Culinary Arts 10

Introduction to Culinary Arts

COURSE DESCRIPTION:
Food is fundamental to life. Not only does it feed our bodies, but it’s often the centerpiece for family gatherings and social functions with friends. In this course, you will learn all about food including food culture, food history, food safety, and current food trends. You’ll also learn about the food service industry and try your hand at preparing some culinary delights. Through hands-on activities and in-depth study of the culinary arts field, this course will help you hone your cooking skills and give you the opportunity to explore careers in this exciting industry.


Unit 1: The History and Development of the Food Service Industry
Learning Objectives:

1. Discuss the history and development of the food service industry.

2. Describe the major accomplishments of famous chefs from history.

3. Summarize the influence of historical entrepreneurs in the food service industry in the United States.

4. Analyze how current trends in society affect the food service industry.

ASSIGNMENTS:

 The History and Development of the Food Service Industry: Unit Text QuestionsHomework10 points
 The History and Development of the Food Service Industry: Online Introduction to Culinary Arts Lab QuestionsHomework20 points
 Unit 1 Discussion Assignment 1Discussion5 points
 Unit 1 Discussion Assignment 2Discussion5 points
 Unit 1 Quiz – The History and Development of the Food Service IndustryQuiz15 points

Unit 2: Food, People, and Society
Learning Objectives:

1. Explain how taste and smell combine to give foods their flavors.

2. List physical, psychological, cultural, and environmental influences on food likes and dislikes.

3. Discuss global food diversity.

ASSIGNMENTS:

 Food, People, and Society: Unit Text QuestionsHomework10 points
 Food, People, and Society: Online Introduction to Culinary Arts Lab QuestionsHomework10 points
 Unit 2 Discussion Assignment 1Discussion5 points
 Unit 2 Discussion Assignment 2Discussion5 points
 Unit 2 Quiz – Food, People, and SocietyQuiz15 points

Unit 3: Basic Nutrition

Learning Objectives:

1. Explain the basics of nutrition.

2. Interpret food labels.

3. Identify different dietary needs.

4. Relate nutrition to health and wellness.

ASSIGNMENTS:

 Basic Nutrition: Unit Text QuestionsHomework10 points
 Basic Nutrition: Online Introduction to Culinary Arts Lab QuestionsHomework10 points
 Culinary Arts Portfolio Assignment #1Homework35 points
 Unit 3 Discussion Assignment 1Discussion5 points
 Unit 3 Discussion Assignment 2Discussion5 points
 Unit 3 Quiz – Basic NutritionQuiz15 points

Unit 4: Culinary Arts Safety
Learning Objectives:

1. Explain the basics of safety in culinary arts.

2. Identify safety hazards in the food service workplace.

3. Explain the basics of sanitation in a professional kitchen.

4. Discuss procedures for cleaning commercial kitchen equipment.

5. Demonstrate and utilize proper pest control procedures.

6. Identify and utilize first-aid procedures for accidents and injuries.

ASSIGNMENTS:

 Culinary Arts Safety: Unit Text QuestionsHomework10 points
 Culinary Arts Safety: Online Introduction to Culinary Arts Lab QuestionsHomework20 points
 Culinary Arts Portfolio Assignment #2Homework35 points
 Unit 4 Discussion Assignment 1Discussion5 points
 Unit 4 Discussion Assignment 2Discussion5 points
 Unit 4 Quiz – Culinary Arts SafetyQuiz15 points

Unit 5: Laws and Regulations Governing Food Service
Learning Objectives:

1. Explain why laws governing food service exist.

2. Identify laws and regulations specific to the food service industry.

3. Fill out an application for a food service permit application.

4. Interpret a restaurant inspection form.5. Analyze restaurant inspection scores.

ASSIGNMENTS:

 Laws and Regulations Governing Food Service: Unit Text QuestionsHomework10 points
 Laws and Regulations Governing Food Service: Online Introduction to Culinary Arts Lab QuestionsHomework20 points
 Unit 5 Discussion Assignment 1Discussion5 points
 Unit 5 Discussion Assignment 2Discussion5 points
 Unit 5 Quiz – Laws and Regulations Governing Food ServiceQuiz15 points

Unit 6: Fundamental Skills in Culinary Arts
Learning Objectives:

1. Read, follow, and convert standardized recipes.

2. Demonstrate mastery of standard weights and measures used in the food service industry.

3. Use, follow, prepare, and plate standardized recipes creatively.

4. Identify various moist and dry cookery methods.

ASSIGNMENTS:

 Fundamental Skills in Culinary Arts: Unit Text QuestionsHomework10 points
 Fundamental Skills in Culinary Arts: Online Introduction to Culinary Arts Lab QuestionsHomework5 points
 Culinary Arts Portfolio Assignment #3Homework25 points
 Unit 6 Discussion Assignment 1Discussion5 points
 Unit 6 Discussion Assignment 2Discussion5 points
 Unit 6 Quiz – Fundamental Skills in Culinary ArtsQuiz15 points

Introduction to Culinary Arts Midterm Exam
Learning Objectives:

* Review information acquired and mastered from this course up to this point.

* Take a course exam based on material from the first five units in this course (Note: You will be able to open this exam only one time.)


