culinary arts course syllabus - st. johns county school ... · 8/4/2018 · 8.1: bakeshop basics...

Culinary Arts Course Syllabus

St. Johns Academy of Culinary Arts 2018-19 Chef Gaynor

St. Johns Academy of Culinary Arts 2018-19 Course Syllabus Chef Gaynor

InstructorName:SherryGaynorDepartmentName:CulinaryArtsOffice/ClassroomLocation:SJTHSPhoneNumber:904-547-3468EmailAddress:[email protected]

InstructorOfficeHours:8:15am–10:00am

StudentHours:Monday,Tuesday,Thursday,Friday

1stPeriod 9:15am–10:00am*teacherplanning 2ndblock 10:05am–11:40pm Lunch 11:40am–12:10pm 3rdblock 12:15pm–2:05pm 4thblock 2:10pm–3:45pmWednesday1stPeriod 9:15am–9:50am*teacherplanning2ndblock 9:55am–11:10amLunch 11:10am–11:40am3rdblock 11:45am–1:25pm4thblock 1:30pm–2:45pm

Coursename,OCP,coursecode,jobtitleCulinaryArts8800500• CulinaryArtsI,OCPA,8800510,FoodPreparation

Worker• CulinaryArtsII,OCPB,8800520,CombinedFood

PreparationandServingWorker,IncludingFastFood

• CulinaryArtsIII,OCPC,8800530,Cooks,Restaurant• CulinaryArtsIV,OCPD,FoodServiceManagers• Track1,8800540,CulinaryandHospitalityand

Management• Track2,8800550,AdvancedBakingTechniques• Track3,8800560,GastronomyandGardeManger

ProgramDescription:StudentslearnallaspectsofCulinaryArtsbusinessoperations,sanitationandfoodsafety,andpreparationandcookingtechniquesthroughNationalRestaurantAssociationEducationalFoundationProStartprogramandcurriculum.Studentsalsolearnthevalueofteamwork,leadership,andprofessionalismthroughdailyactivities.StudentsaretrainedinareassuchasNutrition,Purchasing,andSupervisionandManagementtopreparethemwithtransferableskillsandcertificationforhighereducationorindustryemployment.

ClassroomProtocol:Thiscoursewillprovideyouwithasetofprofessionalandtechnicalcompetenciesorganizedtodistinguishyourcareerobjectives.Cometoclassontimeandprepared;remainreadytofocuswhileexhibitingproductivebehaviorsprescribedformaturelearningenvironments.100%engagementandrespect,100%ofthetimeistheexpectation.

RequiredBook(s):• Safestaff–Level1students• FoundationsLevel1,level1,2,3students• ServSafe–Level4T2students• FoundationsLevel2,level3and4T2students

RequiredMaterial(s):• non-slip,closed-toeshoesandsocks• cleanapronandhat• 8x11notebook,2”x3”notebook,folder,pen,pencil,sharpee,highlighter

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GradingSystem:• 90%-100% 3.5-4.0 A• 80%-89% 2.5–3.4 B• 70%-79% 1.5–2.4 C• 60%-69% 1.0–1.4 D• Below60%.9–0 F

ProgramSpecificGradingInformation:

• 70%summativeassessment• 30%formativeassessment

5%homework

AcademicIntegrity:AccordingtotheCenterforAcademicIntegritytherearefivefundamentalvaluesthatcharacterizeanacademiccommunityofintegrity:

• Honesty.Thequestfortruthandknowledgerequiresintellectualandpersonalhonestyinlearning,teaching,researchandservice.

• Trust.Academicinstitutionsmustfosteraclimateofmutualtrustinordertostimulatethefreeexchangeofideas.

• Fairness.Allinteractionsamongstudents,facultyandadministratorsshouldbegroundedinclearstandards,practicesandprocedures.

• Respect.Learningisacknowledgedasaparticipatoryprocess,andawiderangeofopinionsandideasisrespected.

• Responsibility.Athrivingcommunitydemandspersonalaccountabilityonthepartofallmembersanddependsuponactioninthefaceofwrongdoing.

CommonCareerTechnicalCore–CareerReadyPracticesCareerReadyPracticesdescribethecareer-readyskillsthateducatorsshouldseektodevelopintheirstudents.ThesepracticesarenotexclusivetoaCareerPathway,programofstudy,disciplineorlevelofeducation.CareerReadyPracticesshouldbetaughtandreinforcedinallcareerexplorationandpreparationprogramswithincreasinglyhigherlevelsofcomplexityandexpectationasastudentadvancesthroughaprogramofstudy.1.Actasaresponsibleandcontributingcitizenandemployee.

2.Applyappropriateacademicandtechnicalskills.

3.Attendtopersonalhealthandfinancialwell-being.

4.Communicateclearly,effectivelyandwithreason.

5.Considertheenvironmental,socialandeconomicimpactsofdecisions.

6.Demonstratecreativityandinnovation.

7.Employvalidandreliableresearchstrategies.

8.Utilizecriticalthinkingtomakesenseofproblemsandpersevereinsolvingthem.

9.Modelintegrity,ethicalleadershipandeffectivemanagement.

10.Planeducationandcareerpathalignedtopersonalgoals.

11.Usetechnologytoenhanceproductivity.

12.Workproductivelyinteamswhileusingcultural/globalcompetence.



ClassRulesandConsequencesRULES

1. Arrivetoclassontime,putschoolbagsontable,andtakeyourseat.

2. Berespectful.

3. Usematureandsafebehaviors.

4. Keeplanguageandbehavior“G-rated”atalltimes.

5. Followdirections.

6. Communicateeffectively.

7. Dressinandwashupquicklyandefficiently.

8. Turninassignmentsneatlyandontime.

9. Demonstrateprofessionalismandeffectivecustomerservice.

10. Demonstrateefficiencyandsenseofurgency.

11. Practiceexemplarygrooming;bathedaily,nailstrimmed,cleanshave.

12. Nojewelryinthekitchen.

13. Allschoolrulesapplytoclassroom/lab(gum,headphones,cellphones…)

CONSEQUENCES–perChef’sdiscretion

1. Additionalwrittenassignmentinlieuofcookingassignmentandtastingprivilege.

2. Dismissalfromfieldtrip,communityservicevolunteer,orclasssalesactivity.

3. LossofSousChefassignmentopportunity.Additionalcleaningdutiesfordayorweek.

4. Afterschooldetention,cleaninglab.

5. CalltoDeanandcalltoparents.

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CulinaryArts1,FoodPrepWorkers,8800510,1.0-7.0

