Syllabus

Culinary Arts III

863

2011-2012

1st Quarter 10/28 - 2nd Quarter 01/13 - 3rd Quarter 03/30 - 4th Quarter 06/14

Instructor:

Anthony J. Marsella Ed.D., 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

Advisory or Academic Lab - Media Center

E-mail

marsellaanthony@coventryschools.net

TEXT:

Culinary Essentials

Replacement Cost $50.00

DESCRIPTION:

Culinary Arts III/ Baking / Food Service 3

This advanced course strengthens students' management, cooking, and baking technical skills. The students will increase their knowledge of ingredients, international cuisine, styles of service, and how food service events are performed. Upon successful completion of this two-year program, students taking and passing the National Occupational Competency Test will receive an American Culinary Certificate. This certificate entitles the student to post-secondary educational opportunities. Community service activities are embedded in this course. Students will explore post secondary opportunities through visits to post-secondary instructions and industry related guest speaker. This course meets for two blocks every other day.

Big Ideas Covered in this Course

Advanced Baking	Fish & Shellfish
Garde Manger	Desserts
Culinary Nutrition	Cost Control Techniques
Menu Planning	NOCTI Written & Practical Exam Preparation and SafeServe Certification

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 your online grades for this course

www.engrade.com

How to get Help:

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
C-	=	70-72
D	=	65-69
F	=	0-64

Culinary Arts III

Course Calendar and Due Dates

WEEK	TOPICS	ACF Standard	CHAPTERS	THEORY	TASKS	Learner Expectations	LITERACY	NUMERACY
9/02/11	Orientation
9/12/11	Yeast Breads	ACF 6.5	Chapter 28	KC 28 – 1 ,2		LE 7	R – 7,8	N&O 10-4
9/19/11	Quick Breads	ACF 6.6	Chapter 29 Test Chapter 28	CYK 29 p. 666		LE 7	R – 7,8	N&O 10-4
9/26/11	Quick Breads Cont.		Test Chapter 29	Quick bread project
09/30/11	Cakes	ACF 6.10	Chapter 30 – 2	KC 30 – 2		LE 7	R – 7,8	N&O 10-4
10/07/11	Cakes Cont.		Test Chapter 30-2		Cake Making Task	LE 2,7	W-6, W-7, W-8 W-14
10/14/11	Garde Manger	ACF 5.1-6	Chapter 18	KC 18 – 1,3,4		LE 7	R – 7,8	N&O 10-4
10/21/11	Garde Manger Cont.			Garde Manger project
10/28/11 End of 1^st Quarter	Seafood basics	ACF 4.7	Chapter 22	KC 22 – 1, 2, 3		LE 7	R – 7,8	N&O 10-4
11/09/11	Seafood Shellfish			Shellfish project
11/18/11	Seafood Fish Preparation				Plated Seafood Task	LE 2,7	W-6, W-7, W-8 W-14
11/23/11	Seafood Cont.
12/02/11 1/31/12	Nutrition	ACF 8.1-4	Chapter 11	KC 11 – 1,2,3		LE 7	R – 7,8	N&O 10-4
12/09/11 1/31/12	Nutrition Cont.			Nutrition project
12/16/11 02/06/12	Menu Planning	ACF 10.1-5	Chapter 12	KC 12 – 1,2,3,4	Decorative Sugar Task	LE 2,7	R – 7,8 W-6, W-7, W-8 W-14	N&O 10-4
01/06/12 02/06/12	Menu Planning Cont.			Menu project
01/13/12 End of 2^nd Quarter & Semester 1	ACF Sanitation & Safety Review 3/6/12
01/20/12	ACF Large & Small Equipment Review 3/12/12
01/27/12 04/03/12	ACF Cold Food Preparation Review
02/03/12 04/03/12	ACF Vegetable Preparation Review
02/10/12 04/09/12	ACF Starches Review
03/02/12 04/09/12	ACF Soups, Stock, Sauces Review
03/09/12 03/05/12 04/03/12	ACF Meats, Poultry, Seafood Review	ServeSafe Chapters 1-4 3/12/12
03/16/12 04/09/12	ACF Breakfast Review	ServeSafe Chapters 5-6
03/23/12	ACF Management Skills Review	ServeSafe Chapters 9-12
03/30/12 End of 3^rd Quarter	ACF Customer Service Review	ServeSafe Chapters 13-15
04/04/12	ACF Recipes, Menus, Nutrition Review	ServeSafe Practice Test
04/13/12	ACF Baking Review
04/27/12	NOCTI Practical Test Training
05/04/12	NOCTI Practical Test Training
05/11/12	NOCTI Practical Test Training
05/18/12	NOCTI Practical Test
05/25/12	NOCTI Written Test
06/01/12	SAFE- SERVE Exam
06/08/12
06/14/12 End of 4^th Quarter & Semester 2