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GJHS Culinary Arts II & III Syllabus

Course Name: Culinary Arts II & III

Instructor:  William Geisweidt

                        Telephone: 814-533-5601, extension 2002

                        e-mail: wgeisweidt@gjsd.net

Course Overview:

Welcome Back! Throughout the year, we will continue working on both Front of the House, and Back of the House areas such as: Food Safety, Sanitation, Knife Safety, Knife Handling, Kitchen Safety, Ordering, Receiving, Storage, Customer Service, Menu Planning, Cost and Controls, Portioning, and of course Meal Planning and Preparation. As part of the meal planning and preparation, we will incorporate regional cooking into our menu. This will include both regions specific to the United States, as well as cooking from around the world.

Culinary I will be Theory class for the year. Culinary II & III will have overlapping classes with Culinary II in session during periods 4 through 6. This will enable these students to expand their Culinary skills by working on soups, sauces, dressings, preparatory work, meat fabrication, breads, cookies, quick breads and more. Culinary III will be in session during periods 2 through 6. These students will operate the restaurant during the lunch periods here at Greater Johnstown High School. Each student will be responsible for menu development, recipe research, calculating cost of goods sold, calculating the appropriate retail price, scheduling, ordering and more for their assigned week. They will also be the manager for their menu week.

There have been some changes to some of our policies and procedures. As a member of a career path leading to a profession in the culinary field, beginning today, we will review the rules specific for the Culinary Arts Department at Greater Johnstown.  These include the Dress Code, Safety, Theft and Report of Injury Policies. If you have any questions regarding the policies, or the program, do not hesitate to ask.

Course Objectives:

Our goal for you in Culinary II is the successful completion of the following Culinary subjects:

• ServSafe
  • The Industry Standard in Food Safety and Sanitation
• ServSafe
• General Kitchen Safety
• Safe Knife Handling
• Cutting Techniques
• Operational Procedures
• Cooking Methods and Techniques
• Front of the House Procedures
• Back of House Procedures
• Stocks, Soups & Sauces
• Vegetable and Fruit Pantry
• Flavoring
• Bakery
• Cake Decorating
• Menu Planning
• Computer Usage

Classroom Rules:

1. 1.     When Mr. Geisweidt is speaking, NO One else is.
2. 2.      Be prepared for class, (Chef’s Coat, Hat, Proper Footwear, All Jewelry Removed, Books, Homework, Pencil, etc.).
3. 3.     Be On Time. Late to class is covered under the GJHS Code of Conduct as a Late to School.
4. 4.     Be Respectful of Others, (No Cursing, No Inappropriate language, Leave other’s property alone, etc.).
5. 5.     Stay ON TASK!
6. 6.     NO HORSEPLAY!
7. 7.     When a student misses class (either excused or un-excused), it is the student's responsibility to get the assignments and/or notes before/after school on the day they return. A zero for that assignment/day will be entered in the grade book until the assignment or missed test is made up. Generally, a one class, (one day) grace period is given in order to receive full credit on the assignment or test unless special circumstances apply. Work missed during un-excused absences including CSP, (lab work only), and OSS must be made up, but no credit will be given.

Course Materials:

Required Materials and Requirements:

• GJHS Culinary Arts Embroidered Chef’s Coat - Provided
• GJHS Culinary Arts Hat - Provided
• Solid Leather Shoes
• Solid Colored Pants
• Socks
• Pen / Pencil
• Good Personal Hygiene
• Good Work Ethic
• The Professional Chef – Textbook
• ServSafe Essentials, 5^th Edition – Textbook
• Selected current events articles concerning culinary
• Selected supplementary reading assignments
• Homework, as needed
• Worksheets
• Tests, Written and Performance
• Quizzes
• Classroom & Lab Participation

Course Text & Readings:

Assessments:

Uniforms:

            As an integral part of the Culinary Arts program, we duplicate the standards set in the food service industry. The chef’s coats will be monogrammed with the student’s name and Greater Johnstown High School Logo. This prevents mix-ups involving uniforms. The chef’s coats serve two purposes. The first is to protect the student from burns resulting from spills involving hot liquids. The second is to protect the students clothing from damage. We will be working with extremely hot liquids, grease, and chemicals. We will be working with extremely hot liquids, grease, and chemicals, please consider these coats one of our investments in your student’s safety and wardrobe.

            The Health Code requires that hats must be worn when working with, or around food. Accordingly, students will be required to wear the hat provided, (not one of their choice).

