CE ProStart Level 1/2 (UVU CA 1000)

Course Description/Overview/Welcome Statement

This is a Concurrent Enrollment Course, offering both high school credit through Provo High School and college credit through Utah Valley University. Students will receive training for career opportunities in Culinary Arts and the Hospitality Industry. Students will have the opportunity to learn and practice safety and sanitation procedures, and maintain food service equipment. Students will perform quantity food preparation as it relates to catering, bakery, restaurant, hospitality, and quick service business operations. Greater emphasis will be placed on employment skills, management operations, and business and marketing practices. This course will strengthen comprehension of concepts and standard outlined in Sciences, Technology, Engineering and Math (STEM) education. Student leadership and competitive events (FCCLA) may be integrated into this course.

Year Long Course

Intended Grade Level: 11-12

Credit: CTE 1.00

UVU CA 1000

Prerequisite: Food and Nutrition 1 & Culinary Arts 1, or permission from instructor.

Learning Expectations

1.  Students will explore basic marketing concepts of the food service and hospitality industry.
2. Students will examine the development, construction, and management of menu concepts.
3. Students will identify the characteristics of eggs and dairy products.
4. Students will explore the facets of breakfast foods.
5. Students will explore and utilize fruits.
6. Students will explore and utilize vegetables.
7. Students will articulate different types of grains, legumes, potatoes, and pastas.
8. Students will identify methods of cost control, including budgets.
9. Students will analyze food costing and quality control methods.
10. Students will describe the effects of labor cost to the success of a business.
11. Students will evaluate purchasing and inventory procedures.
12. Students will apply concepts to build a successful team.
13. Students will articulate why sustainability is important to the food service/hospitality industry.
14. Students will apply basic nutrition concepts within the food service/hospitality operation.
15. Students will apply nutrition concepts to build healthful menus.
16. Students will identify the various forms of meat and its preparation.
17. Students will identify the various forms of poultry and its preparation.
18. Students will identify the various forms of seafood and its preparation.
19. Students will demonstrate knowledge of yeast bread preparation.
20. Students will demonstrate proficiency in preparing cakes and pies.
21. Students will demonstrate various dessert preparations.
22. Students will practice proper plating and garnishing techniques.

Assessment of Progress

1. Students will demonstrate competency with all knife cuts.
2. Students will complete a sanitation and food safety training equivalent to that of a food handler’s permit or ServSafe Manager certificate.
3. Students will create a short presentation explaining one culinary math concept.
4. Students will create a menu including menu descriptions incorporating good nutritional choices. May be included in student portfolio.
5. Students will create a marketing strategy for a food related item. Implementation is optional.
6. Students will prepare a breakfast dish that includes one or more of the following:  eggs, meat, dairy, or breakfast breads.
7. Students will prepare and plate a produce food item.
8. Plan, calculate cost, prepare and present a bakery item for a minimum of 30 people.
9. Students will prepare various grains, potatoes and/or legumes.
10. Students will prepare a cut of meat or poultry using an appropriate cooking method.
11. Students will demonstrate plate presentations, including a garnish.
12. Students will spend three hours per term participating in outside catering events.

Course Materials

Foundations of Restaurant Management and Culinary Arts, Level 1

There is a $40 lab fee for this year-long course.

Supplies: chef coat, black pants or skirt.

Classroom Procedures

INSTRUCTOR POLICIES

• Please refer to the student handbook for school and district policies pertaining to dress code, attendance and other important issues.
• You must remain in class until the bell rings. Leaving class without permission will be reported to the attendance office. You may also lose your participation points for the day.
• Demonstrate care and respect for class property. You break it, you buy it!
• No threatening, coercing, intimidating, harassing or annoying any other students or staff.
• Lab rules must be followed.
• Assignments, quizzes, projects, participation points and tests are added together for a total grade.
• Grades are generally updated weekly and are posted in the class.
• There is no make up work for unexcused absences.

Calendar of Due Dates for Major Assignments

Register with UVU Concurrent Enrollment, by UVU due date.

Serve at least three times per term in outside of class catering events.

Attend skills training in October (date pending).

Active membership in FCCLA.

National and State tests, administered in May.

SerfSave Manager exam, September.

Participation in competitive events (Culinary/Management team, FCCLA STAR events).

Progress Reports and Report Cards

You will receive the same grade for your high school course as you receive for your college course. Your grade will be based upon to following:

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.

EXAMS & QUIZZES

• You must score at least 75% on all exams and competencies in order to receive UVU credit as well as the various certifications associated with this course.
• Students will be graded on participation in class, outside of class catering hours, skills training, and competitive events.

NOTICE: Your grade for this class will become part of your permanent college transcript and will affect your GPA. A low grade in this course can affect college acceptance and scholarship eligibility.

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)