Culinary Arts and Hospitality ManagementCourse Syllabus – Year Long Course

Mrs. Sigmon

2013-2014

Course Description: CULINARY ARTS AND HOSPITALITY MANAGEMENTprepares students for occupations and higher education programs of study related to the entire spectrum of careers in the food industry.This course builds a foundation that prepares students to enter the Advanced Culinary Arts courses. Major topics include: introduction to the hospitality industry; food safety and personal hygiene; sanitation and safety; regulations, procedures, and emergencies; basic culinary skills; culinary math; and food preparation techniques and applications. Instruction and laboratory experiences will allow students to apply principles of purchasing, storage, preparation, and service of food and food products; apply basic principles of sanitation and safety in order to maintain safe and healthy food service and hospitality environments; use and maintain related tools and equipment; and apply management principles in food service or hospitality operations. Intensive laboratory experiences with commercial applications are a required component of this course of study. Student laboratory experiences will be school-based and "on-the-job".

Lessons and common assessments for this course have been developed collaboratively using best practice as a guide and Indiana State Standards as a framework. Students will be expected to complete formative evaluations and final summative exams at the end of each semester. The formative assessments are designed primarily to inform instruction, giving the teacher a measuring stick of the student’s understanding of the essential outcomes of the course content. The final exams are summative in nature and will be worth 15% of the student’s overall grade.

Prerequisites:For High School credit, students must have received a grade of “C” or better in Nutrition and Wellness and Culinary Arts Foundations (Introduction to Culinary Arts).

Co-requisites:

For Ivy Tech Dual Credit:

Students must meet prerequisites, and must also demonstrate competency in assessment of English 025, English 032, and Math 015. These assessments will be administered by Ivy Tech staff at CarrollHigh School. Students are also required to pass the ServSafe examination, and successfully complete CPR and First Aid training.

For Prostart Certificate of Achievement:

Students must meet prerequisites, pass the ServSafe examination, pass the Prostart Year 1 and Prostart Year 2 Examinations, and have documented 400 hours of food-service experience (by the end of Advanced Culinary Arts).

Essential Outcomes:

Domain – Introduction to the Hospitality Industry

Core Standard 1 Establish knowledge of the hospitality industry to create a foundation that relates to careers. (IvT HOSP 102, #1-6)

CAH-1.1 Describe the concept of hospitality and the philosophy of the hospitality industry

CAH-1.2 Trace the growth and development of the hospitality and tourism industry

CAH-1.3 Describe the various cuisines and contributions of leading culinarians

CAH-1.4 Identify professional organizations within the hospitality field; explain purposes and benefits

CAH-1.5 Outline the organization, structure, and functional areas in various hospitality operations

CAH-1.6 Examine trends in the hospitality industry as they relate to careers and the future of the industry

Domain – Food Safety and Personal Hygiene

Core Standard 2 Apply concepts of food safety and personal hygiene to ensure quality food service. (IvT HOSP 101, #1-7)

CAH-2.1 Apply critical control points during all food handling processes as a method for minimizing the risk of food borne illness

CAH-2.2 Identify microorganisms that are related to food borne illnesses and describe their requirements and methods for growth

CAH-2.3 Describe symptoms common to food borne illnesses and how these illnesses can be prevented

CAH-2.4 Demonstrate good personal hygiene and health habits

CAH-2.5 Use acceptable procedures when preparing potentially hazardous foods to include time/temperature principles

CAH-2.6 List the major reasons for and recognize signs of food spoilage

CAH-2.7 Outline the requirements for proper receiving and storage of both raw and prepared foods

Domain – Sanitation and Safety

Core Standard 3 Evaluate design features/ requirements for safe/ sanitary facilities to establish compliance with regulatory agencies. (IvT HOSP 101, #8-13)

CAH-3.1 Recognize sanitary/ safety design construction features of equipment and facilities for production (NSF,UL,OSHA, ADA)

CAH-3.2 Describe current types of cleaners and sanitizers and demonstrate their proper use

CAH-3.3 Review Material Safety Data Sheets, explain requirements in handling hazardous materials, discuss right-to-know laws

CAH-3.4 Implement schedules and procedures for cleaning and sanitizing equipment and facilities

CAH-3.5 Demonstrate proper methods of waste disposal and recycling

CAH-3.6 Implement appropriate measures for insects, rodents, and pest control eradication

CAH-3.7 Conduct a sanitation self-inspection and identify modifications necessary for compliance with standards

Domain – Regulations, Procedures and Emergencies

Core Standard 4 Implement appropriate emergency procedures to promote safety in the workplace. (IvT HOSP 101, #14-20)

CAH-4.1 List common causes of typical accidents/ injuries in the industry and outline a safety management program

CAH-4.2 Demonstrate appropriate emergency policies for injuries in kitchens, dining rooms, and other hospitality areas

CAH-4.3 Describe appropriate types and uses of fire extinguishers in foodservice and hospitality areas

CAH-4.4 Review laws and rules of the regulatory agencies governing sanitation and safety in foodservice operation

CAH-4.5 Identify and explain how blood-borne pathogens can spread, and how this can be prevented

CAH-4.6 Execute basic first-aid techniques and CPR

Domain – Basic Culinary Skills

Core Standard 5 Apply basic culinary skills as needed to successfully utilize standardized recipes. (IvT HOSP 102, #8-13, 30)

CAH-5.1 Demonstrate knife skills, use of hand tools, and equipment operation, emphasizing proper safety and sanitation

CAH-5.2 Demonstrate how to read and follow a standard recipe

CAH-5.3 Identify and use utensils, pots, and pans

CAH-5.4 Demonstrate a variety of cooking methods including roasting and baking, broiling, smoking, grilling, griddling, sautéing, frying, deep-frying, poaching and steaming

CAH-5.5 Demonstrate combined methods of cooking including braising and stewing

CAH-5.6 Utilize weights and measures to demonstrate proper scaling and measurement techniques

CAH-5.7 Discuss the characteristics, functions and food sources of the major nutrients

Domain – Culinary Math

Core Standard 6 Apply concepts of culinary math principles to maximize efficiency and profitability. (IvT HOSP 102, #14-17)

CAH-6.1 Calculate food, beverage and cost percentages

CAH-6.2 Demonstrate processes of recipe yield adjustment

CAH-6.3 Demonstrate processes of recipe costing

CAH-6.4 Determine selling price of menu items

Domain – Preparation Techniques and Applications

Core Standard 7 Select appropriate products/ techniques to demonstrate mastery in basic food preparation. (IvT HOSP 102, #18-28)

CAH-7.1 Identify and use herbs, spices, oils, and vinegars

CAH-7.2 Identify and prepare meats, seafood, and poultry

CAH-7.3 Identify and prepare stocks, soups, and sauces

CAH-7.4 Identify and prepare fruits, vegetable, starches, and farinaceous items

CAH-7.5 Identify and prepare various salads, dressings, and marinades

CAH-7.6 Identify and prepare hot and cold sandwiches

CAH-7.7 Identify and prepare canapés and cold and hot hors d’oeuvres

CAH-7.8 Identify and prepare breakfast meats, eggs, cereals, and battered products

CAH-7.9 Demonstrate food presentation techniques

CAH-7.10 Discuss the applicability of convenience, value added, further processed or par-cooked food items

CAH-7.11 Demonstrate basic garnishes

Textbooks:

“Culinary Essentials”

“Foundations of Restaurant Management and Culinary Arts Level 1”

“In the Hands of a Chef”

“ServSafe Manager 6th Edition”

Course Content:The following chapters will be covered in class. Activities and projects are not listed in entirety. They will be introduced as the chapter is discussed. This outline is subject to change.

CPR and First Aid – Taught by School Nurse

ServSafe Essentials – ServSafe Certification

IHOC – Knives and Smallware

PS 1 – The Industry

PS 4 – Professionalism

PS 5 – Equipment and Techniques

PS 7 – Communication

PS 8 – Management

PS 12 – Careers

CE 5 – Customer Service

CE 6 – The Dining Experience

CE 12 – Creating Menus

CE 13 – Standardized Recipes

CE 14 – Cost Control

CE 15 – Cooking Techniques

CE 16 – Seasonings and Flavorings

CE 17 – Breakfast Cookery

CE 18 – Garde Manger

CE 19 – Sandwiches and Appetizers

CE 20 – Stocks, Sauces, Soups

CE 21 – Fish and Shelfish Cookery

CE 22 – Poultry Cookery

CE 23 – Meat Cookery

CE 24 – Pasta and Grains

CE 25 – Fruits, Vegetables, Legumes

Student Evaluation:

Student grades will be determined by 18 week grades figured with the following items weighted by percentage below. The Ivy Tech Grading Scale, listed below, will be used for determining grades in this class since students receive dual credit for this class.

Tests: 25%

Projects and Reports: 25%

Late Work Policy: If you have an excused absence, you will be allowed to turn in work late based on the number of days absent with an excuse.

Long term assignmentsthat are late are deducted

according to the following table:

1 day late – 15%

2 days late -30%

3 days late – zero

Labs: 30%

Homework and Daily: 20%

The semester grade will then be determined by:

18 week Grade: 85%

Final Exam: 15%

CHS Rubric Conversion ChartCHS Grading Scale

4 – level scale / 3 – level scale
range / letter / % / Range / letter / %
4.0 / A+ / 100 / 3.0 / A+ / 100
3.9 / A+ / 98 / 2.9 / A+ / 98
3.6-3.8 / A / 96 / 2.7-2.8 / A / 96
3.4-3.5 / A- / 92 / 2.6 / A- / 92
3.2-3.3 / B+ / 89 / 2.5 / B+ / 89
2.9-3.1 / B / 86 / 2.3-2.4 / B / 86
2.7-2.8 / B- / 82 / 2.2 / B- / 82
2.5-2.6 / C+ / 79 / 2.1 / C+ / 79
2.2-2.4 / C / 76 / 1.9-2.0 / C / 76
1.9-2.1 / C- / 72 / 1.7-1.8 / C- / 72
1.7-1.8 / D+ / 69 / 1.6 / D+ / 69
1.4-1.6 / D / 66 / 1.4-1.5 / D / 66
1.2-1.3 / D- / 62 / 1.2-1.3 / D- / 62
1.0-1.1 / D- / 60 / 1.0-1.1 / D- / 60
0.6-0.9 / F / 55 / 0.6-0.9 / F / 55
0.1-0.5 / F / 50 / 0.1-0.5 / F / 50

Ivy Tech Grading Scale

A 92-100

B 84-91

C 75-83

D72-74

F71 and below

Class Expectations:

Culinary Arts will require extensive lab time, and with this privilege comes extra responsibilities for the class. This does not include all requirements, but those that will count towards a major portion of your grade.

  1. ATTENDANCE FOR ALL LAB EXPERIENCES. You should be present for all labs. I will inform you ahead of time when we will be in the lab. You should make plans to be at school on those days. Before working in the lab, all paperwork should be completed. Missing a lab will result in receiving a zero.
  1. PORTFOLIO. Each student will be responsible for completing a portfolio of work, including logging work hours during the semester. More details later.
  1. BLU FLAME. Culinary Arts will host restaurant experiences throughout the school year that will require your participation. We will serve faculty and staff and professional behavior is a requirement.
  1. AFTER SCHOOL FUNCTIONS. Students are required to participate in 60 hours of after school functions. Ideally, you will complete the hours over the course of the year, but it will also depend on the catering jobs for which we are hired.
  1. UNIFORM. Students are required to wear a uniform to class on lab days. You will have three extra minutes to get to class in complete uniform on lab days. Failure to arrive to class in the correct uniform will cause your grade to be deducted for the day and you will not be allowed to participate in lab.

Materials Needed for Class

  1. Paper
  2. Writing utensil
  3. Three ring notebook
  4. Uniform; chef’s pants, white t-shirt, chef’s jacket, chef’s hat, and black closed toed, non-skid shoes.

Classroom Rules:

  1. Be on time and in your seat with needed materials when the tardy bell rings.
  1. Do not be tardy. You will be required to remain one minute after class on the first tardy. You will be required to remain 5 minutes after school upon the second tardy. The third tardy and beyond, refer to the student handbook.
  1. Be prepared for class. Bring a pencil and paper.
  1. Be respectful of yourself and others. This includes using common courtesy and remaining on task.
  1. Practice safety rules. This class will include “hands on” work. It is very important to you and others in the class that safety remains a top priority. Misbehavior in a lab situation or group activity will be cause for you to have a seat and receive a zero on the lab or activity.
  1. Refrain from distracting behaviors in class. Some examples though not inclusive are; chewing gum, grooming, candy, snacks, or any other food or beverage not related to lab preparation.
  1. The bell does not dismiss class, I do! Remain in your seat until I have dismissed you from class.

Consequences

First Offense*Warning

Second Offense*10 minutes after school

Third Offense*10 minutes after school and parent contact

Fourth Offense*20 minutes after school and parent contact

Fifth Offense*Office referral

*Failure to make up time will result in an automatic referral after one week.

Severe Clause – In the case of severe misbehavior, student will be referred to the office immediately.