Culinary Arts II 862-001

2010-2011

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

TEXT:

Culinary Essentials

DESCRIPTION:

862 Culinary Arts / Baking / Food Service

Students are introduced to the world of culinary arts and food service. The preparation of regional and classical foods, production of baked goods, dining room service, human resource management, and sanitation procedures are all taught in this course. Students learn by operating a school-based restaurant that serves the community, through exhibiting their work to culinary professionals. National Educational Technology standards, as well as standards form the American Culinary Federation and 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:

EVALUATION:

Workplace Skills                               50% 

·      Uniform

·      Time

·      Teamwork

·      Behavior

·      Sanitation

·      MEP

·      Money & Resources

·      Quality & Appearance

Academic                                             25%

Tasks                                                 

Internship Assignments

Theory                                                   25%

Reading Assignments/Homework  

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

Culinary Arts II 862

Course Schedule