PROFICIENCIES - Culinary Arts
The 4 year courses help develop skills in the culinary arts while preparing the students for any of the many occupations available in the hospitality industry. Instruction is emphasized on understanding essential cooking techniques, which can then be adapted to create innovative new food items. Instruction also includes food sanitation, nutrition, management, and safely using kitchen equipment. In a simulated restaurant, students prepare and execute menu items in conjunction learning the front and back operations of a restaurant. Employment opportunities range from sou chef, working chef, pantry worker, garden manager, pastry assistant, kitchen sanitation worker. Post secondary opportunities are available in various culinary schools and colleges.
please note: Topics covered each year of the program, some changes might occur due to schedule
CULINARY ARTS SYLLABUS - Grade 9
Content Area: Culinary Arts
Unit Title: Introduction to Culinary Arts
Pacing Guide: 45 days X 4 units = 180 days
Target Course/Grade Level: Culinary Arts / 9th Grade
Unit Summary
Introduction to Culinary Art is the first course in the Culinary Arts Career Pathway. The purpose of this introductory course is to explore the hospitality industry from a variety of perspectives: historical, financial, economic, geographic, sociological as a basis for understanding the concepts and theories that guide industry practices today. Students will participate in weekly cooking labs. Students will learn to work in groups, time management, kitchen safety and sanitation, knife safety and cuts, and prepare food. Students will be expected to explore culinary arts opportunities. This unit develops students' skills necessary to become knowledgeable and prepared for the culinary industry. The focus is on preparing students for leadership and is designed to prepare students with the knowledge, skills, and attitudes to function effectively as leaders, workers, and citizens.
During this course students will. . .
Content Area: Culinary Arts
Unit Title: Introduction to Culinary Arts
Pacing Guide: 45 days X 4 units = 180 days
Target Course/Grade Level: Culinary Arts / 9th Grade
Unit Summary
Introduction to Culinary Art is the first course in the Culinary Arts Career Pathway. The purpose of this introductory course is to explore the hospitality industry from a variety of perspectives: historical, financial, economic, geographic, sociological as a basis for understanding the concepts and theories that guide industry practices today. Students will participate in weekly cooking labs. Students will learn to work in groups, time management, kitchen safety and sanitation, knife safety and cuts, and prepare food. Students will be expected to explore culinary arts opportunities. This unit develops students' skills necessary to become knowledgeable and prepared for the culinary industry. The focus is on preparing students for leadership and is designed to prepare students with the knowledge, skills, and attitudes to function effectively as leaders, workers, and citizens.
During this course students will. . .
- Act as a responsible and contributing citizen and employee.
- Apply appropriate academic and technical skills.
- Communicate clearly and effectively and with reason.
- Consider the environmental, social and economic impacts of decisions.
- Employ valid and reliable research strategies.
- Utilize critical thinking to make sense of problems and persevere in solving them.
- Model integrity, ethical leadership and effective management.
- Work productively in teams while using cultural global competence
- Identify transferable career skills and design alternate career plans.
- Assess the impact of litigation and court decisions on employment laws and practices.
- Identify potential, real and perceived hazards and emergency situations and determine the appropriate safety and security measures in the hospitality and tourism workplace.
- Describe ethical and legal responsibilities in food and beverage service facilities.
- Demonstrate safety and sanitation procedures in food and beverage service facilities.
- Implement standard operating procedures related to food and beverage production and guest service.
- Apply listening, reading, writing and speaking skills to enhance operations and customer service in food and beverage service facilities.
CULINARY ARTS SYLLABUS - Grade 10
Content Area: Culinary Arts
Unit Title: Applied Culinary Skills I
Pacing Guide: 45 days X 4 units = 180 days
Target Course/Grade Level: Culinary Arts / 10th Grade
Unit Summary
As the second course in the Culinary Arts Career Pathway, the prerequisite for this course is Introduction to Culinary Arts. Applied Culinary Skills I is designed to create a complete foundation and understanding of Culinary Arts leading to a food-service career. This fundamental course continues to involve in-depth knowledge and hands-on skill essential for mastery of culinary arts. Continuing from Introduction to Culinary, this applied lab & lecture course provides students with the fundamental skills, techniques and information necessary for building a pone pervious learned basic cooking fundamental. Students will prepare foods using basic cooking skills and techniques, sample product, and serve food from a wide variety of recipes using correct rules of etiquette. Quick breads, yeast breads, pies, fruits, vegetables, meat, poultry, and cookies are the food areas studied and prepared. Cleanliness, kitchen management techniques and safety are emphasized through the preparation process.
