Culinary Arts 2
Course Syllabus
School Year 2021-2022
Course Description: Culinary Arts 2
An advanced and rigorous in-depth course designed for the student who has continued the Culinary Arts Pathway and wishes to continue their education at the post-secondary level or enter the foodservice industry as a proficient and well-rounded individual. Strong emphasis is given to refining hands-on production of the classic fundamentals in the commercial kitchen. Course Prerequisites: Intro to Culinary , Culinary Arts 1, Servsafe Certification
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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 | HOSP- CAII 1,2,8 | Employability, Skills, Hospitality, FCCLA (Due at the end of the semester) | Verge/ Microsoft TEAMS www.FCCLAinc.org
Capstone Project Rubric |
2-3 | HOSP- CAII 1,2,8 | Safety and Sanitation Review | Servsafe |
4-6 | HOSP-CAII3 HOSP-CAII 6,7 | Commercial Food Prep Recipe Analysis/ Dining Room Operations | Culinary Essential |
7-9 | HOSP- CAII4
| Garde Manger | Culinary Essentials Pinterest www.Gardemanger.com |
10-12 | HOSP-CAII 6,7 | Dining Room Operations/Conceptual Food Service |
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13-15 | HOSP - CAII5 | Baking Pastry & Dessert Products | Bakeshop Rubric |
16 |
| EOPA Review & Administration |
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17 |
| EOPA Review and Administration/ Capstone Projects Due |
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18 |
| Final Exam & Lab Clean Up |
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BOARD-APPROVED INSTRUCTIONAL MATERIALS
Title
| Culinary Essentials |
ISBN
| 978-0-07-888359-0 |
Replacement Cost | $80.00 |
Online book and/or resources | KP Curriculum, Socrative, Kahoot, 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.
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 a 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 |
VIRTUAL CLASSROOM EXPECTATIONS
| Arrive to class on time each dayComplete 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
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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 the 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 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 |
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 of the organization by participating in events and competitions. |
To print a copy or view a PDF version click on the link below:
MANDATORY: To Sign and Acknowledge receipt of the Course Syllabus complete the attached form: Culinary Arts 2 Acknowledgement Form