Course Syllabus 2010-2011
Monroe Career and Technical Institute
Culinary Arts 2
1. Name of Course: Culinary Arts/ Prostart 1&2
2. Name of Instructor: Tamara Stelmach
3. Contact information:
Telephone Number: (570) 629-2001 ext. 2761
Fax Number: (570) 629-9698
4. Name of Text Book: 1 ( Foundations of restaurant management & Culinary arts.)
(Introduction to Culinary Arts by the Culinary Institute)
2. Study Guide for Introduction to Culinary Arts &
(Foundations of restaurant management)
5. Course Description:
· Understanding the fundamentals of Culinary Arts Baking.
· Culinary Terminology
· Introduction to Hospitality and Foodservice Industry
· Safety and Sanitation
· Ingredients, weights and measures, standardized
· Recipe and conversions.
· Costing recipes and menu planning
· Purchasing, receiving , inventory and storage
· Nutrition
· Dining room Service
· Human Relations Skills
6. Structure of the Course:
The class is made up of two components, lecture and lab work. Practical and written testing is required. The Laboratory component is designed to provide the student with practical, hands-on experience with food products and preparation procedures discussed in the lectures and textbook. Lectures are designed to
Increase knowledge that will assist in the laboratory setting.
.
7. Course Objectives:
Upon completion of this course, the student should be able to:
§ Have an understanding of how the Hospitality and Foodservice Industry works.
§ Demonstrate the correct use of equipment.
§ Follow proper safety and sanitation procedures.
§ Understand and be able to demonstrate proper cooking methods for various foods.
§ Understand, covert and cost our recipes.
§ Demonstrate proper presentation of food.
§ Have an understanding of the nutritional value of food and be able to create balanced entrees for service.
§ Demonstrate proper dining room service
§ Understand and practice human relation skills.
§ Understand and demonstrate fundamental baking skills.
8. Method of Evaluation:
§ Students will be tested at completion of a particular topicl area.
§ A student’s grade will consist of written exams and /or demonstrations of learned skill by proficiency.
§ The final grade will be computed by averaging the scores of all tests administered, in conjunction with the student being subjectively evaluated by the instructor in terms of their laboratory performance, attendance, and work attitude.
§ If a student is caught cheating on an exam, he or she will be subject to the rules and regulations as stipulated I the Student Handbook.
8A. Exams
The rationale behind the way exams are administered in the class is that in today’s workplace, employees and managers are evaluated at the individual and team level. The same will hold true for this class.
9. Student Conduct:
· Attendance is mandatory.
· Preparation for class is expected of each student.
· Students must be on time for class.
· Students must be in full uniform every day. Failure to do so will result in a lower grade.
· Class assignments must be handed in before or on due date.
· Students must have a professional attitude with instructors and students at all times.
· Failure to hand in assignments on time will result in a zero for that assignment.
· There is no extra credit work given. If students perform the work given, there will be no need for extra work.
10. Make-up assignments:
It is the student’s responsibility to get the missed assignment. The Instructor will not remind the student that they have missed assignments.
11. Uniform Requirements:
§ All students must be in a CLEAN uniform prior to class.
§ Black and white checkered chef pants, double breasted white chef’s coat, white bib apron, white floppy chef hat, and rubber-soled shoes or sneakers.
§ No jewelry is allowed to be worn in class. (NO EXCEPTIONS).
§ No fingernail polish or fake fingernails can be worn.
§ Students must maintain good personal hygiene and professional appearance at all times.
§ Clean uniform, clean hats, clean-shaven at all times.
12. Tools and other requirements:
§ Students must store all personal belongings in their assigned locker. A lock will be provided by the school. No other locks may be used.
§ Students may not smoke, eat, or drink in the bathrooms or locker areas.
§ Students must keep locker room area clean at all times.
§ Students are responsible for their own personal belongings and materials.
§ Students must have a calculator for classroom work.
13. Miscellaneous:
§ Lectures will consist of information given in textbook and other resources materials available.
§ First year students will cover chapters 1-9 in the textbook.
§ Second year students will cover chapters 1-4 & 10-14 in the textbook.
§ Third year students will cover chapters 1-4 &15-19 in the textbook.
§ Fourth year students will cover chapters 20- 23
§ Each student is responsible for reading the chapters, answering the questions, completing the study guide and taking the chapter test. This is subject to change.
14. Safety and Cleaning:
§ Cleaning is mandatory for all students. Daily, periodic, and end of the year cleaning will be assigned to each student.
§ Cleaning is part of the daily grade. Failure to do the assigned task will result in a failing grade for the day.
§ Students are responsible for the safety of every student and themselves. If a student practices unsafe habits during class, the student will be dismissed from the program.
At the start of each theory day (Tuesday & Wednesday) students are required to start PDP chapter, write out five vocabulary words..
Students are required to know what station they are in by checking the schedule.
Students are required to know who their managers are.
Production schedule:
8:00 a.m. Attendance
8:05 a.m. Kitchen production
10:00-10:30 am cleanup
10:15 a.m. Dining room and line stations go to lunch.
