Beginning/Advanced Foods

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    Course Number/Title: Foods 130,  Beginning Foods

    Credit: ½ credit          

    Department: Business

    Teacher: Keith Collins                    

    Prerequisites: Beginning Foods-None,        

    Course Description:

    The objective of the Beginning Foods course is to make students familiar with all aspects of the culinary field. Students will leave the class with the knowledge in the following areas:

    1. Kitchen sanitation and cleanliness
    2. Food groups
    3. Menu preparation to include all meals (breakfast, brunch, lunch, dinner)
    4. Proper use and maintenance of cutlery
    5. Proper use of all kitchen equipment including safety instructions
    6. Measuring skills
    7. Recipe reading and recipe adjustment
    8. Nutrition Guidelines
    9. Garnishing

    Essential Questions: What makes an effective menu? What are the tools needed to cook effectively? How does one prepare foods in a modern kitchen? How does one prepare food safely and in a timely manner? How does one cook and eat in a healthy manner?

     

    Units of study (with corresponding Common Tasks, GEs, Power Standards and/or National Standards that will be assessed):

    1. Kitchen Sanitation and Cleanliness (AAFCS-Culinary Arts Assessment Competencies 1B)
    2. Meal Preparation (AAFCS 6A, 6B)
    3. Proper Use of kitchen Equipment (AAFCS 6E)
    4. Measuring Skills (AAFCS 6C)
    5. Recipe Reading and adjustment (AAFCS 6C, 6D)
    6. Costing on menus (AAFCS 6F)
    7. Use of cooking techniques on International menus (AAFCS 7A)

     

    Texts and/or materials:

    Johnson and Wales Culinary Essentials

    GEs, Power Standards and/or National Standards Addressed:

    American Association of Family and Consumer Sciences-Assessment and Certification Competencies (www.aafcs.org)

    Course Assessments (including Common Tasks) and Grading Policy (including a listing of the rubrics used to assess the Common Tasks):

    Weekly grades will be based on the following criteria:

    • being on time
    • being ready to work
    • participating
    • cleaning
    • tasting
    • ATTITUDE

    MUHS Course Criteria/ Syllabus Template

     

    Course Number/Title: Foods 140-Advanced Foods  

    Credit: 1/2              

    Department: Business

    Teacher: Keith Collins                   

    Prerequisites: Advanced Foods must have completed Beginning Foods

    Course Description: The objective of this course is to give the student a chance to improve upon their skills learned in Beginning Foods. The focus will be on international cuisine. International Foods introduces the student to the contributions various ethnic groups have made to American cookery. The advanced student will become familiar with the geography, food history, customs, common ingredients and preparation techniques from countries all over the world. The student will continue to develop skills in kitchen organization, teamwork and equipment use.

     

    Essential Questions: What are the cuisines of the world and how do they relate to American cuisine? What are the ingredients and techniques used to cook foods found around the world? What are the advanced cooking skills needed to cook international foods?

    Units of study (with corresponding Common Tasks, GEs, Power Standards and/or National Standards that will be assessed):

    Learn advanced cooking techniques (NASAFACS 8.5.2 Demonstrate a variety of cooking methods including roasting and baking, broiling, smoking, grilling, sautéing, frying, deep frying, braising,

    stewing, poaching, steaming, woking, convection, microwaving, and other emerging technologies)

    Develop and Prepare Menu (NACAFACS 9.5.3 Prepare food for presentation and assessment.)

    Taste and evaluate prepared international foods (NACAFACS 9.5.6 Conduct sensory evaluations of food products.)

    Report on specific countries and their culinary influence (NACAFACS 14.1.2 Compare the impact of psychological, cultural, and social influences on food choices and other nutrition practices)

     

    21st Century Learning Expectations Addressed: Problem Solving, Flexibility and Adaptability, Productivity Initiative Self-Direction, Cross Cultural Skills

     Texts and/or materials: Various international cookbooks

    GEs, Power Standards and/or National Standards Addressed:

    www.doe.in.gov/octe/facs/NASAFACS

    National Standards for Family and Consumer Sciences Education

     

    Course Assessments (including Common Tasks) and Grading Policy (including a listing of the rubrics used to assess the Common Tasks):

     Weekly grades will be based on the following criteria:

    • being on time
    • being ready to work
    • participating
    • cleaning
    • tasting
    • ATTITUDE

     

    Common Core Standards

    • CC:RI.9-12.1, CC:W.9-12.4, CC: W. 9-12. 7, CC: W. 9-12. 8,

    CC:W.9-12.10, CC:L. 9-12. 4, CC:L. 9-12. 5, CC: SL. 9-12.

     

    Beginning Foods Course Expectations

     

    1. Class starts at 12:10 Monday through Friday. We use the clock in the class so learn it and go by it. Lateness WILL NOT BE TOLERATED!!! And your grade will be affected.
    2. Everyone is treated with respect in the classroom and in the kitchens. There is to be no swearing in class or kitchen.
    3. A significant portion of your grade is based on your attitude so come prepared to participate and work in your cooking groups. Your weekly grade will be based on the following criteria:
    • being on time
    • being ready to work
    • participating
    • cleaning
    • tasting
    • ATTITUDE
    • No horsing around. You will be asked to leave the kitchen and the class itself. This is a safety issue and I have very little tolerance for this.
    1. All students will participate in all aspects of the class and all aspects of the kitchen. This will include the food preparation, tasting, and CLEANING of dishes and the kitchen in general. YOU WILL BE ASKED TO TASTE FOODS AND DO DISHES ON A DAILY BASIS!!! If you are unable to help in all aspects then you do not belong in this class.
    2. All cooking utensils and appliances are to be treated knowledgably and with respect. If you do not know how to use an appliance or utensil then ask an instructor.
    3. If you do not know something, ASK! Not knowing and not asking one of the teachers is not an excuse.
    4. NO cell phones in class or kitchen. I will take them away and your grade will be affected.
    5. Dress and sanitation: Hair must be pulled back. Aprons are to be worn everyday when working in the kitchen. No loose clothing such as hoodies are to be worn in the kitchen. No open toed shoes are to be worn (this is a health and safety issue). You are welcome to bring a pair of shoes to keep in the classroom. If you come to class without the proper footwear then you can not participate in class and will get an F for the day.
    6. Students should be sampling their products the correct way (not tasting with their fingers) but snacking is to be done only with the permission of an instructor. All students need to ask the instructor when they will be taking food out of the kitchen.
    7. On Mondays when we show cooking shows students are expected to watch the show. You are not to do other work from another class. These Mondays are a privilege and if they are abused then we will be having quizzes on them every week or stop them altogether and do bookwork.