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BATH COUNTY HIGH SCHOOL

Family & Consumer Sciences Department

COURSE: Culinary Arts II

COURSE CODE: 8276

PREREQUISITE: Culinary Arts I, Intro. CA

TEACHER: Mrs. Adaline Hodge _2011-12

Suggested Grade Level: 11 or 12

DESCRIPTION:

Culinary Arts II provides students an opportunity to refine skills in serving, dining room management, and other skills learned in Culinary Arts I. Students prepare for occupations such as chef/cook, baker/pastry helper, pastry decorator, hospitality worker, dietetic aide/assistant, food demonstrator, and entrepreneur. Critical thinking, practical problem solving, and entrepreneurship opportunities within the field of culinary arts are emphasized. Workplace readiness skills are required with this course. Students combine classroom instruction and supervised on-the-job training in an approved position with continuing supervision throughout the school year. The ProStart® curriculum will be taught written by the National Restaurant Association. Students will have the opportunity to earn national certification from The National Restaurant Association Educational Foundation and Hospitality Business Alliance upon successful completion of a two year program.

GRADING:

Tests, Quizzes, Labs and group work along with projects will make up the grade. Tests will be 30%, Quizzes 10%, Lab work 50%, Homework/Class work and Participation 10%. Competencies must be completed with 80% accuracy or better to obtain a satisfactory rating. The ProStart® Exam will be a separate test at the end of the school term. Work experience of 400 hours is necessary in the industry before certification is given in the senior or second year. 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 Phones will be placed in the basket turned off. One warning, next time phone will be given to administrator for safe keeping.

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

ü Phones placed in box immediately upon entering classroom or turned off and not seen.

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. One warning, next time phone is seen it will be turned over to the principal.

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.

