Course Description:
Welcome to Culinary Arts!
Culinary Arts builds on skills you were introduced to in Foods and the practical application of those skills. This course will involve a more in depth exploration of culinary technique and processes than in the previous introductory course. In this class you will learn how to prepare food in a professional learning environment that is much like a cooking school. You will gain practical experience through the application of skills in food preparation, menu planning, serving meals, customer relations, nutrition and sanitation. This course will include classroom instruction, practical lab work, and projects that involve fund raising for our culinary program. The skills you acquire in this course will prepare you for “real world” experiences in the culinary industry as well as give you a head start should you continue on to cooking school. We will work hard and have fun.
In signing up for this class you agree to follow kitchen safety rules, complete all clean up before leaving your kitchen, act in a mature and responsible fashion, and to leave your cell phone in the designated storage area.
Assignments, information, and photos will be posted at: http://svhsculinary.com
Outcomes and Objectives:
You will:
1. Improve basic knife skills as used in the professional kitchen.
2. Refresh your knowledge of the ServSafe® system of food safety and sanitation in preparation of the Food Handler’s test.
3. Further your experience of “front of the house” and “back of the house” procedures relevant to current industry standards.
4. Be introduced to the preparation of breakfast, lunch and dinner items.
5. Be introduced to food preservation techniques such as canning, dehydrating, freezing, pickling, jams and preserves.
6. Be introduced to baking and pastry making.
7. Demonstrate proficiency in planning and preparing a meal.
8. Learn quantity food preparation while cooking for special events.
9. Study and prepare dishes from various ethnic cuisines of the world, such as France, Italy, China, Thailand, Mexico and various other cuisines as dictated by student interest.
10. Be introduced to careers in the Culinary and Hospitality fields.
11. Compile a professional web based portfolio including pictures of your work, a resume, a letter of recommendation and a sample job application.
Grades:
Your grades will be calculated in the following weighted categories:
Class-work, Participation, Housekeeping (clean-up and maintenance of the kitchen/bakery)
Welcome to Culinary Arts!
Culinary Arts builds on skills you were introduced to in Foods and the practical application of those skills. This course will involve a more in depth exploration of culinary technique and processes than in the previous introductory course. In this class you will learn how to prepare food in a professional learning environment that is much like a cooking school. You will gain practical experience through the application of skills in food preparation, menu planning, serving meals, customer relations, nutrition and sanitation. This course will include classroom instruction, practical lab work, and projects that involve fund raising for our culinary program. The skills you acquire in this course will prepare you for “real world” experiences in the culinary industry as well as give you a head start should you continue on to cooking school. We will work hard and have fun.
In signing up for this class you agree to follow kitchen safety rules, complete all clean up before leaving your kitchen, act in a mature and responsible fashion, and to leave your cell phone in the designated storage area.
Assignments, information, and photos will be posted at: http://svhsculinary.com
Outcomes and Objectives:
You will:
1. Improve basic knife skills as used in the professional kitchen.
2. Refresh your knowledge of the ServSafe® system of food safety and sanitation in preparation of the Food Handler’s test.
3. Further your experience of “front of the house” and “back of the house” procedures relevant to current industry standards.
4. Be introduced to the preparation of breakfast, lunch and dinner items.
5. Be introduced to food preservation techniques such as canning, dehydrating, freezing, pickling, jams and preserves.
6. Be introduced to baking and pastry making.
7. Demonstrate proficiency in planning and preparing a meal.
8. Learn quantity food preparation while cooking for special events.
9. Study and prepare dishes from various ethnic cuisines of the world, such as France, Italy, China, Thailand, Mexico and various other cuisines as dictated by student interest.
10. Be introduced to careers in the Culinary and Hospitality fields.
11. Compile a professional web based portfolio including pictures of your work, a resume, a letter of recommendation and a sample job application.
Grades:
Your grades will be calculated in the following weighted categories:
Class-work, Participation, Housekeeping (clean-up and maintenance of the kitchen/bakery)
- Participation and Cooperation 60%
- Attendance 15%
- Homework 15%
- Quizzes/Exams 10%