Culinary Arts 1

Course Description/Overview/Welcome Statement

Course Description:

This course is the second step in the Culinary Pathway.  Experiences will highlight food safety and sanitation, careers, introduce knife skills and cooking techniques, and basic culinary skills related to stocks, sauces, and yeast breads.  There will be a focus on career readiness.  Student leadership and competitive events (FCCLA) may be integrated into this course.

Levels: Grades 9-12

Credit: CTE 0.50

Prerequisite: Food and Nutrition 1

State Skill Test: #343

Learning Expectations

Throughout this course students will:

1. Review and apply the skills of kitchen management, safety and sanitation.
2. Demonstrate food preparation techniques and nutrition of yeast breads.
3. Apply basic culinary math concepts and use them in standardized recipes.
4. Demonstrate food preparation techniques and nutrition of meats, poultry and seafood.
5. Apply proper procedures for knives and knife cuts.
6. Demonstrate food preparation and nutrition of soups and sauces.
7. Identify and apply the elements of meal planning, meal management and meal service.
8. Discuss career options and employment skills required in the food service industry.

Assessment of Progress

Below is a list PERFORMANCE OBJECTIVES. in order to receive a competency certificate you will need to demonstrate/complete all of these.

1. Investigate food safety and complete an assessment in preparation for a Food Handlers Permit.
2. Consistently demonstrate appropriate food safety and sanitation procedures.
3. Consistently demonstrates proper mise en place and clean up.
4. Adjust a 4 serving recipe to yield 2, 8 and 16.
5. Actively participate in the preparation of yeast bread products using a scale.
6. Set up a knife workstation correctly and demonstrate 4 of the 6 knife cuts..
7. Actively participate in the preparation of a mother sauce.  Incorporate a mother sauce.  Incorporate a mother sauce into a cream soup.
8. Develop professional and interpersonal skills needed for success in industry.  Determine the difference between hard skills and soft skills.

Course Materials

Class Fees:

A $20.00 lab fee is needed for each semester a foods class is taken. This will cover some of the cost of food used for labs and minor equipment damage. The fee may be paid at the financial office.

Optional: Food handlers permit is available for a discounted price, if you are able to pass the test.  The price is  $20.00 and is due to the financial office by the end of September 2021 for 1st semester, or by the end of  February 2022 for 2nd semester. If you miss the payment deadline you will not be eligible for the discounted price.

(Failure to pay the fee by the deadline will result in NO food handlers permit.)

Classroom Procedures

Attendance & Citizenship:

Please refer to the Provo High School attendance and discipline policies in the student handbook. Because of the nature of the class, unexcused absences or tardies cannot be made up with the teacher.  If more than 10 minutes late, you will be marked absent.

Assignments and Homework:

1. Lab sheets MUST be filled out completely on the day of the lab (worth 50 points).  Blank spaces mean loss of points.
2. No points for just washing dishes.  Everyone needs to share in the food preparation and clean up.
3. Dirty labs reported by the next class period will be docked 25 points per person in the lab.
4. Cooperation with your group will ensure a fun time in this class.
5. CTE State Competency exam will be given during the last 10 days of the semester. If you have a conflict, please make prior arrangements with the instructor.

Class Behavior:

1. Be on time and prepared for class with necessary materials. (Pencil pen, paper, notebook or binder, and a Good Attitude.)
2. Care and respect for other class members and the lab equipment is expected!! If you break it, you buy it!!
3. No electronic devices that interfere with learning!!
4. If you leave the classroom without permission from the teacher, you will receive a violation.
5. Students with long hair, please be prepared to tie your hair back on lab days.

Calendar of Due Dates for Major Assignments

Optional: Food handlers permit is available for a discounted price, if you are able to pass the test.  The price is  $20.00 and is due to the financial office by the end of September 2021 for 1st semester, or by the end of  February 2022 for 2nd semester. If you miss the payment deadline you will not be eligible for the discounted price.

CTE State Competency Final will be given during the last 10 days of the semester. Since it is managed and administered by the state, we are unable to offer makeup exams. If you have a conflict, please make prior arrangements with the instructor.

Progress Reports and Report Cards

Grading Procedures: 

Course standards will be graded on a 1-4 scale with a 4 representing advanced proficiency in that standard and a 1 representing a skill level well below proficiency and needing additional support. Students are expected to achieve a proficiency level of 3 in each standard. Letter grade translation for this scale is broken down as follows:

A: At least three 4’s, and the rest 3’s

B: At least three 3’s, and no 2’s or lower

C: Up to two 2’s, and no 1’s D: More than two 2’s, but no 1’s

F: Any 1’s or 0’s

Cooking Lab Procedures

● Students will wash and sanitize hands.

● Surfaces and equipment will be cleaned and sanitized between each class period.

● Students will be asked to wear masks or face coverings when participating in food labs.

● Students will need to have hair coverings or restraints when participating in food labs.

● Students will sanitize equipment when their food preparation  task is complete.

Connecting Home to School

Mrs. Diane Cluff

Room B112/B115

801-373-6550 ext. 3393

Email: dianec@provo.edu

Office Hours:  2:15 – 3:15, Mon – Thurs

Personal Statement and other items (optional)