Culinary III

Culinary Arts III

Level 2, .5 credits


INSTRUCTOR: Mrs. B. Denza      email:




  • How is my life affected by my choices?
  • What do I need to be healthy?
  • What do I need to learn for independent living?
  • How can my life skills expand my career choices?


COURSE DESCRIPTION: Culinary Arts III is designed for students who have a strong interest in the culinary field for employment or wish to attend post secondary school for a degree.  Students will study advanced food preparation techniques, attractive presentation of foods, international foods, and will participate in all aspects of a school based enterprise related to the food industry.   Students are required to participate in school based catering events.



Classwork/Homework              20%

Test/quizzes/projects               30%

Laboratory                              50%

**Extra help is available before school, after school, and by appointment during the school day.





  1. A pen or pencil must be brought to class daily.
  2. Students must have a 3 ring binder with one tabbed divider and lined paper or a pocket folder with lined paper.(The binder may be shared with other classes- reserve one section for Culinary.) Students must have the binder/folder for class by Tuesday, February 2, 2016.
  3. All class notes, assignments, and recipes must be labeled with the date.All papers must be kept in the binder and organized as directed in class.
  4. Students are expected to arrive to class on time.
  5. Students will abide by all school rules.
  6. Students must be respectful in class.Listen when someone is speaking and raise your hand when you have something to say.
  7. Assignments must be neat and completed on time.All work must be done according to the directions given in class.
  8. It is expected that all assigned work will be turned in on time.If work is submitted past the due date it will be assessed a 10 point penalty for every day late.
  9. All laboratory rules must be obeyed in the kitchens.Students who fail to behave properly will be excluded from the laboratory and will receive a zero for the lab grade. Unsafe behavior will result in the student being withdrawn from the class.



  10. Students must demonstrate all best practices in the kitchen.It is expected all students have mastered all techniques from Culinary I and II.Failure to follow best practices learned in Culinary I and II may result in removal from the lab and will result in the student completing written work to relearn the information.
  11. Written work missed due to an absence from school must be made up within 3 days for each day absent.It is the responsibility of the student to check to see what has to be made up.Work already assigned prior to an illness is due the day a student returns to class.
  12. Lab grades can be made up with an alternative assignment.If the makeup assignment is not made up within the allotted time the student will receive a zero for the lab grade.
  13. When students leave the class during the period they have their passport signed by the teacher and must sign out using their first initial and last name, time out and time returned on the classroom sign out sheet.





1.   All students will aid in creating a positive classroom environment.

2.   Students will enter and exit the classroom by the foyer door.  Student may not use the   hallway door except in an emergency.

3.   Students will remain in the classroom area unless a laboratory activity is scheduled.

4.   Students may fill a water bottle from the kitchen refrigerator/sink.  Only containers provided

              by the student can be used to provide water during class.

5.   Backpacks and bags will be stored on the hooks in the backpack station or placed on the back of the chair or UNDER the desk by the students’ feet.  Only class work, the class binder and a writing utensil will be on the desk during class.

6. Students must be quiet when announcements are made over the PA

7.   Students will use the bathroom or complete errands during the passing time before or after              class.  ONLY in the event of an emergency should students ask to use the bathroom during class.  If a student must leave the class during the period he/she must sign out on the classroom sign-out sheet using their first initial and full last name, time out and time returned.

8.   Students will remain seated in their assigned seat or be actively engaged in laboratory work until the bell rings.

9.   Students in class during the last period of the day will place the chairs on the table at the completion of class.





TEXT:  Food for Today        Glencoe

             Culinary Essentials     Glencoe















Review of important kitchen principles

  • Safe food handling and sanitation, kitchen safety, measuring, ingredients, mise en place, andcooking terms



Food for Sale: Cost analysis, production, packaging, sale, evaluation 

  • food for sale


Demonstration of Skills




History of the Profession


Shaped yeast products


Hors D’Oeuvres/Garnishes


Spices and Herbs



  • function and use


International Foods


Food preparation for in-house guests

  • brunch
  • luncheons
  • take-out food


Party Planning

  • themes
  • food selection
  • tablescapes 


Career choices

  • traditional
  • nontraditional


Food in the news


Iron Chef                                                            


* Changes may be made at the instructor’s discretion.