Culinary Arts 3

Culinary Arts Three Syllabus 

Course Outline

 

 Review of Personal Hygiene, Sanitation and Safety

Topics covered include prevention of food-borne illness through proper handling of potentially hazardous foods, personal hygiene habits, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating.

 

Marketing the Menu

Students will study various types of menus and the factors contributing to an effective menu including menu development, item descriptions, layout, design, pricing, and sales mix.

 

The Art of Service

 Students will study all aspects of customer service including types of service, staff roles and responsibilities, money handling and service equipment.  Students will have an opportunity to practice their skills in the school’s retail food service operation.

 

Preparing for a Successful Career

Students will examine the various trends in the foodservice industry and how they relate to the different job opportunities.  Students will have an opportunity to participate in a mock interview, write a resume and cover letter, and complete college applications.

 

American Regional and International Cooking

Students will study cuisines of various countries with a focus on cultural and geographic influences, unique ingredients and preparation techniques.  The cuisine from New Orleans, Germany, Italy and the Middle East will be highlighted

 

Food Service Management

Topics include management basics, leadership skills, facility design and management, and food service standards and regulations.

 

Restaurant Kitchen Desserts

 Students will learn a variety of desserts that can quickly and easily be made in a restaurant kitchen without a bakery facility.

 

Retail Sales and Special Event Planning and Execution

Students will participate in the planning and execution of six special culinary events

 

Baking and Pastry Skill Development 2

An introduction to the principles and techniques used in the preparation of high-quality baked goods and pastries.  Topics include yeast products and cakes.  Production items will then be sold in the retail food operation.

 

Kitchen Management

Topics covered will include food cost controls, production planning inventory and food purchasing.

 

 

Retail Sales and Special Event Planning and Execution

Students will participate in the planning and execution of six special culinary events.

Emphasis will be placed on holiday foods, retail lunches, and various catering functions

 

Preparation for NOCTI Exam in Culinary Arts

Formal review for both written and practical exam

 

 

 

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