Merrillville High School

Ivy Tech Community College-Northwest

Dual Credit Course Syllabus

Course Information:

High School Course Title & DOE #:  Culinary and Hospitality Management I - 5440          HS Credits:  3.0

Ivy Tech Course Title:     Sanitation & First Aid - HOSP101                                             Ivy Tech Credits:  3.0

Length of Course:   3 trimester

Trimester(s) Registered:  Fall (Aug to Nov 2016) &/or Winter (Nov-Feb 2017) &/or Spring (Mar-Jun 2018)

High School Prerequisites:   Nutrition & Wellness, Introduction to Culinary Arts

Ivy Tech Prerequisites:  Students seeking Ivy Tech Tech dual credit must create an Ivy Tech account by registering online at:   http:ivytech.edu/dualcreditapplication. You only need to register one time to obtain a “C” number.

 Passing the school administered Accuplacer Assessment in Reading and Writing is required. High enough scores on the PSAT, ACT and SAT or a qualified senior exemption may exempt you from the Accuplacer testing. Otherwise, scores of 76 in the Reading and 80 in the Writing are needed to satisfy the pre-requisites.

 Your grade for this high school course will be the same grade you receive for your dual credit course and will appear on your college transcript with Ivy Tech. Make sure you perform at a “B” or better because this sets your grade expectations for college.

High School Faculty Information:

Name:    Patti Tubbs

Office Location:  Merrillville High School room D 1012

Contact Information:  Phone:  219-650-5307 ext 7167   Email:   ptubbs@mvsc.k12.in.us

Catalog Description:

Culinary Arts and Hospitality Management prepares students for occupations and higher education programs of study related to the entire spectrum of careers in the hospitality industry. This course builds a foundation that prepares students to enter the Advanced Culinary Arts or Advanced Hospitality courses. Major topics include: introduction to the hospitality industry; food safety and personal hygiene; sanitation and safety; regulations, procedures, and emergencies; basic culinary skills; culinary math; and food preparation techniques and applications; principles of purchasing, storage, preparation, and service of food and food products; ; apply basic principles of sanitation and safety in order to maintain safe and healthy food service and hospitality environments; use and maintain related tools and equipment; and apply management principles in food service or hospitality operations. Intensive laboratory experiences with commercial applications are a required component of this course of study. Student laboratory experiences may be either school-based or "on-the-job" or a combination of the two. Work-based experiences in the food industry are strongly encouraged. A standards-based plan guides the students’ laboratory experiences. Students are monitored in their laboratory experiences by the Culinary Arts and Hospitality teacher. Articulation with postsecondary programs is encouraged

Course Objectives:

• Describe Foodborne Illness and how it can be prevented.

• Describe Time, Temperature abuse of food.

• List Management Programs that can be in place for pests & sanitation.

• Describe how to prevent accidents & injuries.

• Describe the steps necessary to perform basic first aid.

• Describe the steps necessary to perform CPR.

• Describe when you need to use an AED.

• Use an AED on a mannequin.

• Perform CPR using a mannequin.

Course Content:

Required High School Textbook/Resources:

National Restaurant Association ServSafe® Manager 6^th edition

Heartsaver® First Aid CPR AED Student Workbook

Foundations in Restaurant Management Level 1

Grading and Evaluation:

Grades are electronically entered into RDS.  Final exams constitute 20% of overall trimester grade.

Methods of Evaluation:

Diagnostic, guest speakers, vocabulary, assignments/worksheets, journal reviews, research, presentations, demonstrations, labs, quizzes, webquests, skills practice, certification tests (Serve Safe Handler, AED, CPR, First Aid)

 Grading Scale:

Assignments and Tentative Course Schedule: