INTRODUCTION TO CULINARY ARTS
COURSE SYLLABUS
School Year 2021-2022
Course Description:
Introduction to Culinary Arts is the foundational course designed to introduce students to fundamental food preparation terms, concepts, and methods in Culinary Arts where laboratory practice will parallel classwork. Fundamental techniques, skills, and terminology are covered and mastered with an emphasis on basic kitchen and dining room safety, sanitation, equipment maintenance, and operation procedures. The course also provides an overview of the professionalism in the culinary industry and career opportunities leading into a career pathway to Culinary Arts. Mastery of standards through project-based learning, technical skills practice, and leadership development activities of Family, Career and Community Leaders of America, (FCCLA) will provide students with a competitive edge for either entry into the education global marketplace and/or the post-secondary institution of their choice to continue their education and training. The prerequisite for this course is advisor approval. |
Department Philosophy:
The philosophy of career technology is to prepare students to become productive citizens through rigorous instructional strategies for the 21st century in a diversely global society. With professional foods, students should be able to WOW guests with quality customer service and exceptional food by setting a standard of excellence for the culinary arts program. Also, we will provide a positive learning environment for students to participate in so that they will learn the parameters of great professional food and service. In order to do this, we will utilize the superior educational opportunities of the culinary arts departments, provide exceptional quality customer service, employ a positive attitude when in the classroom or serving others, maintain an efficient stance concerning class time and learning objectives and be generous and hardworking concerning guest satisfaction opportunities.
Curriculum Overview
The following academic concepts will be covered. THIS IS ONLY A GUIDE AND IS SUBJECT TO CHANGE.
Week | Standard(s) | Project/Content | Resources |
1-2 | HOSP –ICA 2 HOSP –ICA 1 & 11 | Virtual Learning Introduction FCCLA-Follow the GA FCCLA Website Lesson Plan Employability Skills & Human Relations – Career Project, Resume writing & Mock Interviews | Verge Microsoft TEAMS GA FCCLA.org Culinary Essentials & Dept. of Labor Website Foundations of Rest. Mgt. & Culinary Arts Level 1 |
3 | HOSP –ICA 3 | History & Philosophy of the foodservice industry. – Foodservice Timeline Project ( foodservice trends) | Culinary Essentials, http://www.foodtimeline.org/restaurants.html |
4-5 | HOSP –ICA 4 & 6 | Safety and Sanitation – Mock Health Inspections, Health Inspector Reports, Fire Safety | Serv Safe,7th edition Textbook & Videos Culinary Essentials |
6 | HOSP –ICA 5, & 8 | Fixed Equipment, Small Wares & Knife Skills - Teacher demonstration, student cooking lab/demonstrations | Culinary Essentials Chapter 9 &10 Internet |
7 | HOSP –ICA | Fixed Equipment, Small Wares & Knife Skills - Teacher demonstration, student cooking lab/demonstrations | Culinary Essentials Chapter 9 &10 Internet |
8-10 | HOSP –ICA 8 | Knife Skills - Teacher demonstration, student cooking lab/demonstrations | Culinary Essentials Chapter 10 Internet |
11 | HOSP –ICA 7 | Standardize Recipe - Teacher demonstration, student cooking lab/demonstrations | Culinary Essentials Chapter 13 |
12-13 | HOSP –ICA 14 | Cooking Methods -Teacher demonstration, student cooking lab/demonstrations | Culinary Essentials Chapter 15 |
14 | HOSP –ICA 10 | Proper handling & Storage – Teacher demonstrations, student cooking labs, herb growing activity | Culinary Essentials Chapter(s) 16, 21, 22 &23 |
15 | HOSP –ICA 9 | Nutrition – Review Key Concepts 11.1 (Science p. 287), 11.2 (Social Studies p.296 #’s 3 & 4) & 11.3 (#4) | Culinary Essentials Chapter 11 |
16 | HOSP –ICA 12 | Front of the House- Lecture, luncheon table setting activities, | Culinary Essentials |
17 | HOSP –ICA 13 | Sustainability – research energy-efficient appliances, water heaters, toilets & light bulbs the cost & saving regarding energy usage. Research different ways to reduce energy in a restaurant “Go Green” | ACF Sustainability DVDs ACF website Foundations of Rest. Mgt. & Culinary Arts Level 2 |
18 | HOSP –ICA | Final Exam / Projects Due | Student Notebooks/ Culinary Essentials |
BOARD-APPROVED INSTRUCTIONAL MATERIALS
Title
| Culinary Essentials |
ISBN
| 978-0-07-888359-0 |
Replacement Cost | $80.00 |
Online book and/or resources | KP Compass Online Instruction Kahoot/ Quizlet Live/ Socrative |
Online student access code (school-specific) | See Chef Instructor |
GRADING SYSTEM: The DeKalb County School District believes that the most important assessment of student learning shall be conducted by the teachers as they observe and evaluate students in the context of ongoing classroom instruction. A variety of approaches, methodologies, and resources shall be used to deliver educational services and to maximize each student’s opportunity to succeed. Teachers shall evaluate student progress, report grades that represent the student’s academic achievement, and communicate official academic progress to students and parents in a timely manner through the electronic grading portal. See Board Policy IHA.
