Foodservice I & II Syllabus
Atrisco Heritage Academy High School
August 2014-May 2015
Tutoring/Office
Hours: Before & after school
Textbooks:
Foundations of Restaurant Management & Culinary Arts Level 1 & 2
*Textbooks will only be available in the classroom. They may
only be checked out with teacher permission.
Course Description:
Foodservice I:
Food Services I teaches the skills of basic gourmet food preparation and
catering. The student learns and practices skills related to safety and
sanitation on the worksite, customer relations, the preparation and serving of
foods for customer consumption, and the use of food service equipment in a
commercial kitchen. Career opportunities in the Food Services field are
explored. Teamwork, application of literacy skills, and curriculum integration
are an integral part of the course. Skills are assessed through participation
in culinary events throughout the year. Additional hours are required outside
traditional class time for field experience.
Foodservice II: A
student enrolled in Food Service II works in a culinary arts lab or shadows in
jobs related to food service or hospitality (e.g., restaurants, hospitals,
motels). The student learns specific occupational skills related to food
services as well as specific job, hospitality, and interpersonal relationship
skills. The student examines the many occupations and careers in the food services
area. Teamwork, application of literacy skills, and curriculum integration are
an integral part of the course. Business and career readiness skills are
demonstrated and perfected through catering or culinary-related businesses or
lab experience.
Grading Materials
Needed for Course:
~3 Ring Binder ~Pen/pencil
~Dividers
~Calculator
Procedures:
~Students will be required to attend and work at least 5
catering events throughout the year.
~Students agree to follow all class rules as set by class and
students during first week of school
~All assignments must be turned in on assigned day in the
correct location or a grade will NOT be given.
~Late work will only be accepted with an excused absence (I
would like to see a copy of the parent/doctor note.
Category
|
Percentage of Grade
|
Labs &
Demonstrations
|
25%
|
Classwork,
assignments, homework
|
10%
|
Projects &
Reports
|
15%
|
Exams, Quizzes,
Practical Exams
|
15%
|
Caterings
|
10%
|
Final Exams
|
25%
|
Course Policies:
~All course materials will be available through the AHA
Culinary Website at http://ahaculinarycorner.blogspot.com/
~Bell work must be completed within the first 10 minutes of
class. Always check the board when entering the classroom.
~Bell work is due at the end of every Friday
~If you are absent you must check the course website to get
your missing work. DO NOT go to the teacher and ask what you missed. I will
only refer you to the website.
~Absolutely NO Gum in classroom or kitchen
~No hats
~NO headphones in the kitchen, in the classroom only when
teacher gives permission
~All notes will be taken in the form of Cornell Notes please
go to the following site and watch a great how-to video if you are unfamiliar How
to take Cornell Notes (https://www.youtube.com/watch?v=WtW9IyE04OQ)
~Cell phones/tablets will be used periodically in the classroom.
Please remember they are only allowed out when the teacher gives you
permission. Any other time and the phone will be taken away and given to the
office.
~If you are late you will be sent to the Student Success
Center for a pass
~Do not come to class late without a pass
~AHA dress code will be followed and must be abided by in
class
~Student ID’s must be worn in class at all times (they do
not have to be worn in the lab)
~No copying or plagiarism if caught you will receive a 0 on the assignment, even if it is an
exam
Lab Policies:
~You are scheduled to be in the lab every Tuesday. You must
come prepared to work in the lab.
~No sandals
~No shorts
~No tank tops
~No jewelry
~Hair Up
~No Food or Drink allowed in the lab, except what you
prepare
~No running
~Lab plans will be completed for every lab completed in
class
~Your station must be
cleaned completely before you exit the class. If not you will receive a 0 for the lab.
~Each station is responsible for washing own dishes. Please
make sure that all dishes are done and put
away by the end of class. Otherwise the entire class will receive a 0 for the lab.
~All items must be returned to proper place
~When you walk into lab all items must be stored in the
lockers
~Absolutely NO
HORESEPLAY (this does include snapping people with towels, throwing things,
spraying each other with water, smacking each other with flour, throwing flour
or any other activity deemed as unsafe in the kitchen.)
~There is a $25.00 dollar lab fee per semester. You can
only pay with cash or money order (payable to Atrisco Heritage Academy) NO
checks
~Lab fees for the Fall 2014 Semester are due NO later than
September 5th (more time will only be granted with teacher
permission)
~If the lab fee is not paid you will NOT cook or eat the food prepared in labs
COURSE OUTLINE: *Topics and dates are subject to change
Week
|
Topic
|
Week 1
|
Course Overview
|
Week 2
|
Culinary History
|
Week 3
|
Safety & Sanitation
|
Week 4
|
Safety & Sanitation
|
Week 5
|
Costing
|
Week 6
|
Costing
|
Week 7
|
Mise en Place
|
Week 8
|
Management Essentials
|
Week 9
|
Menu Styles
|
Week 10
|
Careers
|
Week 11
|
Dining Services
|
Week 12
|
Table Setting
|
Week 13
|
Garnishing/ Food Styling
|
Week 14
|
Baked Products
|
Week 15
|
Careers in Baking
|
Week 16
|
Thanksgiving Meal
|
Week 17
|
Knife Skills
|
Week 18
|
The Lodging Industry
|
Week 19
|
Cleaning & FINALS
|
Week 20
|
Nutrition
|
Week 21
|
Labeling
|
Week 22
|
Careers in Nutrition
|
Week 23
|
Cooking Methods: Dry
|
Week 24
|
Cooking Methods: Moist
|
Week 25
|
Salads & Dressings
|
Week 26
|
Kitchen Brigade
|
Week 27
|
Candy
|
Week 28
|
Chocolate
|
Week 29
|
Cake Frosting & Decorating
|
Week 30
|
Frozen Desserts
|
Week 31
|
Careers
|
Week 32
|
Meat, Poultry, Seafood
|
Week 33
|
Tourism Industry
|
Week 34
|
International Cuisine
|
Week 35
|
International Cuisine
|
Week 36
|
Senior Finals & Mystery Basket
|
Week 37
|
Mystery Basket & Cleaning
|
Week 38
|
FINALS
|
Please take this syllabus home and review it with your
parents and have them fill out the section below. Return to teacher as soon as
possible.
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____________________________________________
____________________________________________
Student Name Student
Signature
_____________________________________________
____________________________________________
Printed Parent Name Parent
Signature
_________________ ______________
Date Class
Period
***Please list any
and all Food Allergies of student****
___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
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