WEST SOUND TECH Health & Human Services Culinary Arts Teacher: Janine Colburn Phone Number: 360-473-0592 Planning Time: 1:40 3:00 Daily Email:janine.colburn@westsoundtech.org CULINARY ARTS COURSE SYLLABUS I. COURSE DESCRIPTION This is a 2- year course, with 1080 hours of instruction. There is a strong emphasis on professionalism, leadership and employability skills. This program has a large commercial kitchen, where the student will develop marketable skills in basic principles of cooking and baking techniques. In our dining room and deli area the student will learn the operations of how a restaurant functions and will be able to perform those competencies for an entry level position in the foodservice industry. Attendance policies are strictly adhered to and have a direct link to grading. Our leadership and employability training is through SkillsUSA professional development program. The student will be giving an opportunity to practice their industry and leadership skills through SkillsUSA. II. STUDENT OUTCOMES Unit: Student Competencies: The Hospitality Industry: 30 Hours Safety: 90 Hours Demonstrate transferable and employability skills in community and workplaces Evaluate management practices related to the human, economic and environmental resources Integrate knowledge, skills, and practices and required for careers in food production and services Examine the areas of legal liability within the food service industry Examine education and training requirements and opportunities for career paths in food production and services Determine the roles and functions of individuals engaged in food production and services careers Demonstrate job seeking and job keeping skills Prepare effective job seeking materials Meet all sanitation and food safety requirements including: o Determine pathogens found in food and their role in causing illness o Determine pathogens found in food and their role in causing illness.
o Use knowledge of systems for documenting, investigating, and report foodborne illness o Determine factors that contribute to foodborne illnesses o Classify current types of cleaning materials and sanitizers and their proper use Establish a food safety system o Determine procedures for safely handling and storing hazardous materials and waste products. o Employ food service management safety/sanitation program procedures. Use Hazard Analysis Critical Control Point (HACCP) principles and procedures during food handling processes to minimize the risks of foodborne illness. Follow all proper food handling and food flow requirements o Practice good personal hygiene/health procedures, and report symptoms of illness o Demonstrate proper receiving and storage of both raw prepared foods o Demonstrate food handling and preparation techniques that prevent cross contamination between raw and ready-to-eat foods and between animals or fish sources and other food products Follow all workplace safety regulations and expectations o Examine factors that contribute to maintaining safe and healthy work and community environments. o Determine procedures for safely handling and storing hazardous o Apply safety and security as required by Occupational Safety and Health Administration (OSHA) and other agencies. o Apply procedures for infection control Examine concepts of epidemiology to state and national standards o Use Occupational Safety and Health Administration (OSHA) Right to Know Law and Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials o Maintain necessary records to document time and temperature control, employee health, maintenance of equipment, and other elements of food preparation, storage, and presentation Demonstrate effective accident prevention strategies o Demonstration skills in knife, tool, and equipment handling o Design internal/external disaster plan First Aid, Safety Management, and Emergency Reporting o Demonstrate transferable and employable skills o Record hazardous situations accurately and communicate to appropriate authorities o Demonstrate safe procedures in use, care and storage of equipment o Practice good personal hygiene/health procedure, and report symptoms of illness 2
Kitchen Basics: 90 Hours Food Service Equipment: 90 Hours Follow recognized ALL safety and sanitation practices Demonstrate Proper Food Quality (Receiving and Storage) o Arrange food product using first in/first out rotation system o Demonstrate and use all of the principles of fresh and frozen food storage o Analyze market fluctuation and the effect on product cost o Discuss legal and ethical considerations of purchasing o Describe the HAACP critical control points managed by the purchasing and receiving functions Use Standardized Recipes and Measurements o Utilize weights and measures to demonstrate proper scaling and measurement techniques o Create standardized recipes o Manage amounts of food to meet needs of customers, clients Demonstrate a variety of cooking methods including roasting and baking, broiling, smoking, grilling, sautéing, frying, deep frying, braising, stewing, poaching, steaming, woking, convection, micro waving, and other emerging technologies Apply the fundamental of time and temperature to cooking, cooling, and reheating of a variety of foods. Demonstrate Standard Recipe Use o Convert weights of measurement. o Reduce