Unit 1 week 1 Aug. 10-17 FL1, ch. 1: Welcome to the Restaurant and Foodservice Industry

1.1, 1.2. 1.3

01.0 Recognizeandidentifycareerandemploymentopportunities.Thestudentwillbeableto:

01.01 Discusshistoryandtrendsofthefoodserviceindustry.

01.02 Identifyoccupationsinthefoodserviceandhospitalityindustryandtheirimpactontheeconomy.

01.03 Identifylevelsoftrainingrequiredforfoodserviceandhospitalityoccupations.

01.04 Identifyprofessionalorganizationsrelatedtohospitality/foodservice.

01.05 Explaintheimportanceofaportfolioandresume’.

01.06 Identifyproceduresanddocumentsrequiredwhenapplyingforemployment.

Unit 2 week 2 Aug. 20-24 2.1: Intro to Food Safety

2.2: Good Personal Hygiene ch. 3: Importance of Personal Hygiene

week 3 Aug. 27-31 2.3: Preventing Hazards in the Flow

of Food 2.4: Food Safety Manangement Systems 2.5: Cleaning and Sanitizing

ch. 6: Cleaning & Sanitizing

week 4 Sept. 4-7 3.1: Intro to Workplace Safety ch. 1: Food Contamination

week 5 Sept. 10-14

3.2: Preventing Accidents and Injuries

ch. 2: Foodborne Illness

week 6 Sept. 17-21

3.3 First Aid and External Threats

ch. 4:Flow of Food

02.0 Demonstrateandincorporateworkplacesafetyprocedures.Thestudentwillbeableto:

02.01 Followstandardproceduresforphysical,chemicalandbiologicalhazardcontrol.

02.02 Identifyandutilizefirst-aidproceduresforaccidentsandinjuriescommontothefoodserviceindustry.

02.03 Followthestandardsforinfectiousdiseasecontrol.



02.04 Identifyandapplysanitaryproceduresinmaintainingthefacilityincludingproperwastedisposalmethodsandrecycling.

02.05 MaintainaSDS(SafetyDataSheet)foreachproduct.

02.06 ExplaintheFederalHazardousCommunicationRegulationLawasrecordedin(29CFR-1910.1200)–OSHALaw.

02.07 Demonstrateandutilizesafetyproceduresrelatedtopreventionofslips,falls,burns,andfire;properliftingandchemicaluse.

02.08 Demonstrateandutilizeproperpersonalhygieneandpersonalhealthprecautions(handwashing;useofgloves;grooming;properhairrestraints,closed-toeshoes,aprons,uniforms).

02.09 Demonstrateproperfoodhandlingtechniques(thermometeruse;thawingmethods;internalcookingtemperatures)utilizingcurrentindustrysafetyandsanitationproceduresfortheagencyhavingjurisdiction.

02.10 IdentifytheHACCP(HazardAnalysisCriticalControlPoint)procedureduringallfoodhandlingprocesses.

02.11 IdentifyStateofFloridaFoodHandlerTrainingCertificaterequirements(http://www.myfloridalicense.com/dbpr/hr/food-lodging/employee-training.html).

Unit 3 week 7 Sept. 24-28 7.1: The Communication Process

ch. 5: Controlling Time and Temperature

week 8 Oct. 1-5 7.2: Communication Skills 7.3: Types of Communication

ch.7: Pest Control

03.0 Demonstrateworkplacecommunicationskills.Thestudentwillbeableto:

03.01 Identifyandexhibitemployabilityskills(punctuality,dependability,appropriateappearance).

03.02 Identifyandexhibitworkethicsandintegrity(employeetheftandconsequences).

03.03 Maintainpositivepersonalrelationshipsincludingacceptanceofconstructivecriticism.

03.04 Developanddemonstratepersonalandprofessionaletiquette.

03.05 Demonstratetheabilitytofunctionasateammemberinadiverseenvironment.

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Unit 4 week

9 Oct. 8-12 5.1: Foodservice Equipment

Safestaff Exam Review

Safestaff Exam Review

End Q1 wk 10 Oct. 16-19 5.2: Getting Ready to Cook

5.3: Cooking Methods Safestaff Exam

Safestaff Certification Exam

wk 11 Oct. 22-26 5.4: Cooking and Nutrition

04.0 Useandcareforcommercialtoolsandequipment.Thestudentwillbeableto:

04.01 Identifycommercialtoolsandequipment.04.02 Demonstratemasteryofstandardweightsandmeasuresusedinthefoodserviceindustry.

04.03 Useandmaintaincommercialtools.

Unit 5 wk 12 Oct. 29-

Nov.2 4.1: Professionalism

wk 13 Nov. 5-9 4.2: Using Standardized Recipes

05.0 Demonstratebasickitchenessentials.Thestudentwillbeableto:

05.01 Definemiseenplaceandtherelationshipoforganizationalskillstoproductivityintheworkplace.

05.02 Identify,explainandillustratebasicknifecutsandskills.

05.03 Demonstrateanunderstandingofthepurposeofstandardizedrecipes.

05.04 Use,follow,prepareandplatestandardizedrecipescreatively.



Unit 6 wk 14 Nov. 13-20 6.1: Stocks

Thanksgiving Break 11/22, 23, 24

wk 15 Nov. 26-30 6.2: Sauces

wk 16 Dec. 3-7 6.3: Soups

06.0 Identifysoups,stocksandsauces.Thestudentwillbeableto:

06.01 Identifythefouressentialcomponentsofstock.

06.02 Identifythetypesofstock.

06.03 Definecharacteristicsofthegrand/mother/leadingsauces.

06.04 Identifyanddescribethetwoclassificationsofsoups.

06.05 Demonstratethemethodsofpreparationofsoups,stocksandsauce.

06.06 Identifythedifferencesbetweenapermanentandtemporaryemulsion.

06.07 Identifyandexplaintheprinciplesofthickeningagentsusedinfoodpreparation.

06.08 Distinguishbetweenanddemonstratethephysicalpropertiesofthickeningagents.

Unit 7

wk 17 Dec. 10-14 (Foundations L2) 8.1: Bakeshop Basics 8.2: Yeast Breads

wk 18 Dec. 17-21 8.3: Quickbreads 8.4: Pies, Pastries, and Cookies

07.0 Understandprinciplesoffoodscienceincookingandbakingtechniques.Thestudentwillbeableto:

07.01 Identifyfoodproductsthatarearesultoffermentation.

07.02 Identifyandexplainthevariousleaveningagentsusedinbaking.

07.03 Explaintheleaveningprocessinbaking.

07.04 Demonstrateandanalyzethedifferentfunctionsofsugarandfatsinbakedgoods.

End Q2, Fall Semester Christmas Break 12/24-1/4

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CulinaryArts2,CombinedFoodPrep&ServingWorkers,IncludingFastFood,8800520,8.0-13.0

