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Culinary I/II  

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CULINARY I

Course Description: 

 

This advanced course allows students to increase competencies in a variety of food preparation techniques. Emphasis will be placed on food presentation, garnishing, menu planning and the skills necessary to prepare for a career in the culinary arts profession. Leadership development will be provided through the Family, Career and Community Leaders of America.

 

Grade Level:  11-12

Credits:   1.0 – 3.0

 

 

Technical Content / Process

 

 

Students will:

 

 

  1. assess the impact of the hospitality industry on local and state economies.
  2. analyze and revise an employability portfolio.  
  3. analyze the effect that career demands have on family life.
  4. research the roles of individuals engaged in culinary services.
  5. apply critical and creative thinking, logical reasoning and problem solving skills in the field.
  6. demonstrate personal and interpersonal skills that enhance working relationships and obtaining jobs i.e. employability skills.
  7. use accepted industry terminology and technical information.
  8. practice grooming and dress requirements of the industry.
  9. demonstrate knowledge of quality customer service.
  10. demonstrate table setting and food presentation techniques.
  11. use computer based menu systems to create menu layout and design. 
  12. outline steps in establishing an entrepreneurial business such as catering.
  13. analyze cost and evaluate its relationship to profit.
  14. explore entrepreneurial opportunities and develop a marketing plan.
  15. demonstrate use of industry equipment, tools and supplies.
  16. operate & maintain tools and equipment following safety procedures and OSHA requirements.
  17. demonstrate skills in knife, tool and equipment handling.
  18. demonstrate proper weighing and measuring techniques.
  19. practice basic safety( first aid/CPR skills). 
  20. demonstrate food handling principles.
  21. practice inventory procedures including first in/first out concept.
  22. examine the applicability of convenience food items.
  23. apply menu-planning principles to develop and modify menus.
  24. demonstrate a variety of cooking methods (i.e. dry & moist).
  25. prepare various meats, seafood and poultry.
  26. prepare various stocks, soups, sauces and gravies.
  27. prepare various fruits, vegetables, pasta, and breakfast foods.
  28. prepare canapés , appetizers, hor d’oeuvres, and garde manger.
  29. evaluate options when using seasonings and flavorings.
  30. apply principles of food preparation to produce a variety of food products and beverages for quantity cooking for special events.
  31. apply the fundamentals of baking to a variety of products.
  32. prepare a variety of gourmet foods including international cuisine.
  33. assess employment opportunities and preparation requirements.
  34. demonstrate written, verbal and non-verbal communication skills. 
  35. apply time management skills. 
  36. utilize activities of the Family, Career and Community Leaders of America student organization as an integral component of course content and leadership development.
  37. apply math, science, English/language arts,  and communication skills within technical content. 
  38. practice and implement HACCP concepts.
  39. opportunities provided for acquiring industry certifications (KOSSA, AAFCS Pre-PAC Assess, ServSafe, etc.)

 

 

Connections

 

  • National Standards for Family and Consumer Sciences
  • Partnership for 21st Century Skills
  • Kentucky Core Academic Standards – Former PL/VS Program of Studies
  • Common Core Standards for Mathematics and English/Language Arts
  • Kentucky Occupational Skills Standards Assessment (KOSSA) Standards
     

 

CULINARY II

Course Description: 

 

In this course, students resume progress in pursuing competencies in food production and services. Orientation to the food service industry and development of food preparation skills are reinforced.  Food service management functions are introduced.  More in-depth information is provided and higher levels of skills are taught.  Time is provided for work based learning opportunities.  Leadership development will be provided through the Family, Career and Community Leaders of America.

 

Grade Level:  11-12

Credits:   1.0 – 3.0

 

 

Technical Content / Process

 

 

Students will:

 

 

  1. assess importance of global food production and food service technologies.
  2. research the roles and function of individuals engaged in food production and food service careers.
  3. demonstrate personal and interpersonal skills that enhance working relationships and obtaining jobs.
  4. demonstrate use of current technology required by the industry.
  5. practice culinary skills through work based learning opportunities. 
  6. demonstrate knowledge of quality customer service.
  7. outline steps in establishing an entrepreneurial business such as catering.
  8. demonstrate knowledge of cost analysis and its relationship to profit.
  9. demonstrate use of equipment, tools and supplies required by the industry.
  10. demonstrate knowledge of factors that contribute to food borne illnesses.
  11. practice food service safety and sanitation procedures.
  12. demonstrate proper weighing and measuring techniques.
  13. practice grooming and dress requirements of the industry.
  14. maintain tools and equipment following safety procedures and OSHA requirements.
  15. practice basic safety and first aid/CPR skills.
  16. use computer based menu systems to create menu layout and design.
  17. prepare quantities of food and evaluate cooking applications.
  18. prepare quantities of food and evaluate baking applications.
  19. prepare a variety of hot and cold beverages.
  20. practice inventory procedures including first in/first out concept, date markings and specific record keeping.
  21. distinguish between specific American, English, French and Russian service including place setting and napkin folding techniques.
  22. analyze roles of employees in the front/back of the house operations.
  23. plan, prepare and serve a variety of meals and special events (ex. Brunch, receptions, teas, luncheon and dinner parties).
  24. manage the planning, preparation, service, clean-up, and evaluation a variety of meals and special events in the role of student manager for in-school events or outside worksite events.
  25. present food proposals or banquet event orders to clients with effective marketing techniques.
  26. design and use garnishing and display techniques to create a food display for various occasions and events.
  27. project profit and loss including labor, food, capital, and other costs.
  28. update employability portfolio.
  29. apply math, science and communication skills within technical content.
  30. demonstrate employability and social skills relevant to the career cluster.
  31. utilize activities of the Family, Career and Community Leaders of America student organization as an integral component of course content and leadership development.

 

Connections

 

  • National Standards for Family and Consumer Sciences
  • Partnership for 21st Century Skills
  • Kentucky Core Academic Standards – Former PL/VS Program of Studies
  • Common Core Standards for Mathematics and English/Language Arts
  • Kentucky Occupational Skills Standards Assessment (KOSSA) Standards

 

     

 

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        Russell County Schools
        404 S Main St.
        Jamestown, KY 42629

        Phone: 270.343.3191
        Fax: 270.343.3072
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