Scribd
Upload
332 views

Culinary Fundamentals Syllabus

This document provides information about a Culinary Fundamentals course taught by Mrs. Jennifer Bender. The semester long course is worth 0.5 credits and teaches fundamental culinary techniques including knife skills and kitchen safety. Students will learn about recipe conversions, food preparation, and kitchen equipment. Grades are based on participation, assignments, cooking labs, tests, and projects. The course follows Ohio state standards for Family and Consumer Sciences.

Uploaded by

Desiree Ann Peret
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
332 views

Culinary Fundamentals Syllabus

This document provides information about a Culinary Fundamentals course taught by Mrs. Jennifer Bender. The semester long course is worth 0.5 credits and teaches fundamental culinary techniques including knife skills and kitchen safety. Students will learn about recipe conversions, food preparation, and kitchen equipment. Grades are based on participation, assignments, cooking labs, tests, and projects. The course follows Ohio state standards for Family and Consumer Sciences.

Uploaded by

Desiree Ann Peret
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 3

Culinary​ ​Fundamentals

Course​ ​Number​ ​ ​0351 Credit:​ ​.50,​ ​Semester​ ​Course


____________________________________________________________________________
Teacher​ ​Contact​ ​Information

Mrs.​ ​Jennifer​ ​Bender,​ ​Family​ ​and​ ​Consumer​ ​Science


Huron​ ​High​ ​School,​ ​Room​ ​108
Phone:​ ​ ​419-433-1234​ ​Extension:​ ​1106
Email:​ ​ ​[email protected]
Office​ ​Hours:​ ​2:30-3:00pm;​ ​Monday,​ ​Wednesday​ ​and​ ​Friday
____________________________________________________________________________
Course​ ​Description

In this course students will apply fundamental culinary techniques, such as knife
handling skills and the recognition, selection and proper use of tools and equipment. An
emphasis will be placed on mise en place, the management of time, ingredients and
equipment. Students will apply standard recipe conversions using proper scaling and
measurement techniques. Throughout this course, basic food safety and sanitation
techniques​ ​will​ ​also​ ​be​ ​emphasized.

This course would benefits students interested in several career fields including
medicine, public health, dietetics, product development science, food technology, food
service,​ ​toxicology​ ​and​ ​many​ ​more.
____________________________________________________________________________
Course​ ​Pre-Requisite(s)

This​ ​course​ ​is​ ​an​ ​elective​ ​offered​ ​to​ ​grades​ ​9-12.


____________________________________________________________________________
Student​ ​Learning​ ​Objectives/Outcomes

The Ohio Family and Consumer Science (FCS) Content Standards and course outlines can be
found​ ​on​ ​the​ ​Ohio​ ​Department​ ​of​ ​Education’s​ ​website​ ​under​ ​Career-Technical​ ​education.

You​ ​can​ ​also​ ​download​ ​the​ ​PDF​ ​guide​ ​here:


http://education.ohio.gov/getattachment/Topics/Career-Tech/Family-and-Consumer-Sciences/F
amily-and-Consumer-Sciences-Standards-FINAL-15-JULY-2015.pdf.aspx
____________________________________________________________________________
Required​ ​Textbooks​ ​and​ ​Materials

Food​ ​for​ ​Today​,​ ​Glencoe-McGraw​ ​HIll


​ ​____________________________________________________________________________
Classroom​ ​Materials

Please​ ​bring​ ​a​ ​writing​ ​utensil​ ​to​ ​class​ ​everyday.


You​ ​will​ ​also​ ​need​ ​a​ ​1’​ ​binder​ ​(will​ ​stay​ ​in​ ​the​ ​classroom).
Activities​ ​and​ ​Assignments

Grades​ ​for​ ​Culinary​ ​Fundamentals​ ​are​ ​based​ ​upon:


● Class​ ​Participation
● In​ ​Class​ ​Assignments
● Cooking​ ​Labs
● Tests​ ​&​ ​Quizzes
● Homework
● Projects
____________________________________________________________________________
Grading​ ​Policy
A​ ​ ​ ​90-100
B​ ​ ​ ​80-89
C​ ​ ​ ​70-79
D​ ​ ​ ​60-69
F​ ​ ​ ​0-59

Late Work - will be accepted for one week beyond the due date. A 10% penalty will be applied
for each day the assignment is not turned in. Cheating will not be tolerated. Working together
is​ ​not​ ​allowed​ ​unless​ ​permission​ ​is​ ​given.

Absences - If you are absent, you be required to make up the work. Some work can not be
easily made up (ie. discussions, cooking labs, etc.), so you will be given an alternative
assignment to earn the points. You have one day for each excused absence to turn in your
make up your work. You can not make up work from an unexcused absence and will be given a
zero.​ ​ ​It​ ​is​ ​YOUR​ ​responsibility​ ​to​ ​get,​ ​complete​ ​and​ ​turn​ ​in​ ​the​ ​work​ ​that​ ​you​ ​missed.

You are allowed to miss one cooking lab per 9 weeks. If you miss more than one, you will be
required to make it up at home at your own expense. Missing ​any part of the cooking lab,
counts​ ​towards​ ​this​ ​total.

Cheating - Any student caught cheating will earn no points on the assignment/quiz/test. A
second​ ​offense​ ​will​ ​result​ ​in​ ​an​ ​office​ ​write​ ​up.
____________________________________________________________________________
Course​ ​Topics
Including,​ ​but​ ​not​ ​limited​ ​to:
● Careers​ ​in​ ​the​ ​Food​ ​Industry
● Basic​ ​Nutrition
● Food​ ​Purchasing​ ​and​ ​Selection
● Kitchen​ ​Sanitation
● Kitchen​ ​Safety
● Knife​ ​Skills
● Food​ ​Preparation
● Recipes
● Kitchen​ ​Equipment,​ ​Tools​ ​and​ ​Measuring
● Meal​ ​Planning
● Plating
____________________________________________________________________________
Classroom​ ​Policies

Classroom​ ​Rules
1. Respect​ ​yourself,​ ​peers,​ ​school​ ​project​ ​and​ ​your​ ​teachers.​ ​ ​This​ ​includes​ ​NO​ ​name
calling​ ​or​ ​profanity!
2. Always​ ​raise​ ​your​ ​hand.
3. Be​ ​ON​ ​TIME​ ​and​ ​prepared​ ​for​ ​class​ ​(pencil​ ​and​ ​a​ ​notebook).
4. Follow​ ​instructions​ ​the​ ​first​ ​time​ ​they​ ​are​ ​given.
5. Sit​ ​in​ ​your​ ​assigned​ ​seats​ ​unless​ ​given​ ​other​ ​permission.
6. Stay​ ​in​ ​your​ ​seats​ ​until​ ​the​ ​bell​ ​rings.​ ​ ​NO​ ​lining​ ​up​ ​or​ ​hovering​ ​at​ ​the​ ​door.
7. Restroom​ ​breaks​ ​should​ ​happen​ ​before​ ​the​ ​bell​ ​rings.

Lab​ ​Rules
1. Absolutely​ ​NO​ ​horseplay.​ ​ ​This​ ​is​ ​defined​ ​by​ ​me,​ ​so​ ​if​ ​you​ ​wouldn’t​ ​do​ ​it​ ​if​ ​I​ ​was​ ​watching
at​ ​you...don’t​ ​do​ ​it.​ ​ ​Your​ ​lab​ ​grade​ ​is​ ​based​ ​solely​ ​on​ ​your​ ​behavior/performance​ ​and
your​ ​clean​ ​up.
2. Practice​ ​good​ ​safety​ ​and​ ​sanitation​ ​techniques​ ​at​ ​all​ ​times.
3. Cleaning​ ​begins​ ​at​ ​least​ ​10​ ​minutes​ ​prior​ ​to​ ​the​ ​bell.​ ​ ​I​ ​do​ ​not​ ​write​ ​late​ ​passes​ ​to​ ​the
next​ ​class​ ​for​ ​you​ ​to​ ​labs​ ​or​ ​clean​ ​up.​ ​ ​You​ ​must​ ​complete​ ​it​ ​on​ ​time...proper​ ​planning
and​ ​time​ ​management​ ​are​ ​essential​ ​to​ ​this.
4. You​ ​must​ ​fill​ ​out​ ​a​ ​planning​ ​sheet​ ​and​ ​an​ ​evaluation​ ​in​ ​order​ ​to​ ​get​ ​a​ ​grade​ ​for​ ​the​ ​lab.
5. All​ ​dirty​ ​towels​ ​and​ ​washcloths​ ​go​ ​in​ ​the​ ​DIRTY​ ​basket.​ ​ ​Do​ ​NOT​ ​throw​ ​them.
6. All​ ​dishes​ ​get​ ​washed,​ ​dried​ ​and​ ​put​ ​back​ ​in​ ​the​ ​correct​ ​locations​ ​before​ ​the​ ​bell​ ​rings.
7. STAY​ ​IN​ ​YOUR​ ​OWN​ ​KITCHEN,​ ​unless​ ​instructed​ ​otherwise.

**Failure​ ​to​ ​comply​ ​to​ ​these​ ​rules​ ​may​ ​result​ ​in​ ​a​ ​loss​ ​of​ ​lab​ ​privileges​ ​and​ ​an​ ​alternative
assignment.**

This​ ​must​ ​be​ ​signed​ ​and​ ​returned​ ​before​ ​any​ ​cooking​ ​can​ ​begin.
____________________________________________________________________________

Culinary​ ​Fundamentals

**I​ ​have​ ​read​ ​all​ ​of​ ​Mrs.​ ​Bender’s​ ​rules​ ​and​ ​expectations.​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​Date​ ​____________________

Student​ ​Printed​ ​Name​ ​_____________________________________________

Student​ ​Signature​ ​________________________________________________

**I​ ​have​ ​read​ ​all​ ​of​ ​Mrs.​ ​Bender’s​ ​rules​ ​and​ ​expectations​ ​for​ ​my​ ​son/daughter.

Parent​ ​Signature​ ​_______________________________________________

Parent​ ​Printed​ ​Name​ ​____________________________________________

You might also like