During this course students will. . .
Content Area: Culinary Arts
Unit Title: Applied Culinary Skills I
Pacing Guide: 45 days X 4 units = 180 days
Target Course/Grade Level: Culinary Arts / 10th Grade
Unit Summary
As the second course in the Culinary Arts Career Pathway, the prerequisite for this course is Introduction to Culinary Arts. Applied Culinary Skills I is designed to create a complete foundation and understanding of Culinary Arts leading to a food-service career. This fundamental course continues to involve in-depth knowledge and hands-on skill essential for mastery of culinary arts. Continuing from Introduction to Culinary, this applied lab & lecture course provides students with the fundamental skills, techniques and information necessary for building a pone pervious learned basic cooking fundamental. Students will prepare foods using basic cooking skills and techniques, sample product, and serve food from a wide variety of recipes using correct rules of etiquette. Quick breads, yeast breads, pies, fruits, vegetables, meat, poultry, and cookies are the food areas studied and prepared. Cleanliness, kitchen management techniques and safety are emphasized through the preparation process.
During this course students will. . .
- Practice safe work habits follow safety procedures and personal shop hygiene and sanitation.
- Demonstrate an awareness of the career opportunities and job requirements in the culinary arts field.
- Identify and safely use or operate basic tools while gaining an understanding of more complicated equipment, utensils, machinery in the culinary arts shop.
- Practice good work habits and demonstrate cooperation with co-workers and instructor.
- Function effectively and efficiently at each of the workstations and in the performance of skills.
- Follow recipes in the preparation of foods according to acceptable standards.
- Identify career interests, abilities, and skills and demonstrate employability skills and work habits, such as work ethic, dependability, promptness, and getting along with others, needed to get and keep a job.
- Describe the importance of academic and occupational skills to achievement in the work world.
- Recognize and define a problem or clarify decisions to be made.
- Identify and evaluate the validity of alternative solutions and interpret and analyze data to draw conclusions.
- Evaluate the effectiveness of various solutions.
- Set short- and long-term goals.
- Describe constructive responses to criticism while working cooperatively with others to accomplish a task.
- Evaluate their own actions and accomplishments.
- Describe actions which demonstrate respect for people of different races, ages, religions, ethnicity and gender.
- Use time efficiently and effectively.
CULINARY ARTS SYLLABUS - Grade 11
Content Area: Culinary Arts
Unit Title: Applied Culinary Skills II
Pacing Guide: 45 days X 4 units = 180 days
Target Course/Grade Level: Culinary Arts / 11th Grade
Unit Summary
This continuation of Applied Culinary Skills I is an instructional course that prepares students for employment related to hospitality and other food industry occupations. Instruction and specialized learning experiences include theory, laboratory and practice work experience related to planning, selecting, preparing and serving of quantity food. Care of commercial equipment, safety, and sanitation precautions will be reinforced as necessary skills in becoming an effective member of a food service team. Building upon previous strong foundation, students will continue to polish their customer service skills by acting as hosts, servers, bussers and cashiers in the dining lab. Nutrition, food allergies and culinary sustainability are important elements of the program as well. Exploration of diverse cuisine, food science and gastronomy are introduced to provide the hands-on skills necessary to become employed in all areas of the food service industry at entry level. Culinary math and inventory control will be guided as hospitality work ethics continue to be developed. Baking fundamentals will be built a upon as students processes into a well-rounded culinarian. Throughout the unit, students will be trained and prepared for the Servsafe Manager certification along with building a portfolio in preparation to seek employment in the industry.
During this course students will. . .
Content Area: Culinary Arts
Unit Title: Applied Culinary Skills II
Pacing Guide: 45 days X 4 units = 180 days
Target Course/Grade Level: Culinary Arts / 11th Grade
Unit Summary
This continuation of Applied Culinary Skills I is an instructional course that prepares students for employment related to hospitality and other food industry occupations. Instruction and specialized learning experiences include theory, laboratory and practice work experience related to planning, selecting, preparing and serving of quantity food. Care of commercial equipment, safety, and sanitation precautions will be reinforced as necessary skills in becoming an effective member of a food service team. Building upon previous strong foundation, students will continue to polish their customer service skills by acting as hosts, servers, bussers and cashiers in the dining lab. Nutrition, food allergies and culinary sustainability are important elements of the program as well. Exploration of diverse cuisine, food science and gastronomy are introduced to provide the hands-on skills necessary to become employed in all areas of the food service industry at entry level. Culinary math and inventory control will be guided as hospitality work ethics continue to be developed. Baking fundamentals will be built a upon as students processes into a well-rounded culinarian. Throughout the unit, students will be trained and prepared for the Servsafe Manager certification along with building a portfolio in preparation to seek employment in the industry.
