CULINARY II

COURSE OVERVIEW

This is a semester course open to students who have successfully completed Culinary I and have a desire to explore the culinary arts in more depth. Students will have the opportunity to explore careers in the food industry as well as acquire marketable skills in the area of food safety utilizing national and state of R.I. Dept. of Health code. Topics will include kitchen basics such as knives and smallware, seasonings and flavorings, cooking methods, preparing and presenting food from appetizers to desserts, while incorporating local and global cuisine. Nutrition and wellness following new federal guidelines will be incorporated into menu planning. Students will creatively design a restaurant menu and analyze the business of running a restaurant. Finally, students will develop a resume showcasing their new skills.

This course is aligned with Portsmouth High School's Mission and Expectations for Student Learning.

The mission of Portsmouth High School is to be an ever-improving respectful community where all students are challenged as individuals to develop intellectual curiosities and to use immense bodies of knowledge proficiently as they learn to value the past, thrive in the present, and prepare for the future.

ESSENTIAL QUESTIONS:

How can I prepare for a career in food production and services?

  • Why is it important to follow food safety and sanitation procedures?
  • How do I implement procedures to minimize risk?
  • How do I select, use and maintain food production and food service equipment?
  • Why is it necessary to produce a variety of food products that meet customer needs?
  • What leadership qualities are needed to be an entrepreneur in the food service industry?

PHS CARES

Community-Academic Achievement-Respect-Excellence-Success

  
  
  

ACADEMIC EXPECTATIONS:

This course is aligned with Portsmouth High School’s Mission and Expectations for Student Learning.

All students will be required to:

1.)   ACCESS and GATHER information through reading, writing, listening and use of technology. 

2.)   CRITICALLY ANALYZE INFORMATION

3.)   UTILIZE EFFECTIVE PROBLEM SOLVING TECHNIQUES

4.)   COMMUNICATE EFFECTIVELY

5.)   APPLY the knowledge, skills and values learned in a wide variety of disciplines

SOCIAL and CIVIC EXPECTATIONS:

The Applied Arts Department expects that all students will:

1.)   Honor school policies and procedures as stated in the Portsmouth High School Student Handbook. 

2.)   Practice Academic Integrity

3.)   Demonstrate respect for self and others in a diverse community

4.)   Act in a responsible manner and be accountable for your actions

5.)   Develop future goals for lifelong learning.

 

FAMILY & CONSUMER SCIENCES EDUCATION NATIONAL STANDARDS

The curriculum is aligned to the Family and Consumer Sciences Education National Standards

Nutrition and Wellness 14.00

 

Comprehensive Standard

Demonstrate nutrition and wellness practices that enhance individual and family well-being.

Content Standards

14.1 Analyze factors that influence nutrition and wellness practices across the life span.

14.2 Evaluate the nutritional needs of individuals and families in relation to health and wellness across the life span.

14.3 Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span.

14.4 Evaluate factors that affect food safety from production through consumption.

14.5 Evaluate the influence of science and technology on food composition, safety, and other issues.

 

APPLIED LEARNING STANDARDS:

 

 

 

TEXTBOOK:

 

 

 

MATERIALS

REQUIRED:  

 

 

PS problem solve, CT critical thinking, R research, E evaluate and reflect, C Communication

 

 

The Culinary Institute of America Introduction to Culinary Arts. Boston, Massachusetts 02116: Pearson Prentice Hall, 2007

*Text is used as a reference; no student text available. 

 

3-Ring binder (one inch)-binder with inside pockets preferred

Notebook or lined paper for notes

Pencil or pen (blue or black ink)

 

GRADING

The grade for this course will be based on daily attendance, participation in class discussions, class work, special projects, homework assignments, participation in laboratory experiences, tests and quizzes.

  Class Work: Tests/quizzes*, class participation, written assignments,

    special projects, homework.      40%

 

Laboratory Work: Lab participation, individual efficiency, skill proficiency,

   finished product, clean-up.    60%

 

   Total    100%

 

*Tests are given with prior notice.  Quizzes are given at any time without prior notification.  Tests and quizzes are based on materials covered in the classroom, media viewed, guest speakers, laboratory work, and homework/textbook assignments.

ATTENDANCE & 

BEHAVIOR

 

 

· Students are expected to be in their seats and ready to begin class when the tardy bell rings.

· Students are expected to attend to necessary visits to the bathrooms and lockers before class.

· Remain in your seat until the teacher dismissed you.

· Raise your hand to ask questions of the teacher and before answering questions.

· Refer to the student handbook for the school’s policy concerning unexcused absences.

· Refer to the student handbook for the school’s policy concerning school tardiness and arriving late to class.

· Single day absence: The student should be prepared to make up the missed work the next day and should check with the teacher about what work was missed.

· Extended absences: The student will have one week upon his/her return to school to make arrangements to make up missed work.  

 

 

Parents: If you have any questions or concerns,  please do not hesitate  to contact me at PHS 683-2124, ext. 2412, email leaverc@portsmouthschoolsri.org