Post on 26-Jan-2021
Culinary Arts Course Syllabus
St. Johns Academy of Culinary Arts 2018-19 Chef Gaynor
St. Johns Academy of Culinary Arts 2018-19 Course Syllabus Chef Gaynor
InstructorName:SherryGaynorDepartmentName:CulinaryArtsOffice/ClassroomLocation:SJTHSPhoneNumber:904-547-3468EmailAddress:sherry.gaynor@stjohns.k12.fl.us
InstructorOfficeHours:8:15am–10:00am
StudentHours:Monday,Tuesday,Thursday,Friday
1stPeriod 9:15am–10:00am*teacherplanning 2ndblock 10:05am–11:40pm Lunch 11:40am–12:10pm 3rdblock 12:15pm–2:05pm 4thblock 2:10pm–3:45pmWednesday1stPeriod 9:15am–9:50am*teacherplanning2ndblock 9:55am–11:10amLunch 11:10am–11:40am3rdblock 11:45am–1:25pm4thblock 1:30pm–2:45pm
Coursename,OCP,coursecode,jobtitleCulinaryArts8800500• CulinaryArtsI,OCPA,8800510,FoodPreparation
Worker• CulinaryArtsII,OCPB,8800520,CombinedFood
PreparationandServingWorker,IncludingFastFood
• CulinaryArtsIII,OCPC,8800530,Cooks,Restaurant• CulinaryArtsIV,OCPD,FoodServiceManagers• Track1,8800540,CulinaryandHospitalityand
Management• Track2,8800550,AdvancedBakingTechniques• Track3,8800560,GastronomyandGardeManger
ProgramDescription:StudentslearnallaspectsofCulinaryArtsbusinessoperations,sanitationandfoodsafety,andpreparationandcookingtechniquesthroughNationalRestaurantAssociationEducationalFoundationProStartprogramandcurriculum.Studentsalsolearnthevalueofteamwork,leadership,andprofessionalismthroughdailyactivities.StudentsaretrainedinareassuchasNutrition,Purchasing,andSupervisionandManagementtopreparethemwithtransferableskillsandcertificationforhighereducationorindustryemployment.
ClassroomProtocol:Thiscoursewillprovideyouwithasetofprofessionalandtechnicalcompetenciesorganizedtodistinguishyourcareerobjectives.Cometoclassontimeandprepared;remainreadytofocuswhileexhibitingproductivebehaviorsprescribedformaturelearningenvironments.100%engagementandrespect,100%ofthetimeistheexpectation.
RequiredBook(s):• Safestaff–Level1students• FoundationsLevel1,level1,2,3students• ServSafe–Level4T2students• FoundationsLevel2,level3and4T2students
RequiredMaterial(s):• non-slip,closed-toeshoesandsocks• cleanapronandhat• 8x11notebook,2”x3”notebook,folder,pen,pencil,sharpee,highlighter
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St. Johns Academy of Culinary Arts 2018-19 Chef Gaynor
GradingSystem:• 90%-100% 3.5-4.0 A• 80%-89% 2.5–3.4 B• 70%-79% 1.5–2.4 C• 60%-69% 1.0–1.4 D• Below60%.9–0 F
ProgramSpecificGradingInformation:
• 70%summativeassessment• 30%formativeassessment
5%homework
AcademicIntegrity:AccordingtotheCenterforAcademicIntegritytherearefivefundamentalvaluesthatcharacterizeanacademiccommunityofintegrity:
• Honesty.Thequestfortruthandknowledgerequiresintellectualandpersonalhonestyinlearning,teaching,researchandservice.
• Trust.Academicinstitutionsmustfosteraclimateofmutualtrustinordertostimulatethefreeexchangeofideas.
• Fairness.Allinteractionsamongstudents,facultyandadministratorsshouldbegroundedinclearstandards,practicesandprocedures.
• Respect.Learningisacknowledgedasaparticipatoryprocess,andawiderangeofopinionsandideasisrespected.
• Responsibility.Athrivingcommunitydemandspersonalaccountabilityonthepartofallmembersanddependsuponactioninthefaceofwrongdoing.
CommonCareerTechnicalCore–CareerReadyPracticesCareerReadyPracticesdescribethecareer-readyskillsthateducatorsshouldseektodevelopintheirstudents.ThesepracticesarenotexclusivetoaCareerPathway,programofstudy,disciplineorlevelofeducation.CareerReadyPracticesshouldbetaughtandreinforcedinallcareerexplorationandpreparationprogramswithincreasinglyhigherlevelsofcomplexityandexpectationasastudentadvancesthroughaprogramofstudy.1.Actasaresponsibleandcontributingcitizenandemployee.
2.Applyappropriateacademicandtechnicalskills.
3.Attendtopersonalhealthandfinancialwell-being.
4.Communicateclearly,effectivelyandwithreason.
5.Considertheenvironmental,socialandeconomicimpactsofdecisions.
6.Demonstratecreativityandinnovation.
7.Employvalidandreliableresearchstrategies.
8.Utilizecriticalthinkingtomakesenseofproblemsandpersevereinsolvingthem.
9.Modelintegrity,ethicalleadershipandeffectivemanagement.
10.Planeducationandcareerpathalignedtopersonalgoals.
11.Usetechnologytoenhanceproductivity.
12.Workproductivelyinteamswhileusingcultural/globalcompetence.
