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

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