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Edgewood High School-
Advanced Culinary Arts Course Syllabus
Teacher: Ms. Guill Room 215
Contact Information: 903-896-4223 ext-8112
Course Description: This course is designed to instruct the student in the basic principles of sanitation and sanitary requirements following a HACCP program in receiving, storing, pre-preparation, and cooking and handling foods in a commercial kitchen. Special emphasis is given to time/temperature control, cross-contamination, and personal hygiene. Students are eligible to take the NRAEF certification test upon completion of this course to obtain the ServSafe® Sanitation Certification which is valid for five years. Students are encouraged to participate in extended learning experiences and student organizations such as Family, Career, and Community Leaders of America (FCCLA) and SKILLS USA.
Food Math & Measurements
Introduction to Culinary Techniques & Methods
Fruits & Vegetables
Herbs & Spices
Meat, Poultry & Seafood
Grades & Classes of Seafood and Fish
ID of Poultry Parts & Further Processed Poultry Meat Products Evaluation
Retail Cut ID
Desserts & Baked Goods
Food Quality & Palatability Factors
Buying for Food Service
Nutrition & Food Service
A Closer Look at Nutrition: Carbohydrates
A Closer Look at Nutrition: Vitamins, Minerals & Water
A Closer Look at Nutrition: Proteins & Amino Acids
A Closer Look at Nutrition: Fats & Lipids
Developing Recipes & Menus
Global Cuisine: North America
Global Cuisine: South America
Global Cuisine: Asia
Global Cuisine: Europe
Global Cuisine: Mediterranean
Global Cuisine: Middle East
Sustainability in the Food Service Industry
It’s Alive!: Food-borne Illnesses
Food Industry Safety
Sanitation & Safety Procedures in Food Production
Would Your Restaurant Kitchen Pass Inspection?
Food Sanitation: Insects & Rodents
Principles of HACCP: Introduction
Work is due on the assigned date. Late work: 30 points off for the first day, 50 points off the second day, and the third day work will not be accepted. Make-up work is the responsibility of the student and should be obtained upon returning to school. If you are absent you need to find your work in the missed class bin.
The following grading scale will be used:
Daily work & Quizzes: 50%
1.Spiral Notebook ( any color)
2. 3 Brad/Prong folder (any color)
3. Blue or black ink pens/pencils
1. Be on time, on task, and prepared to learn EVERYDAY.
2. Respect the teacher, the classroom, other students, and yourself.
3.Be responsible for your own learning.
4. Clean up after yourself and your peers.
5. Keep all personal electronics PUT AWAY.
6. No "Spinners" allowed in class AT ALL!
1. Everyone retrieve their journals once they enter the room.
2.All students should be seated once the bell rings.
3. Students should answer the bell ringer in their journal for that day.
4.Write your name and the date on all assignments,notes, and projects.
5. All finished or missed work will be places in the back of the room in the designated bins.
Edgewood High School
804 E. Pine
Edgewood, TX 75117
Phone: (903) 896-4856
Fax: (903) 896-4306
Copyright © Edgewood Independent School District 2016