Culinary Arts Course Syllabus
St. Johns Academy of Culinary Arts 2018-19 Chef Gaynor
ClassRulesandConsequencesRULES
1. Arrivetoclassontime,putschoolbagsontable,andtakeyourseat.
2. Berespectful.
3. Usematureandsafebehaviors.
4. Keeplanguageandbehavior“G-rated”atalltimes.
5. Followdirections.
6. Communicateeffectively.
7. Dressinandwashupquicklyandefficiently.
8. Turninassignmentsneatlyandontime.
9. Demonstrateprofessionalismandeffectivecustomerservice.
10. Demonstrateefficiencyandsenseofurgency.
11. Practiceexemplarygrooming;bathedaily,nailstrimmed,cleanshave.
12. Nojewelryinthekitchen.
13. Allschoolrulesapplytoclassroom/lab(gum,headphones,cellphones…)
CONSEQUENCES–perChef’sdiscretion
1. Additionalwrittenassignmentinlieuofcookingassignmentandtastingprivilege.
2. Dismissalfromfieldtrip,communityservicevolunteer,orclasssalesactivity.
3. LossofSousChefassignmentopportunity.Additionalcleaningdutiesfordayorweek.
4. Afterschooldetention,cleaninglab.
5. CalltoDeanandcalltoparents.
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St. Johns Academy of Culinary Arts 2018-19 Chef Gaynor
CulinaryArts1,FoodPrepWorkers,8800510,1.0-7.0
Unit 1 week 1 Aug. 10-17 FL1, ch. 1: Welcome to the Restaurant and Foodservice Industry
1.1, 1.2. 1.3
01.0 Recognizeandidentifycareerandemploymentopportunities.Thestudentwillbeableto:
01.01 Discusshistoryandtrendsofthefoodserviceindustry.
01.02 Identifyoccupationsinthefoodserviceandhospitalityindustryandtheirimpactontheeconomy.
01.03 Identifylevelsoftrainingrequiredforfoodserviceandhospitalityoccupations.
01.04 Identifyprofessionalorganizationsrelatedtohospitality/foodservice.
01.05 Explaintheimportanceofaportfolioandresume’.
01.06 Identifyproceduresanddocumentsrequiredwhenapplyingforemployment.
Unit 2 week 2 Aug. 20-24 2.1: Intro to Food Safety
2.2: Good Personal Hygiene ch. 3: Importance of Personal Hygiene
week 3 Aug. 27-31 2.3: Preventing Hazards in the Flow
of Food 2.4: Food Safety Manangement Systems 2.5: Cleaning and Sanitizing
ch. 6: Cleaning & Sanitizing
week 4 Sept. 4-7 3.1: Intro to Workplace Safety ch. 1: Food Contamination
week 5 Sept. 10-14
3.2: Preventing Accidents and Injuries
ch. 2: Foodborne Illness
week 6 Sept. 17-21
3.3 First Aid and External Threats
ch. 4:Flow of Food
02.0 Demonstrateandincorporateworkplacesafetyprocedures.Thestudentwillbeableto:
02.01 Followstandardproceduresforphysical,chemicalandbiologicalhazardcontrol.
02.02 Identifyandutilizefirst-aidproceduresforaccidentsandinjuriescommontothefoodserviceindustry.
02.03 Followthestandardsforinfectiousdiseasecontrol.
Culinary Arts Course Syllabus
St. Johns Academy of Culinary Arts 2018-19 Chef Gaynor
02.04 Identifyandapplysanitaryproceduresinmaintainingthefacilityincludingproperwastedisposalmethodsandrecycling.
02.05 MaintainaSDS(SafetyDataSheet)foreachproduct.
02.06 ExplaintheFederalHazardousCommunicationRegulationLawasrecordedin(29CFR-1910.1200)–OSHALaw.
02.07 Demonstrateandutilizesafetyproceduresrelatedtopreventionofslips,falls,burns,andfire;properliftingandchemicaluse.
02.08 Demonstrateandutilizeproperpersonalhygieneandpersonalhealthprecautions(handwashing;useofgloves;grooming;properhairrestraints,closed-toeshoes,aprons,uniforms).
02.09 Demonstrateproperfoodhandlingtechniques(thermometeruse;thawingmethods;internalcookingtemperatures)utilizingcurrentindustrysafetyandsanitationproceduresfortheagencyhavingjurisdiction.
02.10 IdentifytheHACCP(HazardAnalysisCriticalControlPoint)procedureduringallfoodhandlingprocesses.
02.11 IdentifyStateofFloridaFoodHandlerTrainingCertificaterequirements(http://www.myfloridalicense.com/dbpr/hr/food-lodging/employee-training.html).
Unit 3 week 7 Sept. 24-28 7.1: The Communication Process
ch. 5: Controlling Time and Temperature
week 8 Oct. 1-5 7.2: Communication Skills 7.3: Types of Communication
ch.7: Pest Control
03.0 Demonstrateworkplacecommunicationskills.Thestudentwillbeableto:
03.01 Identifyandexhibitemployabilityskills(punctuality,dependability,appropriateappearance).
03.02 Identifyandexhibitworkethicsandintegrity(employeetheftandconsequences).
03.03 Maintainpositivepersonalrelationshipsincludingacceptanceofconstructivecriticism.
03.04 Developanddemonstratepersonalandprofessionaletiquette.
03.05 Demonstratetheabilitytofunctionasateammemberinadiverseenvironment.
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St. Johns Academy of Culinary Arts 2018-19 Chef Gaynor
Unit 4 week
9 Oct. 8-12 5.1: Foodservice Equipment
Safestaff Exam Review
Safestaff Exam Review
End Q1 wk 10 Oct. 16-19 5.2: Getting Ready to Cook
5.3: Cooking Methods Safestaff Exam
Safestaff Certification Exam
wk 11 Oct. 22-26 5.4: Cooking and Nutrition
04.0 Useandcareforcommercialtoolsandequipment.Thestudentwillbeableto:
04.01 Identifycommercialtoolsandequipment.04.02 Demonstratemasteryofstandardweightsandmeasuresusedinthefoodserviceindustry.
