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:     Basic Food Theory & Skills - HOSP102                                    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.

Successfully completion of Sanitation & First Aid – HOSP 101.

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

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:

1. Define hospitality and the philosophy of the hospitality Industry
2. Trace the growth and development of the hospitality and tourism Industry.
3. Describe the various cuisines and contributions of leading culinarians.
4. Identify professional organizations within the field; explain purposes and benefits.
5. Describe the kitchen brigade system
6. Discus the history of hospitality and foodservice
7. Discuss and evaluate industry trade periodicals.
8. Demonstrate how to read and follow a standard recipe.
9. Demonstrate how to read and follow a standard recipe.
10. Identify and use utensils, pots, pans.
11. Demonstrate a variety of cooking methods
12. Utilize weights and measures to demonstrate proper scaling and measurement techniques.
13. Calculate food, beverage and cost percentages.
14. Demonstrate process of scaling a recipe
15. Demonstrate cost controls.

Course Content:

Required High School Textbook/Resources:

Foundations of Restaurant Management & Culinary Arts Level I and II

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, luncheons and brunches, certification tests (National Restaurant Association-Certificate of Achievement)

Grading Scale:

Assignments and Tentative Course Schedule: