Culinary Arts II

Syllabus

Course Number 5980

Pre-requisite: passed Culinary Arts I
Course Description
Culinary Arts II is an applied-knowledge course to prepare students for careers in the culinary field as a personal chef, caterer, executive chef, and food and beverage manager. Upon completion of this course, proficient students will have an understating of commercial kitchen safety and sanitation, menu planning, food presentation, purchasing and inventory, preparation skills, cooking principles, and food preparation. Students will gain experience in commercial food production and service operations, while preparing for further training at the postsecondary level. Artifacts will be created for inclusion in a portfolio, which will continue throughout the full sequence of courses. Standards in this course are aligned with Tennessee State Standards for English Language Arts & Literacy in Technical Subjects and Tennessee State Standards in Mathematics.* In addition to implementing the following standards, the course should include a suggested 30 hours spent in a commercial kitchen laboratory.
ALL students must pass the Rutherford County Safety Test with 100% & the Rutherford County Sanitation Test with 80% before they are allowed to work and/or enter the kitchen area.
Text, Readings, Materials

Culinary EssentialsFoundations, level 1 & 2Cuisine Foundations

Exploring Professional CookingOn Cooking

ServSafe Professional Cooking

Introduction to Culinary Arts (CIA)The Culinary Professional
Course Goals

Goals are stated by the Tennessee Department of Education Culinary Arts competencies, and can be found online at

Methods of Instructional Delivery/Assignments

LectureDemonstrationsTests & QuizzesReports/Research

Class discussionReading AssignmentsCatering Hours

Writing AssignmentsIndividual PracticePortfolio of Work

Group PracticeProjectsProduct Evaluations

Student Performance Expectations

Positive Attitude & RespectfulProfessional Uniform

Daily preparation, attendance and participationPortfolio current

OrganizationProfessionalism

Supply List

Required class supplies / Required lab supplies / Required catering supplies
1-2in 3 Ring Binder / Chef Coat (black or white) / Black Pants
10-12 Dividers / Chef Hat (black or white) / Black Shoes
Writing utensils & Notebook Paper / Full Bib Apron (black or white) / Chef Coat
Small pocket size Notepad / Food Items for specific labs / White Undershirt
Hair Ties (if needed) / Hair Ties (if needed)
Recommended lab supplies
Chef Knife & Paring Knife
Thermometer
Grading Scale

Grades:

Grades are calculated on percentages:

Labs, Tests & Projects= 65% of total grade

Class work & Bell Work= 35% of total grade

Rules

Be Respectful

Be Responsible

Be Engaged

Be Safe

Procedures

Community Service/ Catering Requirements

An integral part of the Culinary Arts Competencies state student participation in ProStart, FCCLA/SkillsUSA, service, and catering events. Students have the opportunity to choose their assigned hours. There will be a professional dress requirement and responsibilities that are assigned to each job. It is the student’s responsibility to keep a signed log of their hours on the appropriate forms. The following requirements* have been assigned to each class:

Culinary Arts II 20 hours*Culinary Arts III TBD*

*The above-required hours are subject to change at the discretion of the instructor due to school and catering schedules.

Culinary Arts II Course StandardsCourse Number 5980

  • Safety & Sanitation
  • Menu Planning
  • Presentation
  • Purchasing, Receiving, and Inventory & Storage
  • Preparation Skills
  • Cooking Principles
  • Food Preparation

PORTFOLIO SPECIFICATIONS

Portfolio: a. A notebook for holding material, such as loose papers, photographs, or drawings.

b. The materials collected in such a notebook are representative of a person's work.