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Culinary Syllabus and Shop Rules Grades 11 & 12 ← Back to All Pages

Michael McDowell

Culinary Grading Policy

1.     Kitchen Production 50%

2.     Chapter Tests 20%

3.     Homework 10%

4.     Portfolio/Notebook 10%

5.     Trimester Exam 10%

Note: 1 letter grade will be lost per day for homework and projects handed in late.

Grade 11 Syllabus

Syllabus

Technology Course: Culinary Arts

Grade Level:  9/Freshman/ Phase 3      12-16 to 6-11-09

Year:  2009-2010

Course Requirements: Positive Attitude and Punctuality, Proper Culinary Uniform, Tan Soled Work boots, Knife kit, Culinary Essentials Textbook, Large notebook, Small notebook, Portfolio with tabs, Black or Blue Pen, no. 2 Pencil.

Culinary Arts Course Description:

EXPLORATORY AND INTRODUCTION TO CULINARY ARTS (3 credits)
All Grade 9 students go through the Exploratory Program. Students deciding to enter the field of culinary arts will be introduced to the basics of safety, sanitation and personal hygiene, as well as equipment identification and use. Students will rotate through different kitchen stations learning basic operating procedures in the production of foods for the school lunch program. All students will make hot foods and learn basic garnishing and portion control. Cold sandwiches and basic desserts will be taught during the freshman year. Students will learn about kitchen utensils, small equipment, knife skills and basic hot and cold food preparations.  In addition, they learn about weights and measures and simple recipe conversions. Technology-related mathematics, reading, writing, vocabulary and science are integrated throughout the curriculum.

Marking Periods:    1ST 8/27-11/25/09       2nd 11/30-3/12/10       3rd 3/15-6/11/10

Assessments: Formative assessments will be used to monitor student progress. Summative assessments will be chapter tests, student demonstration graded with rubrics, and trimester exams.

Trimester 2 Goals:

1.     Safety and Sanitation Procedures; Culinary Essentials Ch.7, p.154

  • Students will be able to demonstrate all commercial kitchen and shop safety rules
  • Students will be able to demonstrate sanitation and food handling procedures that are aligned with HAACP and SERVSAFE certification requirements.

2.     HACCP Applications; Culinary Essentials Ch.8, p.176

  • Students will be able to explain the purpose of the HACCP system.
  • Students will be able to describe the process of monitoring, corrective action, record keeping, and verification.
  • Students will be able to explain and demonstrate the flow of food.

3.    Commercial Kitchen Equipment; Culinary Essentials Ch. 9-2, p.207

  • Students will be able to identify storage equipment.
  • Students will be able to explain first in first out (FIFO)
  • Students will be able to identify and operate food preparation equipment. (Slicing machine, Robot Coupe, Mixer, etc..)
  • Students will be able to contrast heat sources used in cooking.

4.    Knife Construction and Handling; Culinary Essentials Ch.10-1 p.231

  • Students will be able to identify parts of a knife.
  • Students will be able to perform basic cutting techniques.
  • Students will be able to list knife safety and sanitation guidelines.

Trimester 3 Goals:

1.  Smallwares; Culinary Essentials Ch. 10-2 p. 240

  • Students will be able identify hand tools and smallwares used in the commercial kitchen.
  • Students will be able to demonstrate the proper use of hand tools for specific tasks.

2.   Weights and measures; Culinary Essentials Ch. 13-2 p. 303

  • Students will be able to list and calculate units of volume and dry measures.
  • Students will be able to operate a balance scale.

3.    Students will be able to describe the parts of a standardized recipe.

  • Students will be able to contrast formulas and recipes
  • Students will be able to explain the role standardized recipes play in product consistency.
  • Students will be able to demonstrate proper portion control.

4.   Career Opportunities

  • Students will be able to list various job positions and career opportunities in the culinary field.
  • Students will be able to explain the importance of a post secondary education in a culinary career.

 

 

Grade 12 Syllabus

Syllabus

Technology Course: Culinary Arts

Grade Level:  10/Sophomore

Year:  2009-2010

Course Requirements: Positive Attitude and Punctuality, Proper Culinary Uniform, Tan Soled Work boots, Knife kit, Culinary Essentials Textbook, Large notebook, Small notebook, Portfolio with tabs, Black or Blue Pen, no. 2 Pencil.

