Culinary Arts Course Syllabus
Course Overview: This course will provide students with the necessary skills for more advanced cooking and expose them to the world of professional cooking. The food service industry is large and diverse with many opportunities and challenges for those who embark on a career in Culinary Arts. Students will learn about safety in the kitchen, tools and gadgets used in the kitchen, and basic culinary skills. These valuable lessons can be used throughout life no matter what course your career takes.
1st Nine Weeks
The Professional Chef
Safety in the Kitchen
Knives and Hand Tools in the Kitchen
2nd Nine Weeks
Salads and Dressings
Hot Sandwiches and Pizza
Dairy and Egg Identification
3rd Nine Weeks
Basic Meat and Poultry Preparation
Introduction to the Bakeshop
Quick Breads and Batters
4th Nine Weeks
Pies and Tarts
Custards, Foams, and Buttercreams
Dessert Sauces and Frozen Desserts
3 ring binder
Daily work and Labs 40%
Tests and Grading Period Folders 60%
Be on time and seated when the tardy bell rings.
Have all supplies each and every day.
Personal devices will be put on SILENT and placed in the phone holder corresponding
to student’s gradebook number.
Respect others and their property.
No food or drink in the classroom.
Bring a positive attitude to class.
Be prepared to learn something new every day.
Follow all safety rules and guidelines at all times when working in the lab.
Hair MUST be restrained (boys and girls) at all times when working in the lab.
Aprons or lab coats should be worn at all times in the lab.
Lab must be kept clean and all equipment put away daily.
Keep an open palate and be willing to try new things.
All food must remain in the lab unless prior approval from teacher is received.
Only students enrolled in Culinary Arts may use the lab unless prior approval
is received from teacher.