Unit 1 week

1 Aug. 10-17 4.1 review: Professionalism

revisit Career Path Menu research jobs Bureau of Labor Statistics Occupational Outlook

weeklyrotatingassignmentandgradedcompetencyrubriciAuditor-HACCPplan;SafePracticesCompetencyRubric-weeklyrotationsouschef08.0 Exhibittheabilitytofollowstatemandatedguidelinesforfoodsafetyandservice.Thestudentwillbeableto:

08.01 Demonstrateandutilizepropertechniquesforlifting,receiving,andstoringfoodsupplies.

08.02 Demonstrateandutilizepropertechniquesfortransporting,cookingandholdingfood(properwaystocool/reheatfood;holdingtemperatures).

08.03 Demonstrateandutilizepropercleaning,sanitizing,anddisinfectingtechniques(cleaningvs.sanitizing;storingcleaningsupplies;properproceduresforcleaningequipment).

08.04 Demonstrateandutilizeproperpestcontrolprocedures.

08.05 Classifyallcausesoffoodborneillnesses(e.g.,biological,physicalandchemical).

08.06 Describesymptomsoffoodborneillnessandhowitcanbeprevented.

08.07 Describecrosscontaminationandincorporatestrategiestopreventthisfromoccurring.

08.08 Researchtopallergensandhowtocontrolallergycross-contamination.

Unit 2

week 2

Aug. 20-24 10.1: The Importance of Customer Service

week 3

Aug. 27-31 10.2: Ensuring a Positive Dining Experience

week 4

Sept. 4-7 10.3: Service Syles, Setup, and Staff role play scenarios field trip to observe operations FOH and BOH project-based learning

09.0 Identifyandexplainfront-of-thehouseandback-of-the-houseduties.Thestudentwillbeableto:

09.01 Identify,demonstrate,andutilizefundamentalsofcustomerserviceandaddressingdifficultcustomersandhandlecustomercomplaints.

09.02 Identifyandexplaintechniquesoffront-of-the-houseandback-of-the-houseresponsibilitiesincludingbutnotlimitedtodiningroomsetup,greeting,order-taking,serving,clearing,checkpresentation,bussing,andcashiering.



09.03 Identifyanddescribetypesofmealservices.

09.04 Describethetypesofworkstationsinthecommercialkitchen.

09.05 Performdutiestomeettheneedsofthecustomer(greetingguests,escortingtotablesandpresentingmenus,handlingguestswithspecialneeds,transportingandservingmeals,loadingandcarryingtrays,etc.).

09.06 Receive,storeandissuesupplies.

09.07 Practiceenvironmentallysoundprocedures.

09.08 Demonstrateandfollowoperationalproceduresbetweenthefront-of-the-houseandback-of-the-house.

09.09 Demonstrateefficienttimeandmotiontechniques.

09.10 Coordinateresponsibilitieswiththoseofotherworkstations.

Unit 3 week

5 Sept. 10-14 9.1: Fruits

week 6

Sept. 17-21 9.2: Vegetables

week 7

Sept. 24-28 1.1: Dairy Products and Eggs

week 8

Oct. 1-5 1.2: Breakfast Foods and Drinks

week 9

Oct. 8-12 1.3: Sandwiches

End Q1 10.0 Applyprinciplesoffoodscienceincookingtechniques.Thestudentwillbeableto:

10.01 Explaincommoncookingmethods(roasting,baking,broiling,sautéing,frying,deep-frying,braisingandsteaming).

10.02 Explainhowtasteandaromacombinetogivefoodstheirflavors.

10.03 Listphysical,psychological,culturalandenvironmentalinfluencesonfoodlikesanddislikes.

10.04 Compareandanalyzereasonsforevaluatingfoodproductssubjectivelyandobjectively.

10.05 Identifyherbs,spices,oilsandvinegarsandtheirappropriateuseinpreparingfoodproductsthatexhibitandenhancecreativity,tasteandappearance.

10.06 Explaintheroleofthefivesensesincooking,presentingandeatingfood.

10.07 Describehowthefivebasictastes(salty,sweet,sour,bitterandsavory/Umami)canaffecttheappealoffood.

10.08 Demonstrateandanalyzethedifferencebetweenmoist,dryandcombinationcookingmethods.

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10.09 Applybasicprinciplesofthechemistryofproteintocookingeggs,dairyandmeatproducts.

10.10 Applybasicprinciplesofthechemistryoffoodpreparationtofruitsandvegetables.

10.11 Demonstrateproteinfabrication.

11.0 Presentfoodandbeverageitemstomeetcreativityaspectsaswellasqualitystandards.Thestudentwillbeableto:

11.01 Explainhowcolor,texture,temperature,andbalanceaffectthevisualappealofplatedfood.

11.02 Demonstrateplatterpresentationprinciples,effectiveplatterlayout,andtechniquesforenhancingfoodpresentation.

11.03 Recognizestandardsofqualityaswellasprepareandcreativelypresent:bakestationitems;pantrystationitems;frystationitems;coldstationitems;hotstationitems;beverageitems.