Culinary Arts Course Description:

BASIC FOOD SERVICE (3 credits)
In Grade 10, students learn the basics of institutional food preparation using the school lunch as their main laboratory. All students will rotate through different stations preparing, organizing and producing various food items to be served in the school’s cafeteria. Basic theory will include a range of equipment identification, fruit and vegetable identification, basic cooking methods, storage and receiving of products, as well as a la carte and convenience foods. All students will be taught the proper procedure for serving institutional foods and garnishing of plates and pans. Students will continue to receive instruction in nutrition, safety, sanitation and personal hygiene, and will demonstrate sound safety practices. Technology-related mathematics, reading, writing, vocabulary and science are integrated throughout the curriculum.

Marking Periods:    1ST 8/27-11/25/09       2nd 11/30-3/12/10       3rd 3/15-6/11/10

Assessments: Formative assessments will be used to monitor student progress. Summative assessments will be chapter tests, student demonstration graded with rubrics, and trimester exams.

Trimester 1 Goals:

1.     Safety and Sanitation Procedures; Culinary Essentials Ch.7, p.154

  • Students will be able to demonstrate all commercial kitchen and shop safety rules
  • Students will be able to demonstrate sanitation and food handling procedures that are aligned with HAACP and SERVSAFE certification requirements.

2.  Mise En Place; Culinary Essentials Ch.9, p.202 and Ch.10,p.230

  • Students will be able indentify commercial kitchen equipment and workstations.
  • Students will be able to explain the importance of a prepped, cleaned, and organized work area.
  • Students will be able to identify parts that are in a knife construction.
  • Students will be able to identify various kitchen knives and explain their uses.
  • Students will be able to demonstrate various vegetable knife cuts.

3.  Standardized Recipes; Culinary Essentials Ch.13, p.299

  • Students will be able to create institutional food using a standardized recipe.
  • Students will be able to contrast recipes versus formulas.
  • Students will be able to convert standardized recipes.

4.  Sandwiches; Culinary Essentials Ch.19, p.434

  • Students will be able to indentify different types of sandwiches, fillings, spreads, and accompaniments.
  • Students will explain the guidelines and tools needed to prepare and hold hot and cold sandwiches.
  • Students will be able to construct a sandwich using ingredients that compliment each other.

 

Trimester 2 Goals:

1.  Cooking Techniques; Culinary Essentials Ch.15, p.338

  • Students will be able to contrast different cooking methods.
  • Students will be able to explain how cooking affects food’s nutritive value, color, texture, and flavor.
  • Students will be able to demonstrate various moist, dry, and combination cooking methods.

2.  Salads; Culinary Essentials Ch.18-2, p.414

  • Students will be able to prepare salads made from a variety of greens.
  • Students will be able to list the main types of salads served during a meal.
  • Students will be able to identify the four main parts of a salad.
  • Students will be able to prepare emulsified salad dressings.

3.  Stocks;  Culinary Essentials Ch.20-1,p.450

  • Students will be able to describe the characteristics and basic types of stocks.
  • Students will be able to prepare a stock.

4.  Soups; Culinary Essentials Ch. 21-1, p.468

  • Students will be able to identify various classes of soups
  • Students will be able to explain how to prepare types of soups and store them properly.
  • Students will be able demonstrate how to prepare various types of soups.

Trimester 3 Goals:

1.  Mother Sauces and Thickening Agents; Culinary Essentials Ch. 20-2, p.457

  • Students will be able to list the five mother sauces.
  • Students will be able to contrast and explain applications for the different mother sauces.
  • Students will be able to demonstrate how to use thickening agents and seasoning properly when preparing a mother sauce.
  • Students will be able to prepare a mother sauce.

2.  Pasta and Grains; Culinary Essentials Ch.25, p.550

  • Students will be able to list various types of pasta and grains.
  • Students will be able to explain the different cooking methods used to prepare pastas and grains.
  • Students will be able to prepare, cool, and store a variety of pastas and grains.

3.  Flavorings and Seasonings; Culinary essentials Ch.16, p.358

  • Students will be able to contrast seasonings and flavorings.
  • Students will be able to indentify various fresh and dried herbs and spices.
  • Students will be able to explain when to add seasonings and flavorings to food.