            I recommend a second pair of shoes for your student while enrolled in the program. We require slip-resistant, solid leather shoes, (Wal-Mart and Payless Shoes both carry this type of shoe). Cloth athletic shoes are unacceptable due to spills from hot liquids. Cloth allows hot liquids to soak through, instead of running off. The second reason for recommending a second pair of shoes is expense. As you are more than aware of, athletic shoes are extremely expensive. Again, we are working with grease, chemicals and hot liquids. All of these will ruin your student’s $100.00 to $150.00 athletic shoes.

            The first set of uniforms will be provided for your student. If your student needs to replace their uniform for any reason, or does not take into account future growth, the replacements must be purchased by the student:

            Monogrammed Chef’s Coat; Small - Extra Large: $32.00

            Monogrammed Chef’s Coat; Double Extra Large & Triple Extra Large: $35.00

            Monogrammed Chef’s Hat; $14.00

            The total cost of the uniforms is $46.00 to $49.00, depending on size. The student MUST have these items to participate in the program.

Dress Code:

Professional dress and appearance are an integral part of the Career Path you have chosen. All but one of these rules are Safety, Sanitation or Heath Code concerns.

There will be NO Exceptions for any violation.

If you do not meet the Dress Code requirements, you CANNOT participate in activities for the day, earning a zero for that day. For example; if a test is scheduled in an area of kitchen performance, you will NOT be permitted in the kitchen. NO test will be re-scheduled due to Dress Code violations. The following is required:

1. Approved Hats are required. If ALL of your hair will not fit under a hat, a hair net, in addition to the hat, is required. Hair must be restrained at all times.
2. NO Excessive Jewelry. One post earring, (smaller than a nickel), is permitted per ear. Necklaces must be tucked into your shirt, (none visible). NO other jewelry is permitted.
3. NO Colored Fingernail Polish.
4. NO False Nails.
5. NO Sleeveless or Midriff tops are permitted.
6. NO Shorts.
7. NO Polyester, Rayon or Synthetic Fabrics.
8. ALL pants must be ankle-length, worn ABOVE the hips, without holes or tears. They will be either cotton or a cotton blend. NO Synthetic Fabrics.
9. NO Sandals, Clogs or High Heeled Shoes. Solid Leather, Slip Resistant, Closed Toe Shoes are to be worn at ALL times, WITH SOCKS.

10.  NO Clothing advertising tobacco, alcohol or offensive slogans are permitted. We are a professional organization, and will present ourselves as such.

Grading Policy & Procedures:

Culinary Arts II & III is a year long course. The following is the grading scale for Culinary Arts II & III, with the approximate points possible for the year.

Grading Components	Points for Each Component	Total Points
Daily Classroom & Lab Grade	175 Days @ 6 points per day	1050
2 Menus, (Culinary III)	500 points per menu	1000
Tests	Minimum 20 @ Average 25 Points each	500
BDA Charts & Quizzes	Up to 30 quizzes @ 20 points each	600
Laboratory Work	Up to 10 observations @ 50 points each	500
Final - Written	Up To 100 Points	100
Final - Performance	Up To 100 Points	100
	Total Points Possible – For the Year	3850

GJHS Grading Scale:

A = 93% - 100%

B = 82% - 92%

C = 70% - 81%

D = 60 – 69%

F = 59% or lower

• Academic Dishonesty: Any person caught cheating on a written exam or test will receive a 0 for that exam or test, and is subject to the Student Code of Conduct regarding cheating.
• Homework: Homework will only be assigned as needed, or if a student has an excused absence and needs to make up the work. Make up work will be due the day after the student’s return to school.

 

 

Course Outline: Culinary II

	Themes	Essential Skills/Concepts	Assessments: (Writing Assignments, Projects, and Performances)	Text / Resources
1st Quarter	Career Planning   ServSafe:                 Purchasing & Management	Career Portfolios Post-secondary education vs. Entering the workforce Providing Safe Food Pathogens Contamination Allergens Personal Hygiene Flow of Food Food Safety Management Sanitary Facilities Cleaning and Sanitizing Apply business math in Culinary Arts Determine menu prices utilizing proper cost controls Convert and adjust recipes	Performance Based Assessments and Comprehensive Theory Exams	ServSafe Essentials Textbook Professional Chef Textbook www.bls.gov www.nraef.com www.restaurant.org www.acfchefs.org
2nd, 3rd, and 4th Quarters	Operational Procedures   Cooking Methods and Techniques Back of House Procedures Stocks, Soups & Sauces         Vegetable & Fruit Pantry Flavoring   Bakery                   Cake Decorating	Practice kitchen safety Practice sanitation Use Major equipment and hand tools Identify and prepare breakfast items Perform the duties of various positions of the back of a limited house brigade system Demonstrate the preparation of stocks Demonstrate the preparation of soups Demonstrate the preparation of sauces, gravies Store and handle stock, soup, and sauces Prepare salad dressings Cook and prepare pantry items Use of herbs Use of spices Demonstrate the use of bakery techniques Prepare a variety of cookie preparations Demonstrate the preparation of quick breads Perform the preparation of puddings and pie baking Prepare the different classifications of cakes Demonstrate the preparation of breads and rolls Demonstrate the preparation of Danish and sweet rolls Demonstrate the preparation and use of puff pastry Demonstrate the preparation and use of fillings and toppings Prepare the various classes of icings Demonstrate correct icing application Demonstrate borders	Performance Based Assessments and Comprehensive Theory Exams	Professional Chef Textbook Various Cookbooks www.nraef.com www.restaurant.org www.acfchefs.org www.allrecipes.com www.cooks.com www.foodtv.com www.hersheys.com www.joyofbaking.com www.allchocolate.com www.foodnetwork.com www.recipezaar.com   Four groups rotating through Breakfast, Prep, Baking and Serving for the remainder of the year