04.03 Useandmaintaincommercialtools.
Unit 5 wk 12 Oct. 29-
Nov.2 4.1: Professionalism
wk 13 Nov. 5-9 4.2: Using Standardized Recipes
05.0 Demonstratebasickitchenessentials.Thestudentwillbeableto:
05.01 Definemiseenplaceandtherelationshipoforganizationalskillstoproductivityintheworkplace.
05.02 Identify,explainandillustratebasicknifecutsandskills.
05.03 Demonstrateanunderstandingofthepurposeofstandardizedrecipes.
05.04 Use,follow,prepareandplatestandardizedrecipescreatively.
Culinary Arts Course Syllabus
St. Johns Academy of Culinary Arts 2018-19 Chef Gaynor
Unit 6 wk 14 Nov. 13-20 6.1: Stocks
Thanksgiving Break 11/22, 23, 24
wk 15 Nov. 26-30 6.2: Sauces
wk 16 Dec. 3-7 6.3: Soups
06.0 Identifysoups,stocksandsauces.Thestudentwillbeableto:
06.01 Identifythefouressentialcomponentsofstock.
06.02 Identifythetypesofstock.
06.03 Definecharacteristicsofthegrand/mother/leadingsauces.
06.04 Identifyanddescribethetwoclassificationsofsoups.
06.05 Demonstratethemethodsofpreparationofsoups,stocksandsauce.
06.06 Identifythedifferencesbetweenapermanentandtemporaryemulsion.
06.07 Identifyandexplaintheprinciplesofthickeningagentsusedinfoodpreparation.
06.08 Distinguishbetweenanddemonstratethephysicalpropertiesofthickeningagents.
Unit 7
wk 17 Dec. 10-14 (Foundations L2) 8.1: Bakeshop Basics 8.2: Yeast Breads
wk 18 Dec. 17-21 8.3: Quickbreads 8.4: Pies, Pastries, and Cookies
07.0 Understandprinciplesoffoodscienceincookingandbakingtechniques.Thestudentwillbeableto:
07.01 Identifyfoodproductsthatarearesultoffermentation.
07.02 Identifyandexplainthevariousleaveningagentsusedinbaking.
07.03 Explaintheleaveningprocessinbaking.
07.04 Demonstrateandanalyzethedifferentfunctionsofsugarandfatsinbakedgoods.
End Q2, Fall Semester Christmas Break 12/24-1/4
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St. Johns Academy of Culinary Arts 2018-19 Chef Gaynor
CulinaryArts2,CombinedFoodPrep&ServingWorkers,IncludingFastFood,8800520,8.0-13.0
Unit 1 week
1 Aug. 10-17 4.1 review: Professionalism
revisit Career Path Menu research jobs Bureau of Labor Statistics Occupational Outlook
weeklyrotatingassignmentandgradedcompetencyrubriciAuditor-HACCPplan;SafePracticesCompetencyRubric-weeklyrotationsouschef08.0 Exhibittheabilitytofollowstatemandatedguidelinesforfoodsafetyandservice.Thestudentwillbeableto:
08.01 Demonstrateandutilizepropertechniquesforlifting,receiving,andstoringfoodsupplies.
08.02 Demonstrateandutilizepropertechniquesfortransporting,cookingandholdingfood(properwaystocool/reheatfood;holdingtemperatures).
08.03 Demonstrateandutilizepropercleaning,sanitizing,anddisinfectingtechniques(cleaningvs.sanitizing;storingcleaningsupplies;properproceduresforcleaningequipment).
08.04 Demonstrateandutilizeproperpestcontrolprocedures.
08.05 Classifyallcausesoffoodborneillnesses(e.g.,biological,physicalandchemical).
08.06 Describesymptomsoffoodborneillnessandhowitcanbeprevented.
08.07 Describecrosscontaminationandincorporatestrategiestopreventthisfromoccurring.
08.08 Researchtopallergensandhowtocontrolallergycross-contamination.
Unit 2
week 2
Aug. 20-24 10.1: The Importance of Customer Service
week 3
Aug. 27-31 10.2: Ensuring a Positive Dining Experience
week 4
Sept. 4-7 10.3: Service Syles, Setup, and Staff role play scenarios field trip to observe operations FOH and BOH project-based learning
09.0 Identifyandexplainfront-of-thehouseandback-of-the-houseduties.Thestudentwillbeableto:
09.01 Identify,demonstrate,andutilizefundamentalsofcustomerserviceandaddressingdifficultcustomersandhandlecustomercomplaints.
09.02 Identifyandexplaintechniquesoffront-of-the-houseandback-of-the-houseresponsibilitiesincludingbutnotlimitedtodiningroomsetup,greeting,order-taking,serving,clearing,checkpresentation,bussing,andcashiering.
Culinary Arts Course Syllabus
St. Johns Academy of Culinary Arts 2018-19 Chef Gaynor
09.03 Identifyanddescribetypesofmealservices.
09.04 Describethetypesofworkstationsinthecommercialkitchen.
09.05 Performdutiestomeettheneedsofthecustomer(greetingguests,escortingtotablesandpresentingmenus,handlingguestswithspecialneeds,transportingandservingmeals,loadingandcarryingtrays,etc.).
09.06 Receive,storeandissuesupplies.
09.07 Practiceenvironmentallysoundprocedures.
09.08 Demonstrateandfollowoperationalproceduresbetweenthefront-of-the-houseandback-of-the-house.
09.09 Demonstrateefficienttimeandmotiontechniques.
09.10 Coordinateresponsibilitieswiththoseofotherworkstations.
Unit 3 week
5 Sept. 10-14 9.1: Fruits
week 6
Sept. 17-21 9.2: Vegetables
week 7
Sept. 24-28 1.1: Dairy Products and Eggs
week 8
Oct. 1-5 1.2: Breakfast Foods and Drinks
week 9
Oct. 8-12 1.3: Sandwiches
End Q1 10.0 Applyprinciplesoffoodscienceincookingtechniques.Thestudentwillbeableto:
10.01 Explaincommoncookingmethods(roasting,baking,broiling,sautéing,frying,deep-frying,braisingandsteaming).
10.02 Explainhowtasteandaromacombinetogivefoodstheirflavors.
10.03 Listphysical,psychological,culturalandenvironmentalinfluencesonfoodlikesanddislikes.
10.04 Compareandanalyzereasonsforevaluatingfoodproductssubjectivelyandobjectively.
10.05 Identifyherbs,spices,oilsandvinegarsandtheirappropriateuseinpreparingfoodproductsthatexhibitandenhancecreativity,tasteandappearance.
10.06 Explaintheroleofthefivesensesincooking,presentingandeatingfood.
10.07 Describehowthefivebasictastes(salty,sweet,sour,bitterandsavory/Umami)canaffecttheappealoffood.
10.08 Demonstrateandanalyzethedifferencebetweenmoist,dryandcombinationcookingmethods.
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St. Johns Academy of Culinary Arts 2018-19 Chef Gaynor
10.09 Applybasicprinciplesofthechemistryofproteintocookingeggs,dairyandmeatproducts.
10.10 Applybasicprinciplesofthechemistryoffoodpreparationtofruitsandvegetables.
10.11 Demonstrateproteinfabrication.
11.0 Presentfoodandbeverageitemstomeetcreativityaspectsaswellasqualitystandards.Thestudentwillbeableto:
11.01 Explainhowcolor,texture,temperature,andbalanceaffectthevisualappealofplatedfood.
11.02 Demonstrateplatterpresentationprinciples,effectiveplatterlayout,andtechniquesforenhancingfoodpresentation.
11.03 Recognizestandardsofqualityaswellasprepareandcreativelypresent:bakestationitems;pantrystationitems;frystationitems;coldstationitems;hotstationitems;beverageitems.