______Pleasant valley & Pocono mountain west leaves for lunch
______Pocono mountain east and 9th graders are dismissed.
______East Stroudsburg and Stroudsburg are dismissed for lunch.
PM schedule:
11:35 a.m. Change into uniforms
11:45 a.m. In kitchen and in assigned stations
10:30 -1:15 p.m. Open to the public
1:25-2:00 pm finish and cleanup
2:00-2:10 announcements
2:00 p.m. Change for departure
______p.m. Pocono Mountain west departs
______p.m. Pleasant valley, Stroudsburg, East Stroudsburg are dismissed to buses.
______p.m. Pocono Mountain east departs
Notebooks:
Notebooks are to be kept current and are not to leave the school. Notebooks will be divided into 5 sections using tab dividers. Label the five sections.
1) Notes
2) Safety
3) Handouts \ recipes
4) Homework and assignments
5) Sanitation (servsafe)
Notebooks will be collected towards the end of each quarter and will be graded on neatness and content.
Food service shop policy:
lHomework is given a due date if not turned in on that date student will receive a zero.
lCleaning will be assigned daily by the instructor. If your job is not done correctly the first time, you will redo it .
lNo gum chewing in the shop.
lFailure to wear a full uniform for any day will result in a zero for the day plus extra work will be assigned.
lNo jewelry is to be worn in the class.
lIf you have long hair, the hair is to be tied back and off the shoulders.
Culinary arts shop procedures
lRoll call is at 8:00 a.m. and 11:45 a.m. If you are not in class at this time you will be marked late and have to report to the office for a late pass.
lNo students are allowed in shop or lab area without work clothes and safe work shoes. Bib aprons are required part of the uniform.
lWhen students are in shop they will work on assignments given by the instructor, only when given permission by the instructor, may they work on other projects or help others.
lNo students are allowed to leave the classroom or shop without a hall pass signed by the instructor.
lAny student absent for any reason must have a valid excuse and bring in the yellow absent card. The student will be given make-up assignments. If make-up assignments are not completed and handed in the next day then that student will be given a zero for time missed. Excuses are to be given to the instructor only.
lAny student under suspension from school for any reason must complete home assignments or be given a zero for time missed.
lAny student breaking a tool must turn it into the instructor.
lTask sheets must be filled out properly and daily or it will affect your grade.
lHorseplay or scuffling is dangerous in a shop area and can lead to serious injury, therefore, students should not engage in horseplay or scuffling at any time.
lObscene language is an offense to others and is not acceptable.
lIgnoring assignments is irresponsible and will not be accepted.
lThrowing objects is dangerous and will not be accepted.
lSleeping is irresponsible and will lead to a failing grade.
lVandalism is destroying property that doesn't belong to you and can lead to dismissal or expulsion.
lSafety is everyone's responsibility and ignoring safety could lead to serious injury or even death. Safety rules are for everyone protection.
lA student off task not working on his/her assignment and can lead to low grades or failure.
lNegative attitudes and poor use of work time will lead to low grades and failure.
lAptitude is ones capacity for learning a task; low aptitude may lead to low grades or failure.
lCareless use of equipment is dangerous and can lead to serious injury or death.
lUnprepared for class and failure to fill out task sheets is ignoring class assignments and will lead to class failure.
lTo get a driving permit, a student must first get permission from Mrs. Stelmach and then the principal.
lEach student receives a weekly shop grade which is 35 % of a student’s grade. It consists of completion of assignments, time managements, clean work area staying on task, safety, good aptitude for work, and proper care of tools.
lEach student receives a Professional Development grade which is 5% of his/her total grade. It consists of working on assignments that are geared for professional development PDP Books.
lEach student receives a theory grade which is 40% of his /her total grade. This includes all homework, written assignments, quizzes, tests and presentation projects.
l No jewelry is to be worn in class at any time.
I, ______, have read the food service shop rules and they have been explained to me by Dr. Hendry and Mrs. Stelmach.
Date______Students signature ______
Parents Signature______
Grading Overview
1. Knowledge Oriented
2. Work Ethic – 20% Knowledge - 40% Skill – 35% PDP – 5%
3. Work Ethic (Daily Grade) 10 pt. Scale each day
4. Work Ethic Scale
l Attendance: Attends class, arrives/leaves on time; notifies instructor in advance of planned absences; and
lmakes up assignments punctuality. 2 - Character: Displays loyalty, honesty, trustworthiness, reliability, dependability, initiative, self-discipline, and self-responsibility.
l Teamwork: Respects rights of others; is a team worker, is cooperative; is assertive; displays a customer service attitude; seeks opportunities for continuous learning; and displays mannerly behavior.
l Appearance: Displays appropriate dressed, grooming, hygiene, and etiquette.
l Attitude: Demonstrates a positive attitude; appears self-confident; and has realistic expectations of self.
Productivity: Follows safety practices; conserves materials; keeps work area neat and clean; and follows directions/procedures.
l Organizational Skills: Manifests skill in personal management, time management, prioritizing, flexibility, stress management, and dealing with change.
l Communication: Displays appropriate nonverbal and verbal skills.
l Cooperation: Displays leadership skills; appropriately handles criticism and complaints; demonstrates problem-solving capability; maintains appropriate relationships with supervisors and peers; and follows chain of command
l Respect: Deals appropriately with cultural/racial diversity and does not engage in harassment of any kind.
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