and/or increase a recipe Apply and recognize standard preparation methods o Understand & properly demonstrate the following cooking methods; roast; bake; broil; griddle; grill; sauté; braise; pan fry, deep fry; poach; simmer; boil; sear; grill-charbroil. o Discuss the differences between dry heat and moist heat cooking methods. o Identify the differences between convection, conduction, radiant heat, and microwave. Cooking, Holding and Service Equipment o Demonstrate procedures for storage or equipment and tools Utilize effective cleaning and care of equipment o Employ food service management safety/sanitation program procedures. o Maintain tools and equipment following safety procedures and OSHA requirements. Practice correct use and care of hand tools, utensils, and measurement o Identify and use the following equipment: pots and pans, processing equipment, cooking equipment, measuring equipment, hand tools, and refrigeration equipment. o Cost out a recipe and a menu; appreciate the cost of food and the profit made o Understand apply and value the purpose of portion control o Convert units of measure by increasing and decreasing recipes Practice correct use and care of equipment o Operate all kitchen equipment safely o Understand the need and method of properly cleaning all 3
Food Preparation Techniques: 150 hours Resource Management: 20 Hours Nutrition and Meal Planning: 20 Hours kitchen equipment Prepare breakfast meats, eggs, cereals, and batter products Prepare a variety of sandwiches recognizing and using most common herbs and spices Apply and recognize the standard procedures for stock, soup, and sauce preparation Apply and recognize the standard procedures for meat cookery Apply and recognize standard procedures for poultry and fish cookery Apply fundamentals of baking science Apply and recognize standards and procedures for quick bread preparation Apply and recognize standard procedures for yeast products preparation Apply and recognize standard procedures for dessert preparation Apply and recognize standard procedures for beverage preparation Apply principles of purchasing and receiving in food service operations, including food cost control, cost planning, profitability analysis, sales, and inventory control Practice inventory procedures including first in/first out concept, date markings, and specific record keeping Understand and apply labor cost factors when developing staff schedules, applying work measurement techniques, and implementing a marketing plan for food service operations Recognize and use resources effectively Collect, record, organize, and analyze sales data/information Base decisions on data/statistical analysis Write requisition or production requirements Practice recognized standard purchasing and receiving principles Nutrition and meal planning o Use effective nutrition basics when developing meal plans o Appraise and interpret nutritional data o Assess principles to maximize nutrient retention in prepared foods Follow nutritional guidelines o Assess the influence of socioeconomic and psychological factors on food and nutrition behavior o Monitor recipe and formula proportions and modifications for food production o Select appropriate special nourishment based on nutritional needs Develop more nutritious menus o Use computer-based menu systems to apply menu-planning principles to develop and modify menus o Examine food and equipment needed for menus o Critique the selection of foods to promote a healthy lifestyle Apply principles of nutrition to menu planning and food preparation o List the six food groups in the current USDA my pyramid and the recommended daily services from each; list the major 4
Customer Service and Relations: 30 Hours nutrients contributions o Discuss the new dietary guidelines and adapt recipes o Describe the characteristics, functions and sources of the major nutrients o List the primary functions and best sources of each of the major vitamins and minerals o Identify common food allergies and determine appropriate substitutions Apply principles of menu planning and layout to the development of menus for a variety of types o List basic menu planning principles o Identify principles of menu layout and design o Create menu item descriptions following established truth-inmenu guidelines o Determine menu prices utilizing proper cost controls o Discuss importance of product mix, check average and their impact on profit contribution Demonstrate the importance of customer relations o Demonstrate work ethics and professionalism o Demonstrate quality customer service that exceeds expectations o Examine the role of service as a strategic component of performance o Demonstrate quality services that exceed the expectations of customers Understand the manager s role in customer service o Coordinate client inquiries and requests o Design themes, timelines, budgets, agendas, and itineraries o Organize locations, facilities, suppliers, and vendors specific services o Prepare for distribution of event materials o Demonstrate skills related to promoting and publicizing events o Manage programs and events for specific age groups or populations o Demonstrate the roles of decision making and problem solving in reduction and managing conflict o Create an environment that encourages and respects the ideas, perspectives, and contributions of all group members o Create strategies to utilize the strengths and limitations of team members o Demonstrate techniques that develop team and community spirit Practice recognized dining room service procedures and operation o Know and demonstrate responsibilities of dining room team; server, bus person/dra, cashier, host/hostess, dining room manager o Operate cash register or POS (Point of Sale) computer system o Understand and demonstrate proper sanitation of the dining room 5