11.04 Distinguishbetweenthecharacteristicsofacidsandbases.

Unit 4

wk 10 Oct. 16-19 2.1: The Basics of Nutrition wk 11 Oct. 22-26 2.2: Making Menus More Nutritious

12.0 Describeandapplythebasicprinciplesofnutrition.Thestudentwillbeableto:

12.01 Listtheessentialnutrientsandtheirfunctions.

12.02 Interpretfoodlabels.

12.03 Identifydifferentdietaryneeds.

12.04 Listcategoriesoflips(fatsandoils)infoodpreparation.

12.05 Examinethefunctionsoflipids(fatsandoils)infoodpreparation.

12.06 Analyzethenutritionalimpactoflipids(fatsandoils)inthediet.

12.07 ApplythecurrentUSDAguidelinestoanalyzedietstoincludespecialneeds.

Unit 5

wk 12 Oct. 29-Nov.2

11.2: The Mediterranean

wk 13 Nov. 5-9 11.3: The Middle East

wk 14 Nov. 13-20 10.1: North America Thanksgiving Break 11/22, 23, 24 wk 15 Nov. 26-30 10.2: Central America and the Caribbean



wk 16 Dec. 3-7 10.3: South America wk 17 Dec. 10-14 11.1: Europe wk 18 Dec. 17-21 11.4: Asia


13.0 Identifyandsummarizethevariouscuisinesoftheworld.Thestudentwillbeableto:

13.01 IdentifyanddistinguishingredientsofthefiveregionsoftheUnitedStates.

13.02 Identifyflavorprofilesfromdifferentcuisinesoftheworld.

13.03 Compareandcontrasttherelationshipofhistoryandcultureinregionalcooking.

13.04 Prepareandcreativelypresentmenusthatreflectdifferentcultures.

13.05 Examinecompetitiveeventsandopportunitiesrelatedtotheculinarystudents(e.g.FCCLA,SkillsUSA).

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CulinaryArts3,RestaurantCooks,8800300,14.0-19.0

Unit 1 week 1 Aug. 10-17 12.1: Starting a Career in Foodservice

12.2: Completing Applications Effectively group / individual study

week 2 Aug. 20-24 12.3: The Job Interview group/individual study 12.4: Advancing in a Career 12.5: Careers in the Industry sign in iAuditor

14.0 Researchcollegeandcareeradvancementopportunitiesinprofessionalcookingandbaking.Thestudentwillbeableto:

14.01 Describetheelementsofajobsearchasitrelatestoadvancementopportunities.

14.02 Discussandidentifyprogrampathwayoptionsinyear4.

14.03 Developapersonalcareerplan.

14.04 Demonstrateanunderstandingofentrepreneurshipandtheeconomicimpactoffoodandhospitalityenterprisesontheindustry.

14.05 Explainthebenefitsofmembershipinprofessionalassociations,includingstudentorganizations.

14.06 Explorecompetitionsandscholarshipopportunitiesavailabletotheculinarystudent.

Unit 2

week 3 Aug. 27-31 5.1: Introduction to Purchasing week 4 Sept. 4-7 5.2: Making Purchasing Decisions

week 5 Sept. 10-14 5.3: Managing Purchases 15.0 Followfoodidentification,selection,purchasing,receiving,storing,andinventoryguidelines.Thestudentwillbe

ableto:

15.01 Demonstrateordering,receiving,monitoring,storageandinventoryofparstock.

15.02 Identifyandselectbasicfooditemsaccordingtoqualitystandards.

15.03 Selectbasicfooditemsaccordingtostandardqualities.

15.04 Practiceportioncontrolandutilizecostingprocedures.

15.05 Monitorinventoryandparstock.



Unit 3 week 6 Sept. 17-21 11.1: Potatoes week 7 Sept. 24-28 11.2: Legumes and Grains week 8 Oct. 1-5 11.3: Pasta week 9 Oct. 8-12 4.1: Salads

End Q1 wk 10 Oct. 16-19 4.2: Salad Dressings and Dips

4.3: Garnishes wk 11 Oct. 22-26 6.1: Meat wk 12 Oct. 29-Nov.2 6.2: Poultry wk 13 Nov. 5-9 6.3: Seafood wk 14 Nov. 13-20 6.4: Charcuterie and Garde Manger

Thanksgiving Break 11/21, 22, 23 16.0 Practiceprofessionalcookingandbakingtechniques.Thestudentwillbeableto:

16.01 Recognizestandardsofqualityaswellasprepareandcreativelypresent:professionalbakestation

items;professionalpantrystationitems;professionalfrystationitems;andprofessionalhotstationitems.

16.02 Prepareandcreativelypresent:appetizers;salads;vegetables;fruits;pasta/rice/cereals;soups/stocks/sauces/gravies;meats;poultry;fish/shellfish;breakfastfoods;sandwiches;horsd’oeuvres;garnishes;ediblecenterpieces.

Unit 4

wk 15 Nov. 26-30 8.5: Chocolate

wk 16 Dec. 3-7 8.6: Specialty Dessert

17.0 Applyscientificprinciplesincookingandbaking.Thestudentwillbeableto:

17.01 Identifythephysicalandchemicalchangesinfoodsthatresultfromtheapplicationofheatorcold.

17.02 Identifytheeffectofvariouslevelsofmoistureonfood.

17.03 Developartistictalentsinthecreationofcenterpiecesfromavarietyofmediums(cookedsugar,chocolate,marzipan).

17.04 Prepareandcreativelypresent:salads,soups/stocks/sauces,yeastbreads,piesandpastries,cakesandicing,specialtydesserts,breakfastfoods,quickbreads,sandwiches,garnishes,ediblecenterpieces.

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Unit 5 wk 17 Dec. 10-14 8.1: Learning to Work Together

8.2: Becoming a Successful Leader

wk 18 Dec. 17-21 8.3: Interviewing and Orientation 8.4: Training and Evaluation


18.0 Identifyandexhibitmanagementskills.Thestudentwillbeableto:

18.01 Identifycharacteristicsofaneffectivemanager.

18.02 Examinemanagementskills.

18.03 Demonstrateeffectivecommunicationskills.

18.04 Usepositivereinforcementtechniquestoincreaseproductivity.

(all weeks)

19.0 Complywithlawsandregulationsspecifictothefoodserviceandhospitalityindustry.Thestudentwillbeableto:

19.01 IdentifyfoodserviceandhospitalitylawsandregulationstoincludeOSHAandtheAmericanswith

DisabilitiesAct(ADA).

