Career and Technical Education
Restaurants, Food and Beverage Services Program
Culinary Arts I
Instructor:Chef Paula Shute
Email:
Phone: 334.566.3510 begin_of_the_skype_highlightingend_of_the_skype_highlighting
Planning Hours: 11:27 am-1:28 pm
Prerequisites: Hospitality and Tourism
COURSE DESCRIPTION:Culinary Arts 1 is a one-credit course. The prerequisite for the course is Hospitality and Tourism. Culinary Arts 1 introduces students to basic food production, management, and service activities in both the back- and front-of-the-house. Emphasis is placed on sanitation, safety, and basic food preparation. Skills in mathematics, science, and communication are reinforced in this course. The required school-based laboratory for the Hospitality and Tourism cluster is a commercial food service kitchen with a food-serving and dining area. School-based laboratory experiences are essential for students to develop skills in the hospitality and tourism industry.
Text: Culinary Essentials by Johnson and Wales University (Glencoe-McGraw Hill)
Lab Fee: $30.00 (Includes $10.00 FCCLA Club fee). In order to carry out the laboratory experiences for our class, each student must pay a lab fee. The fee covers the cost of food and supplies used throughout the semester. Fees should be turned in at the end of the first month of the semester. Cash or checks are accepted. Checks can be made payable to Charles Henderson High School, also please indicate the student(s) the check will be paying for.
FCCLA Career Tech Student Organization: Students enrolled in the Family and Consumer Sciences Program are members of Family Career and Community Leaders of America, FCCLA.
COURSE GOALS:
Provide quality business practices within the foodservice industry.
Establish and maintain a safe, clean, and sanitary environment for all foodservice establishments.
Develop informative menus that control costs for the business owner andprovide guidance for the discerning consumer.
Prepare future food service staff with the appropriate knowledge, techniques,preparation understanding, and procedures for food service settings.
Demonstrate effective food presentation techniques.
Plan, prepare, and provide food service functions as required in large banquet orcatered events.
Analyze career options in the field of food and beverage service.
ESSENTIAL QUESTION(S):
What career options are offered in the field of food and beverage services?
What procedures should be followed in a food and beverage business to ensure a safe, clean, and sanitary food service environment?
How do you plan and develop a cost effective menu that provides the restaurant patron with information on nutrition, selection, and costs, while providing control measures for the owner?
How do you plan a cost control business plan to operate a food and beverage business?
How do you plan, prepare, and produce a pleasing and tasteful food product for the restaurant patron?
How do you plan, prepare, and setup for a banquet and/or catering event?
Assessment Procedures:
Daily Participation and Activities 10%
Daily work, Homework, Quizzes, and Team Activities
Laboratory Experiences 40%
Uniform (40 pts), Participation (20 pts), Clean up (20 pts),
Safety (10 pts), Teamwork (10 pts)
Projects 10%
Tests40%
TOTAL 100%
**OPTIONAL SWISS ASSESSMENT PROJECT WORTH 200 POINTS – Directions will be given at a later date.
Grading Scale:
90%-100% A
80%-89% B
70%-79% C
60%-69% D
59% or below F
AVAILABLE INDUSTRY CREDENTIAL(S): Successful completion of the coursework may lead to the following credential: SERVSAFE - Restaurant Safety and Sanitation Credential
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