Culinary Arts I
Students who successfully complete Basic Foods will have the opportunity to develop and apply more advanced cooking skills. The course offers an introduction to the food service industry including menu planning, sanitation, equipment, and careers. Specific culinary applications will focus on garnishing, appetizers, seasonings, sauces, soups, baking and pastry. Students will apply their skills in food services experiences.
Students will:
Describe requirements and responsibilities of a variety of jobs/careers in the food service industry.
Plan and evaluate menus considering health and wellness.
Apply safety and sanitation standards to the classroom setting.
Prepare and serve quality food products.
Practice and apply skills in food service projects.
Develop skills in the following units.
Menu Planning: Recipe selection, Standardization.
Safety and Sanitation: Food borne illness, Preparation and service safety.
Equipment and Workstations: Types of food service equipment, Introduction to kitchen workstations.
Appetizers and Garnishes: Hors dÕoeuvres and appetizers, Fruit and vegetable garnishes.
Seasonings and Flavorings: Herbs, Spices, and Flavorings.
Poultry: Types and cuts, Basic preparation methods.
Stocks and Soups: Chicken meat and vegetable stocks, Basic soup types.
Salads and Dressings: Types and styles of salads, Dressing preparation.
Your grade will be based on the following criteria:
Unit tests, written work, home work 45%
Lab grades 40%
Class participation 15%
Students are required to have a notebook for this class, organized as directed. Students are expected to bring this notebook, text and a writing utensil to each class. Enjoy success in this class. Feel free to see me about any questions or concerns you may have throughout this course.
Expectations: Students taking this course should have a strong interest in learning about the culinary field as a possible career path. Students must exhibit appropriate standards of behavior for classroom/work place. Active individual and positive group participation is expected. Respect for others including support of students and staff is required. Responsibility for ones own learning outcomes are essential. The following Montville High school expectations are assessed in this class: Problem Solving: Identification, Strategy, Evaluation and Utilization. Process: Creative, Reflective and Research. Community Behaviors: Respect, Participation and Responsibility.
*Students who successfully complete Basic foods, World of Foods, and this class may receive tech prep credit.
Every opportunity will be given for your success in this class. You may improve your grade through additional assignments, as well as keeping up with makeup assignments when absent. Makeup assignments can be found outside of door on bulletin board. All extra credit assignments and projects must be pre-approved by teacher.
Additional textbooks may be used during class as needed.
The following are some sites relevant to this class. All sites begin with http://www.
American Institute of Baking Cooking
The Culinary Arts Institute of America Cakerecipe
Johnson and Wales University Cookierecipe
Food Service & Culinary Arts Food Web