11.04 Distinguishbetweenthecharacteristicsofacidsandbases.
Unit 4
wk 10 Oct. 16-19 2.1: The Basics of Nutrition wk 11 Oct. 22-26 2.2: Making Menus More Nutritious
12.0 Describeandapplythebasicprinciplesofnutrition.Thestudentwillbeableto:
12.01 Listtheessentialnutrientsandtheirfunctions.
12.02 Interpretfoodlabels.
12.03 Identifydifferentdietaryneeds.
12.04 Listcategoriesoflips(fatsandoils)infoodpreparation.
12.05 Examinethefunctionsoflipids(fatsandoils)infoodpreparation.
12.06 Analyzethenutritionalimpactoflipids(fatsandoils)inthediet.
12.07 ApplythecurrentUSDAguidelinestoanalyzedietstoincludespecialneeds.
Unit 5
wk 12 Oct. 29-Nov.2
11.2: The Mediterranean
wk 13 Nov. 5-9 11.3: The Middle East
wk 14 Nov. 13-20 10.1: North America Thanksgiving Break 11/22, 23, 24 wk 15 Nov. 26-30 10.2: Central America and the Caribbean
Culinary Arts Course Syllabus
St. Johns Academy of Culinary Arts 2018-19 Chef Gaynor
wk 16 Dec. 3-7 10.3: South America wk 17 Dec. 10-14 11.1: Europe wk 18 Dec. 17-21 11.4: Asia
End Q2, Fall Semester Christmas Break 12/24-1/4
13.0 Identifyandsummarizethevariouscuisinesoftheworld.Thestudentwillbeableto:
13.01 IdentifyanddistinguishingredientsofthefiveregionsoftheUnitedStates.
13.02 Identifyflavorprofilesfromdifferentcuisinesoftheworld.
13.03 Compareandcontrasttherelationshipofhistoryandcultureinregionalcooking.
13.04 Prepareandcreativelypresentmenusthatreflectdifferentcultures.
13.05 Examinecompetitiveeventsandopportunitiesrelatedtotheculinarystudents(e.g.FCCLA,SkillsUSA).
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St. Johns Academy of Culinary Arts 2018-19 Chef Gaynor
CulinaryArts3,RestaurantCooks,8800300,14.0-19.0
Unit 1 week 1 Aug. 10-17 12.1: Starting a Career in Foodservice
12.2: Completing Applications Effectively group / individual study
week 2 Aug. 20-24 12.3: The Job Interview group/individual study 12.4: Advancing in a Career 12.5: Careers in the Industry sign in iAuditor
14.0 Researchcollegeandcareeradvancementopportunitiesinprofessionalcookingandbaking.Thestudentwillbeableto:
14.01 Describetheelementsofajobsearchasitrelatestoadvancementopportunities.
14.02 Discussandidentifyprogrampathwayoptionsinyear4.
14.03 Developapersonalcareerplan.
14.04 Demonstrateanunderstandingofentrepreneurshipandtheeconomicimpactoffoodandhospitalityenterprisesontheindustry.
14.05 Explainthebenefitsofmembershipinprofessionalassociations,includingstudentorganizations.
14.06 Explorecompetitionsandscholarshipopportunitiesavailabletotheculinarystudent.
Unit 2
week 3 Aug. 27-31 5.1: Introduction to Purchasing week 4 Sept. 4-7 5.2: Making Purchasing Decisions
week 5 Sept. 10-14 5.3: Managing Purchases 15.0 Followfoodidentification,selection,purchasing,receiving,storing,andinventoryguidelines.Thestudentwillbe
ableto:
15.01 Demonstrateordering,receiving,monitoring,storageandinventoryofparstock.
15.02 Identifyandselectbasicfooditemsaccordingtoqualitystandards.
15.03 Selectbasicfooditemsaccordingtostandardqualities.
15.04 Practiceportioncontrolandutilizecostingprocedures.
15.05 Monitorinventoryandparstock.
Culinary Arts Course Syllabus
St. Johns Academy of Culinary Arts 2018-19 Chef Gaynor
Unit 3 week 6 Sept. 17-21 11.1: Potatoes week 7 Sept. 24-28 11.2: Legumes and Grains week 8 Oct. 1-5 11.3: Pasta week 9 Oct. 8-12 4.1: Salads
End Q1 wk 10 Oct. 16-19 4.2: Salad Dressings and Dips
4.3: Garnishes wk 11 Oct. 22-26 6.1: Meat wk 12 Oct. 29-Nov.2 6.2: Poultry wk 13 Nov. 5-9 6.3: Seafood wk 14 Nov. 13-20 6.4: Charcuterie and Garde Manger
Thanksgiving Break 11/21, 22, 23 16.0 Practiceprofessionalcookingandbakingtechniques.Thestudentwillbeableto:
16.01 Recognizestandardsofqualityaswellasprepareandcreativelypresent:professionalbakestation
items;professionalpantrystationitems;professionalfrystationitems;andprofessionalhotstationitems.
16.02 Prepareandcreativelypresent:appetizers;salads;vegetables;fruits;pasta/rice/cereals;soups/stocks/sauces/gravies;meats;poultry;fish/shellfish;breakfastfoods;sandwiches;horsd’oeuvres;garnishes;ediblecenterpieces.
Unit 4
wk 15 Nov. 26-30 8.5: Chocolate
wk 16 Dec. 3-7 8.6: Specialty Dessert
17.0 Applyscientificprinciplesincookingandbaking.Thestudentwillbeableto:
17.01 Identifythephysicalandchemicalchangesinfoodsthatresultfromtheapplicationofheatorcold.
17.02 Identifytheeffectofvariouslevelsofmoistureonfood.
17.03 Developartistictalentsinthecreationofcenterpiecesfromavarietyofmediums(cookedsugar,chocolate,marzipan).
17.04 Prepareandcreativelypresent:salads,soups/stocks/sauces,yeastbreads,piesandpastries,cakesandicing,specialtydesserts,breakfastfoods,quickbreads,sandwiches,garnishes,ediblecenterpieces.
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St. Johns Academy of Culinary Arts 2018-19 Chef Gaynor
Unit 5 wk 17 Dec. 10-14 8.1: Learning to Work Together
8.2: Becoming a Successful Leader
wk 18 Dec. 17-21 8.3: Interviewing and Orientation 8.4: Training and Evaluation
End Q2, Fall Semester Christmas Break 12/24-1/4
18.0 Identifyandexhibitmanagementskills.Thestudentwillbeableto:
18.01 Identifycharacteristicsofaneffectivemanager.
18.02 Examinemanagementskills.
18.03 Demonstrateeffectivecommunicationskills.
18.04 Usepositivereinforcementtechniquestoincreaseproductivity.
(all weeks)
19.0 Complywithlawsandregulationsspecifictothefoodserviceandhospitalityindustry.Thestudentwillbeableto:
19.01 IdentifyfoodserviceandhospitalitylawsandregulationstoincludeOSHAandtheAmericanswith
DisabilitiesAct(ADA).
