Course Syllabus Foods OJT 2009/2010 Instructor's name ... - USD 320

Course Syllabus Foods OJT 2009/2010
Instructor’s name: Mrs. Marsha Brooks
School e-mail address: brooksm@usd320.com
Planning: Blocks 1 and 5
School phone # and extension: 785 456-2214 Extension: 5117
Course description & Purpose:
FOODS OJT (ON THE JOB TRAINING)
Prerequisite: Foods, Nutrition, and Wellness and Culinary Arts I & II or
Foods, Foods, Nutrition, and Wellness and Food Science
Grade level: 11, 12
Counts as .5 credits
Elective
This is the final course (application level) in a career and technical strand.
Students will be working off-campus at different occupational/industrial
foods jobs within the local community. Emphasis in this course will be place
on applying food preparation skills in the workplace. Students will be
supervised by both a teacher and an on-site adult.
What is the purpose of the Culinary Arts and Hospitality Program at
Wamego High School?
• To prepare students for careers and higher education programs of study
related to culinary arts and
the hospitality industry.
• To strengthen the student’s knowledge of safety and sanitation
procedures.
• To help teach students the correct use of food production equipment and
tools.
• To demonstrate preparation of all menu categories to produce a variety of
food products.
• To apply mathematical, reading, writing, and science skills to correctly
deliver food products and guest
services.
• To identify costs, pricing, and market trends in the hospitality industry.
Course Materials:
A notebook with daily logs and time cards is required to organize workplace
documentation.

Course Objectives:
8.1 Summarize steps needed to obtain a position in the hospitality
industry.
8.2 Demonstrate food safety and sanitation procedures.
8.3 Demonstrate correct use and maintenance of food production
equipment and tools.
8.4 Demonstrate menu modifications based on standardized recipes to
meet consumer needs.
8.5 Demonstrate preparation for all menu categories to produce a variety
of food products.
8.6 Demonstrate implementation of management functions.
8.7 Demonstrate internal and external customer service.
8.8 Evaluate nutrition principles, preparation techniques, and specialized
dietary requirements.
8.9 Apply mathematical, reading, writing, and science skills to correctly
deliver food products and guest services.
8.10 Develop computer skills for the hospitality industry.
8.11 Identify costs, pricing, and market trends in the hospitality industry.
8.12 Examine marketing and advertising methods in the hospitality
industry.
8.13 Examine various industry sectors.
8.14 Summarize steps needed to retain a job in the hospitality industry.
Policies:
Students will be expected to follow all policies as listed in the student
and teacher handbooks.
Grading: Please see the grading policy in the student handbook.
Classroom rules:
In addition to following the behavior guidelines of the school as outlined
in the agenda:
1) Students will be expected to respect the teacher and other students
by listening and not talking while others are speaking.
2) Be responsible and leave classroom equipment and materials in their
designated locations.

3) Bring textbooks, notebooks, and a writing utensil to class every
day.
4) Remain in his/her seat until dismissed at the end of class.