H267: Culinary Arts 2

Course Information:

Syllabus
Daily Agenda
Course Description: Students expand their cooking and collaboration skills and are introduced to quantity food production while working in kitchen labs to plan, prepare, serve and evaluate a variety of foods. Students will practice practical applications of reading, math, and teamwork while learning about measurement and nutrition. Students have the opportunity to earn their Illinois Food Handlers Certificate while learning about kitchen safety & sanitation. Units include: meats, vegetables, seafood, cakes, soups, sauces, appetizers, special diets & international cuisine. H66502: Harper College FSM109 Intro to Food Prep/Production, 4 credit hours.
- ONE YEAR
- PREREQUISITE: H266

Culinary Arts 2 favorite recipes:

Critical Learning Standards:

CLS 1: Safety and Sanitation

Students will display proper food safety & sanitation procedures.

A. Students will collaborate and communicate consistently and effectively to display proper food safety and sanitation.
B. Practice standard personal hygiene and wellness procedures.
C. Demonstrate safe food handling and preparation techniques that prevent cross-contamination from potentially hazardous foods and food groups.
D. Demonstrate procedures for cleaning and sanitizing equipment.
E. Prepare for the Illinois Food Handler certification exam. (h267/h665)

CLS 2: Equipment Use

Students will accurately select and use kitchen equipment.

A. Students will collaborate and communicate consistently and effectively to accurately select and use kitchen equipment.
B. Demonstrate procedures for safe use of equipment and tools.
C. Identify a variety of types of equipment for food processing, cooking, holding, storing, and serving.
D. Demonstrate intermediate skills in safe handling of knives, tools, and equipment.

CLS 3: Measurement

Students will accurately measure ingredients.

A. Students will collaborate and communicate consistently and effectively to accurately measure ingredients.
B. Identify measuring tools.
C. Demonstrate proper measuring techniques.

CLS 4: Follow a recipe

Students will successfully follow recipe directions.

A. Students will collaborate and communicate consistently and effectively to successfully follow recipe directions.
B. Understand and demonstrate skill for a variety of cooking methods.
C. Apply the fundamentals of temperature and cooking methods to cooking a variety of foods.
D. Interpret and apply recipe directions.
E. Implement intermediate culinary techniques in recipes.

CLS 5: Time Management

Students will manage time effectively to complete labs.

A. Students will collaborate and communicate consistently and effectively to manage time to complete labs.
B. Apply time management, organizational, and process skills to prioritize tasks and achieve goals.
C. Apply the fundamentals of time, temperature and cooking methods to a variety of foods.
D. Demonstrate production techniques and procedures that meet class time limitations.

Teacher Information:

Mrs. Kerry Frost: kfrost@d211.org

Family and Consumer Sciences

Schaumburg High School

1100 W. Schaumburg Road

Schaumburg, IL 60194

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