19.02 Demonstrateknowledgeoffoodsafetymanagertraining/certificationprogramsthatareaccreditedinFlorida(http://www.myfloridalicense.com/dbpr/hr/food-lodging/ManagerCertification.html).



CulinaryArts4Track1CulinaryAndHospitalityManagement,8800540,20.0-28.0

Unit 1 week 1 Aug. 10-17 Intro to Hospitality ch. 1: Introducing Hospitality week 2 Aug. 20-24 Intro to Hospitality

ch. 2: The Hotel Business 20.0 Analyzehistoryandtrendsintheculinaryandhospitalityindustry.Thestudentwillbeableto:

20.01 Discusshistoryandtrendsoftheculinary&hospitalityindustry.

20.02 Identifymanagementlevelcareersintheculinary&hospitalityindustry.

20.03 Identifylevelsoftrainingrequiredformanagementcareersinculinary&hospitality.

20.04 Constructanorganizationalchartforlodgingorrestaurantoperations.

20.05 Investigatetheimpactofthehospitalityindustryontheglobalmarket.

20.06 Exploregreening,recyclingandsustainabilitytrendsinthehospitalityindustry.

Unit 2

week 3 Aug. 27-31 Intro to Hospitality ch. 7: Restaurant Management 21.0 Demonstratemanagementskills.Thestudentwillbeableto:

21.01 Identifycharacteristicsofaneffectivemanager.

21.02 Examinemanagementskills.

21.03 Demonstrateeffectivecommunicationskills.

21.04 Usepositivereinforcementtechniquestoincreaseproductivity.

21.05 Demonstratetheabilitytoleadateaminadiverseenvironment.

Unit 3

week 4 Sept. 4-7 Intro to Hospitality ch. 8: Managed Services

22.0 Identifytheelementsofsuccessfulcustomerserviceandtherolemanagementplays.Studentwillbeableto:

22.01 Anticipateguestneeds.

22.02 Evaluateandsolvecustomercomplaints.

22.03 Understandhowmanagementcanempowertheiremployeestohandlecustomerneeds.

22.04 Demonstrateproblemsolvingskills.

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Unit 4 week 5 Sept. 10-14 Intro to Hospitality ch. 9: Tourism

week 6 Sept. 17-21 Intro to Hospitality ch. 10: Recreation, Attractions, and Clubs week 7 Sept. 24-28 Intro to Hospitality ch. 11: Gaming Entertainment 23.0 Compareandcontrastthedifferenttypesofoperationsintheculinaryandhospitalityindustry.Studentwillbe

ableto:

23.01 Compareandcontrastcommercialandnon-commercialsegmentsinfoodservice.

23.02 Exploretheroleandmanagementpathwayofarestaurantmanager.

23.03 Exploretheroleandmanagementpathwayofahotelmanager.

23.04 Identifyanddifferentiatethedifferenttypesoflodging.

23.05 Identifyanddifferentiatethedifferenttypesofrestaurants.

23.06 Examinethedifferentsegmentsinthetravelandtourismindustry.

Unit 5

week 8 Oct. 1-5 Intro to Hospitality ch. 12: Meetings, Conventions, and Expositions week 9 Oct. 8-12 Intro to Hospitality ch. 13: Special Events

End Q1 wk 10 Oct. 16-19 Intro to Hospitality ch. 14: Leadership and Management 24.0 Demonstratetheskillsnecessaryforplanningandcateringanevent.Thestudentwillbeableto:

24.01 Definecateringanddescribethetypeofeventsthatareusuallycatered.

24.02 Describeandillustratehowcommonthemesarefoundacrosscateringoperations.

24.03 Differentiatebetweenlowcostandelaborateevents.

24.04 DescribetheregulatoryrestrictionsforanapprovedkitchenandstatemandatedFoodSafetyTrainingrequirementsforacateringjob.

24.05 ResearchtherulelanguageinFloridaAdministrativeCoderelatedtocatering.https://www.flrules.org/gateway/ChapterHome.asp?Chapter=64E-11).

24.06 Developamenuforvariouseventsanddeterminefoodpreparationstepsbasedonthevenue.

24.07 Planandprepareavarietyofhorsd’oeuvres.

24.08 Demonstratebeveragepreparationskills.

24.09 Planandpreparedishesthatlendthemselvestovarioustypesofevents.

24.10 Planandorganizeanactualeventusingacquiredskills.



Unit 6 wk 11 Oct. 22-26 3.1: Introduction to Cost Control

3.2: Controlling Food Costs wk 12 Oct. 29-

Nov.2 3.3: Controlling Labor Costs 3.4: Controlling Quality Standards

25.0 Utilizecostcontrol.Studentwillbeableto:

25.01 Developanaccountingandrecord-keepingsystemusingselectedsoftware.

25.02 Developapurchasing,receiving,storing,andinventorysystem.

25.03 Examinelosspreventionfactorssuchassafety,sanitation,foodhandling,warehandling,maintenance,insurance,andenvironmentaleffects.

25.04 Interpretprofitandlossstatements.

25.05 Identifytheresponsibilityofeachindividualtobeheldaccountableforprofitability.

25.06 Identifyelementsofasuccessfulorganizedfoodserviceoperationinrelationtotime,energy,money,andspaceandcustomerservice(roleofmanagement;importanceoflaborcosts/foodcosts;useofcomputers).

Unit 7

wk 13 Nov. 5-9 Business Writing 101 WORD formatting

wk 14 Nov. 13-20 Business Writing 101 Writing business letters

Thanksgiving Break 11/21, 22, 23 26.0 Utilizehumanresourcemanagementguidelines.Studentwillbe

26.01 Understandanddefinetheroleshumanresourcesplaysinthefoodserviceandhospitalityindustry.

26.02 Explaintheselectionandemploymentprocess.

26.03 Recognizetheimportanceandfinancialimplicationssurroundingemployeeretention.

26.04 Identifyandfollowlocalandstaterules,regulations,andlawsrelativetoareaofoperation.

Unit 8

wk 15 Nov. 26-30 Everfi Food Truck Project wk 16 Dec. 3-7 Everfi Food Truck Project 27.0 Describetherequirementstobeasuccessfulentrepreneurandsmallbusinessownerinthehospitalityindustry.

