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This document provides the syllabus for a Culinary Arts 3 course. The course is part of a 4-course culinary program that prepares students for careers in the hospitality industry through hands-on learning and certification opportunities. Students will research careers, follow food safety and purchasing guidelines, and present advanced food products. Assessment will include written and practical evaluations like tests, quizzes, competency demonstrations, notebooks, and projects. The instructor, Holly Bell, is available for office hours on Tuesdays and Thursdays from 2-4pm.
This document provides the syllabus for a Culinary Arts 3 course. The course is part of a 4-course culinary program that prepares students for careers in the hospitality industry through hands-on learning and certification opportunities. Students will research careers, follow food safety and purchasing guidelines, and present advanced food products. Assessment will include written and practical evaluations like tests, quizzes, competency demonstrations, notebooks, and projects. The instructor, Holly Bell, is available for office hours on Tuesdays and Thursdays from 2-4pm.
This document provides the syllabus for a Culinary Arts 3 course. The course is part of a 4-course culinary program that prepares students for careers in the hospitality industry through hands-on learning and certification opportunities. Students will research careers, follow food safety and purchasing guidelines, and present advanced food products. Assessment will include written and practical evaluations like tests, quizzes, competency demonstrations, notebooks, and projects. The instructor, Holly Bell, is available for office hours on Tuesdays and Thursdays from 2-4pm.
Culinary Arts 3 Syllabus The culinary program is under the CTE (Career and Technical Education Department) it is intended to be a four course program with opportunities for articulation agreements at post- secondary schools, as well as industry certification. Each year builds on previous years coursewor!. Purose" This program offers a se#uence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical !nowledge and s!ills needed to prepare for further education and careers in the $ospitality and Tourism career cluster% provides technical s!ill proficiency, and includes competency-based applied learning that contributes to the academic !nowledge, higher- order reasoning and problem-solving s!ills, wor! attitudes, general employability s!ills, technical s!ills, and occupation-specific s!ills, and !nowledge of all aspects of the $ospitality and Tourism career cluster. The content includes but is not limited to all aspects of preparation, presentation, and serving of food% leadership, communication s!ills, employability s!ills, and safe&efficient wor! practices are also covered. This coursewor! prepares students for employment in the food service&hospitality industry. Course Title" Culinary 'rts ( Course )umber" **++,(+ Course Credit" - credit Course !escrition: .n this course the student will research career opportunities in professional coo!ing&ba!ing% follow guidelines on food selection, purchasing, and storage% and use communication s!ills. /tudents will prepare and present a variety of advanced food products% create centerpieces% and research laws specific to the hospitality industry (including handling of alcohol). 'lso covered are management s!ills% how to develop a business plan% and utili0ation of technology in the wor!place. /tudents will be !nowledgeable about food safety manager training&certification training programs that are acceptable in 1lorida. Stan"ar"s: 'fter successfully completing this program, the student will be able to perform the following" 23.+ 4esearch career and advancement opportunities in professional coo!ing and ba!ing. 2,.+ 1ollow food identification, selection, and purchasing, receiving, storing, and inventory guidelines. 25.+ 6ractice advanced coo!ing and ba!ing techni#ues. 27.+ 8se oral and written communication s!ills in creating, e9pressing and interpreting information and ideas. 2*.+ 'pply scientific principles in coo!ing and ba!ing. 2:.+ 6repare and present food products to meet creativity aspects as well as #uality standards. (+.+ Demonstrate management s!ills. (-.+ Describe the importance of professional ethics and legal responsibilities. (2.+ Comply with laws and regulations specific to the food service and hospitality industry. ((.+ Develop a business plan. (3.+ Describe the roles within teams, wor! units, departments, organi0ations, inter-organi0ational systems, and the larger environment. (,.+ 8se information technology tools. #ra"in$: /tudents are graded on their wor! from both the classroom and lab (!itchen&dining room). There will be many forms of assessment from written to practical. /ome of the methods utili0ed in assessment will be" oral ; written tests ; #ui00es, mastery of competencies covered, techni#ues, noteboo!, pro<ects, participation ; citi0enship. The numerical scale found in the /tudent $andboo! will be used to determine grades. =ffice $ours" Tuesday ; Thursday from 2"(+ > ("++ p.m. 6hone" ((+,)2:(--,3: e9. ,3(2( e-mail" holly.bell?!eysschools.com