Advanced Culinary Arts

Required book for course
  • Course Information:

    High School Course Title & DOE #:  Advanced Culinary Arts DOE Code: 5436

    Credits:  6

    Length of Course:   3 trimesters

    Prerequisites: Nutrition & Wellness, Introduction to Culinary Arts, Culinary Arts and Hospitality Management

    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:

    Advanced Culinary Arts prepares students for occupations and higher education programs of study related to the entire spectrum of careers in the food industry, including (but not limited to) food production and services; food science, dietetics, and nutrition; and baking and pastry arts. Major topics for this advanced course include: basic baking theory and skills, introduction to breads, introduction to pastry arts, nutrition, nutrition accommodations and adaptations, cost control and purchasing, and current marketing and trends. Instruction and intensive laboratory experiences include commercial applications of principles of nutrition, aesthetic, and sanitary selection; purchasing, storage, preparation, and service of food and food products; using and maintaining related tools and equipment; baking and pastry arts skills; managing operations in food service, food science, or hospitality establishments; providing for the dietary needs of persons with special requirements; and related research, development, and testing. 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. Advanced Culinary Arts builds upon skills and techniques learned in Culinary Arts and Hospitality Management, which must be successfully completed before enrolling in this advanced course. Work-based experiences in the food industry are strongly encouraged. A standards-based plan guides the students’ laboratory and work-based experiences. Students are monitored in these experiences by the Advanced Culinary Arts teacher. Articulation with postsecondary programs is encouraged.

    Course Objectives:

    1. Students will connect baking theory and skills to develop proper techniques in baking.
    2. Students will apply concepts of baking techniques to prepare high quality breads.
    3. Students will apply concepts of baking techniques to prepare high quality pastry products.
    4. Analyze nutrients and their functions to demonstrate preparation techniques for maximum retention of nutrients.
    5. Students will evaluate guidelines and nutritional issues to adapt recipes and menus for specific dietary needs.
    6. Students will evaluate methods for controlling costs and making purchasing decisions to ensure quality standards and profitability in the workplace.
    7. Students will apply concepts of marketing and menu design to attract and retain consumers.
    8. Students will analyze sustainability practices to promote and ensure conservation efforts in the foodservice industry.

    Course Content:

    Ch 1 Breakfast Food and Sandwiches

    Ch 2 Nutrition

    Ch 3 Cost Control

    Ch 4 Salads and Garnishes

    Ch 5 Purchasing and Inventory

    Ch 6 Meat, Poultry, and Seafood

    Ch 7 Marketing

    Ch 8 Desserts and Baked Goods

    Ch 9 Sustainability in the Restaurant and Foodservice Industry

    Ch 10 Global Cuisine 1: The Americas

    Ch 11 Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

    Required High School Textbook/Resources:

    Foundations of restaurant management & culinary arts Level Two 

    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

    Tri 1

     

    Week 1

    Intro to Course

    Ch 1 Breakfast Food and Sandwiches

    Ch 1.1 Dairy Products and Eggs pg. 5

    Reading

    Interactive Notebook

    Worksheets

    Lab-Cheese Tasting, Make your own Cheese

     

     

    Lab Plan

    Test Your Breakfast Food and Sandwiches IQ

    Week 2

    Ch 1.1 Dairy Products and Eggs pg. 5

     

    Reading

    Interactive Notebook

    Lab-Hard Cooked, Poaching, Scrambling, Fried, Omelet, Soufflés

    Article Review: Breakfast trends

    Lab Plan

    Ch 1.1 quiz

    Week 3

    Ch 1.2 Breakfast Foods and Drinks pg. 39

    Reading

    Interactive Notebook

    Lab- Pancakes, Waffles, Bacon, Sausage, Potatoes, Coffee, Cocoa

     

    Lab Plan

    Week 4

    Ch 1.2 Breakfast Foods and Drinks pg. 39

    Reading

    Interactive Notebook

    Lab-Crepes and French Toast, Ham, Cereals, Tea-Hot and Cold

    Lab Plan

    Ch 1.2 quiz

     

    Week 5

    Ch 1.3 Sandwiches pg. 53

    Reading

    Interactive Notebook

    Worksheets

    Lab- Grilled Cheese, Grilled Panini, Pizza

    Lab Plan

    Week 6

    Ch 1.3 Sandwiches pg. 53

    Reading

    Interactive Notebook

    Lab- cold sandwich, submarine, wrap, multi-decker sandwich

    Lab Plan

    Ch 1 Test

    Mid-term

     