ASSIGNMENT
:

 Introduction to Culinary Arts Midterm ExamExam50 points
 Midterm Discussion AssignmentDiscussion5 points

Unit 7: Careers in the Culinary Arts Industry
Learning Objectives:

1. Identify occupations in the food service and culinary arts industry.

2. Identify levels of training required for food service and culinary arts occupations.

3. Analyze the importance of balancing a career, family, and leisure activities.

ASSIGNMENTS:

 Careers in the Culinary Arts Industry: Unit Text QuestionsHomework10 points
 Careers in the Culinary Arts Industry: Online Introduction to Culinary Arts Lab QuestionsHomework10 points
 Culinary Arts Portfolio Assignment #4Homework25 points
 Unit 7 Discussion Assignment 1Discussion5 points
 Unit 7 Discussion Assignment 2Discussion5 points
 Unit 7 Quiz – Careers in the Culinary Arts IndustryQuiz15 points

Unit 8: Becoming Employable in the Culinary Arts Industry
Learning Objectives:

1. Apply effective practices for managing time and energy.

2. Apply team-building skills.

3. Apply decision-making and problem-solving skills.

4. Demonstrate how to properly answer business phones.

5. Develop and exhibit good work ethic.

6. Identify traits for gaining and retaining employment.

ASSIGNMENTS:

 Becoming Employable in the Culinary Arts Industry: Unit Text QuestionsHomework10 points
 Becoming Employable in the Culinary Arts Industry: Online Introduction to Culinary Arts Lab QuestionsHomework20 points
 Unit 8 Discussion Assignment 1Discussion5 points
 Unit 8 Discussion Assignment 2Discussion5 points
 Unit 8 Quiz – Becoming Employable in the Culinary Arts IndustryQuiz15 points

Unit 9: Finding a Job in the Culinary Arts Industry
Learning Objectives:

1. Develop a personal career plan that includes goals, objectives, and strategies.

2. Identify resources for a job search and conduct a job search using current technology for jobs at various levels of the industry.

3. Identify professional organizations related to hospitality/food service.

4. Create a resume.

5. Identify opportunities and research requirements for career advancement.

6. Identify food service related community service opportunities.

7. Demonstrate proper interview techniques.

8. Employ mentoring skills to inspire and teach others.

ASSIGNMENTS:

 Finding a Job in the Culinary Arts Industry: Unit Text QuestionsHomework10 points
 Finding a Job in the Culinary Arts Industry: Online Introduction to Culinary Arts Lab QuestionsHomework25 points
 Unit 9 Discussion Assignment 1Discussion5 points
 Unit 9 Discussion Assignment 2Discussion5 points
 Unit 9 Quiz – Finding a Job in the Culinary Arts IndustryQuiz15 points

Unit 10: Opening a Restaurant
Learning Objectives:

1. Identify the three basic types of restaurants.

2. Identify new technologies in food service.

3. Calculate the costs of running a restaurant.

4. Plan a menu.

ASSIGNMENTS:

 Opening a Restaurant: Unit Text QuestionsHomework10 points
 Opening a Restaurant: Online Introduction to Culinary Arts Lab QuestionsHomework20 points
 Culinary Arts Portfolio Assignment #5Homework15 points
 Unit 10 Discussion Assignment 1Discussion5 points
 Unit 10 Discussion Assignment 2Discussion5 points
 Unit 10 Quiz – Opening a RestaurantQuiz15 points

Unit 11: Marketing a Restaurant
Learning Objectives:

1. Identify push and pull marketing techniques and discuss their uses.

2. Discuss the importance of a public relations campaign.

3. Discuss the role of Internet marketing in the food service industry.

4. Develop a marketing plan for a restaurant concept.

ASSIGNMENTS:

 Marketing a Restaurant: Unit Text QuestionsHomework10 points
 Marketing a Restaurant: Online Introduction to Culinary Arts Lab QuestionsHomework10 points
 Culinary Arts Portfolio Assignment #6Homework25 points
 Unit 11 Discussion Assignment 1Discussion5 points
 Unit 11 Discussion Assignment 2Discussion5 points
 Unit 11 Quiz – Marketing a RestaurantQuiz15 points

Unit 12: Managing a Restaurant
Learning Objectives:

1. Analyze the concepts of customer service and determine the critical moments of good service.

2. Identify security procedures necessary to prevent liability and loss.

3. Determine proper receiving, storage, and distribution techniques.

ASSIGNMENTS:

 Managing a Restaurant: Unit Text QuestionsHomework10 points
 Managing a Restaurant: Online Introduction to Culinary Arts Lab QuestionsHomework10 points
 Culinary Arts Portfolio Assignment #7Homework25 points
 Unit 12 Discussion Assignment 1Discussion5 points
 Unit 12 Discussion Assignment 2Discussion5 points
 Unit 12 Quiz – Managing a RestaurantQuiz15 points

Introduction to Culinary Arts Final Exam
Learning Objectives:

* Review information acquired and mastered from this course up to this point.

* Take a course exam based on material from units six to ten in this course – the last five units. (Note: You will be able to open this exam only one time.)


ASSIGNMENT
:

 Introduction to Culinary Arts Final ExamExam50 points
 Final Culinary Arts PortfolioHomework25 points
 Class Reflection Discussion AssignmentDiscussion10 points