Culinary Arts
Mrs. Joanne Trcka
Key elements to success in class and life:
Situational Awareness
Dress for the occasion
Hygiene - look and feel your best
Use the common sense you were given, listen to that little voice in your head
It's the little things, pay attention to detail
Successful completion of this class can provide credit for courses at ACC's Culinary Program.
CHEF 1301 Basic Food Preparation
PSTR 1301 Fundamentals of Baking
For students to earn credit:
Must have an 80 or higher end-of-course average
Must make a 70% or higher on the assessment required by ACC.
COURSE SYLLABUS
Chef Trcka - Culinary Arts
Room #1140
Email: joanne_trcka@roundrockisd.org
Tutorials: By appointment
Course Information
This course is designed to help students establish a platform for a career in the foodservice culinary industry. The program is designed as a comprehensive introduction to the commercial culinary environment. It uses a commercially equipped kitchen as a learning lab while coordinating complementary educational opportunities within the foodservice community. It integrates course material and student activities within the school’s existing curriculum and focuses on the acquisition of culinary, business, technical and problem-solving skills that will give students the tools to successfully continue their foodservice education and/or position themselves for success in a competitive food service environment
Grading
50% - Formative grades, which can include …
In-class work, quizzes, homework, food journal checks & preparedness for class.
40% - Summative grades, which include written and practical exams.
10% - Lab grades, which includes
proper dress code, professionalism, teamwork, food handling, and following proper procedures.
rubrics and reflections
Other items that can affect grades
o Participation – inactivity will result in a reduction of your grade
o Safety/sanitation – not practicing this will result in a reduction of your grade
o Attendance – habitual lateness or walking out early = reduction of grade
Course Requirements
Students are expected to meet the same physical demands and be exposed to the same working conditions typical of a foodservice business such as:
· Standing and walking on hard floors for up to 3hours.
· Working with hot surfaces, steam and wet floors.
· Heavy lifting.
· Productively working around hot room temperatures and loud noises.
· Handling sharp knives and potentially dangerous equipment.
· Heavy cleaning of floors, work-surfaces, tools and equipment.
· Taking irregular work breaks.
· Dealing with high-pressure work deadlines.
Texts
The Culinary Professional, 3rd edition, John Draz and Christopher Koetke, © 2017, Goodheart-Wilcox (accessible though classlink)
ServSafe® Essentials, 6th Edition, © 2008 (w/ 2017 Food Code updates), National Restaurant Association Educational Foundation (provided by teacher)
Throughout the course your instructor will assign additional reading.
Recommended Uniforms
Uniform jackets, hats and aprons will be available to the student.
Students are expected to provide the following items of clothing that are clean and in good repair.
Closed-toe work-shoes or sneakers with non-skid soles (required).
Long pants, long skirt, shirts that cover the midriff.
Students who are not dressed properly will not be allowed to participate in the kitchen activities and will be expected to complete an alternative assignment.