 

Course Outline: Culinary III

	Themes	Essential Skills/Concepts	Assessments (Writing Assignments, Projects, and Performances)	Text / Resources
1st Quarter	Career Planning           ServSafe: Certification               Menu Planning     Purchasing & Management   Operational Procedures Cooking Methods and Techniques	Career Portfolios Post-secondary education vs. Entering the workforce Goal Setting: Personal  & Professional Co-op Providing Safe Food Pathogens Contamination Allergens Personal Hygiene Flow of Food Food Safety Management Sanitary Facilities Cleaning and Sanitizing Prepare the layout and design of a menu Determine menu prices utilizing proper cost controls Create menu item descriptions Apply business math in Culinary Arts Determine menu prices utilizing proper cost controls Convert and adjust recipes Practice kitchen safety Practice sanitation Use Major equipment and hand tools	ServSafe Certification                 Weekly menu assignment utilizing the Menu Project Grading Rubric	ServSafe Essentials Textbook Professional Chef Textbook www.bls.gov www.nraef.com www.restaurant.org www.acfchefs.org
2nd, 3rd, and 4th Quarters	Entrepreneurship         Back of House Procedures                   Stocks, Soups & Sauces         Vegetable and Fruit Pantry               Flavoring   Bakery           Cake Decorating         Meat Preparation and Fabrication         Other Protein Foods	Owning & Operating a Restaurant Menu Design Cost Analysis Profit & Loss Business Plan: Putting it all together Identify the components of sandwich preparation Demonstrate cold sandwich preparation Demonstrate hot sandwich and short order preparation Perform the duties of various positions of the back of a limited house brigade system Utilize components of institutional food preparation Demonstrate the preparation of soups Demonstrate the preparation of sauces, gravies Store and handle stock, soup, and sauces Prepare vegetables Demonstrate ways of preparation of farinaceous products, cereals, grains, and beans Prepare tubers Prepare fruit Prepare salads Prepare types of pastas Cook and prepare pantry items Use of herbs Use of spices Demonstrate the use of bakery techniques Demonstrate the preparation of Danish and sweet rolls Demonstrate the preparation and use of puff pastry Demonstrate the preparation and use of fillings and toppings Demonstrate flowers Demonstrate specialty cakes Demonstrate tiered cakes Identify and prepare various components of beef, veal, pork, lamb, poultry and game birds Demonstrate knowledge of the cooking methods and doneness of meat Prepare foods using dairy products Prepare various components of fish Prepare various components of shellfish Prepare meatless protein dishes	Weekly menu assignment utilizing the Menu Project Grading Rubric     Performance Based Assessments and Comprehensive Theory Exams         Performance Based Assessments and Comprehensive Theory Exams                   Performance Based Assessments and Comprehensive Theory Exams	Professional Chef Textbook Various Cookbooks www.nraef.com www.restaurant.org www.acfchefs.org www.allrecipes.com www.cooks.com www.foodtv.com www.hersheys.com www.joyofbaking.com www.allchocolate.com www.foodnetwork.com www.recipezaar.com   Students are assigned positions/recipes throughout the year ensuring that they perform the tasks throughout the school year.

 

 

 

 

Please return this paper to Mr. Geisweidt no later than September 2, 2010.

 

I have read and understand the overall course structure as well as the student requirements and responsibilities.   I have also read the rules in the Code of Conduct Contract and understand them and the consequences that result if not followed. 

 

Student Name:
Student Signature :		Date:
Parent/ Guardian Name:		Relation:
Parent / Guardian Signature		Date: