CULINARY IV GOOGLE CLASSROOM LOG IN: tnufnfr
Culinary Arts IV 2020-20121
Mr (Captain, Chef) DeGaeta E115 (941) 575-5450 Paul.email@example.com
Course Description: Advanced Students will develop competence in understanding duties and responsibilities of the Food Service segment of the Hospitality Industry related to Baking and Restaurant Management. They will: Learn ways to achieve job advancement; understanding technical materials; understand the demands and realities of the Food Service industry; How to be a part of a culturally diverse team; How to develop their critical thinking and problem solving skills; A knowledge of federal, state and local sanitation/safety codes; Time management; Inventory control; Advanced principles of food science (fermentation, leavening agents, emulsion, acids/bases, starches); How to follow and modifying recipes; Using nutrition skills to evaluate menus; Performing front-of-the-house duties (greeting and escorting guests, transporting and serving meals, carrying trays); Performing back-of-the-house duties (receiving and storing food supplies); and Participation in food preparation labs appropriate for this skill level.
Lab fee: $50 (Lab supplies and Culinary Arts Cap they keep); or $20 if student returns with Chef Coats and hats from Culinary Arts II/III.
Course Prerequisites: Completion of Culinary Arts II/III with a grade of B or better or having ServSafe Certification.
Course Objectives: 1. Increase knowledge and awareness of food safety and sanitation. 2. Learn to think critically and solve problems using food science principles. 3. Learn to identify tools and equipment, organize, and use resources appropriately. 4. Students will learn to work with each other cooperatively and productively. 5. Demonstrate communication skills and personal productivity. 6. To acquire verbal and written directions and use the information in a real world application. 7. Demonstrate knowledge of cooking terms and use recipes specifically. 8. Apply math skills. 9. Exhibit safe, secure, sanitary work procedures. 10. Prepare and present food products to meet quality standards. 11. Practice food identification, selection, and purchasing skills. 12. Practice advanced cooking, and baking techniques. 13. Demonstrate employability skills. 14. Pass Nationally Certified ServSafe Certification Test.
Students will be spending time reviewing sanitation and safety and working with Cul II/III students in a managerial role. They will be learning about baking methods, and assisting teacher in teaching baking skills to Cul II/III students. They will serve as team managers and learn about communication, personal responsibility and motivation. Students are expected to demonstrate a good working environment with their peers and master management skills by the end of this semester. They will also immerse themselves into the working environment via weekly Staff Meals and periodic in-school Caters, that simulate the real-world Food Service environment where they will manage other students in planning, preparing, cooking, delivering, collecting money, cleaning and evaluating the entire process. In essence they will operate a small restaurant here that sells meals to staff and represents CHS via caters and special events.
Text and Suggested Supplies: Our two text books are classroom sets: FOUNDATIONS of restaurant management & culinary arts LEVEL TWO (Pro Start) by National Restaurant Association (ISBN-13:978-0-13-1380226) and ServSafe Essentials and Foundations of Restaurant management and culinary arts
Supplies: Culinary Chef Coat and hat previously supplied Loose-leaf paper Folder or 3-ring binder for weekly work sheets and essays Pencils and/or pens (only blue or black) Lab fee $50 (Lab supplies and a Culinary Arts Cap they keep); or $20 if student returns with Chef Coats and hats from Culinary Arts II/III
Policies and Procedures:
*Students will adhere to the expectations, guidelines, rules and policies of CCPS Code of Student Conduct. *Students are expected to be on time, in your seat and prepared for class. *Students are expected to use electronic devices (including cell phones) as per school policy and only when allowed by teacher in classroom. * Weekly assignments/projects are due on Friday; Late assignments due to an excused absence will be accepted for one week after student returns from excused absence. For 9 or ore absences, please refer to Code of Student Conduct, teacher can deduct up to 30% on make-up work. * If a test is missed, the student has one week from the time of absence, to arrange with the teacher to make it up on his/her time. * Progress updates are sent home every three weeks, according to the schedule set by the school. * Lab/kitchen policies and procedures will be followed and graded.
Grading: Course work will be weighted as follows:
Class assignments 30%
Assessments: A variety of assessments will be used throughout the school year. There will be multiple choice, fill in the blank, basic conversions, vocabulary tests, and written explanations for extended response. The students are expected to follow proper grammar and punctuation rules, and use the correct spelling. Progress reports are distributed every three weeks to help the student and parent monitor grades. The district grading scale will be used. 90% - 100% A 80% - 89% B 70% - 79% C 60% - 69% D 0% - 59% F
If a student has 10 or more absences (5 or more in the block), then they MUST earn a C or better on the exam in order to receive a passing grade for the course.
Course Procedure: This course is a “hands” on environment where the students can fully explore their capabilities, apply techniques and comprehend vocabulary terms they learn in the classroom. Power points, lecture, and video will help the students learn visually, auditory, and kinesthetic. Continuous review will be integrated into each step as students will have to apply what they have learned and what they are learning in lab. Students will be grouped and will collaborate on their assignment before each lab. Students will have specific tasks on lab day and will be required to fill in for an absent student. It is highly advised students do not miss lab, as it is a learning experience that cannot be made up. Students will automatically be marked zeros, and must make up lab – usually with a page report on whet we covered to receive grade. Mini-quizzes may be given sporadically to maintain students understand the required components of this course. A folder or a section of a 3-ring binder is recommended for this course.
Culinary Opts IV: Course of study will include:
14.02 Demonstrate mathematics competencies related to the occupational task. 15.01 Respond to the needs of a culturally diverse workplace. 15.02 Apply techniques of evaluation for continuous improvement. 15.03 Demonstrate problem solving. 15.04 Use critical thinking strategies. 16.01 Follow federal, state, and local sanitation and safety codes. 17.01 Perform time management techniques. 17.02 Operate within purchasing, inventory, portion control, and costing procedures 18.02 Identify and explain the various leavening agents used in baking.
18.03 Identify and explain the principles of thickening agents used in food preparation. 18.04 Identify the differences between a permanent and temporary
emulsion. 18.05 Explain the role of pH in food preservation and baking 21.02 Perform duties to meet the needs of the customer (greeting guests; escorting to tables and presenting menus; handling guests with special needs; transporting and serving meals; loading and carrying trays; etc.) 22.01 Receive, store, and issue supplies. 23.01 Prepare bake station items. 23.02 Prepare pantry station items. 23.08 Recognize standards of quality.