hospitality industry. 2. Trace the growth and development of the hospitality and tourism industry. 3. Describe the various cuisines and contributions of leading culinarians. 4. Identify professional organizations within the field; explain purposes and benefits. 5. Outline the organization, structure, and functional areas in various hospitality organizations as a perspective for later courses. 6. Discuss/evaluate industry trends as they relate to career opportunities and the future of the industry. 7. Discuss and evaluate industry trade periodicals. 8. Demonstrate knife skills, hand tools, and equipment operation, emphasizing proper safety and sanitation. 9. Demonstrate how to read and follow a standard recipe. 10. Identify and use utensils, pots and pans. 11. Demonstrate a variety of cooking methods including roasting and baking, broiling, smoking, grilling, griddling, sautéing, frying, deep-frying, poaching and steaming. 12. Demonstrate combined methods of cooking including braising and stewing. 13. Utilize weights and measures to demonstrate proper scaling and measurement techniques. 14. Calculate food, beverage and cost percentages. 15. Demonstrate process of recipe yield adjustment. 16. Demonstrate the process of recipe costing. 17. Determine selling price of menu items. 18. Identify and use herbs, spices, oils and vinegars. 19. Identify and prepare meats, seafood, and poultry. 20. Identify and prepare stocks, soups and sauces. 21. Identify and prepare fruits, vegetable, starches and farinaceous items. 22. Identify and prepare various salads, dressings and marinades. 23. Identify and prepare hot and cold sandwiches. 24. Identify and prepare canapés and cold and hot hour d oeuvre. 25. Identify and prepare breakfast meats, eggs, cereals and battered products. 26. Demonstrate food presentation techniques. 27. Discuss the applicability of convenience, value added, further processed or par-cooked food items. 28. Demonstrate basic garnishes. 29. To develop an understanding of the basic principles of sanitation and safety and be able to apply them.

5 30. Discuss the characteristics, functions and food sources of the major nutrients. 31. Define composting and the different types of composting methods. 32. Identify products appropriate for composting. 33. Identify the benefits to society of recycling. 34. Identify a variety of products that can be recycled in a foodservice operation. 35. Identify a variety of areas where waste control can be implemented in the kitchen. 36. Research recycling and composting policy in your municipality. COURSE CONTENT: Topical areas of study include - The hospitality industry and career opportunities in the field Cooking methods Food products - cooking with judgment Knife skills Basic math functions and measurements EQUIPMENT OPERATION AND MAINTENANCE: Vegetable prep sink Range open burner and flattop Broiler Conventional and convection oven Smoker Deep fat fryer Griddle Commercial dishwasher Chargrill Commercial mixer Steamer Three compartment stainless steel sink with disposal and sprayer Scales Instructional Strategies/Methods- 1. Discussion/Questioning 2. Problem Solving/ Project Based Learning 3. Discovery 4. Role Playing/Simulation 5. Lecture 6. Gaming 7. Group Work 8. Internship 9. Hands-on Lab Activities (kitchen) 10. Mentoring 11. Independent Projects 12. Internet Research Grading: Scale: = A = B = C = D = F Weights: 1. Homework & Journal 10% 2. Exams 30% 3. Projects 10% 4. Lab 25% 5. Attendance 25%

6 Every class day is worth a potential 100 points. Points for each day will be broken down using the following: 25 points for attendance 75 points for academic activity or lab activity Deductions from daily points will be made for excessive horse play or behavior unsuitable, not being in proper uniform or following directions, (Examples- nail polish, jewelry, changing out of uniform before permission is given, leaving your work area dirty, failure to follow instruction and or making little if any effort. Nail polish and incomplete/dirty uniforms are not allowed in the kitchen. This will result in a grade deduction for the day. Nail polish remover is on hand and can be used to avoid grade deduction. Policy on late work, missed test and attendance: Attendance is mandatory. Excused absences don t count against you. It is your responsibility to call off at both A.K SMITH AND YOUR HOME SCHOOL YOUR HOME SCHOOL WILL NOT CONTACT A.K. SMITH. It is the students responsibility to notify Chef Hardy and make up all work missed. Attendance Policy: In this course 3 absences result in a deduction of 1 letter grade, 5 absences result in deduction of 1 letter grade, 7 absences result in a deduction of 1 letter grade, and 9 absences results in a failing grade. 3 tardies will equal one absence. Each day you miss is recorded as a lab grade of zero, even if absence is excused, with the following exceptions: 1. ISTEP/GQE,ACT,SAT, OR PSAT TESTING 2. DOCUMENTED COLLEGE VISIT (DURING ACC SCHOOL TIME) 3. ANY TIME HOME SCHOOL IS OFF FOR VACATION (UNLESS OTHERWISED STATED) WEATHER RELATED DELAYS OR DISMISSALS, OR DOCUMENTED SCHOOL FIELD TRIPS. General Rules & Regulations: 1. Attend all classes, be prepared to start class on time 2. Submit all assignments by due date 3. Read and be prepared to discuss and evaluate all required materials. 4. Participate in all class labs, discussions and activities; MAKE AN EFFORT! 5. Demonstrate knowledge and behavior expected as a professional in your area. 6. Follow all sanitary, safety, and program rules at all times. 7. Be in full clean uniform. 8. Follow the CULINARY CODE of CONDUCT in the lab and classroom. 9. Professionalism, courtesy and respect shall be demonstrate to all fellow students and staff at all times 10. No stealing of food, tools, or materials (RESULTS IN EXPULSION) 11. NO FIGHTING or CONDUCT UNBECOMING (discipline as required) 12. ID MUST BE WORN AT ALL TIMES (INSIDE CHEF JACKET in KITCHEN) 13. If leaving the class room you must have a HALL PASS.

7 Required lab and uniform tools: The culinary uniform consists of: Chef Coat Chef Checkered Pant Hat Apron Thermometer Closed-toe-shoes- non slip ABSOLUTELY NO PIERCING, JEWLERY, OR NAIL POLISH If you lose or damage any article of your uniform, you MUST replace it. Towels will be available to you every day in the kitchen; students should grab one and wear it as a side towel upon entering the kitchen. Your textbook, pen, or pencil, and paper are required in the classroom every classroom day. Point will be deducted for not being prepared. Cell Phone, MP3 Players, and Electronic Device Policy: THE USE OF CELL PHONES IN SCHOOL IS STRICTLY PROHIBITED. No calls or texting are allowed. Phones, MP3 players & other devices should be put away and kept out of sight during class time. If seen, EXPECT TO LOSE IT; it will be taken away for parent retrieval in the office. Additional disciplinary actions may be taken for subsequent usage violations. If you need to contact your family during class time, please ask. Computer Usage Policy: Computers are property of the school. They may be used only for culinary course relate activities unless otherwise stated by your instructor. ALL COMPUTER USAGE REQUIRES CHEF APPROVAL Competition- this program offers students the option to compete in Skills USA. Only the most dedicated and committed students will be allowed to participate. Competition is divided into Culinary and Commercial Baking groups, and participation is individual (not group or team). Requirements: Pay for membership in this national student club Culinary GPA of 3.2 or higher, and a current GPA of 2.5 or higher in your home school (for this year) No behavior or attendance issues during the year. Complete 20 hours of community service prior to February 1, 2015 There is additional cost involved to compete; additional information will be provided in class.

8 CONTACT INFORMATION Mrs. Stephanie Hardy (219) ext Student Signature: Date: Parent Signature: Date: