Culinary Arts I & II

Instructional Syllabus

Diboll High School

Instructor: Jennifer Garcia

Conference: 1st period

Phone: 936.829.5626 (High School Office) or 936.829.6245 (Mrs. Garcia’s Office)

E-mail:

Room: C6

COURSE DESCRIPTION

Culinary Arts begins with the fundamentals and principles of safety and sanitation and the art of cooking, the science of baking, and some specialty work (cake decorating, chocolate, sugar). The course also includes management and production skills and techniques. Students can pursue a national sanitation certification, a Texas culinary specialist certification, Angelina County Food-Handler Certificate, or any other appropriate industry certification. This course may be offered as a laboratory-based or internship course. Students are encouraged to participate in extended learning experiences such as career and technical student organizations and other leadership or extracurricular organizations.

INSTRUCTIONAL PHILOSOPHY

Students will be given challenging real-world projects and assignments typical of the work world. High quality of work is expected. Classroom activities will include reading, research, projects, problem solving and other assignments. Major projects will be presented to the class. On occasion, students will have opportunities to work in teams, but will be expected to complete individual assignments in relation to the team’s work. Assessmentmethods will include tests,oral presentations, and projects.

COURSE GOALS

The student applies advanced reading, writing, mathematics, and science skills for the food service industry. (Compose industry appropriate documents; comprehend a variety of texts such as operations and training manuals; calculate correctly using numerical concepts such as percentages and estimations in practical situations, including weight and measures;understand scientific principles used in culinary arts; read and comprehend standardized recipes; write and convert standardized recipes; and calculate and manage food costs.)
The student integrates listening, writing, and speaking skills using verbal and nonverbal communication to enhance operations, guest satisfaction, and professional development. (Create formal or informal presentations; properly answer business phones; write instructions for a specific restaurant or culinary procedure or the use of a piece of equipment; and attend and participate in a staff meeting.)
The student demonstrates an understanding that personal success depends on personal effort. (Demonstrate a proactive understanding of self-responsibility and self-management; explain the characteristics of personal values and principles;demonstrate positive attitudes and work habits; demonstrate exemplary appearance and personal hygiene; and evaluate the effects of exercise and nutritional dietary habits and emotional factors such as stress, fatigue, or anxiety on job performance.)
The student develops principles in time management, decision making, effective communication, and prioritizing. (Apply effective practices for managing time and energy; analyze various steps in the decision-making process; and analyze the importance of balancing a career, family, and leisure activities.)
The student researches, analyzes, and explores lifestyle and career goals. The student examines jobs available in the food service industry and accesses career opportunities. (Research the major job duties and qualifications for all staff and managerial positions to facilitate selection of career choices in culinary arts;update a personal career portfolio; demonstrate proper interview techniques; establish personal short-term and long-term goals; and examine food service related community service opportunities.)
The student understands the history of food service and the use of the professional kitchen. (Research famous chefs from history and note their major accomplishments; identify global cultures and traditions related to food; summarize historical entrepreneurs who influenced food service in the United States; analyze how current trends in society affect the food service industry; use large and small equipment in a commercial kitchen; develop food production and presentation techniques;demonstrate moist and dry cookery methods; demonstrate the preparation skills of items commonly prepared in food service operations such as breakfast cookery, salads and dressings, soups and sandwiches, stocks and sauces, appetizers, seafood, poultry, meat, pastas and grains, and fruits and vegetables; demonstrate baking techniques such as yeast breads and rolls, quick breads, and desserts; demonstrate proper receiving and storage techniques; demonstrate proper cleaning of equipment and maintenance of the commercial kitchen; and demonstrate types of table setting, dining, and service skills.)
The student uses technology and computer applications to manage food service operations. (Use technology tools appropriate for the industry; operate technology applications to perform workplace tasks; explain the use of point-of-sale systems;demonstrate knowledge in computer programs used for food production; and H) analyze how guests are affected by employee attitude, appearance, and actions.)

TOPICS COVERED

For a detailed list of the topics we will be covering, please visit the Texas Education Agency’s website where the entire course is outlined in detail.

MAJOR PROJECTS

Major projects will be assigned periodically during the school year. You will be given specific guidelines on how the project is to be completed and how it will be graded.

ASSESSMENTS

All assignments are designed to show whether students have met the standards for the course. The grading policy will follow the DISD handbook.

GRADE DISTRIBUTION

67% Major grades – tests, projects, & notebook
33% Daily grades – quizzes, daily assignments
Progress reports will be handed out per district policy.

TUTORIALS

While the instructor is available after school most days, appointments are appreciated. Appointments allow the instructor to gather information and materials to help ensure the tutorial time is as successful as possible.

COURSE POLICIES

Absence/Make-Up Work: Excused, verifiable absence must be done within 3 days of returning to class. It is your responsibility to find out if there is any makeup work to be done, and to make arrangements for doing so. Students absent on a test date will be expected to report to the teacher on the first day back to make arrangements for testing.
Immediate 5 point penalty for students who do not put their name on their work. Work that does not have a name will be taped to the door on the C6 entry.
Obey all school rules as set forth in student handbook.
Students should come to class ready to learn (with the appropriate supplies).
Students should be in seat when tardy bell rings and phones need to be put away unless students are asked to use them.
Policies on cheating are to give all involved a zero on the work and notify the parents.
Be considerate of others.
No FOOD or DRINKS in classroom.
Do not abuse equipment.
Keep workstation clean.
Attendance is expected to be exceptional.
Participation is required.
Communicate frequently with the instructor.
Keep abreast of course announcements.
Turn assignments in on time.
Address any questions/problems immediately and communicate with the instructor.

COMPETITIONS

Competitions will take place periodically throughout the year. In order to compete in most competitions, you must be a member of FCCLA. Membership dues ($25) must be paid in order to compete. In addition, the Texas State Forrest Festival Hushpuppy Cook-off ($60 team of 4) will be held in the fall and the Angelina County Fair ($10-$15) hosts competitions in the spring. We will also be hosting the 2nd Annual AXED Culinary Competition.

COURSE MATERIALS

Culinary Arts

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3-ring binder ●Pens/Pencils ● Glue Sticks ● Paper ● 5 Subject Spiral Notebook

Competition Entry Fees ● Chef Coat ●Flash Drive● Apron ● Close-toed Shoes

Clip Board ● Chef Hat ●Locker Lock● Markers/Crayons/Map Pencils ● Scissors

Culinary Arts

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