Thestudentwillbeableto:

27.01 DescribetheimportanceofentrepreneurshiptotheAmericanEconomy.

27.02 Distinguishbetweentheadvantagesanddisadvantagesofbusinessownership.

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27.03 Evaluatetherisksinvolvedinownershipofabusiness.

27.04 Identifythebusinessskillsneededtooperateasmallbusinessefficientlyandeffectively.

27.05 Researchthestart-upprocessforasmallbusiness(includingregulatoryissues,corporatestructure,financingandinsuranceneeds).

27.06 Createabusinessmodelforafoodserviceorhospitalityoperation.

Unit 9

wk 17 Dec. 10-14 7.1: Introduction to Marketing 7.2: Market Analysis, Identity, and Communication

wk 18 Dec. 17-21 7.3: The Menu as a Marketing Tool 28.0 Exploretrendsinmarketing.Studentswillbeableto:

28.01 Identifymajorsocialnetworks(i.e.Facebook,Twitter)andthenetworksspecifictotheindustry(yelp*,

Foursquare,Urbanspoon,etc.)andexplainhowtheycanbeappliedtoamarketingstrategy.28.02 Usetechnologytobecomeawareoftheacademicandprofessionalnetworkingopportunitiessites

provide.

28.03 Identifyandexplainthefourelementsofthemarketingmix.

28.04 Identifyanddescribesocialmediamarketingpracticessuchasphishingandexplainhowthesepracticesareusedintheculinary/hospitalityfields.



CulinaryArts4Track2AdvancedBakingTechniques,8800550,29.0-40.0

Unit 1 week 1 Aug. 10-17 research jobs Bureau of Labor Statistics Occupational Outlookch. 1:

Professionalism week 2 Aug. 20-24 ch. 1: Professionalism

ch. 2: Tools and Equipment for the Bakeshop 29.0 Describethehistoryandcultureofbaking.Thestudentwillbeableto:

29.01 TraceinceptionanddevelopmentofBaking&PastryArtsindustry.

29.02 IdentifytrendsintheBaking&PastryArtsindustry.

29.03 IdentifysignificanthistoricalandculturaleventsandmilestonesintheBaking&PastryArtsindustry.

30.0 IdentifycareersinBaking&PastryArts.Studentwillbeableto:

30.01 ExploreinternshipsandentrepreneurshipopportunitiesinBaking&PastryArts.

30.02 ResearchandpresentinformationonacareerinBaking&PastryArtstoincluderoles,responsibilities,educationandtrainingpathwaysandrequirements.

30.03 SummarizecareerprogressioninBaking&PastryArtsindustry.

Unit 2

week 3 Aug. 27-31 ch. 3: Principles of Baking 31.0 DemonstrateanunderstandingofcommonBaking&PastryArtsvocabulary.Studentswillbeableto:

31.01 DefineandrecallcommontermsusedinBaking&PastryArts.

31.02 Applycommonabbreviationsandequivalentsusedinbaking.

31.03 UnderstandthedifferenceandrelationshipofAmericanandClassicalcuisine.

Unit 3

week 4 Sept. 4-7 ch. 4 Bakeshop Ingredients

32.0 IdentifytoolsandequipmentusedinBakingandPastryArts.Studentwillbeableto:

32.01 Identifyanddemonstrateuseandcareofcommonlyusedmeasuringutensils.

32.02 Identifyanddemonstrateuseandcareofcommonlyusedtoolsandequipment.

32.03 Maintainmaintenancelogs.

32.04 Applyproperknifeskills.

32.05 RecognizestylesandvariousformsofBaking&PastryArtstechnology.

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Unit 4week

5 Sept. 10-14 ch. 5: Mise en Place

33.0 Demonstratebakingmathematicsknowledgeandskills.Studentwillbeableto:

33.01 ShowproficiencyinusingBakersPercentageinstandardizedbakingrecipes.

Unit 5

week 6

Sept. 17-21 ch. 11: Pies and Tarts

week 7

Sept. 24-28 ch. 6: Quick Breads

week 8

Oct. 1-5 ch. 7: Artisan and Yeast Breads ch. 8: Enriched Yeast Bread

week 9

Oct. 8-12 ch. 9: Laminated Doughs

End Q1 wk 10 Oct. 16-19 ch. 13: Cakes and Icings

wk 11 Oct. 22-26 ch. 12: Pastry and Dessert Components wk 12 Oct. 29-

Nov.2 ch. 16: Healthful and Special Needs Baking

wk 13 Nov. 5-9 ch. 19: Restaurant and Plated Desserts

wk 14 Nov. 13-20 ch. 14: Custards, Creams, and Sauces Thanksgiving Break 11/21, 22, 23

wk 15 Nov. 26-30 ch. 15: Ice Cream and Frozen Desserts wk 16 Dec. 3-7 ch. 18: Petit Fours and Confections 34.0 ‘Showsproficiencyinimperialmeasurementsandmetricunits.Thestudentwillbeableto:

34.01 Understandthedifferencebetweenrecipesandformulas.

34.02 Proficientinconvertingrecipesandformulas.

35.0 Preparenutritiousfoodforindividualswithspecialdietaryneeds.Studentwillbeableto:

35.01 Developbakingproductsforpopulationswithspecialdietaryneedsandallergens.

35.02 Developbakingproductswithalternativesweeteners,floursandfatalternatives.



36.0 Demonstratestandardpreparationskillsforbakedgoods.Thestudentwillbeableto:

36.01 Identifyandselectbakingingredients.

36.02 Storeandhandlebakingproducts.

36.03 Preparebakedproductsusingmixes.

36.04 Preparesweetandsavorypies.

36.05 Prepareandbakequickbreads.

36.06 Prepareandbakeyeastbreads.

36.07 Prepare,bakeandpresentassortedcakes.

36.08 Preparesyrups,sweetsauces,jams,jellies,preservesandgelatins.

36.09 Prepareandapplybuttercreamsandicings.

36.10 Preparebakedproductsthatare“healthy”throughtheuseofalternativeingredients.

36.11 Defineglutensensitivityandtheresultingphysicalconditions.

36.12 Identifyfoodsthatcontainglutenandfoodsthataregluten-free.

36.13 Identifyandselectbasicingredientsusedforgluten-freebaking(includingorganicingredientsandnon-glutenflours).

36.14 Prepareandpresentindividualproductionplateddesserts.

36.15 Prepareavarietyoficecream,sorbetandfrozendesserts.

36.16 Prepareavarietyofchocolatesandcandies.

Unit 6

wk 17 Dec. 10-14 Research and report Molecular Gastronomy-Prezi or PowerPoint Research and report: Allergens and Modifications in Professional Baking-multimedia presentation

