8/10/2019 Year 3 Syllabus 12-13

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Holly A. Bell: Chef Instructor room 4-104Culinary Arts 3 Syllabus

The culinary program is under the CTE (Career and Technical Education Department) it is intended to be a four courseprogram with opportunities for articulation agreements at post- secondary schools, as well as industry certification. Each

year builds on previous years coursewor!.

Purose"This program offers a se#uence of courses that provides coherent and rigorous content aligned withchallenging academic standards and relevant technical !nowledge and s!ills needed to prepare for furthereducation and careers in the $ospitality and Tourism career cluster% provides technical s!ill proficiency,and includes competency-based applied learning that contributes to the academic !nowledge, higher-order reasoning and problem-solving s!ills, wor! attitudes, general employability s!ills, technical s!ills,and occupation-specific s!ills, and !nowledge of all aspects of the $ospitality and Tourism career cluster.

The content includes but is not limited to all aspects of preparation, presentation, and serving of food%leadership, communication s!ills, employability s!ills, and safe&efficient wor! practices are also covered.This coursewor! prepares students for employment in the food service&hospitality industry.

Course Title" Culinary 'rts Course umber" **+++Course Credit" credit

Course !escrition:

n this course the student will research career opportunities in professional coo!ing&ba!ing% followguidelines on food selection, purchasing, and storage% and use communication s!ills. /tudents will prepare andpresent a variety of advanced food products% create centerpieces% and research laws specific to the hospitality industry(including handling of alcohol). 'lso covered are management s!ills% how to develop a business plan% andutili0ation of technology in the wor!place. /tudents will be !nowledgeable about food safety managertraining&certification training programs that are acceptable in 1lorida.Stan"ar"s:

'fter successfully completing this program, the student will be able to perform the following"

23.+ 4esearch career and advancement opportunities in professional coo!ing and ba!ing.

2.+ 1ollow food identification, selection, and purchasing, receiving, storing, and inventory guidelines.25.+ 6ractice advanced coo!ing and ba!ing techni#ues.27.+ 8se oral and written communication s!ills in creating, e9pressing and interpreting information and ideas.2*.+ 'pply scientific principles in coo!ing and ba!ing.2:.+ 6repare and present food products to meet creativity aspects as well as #uality standards.+.+ Demonstrate management s!ills..+ Describe the importance of professional ethics and legal responsibilities.2.+ Comply with laws and regulations specific to the food service and hospitality industry..+ Develop a business plan.3.+ Describe the roles within teams, wor! units, departments, organi0ations, inter-organi0ational systems, and thelarger environment..+ 8se information technology tools.

#ra"in$:

/tudents are graded on their wor! from both the classroom and lab (!itchen&dining room). There will be manyforms of assessment from written to practical. /ome of the methods utili0ed in assessment will be" oral ; written tests ;#ui00es, mastery of competencies covered, techni#ues, noteboo!, pro "++ p.m.6hone" (+)2:-3: e9. 32 e-mail" holly.bell?!eysschools.com