Course Syllabus - Culinary Arts I A & B - South High School

LARAMIE COUNTY SCHOOL DISTRICT #1COURSE SYLLABUSCourse Title: Culinary Arts 1 A and B Course Number: 2134500-2134600Prerequisites:NoneCourse Description:This course prepares students for culinary schools, positions in the restaurant industry, as well asrestaurant management at a for-year university. This professional cooking class includes classicpreparation and presentation techniques, restaurant management functions and sanitation. Labswill include meat, poultry and seafood preparation, breakfast foods, sandwiches and garnishes.College credit may be available upon successful completion of this course.Standards & Benchmarks Addressed:Resources:Effective workers know how to allocate time, money, materials, facilities, and humanresources in both personal and workplace settings.Interpersonal Skills:Effective workers can work on teams, teach others, communicate, lead and work withpeople from culturally diverse backgrounds.Information:Effective workers are expected to identify, assimilate, and integrate information fromdiverse sources; they prepare, maintain, and interpret quantitative and qualitative records;they convert information from one form to another and are comfortable conveyinginformation, orally and in writing, as the need arises.Systems:Effective workers understand social, organizational and technological systems. Theyunderstand how parts of systems are connected, anticipate consequences, monitor andcorrect performance, and design or improve systems.Technology:Effective workers select equipment and tools, apply technology to specific tasks, andmaintain and troubleshoot workplace technologies.Careers:Career development is the process through which an individual comes to understand hisor her interests, knowledge, skills, and aspirations and begins to make informed careerdecisions. The process consists, at a minimum, of (1) career awareness, (2) careerexploration, (3) career planning/decision-making, and (4) career preparation. Studentsdevelop through a continuum of career awareness, career exploration, and work exposureactivities that help them discern their own career path.

District Assessments and how proficiency is determined:District Career and Technical Education (CTE) assessment system. A course skill performance,four-point rubric is used for the CTE assessment. The rubric assessment can be used throughoutthe duration of the course, after each standard is addressed, or at the end of each grading period.Course Organization:We will cover units on the following topics:• ServeSafe (with optional industry certification)• Kitchen mise en place• Meat cooking methods• Breakfast foods and sandwiches• Salads and garnishes• Fruit and vegetables• Kitchen math and management• Career Portfolio DevelopmentAdopted Instructional Materials:ProStart: Becoming a Foodservice Professional 2003 the National Restaurant AssociationEducational Foundation