|
| |
Culinary Exploration
893S-002
2010-2011
1st Quarter 11/10
- 2nd Quarter 01/28 - 3rd Quarter 04/08 - 4th Quarter 06/17
|
Instructor: |
Anthony J. Marsella
Ed.D.,
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:
Handouts
DESCRIPTION:
Culinary Exploration
Students in Culinary Exploration will investigate career choices in culinary
arts and food service. Students will practice skills in sanitation,
equipment use, food preparation, and basic baking. Students learn by
operating a school-based restaurant that serves the community. Standard of
the American Culinary Federation as well as 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.
6. Complete course assessments to
proficiency.
7. Weekly theory classroom
participation.
REQUIREMENTS:
Pocket Notebook & Pen
Complete
Tasks
Complete
Assignments
RESOURCES:
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 |
Culinary Exploration
Course Schedule
Semester
2
|
WEEK |
TOPICS
|
ACF Standards |
Content |
TASKS |
LITERACY
|
NUMERACY
|
|
9/03/10 |
Orientation
|
Orientation |
|
|
|
|
|
9/10/10 |
Career Exploration |
1.5 |
Career Choices |
|
Personal Response to Literature |
|
|
9/17/10 |
Basic Sanitation |
2.3, 2.4 |
Hand washing Temperature Danger Zone Food Handling |
|
Hand Washing Foldable |
|
|
9/24/10 |
Smallwares |
4.2,
5.1, 6.2 |
Common Kitchen tools |
|
Scavenger Hunt |
|
|
10/01/10 |
Equipment Safety |
4.2
5.1, 6.2 |
Mixer, Range, Steamer, Broiler, Grill, Griddle |
|
Scavenger Hunt |
|
|
10/08/10 |
Knife Skills |
4.1 |
Parts, Care and Use, Handling |
|
Parts of a Knife Follow Along |
|
|
10/15/10 |
Product Identification
Produce |
4.9 |
Common Produce |
|
|
|
|
10/22/10
|
Product Identification
Meats, Poultry, Seafood |
4.7 |
Common Meats, Poultry, and Seafood |
|
|
|
|
10/29/10
|
Standardized Recipes |
4.4, 4.17 |
Usage, Conversion |
|
|
Ratios & Proportions |
|
11/05/10
01/06/11 |
Basic Cooking Methods |
4.5 |
Baking, Roasting, Sautéing, Frying, Grilling, Broiling, Boiling,
Steaming |
|
|
|
|
11/05/10 |
Basic Baking Methods |
|
Formulas, Leavening Agents, Mixing Methods |
11/5 Demonstration on Leavening Agents
11/8 Demonstration on Flours |
|
|
|
11/12/10
End of 1st
Quarter |
Basic Baking Methods |
6.1, 6.2, 6.4, |
Formulas, Mixing Methods |
Baking Task
(Gingerbread Task) |
|
|
|
11/19/10
(10/22/10) |
Dining Room Setup |
9.1 |
Basic Table Service, Table Setup |
|
|
|
|
12/03/10 |
International Cuisine
Soups |
4.8 |
Types, Basic Preparation |
|
|
|
|
12/10/10 |
International Cuisine
Salads |
4.10 |
Types, Preparation, |
|
|
|
|
12/17/10 |
International Cuisine
Entrees |
4.7 |
Pasta, Meats, Poultry, Seafood Recipes |
|
|
|
|
1/07/11
|
International Cuisine
Desserts |
6.7, 6.9, 6.10, 6.12 |
Dessert Recipes |
|
|
|
|
1/14/11
|
Exam Review
|
|
|
|
|
|
|
1/21/11
|
Final Practical Exam |
|
|
Cooking Task
(Pasta Task) |
|
|
|
1/28/11
End of 2nd
Quarter & Semester 1 |
Final Written Exam |
|
|
|
|
|
|
Semester 2 |
|
|
|
|
|
|
|
WEEK |
TOPICS
|
ACF Standards |
Content |
TASKS |
LITERACY
|
NUMERACY
|
|
2/04/11 |
Orientation
|
Orientation |
|
|
|
|
|
2/11/11 |
Career Exploration |
1.5 |
Career Choices |
|
Personal Response to Literature |
|
|
2/25/11 |
Basic Sanitation |
2.3, 2.4 |
Hand washing Temperature Danger Zone Food Handling |
|
Hand Washing Foldable |
|
|
3/04/11 |
Smallwares |
4.2,
5.1, 6.2 |
Common Kitchen tools |
|
Scavenger Hunt |
|
|
3/11/11 |
Equipment Safety |
4.2
5.1, 6.2 |
Mixer, Range, Steamer, Broiler, Grill, Griddle |
|
Scavenger Hunt |
|
|
3/18/11 |
Knife Skills |
4.1 |
Parts, Care and Use, Handling |
|
Parts of a Knife Follow Along |
|
|
3/25/11
5/30/11
|
Basic Cooking Methods |
4.5 |
Baking, Roasting, Sautéing, Frying, Grilling,
Broiling, Boiling, Steaming |
|
|
|
|
4/01/11
|
Basic Baking Methods |
|
Formulas, Leavening Agents, Mixing Methods |
|
|
|
|
4/08/11
End of 3rd
Quarter |
Basic Baking Methods |
6.1, 6.2, 6.4, |
Formulas, Mixing Methods |
Baking Task
|
|
|
|
4/15/11
4/05/11 |
Dining Room Setup |
9.1 |
Basic Table Service, Table Setup |
|
|
|
|
4/29/11 |
International Cuisine
Soups |
4.8 |
Types, Basic Preparation |
|
|
|
|
5/06/11 |
International Cuisine
Salads |
4.10 |
Types, Preparation, |
|
|
|
|
5/13/11
6/11
|
International Cuisine
Entrees |
4.7 |
Pasta, Meats, Poultry, Seafood Recipes |
|
|
|
|
5/20/11 |
International Cuisine
Desserts |
6.7, 6.9, 6.10, 6.12 |
Dessert Recipes |
|
|
|
|
5/27/11 |
Exam Review
|
|
|
|
|
|
|
6/03/11 |
Final Practical Exam |
|
|
Cooking Task (Pasta Task) |
|
|
|
6/10/11
|
Final Written Exam |
|
|
|
|
|
|
6/17/11
End of 4th
Quarter &
Semester 2 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
