Culinary & Hospitality Mgmt. 1st Tri: Sanitation & First Aid

Foundations I
  • 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:

    Recognize the manager's responsibility to provide safe food to customers

    Learn food safety principles

    The Importance of Food Safety

    Good Personal Hygiene

    Time and Temperature Control

    Preventing Cross-Contamination

    Cleaning and Sanitizing

    Safe Food Preparation

    Receiving and Storing Food

    Methods of Thawing, Cooking, Cooling and Reheating Food

    HACCP (Hazard Analysis and Critical Control Points)

    Food Safety Regulations

    Enhance your training skills

    Respond and manage a first aid or sudden cardiac arrest emergency

    Bleeding, sprains, broken bones, shock and other first aid emergencies

    CPR and AED.

    Required High School Textbook/Resources:

    National Restaurant Association ServSafe® Manager 6th 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:

    92-5-100 = A

    89.5-92.49 = A-

    86.5-89.49 = B+

    82.5-86.49 = B

    79.5 - 82.49 = B-

    76.5 - 79.49 = C+

    72.5 - 76.49 = C

    69.5 - 72.49 = C-

    66.5 - 69.49 = D+

    62.5 - 66.49 = D

    59.5 - 62.49 = D-

    59.49 and below = F

    Assignments and Tentative Course Schedule:

    Class Meeting

    Topic

    Assigned Work

    Work Due and Exams

    Week 1

    Found 1 Ch 2 Keeping Food Safe

     

    Found 1 Ch 2 Vocabulary

    Found 1 Ch 2 Review

    Diagnostic- ServeSafe®

    Vocabulary

    Found 1 Ch 2 Review

    Week 2

    SS CH 1 Providing Safe Food

    Found 1 Ch 10 Cleaning & Sanitizing

     

    Ch. Apply your Knowledge

    Study Questions

    Found 1 Ch 10 Vocabulary

    Found 1 Ch 10 Review

    Ch. Apply your Knowledge

    Study Questions

    Vocabulary

    Week 3

    SS Ch 2 Forms of Contamination SS Ch 3 The Safe Food Handler

     

    Presentations on a Contamination

    Safe Food Handling Information project

    Ch. Apply your Knowledge

    Study Questions

    Presentations on Contamination

    Safe Food Handling Information project

    Ch. Apply your Knowledge

    Study Questions

    Week 4

    SS Ch 4 The Flow of Food: an introduction

    SS CH 5 The Flow of Food: Purchasing and Receiving Principles

    Ch. Apply your Knowledge

    Study Questions

    Ch. Apply your Knowledge

    Study Questions

    Week 5

    CH 6 The Flow of Food: Preparation

    SS Ch 7 The Flow of Food: Service

    Found 1 Ch 2 Activities: 2.4, 2.6, 2.8

    Ch. Apply your Knowledge

    Study Questions

    Found 1 Activities: 2.4, 2.6, 2.8

    Ch. Apply your Knowledge

    Study Questions

    Week 6

    SS Ch 8 Food Safety Management Systems

    Ch. Apply your Knowledge

    Study Questions

    Ch. Apply your Knowledge

    Study Questions

    Week 7

    SS Ch 9 Safe Facilities & Pest Managment

    Ch. Apply your Knowledge

    Study Questions

    Ch. Review  Presentations

    ServSafe®Practice Test

    Week 8

    Review of ServeSafe®

    Ch. Review Presentations

    Ch. Review Presentations

    ServSafe® Exam

    Week 9

    Found 1 Ch 3 Workplace Safety

    Found 1 Ch 3 Vocabulary

    Found 1 Ch 3 Activity 3.7

    Found 1 Ch 3 Review

    Diagnostic Heartsaver® First Aid CPR AED

    Week 10

    HS Part 1 First Aid Basics

    HS Part 2 Medical Emergencies

    HS Part 3 Bleeding

    Interactive Notebook

    AHA Heartsaver®  Study Guide

    Interactive Notebook

    AHA Heartsaver®  Study Guide

    Week 11

    HS Part 4 Environmental Emergencies

    HS Part 5 CPR AED

    Interactive Notebook

    Study Guide

    Interactive Notebook

    Study Guide

    Week 12

    Practicing CPR & AED

    Heartsaver® Information Project

    Heartsaver® Information        Project

    Final Heartsaver® First Aid CPR AED Exam