37.0 Explaintheconnectionsandinterdependencyoffoodandscience.Thestudentwillbeableto:

37.01 Compareandcontrastthereactionsofdifferentchemicalsonfoods.

37.02 Evaluatehowtheeventualflavorandtextureoffoodingredientsisaffectedbythecookingmethodused.

37.03 Createacharttodoafoodsensoryanalysis.

37.04 Definemoleculargastronomyandresearchtheoriginoftheterm.

37.05 Distinguishbetweenculinarydefinitionsandculinaryprecisions.

37.06 Create,prepare,andpresentanoriginalrecipeusingtheconceptsofmoleculargastronomy.

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37.07 Researchtopallergens,analyzetheireffectonpersonswithfoodallergies,andhowtocontrolallergycontaminationinthekitchen.

Unit 7 wk 18 Dec. 17-21 Centerpiece and/or competition

On Baking, ch. 10: Cookies and Brownies 38.0 Demonstrateadvancedpreparationskillsforbakingandpastryproducts.Thestudentwillbeableto:

38.01 Identifyandselectadvancedbakinganddessertingredients.

38.02 Storeandhandleadvancedbakinganddessertproducts.

38.03 Prepareadvancedbakedproducts(pies,breads,pastries,etc.)

38.04 Prepare,bakeandpresentspecialtycakes.

38.05 Demonstrateadvanceddecoratingtechniquesusingvariousfrostings/icings.

38.06 Preparegluten-freeproductsusingappropriateblendingandmixingtechniquestoachievehigh-qualitytaste,texture,andappearance.

38.07 Demonstratestrategiesusedincommunicatingwithcustomerswhohaveallergies.

39.0 Applytheknowledgeandskillsnecessarytosuccessfullycateranevent.Thestudentwillbeableto:

39.01 RecognizeanRFP(RequestforProposal)andhowtosendoneout.

39.02 Developaproposalfittingtheconsumer’sneedsanddesirestoabudget,siteselection,permits,transportation,parking,themedevelopment,audio/visualneeds,security,banquetplanning(foodormenudevelopment),seating,rentalequipment,emergencyplans,healthcareandcleanup.

39.03 UseacquiredknowledgetoobtainFoodSafetyManagerCertificatethatisvalidinFlorida(http://www.myfloridalicense.com/dbpr/hr/food-lodging/ManagerCertification.html).

39.04 Assesstheimpactonfoodpreparationandorganizationforonpremisevs.off-premiseevents.

39.05 Developamenuandpricing,costcontrolsandconsumeradvisoriesapplicabletoacateringjob.

39.06 Planandpreparedishesusedindifferentcateringstylesdemonstratingeaseintransportationandservice.

39.07 Describehowtostaffanevent.

39.08 Illustratevariousroomset-upsfordifferentcateringfunctions,includingpropertools,motiontechniques,andstaffneeded.

39.09 Createaplanforfloralarrangements,rentalequipmentrequirements,whattodowithleftovers,andtargetmarketingforacateringjob.

40.0 Demonstratecreativityinpresentingbakedproducts.Thestudentwillbeableto:

40.01 Identifycriterialforachievinganaestheticallypleasingplate.

40.02 Conductsensoryevaluationsofplatedpresentations.

40.03 Practicevariousgarnishingtools.

40.04 Createanediblecenterpieceforpresentationandassessment.



CulinaryArts4Track3GastronomyandGardeManger,8800560,41.0-47.0

Unit 1

week 1 Aug. 10-17 Servsafe ch. 1: Providing Safe Food *garde manger practical competency checklist

week 2 Aug. 20-24 Servsafe ch. 2: Forms of Contamination

week 3 Aug. 27-31 Servsafe ch. 3: The Safe Food Handler week 4 Sept. 4-7 Servsafe ch. 4: The Flow of Food-An Introduction

week 5 Sept. 10-14 Servsafe ch. 5: The Flow of Food-Purchasing, Receiving, and Storage

week 6 Sept. 17-21 Servsafe ch. 6: The Flow of Food-Preparation

week 7 Sept. 24-28 Servsafe ch. 7: The Flow of Food-Service

week 8 Oct. 1-5 ServSafe ch. 8: Food Safety Management Systems week 9 Oct. 8-12 ServSafe ch. 9: Safe Facilities and Pest Management

End Q1 wk 10 Oct. 16-19 ServSafe ch. 10: Facilities and Pest Management

wk 11 Oct. 22-26 ServSafe Exam Review wk 12 Oct. 29-

Nov.2 ServSafe Certification Exam

41.0 Exhibittheabilitytofollowstatemandatedguidelinesforfoodservice.Thestudentwillbeableto:

41.01 Demonstrateproperpersonalhygiene(handwashing;useofgloves;grooming;properhairrestraints,closed-toeshoes,aprons,uniforms).

41.02 Demonstrateproperfoodhandlingtechniques(thermometeruse;thawingandfreezingmethods;internalcookingtemperatures)utilizingHACCPindustrysafetyandsanitationprocedures.

41.03 Describesymptomsoffoodborneillnessandhowfoodborneillnesscanbeprevented.

41.04 UsepreviousknowledgefromacquiringthefoodsafetymanagercertificationthatisaccreditedinFloridahttp://www.myfloridalicense.com/dbpr/hr/food-lodging/ManagerCertification.html.

41.05 Identifyandutilizefirst-aidproceduresforaccidentsandinjuries.

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Unit 2 wk 13 Nov. 5-9 FL2, 9.1: Introduction to Water Conservation

Multi-Media presentation wk 14 Nov. 13-20 FL2, 9.2: Energy Conservation

James Beard Foundation Waste Management Program @ Rouxbe.com 42.0 Utilizeindustryrelatedtechnologytoenhancemethodologyandefficiencyofpreparation.Thestudentwillbe

ableto:42.01 Createandpresentaselectionofdesignsfordevelopmentofahospitalitybusinessusingappropriate

softwareapplications.42.02 Recognizetheresourcesavailabletothepublicandprivatesectorregardingthesciencebehindmenu

developmentanalyzingdemographicsfortargetedadvertisingandthevalueof‘keyword’identifiersforsearchengines.

42.03 Developvariousrestaurantmenususingappropriatesoftwareapplications.42.04 Designadvertisementsforhospitalityservicesfordifferentmediausingavarietyofsoftware

applications.42.05 Usetechnologytooperatearestaurantincludinginventory,costing,budgeting,andtrackingnumberof

guestsandprofit.

Thanksgiving Break 11/21, 22, 23

43.0 Examinetheinterconnectionsandinterdependencyofecological,social,andeconomicsystems.Thestudentwillbeableto:43.01 Explainsustainabilityasitrelatestofoodproductionandconsumption.

43.02 Developandapplytheknowledge,perspective,vision,skills,andhabitsnecessarytomakedecisionsandtakeactionstopromotesustainabilityinthekitchen.

43.03 Explainhowfoodsarecultivatedbyvariousnaturalprocesses.43.04 DescribereasonablestewardshipregardingbestpracticesforGreenprogramsincludingenergy

efficiencythroughenergy-savingequipment,wastewatercontrols,productpurchasingandrecycling.



43.05 Explainhowenergysavingmeasuresincreaseprofitabilityofafoodserviceestablishment.

43.06 DescribereasonablestewardshipregardingbestpracticesforSustainabilityprogramsincludingseafoodsustainability(aquaculture,fisherymanagement–recreationalandcommercial);productpurchasingawareness;andusedcookingoil(greasemanagement,biodieselinitiatives).

43.07 Describecurrenttrendsrelatedtosustainability(local,slowfoodmovement,etc.).

43.08 Prepareseasonal,locallysourcedfarmtotablefoods.43.09 Definethecharacteristicsofthebasiccompositionofaplatedmeal.43.10 ExplainandanalyzetheFDAOrganicguidelines.43.11 Differentiateandexplaincommerciallyprocessedfoodfromorganic,heirloomorartisanalproducts.

43.12 Describetheshorttermandlongtermbenefitsofcleaneatingonthebodyandsociety.

43.13 Demonstratestrategiesusedincommunicatingwithcustomerswhohaveallergies.

Unit 3

wk 16 Dec. 3-7 FL2, 9.4: Sustainable Food Practices Research grading, cuts/cooking, guest chef butchery

44.0 Demonstrateadvancedpreparationskillsforvariousproteins.Thestudentwillbeableto:

44.01 Researchandreportonthequalitygradingprocessformeats.44.02 Identifyandpreparecutsofmeatthatwouldbesuitableformoist/dry/combinationcookingtechniques.

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44.03 Describethecharacteristicsoforganicmeats.44.04 IdentifyGame/Exoticmeats.44.05 Describetheprocessofagingmeats.

44.06 Preparesteaks,chops,androasts.44.07 PrepareproteinsusingFDAFoodCode:

http://www.fda.gov/food/guidanceregulation/retailfoodprotection/foodcode/default.htm.

45.0 Demonstratebuffetfoodpreparationskills.–Thestudentwillbeableto:

45.01 Preparehotandcoldbeverages45.02 Prepareavarietyofcondiments,accompaniments,saladdressings,coldsaucesandgarnishes.

45.03 Preparecoldsandwiches.45.04 Prepareslicedmeatsforacoldbuffet.45.05 Prepareboundsalads.45.06 Preparecheeseboards,canapés,andcoldhorsd’oeuvres45.07 Plan,setup,andservebuffets.45.08 Select,useandmaintainbuffetequipmentandutensils.45.09 Identifyterrines,galantines,ballotine,charcuterieandforcemeats.45.10 Demonstratepickling,canning,curingandfermentationtechniques.

Unit 4

wk 17 Dec. 10-14 Project-based learning-cater event, capstone project wk 18 Dec. 17-21 Project-based learning-cater event, capstone 46.0 Applytheknowledgeandskillsnecessarytosuccessfullycateranevent.Thestudentwillbeableto:

46.01 RecognizeanRFP(RequestforProposal)andhowtosendoneout.46.02 Developaproposalfittingtheconsumer’sneedsanddesirestoabudget,siteselection,permits,

transportation,parking,themedevelopment,audio/visualneeds,security,banquetplanning(foodormenudevelopment),seating,rentalequipment,emergencyplans,healthcareandcleanup.

46.03 UseacquiredknowledgetoobtainFoodSafetyManagerCertificationthatisvalidinFlorida.http://www.myfloridalicense.com/dbpr/hr/food-lodging/ManagerCertification.html).



46.04 Assesstheimpactonfoodpreparationandorganizationforonpremisevs.off-premiseevents.

46.05 Developamenuandpricing,costcontrolsandconsumeradvisoriesapplicabletoacateringjob.

46.06 Planandpreparedishesusedindifferentcateringstylesdemonstratingeaseintransportationandservice.

46.07 Describehowtostaffanevent.46.08 Illustratevariousroomset-upsfordifferentcateringfunctions,includingpropertools,motion

techniques,andstaffneeded.46.09 Createaplanforfloralarrangements,rentalequipmentrequirements,whattodowithleftovers,and

targetmarketingforacateringjob.46.10 Plan,organize,andcateranactualeventusingacquiredskills.

47.0 Developandimplementacapstoneproject.Thestudentwillbeableto:47.01 Createamenu(maybegourmetorthematic)usingoriginalrecipesorreferencesmustbecited.Manual

mustbeprintedandpresentedprofessionally.47.02 Planforuseofappropriatetableware,linensanddecorations.47.03 Developpurchaseordersforallfooditems,supplies,toolsandequipmentincludingvendorsandprices.

47.04 Createatimelineallowingsufficienttimeforpreparation,service,cleanupandincludenotatedHACCPcontrolpoints.

47.05 Prepareacostanalysisfortheevent–costperpersonandpermenuitem.

47.06 Createamealandpresentittoapanel.

47.07 Delivera5-10minuteoralpresentationonthisprojectutilizingatleastoneformofmulti-mediatechnology.

47.08 Photographorvideotapeallskillsbeingdemonstrated.

culinary arts course syllabus - st. johns county school ... · 8/4/2018 · 8.1: bakeshop basics...

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