CULINARY ARTS 1
School Year 2021-2022
Culinary Arts I is designed to create a complete foundation and understanding of Culinary Arts leading to post-secondary education or a foodservice career. Building from techniques and skills learned in the Foundation of Culinary Arts, this fundamentals course begins to involve in-depth knowledge and hands-on skill mastery of Culinary Arts.
Course Prerequisites: Introduction to Culinary Arts
Georgia Performance Standards (GPS): Performance standards provide clear expectations for assessment, instruction, and student work. They define the level of work that demonstrates the achievement of the standards. The performance standards isolate and identify the skills needed to use the knowledge and skills to problem-solve reason, communicate, and make connections with other information.
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.
The following academic concepts will be covered. THIS IS ONLY A GUIDE AND IS SUBJECT TO CHANGE.
Updated: August 11,2020
Pathway: Culinary Arts
Course: Culinary Arts I
Power Standards: These standards are the most important standards in the course. 2, 3, 5/6, 7, 8, 10
Virtual Learning Platforms
Employability Skills /FCCLA
Resume, cover letters
Culinary Essentials Text, Internet, FCCLA media,fcclainc.org
Safety & Sanitation/ServSafe
Text, ServSafe Materials,
ServSafe Jeopardy game, New Trends in Safety & Sanitation Research
Serv Safe Certification
3, 5, 6
Kitchen Equipment, Processes of Cooking
CE Text, Internet
3, 5, 6
Cooking Methods and Preparations
3, 5, 6
Cooking Methods and Preparations
Culinary Math, Baking
CE Text, My Plate
Conversion Charts, weights & measures lab,
Nutrients/Nutrient PPP, nutritional meal preparation
CE Text, Internet
CE Text, Internet
Menu Planning- Create a restaurant menu using guidelines
Identify Various Foods & Bakeshop Class Iron Chef competition, Mystery Basket Competition, Herbs & Spices Taste Test
CTE Text, Internet, Guest Speakers
Name that Fruit/Vegetable Game
Human Relations & Management/ Practice responsibilities of management, scheduling, ordering, inventory, etc. Maggiano’s Etiquette and Professional Dress Luncheon,
CE Text, Internet, Guest Speakers
Portfolio, Practice filling out a variety of forms
Review, Final Exam,
Study Guides, Previous Exams
BOARD-APPROVED INSTRUCTIONAL MATERIALS
Online book and/or resources
KP Curriculum, Kahoot, Socrative, Quizlet Live
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.
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
F Below 70
DISTRICT EXPECTATIONS FOR SUCCESS
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.
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 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.
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 the 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.
SCHOOL EXPECTATIONS FOR SUCCESS
VIRTUAL CLASSROOM EXPECTATIONS
- Arrive to class on time each day
- Complete the daily EQ in your TEAMS notebook until instruction starts.
- Be respectful when the teacher or another student is speaking.
- If you need to speak or ask a question RAISE YOUR HAND
- Remember the Three R’s:
- Respect for the Teacher
- Respect for Others
- Respect for Yourself
- Use ONLY professional language in this class; refrain from the use of explicit/derogatory language during the virtual learning platform.
- Participate and be active during synchronous and asynchronous instruction.
(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.
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. The teacher will recommend places to purchase shoes for the class. This requirement is important for the safety of ALL students. NO Exceptions!!
Chrome books will be heavily utilized in the culinary arts classroom therefore it is MANDATORY for each student to obtain a device through DCSD.
Tuesday and Thursday 3:15-4:30
*Local Dues must be paid by the student ($25 per member)
*Dues can be paid online through WEBSTORE
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 of the organization by participating in events and competitions.
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