Syllabus

Mrs. Jackson

Food Preparation and Service Syllabus

Teacher: Jessica Jackson

Contact Information: jjackson@greenville.k12.sc.us or jjackson@greenvilleschools.us

Textbook Title/Instructional Resource: On Cooking, On Baking, Pro-Start Culinary Curriculum, CHI Curriculum

Course Title: Food Preparation and Service

Course Description: Course is a comprehensive exposure to skills needed to gain employment in the Food Service industry.

Learning Objective for this course: The student will be able to independently perform tasks related to the culinary skills taught, and the methods used.

Course Scope and Sequence:

• Knife Skills

• Salads and Dressings

• Egg Cookery

• Breakfast Cookery

• Biscuits and Scones

• Cake Donuts/Puff Pastry/Danish

• Sandwich Prep

• Soups

• Sauces

• Pasta

• Potatoes

• Rice

• Vegetables/Salting

• Stir Fry Basics

• Grilling

• Muffins/Quick Breads

• Brownies

• Mystery Basket (Recipe Creation with Ingredients Given)

Materials Needed for Class: Student Issued Computer (all other materials will be provided)

Classroom Expectations: See West Greenville (school-wide) expectations. Also, Food Preparation students must attend our weekly trip to CHI as part of their classroom participation.

Grading Policy/Practices:

• Daily work will be graded for accuracy and effort.

• Major Grades will be both formal assessments and project based.

• Greenville County Assessment Guidelines and Grading Policies will be followed in this class.

Late Work Procedues: Any student will be allowed to makeup missing work by coordinating this with Mrs. Jackson

Redo/Retake/Revision Procedures: Any student will be allowed to redo work by coordinating this with Mrs. Jackson