"Tell me what you eat, and I'll tell you what

you are"~ Anthelme Brillat-Savarin

 

 AUTUMN & SPRING 2010-11: SCHEDULE

PHILOSOPHY The Family and Consumer Sciences curriculum is designed to meet the overall goal of education: to prepare students to function in an ever-changing world.  As students assume the multiple roles of citizen, family member, worker, consumer and parent, they will need both knowledge and skills with which to make wise decisions.  To accomplish this, the Family and Consumer Sciences curriculum provides two special components: the family/consumer focus and the worker/career focus.  Both components provide learning experiences that allow students to develop insights into the interactions within families and the integration of work, home, and family.  These opportunities are experienced in diverse settings through multi-disciplinary activities that respond to changing needs and emphasize positive relationships among individuals, families and the community. The program at Staples is elective and open to students in grades 10-12.  The focus is the worker/career component of the curriculum that teaches students transferable skills, problem solving, planning strategies and technological skills in activity and production-oriented settings.  The courses are written and designed to reflect the competencies cited by the SCANS Report and reflected in the design of the state CAPT test; they are supported by the Board of Education in the Schools of the Future document. 

 THESE COMPETENCIES INCLUDE:

Applying critical thinking skills to decision-making Identifying, organizing, planning and allocating resources Working in different technological mediums Developing employment competencies Understanding the cultural universals as they relate to human development and

differing lifestyles THE FAMILY AND CONSUMER SCIENCES CURRICULUM AT THE HIGH SCHOOL INCLUDES:

Child Development Child Study (The Play School) Culinary Arts

 

CULINARY ARTS COURSE DESCRIPTIONS

CURRICULUMKNOWLEDGE AND SKILLS

 CULINARY ARTS ICOURSE DESCRIPTION:

  Culinary Arts I is an introductory course for students to gain experience working in

a professional kitchen environment, using professional smallwares and equipment, while learning the principles of baking and pastry.

Emphasis is placed on techniques and technology used in the foods industry. Students will learn safety and sanitation competencies, quantity food preparation

and conversions, food storage requirements, weights and measures. Students’ objectives will be focused on practical application of skills and

competencies while preparing a variety of baked goods. Products prepared will include: Cookies, Biscuits, Quick breads, Pour-batters, Tortillas & Flatbreads, Phyllo & French puff pastry, Pies, Pizza, Cinnamon Rolls & Yeast dough, Cakes, etc.!

 KNOWLEDGE:

Understands the importance of food safety, proper sanitation concepts and personal hygiene when working with and around food Compares the use of various techniques, methods, ingredients and equipment in planning, producing and serving various baked goods and pastries Knows the vocabulary of basic food preparation Understands the importance of planning, time management and efficiency with regards to food production Knowledgeable of basic modifications that will provide a healthier diet Knows how to produce baked goods and pastries in quantity Understands basic conversions for production of baked goods Comprehends the principles of science as they relate to baking and pastry preparation Recognizes the responsibilities of an individual working as part of a team

 SKILLS:

Maintains a safe and sanitary work environment while preparing foods Demonstrates excellent work habits by performing tasks responsibly and efficiently Can maintain a professional attitude at all times and work consistently as a team player Demonstrates appropriate techniques of food preparation Utilizes the appropriate interpersonal and communication skills Utilizes the appropriate ingredients, equipment and smallwares required for each formula and recipe Adapts or converts recipes/formulas to meet the needs of the day’s production Employs effective decision making strategies in the planning and preparation of foods Applies the principles of science as the relate to baking and pastry production

 

 CULINARY ARTS IICOURSE DESCRIPTION:

  As an extension of the Culinary Arts I course, students enrolled in Culinary Arts II

continue to follow the guidelines and apply food preparation skills as they relate to the standards set by the foodservice industry.

Students explore the foods and culture of a variety of international and regional American areas as well.

Students will use technology to aid them in this query. Each week the students develop a menu resulting from that inquiry and build on their production skills and competencies through practical application.

Students will prepare a full range of menu items from appetizers and hors d’oeuvres to soups, salads, entrées and desserts.

The skills emphasized will be equipment identification and usage, preparation of menu items, safety, sanitation and efficiency.

They will continue to apply and demonstrate their knowledge and expertise through class production and school-based catered events.

