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Edgewood High School-
Introduction to Culinary Arts Course Syllabus
Teacher: Ms. Guill Room 215
Contact Information: 903-896-4223 ext-8112
This course includes an introduction to sanitation and safety, proper tool and equipment use, introductory food preparation, support services, introductory baking, introductory dining room service, all of which is done in a variety of food service settings at a slow pace for an easy transition into the program. Students are encouraged to be productive, caring of the quality of their work, and responsible with equipment and supplies. The exploratory program also introduces the students to the hospitality industry. In addition to culinary art skills the program introduces related math and Skills USA employability skills, respect for class members, instructors, promoting a team environment, proper sanitation / personal hygiene, personal safety, as well as the safety of each guest.
Structure of the Food Service Industry
Careers in the Culinary Industry
Customer Service in the Hospitality & Tourism Industry
Technology & Restaurants
Marketing & the Food Industry
Food Math & Measurements
Chemical Processes in Food Science
Scientific Principles: Chemical Properties
Food Quality & Palatability Factors
Introduction to Culinary Techniques & Methods
Fruits & Vegetables
Desserts & Baked Goods
Grains, Legumes & Pastas
Meat, Poultry & Seafood
Global Cuisine: Asia
Global Cuisine: Central America & Caribbean
Global Cuisine: Europe
Global Cuisine: Mediterranean
Global Cuisine: Middle East
Global Cuisine: North America
Global Cuisine: South America
Food Industry Safety
Sanitation & Safety Procedures in Food Production
It’s Alive!: Foodborne Illnesses
Principles of HACCP: Introduction
Principles of HACCP: Identifying Hazards in Food Processing
Principles of HACCP: Conducting a Hazard Analysis
Principles of HACCP: Identifying Critical Control Points
Principles of HACCP: Establishing & Monitoring Critical Limits
Principles of HACCP: Establishing Verification Procedures
Principles of HACCP: Record-keeping
Principles of HACCP: Ground Beef HACCP Plan
First Aid Basics
Personal Development: Self-Esteem
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%
Supply List :
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