19.02 Demonstrateknowledgeoffoodsafetymanagertraining/certificationprogramsthatareaccreditedinFlorida(http://www.myfloridalicense.com/dbpr/hr/food-lodging/ManagerCertification.html).
Culinary Arts Course Syllabus
St. Johns Academy of Culinary Arts 2018-19 Chef Gaynor
CulinaryArts4Track1CulinaryAndHospitalityManagement,8800540,20.0-28.0
Unit 1 week 1 Aug. 10-17 Intro to Hospitality ch. 1: Introducing Hospitality week 2 Aug. 20-24 Intro to Hospitality
ch. 2: The Hotel Business 20.0 Analyzehistoryandtrendsintheculinaryandhospitalityindustry.Thestudentwillbeableto:
20.01 Discusshistoryandtrendsoftheculinary&hospitalityindustry.
20.02 Identifymanagementlevelcareersintheculinary&hospitalityindustry.
20.03 Identifylevelsoftrainingrequiredformanagementcareersinculinary&hospitality.
20.04 Constructanorganizationalchartforlodgingorrestaurantoperations.
20.05 Investigatetheimpactofthehospitalityindustryontheglobalmarket.
20.06 Exploregreening,recyclingandsustainabilitytrendsinthehospitalityindustry.
Unit 2
week 3 Aug. 27-31 Intro to Hospitality ch. 7: Restaurant Management 21.0 Demonstratemanagementskills.Thestudentwillbeableto:
21.01 Identifycharacteristicsofaneffectivemanager.
21.02 Examinemanagementskills.
21.03 Demonstrateeffectivecommunicationskills.
21.04 Usepositivereinforcementtechniquestoincreaseproductivity.
21.05 Demonstratetheabilitytoleadateaminadiverseenvironment.
Unit 3
week 4 Sept. 4-7 Intro to Hospitality ch. 8: Managed Services
22.0 Identifytheelementsofsuccessfulcustomerserviceandtherolemanagementplays.Studentwillbeableto:
22.01 Anticipateguestneeds.
22.02 Evaluateandsolvecustomercomplaints.
22.03 Understandhowmanagementcanempowertheiremployeestohandlecustomerneeds.
22.04 Demonstrateproblemsolvingskills.
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St. Johns Academy of Culinary Arts 2018-19 Chef Gaynor
Unit 4 week 5 Sept. 10-14 Intro to Hospitality ch. 9: Tourism
week 6 Sept. 17-21 Intro to Hospitality ch. 10: Recreation, Attractions, and Clubs week 7 Sept. 24-28 Intro to Hospitality ch. 11: Gaming Entertainment 23.0 Compareandcontrastthedifferenttypesofoperationsintheculinaryandhospitalityindustry.Studentwillbe
ableto:
23.01 Compareandcontrastcommercialandnon-commercialsegmentsinfoodservice.
23.02 Exploretheroleandmanagementpathwayofarestaurantmanager.
23.03 Exploretheroleandmanagementpathwayofahotelmanager.
23.04 Identifyanddifferentiatethedifferenttypesoflodging.
23.05 Identifyanddifferentiatethedifferenttypesofrestaurants.
23.06 Examinethedifferentsegmentsinthetravelandtourismindustry.
Unit 5
week 8 Oct. 1-5 Intro to Hospitality ch. 12: Meetings, Conventions, and Expositions week 9 Oct. 8-12 Intro to Hospitality ch. 13: Special Events
End Q1 wk 10 Oct. 16-19 Intro to Hospitality ch. 14: Leadership and Management 24.0 Demonstratetheskillsnecessaryforplanningandcateringanevent.Thestudentwillbeableto:
24.01 Definecateringanddescribethetypeofeventsthatareusuallycatered.
24.02 Describeandillustratehowcommonthemesarefoundacrosscateringoperations.
24.03 Differentiatebetweenlowcostandelaborateevents.
24.04 DescribetheregulatoryrestrictionsforanapprovedkitchenandstatemandatedFoodSafetyTrainingrequirementsforacateringjob.
24.05 ResearchtherulelanguageinFloridaAdministrativeCoderelatedtocatering.https://www.flrules.org/gateway/ChapterHome.asp?Chapter=64E-11).
24.06 Developamenuforvariouseventsanddeterminefoodpreparationstepsbasedonthevenue.
24.07 Planandprepareavarietyofhorsd’oeuvres.
24.08 Demonstratebeveragepreparationskills.
24.09 Planandpreparedishesthatlendthemselvestovarioustypesofevents.
24.10 Planandorganizeanactualeventusingacquiredskills.
Culinary Arts Course Syllabus
St. Johns Academy of Culinary Arts 2018-19 Chef Gaynor
Unit 6 wk 11 Oct. 22-26 3.1: Introduction to Cost Control
3.2: Controlling Food Costs wk 12 Oct. 29-
Nov.2 3.3: Controlling Labor Costs 3.4: Controlling Quality Standards
25.0 Utilizecostcontrol.Studentwillbeableto:
25.01 Developanaccountingandrecord-keepingsystemusingselectedsoftware.
25.02 Developapurchasing,receiving,storing,andinventorysystem.
25.03 Examinelosspreventionfactorssuchassafety,sanitation,foodhandling,warehandling,maintenance,insurance,andenvironmentaleffects.
25.04 Interpretprofitandlossstatements.
25.05 Identifytheresponsibilityofeachindividualtobeheldaccountableforprofitability.
25.06 Identifyelementsofasuccessfulorganizedfoodserviceoperationinrelationtotime,energy,money,andspaceandcustomerservice(roleofmanagement;importanceoflaborcosts/foodcosts;useofcomputers).
Unit 7
wk 13 Nov. 5-9 Business Writing 101 WORD formatting
wk 14 Nov. 13-20 Business Writing 101 Writing business letters
Thanksgiving Break 11/21, 22, 23 26.0 Utilizehumanresourcemanagementguidelines.Studentwillbe
26.01 Understandanddefinetheroleshumanresourcesplaysinthefoodserviceandhospitalityindustry.
26.02 Explaintheselectionandemploymentprocess.
26.03 Recognizetheimportanceandfinancialimplicationssurroundingemployeeretention.
26.04 Identifyandfollowlocalandstaterules,regulations,andlawsrelativetoareaofoperation.
Unit 8
wk 15 Nov. 26-30 Everfi Food Truck Project wk 16 Dec. 3-7 Everfi Food Truck Project 27.0 Describetherequirementstobeasuccessfulentrepreneurandsmallbusinessownerinthehospitalityindustry.
