Culinary Arts 2 Syllabus by stariya


									             ADVANCED CULINARY ARTS

                      Woodcreek High School
                                 Mrs. Susie McGuire
                  Culinary Instructor/FACS Department Coordinator
                                      Room 510

                                    Timber Rock Café
                                       Room 509

                                 Contact Information:
                                   771-6565 ext.4510

                                    Class Website:

                                 Sequence of Courses
                                   Culinary Arts
                              Advanced Culinary Arts
                    49er ROP Culinary Arts --- Del Oro High School

Course Description: Advanced Culinary class is a combination of advanced training in food
preparation and the opportunity for specific training with hands-on experiences in the on-
campus Timber Rock Café. The curriculum also includes training in customer service, menu
planning and design, safety and sanitation, career exploration, cost control, advanced food
production techniques, and food and beverage service. The curriculum of this program is
aligned with the California Department of Education Career and Technical Education Food
Service and Hospitality Pathway Standards.

Advanced culinary students working in the Timber Rock Cafe will have the opportunity to
apply for numerous culinary scholarships.

Text and Student Workbook: Culinary Essentials:
Published By: Johnson and Wales University

Additional Classroom Resources: Cookbooks, Bon Appetite and Gourmet Cooking
Magazines, ProStart Year 2 textbook, and the Internet.

Class Requirements:
   1. You will need to pay a $45.00 lab fee for this course.
          Lab Fee Due by: 02/11/2011.
          Cash or Check payable to: WHS Culinary
          Please give receipt to Instructor for points.
   2. Students are responsible for following the normal school rules and policies regarding
      school behavior.

   3. There is a classroom set of textbooks. Class time will be allowed for all weekly
      assignments from the textbook. Every Thursday students will be required for a grade
      to read a weekly chapter and complete written assignment from student workbook.

   4. Excused absences: Students are given the same amount of days, as they were absent
      to complete any missed bookwork with no deduction in credit. No make-up work for
      unexcused absences.

   5. Students are expected to have positive attitudes, respect for fellow classmates, and a
      willingness to participate.

Major Goal:
The major goal of this class is to give students an opportunity to participate in running and
managing an actual restaurant. By doing so, it will give the students a lesson in teamwork,
organizational skills and commitment to a project. All of these skills will help the student
prepare for the work force that awaits them and develop qualities that employers seek. This
goal in learning will be attained by lecture, class discussion, written work, kitchen and lab
work, reading, cooperative learning activities and self, peer, and teacher evaluations.

Units of Study: Textbook – Culinary Essentials

Unit 1- The Foodservice Industry
   a. Chapter 1: Foodservice Career Opportunities- Pages 16-37- Sections 1.1 to 1.4
   b. Chapter 2: Becoming a Culinary Professional- Pages 38-65- Sections 2.1 to 2.3
   c. Chapter 3: Customer Service- Pages 66-89- Sections 3.1 to 3.3
Unit 2- Quality Foodservice Practices
   a. Chapter 7: Safety and Sanitation Principles- Pages 154-175- Sections 7.1 to 7.2
   b. Chapter 8: HACCP Applications- Pages 176-201- Sections 8.1 to 8.3
Unit 3- The Professional Kitchen
   a. Chapter 9: Equipment and Technology- Pages 202-229- Sections 9.1 to 9.4
   b. Chapter 10: Knives and Smallwares- Pages 230-253- Sections 10.1 to 10.2
   c. Chapter 11: Culinary Nutrition- Pages 254-277- Sections 11.1 to 11.3
   d. Chapter 12: Creating Menus- Pages 278-297- Sections 12.1 to 12.4
   e. Chapter 13: Using Standardized Recipes- Pages 298-313- Sections 13.1 to 13.2
Unit 4- Culinary Applications
   a. Chapter 15: Cooking Techniques- Pages 338-357- Sections 15.1 to 15.3
   b. Chapter 16: Seasonings and Flavorings- Pages 358-385- Sections 16.1 to 16.4
   c. Chapter 18: Garde Manger Basics- Pages 408-433- Sections 18.1 to 18.4
   d. Chapter 19: Hot and Cold Sandwiches- Pages 434-449- Sections 19.1 to 19.2
   e. Chapter 20: Stocks and Sauces- Pages 450-467- Sections 20.1 to 20.2
   f. Chapter 21: Soups and Appetizers- Pages 468-483- Sections 21.1 to 21.2
Unit 5- Baking and Pastry Applications
   a. Chapter 27: Baking Techniques- Pages 604-629- Sections 27.1 to 27.2
                 Family and Consumer Studies Content Area Standards
                    California Food and Nutrition Content Area Standards

   1. Nutrition and Health- Students will understand the application of the principles of
      nutrition and their relationship to good health throughout the life cycle.
   2. Food Safety and Sanitation- Students will understand the principles of maintaining
      food safety and sanitation.
   3. Facilities and Equipment- Students will understand the selection, use, and care of
      safe and efficient facilities and equipment.
   4. Meal Management- Students will understand the principles of food purchasing and
      meal management.
   5. Food Preparation- Students will understand the principles of food preparation.
   6. Meal Service and Etiquette- Students will understand styles of meal service and
      commonly accepted etiquette practices.
   7. Food and Culture- Students will understand that culture influences food choices and

Grading Policy:
Grades in all classes will be based on point accumulations. All assignments written or lab
participation are recorded and totaled and a letter grade is assigned on the following
percentage to total points possible.

Grades Based On:
70% Lab Participation and Clean-Up,
      “Front and Back” of the house with Timber Rock Cafe Assignments and Duties
30%- Weekly Assignments, Class Projects, Written Midterm, and Final Exam

Grading Point Values:
50 Points – Lab Participation, Prep Work, Cooking, and Following Class Rules
25 Points – Clean Up and Sanitation
5 Points per Week – Class Bookwork Assignments

Classroom Infractions for Loss in Points in Participation or Sanitation.

Class Rules – One free warning, then points lowered in Gradebook.
      -2 Points per Infraction --- Cell Phone Use or Sitting on Counters/Tables
      -2 Points per Infraction --- Not Following Recipe
      -2 Points per Infraction --- Being Disruptive
      -2 Points for Every Unexcused Tardy
      -2 Points for Weekly Class NON-PARTICIPATION

******* -2 Points per Infraction (For ENTIRE Table)
For, Dirty Kitchen/Stove/Sink or Incomplete Dish Washing or Dish Drying.
Lab Fee -- $45 --- Due Date By: 02/11/2011.
“Welcome and Best Wishes” to you for an exciting and worthwhile semester in Culinary

Sincerely, Mrs. Susie McGuire

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