Course Information. Year II
Food production, management, and services
Advanced exploratory
(Grades 10, 11, 12)
5 credits full year- college I- (2 periods)
10 credits full year- college I- (2 periods)
20 credits full year-college I- (4 periods)
Prerequisite: none
Instructor Information.
John O'Malley
Chef/Instructor
508-696-1882 ext.135
Textbook:
Culinary essentials
Materials:
Chef Jacket, Hat
Course Descriptions/Objectives.
The course will use both “hands on” in the kitchen and classroom exercises;
· To be made aware of the skills and training required becoming productive personnel in the Culinary Arts field;
· To demonstrate proficiency in the related mathematics and theory which pertains to the food industry
· To demonstrate an understanding for the need of sanitary food handling practices and personal hygiene.
The Course catalog lists “the objective of this course is to expose the student to a more in-depth overview of the culinary area beyond the vocational exploratory program. This course will concentrate on culinary skills in baking; vegetable and fruit preparation; meat, fish and poultry preparation; and soups, sauces, and dessert preparation. Emphasis will be given to hands-on activities.”
Week 1 Sanitation and safety Review
Safety test
Kitchen inspection
Week-2 Chapter 16Seasonings & Flavorings
Section 16-1: Enhancing Food
Section 16-2: Herbs & Spices
Section 16-3: Condiments, Nuts & Seeds
Section 16-4: Sensory Perception
Week-4 Chapter 17Breakfast Cookery
Section 17-1: Breakfast Food Basics
Section 17-2: Meat & Egg Preparation
Section 17-3: Breakfast Breads & Cereals
Week 6 Chapter 18Garde Manger Basics
Section 18-1: What Is Garde Manger?
Section 18-2: Salads & Salad Dressings
Section 18-3: Cheese
Section 18-4: Cold Platters
Week-8 Chapter 19Hot & Cold Sandwiches
Section 19-1: Sandwich Making Basics
Section 19-2: Preparing Hot & Cold Sandwiches
Week-10 Chapter 20Stocks & Sauces
Section 20-1: Stocks
Section 20-2: Sauces
Week 11 Thanksgiving Pie sale and fall clean-up
Week-13 Chapter 21Soups & Appetizers
Section 21-1: Making Soups
Section 21-2: Hot Appetizers
Week 15 Chapter 22Fish & Shellfish
Section 22-1: Fish Basics
Section 22-2: Shellfish Basics
Section 22-3: Cooking Fish & Shellfish
Week 16 Review for Cumulative mid-term
Week 17 Review for Cumulative mid-term
Week 18 Mid-Term
Week 19 Chapter 23Poultry Cookery
Section 23-1: Poultry Basics
Section 23-2: Cooking Poultry
Week 21 Chapter 24Meat Cookery
Section 24-1: Meat Basics
Section 24-2: Meat Cuts
Section 24-3: Principles of Cooking Meat
Week 23 Chapter 25Pasta & Grains
Section 25-1: Pasta
Section 25-2: Rice & Other Grains
February Vacation
Week 25 Chapter 26Fruits, Vegetables & Legumes
Section 26-1: Fruits
Section 26-2: Vegetables
Section 26-3: Legumes
Week-27 Chapter 27Baking Techniques
Section 27-1: Bakeshop Formulas & Equipment
Section 27-2: Bakeshop Ingredients
Week-29 Chapter 28Yeast Breads & Rolls
Section 28-1: Yeast Dough Basics
Section 28-2: Yeast Dough Production
April Vacation
Week-31 Chapter 29Quick Breads
Section 29-1: Quick Bread Basics
Section 29-2: Making Biscuits
Section 29-3: Making Muffins
Week-33 Chapter 30Desserts
Section 30-1: Cookies
Section 30-2: Cakes
Section 30-3: Pies
Section 30-4: Specialty Desserts
Week 34 Final Practical Exams
Week 35 Clean-up
Week 36 Final Exam (related)
Culinary Arts Kitchen Curriculum
This is taught to all grade levels and is based on the most current menus that are being served in the dining room or other venue. Specials served in the dining room allow for variety and advanced techniques to be taught to advanced students. Banquet preparation is taught on an as needed basis, as customers request banquet preparations.
A Skill curriculum is being implemented to assure that basic skills are covered. An example of it’s grading rubric follows