Chef Preparation Course Syllabus

General Information- Senior Instructor- Chef Joe Schmeltzer

Junior Instructor- Chef Joe Schmeltzer

Chef Preparation Program and Hospitality Management Program

Seniors- Mods 7 - 14from 10:50– 2:10

Juniors- Mods 1 – 9 from 7:45– 11:10

Tomahawk Room Phone Number – 330-664-4861

Course Description

Students learn how to prepare and serve food to the public by running a student organized restaurant the Tomahawk Room. In order to learn about hands on food service operation, they help staff a school based restaurant which is open to the public. Career opportunities in this field range from short order cook in a small establishment to a chef in a large hotel or restaurant. The students are responsible for menu planning, restaurant operations, management skills, and planning menus and ordering supplies.

Course Goals and Expected Outcomes

-Learn techniques of basic food preparation

-Nutrition

-Menu planning and food purchasing

-Restaurant management

-Sanitation and Safety

-Knowledge of kitchen equipment

-Restaurant and Food history

-All aspects of the food service industry

-Food service, catering, buffets, table service

Materials Required

  1. Textbooks: On Cooking and Professional Chef (4th Edition)

Serve Safe Essentials- (Seniors)

  1. Lab Fee : Includes Chef Jacket, Chef Pant, Chef Hat and Apron
  2. Lab Fees : Seniors $100.00( two chef coats,pants,apron and hat)

Juniors $80.00 (one chef coat, pant, apron, and hat+ FOH shirt)

(May purchase extra coat for$15.00)

  1. Knives and Equipment: Provided through program. Students may purchase knives

Instructors will lock them up.

Instructional Approaches and Activities

Students will learn the basics of food preparation in both the classroom (lecture) and in a

Lab environment (Tomahawk Room). Students will also be able to apply the knowledge

They learn in the classroom to activities such as restaurant operations, banquets, and

Catered events.

Course Requirements and Evaluations Procedures

Students will be assigned in the classroom with weekly quizzes and tests that cover the material in, Professional Cooking, On Cooking, and Serve Safe text books. A separate grade will be given for their participation in lab (Tomahawk Room). The student’s lab grade is based upon the following: Attitude, Uniform, Following Instructions, Clean Up, and Total Performance. Students will be evaluated on a daily basis. Ten total points will be given each day for lab performance. Absences will count against the student because it is a participation grade and a student must be present to receive his or her points.

Classroom Rules

A student is given a Copley High School Handbook and also a Chef Preparation Policy. The student must follow the rules pertaining to the student handbook and policy. The handbook and policy will be reviewed the first day of class and students will sign off so they understand what is to be expected. The handbook and policy must be in the students possession at all times.

Policies on Various Issues

All class assignments will be written on the board each day and due at the stated time. Late assignments will not be accepted unless specified by the instructor. Lab assignments and class participation are mandatory. A missed lab cannot be made up and the student will receive a zero for that day of his or her absence, even if it is an excused absence The Chef Preparation policy and student handbook discusses absences and various issues.

A Semester Outline and Timeline of Content

Junior Year: Students will cover Chapters 1 – 21 in the Professional Cooking and On Line cooking Text.

Senior Year: Student will cover Chapters 22 – 31 in the Professional Chef and On line Cooking Text, as well as review from junior year. They will also cover Serve Safe and be tested to become certified.

Junior Year : The food service industry, safety and sanitation, tools and equipment, basic cooking principles, the recipe, the menu, misen place, stocks and sauces, soups, meats and glazes, poultry, fish and shellfish, vegetables, potatoes and starches, salads, horsd’oeuvres, breakfast items, and garnishes.

Senior Year : Sausage making, bakeshop and classical desserts, breads, quickbreads, cakes and desserts, cookies, pies and pastries, egg cookery, meats, game, and all poultry. Serve Safe Certification.

BYOT- Students in the Junior and Senior Chef Preparation class may use there on electronic devices with the discretion of the Chef Instructor. Cell phones, lap tops, tablets (etc.) may be used by the instructors discretion. All students using a device will sign an acceptable use policy issued by the instructor.