 

 KNOWLEDGE:

Identifies qualities necessary to be employed in the foodservice industry. Begins to develop an awareness of careers in the foodservice industry Understands safety and sanitation guidelines and requirements as set by the foodservice industry and local health department as they apply to a professional foodservice establishment and/or commercial kitchens Knows the basic principles of nutrition as they relate to menu planning and recipe development. Knows the staple ingredients and basic food pairings as they relate to cross-cultural and regional American menu and recipe development. Know the influences of various cultures on American regional foods. Knows basic rules of recipe conversion as they apply to quantity foods preparation. Identifies the cultural, economic and social conditions as they relate to the foods industry.

 SKILLS:

Demonstrates excellent work habits by performing tasks responsibly and efficiently. Can maintain a professional attitude at all times and works consistently as a team player. Demonstrates the appropriate techniques of food preparation. Utilizes the appropriate equipment and smallwares required for each recipe or formula. Demonstrates proper sanitation and food safety practices at all times during daily production. Can keep production areas organized and waste to a minimum. Can maintain the standards of a commercial kitchen. Can assess the cost of preparing items for production or for catered functions. Can create a purchase list of needs for weekly or daily orders.

 ADVANCED CULINARY ARTS

COURSE DESCRIPTION:

The objective of this course is to continue to build on skills emphasized in both the Culinary Arts I and II courses, introduce business management concepts as well as expand upon recipe and menu development skills. Lab work revolves around menu production with extra emphasis on knife skills and production efficiency, utilizing  seasonal (often organic) ingredients and ingredients unfamiliar to the students’ palates, as well as strategizing production leadership and creative initiative. Students will take a much more in depth approach to the study of ingredients, recipes and menus. Students will continue to use technology to aid them in this inquiry. Students will also continue to cater school-based events.

 KNOWLEDGE:

Recognizes the responsibilities of an individual working as part of a brigade system Can analyze the factors that will influence menu planning and menu design Identifies the characteristics of a restaurant and/or catering manager and the skills necessary to fulfill the position Can compare and contrast food costs in relation to menu and production needs Understands production schedules Comprehends the importance of accuracy in forecasting with regards to production needs Identifies the cultural, economic and social conditions as they relate to the foods industry. Comprehends the breakdown of meats, poultry and seafood Understands seasonality of fruits and vegetables Identifies fruits and vegetable in season Comprehends the basic principles behind sustainable agricultural practices

 SKILLS:

Demonstrates appropriate interpersonal and communication skills    Comprehends design and operation of a catering operation or restaurant     Applies proper management skills to the operation of a Food Service establishment.     Applies the concepts of mathematics as related to conversions     Maintains effective purchasing and other operational records.     Demonstrates appropriate use and care of ingredients, food preparation tools and equipment.     Can keep production areas organized and waste to a minimum. Can maintain the standards of a commercial kitchen. Can assess the cost of preparing items for production or for catered functions. Can create a purchase list of needs for weekly or daily orders. Demonstrates proper techniques of breaking down proteins, vegetables and preparation of grains and starches. 

  

CULINARY ARTS RUBRICCHEF INSTRUCTORS:CECILY I. GANS

OFFICE 179, ROOM 182CAFÉ 183 203-341-1342CECILY_GANS@WESTPORT.K12.CT.US ALISON MILWE-GRACEOFFICE 172, ROOM 184CAFÉ 183ALISON_MILWE-GRACE@WESTPORT.K12.CT.US LAURA WENDTOFFICE, ROOM 184CAFE 183

LAURA_WENDT @WESTPORT.K12.CT.US   

CULINARY ARTS CLASSES WILL BE GRADED IN THREE AREAS: 

1.      CLASS PRODUCTION

a.      Individual Participation1.      Professionalism and attitude2.      Attendance and/or punctuality3.      Organization and time management

b.      Team Participationc.      Sanitation Assignments

2.      TESTS AND QUIZZES

a.      Performance Basedb.      Written

3.      JOURNALS, REPORTS, PROJECTS AND RESEARCH

a.      Quality of workb.      Timeliness

 STUDENTS WILL BE EVALUATED DAILY/WEEKLY ON A 0-4 SCALE: 

4 = A               3 = B               2 = C               1 = D            0 = FA(4):                                                                                                                                           

Arrives to class on time Rarely asks to leave No unexcused absences Productive throughout the entire class period on culinary-related material Takes initiative and goes beyond expectations for assigned tasks Has and maintains a very positive attitude Works in harmony with classmates, assisting others when individual tasks

are completed Reads and/or listens to directions, follows through on assigned task(s) Practices excellent sanitation practices and safety procedures

Consistently maintains personal responsibility and integrity B(3):

