Culinary I

Culinary Arts I

Level 2  

 .5 credits

 

INSTRUCTOR

 Mrs. B. Denza      email: denzab@region10ct.org

 

REGION 10 MISSION STATEMENT

 

Regional School District #10 provides a safe and respectful learning environment to promote academic excellence and personal growth.  We work collectively to cultivate the skills and knowledge of our students to create inquisitive learners, innovative leaders, and responsible citizens.  

 

CAREER AND TECHNICAL EDUCATION MISSION STATEMENT

 

Our mission in the Career and Technical Education Department (CATE) is to use varied instructional strategies to prepare students with the skills necessary for success in the 21st century.

COURSE DESCRIPTION

 Culinary Arts I is an introductory course which addresses the basics of food and food preparation.  Students study a broad spectrum of food related topics: nutrition, kitchen and food safety, food preparation terms, and the principles of cookery.  Also included are the selection, purchase, and preparation of foods relevant to today’s modern life style. Activities involve bookwork, labs, reports, posters, and projects.  Assessment is based on the student’s ability to plan food labs, performance in the cooking labs, homework, tests, quizzes, reports, class work.

 

ASSESSMENT

 

Class work                              10%

Homework                              10%

Test/quizzes                             35%

Laboratory                              45%

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

 

 

STUDENT RESPONSIBILITIES

 

  1. A pen or pencil must be brought to class daily.

  2. Students must have a 3 ring binder or a class folder with one tabbed divider and lined paper.  (The binder may be shared with other classes- reserve one section for Culinary.  The folder must be reserved for only culinary class.)  Students must have the binder or folder for class by Monday , September 10, 2018

  3. All class notes, assignments, and recipes must be labeled with the date.   All papers must be kept in the binder/folder 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 legible, neat, and completed on time.  All work must be done according to the directions given in class.

  8. Assigned work MUST be turned in on time.  

  9. Students will securely store their PDL during class and use it when directed by the teacher.

  10. 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 may result in removal from the class.

  11. Written work missed due to an absence from school must be made up within 3 days for each day absent. (to a maximum of nine days)  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. When a book is needed to complete a make-up assignment students will sign out a textbook.  The textbook must be returned to Mrs. Denza in Room 132 (culinary room) before school begins the next day.

  13. 12.All labs are graded.  When a student is absent and misses a lab he/she must complete a alternative written assignment. 

  1. CLASSROOM EXPECTATIONS

     

    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.

  2. 4. Students PLL will be stored securely in a safe place.5.

  3. 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.

  4. 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 will students ask to use the bathroom during class.

    8.  When leaving class, students must 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 sign out sheet by the door.

    9.   Students will remain in the classroom area until the bell rings.

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

      

    TOPICS

     

Kitchen Principles

  • Safe food handling and sanitation
  • Kitchen safety
  • Proper storage of foods

Recipe skills

  • Recipe basics
  • Measuring
  • Ingredients
  • Changing/modifying recipes
  • Tools and equipment

Mise en Place

  • Organizing your work space
  • Teamwork and managing your time effectively

Baking

  • Techniques for baking
  • Cookies
  • Quick breads
  • Function of Ingredients
  • Pies

Food, Nutrition and You

  • Exploring Food Choices
  • The Nutrients
  • Nutritional Guidelines
  • Planning daily food choices

Dairy Foods and Eggs

  •  Identify dairy foods
  • Acceptable preparation techniques for dairy foods
  • Egg basics and cooking with eggs

Meals and meal planning

  • Basic meal planning
  • Convenience foods
  • Etiquette
  • Shopping/Reading the food labels/Supermarket survival skills

 

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