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Culinary Arts I
861
2011-2012
1st Quarter 10/28
- 2nd Quarter 01/13 - 3rd Quarter 03/30 - 4th Quarter 06/14
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Instructor: |
Anthony J. Marsella Ed.D.,
NBCT, CEC, CCE |
Office:
Media Center |
Coventry High School
40 Reservoir Road
Coventry, RI 02816 |
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Phone: |
401-822-9499 X188 |
Office Hours:
6:30 am - 7 am
2 pm – 3 pm |
By Appointment
Advisory or Academic Lab -
Media Center |
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E-mail |
marsellaanthony@coventryschools.net |
TEXT:
Culinary Essentials
Replacement Cost $50.00
DESCRIPTION:
861 Culinary Arts / Baking / Food
Service 1
This class focuses on the exploration of the hospitality and food service
industry. Topics include safety, sanitation,
mathematical skills, and food preparation. Students will be introduced to the
operations of a working
restaurant, the Knotty-Oak Room, an on-campus student-run restaurant and will
learn how to run the dining room and begin working as a chef. Students
will begin working on their capstone project in this course. This course
is a prerequisite to Culinary Arts 2. This course meets for one block every
other day.
Big Ideas Covered in this Course
| Safety & Sanitation |
The Dining Experience |
| HACCP |
Baking Techniques |
| Equipment & Technology |
Breakfast Cookery |
| Knives & Smallwares |
Food Service Career Opportunities |
| Customer Service |
Becoming a Culinary Professional |
| Using Standardized Recipes |
Cooking Techniques |
| Seasonings & Flavorings |
Poultry Cookery |
Behavior Expectations:
1.
Achieve passing grades
on all coursework.
2.
Complete all assignments and
tasks to proficiency by
due date.
3.
Hands on participation in the operation
of a food service establishment according to industry standards at a proficient skill level.
4.
Conduct yourself in a safe &
trustful manner 100% of the time.
5. Respect yourselves, respect
others and respect your property and the property of others.
6. Complete all assigned tasks to
proficiency with formative reflections.
7. Complete course assessments to
proficiency.
8. Participate in weekly classroom
theory.
Course Materials:
2" Binder
1 Ream Loose-leaf
1 Box Separator and/or Tabs
Pen or Pencil
Pocket Pad
Industry Standard Uniforms – 2 each
dining room & culinary (1 culinary uniform provided (at half price), others may be purchased for
approximately $50.00)
RESOURCES:
http://faculty.coventryschools.net/MarsellaAnthony/culinary_arts.htm
Engrade online grades for this
course
www.engrade.com
How to get Help:
Email
Office Hours 6-7 am or 2-3 pm
Academic Lab
By Appointment
Grading System:
Workplace Skills 50%
Rubric:
http://faculty.coventryschools.net/MarsellaAnthony/career_capstone.htm
Academic
25%
Tasks
Journals
Math Assignments
Theory
25%
Homework
Tests
Formative Assessments
EXAMS:
Course Assessments
20%
·
Mid-term and final -
Performance and written exams
Makeup Policy
Any missing work must be
completed within seven days of the due date this includes missing class days.
Missing classes may be made
up during an agreed upon time (before school, after school, academic lab) or by writing a paper on and
agreed upon topic.
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 |
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C- |
= |
70-72 |
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D |
= |
65-69 |
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F |
= |
0-64 |
861 Culinary Arts I
Course Calendar
and Due Dates
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WEEK |
CHAPTERS |
TOPIC |
ACF
Standards |
TASKS |
INTERNSHIP
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LITERACY
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NUMERACY
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9/02/11 |
Orientation |
Uniforms
Books
Forms |
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9/09/11 |
Chapter 7
Pg. 154-173
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Safety & Sanitation
Principles
Pg. 174 Check Your
Knowledge |
ACF 2.1,2,3,4,5,7,9,10,15 |
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Set Up Internship |
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9/16/11 |
Chapter 8
Pg. 176-195 |
HACCP Applications
Pg. 196 Check Your
knowledge
Test Chapter 7 |
ACF 2.14 |
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Capstone Proposal Part 1 |
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9/23/11 |
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Test Chapter 8 |
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Sanitation Task |
Capstone Proposal Part 2 |
Journal
The Importance of Sanitation |
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09/30/11 |
Chapter 9
Pg. 202-227
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Equipment & Technology
Pg. 228 Check Your
Knowledge
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ACF 4.2,4 ACF 5.1
ACF 6.2 |
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10/07/11 |
Chapter 10
Pg. 230-251 |
Knifes & Small wares
Pg. 252 Check Your
Knowledge
Test Chapter 9 |
ACF 4.1 |
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10/14/11 |
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Test Chapter 10 |
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Equipment Task
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Journal Proper use of equipment |
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10/21/11
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Chapter 3
Pg. 66-87 |
Customer Service
Pg. 86 Check Your
Knowledge
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ACF 11.2,8 |
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10/28/11
End of 1st
Quarter |
Chapter 4
Pg. 90-107 |
The Dining Experience
Pg. 108
Check Your Knowledge
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ACF 11.1,3,4,5,6,7 |
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Journal Internship Overview |
N&O
10-4 |
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11/09/11
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Test Chapter 4
Test Chapter 3 |
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Customer Service Task |
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Journal The importance of good customer service |
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11/18/11
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Chapter 27
Pg. 604-62 |
Baking Techniques
Pg. 628 Check Your
Knowledge
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ACF 6.1,3,4 |
Baking Task |
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N&O
10-4 |
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11/23/11
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Chapter 28
Pg. 630-37 |
Yeast Breads & Rolls
Pg. 694 Check Your Knowledge
Test Chapter 27 |
ACF 6.5 |
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N&O
10-4 |
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12/02/11 |
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Test Chapter 28 |
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Journal Baking techniques |
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12/09/11
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Chapter 29
Pg. 652-62 |
Quick Breads
Pg. 666 Check Your
Knowledge
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ACF 6.6 |
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N&O
10-4 |
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12/16/11 |
Chapter 17
Pg. 386-401 |
Breakfast Cookery
Pg. 406 Check Your
Knowledge
Test Chapter 29 |
ACF 4.13 |
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N&O
10-4 |
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01/06/12
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Test Chapter 17 |
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Breakfast Task |
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Journal Breakfast |
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01/13/12
End of 2nd
Quarter & Semester 1 |
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Culinary Task Portfolio |
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01/20/12
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Mid Term Written Exam |
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01/27/12
11/7/11 |
Chapter 1
Pg. 16-35 |
Foodservice Career
Opportunities
Pg. 36 Check Your
Knowledge
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ACF 1.1,2,3 |
Career Task |
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Journal My Career Choice |
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02/03/12
11/7/11 |
Chapter 2
Pg. 38-63 |
Becoming a Culinary
Professional
Pg. 64 Check Your
Knowledge
Test Chapter 1 |
ACF 1.4,5,6,7 |
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02/10/12 |
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Test Chapter 2 |
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03/02/12
02/07/12 |
Chapter 13
Pg. 298-311 |
Recipes
Pg. 312 Check Your
Knowledge
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ACF 4.3 |
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N&O
10-4 |
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03/09/12 |
Chapter 15
Pg. 338-355 |
Cooking Techniques
How Cooking Alters Food
Test Chapter 13 |
ACF 4.5 |
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Journal Explain how cooking effects food |
N&O
10-4 |
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03/16/12
02/13/12 |
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Test Chapter 15
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Recipe Task |
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Journal The components of a recipe |
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03/23/12
03/01/12 |
Chapter 16
Pg. 358-383
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Seasonings And Flavorings
Pg. 384 Check Your Knowledge
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ACF 4.6 |
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Journal The importance of Seasoning |
N&O
10-4 |
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03/30/12
End of 3rd
Quarter |
Chapter 21
Pg. 468-478 |
Soups & Appetizers
Section 21-1 – Soups
Pg. 478
Knowledge Check
Test Chapter 16 |
ACF 4.8 |
Seasonings Task
3/9/12 Due |
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N&O
10-4 |
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04/04/12
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Test Chapter 21 |
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Soup Task |
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Journal The essential elements of a soup |
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04/13/12
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Chapter 19
Pg. 434-449 |
Hot & Cold Sandwiches
Pg. 448 Check Your
Knowledge
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ACF 4.11 |
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N&O
10-4 |
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04/27/12 |
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Test Chapter 19 |
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Sandwich Task |
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Journal The essential components of a sandwich |
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05/04/12
3/19/12 |
Chapter 23
Pg. 508-16
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Poultry Cookery
Pg. 524
Check Your
Knowledge |
ACF 4.7 |
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N&O
10-4 |
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05/11/12
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Poultry Task
Test Chapter 23 |
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05/18/12 |
Chapter 25
Pg. 559-67 |
Pasta & Grains
Section 25-2 – Grains
Pg. 567 Knowledge Check |
ACF 4.9 |
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N&O
10-4 |
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05/25/12 |
Chapter 26
Pg. 579-590 |
Fruits, Vegetables, &
Legumes
Section 26-2 – Vegetables
Pg. 590 Knowledge Check
Test Chapter 25 |
ACF 4.9 |
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N&O
10-4 |
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06/01/12 |
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Test Chapter 26
Culinary Task Portfolio
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06/08/12
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Final
Performance and Written Exam |
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Cooking a Meal Task |
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Journal Meal Preparation |
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06/14/12
End of 4th
Quarter &
Semester 2 |
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