Arrives to class on time Occasionally asks to leave No unexcused absences Completes assigned tasks Requests next assignment and keeps busy Maintains a positive attitude and is kind to others Listens and shares ideas, sees their part as part of the whole Works well independently with minimal assistance May need an occasional reminder of verbal or written instruction Practices excellent sanitation practices and safety procedures

C(2): Frequently tardy; leaves class for periods of 10-15 minutes at a time Has unexcused absences Completes only assigned tasks Positive attitude, tolerates others Works with the help of others Needs to be frequently reminded of instructions and/or to stay on task Needs to be reminded of safe sanitation and safety procedures Is reluctant to take personal responsibility; lacks integrity and pride in work

D(1): Frequently tardy and/or late; leaves class for extended periods of time Has 3+ unexcused absences Completes only part of the assigned task; takes little personal responsibility Needs frequent reminding to stay on task Negative attitude, disrespectful to others, disruptive Doesn’t follow written or verbal directions even after reminders Frequently needs to be reminded of safe sanitation and safety procedures Takes no personal responsibility and lacks integrity and pride in work

F(0): 3+ unexcused absences; no work made up Disruptive; rarely or doesn’t complete assigned tasks Doesn’t practice safe sanitation practices and safety procedures even when

reminded Takes no personal responsibility and lacks integrity and pride in work

MAKEUP WORK, Production-related PRODUCTION MUST BE MADE UP TO RECEIVE FULL CREDIT.Arrangements may be made after class or upon completion of the daily assignment by speaking to Chef Gans or Chef Grace or Chef Russo and/or by calling 341-1342. Written make-up work or research assignments may be designed, given fair notice, for a student who is not able to participate in production-related makeup work and/or assignments or when a student has had an extended EXCUSED absence or illness. Please give fair warning when an excused absence is expected so that a student may complete work before returning to school.

 BEHAVIORS THAT ARE NOT TOLERATED:

  CLASS DISRUPTION

THREATS TO SAFETY

BLATANT AND/OR PURPOSEFUL IMPROPER SANITATION

LAZINESS DISRESPECT FOR THE CHEF AND/OR YOUR CLASSMATES

HARASSMENT, THREATS AND/OR INAPPROPRIATE BEHAVIOR

Top of Form

Kitchen Lab/Service 

 Poor10 pts

Fair15 pts

Good20 pts

Superior25 pts

Safe Food Handling Environment 25 %

PoorStudent did not wash hands or tie hair back. Student did not rewash hands after each new task.

FairStudent did not complete both requirements. Students washed hands minimally.

GoodStudent did wash hands properly at the beginning and throughout the lab and did tie hair back.

SuperiorStudent demonstrated mastery of food-handling.There was no cross-contamination with food and food was stored properly.

Preparation/Techniques 25 %

PoorThe group did not review recipe and have proper "mise en place" of food or equipment. Students did not practice demonstrated techniques for food preparation.Food did not get prepared.

FairThe group only completed "mise en place" of either food or equipement.Student used some of the demonstrated techniques. Student did not pay attention to demonstration or recipe details.Food qaulity was unservable.

GoodThe group had good "mise en place." Student used the demonstrated techniques for food preparation during lab.Student paid attention to details to recipes and demonstrations.Food tasted good.

SuperiorThe group had great "mise en place" with recipe notes.Student demonstrated finsihed food product exactly as per chef demonstration.Food tasted excellent.

Professionalism/Teamwork25 %

PoorStudent only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to

FairStudent worked but complained, refused non-preferred tasks, or quit before all tasks were complete.

GoodStudent demonstrated a willingness to complete all tasks including clean up tasks. Student worked steadily

SuperiorStudent mastered the use of customer service and professional attitude.Student demonstrated

work. through the lab and participated in all kitchen tasks.

leadership by effectively delegating tasks to others.

Safety/Sanitation 25 %

PoorDid not follow safety rules. Did not use safe food handling techniques. Did not use kitchen equipment in a safe manner. Did not clean up during preparation to prevent accidents.

FairStudent tried to use equipment safely and correctly. Careless at times and did not always follow the rules.Attempted to follow safe food handling procedures.

GoodStudent demonstrated safe and correct use of all kitchen equipment used for the lab.Student followed safe food handling procedures.

SuperiorStudent mastered all aspects of sanitation before, during, and after service.Student adhered to HACCP standards.

Grading Scale 20-18 points = A17-15 points = B14-13 points = C12-11 points = D10-00 points = F