- Merrillville High School
- Intro to Culinary Arts
Intro to Culinary Arts & Hospitality Management
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Course Information:
High School Course Title & DOE #: Introduction to Culinary Arts and Hospitality DOE Code: 5438
Credits: 1.0
Length of Course: 1 trimester
Prerequisites: Nutrition & Wellness, Introduction to Culinary Arts
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:
Introduction to Culinary Arts and Hospitality is recommended for all students regardless of their career cluster or pathway, in order to build basic culinary arts and hospitality knowledge and skills. It is especially appropriate for students with an interest in careers related to Hospitality, Tourism, and Culinary Arts. A project-based approach that utilizes higher order thinking, communication, leadership, and management processes is recommended. Topics include basic culinary skills in the foodservice industry, safety and sanitation, nutrition, basic hospitality skills, customer relations and career investigation. Students are able to explore this industry and examine their own career goals in light of their findings. Laboratory experiences that emphasize industry practices and develop basic skills are required components of this course.
Course Objectives:
- Students will analyze the importance of communication and customer service to promote success in the food service industry.
- Students will apply concepts of emergency procedures to develop a safe working environment.
- Students will demonstrate appropriate sanitation techniques to ensure high quality food service.
- Students will connect nutrition principles and their effect on menu planning for a variety of dietary needs.
- Students will apply concepts of basic culinary skills to successfully plan and prepare quality food products.
- Students will examine basic hospitality management skills.
- Students will analyze career pathways, education and training in the culinary and hospitality industry to enhance knowledge of the many career opportunities available.
Course Content:
CH 1 Safety & Sanitation Principles
CH 2HACCP Applications
CH 3 Foodservice Career Options
CH 4 Becoming a Culinary Professional
CH 5Customer Service
CH 6The Dining Experience
CH 7 Foodservice Management
CH 8 Standards, Regulations,& Laws
CH 9 Equipment & Technology
CH 10 Knives & Smallwares
CH 11 Culinary Nutrition
CH 12 Creating Menus
CH 13 Using Standardized Recipes
CH 14Cost Control Techniques
CH 15 Cooking Techniques
CH 16 Seasonings and Flavorings
CH 17 Breakfast Cookery
CH 18 Garde Manger Basics
CH 19 Sandwiches & Appetizers
CH 20 Stocks, Sauces, & Soups
CH 21 Fish & Shellfish
CH 22 Poultry Cookery
CH 23 Meat Cookery
CH 24 Pasta & Grains
CH 25 Fruits, Vegetables, & Legumes
CH 26 Baking Techniques
CH 27 Yeast Breads & Rolls
CH 28 Quick Breads
CH 29 Desserts
Required High School Textbook/Resources:
Culinary Essentials: Glencoe
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.
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
Intro to Course
Ch 3 Foodservice Career Options pg. 56
Ch 4 Becoming a Culinary Professional pg. 82
Reading
Interactive Notebook
Worksheets
-Careers in Foodservice
-Foodservice Trends
-Entrepreneurial Opportunities
-Employability Skills
-Seeking Employment
Interview
Ch 3, 4 Quiz
Week 2
Ch 5 Customer Service
Ch 1 Safety & Sanitation Principles pg. 2
Reading
Interactive Notebook
Article Review
Worksheets
-Service Basics
-Serving Customers
-Types of Contamination
-Safety Basics
-Sanitation Challenges
Week 3
Ch 2 HACCP Applications pg. 24
Ch 7 Foodservice Management pg.168
Reading
Interactive Notebook
Worksheets
Lab- Kitchen Inspection
-Management Basics
-Managing People & Facilities
Ch 5, 1, 2, 7 Quiz
Week 4
Ch 6 The Dining Experience pg.140
Ch 8 Standards, & Regulations & Laws pg.196
Reading
Interactive Notebook
Worksheets
Lab-Role Play
-Dining Today
-The Dining Room Environment
-Foodservice Standards & Regulations
-Employment Laws
Week 5
Ch 9 Equipment & Technology pg.218
Ch 10 Knives & Smallwares pg.250
Reading
Interactive Notebook
Worksheets
Lab-Mise en place, knife skill lab
Ch 6, 8, 9, 10 Quiz
Week 6
Ch 11 Culinary Nutrition pg.278
Ch 12 Creating Menus pg.306
Reading
Interactive Notebook
Lab- Healthy Snacks, Healthy Meal
My Plate Webquest
Ch 1- 12 Mid-term
Week 7
Ch 13 Using Standardized Recipies pg.328
Ch 14 Cost Control Techniques pg.346
Ch 18 Garde Manger Basics pg.454
Reading
Interactive Notebook
Worksheets
Lab-Baked Potato & Salad Bar
-How nutrient Dense is my Potato?
-How much does my potato cost?
-How nutrient Dense is my Salad?
-How much does my salad cost?
Ch 13, 14, 18 Quiz
Week 8
Ch 15 Cooking Techniques pg.374
Ch 16 Seasonings and Flavorings pg.398
Ch 17 Breakfast Cookery pg.430
Reading
Interactive Notebook
Worksheets
Lab-Seasoning, Bacon & Egg
Article Review
Ch 15, 16, 17 Quiz
Week 9
Ch 28 Quick Breads pg.728
Ch 19 Sandwiches & Appetizers pg.486
Ch 20 Stocks, Sauces & Soups pg.508
Ch 25 Fruits, Vegetables & Legumes pg.636
Reading
Interactive Notebook
Lab-Breakfast Cereals, Biscuits & Gravy
International Cuisine Research
Ch 28, 19, 20, 25 Quiz
Week 10
Ch 21 Fish & Shellfish pg.540
Ch 22 Poultry Cookery pg.568
Ch 23 Meat Cookery pg.586
Ch 24 Pasta & Grains pg.614
Reading
Interactive Notebook
Worksheets
Lab-Latin Food, Italian Food, Asian Food
International Cuisine Report
Ch 21, 22, 23, 24 Quiz
Week 11
Ch 26 Baking Techniques pg.676
Ch 27 Yeast Breads & Rolls pg.704
Reading
Interactive Notebook
Worksheets
Lab-Egg Bread, Cream Puffs & Custard
Ch 26, 27 Quiz
Week 12
Ch 29 Desserts pg.746
Reading
Interactive Notebook
Worksheets
Lab-Cookies, Frosting
Final Exam