    Week 7

    Ch 2 Nutrition

    Ch 2.1 The Basics of Nutrition pg. 79

    Reading

    Interactive Notebook

    Worksheets

    Test your Knowledge of Nutrition IQ

    ABC’s of Nutrition

    Week 8

    Ch 2.1 The Basics of Nutrition pg. 79

    Carbohydrates, Lipids, Protein

    Reading

    Interactive Notebook

    Worksheets

    Lab- Nutrient Analysis

    Nutrition Labels

    Article Review: GMO’s and Regulations

     

    Week 9

    Ch 2.1 The Basics of Nutrition pg. 79

    Vitamins and Minerals, Water, A Healthy Diet

    Reading

    Interactive Notebook

    Lab- Recipe Substitutions

    My Plate Webquest

    BMI Calculation, Research Paper-Nutrition- Related Diseases

    Week 10

    Ch 2.2 Making Menu items more nutritious pg. 198

    Reading

    Interactive Notebook

    Worksheets

    Lab- My Plate menu planning, Healthy Meal

    Healthy Diet-Menu Creation

    Article Review: Nutrition Trends

    Manage First Test

    Week 11

    Ch 3 Cost Control

    Ch 3.1 Introduction to Cost Control pg.146

    Ch 3.2 Controlling Food Costs pg. 164

    Reading

    Interactive Notebook

    Worksheets

     

    Test Your Knowledge of Cost Control IQ

    Restaurant Simulation

    Week 12

    Ch 3.3 Controlling Labor Costs pg. 184

    Ch 3.4 Controlling Quality Standards pg. 198

    Reading

    Interactive Notebook

    Worksheets

    Lab-Yield Test

    Costing and Pricing Gazpacho

    Case Study-Standard Portion Costs

    Calculating Selling PricesCh 3 Quiz

    Trimester exam

    Class Meeting

    Topic

    Assigned Work

    Work Due and Exams

    Tri 2

     

    Week 1

    Ch 4 Salads and Garnishing

    Ch 4.1 Salads pg. 219

    Reading

    Interactive Notebook

    Worksheets

    Lab- Lunch and Dinner Salads

    Test Your Knowledge of Salads and Garnishing IQ

    Week 2

    4.2 Salad Dressings and Dips pg. 243

    4.3 Garnishes pg. 257

    Reading

    Interactive Notebook

    Worksheets

    Lab- Side Salads, Gelatin, Dressing and Dips, Advanced Garnishes: veggie tray, Chocolate Dessert Garnishes

    Crossword Puzzle-Salad Time

    Ch 4 Quiz

    Week 3

    Ch 5 Purchasing and Inventory

    5.1 Introduction to Purchasing pg. 285

    Reading

    Interactive Notebook

    Worksheets

     

    Test your Knowledge of Purchasing and Inventory IQ

    Restaurant Simulation

    Week 4

    5.2 Making Purchasing Decisions pg 306

    5.3 Managing Purchases pg. 325

    Reading

    Interactive Notebook

    Worksheets

     

    Product Specifications

    Make or Buy Analysis

    Practice Purchase Order

    Receiving Guidelines

    Restaurant Simulation

    Ch 5 Quiz

    Week 5

    Ch 6. Meat, Poultry and Seafood

    Ch 6.1 Meat pg. 352

    Reading

    Interactive Notebook

    Worksheets

    Lab- Cooking with Beef

    Test Your Meat, Poultry and Seafood IQ

    Week 6

    6.2 Poultry pg. 379

    Reading

    Interactive Notebook

    Worksheets

    Lab- How to Cut Chicken Eight Ways,

    Cooking with Poultry

     

    Week 7

    6.3 Seafood pg. 395

    6.4 Charcuterie & Garde Manger pg. 415

    Reading

    Interactive Notebook

    Worksheets

    Lab- Cooking with Seafood, Deli Trays

    Sausages around the World

    Ch 6 Exam

    Week 8

    7.1 Introduction to Marketing pg. 433

    7.2 Market Analysis, Identity, and Communication

    Reading

    Interactive Notebook

    Worksheets

    Test Your Knowledge of Marketing IQ

    Article Review: Trends in the Marketplace

    Restaurant Simulation

    Week 9

    7.3 The Menu as Marketing Tool pg. 468

    Reading

    Interactive Notebook

    Worksheets

    Create a Marketing Plan

    Create a Menu

    Menu Analysis

    Restaurant Simulation

    Ch 7 Quiz

    Week 10

    Ch 8 Desserts and Baked Goods

    Ch 8.1 Bakeshop Basics pg. 503

    Reading

    Interactive Notebook

    Worksheets

    Lab- weight vs volume, extracts and flavorings.

