Culinary & Hospitality Management: 2nd Tri: Basic Food Theory & Skills

Foundations of Restaurant Management & Culinary Arts
  • 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: 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:

    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:

    The Foodservice Industry

    Careers in the Industry

    The Lodging Industry


    Standardized Recipes

    Foodservice Equipment

    Mis en Place

    Cooking Methods

    Cooking and Nutrition

    Stocks, Sauces, Soups

    Fruits, Vegetables

    Menu selection

    Potatoes and Grains

    Controlling Food Cost

    Salads, Dressing, Dips and Garnishes

    Purchasing Decisions

    Meat, Poultry, Seafood, Charcuterie & Garde           Manger

    Food from The Americas, North America, Central America, Caribbean, South America

    Food from Europe, the Mediterranean, the Middle East, and Asia

    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:

    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


    Assigned Work

    Work Due and Exams

    Week 1

    Found 1 Ch 1 Welcome to the Restaurant Industry.

    Ch 1 Vocabulary

    Activity 1.3 Report/ Presentation-Famous Chefs/Entrepreneurs

    Ch 1 Vocabulary

    Hosp 102 Diagnostic

    Report Due

    Found I Ch 1 Test

    Week 2

    Found 1 Ch 4 Professionalism & Understanding Standard Recipes

    ACT 4.5 Crossword Puzzle

    ACT 4.7, 4.8, 4.9 Recipe Conversion

    Article Review

    ACT 4.5 Crossword Puzzle

    ACT 4.7, 4.8, 4.9 Recipe Conversion

    Article Review

    Found I Ch 4 Test

    Week 3

    Found 1 Ch 5 Kitchen Essentials 2-Equipment and Techniques

    Ch 5 Crossword

    Lab: ACT 5.5 Basic Knife Cuts

    Lab: Chicken Fabrication

    ACT 5.6 Report/ Presentation Spices

    ACT 5.7 Cooking Methods

    Ch 5 Crossword

    Lab: ACT 5.5 Basic Knife Cuts

    ACT 5.6 Report/ Presentation Spices

    ACT 5.7 Cooking Methods

    Found I Ch 5 Test

    Week 4

    Found 1 Ch 6 Stocks, Sauces

    ACT 6.2 Stocks Crossword

    Lab: ACT 6.3 Stocks

    Lab: ACT 6.4 Sauces

    Lab: ACT 6.5 Cooking with Roux

    LAB: ACT 6.10 Classic Sauces

    ACT 6.2 Stocks Crossword


    Week 5

    Found 1 Ch 6 Soups

    Ch 6 Sec Reviews

    Lab: ACT 6.8 Hot Soups -vegetable based

    Lab: Soup-potato based

    Ch 6 Sec Reviews

    ACT 6.7 Create a Soup Recipe

    Found I Ch 6 Test

    Week 6

    Found 1 Ch 9 Fruits & Vegetables

    Ch 9 Crossword

    Lab: ACT 9.5 Fruit

    Lab:ACT 9.7 Vegetable

    Lab:ACT 9.9 Tubers & Root Vegetable

    Ch 9 Crossword

    LAB: ACT 9.5 Fruit

    Found I Ch 9 Test

    Week 7

    Found 1 Ch 11 Potatoes and Grains

    Ch 11 Crossword

    Lab: ACT 11.3 Potato

    Lab: ACT 11.5 Legumes Lab: ACT 11.7 Pasta

    Lab ACT 11. Grains

    Ch 11 Crossword

    Found I Ch 11 Test

    Week 8

    Found II Ch 3 Controlling Foodservice Costs  Ch 4 Salads and Garnishing

    Ch 3 Sec Reviews

    Ch 4 Crossword

    Lab: ACT 4.3 Lunch Salads

    Lab: ACT 4.4 Side Salads

    Lab: ACT 4.6 Dressings & Dips

    Lab: ACT 4.7 Garnishes

    Ch 3 Sec. Reviews

    Ch 4 Crossword

    Found II Ch 3 & 4 Test

    Week 9

    Found II Ch 5 Purchasing and Inventory Ch 6 Meat, Poultry and Seafood

    Ch 5 Crossword

    Ch 6 Sec. Review

    Lab: ACT 6.3 Beef

    Lab: ACT 6.5 Chicken Fabrication

    LAB: ACT Poultry

    Ch 5 Crossword

    Ch 6 Sec. Review

    Found II Ch 5 & 6 Test

    Week 10

    Found II Ch 10 The Americas

    Ch 10 Sec. Reviews

    Report on Global Cuisine

    Lab: ACT 10.5 North America


    Ch 10 Sec. Reviews

    Report on Global Cuisine

    Found II Ch 10 Test

    Week 11

    Found II Ch 11 European, Mediterranean, and Eastern Cuisines

    Lab: ACT 10.6 Central America & Carribean

    Lab: ACT 10.8 Central or South America  

    Lab: ACT 11.3 European Cuisine

    Lab: ACT 11.5 Mediterranean Cuisine

    Found II Ch 10 & 11 Test

    Week 12


    Presentation-Modern Chefs and Their Impact on the Culinary Scene

    Lab: ACT 11.7 Middle Eastern Cuisine

    Lab: ACT 9 Asian Cuisine

    Presentation-Modern Chefs and Their Impact on the Culinary Scene


    Final Exam