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 manor 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 Introduction to Culinary Arts
Course Schedule
|
WEEK |
CHAPTERS |
TOPIC |
|
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 |
|
|
|
|
|
|
|
|
