The Best Small High School in Virginia!

BATH COUNTY HIGH SCHOOL

Family & Consumer Sciences Department

COURSE: Culinary Arts III

COURSE CODE: 8279 18 weeks

PREREQUISITE: Culinary Arts I and II

TEACHER: Mrs. Adaline Hodge _2009/2010

Suggested Grade Level: 12

DESCRIPTION:

Culinary Arts III provides students with an opportunity to enhance their skills in planning menus, applying nutritional principles, implementing sanitation and safety standards, and exploring careers. Depending on the locality, students have the prospect of specializing in one of the following food-preparation techniques: Baking and Pastry, Catering/Banquet, Restaurant/Business, or Quantity Foods. Critical thinking, practical problem solving, and entrepreneurial opportunities within the field of culinary arts are emphasized. The cooperative education method is available for this course. Students combine classroom instruction and supervised on-the-job training in an approved position with continuing supervision throughout the school year.

GRADING:

Tests, Quizzes, Labs and group work along with projects will make up the grade. Tests will be 30%, Quizzes 10%, Lab or Project work 50%, Homework/Class work and Participation 10%. Competencies must be completed with 80% accuracy or better to obtain a satisfactory rating. Competency folders will be documented as CBE is completed.

REQUIREMENTS:

Attendance is required and may be required after school for a few activities. Aprons or uniforms will be worn and will be provided by the department. We will launder items in class.

ü Appearance will be neat and professional. Proper shoes are required in the kitchen.

ü The student will pay for items broken through intentional misuse.

ü The BCHS handbook rules will prevail. It is very important that you be on time! Tardiness slows us all down.

ü It is the student’s responsibility to get make up work and to ask the teacher for assignments.

ü FCCLA membership is encouraged to take advantage of the many programs for recognition.

ü A notebook section will be required for the class. A pocket folder is helpful for handouts.

CLASS EXPECTATIONS:

ü Respect administration, faculty and staff and fellow students.

ü Respect the learning environment (do not be disruptive, etc.)

ü Be in the classroom on time and be dismissed by the teacher.

ü Be prepared for class with books, materials, and assignments.

ü Follow directions the first time they are given

KITCHEN RULES:

1. Be in the kitchen only when assigned.

2. Do not use any equipment unless you have received training on its care and use.

3. No jackets are to be worn when working in the kitchen.

4. Hair restraints and aprons or lab jackets must be worn in the kitchen.

5. Closed toe shoes must be worn in the kitchen.

6. The job is not complete until the clean up is finished and all things are put away properly.

7. Wash hands in the hand-washing sink upon entry to the kitchen.

8. NO Horseplay is tolerated in the kitchen.

9. Walk to the right and use the right door to enter and leave the kitchen.

10. Remember to “Always Clean As You GO!”

Discipline Policy:

1. Student is told of the policy and the digital communication device policy.

2. Students are reminded of the BCHS Expectations.

3. Warning of first offense, talk about a solution to the problem.

4. 2^nd offense Student-Teacher conference

5. 3^rd offense- Parent Phone Call

6. Written discipline form to the administrator, student will sign the form.

7. If you feel this is unfair, calmly and quietly tell me and we will talk.

8. Steps can be skipped according to the offense and situation.

8279 18 weeks	Culinary Arts III TASKS/COMPETENCIES
2009-2010	Implementing Virginia's CTE Course Requirements
	001	Demonstrate Virginia's Workplace Readiness Skills in course activities.
	002	Apply Virginia's All Aspects of Industry elements in course activities.
	003	Identify Internet safety issues and procedures for complying with acceptable use standards.
	Participating in the Student Organization
	004	Identify the purposes and goals of the student organization.
	005	Explain the benefits and responsibilities of membership in the student organization as a student and in professional/civic organizations as an adult.
	006	Demonstrate leadership skills through participation in student organization activities, such as meetings, programs, and projects.
	Balancing Work and Family
	007	Analyze the meaning of work and the meaning of family.
	008	Compare how families affect work life and how work life affects families.
	009	Identify management strategies for balancing work and family roles.
	Implementing Sanitation and Safety Methods
	010	Use ServSafe standards.
	011	Implement the Hazard Analysis Critical Control Point (HACCP) during all food-handling processes as a method for minimizing the risk of foodborne illness.
	012	Maintain MSDS book for facility.
	013	Monitor cleaning and sanitizing procedures.
	014	Apply the laws and regulations governing sanitation and safety as they relate to program specialty.
	Applying Nutritional Principles
	015	Adapt recipes to dietary guidelines.
	016	Demonstrate the principles of cooking and holding techniques to ensure the retention of nutrients and quality.
	017	Produce food products to meet specific dietary requirements (e.g., allergies and chronic illnesses).
	Planning Menus
	018	Create menu for program specialty.
	019	Scale standardized recipes to meet quantity needs.
	020	Determine food cost controls and recipe yield.
	021	Estimate cost of labor based on production.
	022	Develop a supply order based on menu.
	023	Compare purchase price to actual edible portion.
	024	Identify the components of a profit and loss statement.
	Using Business Practices
	025	Identify regulations governing the issuance of a standard business license.
	026	Explore insurance requirements for operation of a business.
	027	Explore resources and issues related to self-employment.
	028	Maintain financial records for a business.
	Selecting, Purchasing, and Maintaining Equipment for Program Specialty
	029	Select equipment for various food-service operations.
	030	Clean and sanitize equipment used in production.
	031	Store equipment used in production.
	032	Maintain equipment used in production.
	033	Identify the characteristics of fuel sources for cooking equipment.
	Exploring Careers
	034	Identify various sources of employment opportunities.
	035	Identify entry-level positions.
	036	Identify career-progression options.
	037	Identify postsecondary education opportunities.
	038	Present a career portfolio.
	039	Complete an application for a postsecondary institution.
	Applying Baking and Pastry Food-Preparation Techniques (1st Specialization Area—All tasks are essential.)
	040	Demonstrate measuring and scaling of ingredients.
	041	Demonstrate the concept of mise en place for baking and pastry.
	042	Identify baking and pastry ingredients.
	043	Describe the relationship between the use of proper ingredients and quality results.
	044	Identify common baking and pastry errors.
	045	Prepare a variety of yeast-leavened products.
	046	Prepare a variety of baked goods using laminated products.
	047	Prepare a variety of quick breads.
	048	Produce a variety of cakes using different mixing methods.
	049	Prepare a variety of frostings/icings.
	050	Finish cakes and pastries using a variety of frostings/icings.
	051	Decorate cakes for special occasions.
	052	Prepare a variety of pies and tarts using scratch-made crusts (e.g., crumb, flaky, and mealy).
	053	Prepare advanced mousses, creams, custards, and puddings.
	054	Prepare advanced dessert sauces.
	055	Prepare a variety of frozen desserts.
	056	Prepare a variety of pâte à choux desserts.
	057	Demonstrate presentation and plating using a variety of techniques.
	Applying Catering/Banquet Food-Preparation Techniques (2nd Specialization Area—All tasks are essential.)
	058	Demonstrate the concept of mise en place for on-site and off-site catering.
	059	Produce consistent classical cuts using the appropriate knife.
	060	Fabricate bulk products for catering display.
	061	Demonstrate knowledge of basic garde manger techniques.
	062	Produce various types of box lunches that maintain freshness and flavor through the delivery process.
	063	Prepare large quantities using standardized recipes and applying multiple cooking methods (e.g., dry, moist, and combination).
	064	Prepare the mother sauces and their derivatives.
	065	Prepare a variety of breads and bakery items in a large quantity.
	066	Prepare a variety of dessert products in a large quantity.
	067	Demonstrate the planning and setup for catering events.
	Applying Restaurant Operation Techniques (3rd Specialization Area—All tasks are essential.)
	068	Demonstrate the concept of mise en place for restaurants.
	069	Demonstrate the general rules of table settings and service.
	070	Describe the functions of dining service.
	071	Explain training procedures for the dining room staff.
	072	Explain point-of-sale procedures.
	073	Produce consistent classical cuts using the appropriate knife.
	074	Produce menu items using fruits, vegetables, or starches.
	075	Fabricate bulk products for catering display.
	076	Prepare á la carte meals using the different cooking methods.
	077	Prepare the classical sauces.
	078	Prepare a variety of breads and bakery items in a large quantity.
	079	Prepare a variety of dessert products.
	Applying Quantity Food-Preparation Techniques (4th Specialization Area—All tasks are essential.)
	080	Identify mise en place for quantity foods.
	081	Identify use of convenience foods.
	082	Produce consistent classical cuts using the appropriate knife.
	083	Demonstrate the fabrication of large quantities (e.g., 50 or more servings according to standardized recipes) of fruits, vegetables, and starches.
	084	Fabricate bulk products for catering display.
	085	Prepare large quantities using standardized recipes and applying multiple cooking methods.
	086	Prepare the classical sauces.
	087	Prepare a variety of breads and bakery items in a large quantity.
	088	Prepare a variety of dessert products in a large quantity.

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BATH COUNTY HIGH SCHOOL

Family & Consumer Sciences Department