Culinary Arts Introduction and I Syllabus
This is an exploratory course which seeks to model behaviors and attitudes required for food service employment; to provide a working knowledge of the opportunities available in professional cooking; to develop a basic understanding of the various foodstuffs and methods of food preparation; to build a basic competence in the skills required of food workers; and to learn about career paths in food service and opportunities for the post-secondary culinary training.
Suggested Grade Level : 9th, 10th, and 11th
Format of instruction:
a. Lecture-note taking
b. Reading- from various texts and related trade journals
c. Instructional videos
d. Recipe collection
2. Kitchen/ Lab
a. Demonstration/ Observation
b. Student participation and practice; skill development
c. Prepare a personal exhibit at the end of the course.
a. Logbook- Students are required to keep a logbook
* Class notes and hand-outs
** Returned tests and quizzes
*** Competencies completed
**** Recipe file
4. Tests/quizzes are given at the conclusion of each unit, usually every other week.
5. Exhibit-The last few weeks of the semester is devoted to the preparation of a culinary exhibit for which you will receive a grade.