Culinary Arts I 861

2009-2010

 

1st Quarter 11/10 - 2nd Quarter 01/28  - 3rd Quarter 04/08 - 4th Quarter 06/17

 

 

Instructor:

Anthony J. Marsella CAGS, NBCT, CEC, CCE

Office:

Media Center

Coventry High School
40 Reservoir Road
Coventry, RI 02816

Phone:

401-822-9499 X188

Office Hours:

6:30 am - 7 am

2 pm – 3 pm

By Appointment

E-mail

marsellaanthony@coventryschools.net

 

 

TEXT:

 

Culinary Essentials

 

DESCRIPTION:

 

861 Culinary Arts / Baking / Food Service

Students are introduced to the world of culinary arts and the food service industry. This course is designed to familiarize students with the basics of the food service industry, including sanitation, dining service and basic culinary skills. Students learn by operating a school-based restaurant serving the community and through exhibiting their work to culinary arts professionals. The American Culinary Federation Standards and Rhode Island Grade Span Expectations are applied to this course.

 

GOALS:

1.  Achieve grades of "B" or above.

2.  Complete all assignments by due date.

3.  Participate in the operation of a food service establishment according to industry standards at a skill level of a “B” or above.

4.  Conduct yourself in a safe & trustful manner 100% of the time.

5. Complete all assigned tasks to proficiency with formative reflections.

6. Complete course assessments to proficiency.

7. Weekly theory classroom participation.

 

 

 

REQUIREMENTS:

Notebook & Pen

Industry Standard Uniforms – 2 each dining room & culinary

Completed Tasks

Completed Assignments

 

 

RESOURCES:

 

http://faculty.coventryschools.net/marsellaanthony/intro_to_culinary_arts.htm

 

EVALUATION:

Workplace Skills                            50% 

·      Uniform

·      Time

·      Teamwork

·      Behavior

·      Sanitation

·      MEP

·      Money & Resources

·      Quality & Appearance

Academic

Tasks                                                  25%

Theory

Reading Assignments/Homework   25%

 

EXAMS:

Course Assessments                        20%

·      Mid-term and final - Performance and written exams

 

Grade Scale

 

A+

=

97-100

A

=

93-96

A-

=

90-92

B+

=

87-89

B

=

83-86

B-

=

80-82

C+

=

77-79

C

=

73-76

C-

=

70-72

D

=

65-69

F

=

0-64

 

 

861 Culinary Arts I

Course Schedule

 

WEEK

CHAPTERS

TOPIC

 TASKS
INTERNSHIP
LITERACY
NUMERACY

9/03/10

Orientation

Uniforms

Books

Forms

        

9/10/10

Chapter 7

Pg. 154-173

 

Safety & Sanitation Principles

Pg. 174 Check Your Knowledge

        

9/17/10

Chapter 8

Pg. 176-195

HACCP Applications

Pg. 196 Check Your knowledge

Test Chapter 7

        

9/24/10

 

Sanitation Task

Test Chapter 8

        

10/01/10

Chapter 9

Pg. 202-227

 

Equipment & Technology

Pg. 228 Check Your Knowledge

 

        

10/08/10

Chapter 10

Pg. 230-251

Knifes & Small wares

Pg. 252 Check Your Knowledge

Test Chapter 9

        

10/15/10

 

Equipment Task

Test Chapter 10

        

10/22/10

 

 

Chapter 3

Pg. 66-87

Customer Service

Pg. 86 Check Your Knowledge

 

        

10/29/10

 

Chapter 4

Pg. 90-107

The Dining Experience

Pg. 108 Check Your Knowledge

Test Chapter 3

        

11/05/10

 

 

Customer Service Task

Test Chapter 4

        

11/12/10

End of 1st Quarter

Chapter 27

Pg. 604-62

Baking Techniques

Pg. 628 Check Your Knowledge

 

        

11/19/10

 

Chapter 28

Pg. 630-37

Yeast Breads & Rolls

Pg. 694 Check Your Knowledge

Test Chapter 27

        

12/03/10

 

Baking Task

Test Chapter 28

        

12/10/10

Chapter 29

Pg. 652-62

Quick Breads

Pg. 666 Check Your Knowledge

 

        

12/17/10

Chapter 17

Pg. 386-401

Breakfast Cookery

Pg. 406 Check Your Knowledge

Test Chapter 29

        

1/07/11

 

 

Breakfast Task

Test Chapter 17

        

1/14/11

 

 

Culinary Task Portfolio

        

1/21/11

 

 

Mid Term Written Exam

        

1/28/11

End of 2nd Quarter & Semester 1

Chapter 1

Pg. 16-35

Foodservice Career Opportunities

Pg. 36 Check Your Knowledge

 

        

2/04/11

Chapter 2

Pg. 38-63

Becoming a Culinary Professional

Pg. 64 Check Your Knowledge

Test Chapter 1

        

2/11/11

 

Career Task

Test Chapter 2

        

2/25/11

Chapter 13

Pg. 298-311

Recipes

Pg. 312 Check Your Knowledge

 

        

3/04/11

Chapter 15

Pg. 338-355

Cooking Techniques

How Cooking Alters Food

Test Chapter 13

        

3/11/11

 

Recipe Task

Test Chapter 15

 

        

3/18/11

Chapter 16

Pg. 358-383

 

Seasonings And Flavorings

Pg. 384 Check Your Knowledge

 

        

3/25/11

 

Chapter 21

Pg. 468-478

Soups & Appetizers

Section  21-1 – Soups

Pg. 478 Knowledge Check

Test Chapter 16

        

4/01/11

 

 

Soup Task

Test Chapter 21

        

4/08/11

End of 3rd Quarter

Chapter 19

Pg. 434-449

Hot & Cold Sandwiches

Pg. 448 Check Your Knowledge

 

        

4/15/11

 

Sandwich Task

Test Chapter 19

        

4/29/11

Chapter 23

Pg. 508-16

 

Poultry Cookery

Pg. 524 Check Your Knowledge

        

5/06/11

 

Poultry Task

Test Chapter 23

        

5/13/11

 

 

Chapter 25

Pg. 559-67

Pasta & Grains

Section 25-2 – Grains

Pg. 567 Knowledge Check

        

5/20/11

Chapter 26

Pg. 579-590

Fruits, Vegetables, & Legumes

Section 26-2 – Vegetables

Pg. 590 Knowledge Check

Test Chapter 25

        

5/27/11

 

Test Chapter 26

Culinary Task Portfolio

 

        

6/03/11

 

Cooking a Meal Task Final Performance Exam

 

        

6/10/11

 

 

Cooking a Meal Task Final Performance Exam

 

        

6/17/11

End of 4th Quarter &

Semester 2

 

Final Written Exam