Introduction to Culinary Arts Syllabus

Introduction to Culinary Arts

Course Syllabus

Instructor:  Lucia Boinest

Teacher Room Number:   1075, 1078                                                

Phone: (843)529-4977

Fax: (843)529-3914

Email:  LUCIA_BOINEST@charleston.k12.sc.us

Hours Available: Tuesdays from 3:30 p.m. – 4:30 p.m. or by appointment

Career Cluster: Hospitality and Tourism

CIP Code: 520905

Course Number and Title: 5722

Course Description: Introduction to Culinary Arts provides students with an overview of interest, aptitude, and technical skills needed to advance to Level One Culinary Arts and/or the food service industry.  Integration of the Family and Consumer Sciences co-curricular student organization, Family Careers, and Community Leaders of America (FCCLA), greatly enhances this curriculum.

Grade Level: 9-12

South Carolina State Standards and Indicators

 

Unit 1:    CAREER OPPORTUNITIES                   

           

State Standard:        

  1. Distinguish between individual occupations within the food service industry. 

 

                        Indicators: Weeks fifteen through eighteen

  1. Investigate salary differences based on education and experience.
  2. Demonstrate employability skills for career success.
  3. Research roles and responsibilities of food service employees.
  4. Analyze likes, dislikes, interests, and abilities as a preliminary step in choosing a career.
  5. Describe career areas in foodservice.
  6. Outline training, experience, and education needed for various food service positions.
  7. Explain advantages and disadvantages of entrepreneurship.
  8. Interpret local, state, national and international labor market information.

           

 

 

 

 

 

Unit 2:   SANITATION AND SAFETY SKILLS

 

   State Standard:

      1.   Identify the causes of common food borne illnesses.

           

   Indicators: Weeks one and two

  1. Identify microorganisms related to food spoilage and food borne illnesses.
  2. Describe symptoms common to food borne illnesses.
  3. Implement procedures to prevent direct and cross-contamination.
  4. Demonstrate acceptable procedures when preparing and storing potentially hazardous foods.
  5. Demonstrate proper cleaning and sanitizing of foodservice equipment.
  6. Distinguish between biological, chemical, and physical hazards

     

 

  State Standard:

 2.   Demonstrate safe behaviors in food service facilities.

           

                           Indicators: Weeks two and three

  1. Describe the common causes of typical accidents and injuries in the foodservice industry.
  2. Demonstrate appropriate emergency procedures for kitchen and dining room injuries.
  3. Describe appropriate types of fire extinguishers.
  4. Explain how to use a fire extinguisher.
  5. Analyze a restaurant’s Hazard Communication Program elements.
  6. Summarize OSHA guidelines.
  7. Implement guidelines in an MSDS sheet.

 

 

                        State Standard:

                            3.  Implement proper storage procedures.

           

                            Indicators: Weeks two and three

  1. Describe the flow of food through a food service operation.
  2. Compare the different types of storage areas in a foodservice operation.
  3. Explain procedures to store food safely.

 

           

Unit 3: Essential Personal Hygiene Skills

 

 

State Standard:

     1.  Explain personal hygiene and how it affects food safety.

 

                                                                                                                                                2

Indicators: Weeks one and two

  1. Demonstrate appropriate grooming habits for the workplace.
  2. Evaluate hand washing techniques.
  3. Explain the proper use of gloves in the workplace.
  4. Dress appropriately in the workplace.

 

State Standard:

2.  Categorize the causes of food contamination related to personal

grooming and hygiene.

           

Indicators: Weeks one and two

  1. Explain what food contamination is and give examples of how it occurs.
  2. Describe the differences between direct and cross contamination.
  3. Identify the sources of direct and cross contamination.
  4. Distinguish between biological, chemical, and physical hazards.

 

 

Unit 4: Recipe Skills

 

                        State Standard: Week three

  1. Demonstrate the skills needed to evaluate, modify, and

organize standard recipes.

           

                        Indicators:

  1. Identify the components of a standardized recipe.
  2. Explain the importance of  the components of a standardized recipe.
  3. Convert recipes.
  4. Identify the parts of a recipe.

                       

 

Unit 5: Food Production Techniques

 

State Standard:

            1.  Demonstrate a variety of dry heat methods of cooking.

           

                        Indicators: Weeks two through eighteen

  1. Demonstrate the appropriate skills and techniques in

    dry heat methods of cooking.

                           

    State Standard:

  2. Demonstrate a variety of moist heat methods of

     cooking.

Indicators: Weeks four through eighteen

  1. Demonstrate the appropriate skills and techniques in moist 

     heat methods of cooking.

                                                                                                                        3

State Standard:      

            3.   Develop a food production schedule.

 

                        Indicators: Week four

  1. Describe a functional food production schedule.
  2. Explain the importance of  following a food production

    schedule.

  3. Develop a food production schedule.

 

Unit 6:            Topic: Customer Service

 

State Standard:

  1. Demonstrate the skills necessary to provide

professional customer service.

           

                        Indicators: Weeks four through eighteen

1.   Identify serving techniques required to be successful in various segments of the food industry.

2.   Demonstrate serving techniques to guarantee customer satisfaction.

3.   Identify industry standards for quality customer service.

4.   Apply various selling techniques to increase sales.

5.   Calculate customer checks and server tips.

 

State Standard:

            2.  Explain internal and external customer service.

 

Indicators: Week four

  1. Differentiate between internal and external customer service.

 

Academic Alignments:

Course content is aligned with the following academic subject areas:

English Language Arts

Health and Safety Education

Technology

Earth Science

Elementary Algebra

Physics

Economics

Geometry

Biology

Chemistry

Intermediate Algebra

Data Analysis

Physical Science

PreCalculus