Thestudentwillbeableto:
27.01 DescribetheimportanceofentrepreneurshiptotheAmericanEconomy.
27.02 Distinguishbetweentheadvantagesanddisadvantagesofbusinessownership.
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St. Johns Academy of Culinary Arts 2018-19 Chef Gaynor
27.03 Evaluatetherisksinvolvedinownershipofabusiness.
27.04 Identifythebusinessskillsneededtooperateasmallbusinessefficientlyandeffectively.
27.05 Researchthestart-upprocessforasmallbusiness(includingregulatoryissues,corporatestructure,financingandinsuranceneeds).
27.06 Createabusinessmodelforafoodserviceorhospitalityoperation.
Unit 9
wk 17 Dec. 10-14 7.1: Introduction to Marketing 7.2: Market Analysis, Identity, and Communication
wk 18 Dec. 17-21 7.3: The Menu as a Marketing Tool 28.0 Exploretrendsinmarketing.Studentswillbeableto:
28.01 Identifymajorsocialnetworks(i.e.Facebook,Twitter)andthenetworksspecifictotheindustry(yelp*,
Foursquare,Urbanspoon,etc.)andexplainhowtheycanbeappliedtoamarketingstrategy.28.02 Usetechnologytobecomeawareoftheacademicandprofessionalnetworkingopportunitiessites
provide.
28.03 Identifyandexplainthefourelementsofthemarketingmix.
28.04 Identifyanddescribesocialmediamarketingpracticessuchasphishingandexplainhowthesepracticesareusedintheculinary/hospitalityfields.
Culinary Arts Course Syllabus
St. Johns Academy of Culinary Arts 2018-19 Chef Gaynor
CulinaryArts4Track2AdvancedBakingTechniques,8800550,29.0-40.0
Unit 1 week 1 Aug. 10-17 research jobs Bureau of Labor Statistics Occupational Outlookch. 1:
Professionalism week 2 Aug. 20-24 ch. 1: Professionalism
ch. 2: Tools and Equipment for the Bakeshop 29.0 Describethehistoryandcultureofbaking.Thestudentwillbeableto:
29.01 TraceinceptionanddevelopmentofBaking&PastryArtsindustry.
29.02 IdentifytrendsintheBaking&PastryArtsindustry.
29.03 IdentifysignificanthistoricalandculturaleventsandmilestonesintheBaking&PastryArtsindustry.
30.0 IdentifycareersinBaking&PastryArts.Studentwillbeableto:
30.01 ExploreinternshipsandentrepreneurshipopportunitiesinBaking&PastryArts.
30.02 ResearchandpresentinformationonacareerinBaking&PastryArtstoincluderoles,responsibilities,educationandtrainingpathwaysandrequirements.
30.03 SummarizecareerprogressioninBaking&PastryArtsindustry.
Unit 2
week 3 Aug. 27-31 ch. 3: Principles of Baking 31.0 DemonstrateanunderstandingofcommonBaking&PastryArtsvocabulary.Studentswillbeableto:
31.01 DefineandrecallcommontermsusedinBaking&PastryArts.
31.02 Applycommonabbreviationsandequivalentsusedinbaking.
31.03 UnderstandthedifferenceandrelationshipofAmericanandClassicalcuisine.
Unit 3
week 4 Sept. 4-7 ch. 4 Bakeshop Ingredients
32.0 IdentifytoolsandequipmentusedinBakingandPastryArts.Studentwillbeableto:
32.01 Identifyanddemonstrateuseandcareofcommonlyusedmeasuringutensils.
32.02 Identifyanddemonstrateuseandcareofcommonlyusedtoolsandequipment.
32.03 Maintainmaintenancelogs.
32.04 Applyproperknifeskills.
32.05 RecognizestylesandvariousformsofBaking&PastryArtstechnology.
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St. Johns Academy of Culinary Arts 2018-19 Chef Gaynor
Unit 4week
5 Sept. 10-14 ch. 5: Mise en Place
33.0 Demonstratebakingmathematicsknowledgeandskills.Studentwillbeableto:
33.01 ShowproficiencyinusingBakersPercentageinstandardizedbakingrecipes.
Unit 5
week 6
Sept. 17-21 ch. 11: Pies and Tarts
week 7
Sept. 24-28 ch. 6: Quick Breads
week 8
Oct. 1-5 ch. 7: Artisan and Yeast Breads ch. 8: Enriched Yeast Bread
week 9
Oct. 8-12 ch. 9: Laminated Doughs
End Q1 wk 10 Oct. 16-19 ch. 13: Cakes and Icings
wk 11 Oct. 22-26 ch. 12: Pastry and Dessert Components wk 12 Oct. 29-
Nov.2 ch. 16: Healthful and Special Needs Baking
wk 13 Nov. 5-9 ch. 19: Restaurant and Plated Desserts
wk 14 Nov. 13-20 ch. 14: Custards, Creams, and Sauces Thanksgiving Break 11/21, 22, 23
wk 15 Nov. 26-30 ch. 15: Ice Cream and Frozen Desserts wk 16 Dec. 3-7 ch. 18: Petit Fours and Confections 34.0 ‘Showsproficiencyinimperialmeasurementsandmetricunits.Thestudentwillbeableto:
