Culinary I

 

            This course is designed to prepare students for a successful career in all areas ofCulinary Arts by providing real work experience in a professional environment.  Students will learn basic food preparation skills.  Topics covered include kitchen safety and sanitation, foodborne illness, table etiquette, nutrition, knowledge of food facts, and various cooking methods.  Samples prepared during lab are for tasting and evaluating, and will be from the various food groups.  By the end of the semester, students will have gained basic food preparation knowledge and have a secure introduction to the food service industry.

                                      

                                             

Family and Consumer Science

Culinary I – C105

Mrs. Tucci

Office Hours-by appointment-C116

 Course Syllabus

 

Topics Covered

 

• Keeping Food Safe
• Prevention of Food Borne Illness
• Sanitation and cleanliness
• Accident Prevention and fire safety                            
• Basic cooking methods
• Accident Prevention                              
• Proper food storage
• Basic food preparations
• Equipment ID, care and uses
• Measurements
• Recipe terminology
• Knife ID, use and care                           
• Basic baking and pastry preparation
• Ingredient ID and tasting and techniques
• Basic Nutrition 

 

Food Groups Covered

• Fruits/Vegetables
• Grains
• Dairy
• Beef and Poultry

Grading

 

70% = Assessments (Labs, Projects, computer lab research, test, quizzes) 

30% = Assignments (classwork, participation)

 

Classroom Expectations:

Be on time and prepared with supplies.
Be respectful of teacher and each other.
Cell phones and ear buds must be put away. (infractions may affect class participation grade)
Be responsible to make up missing work. (students are responsible for missed assignments)