    Test Your Knowledge of Desserts and Baked Goods IQ

    Week 11

    Ch 8.2 Yeast Breads pg.514

    Reading

    Interactive Notebook

    Worksheets

    Lab- Yeast Breads

    Working with Yeast

    Ch 8.1 & 8.2 Quiz

    Week 12

    Ch 8.3 Quick Breads and Cakes pg. 524

    Reading

    Interactive Notebook

    Lab- Quick Breads and Cakes I

    Trimester exam

    Class Meeting

    Topic

    Assigned Work

    Work Due and Exams

    Tri 3

     

    Week 1

    Ch 8.3 Quick Breads and Cakes pg. 524

    Reading

    Interactive Notebook

    Worksheets

    Lab- Quick Breads and Cakes II

    Menu Planning-Expanding the Quick Bread and Cake Offerings

    Ch 8.3 Quiz

     

    Week 2

    Ch 8.4 Pies, Pastries, and Cookies pg. 533

    Reading

    Interactive Notebook

    Worksheets

    Lab- Pies, Pastries and Cookies I

     

    Week 3

    Ch 8.4 Pies, Pastries, and Cookies pg. 533

    Reading

    Interactive Notebook

    Worksheets

    Lab- Pies, Pastries and Cookies II napoleon dessert, danish, phyllo, cookies

    8.4 Quiz

    Week 4

    Ch 8.5 Chocolate pg. 543

    Ch 8.6 Specialty Desserts pg. 552

    Reading

    Interactive Notebook

    Worksheets

    Lab- Chocolate, Specialty Desserts, and Sauces

    Dessert Challenge

    Week 5

    Ch 8.6 Specialty Desserts pg. 552

    Reading

    Interactive Notebook

    Lab- ice cream, sorbet, torte

    Ch 8 Exam

    Week 6

    Ch 9 Sustainability in the Restaurant and Foodservice Industry.

    9.1 Introduction and water conservation pg. 574

    9.2 Energy Conservation pg. 586

    9.3 Waste Management pg. 601

    9.4 Sustainable Food Practices pg. 614

    Reading

    Interactive Notebook

    Worksheets

    Lab- Cooking with Organics

     

    Test Your Knowledge of Sustainability IQ

    Webquest-Research Energy-Efficient Equipment

    Food Additives and Sustainability

    Ch 9 Quiz

    Week 7

    Ch 10 Global Cuisine 1:The Americas

    Ch 10.1 North America

    Reading

    Interactive Notebook

    Worksheets

    Lab- Cuisine of North America

    Test your Knowledge of Global Cuisines-The Americas IQ

    Crossword Puzzle-Global Cuisines: The Americas

    Week 8

    Ch 10.2 Central America and the Caribbean pg. 662

    Ch 10.3 South America pg. 674

    Reading

    Interactive Notebook

    Worksheets

    Lab- Cuisine of Central America and the Caribbean, Food of South America

    Ch 10 Exam

    Week 9

    Ch 11 Global Cuisine 2: Europe, the Mediterranean, the Middle East and Asia

    Ch 11.1 Europe pg. 695

    Reading

    Interactive Notebook

    Flavor Profile Research

    Lab- European Cuisine

    Test Your Knowledge of Global Cuisines-Europe, the Mediterranean, the Middle East, and Asia IQ

    Crossword Puzzle-Global Cuisines 2

    Week 10

    Ch 11.2 The Mediterranean

    pg. 711

    Ch 11.3 The Middle East pg. 725

    Reading

    Interactive Notebook

    Worksheets

    Lab- Mediterranean Cuisine, Middle Eastern Cuisine

    Presentation-Modern Chefs and Their Impact on the Culinary Scene

    Week 11

    Ch 11.4 Asia pg 738

    Reading

    Interactive Notebook

    Worksheets

    Lab- Asian Cuisine

    Flavor Profile Presentations

    Ch 11 Exam

    Week 12

    Ch 1-11

    Review

    National Pro Start Examination