Syllabus

CULINARY ARTS CLASS SYLLABUS

Course:    Institutional Food Management       Classroom: D216 / Kitchen/ Lab D

 Course Description:

This competency-based course is geared to prepare our scholars for post secondary education and /or to pursue a career in the Food Service or Hospitality Industry by teaching skills relevant to industry standards identified by the Dept. of Education

Course Objectives: Upon completion of the course students will demonstrate mastery / proficiency of task in the following areas (according to grade level):

·       Demonstrate Knowledge of Food Industry

·       Follow Safety & Sanitation Procedures

·       Follow Purchasing, Receiving & Storage Procedures

·       Demonstrate Skills in Garde Mange

·       Demonstrate Use & Care of Cutting Tools & Mechanical Equipment

·       Follow Standard Recipes

·       Demonstrate Knowledge of Nutrition

·       Prepare Breakfast Foods

·       Prepare Vegetables & Fruits

·       Demonstrate Knowledge of Beverages

·       Prepare Pasta & Rice

·       Prepare Cheese

·       Prepare Salads, Fruits & Dressings

·       Properly Add Seasonings to Foods

·       Prepare Stocks, Soups and Sauces

·       Prepare International Cuisine

·       Identify, Prepare & Cook Meats

·       Prepare Seafood and Poultry

·       Demonstrate Skills Basic Baking Practices

·       Plan and Cost Menus

·       Institutional Food Service Procedures

·       Perform Front of the House Operations

·       Perform Dining Room Service

Grading Policy: Scholars will be graded on:

·   40% Assessments - Written / Performance Labs/ Quizzes /  Projects

·   50% Student Classwork – In-class assignments, Google Classroom assignments, Homework, Transition Tickets

·   10% Participation – Attendance (punctuality, prepared for class), Active Participation (work ethics, Do Now, Exit Ticket) , Professional Participation (career-based workshops, trips, special events). 1 Required.

• Extra credit is rarely offered in this class.  It will be at the discretion of the instructor and will not be offered in place of missed assignments.

Overall Classroom Expectations:

·   Attendance: Daily attendance is vital. Excessive absenteeism could have a profound effect on a student’s grade. It is important to make up your work when you are absent.

·   Participation: Active participation is also essential for successful mastery of culinary skills.

·   Preparedness: It is imperative that students bring their required supplies to class every day.

·   Bathroom – No bathroom use within 15 min of the start or ending of class. 3 students may use the bathroom per class. Bathroom tickets will be distributed per quarter and can be turned in for additional points if they are not used during the quarter.  

·   Cell Phones – CELL PHONES ARE NOT TO BE SEEN OR HEARD IN THE CLASS OR LAB.

·   Hoodies – Hoodies are not permitted to be work in the class or lab

·   Policies & Procedures: You are expected to follow the policies and procedures outlines in the school handbook and the policies and norms set for the classroom at all times.

·   THE ABOVE EXPECTATIONS ARE TIED TO A DAILY POINT SYSTEM & YOUR OVERALL GRADE

Consequences: The following consequences will be initiated for scholars who do not adhere to our classroom expectations in this order:

1. Student Conference. 2. Parent Contact / Meeting   3. Formal Write-up & Referral

Uniform Policy & Dress Code

·       Students will be required to maintain a clean and professional appearance at all times while in the culinary LAB & KITCHEN. We have a washer and dryer on hand to assist you in this process.

·       Scholars are required to wear the school uniform daily.

·       Students will be required to wear the culinary uniform on lab days and special culinary events, which includes: Chef Coat Chef Hat and Slip Resistant Shoes. Large earrings and open shoes are unacceptable. All loose hair must be restrained in a hairnet and/or with chef hat while in the lab. Beard net must be worn if applicable.

·   If you are not prepared with your proper uniform you will not be allowed in the production, kitchen or service areas, THIS WILL DIRECTLY AFFECT YOU GRADE.

Required Supplies:

• Class: 1” Binder, Lined Paper, Dividers (3-5), Sheet Protectors for Certificates, recipes, etc. (3-5), writing utensils (pencils and/or pens).  

·       Lab: Chef Coat, Chef Hat & Slip Resistant/ Enclosed Shoes (NO CROCS ON LAB DAYS)

·       SOPHOMORES & NEW STUDENTS WILL RECEIVE NEW UNIFORMS UPON COMPLETION OF SP2 CERTIFICATIONS: WORKPLACE SAFETY AND FOOD SAFETY CERTIFICATIONS.

·   Seniors will receive new senior aprons.

·   All other scholars have received uniforms. If you do not have your uniform replacement items must be purchased at the student’s expense or earned by working in the kitchen after school.

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