8276 36 weeks, 280 hours	Culinary Arts II TASKS/COMPETENCIES		Date	Rating
	Workplace Readiness Skills: Personal Qualities and People Skills
Required	001	Demonstrate positive work ethic.
Required	002	Demonstrate integrity.
Required	003	Demonstrate teamwork skills.
Required	004	Demonstrate self-representation skills.
Required	005	Demonstrate diversity awareness.
Required	006	Demonstrate conflict-resolution skills.
Required	007	Demonstrate creativity and resourcefulness.
	Workplace Readiness Skills: Professional Knowledge and Skills
Required	008	Demonstrate effective speaking and listening skills.
Required	009	Demonstrate effective reading and writing skills.
Required	010	Demonstrate critical-thinking and problem-solving skills.
Required	011	Demonstrate healthy behaviors and safety skills.
Required	012	Demonstrate an understanding of workplace organizations, systems, and climates.
Required	013	Demonstrate lifelong-learning skills.
Required	014	Demonstrate job acquisition and advancement skills.
Required	015	Demonstrate time-, task-, and resource-management skills.
Required	016	Demonstrate job-specific mathematics skills.
Required	017	Demonstrate customer-service skills.
	Workplace Readiness Skills: Technology Knowledge and Skills
Required	018	Demonstrate proficiency with technologies common to a specific occupation.
Required	019	Demonstrate information technology skills.
Required	020	Demonstrate an understanding of Internet use and security issues.
Required	021	Demonstrate telecommunications skills.
	All Aspects of Industry
Required	022	Examine planning at the level of both an individual business and the overall industry.
Required	023	Explain management in terms of methods typically used to manage enterprises over time within the industry, as well as methods for expanding and diversifying workers' tasks and broadening worker involvement in decisions.
Required	024	Examine finance in regard to ongoing accounting and financial decisions and different methods for raising capital to start or expand enterprises.
Required	025	Describe technical and production skills that cover specific production techniques and alternative methods for organizing the production work, including methods that diversify and rotate workers' jobs.
Required	026	Examine the underlying principles of technology that provide an integrated study across the curriculum of the mathematical, scientific, social, and economic principles that underlie the industry's technology.
Required	027	Examine labor issues in terms of worker rights and responsibilities, labor unions and labor history, and methods for expanding workers' roles.
Required	028	Describe community issues in terms of the impact of the industry on the community and the community's impact on and involvement with the industry.
Required	029	Examine concepts of health, safety, and environmental issues in relation to both the workers and the larger community.
	Addressing Elements of Student Life
Required	030	Identify the purposes and goals of the student organization.
Required	031	Explain the benefits and responsibilities of membership in the student organization as a student and in professional/civic organizations as an adult.
Required	032	Demonstrate leadership skills through participation in student organization activities, such as meetings, programs, and projects.
Required	033	Identify Internet safety issues and procedures for complying with acceptable use standards.
	Balancing Work and Family
Required	034	Analyze the meaning of work and the meaning of family.
Required	035	Compare how families affect work life and how work life affects families.
Required	036	Identify management strategies for balancing work and family roles.
	Examining Sanitation and Safety
Required	037	Explain the Hazard Analysis Critical Control Point (HACCP) during all food-handling processes as a method for minimizing the risk of foodborne illness.
Optional	038	Implement corrective action for adulterated foods.
Optional	039	Complete certification for ServSafe.
Required	040	Demonstrate good personal hygiene/health practices.
Required	041	Demonstrate safe food production, storage, and service procedures.
Required	044	Demonstrate the safe use of cleaners and sanitizers.
Required	045	Describe potentially hazardous foods.
Required	046	Describe appropriate substitutions for common food allergens.
Required	047	Identify safety and sanitation design and construction features of food production equipment and facilities.
Required	048	Explain Material Safety Data Sheets (MSDS) and their requirements.
Required	049	Create a sanitation inspection sheet, identifying modifications necessary for compliance with standards.
Required	050	Follow schedule and procedures for cleaning and sanitizing equipment and facilities.
Optional	051	Develop a schedule for cleaning and sanitizing equipment and facilities.
Required	053	Comply with the establishment’s measures for insect, rodent, and pest control eradication.
Required	054	Identify physical hazards to the health and safety of employees and customers.
Required	055	Describe the effects of facility hazards on the work environment.
Required	056	Practice emergency procedures for kitchen and dining room injuries.
Required	057	Identify the classes of fires.
Required	058	Describe the types and uses of fire suppression methods.
Required	059	Explain the laws and regulatory agencies governing sanitation and safety.
	Applying Nutritional Principles
Required	060	Adapt recipes to dietary guidelines.
Required	061	Demonstrate the principles of cooking techniques for maximum retention of nutrients.
	Applying Advanced Food-Preparation Techniques
Required	062	Demonstrate knife skills.
Required	063	Demonstrate hand tool(s) and utensil operation.
Required	064	Demonstrate equipment operation.
Required	065	Demonstrate uses of pots and pans.
Required	066	Read and follow a recipe.
Required	067	Prepare food from standardized recipes for menu production.
Required	068	Demonstrate dry heat cooking method: roasting.
Required	069	Demonstrate dry heat cooking method: baking.
Required	070	Demonstrate dry heat cooking method: broiling.
Required	071	Demonstrate dry heat cooking method: grilling.
Required	072	Demonstrate dry heat cooking method: griddling.
Required	073	Demonstrate dry heat cooking method: sautéing.
Required	074	Demonstrate dry heat cooking method: pan frying.
Required	075	Demonstrate dry heat cooking method: deep frying.
Required	076	Demonstrate moist heat cooking method: poaching.
Required	077	Demonstrate moist heat cooking method: steaming.
Required	078	Demonstrate moist heat cooking method: boiling/simmering.
Required	079	Demonstrate combination cooking method: braising.
Required	080	Demonstrate combination cooking method: stewing.
Required	081	Demonstrate scaling and measuring techniques, using weight.
Required	082	Demonstrate scaling and measuring techniques, using volume.
Required	083	Enhance food products, using herbs, spices, oils, vinegars, vegetables, fruits, and condiments.
Required	084	Prepare stocks.
Required	085	Prepare soups.
Required	086	Prepare sauces.
Required	087	Prepare fruits.
Required	088	Prepare vegetables.
Required	089	Prepare farinaceous items.
Required	090	Prepare breakfast meats.
Required	091	Prepare eggs in a variety of ways.
Required	092	Prepare hot breakfast cereals.
Required	093	Prepare batter products.
Required	094	Demonstrate advanced food-presentation techniques.
Required	095	Produce decorative pieces.
Required	096	Identify uses of convenience, value-added, further-processed, or par-cooked food items.
	Performing Baking Techniques
Required	097	Select equipment and utensils used in baking.
Required	098	Describe properties and functions of common baking ingredients.
Required	099	Prepare yeast products.
Required	100	Prepare quick breads.
Required	101	Prepare pies and tarts.
Required	102	Prepare pastries.
Required	103	Prepare cookies.
Required	104	Prepare cakes.
Required	105	Prepare creams, custards, puddings, and mousses.
Optional	106	Prepare dessert sauces.
	Performing On- and Off-Site Catered Functions
Optional	108	Identify components of customer contracts.
Required	109	Perform an on-site catered function.
Optional	110	Demonstrate an off-site catered function.
	Serving in the Dining Room
Required	111	Apply the general rules of table settings and service.
Required	112	Demonstrate types of dining service techniques.
Required	113	Demonstrate the procedures of serving customers.
Required	114	Prepare and serve beverages.
	Planning Menus
Required	115	List basic menu planning principles.
Required	116	Identify principles of menu layout and design.
Required	117	Create menu item descriptions.
Required	118	Apply principles of nutrition to menu development.
Required	119	Explain contemporary nutritional concerns.
Required	120	Determine menu pricing.
Required	121	Explain the importance of product mix, check average, and their impact.
Required	122	Describe the relationship between targeted customer and menu development.
Required	123	Describe the various cuisines and their relationships to history and cultural development.
	Using Business and Math Skills
Required	124	Identify factors that contribute to profit and loss.
Required	125	Calculate recipe costs.
Required	126	Perform recipe and formula conversions.
Required	127	Prepare a guest check.
Required	128	Perform calculations, using current technology.
	Learning Human Relations Management
Required	129	Analyze leadership and personality styles and how they affect the workplace.
Required	130	Analyze ways of dealing with stress in the workplace.
Required	131	Describe time management and other organizational management techniques.
Required	132	Use techniques to resolve conflict and negotiate differences.
Optional	133	Create a career portfolio.
Required	134	Complete the job interview process, including preparation and follow-up.

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BATH COUNTY HIGH SCHOOL

Family & Consumer Sciences Department