Advanced exploratory

Intensive Food production, management, and services

John O'Malley

Chef/Instructor

508-696-1882 ext.135

Course Information.     Year I

(Grades 10, 11,)

5 credits full year- college I- (2 periods)

Prerequisite: Freshmen Exploratory or recommendation of the department

Textbook: Culinary essentials

Materials: Chef Jacket, Hat

Course Descriptions/Objectives.

The course will use both “hands on” in the kitchen and classroom exercises;

·       To be made aware of the skills and training required becoming productive personnel in the Culinary Arts field;

·       To demonstrate proficiency in the related mathematics and theory which pertains to the food industry

·       To demonstrate an understanding for the need of sanitary food handling practices and personal hygiene.

The Course catalog lists “the objective of this course is to expose the student to a more in-depth overview of the culinary area beyond the vocational exploratory program. This course will concentrate on culinary skills in baking; vegetable and fruit preparation; meat, fish and poultry preparation; and soups, sauces, and dessert preparation. Emphasis will be given to hands-on activities.”

Week 1 Sanitation and safety Review

Safety test

Kitchen inspection

Week 2-Chapter 1Foodservice Career Opportunities

Section 1-1: Careers in Foodservice

Section 1-2: Foodservice Trends

Section 1-3: Education & Training

Section 1-4: Entrepreneurship Opportunities

Week-4 Chapter 2Becoming a Culinary Professional

Section 2-1: Employability Skills

Section 2-2: Seeking Employment

Section 2-3: On the Job

Week 6 Chapter 3Quality Customer Service

Section 3-1: Service Basics

Section 3-2: Serving Customers

Section 3-3: Serving Beverages

Section 3-4 Importance of work Flow

Week 8 Chapter 4The Dining Experience

Section 4-1: Dining Today

Section 4-2: The Dining Room Environment

Section 4-3: Trade organizations and Journals

Week-10 Chapter 5Foodservice Management

Section 5-1: Management Basics

Section 5-2: Managing People

Section 5-3: Managing Facilities

Section 5-4: Foodservice Marketing

Week 11 Thanksgiving pie sale Fall cleaning

Week 13 Chapter 6Standards, Regulations & Laws

Section 6-1: Foodservice Standards & Regulations

Section 6-2: Employment Laws

Week 15 Chapter 7Safety & Sanitation Principles

Section 7-1: Safety Know-How

Section 7-2: Sanitation Challenges

Section 7-3: Waste Disposal and Recyling

Week 16 Review for Cumulative mid-term

Week 17 Review for Cumulative mid-term

Week 18 Mid-Term

Week-19 Chapter 8HACCP APPLICATIONS

Section 8-1: The Safe Foodhandler

Section 8-2: The HACCP System

Section 8-3: The Flow of Food

Week 21 Chapter 9Equipment & Technology

Section 9-1: The Commercial Kitchen

Section 9-2: Receiving & Storage Equipment

Section 9-3: Preparation & Cooking Equipment

Section 9-4: Holding & Service Equipment

Week 23 Chapter 10Knives & Smallwares

Section 10-1: Knives

Section 10-2: Smallwares

February Vacation

Week 25 Chapter 11Culinary Nutrition

Section 11-1: Nutrition Basics

Section 11-2: Guidelines for Meal Planning

Section 11-3: Culinary Principles

Week 27 Chapter 12Creating Menus

Section 12-1: The Menu

Section 12-2: Planning Menus

Section 12-3: Menu Design & Organization

Section 12-4: Pricing Menu Items

Week 29 Chapter 13Using Standardized Recipes

Section 13-1: Why Use Standardized Recipes?

Section 13-2: Recipe Measurement & Conversion

April Vacation

Week 31 Chapter 14Cost Control Techniques

Section 14-1: Calculating Food Costs

Section 14-2: Managing Food Cost Factors

Section 14-3 ordering Methods: convenience food value added

Section 14-4 Factors that effect food prices and Quality

Section 14-5 Ethics in Purchasing

Week 33 Chapter 15Cooking Techniques

Section 15-1: How Cooking Alters Food

Section 15-2: Dry Cooking Techniques

Section 15-3: Moist Cooking Techniques

Section 15-4 World Cuisines

Week 34 Final Practical Exams

Week 35 Clean-up

Week 36 Final Exam (related)

Culinary Arts Kitchen Curriculum

        This is taught to all grade levels and is based on the most current menus that are being served in the dining room or other venue.  Specials served in the dining room allow for variety and advanced techniques to be taught to advanced students. Banquet preparation is taught on an as needed basis, as customers request banquet preparations.

A Skill curriculum is being implemented to assure that basic skills are covered. An example of it’s grading rubric follows

Shop Grading Rubric

	A	B	C	D	F
Production	Excelled at task	Completed task	Partial-completion	Attempted	Did not Attempt
Employability Skills	High Level	Satisfactory Level	Low Level	Poor	Non- Existent
Uniform & Personal Hygiene	Exceptionally Neat and Clean	Adequate	Dirty	Disheveled	No Uniform
Observation of Safety Rules	Always observes rules	Usually observes rules	Usually observes rules	Seldom observes Rules	Never observes Rules

Production- use of time, use of materials, care of equipment, sanitation,

Employability Skills- Cleanliness, congeniality, work ethic, conduct, punctuality

Uniform & Personal Hygiene- Chef coat, black or check pants, chef hat and proper footwear

Observation of Safety Rules- Horseplay, running, improper knife handling,