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Edgewood High School-
Advanced Culinary Arts Course Syllabus

Teacher: Ms. Guill Room 215

Contact Information: 903-896-4223 ext-8112

Email: bguill@edgewood-isd.net

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.

Content Lessons:

Kitchen Equipment

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

 


Grading Policy:

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:

Test/Projects: 50%

Daily work & Quizzes: 50%

Supply List:

1.Spiral Notebook ( any color)

2. 3 Brad/Prong folder (any color)

3. Blue or black ink pens/pencils 4. Kleenex 5.Germ-X

Classroom Rules-

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!

Procedures: 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.

6. In order to leave class, you must sign out and have a pass

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