GRADING CATEGORIES | *GRADE PROTOCOL |
Formative Assessment(Pre-Assessment) – 0% Assessment Tasks (Skills and Homework) – 25% Classwork (Guided Independent, and Group Practice)– 45% Quizzes, Test, and Projects– 30% | A 90 – 100 ~P (pass) B 80 – 89 ~F (fail) C 71 – 79 D 70 F Below 70 |
DISTRICT EXPECTATIONS FOR SUCCESS |
STUDENT PROGRESS | Semester progress reports shall be issued four and a half, nine and thirteen and a half weeks into each semester. The progress of students shall be evaluated frequently and plans shall be generated to remediate deficiencies as they are discovered. Plans shall include appropriate interventions designed to meet the needs of the students. See Board Policy IH. |
ACADEMIC INTEGRITY | Students will not engage in an act of academic dishonesty including, but not limited to, cheating, providing false information, falsifying school records, forging signatures, or using an unauthorized computer user ID or password. See the Code of Student Conduct - Student Rights and Responsibilities and Character Development Handbook. |
HOMEWORK | Homework assignments should be meaningful and should be an application or adaptation of classroom experience. Homework is at all times an extension of the teaching/learning experience. It should be considered the possession of the student and should be collected, evaluated, and returned to the students. See Board Policy IHB. |
MAKE-UP WORK DUE TO ABSENCES | When a student is absent because of a legal reason as defined by Georgia law or when the absence is apparently beyond the control of the student, the student shall be given an opportunity to earn grade(s) for those days absent. Make-up work must be completed within the designated time allotted. See Board Policy IHEA. Attendance is very important. All students must be present in order to remain abreast of required lessons. Students must have an excused absence in order to receive full credit on any late or missing assignments. If the work is NOT completed or made up within each 4 ½ week grading period, and the student receives a zero for the incomplete work, the grade will stand as permanent in the grade book.
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SCHOOL EXPECTATIONS FOR SUCCESS |
CLASSROOM EXPECTATIONS
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LAB EXPECTATIONS (Review the uniform the MANDATORY uniform policy) | Report all accidents IMMEDIATELY to the Executive Chef, no matter how minor. Business like atmosphere should be present in the lab at all times; horseplay will not be tolerated. Refrain from the use of derogatory language in the lab. Ensure that you follow SAFETY and SANITATION GUIDELINES AT ALL TIMES!!!! Operate equipment only with the instructor’s approval; being that there is a clear understanding of proper use. Ensure that appropriate safety devices are on the equipment being used at All times. Closed in, nonskid shoes must be worn on lab days to ensure safety. Pull back and restrain long hair; prevent hair from hanging on shoulders Students must be in uniform in order to participate in ANY lab activities. Fingernails and Nail Polish are NOT permitted in the culinary arts class/lab. Jewelry will not be allowed at any time during labs. Cell phones should not be in the kitchen areas unless permission is granted, nor should they be visible at any point during instructional time. If your cell phone is visible it will be taken by the chef instructor.
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MATERIALS AND SUPPLIES * Uniform policy is strictly enforced to ensure the safety of all students while working in the kitchen environment.
| Uniform Policy: Students enrolled in the culinary program will be expected to maintain a professional appearance. In accordance with ACFEF secondary standards, each student will be REQUIRED to wear professional chef’s attire during each lab session. This will include a pressed and clean white chef’s jacket, hair restraint (chef hat) and nonskid, slip-resistant closed in black shoes (open back, open toe, skin exposed shoes will NOT be allowed). Each student will have a choice of renting a chef coat/hat or purchasing their own personalized chef jacket with a hat. *Shoes have to be purchased by the student in addition to the uniform. The teacher will recommend places to purchase shoes for the class. This requirement is important for the safety of ALL students. NO Exceptions!! |
*Chrome Book | Chrome books will be heavily utilized in the culinary arts classroom therefore it is MANDATORY for each student to obtain a device through DCSD. |
Tutorial Schedule
| Tuesday and Thursday 3:15-4:30 pm |
CTSO PARTICIPATION
*Local Dues must be paid by the student ($25 per member)
*Dues can be paid online through WEBSTORE https://webstores.activenetwork.com/school-software/miller_grove_high_sc/index.php?l=page_view&p=about_us | FCCLA: Family, Career, Community Leaders of America, founded in 1945, is a dynamic and effective national student organization that helps young men and women become leaders and address important personal, family, work, and societal issues through family and consumer science education. Chapter projects focus on a variety of youth concerns including teen pregnancy, parenting, family relationships, substance abuse, peer pressure, environment, nutrition and fitness, intergenerational communication, and career education. Involvement in FCCLA offers members the opportunity to expand their leadership potential and develop skills for life - planning, goal setting, problem-solving, decision making, and interpersonal communication - necessary in the home and workplace. Each student that is enrolled in Culinary Arts will be considered a member of FCCLA for that school year if they pay LOCAL dues. DeKalb County School System holds an Urban Affiliation with the organization allowing each enrolled student to hold national and state membership. Students in the culinary arts program are expected to be active members in the organization by participating in events and competitions. |
To print a copy or view a PDF version of the syllabus click on the link below:ICA Course Syllabus
MANDATORY: To Sign and Acknowledge receipt of the Course Syllabus complete the attached form: Acknowledgment Form