People Skills and Teamwork: 20 Hours o Identify and perform a side work duty list o Evaluate and demonstrate effective suggestive selling techniques o Demonstrate proper seating procedures o Demonstrate proper guest check writing Practice recognized banquet procedures and set-up o Set up meeting room o Set up a buffet line o Set up various seating plans per customer; block, theater, classroom, carousel Develop an understanding of diversity and team building techniques o Examine potential career choices to determine the knowledge, skills, and attitudes associated each o Apply communication skills in community and workplace settings o Demonstrate teamwork skills in community and workplace settings o Examine strategies to manage the impact of changing technologies in workplace settings o Demonstrate leadership skills and abilities in the workplace and community o Demonstrate work ethics and professionalism o Demonstrate sensitivity to diversity and individuals with special needs Demonstrate employment interview and orientation as well as knowledge of the training and evaluation o Demonstrate transferable and employability skills in community and workplace settings o Conduct orientation, regular training and education, and onthe-job training/retraining o Verify human resource policies including rules, regulations, laws, and hiring/compensation/overtime o Apply the procedures involved in staff planning, recruiting, interviewing, selecting, and scheduling of employees Prepare for the transition to employee and from employee to supervisor o Demonstrate effective communication and interpersonal skills; a) interact with others using tact and courtesy in both verbal and nonverbal communication; b) set and utilize appropriate rules when interacting with others; c) use effective structure and presentation style when speaking; d) use effective listening skills; e) adapt communication skills to appropriate environment and medium o Demonstrate the ability to work as a group member in the production of quality work; a) knowledge of own and others interactive styles; b) ability to relate and interact effectively in teams consisting of individuals with differing interests, genders, backgrounds and professions o Logically and effectively solve personal and professional problems; a) adapt to change; b) deal constructively with 6
stress; c) conflict resolution o Demonstrate ability to set and work towards goals within a set time line: a) set priorities, plan timelines, take action, evaluate and adjust accordingly; b) identify professional goals; c) reflect on short-term goals to measure personal effectiveness o Identify and value quality; a) able to identify standards of quality; b) assess a service/product and determine if meets defined quality standard; c) able to define quality process; d) willing to adjust to meet quality standards o Describe procedure for progressive discipline o Discuss techniques for motivating employees o Outline current federal and state employment laws o Use proper evaluative techniques III. IV. COLLEGE CREDIT Students earning a B grade or better AND meeting all articulation requirements earn the following College Credit in this class: Students who successfully complete coursework to industry standard and demonstrate consistent professional behaviors are eligible to receive college credit through PC3 Connect (applicable at Bates and Clover Park Technical Colleges.) EQUIVALENCY CREDIT Students may earn equivalency credit in a general academic subject area while completing this course. The following equivalency credit may be earned in this class: Equivalency credits which meet high school graduation requirements are available in Math and English. However, not all sending schools acknowledge those credits, check with your high school counselor. V. INDUSTRY CERTIFICATION Upon completion of the course requirements and any testing requirements, students may earn the following industry certifications during this class: ServSafe Certification VI. REQUIRED TEXTBOOKS AND MATERIALS Provided by the instructor: TEXTBOOK: Culinary Essentials Author: McGraw Hill Publisher: Glencoe / McGraw - Hill ISBN: 0078226090 Fine for textbook: $65.00 Provided by the student: All Students MUST obtain a current Food Handler s Permit to participate in the Kitchen Lab. Required Uniform: White Chef Jacket w / school logo and student name, black pants (NO stretch pant style),black non-slip shoes and black socks. Cooks hat and White apron. See order form provided by New Chef Fashion. Instructor will provide a Materials List needed for class (Binder, Journal, USB drive, Thermometer etc.) 7
VII. VIII. CLASS FEES: Each student will pay the WST office $20.00 to purchase Vinyl Gloves to be used in class. ATTENDANCE: State law (RCW 28A.225.010) and school board policy recognize regular attendance is the basis of success in the classroom. Attendance is especially important at WST because of the significant amount of demonstrations and hands-on learning. Steps to follow in case of an absence: 1. Just as you would in the workplace, students MUST contact the instructor if the student is absent. 2. Parents MUST follow-up with an email, phone call, or written documentation with the reason for the absence. (must include student name, date of absence and reason for absence) IX. SIMULATED WORKPLACE REQUIREMENTS WST offers a Certified Commercial Kitchen Lab. Students have the opportunity to learn how to work with and operate commercial equipment in a safe manner. All students will be required to wear the proper personal protective equipment in the lab and classroom. A Safety Pledge will be provided by the Instructor for students and parents to sign. X. ACADEMIC INTEGRITY: Cheating is by definition, an action done by a student to supply work for another student, or turn in work, use work, or rely on work that is not her/his own, other than in circumstances clearly understood to involve collaborative or group learning. District policy requires that the teacher will record a zero in the gradebook to communicate lack of evidence. Parents will be notified if a student is caught cheating in the classroom or lab. Subsequent cheating may result in an F in the class and possible removal from WST. XI. XII. XIII. INSTRUCTIONAL STRATEGIES: Methods and activities for instruction include lecture, discussion, demonstration, small group/cooperative learning, peer teaching and assessment, and project-based learning Participation: All students are expected to actively participate Attitude and enthusiasm: A positive attitude is expected at all times. Students are expected to be enthusiastic in learning about their culinary arts profession ASSESSMENT STRATEGIES: Students earn credits and grades by: o Active daily participation in classroom and lab activities (workplace readiness skills) o Completion of Do Now classroom work and out-of-school assigned activities o Successful completion of assigned competencies at industry standard o Complete a classroom-based assessment if securing cross-credit for math or English o Pass the unit quizzes and exams at 80% or higher o Demonstrate professional workplace readiness/employability skills Grading Criteria: WST grades are earned at six week intervals, encompassing approximately 90 hours of learning/instruction each grading period. Grades are available through your family access account and are updated regularly. Grades are based on the following: Attain identified knowledge, skills, and abilities as well as industry standards Demonstrate knowledge and application of related theory 8
XIV. Demonstrate attainment of 21 st century skills Quality of work completed Adherence to all safety rules and expectations GRADING (Subject to change per industry expectation) Classwork/Applied Knowledge.30% 21 st Century Skills 10% Skill competencies 60% Grading Scale: Standards-Based Grading Description Letter Grade Percentage Value Exceeds Standards A 93-100 A- 90-92 B+ 87-89 Meets Standards B 83-86 B- 80-82 C+ 77-79 C 73-76 Approaching Standards C- 70-72 D+ 67-69 D 60-66 Does Not Meet Standard F Below 60 XV. NON-DISCRIMINATION Nondiscrimination Statement: The Bremerton School District does not discriminate on the basis of race, color, national origin, sex, sexual orientation, gender expression or identity, creed, religion, age, veteran or military status, disability, or the use of a trained dog guide or service animal by a person with a disability, and provides equal access to the Boy Scouts and other designated youth groups. Lack of English Language proficiency will not be a barrier to admission and participation in Career and Technical Education programs. The following personnel have been designated to handle inquiries regarding the nondiscrimination policies: Section 504 Coordinator: Mike Sellars (360) 473-4107 mike.sellars@bremertonschools.org Title X and ADA Compliance: Dr. Garth Steedman (360) 473-1031 Garth.steedman@bremertonschools.org 9
Please review, then sign, and return to the instructor: Review and follow student handbook expectations: every student at West Sound Tech is expected to adhere to all policies and expectations outlined in the student handbook. Attendance: Attendance is expected daily. Students that are absent MUST follow the requirements in the WST student handbook Student Drivers: Must follow policy outlined in student handbook Plagiarism policy Dress Code/Uniform Requirement: Follow classroom requirements and expectations for your program and as outlined in the student handbook Safety Policy: workplace safety is paramount. Students are expected to follow all safety expectations. Each classroom must meet industry safety requirements. I have read, understand, and agree to the class rules, grading, and expectations outlined in this syllabus. Student Name Student Signature Date Parent/Guardian Name Parent/Guardian Signature Date Communication between parent/guardians and instructor is extremely important for student success. Please complete the information below and indicate preferred contact method: Parent/Guardian Cell # Home # Parent/Guardian Email: 10