Culinary Arts Introduction and I Syllabus

Course Objectives:

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:

1. Classroom

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.

3. Evaluation

a. Logbook- Students are required to keep a logbook

* Class notes and hand-outs

** Returned tests and quizzes

*** Competencies completed

**** Recipe file

***** Tests/quizzes

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.

Culinary Arts II and III 

Course Objectives:

This course seeks to provide in depth instruction in food production and food service management which builds on the experience gained in Culinary Arts I; to prepare students for advanced entry food service employment, and/ or post secondary Culinary Arts study or apprenticeship. This class is a challenging course. Students will constantly be encouraged to improve the quality and quantity of their work, and to develop critical self-assessment skills. With effort, this could prove to be the most rewarding course you will take in high school.

Prerequisite: Successful completion of Culinary Arts I

Format of Instruction:

* Intensive review of culinary and baking fundamentals

* Preparation and display of all food and beverages served in the Culinary Arts Cafe.

* Participation in SkillsUSA leadership and skills demonstration activities

* Projects such as Hospitality Marketing and Advertising/Food Service Management Systems/Restaurant Menu Design, etc