During this course students will. . .
- Develop skills for employment related to hospitality and other food industry occupations.
- Will gain laboratory and practice work experience related to planning, selecting, preparing and serving of quantity food and food products.
- Selective wholesome food and develop an understanding of nutrient value.
- Show use and care of commercial equipment, safety, and sanitation precautions.
- Continue to develop the necessary skills in becoming an effective member of a food service team.
- Polish customer service skills by acting as hosts, servers, bussers and cashiers in the dining lab.
- Understand food allergies and precaution measures to apply for guest safety.
- Comprehend the global issues of food sustainability and the environment.
- Discover diverse cuisine and research its history.
- Explore Food science and gastronomy, the relationship between food and culture.
- Calculate recipe costing and apply culinary math theories to recipe conversion and inventory control.
- Develop hospitality work ethics traits and demonstrate effective listening and speaking skills.
- Train for Servsafe Manager certification.
- Discuss problems related to the increasing use of technologies.
- Evaluate their own actions and accomplishments while building a career portfolio
- Use time efficiently and effectively.
CULINARY ARTS SYLLABUS - Grade 12
Content Area: Culinary Arts
Unit Title: Culinary Management
Pacing Guide: 45 days X 4 units = 180 days
Target Course/Grade Level: Culinary Arts / 12th Grade
Unit Summary
This is the fourth course in a four-year sequence of Culinary Arts. This course is designed to continue industry standards-based instruction that will lead to the development of advanced level student competencies and subsequent industry employment. Industry-based unit topics will include cost control, equipment operation, vocabulary, and sanitation. Use of industry equipment, procedures, terminology, and training will be emphasized. Menu design, food costing, catering, and restaurant business management will serve as the backbone for advanced industry standards-based instruction. Employability skills will also consist of mock interviewing for soft skills and job readiness. Upon completion of this course, students will be prepared to pursue post-secondary education or enter the Culinary Arts and hospitality management industry in an entry-level position.
During this course students will. . .
Value environmentally conscious practices.
Content Area: Culinary Arts
Unit Title: Culinary Management
Pacing Guide: 45 days X 4 units = 180 days
Target Course/Grade Level: Culinary Arts / 12th Grade
Unit Summary
This is the fourth course in a four-year sequence of Culinary Arts. This course is designed to continue industry standards-based instruction that will lead to the development of advanced level student competencies and subsequent industry employment. Industry-based unit topics will include cost control, equipment operation, vocabulary, and sanitation. Use of industry equipment, procedures, terminology, and training will be emphasized. Menu design, food costing, catering, and restaurant business management will serve as the backbone for advanced industry standards-based instruction. Employability skills will also consist of mock interviewing for soft skills and job readiness. Upon completion of this course, students will be prepared to pursue post-secondary education or enter the Culinary Arts and hospitality management industry in an entry-level position.
During this course students will. . .
Value environmentally conscious practices.
- Apply food service math skills, reading, and critical thinking skills along with the basic food preparation skills and experience.
- Outline specific steps toward career plan implementation
- Operate and maintain tools and equipment following safety procedures.
- Practice correct safety, sanitation, and environmental practices in preparing foods
- Explain career opportunities in the culinary field.
- Prepare regional and international cuisines.
- Identify ways to reduce, reuse, and recycle.
- Demonstrate employability skills in an interview situation.
- Reassess career plan, narrow choices.
- Research careers, positions and relative salary information by position.
- Utilize word processing program to create professional resume, cover letters, and reference sheets.
- Explore on-line job search boards to obtain job.
- Research selected countries and recipes origins.
- Identify and plan various types of a menu
- Explore food management from production through consumption.
- Understanding materials, budgets used for a profitable kitchen function.
- Evaluate the influence of science and technology on the development productions and consumption of foods.
- Build food budgets and food costs for culinary lab and food offerings.
- Attain industry certification and credentials.