34.01 Understandthedifferencebetweenrecipesandformulas.
34.02 Proficientinconvertingrecipesandformulas.
35.0 Preparenutritiousfoodforindividualswithspecialdietaryneeds.Studentwillbeableto:
35.01 Developbakingproductsforpopulationswithspecialdietaryneedsandallergens.
35.02 Developbakingproductswithalternativesweeteners,floursandfatalternatives.
Culinary Arts Course Syllabus
St. Johns Academy of Culinary Arts 2018-19 Chef Gaynor
36.0 Demonstratestandardpreparationskillsforbakedgoods.Thestudentwillbeableto:
36.01 Identifyandselectbakingingredients.
36.02 Storeandhandlebakingproducts.
36.03 Preparebakedproductsusingmixes.
36.04 Preparesweetandsavorypies.
36.05 Prepareandbakequickbreads.
36.06 Prepareandbakeyeastbreads.
36.07 Prepare,bakeandpresentassortedcakes.
36.08 Preparesyrups,sweetsauces,jams,jellies,preservesandgelatins.
36.09 Prepareandapplybuttercreamsandicings.
36.10 Preparebakedproductsthatare“healthy”throughtheuseofalternativeingredients.
36.11 Defineglutensensitivityandtheresultingphysicalconditions.
36.12 Identifyfoodsthatcontainglutenandfoodsthataregluten-free.
36.13 Identifyandselectbasicingredientsusedforgluten-freebaking(includingorganicingredientsandnon-glutenflours).
36.14 Prepareandpresentindividualproductionplateddesserts.
36.15 Prepareavarietyoficecream,sorbetandfrozendesserts.
36.16 Prepareavarietyofchocolatesandcandies.
Unit 6
wk 17 Dec. 10-14 Research and report Molecular Gastronomy-Prezi or PowerPoint Research and report: Allergens and Modifications in Professional Baking-multimedia presentation
37.0 Explaintheconnectionsandinterdependencyoffoodandscience.Thestudentwillbeableto:
37.01 Compareandcontrastthereactionsofdifferentchemicalsonfoods.
37.02 Evaluatehowtheeventualflavorandtextureoffoodingredientsisaffectedbythecookingmethodused.
37.03 Createacharttodoafoodsensoryanalysis.
37.04 Definemoleculargastronomyandresearchtheoriginoftheterm.
37.05 Distinguishbetweenculinarydefinitionsandculinaryprecisions.
37.06 Create,prepare,andpresentanoriginalrecipeusingtheconceptsofmoleculargastronomy.
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St. Johns Academy of Culinary Arts 2018-19 Chef Gaynor
37.07 Researchtopallergens,analyzetheireffectonpersonswithfoodallergies,andhowtocontrolallergycontaminationinthekitchen.
Unit 7 wk 18 Dec. 17-21 Centerpiece and/or competition
On Baking, ch. 10: Cookies and Brownies 38.0 Demonstrateadvancedpreparationskillsforbakingandpastryproducts.Thestudentwillbeableto:
38.01 Identifyandselectadvancedbakinganddessertingredients.
38.02 Storeandhandleadvancedbakinganddessertproducts.
38.03 Prepareadvancedbakedproducts(pies,breads,pastries,etc.)
38.04 Prepare,bakeandpresentspecialtycakes.
38.05 Demonstrateadvanceddecoratingtechniquesusingvariousfrostings/icings.
38.06 Preparegluten-freeproductsusingappropriateblendingandmixingtechniquestoachievehigh-qualitytaste,texture,andappearance.
38.07 Demonstratestrategiesusedincommunicatingwithcustomerswhohaveallergies.
39.0 Applytheknowledgeandskillsnecessarytosuccessfullycateranevent.Thestudentwillbeableto:
39.01 RecognizeanRFP(RequestforProposal)andhowtosendoneout.
39.02 Developaproposalfittingtheconsumer’sneedsanddesirestoabudget,siteselection,permits,transportation,parking,themedevelopment,audio/visualneeds,security,banquetplanning(foodormenudevelopment),seating,rentalequipment,emergencyplans,healthcareandcleanup.
39.03 UseacquiredknowledgetoobtainFoodSafetyManagerCertificatethatisvalidinFlorida(http://www.myfloridalicense.com/dbpr/hr/food-lodging/ManagerCertification.html).
39.04 Assesstheimpactonfoodpreparationandorganizationforonpremisevs.off-premiseevents.
39.05 Developamenuandpricing,costcontrolsandconsumeradvisoriesapplicabletoacateringjob.
39.06 Planandpreparedishesusedindifferentcateringstylesdemonstratingeaseintransportationandservice.
39.07 Describehowtostaffanevent.
39.08 Illustratevariousroomset-upsfordifferentcateringfunctions,includingpropertools,motiontechniques,andstaffneeded.
39.09 Createaplanforfloralarrangements,rentalequipmentrequirements,whattodowithleftovers,andtargetmarketingforacateringjob.
40.0 Demonstratecreativityinpresentingbakedproducts.Thestudentwillbeableto:
40.01 Identifycriterialforachievinganaestheticallypleasingplate.
40.02 Conductsensoryevaluationsofplatedpresentations.
40.03 Practicevariousgarnishingtools.
40.04 Createanediblecenterpieceforpresentationandassessment.
Culinary Arts Course Syllabus
St. Johns Academy of Culinary Arts 2018-19 Chef Gaynor
CulinaryArts4Track3GastronomyandGardeManger,8800560,41.0-47.0
Unit 1
week 1 Aug. 10-17 Servsafe ch. 1: Providing Safe Food *garde manger practical competency checklist
week 2 Aug. 20-24 Servsafe ch. 2: Forms of Contamination
week 3 Aug. 27-31 Servsafe ch. 3: The Safe Food Handler week 4 Sept. 4-7 Servsafe ch. 4: The Flow of Food-An Introduction
week 5 Sept. 10-14 Servsafe ch. 5: The Flow of Food-Purchasing, Receiving, and Storage
week 6 Sept. 17-21 Servsafe ch. 6: The Flow of Food-Preparation
week 7 Sept. 24-28 Servsafe ch. 7: The Flow of Food-Service
week 8 Oct. 1-5 ServSafe ch. 8: Food Safety Management Systems week 9 Oct. 8-12 ServSafe ch. 9: Safe Facilities and Pest Management
End Q1 wk 10 Oct. 16-19 ServSafe ch. 10: Facilities and Pest Management
wk 11 Oct. 22-26 ServSafe Exam Review wk 12 Oct. 29-
Nov.2 ServSafe Certification Exam
41.0 Exhibittheabilitytofollowstatemandatedguidelinesforfoodservice.Thestudentwillbeableto:
41.01 Demonstrateproperpersonalhygiene(handwashing;useofgloves;grooming;properhairrestraints,closed-toeshoes,aprons,uniforms).
41.02 Demonstrateproperfoodhandlingtechniques(thermometeruse;thawingandfreezingmethods;internalcookingtemperatures)utilizingHACCPindustrysafetyandsanitationprocedures.
41.03 Describesymptomsoffoodborneillnessandhowfoodborneillnesscanbeprevented.
41.04 UsepreviousknowledgefromacquiringthefoodsafetymanagercertificationthatisaccreditedinFloridahttp://www.myfloridalicense.com/dbpr/hr/food-lodging/ManagerCertification.html.
41.05 Identifyandutilizefirst-aidproceduresforaccidentsandinjuries.
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St. Johns Academy of Culinary Arts 2018-19 Chef Gaynor
Unit 2 wk 13 Nov. 5-9 FL2, 9.1: Introduction to Water Conservation
Multi-Media presentation wk 14 Nov. 13-20 FL2, 9.2: Energy Conservation
James Beard Foundation Waste Management Program @ Rouxbe.com 42.0 Utilizeindustryrelatedtechnologytoenhancemethodologyandefficiencyofpreparation.Thestudentwillbe
ableto:42.01 Createandpresentaselectionofdesignsfordevelopmentofahospitalitybusinessusingappropriate
softwareapplications.42.02 Recognizetheresourcesavailabletothepublicandprivatesectorregardingthesciencebehindmenu
developmentanalyzingdemographicsfortargetedadvertisingandthevalueof‘keyword’identifiersforsearchengines.
42.03 Developvariousrestaurantmenususingappropriatesoftwareapplications.42.04 Designadvertisementsforhospitalityservicesfordifferentmediausingavarietyofsoftware
applications.42.05 Usetechnologytooperatearestaurantincludinginventory,costing,budgeting,andtrackingnumberof
guestsandprofit.
Thanksgiving Break 11/21, 22, 23
43.0 Examinetheinterconnectionsandinterdependencyofecological,social,andeconomicsystems.Thestudentwillbeableto:43.01 Explainsustainabilityasitrelatestofoodproductionandconsumption.
43.02 Developandapplytheknowledge,perspective,vision,skills,andhabitsnecessarytomakedecisionsandtakeactionstopromotesustainabilityinthekitchen.
43.03 Explainhowfoodsarecultivatedbyvariousnaturalprocesses.43.04 DescribereasonablestewardshipregardingbestpracticesforGreenprogramsincludingenergy
efficiencythroughenergy-savingequipment,wastewatercontrols,productpurchasingandrecycling.
Culinary Arts Course Syllabus
St. Johns Academy of Culinary Arts 2018-19 Chef Gaynor
43.05 Explainhowenergysavingmeasuresincreaseprofitabilityofafoodserviceestablishment.
43.06 DescribereasonablestewardshipregardingbestpracticesforSustainabilityprogramsincludingseafoodsustainability(aquaculture,fisherymanagement–recreationalandcommercial);productpurchasingawareness;andusedcookingoil(greasemanagement,biodieselinitiatives).
43.07 Describecurrenttrendsrelatedtosustainability(local,slowfoodmovement,etc.).
43.08 Prepareseasonal,locallysourcedfarmtotablefoods.43.09 Definethecharacteristicsofthebasiccompositionofaplatedmeal.43.10 ExplainandanalyzetheFDAOrganicguidelines.43.11 Differentiateandexplaincommerciallyprocessedfoodfromorganic,heirloomorartisanalproducts.
43.12 Describetheshorttermandlongtermbenefitsofcleaneatingonthebodyandsociety.
43.13 Demonstratestrategiesusedincommunicatingwithcustomerswhohaveallergies.
Unit 3
wk 16 Dec. 3-7 FL2, 9.4: Sustainable Food Practices Research grading, cuts/cooking, guest chef butchery
44.0 Demonstrateadvancedpreparationskillsforvariousproteins.Thestudentwillbeableto:
44.01 Researchandreportonthequalitygradingprocessformeats.44.02 Identifyandpreparecutsofmeatthatwouldbesuitableformoist/dry/combinationcookingtechniques.
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St. Johns Academy of Culinary Arts 2018-19 Chef Gaynor
44.03 Describethecharacteristicsoforganicmeats.44.04 IdentifyGame/Exoticmeats.44.05 Describetheprocessofagingmeats.
44.06 Preparesteaks,chops,androasts.44.07 PrepareproteinsusingFDAFoodCode:
http://www.fda.gov/food/guidanceregulation/retailfoodprotection/foodcode/default.htm.
45.0 Demonstratebuffetfoodpreparationskills.–Thestudentwillbeableto:
45.01 Preparehotandcoldbeverages45.02 Prepareavarietyofcondiments,accompaniments,saladdressings,coldsaucesandgarnishes.
45.03 Preparecoldsandwiches.45.04 Prepareslicedmeatsforacoldbuffet.45.05 Prepareboundsalads.45.06 Preparecheeseboards,canapés,andcoldhorsd’oeuvres45.07 Plan,setup,andservebuffets.45.08 Select,useandmaintainbuffetequipmentandutensils.45.09 Identifyterrines,galantines,ballotine,charcuterieandforcemeats.45.10 Demonstratepickling,canning,curingandfermentationtechniques.
Unit 4
wk 17 Dec. 10-14 Project-based learning-cater event, capstone project wk 18 Dec. 17-21 Project-based learning-cater event, capstone 46.0 Applytheknowledgeandskillsnecessarytosuccessfullycateranevent.Thestudentwillbeableto:
46.01 RecognizeanRFP(RequestforProposal)andhowtosendoneout.46.02 Developaproposalfittingtheconsumer’sneedsanddesirestoabudget,siteselection,permits,
transportation,parking,themedevelopment,audio/visualneeds,security,banquetplanning(foodormenudevelopment),seating,rentalequipment,emergencyplans,healthcareandcleanup.
46.03 UseacquiredknowledgetoobtainFoodSafetyManagerCertificationthatisvalidinFlorida.http://www.myfloridalicense.com/dbpr/hr/food-lodging/ManagerCertification.html).
Culinary Arts Course Syllabus
St. Johns Academy of Culinary Arts 2018-19 Chef Gaynor
46.04 Assesstheimpactonfoodpreparationandorganizationforonpremisevs.off-premiseevents.
46.05 Developamenuandpricing,costcontrolsandconsumeradvisoriesapplicabletoacateringjob.
46.06 Planandpreparedishesusedindifferentcateringstylesdemonstratingeaseintransportationandservice.
46.07 Describehowtostaffanevent.46.08 Illustratevariousroomset-upsfordifferentcateringfunctions,includingpropertools,motion
techniques,andstaffneeded.46.09 Createaplanforfloralarrangements,rentalequipmentrequirements,whattodowithleftovers,and
targetmarketingforacateringjob.46.10 Plan,organize,andcateranactualeventusingacquiredskills.
47.0 Developandimplementacapstoneproject.Thestudentwillbeableto:47.01 Createamenu(maybegourmetorthematic)usingoriginalrecipesorreferencesmustbecited.Manual
mustbeprintedandpresentedprofessionally.47.02 Planforuseofappropriatetableware,linensanddecorations.47.03 Developpurchaseordersforallfooditems,supplies,toolsandequipmentincludingvendorsandprices.
47.04 Createatimelineallowingsufficienttimeforpreparation,service,cleanupandincludenotatedHACCPcontrolpoints.
47.05 Prepareacostanalysisfortheevent–costperpersonandpermenuitem.
47.06 Createamealandpresentittoapanel.
47.07 Delivera5-10minuteoralpresentationonthisprojectutilizingatleastoneformofmulti-mediatechnology.
47.08 Photographorvideotapeallskillsbeingdemonstrated.