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Culinary Arts Syllabus
Course Description: Culinary Arts is a three year
program which provides students with a hands-on experience in the
preparation, service, and managerial tasks involved in the food service
industry. Areas of concentration include safety, sanitation, cost
control, inventory control, culinary math, food preparation, culinary
terminology, ala carte and banquet service, and dining room procedures.
Course Objective: Students will progress from the
fundamentals of food service, to actual hands-on activities involved
in the daily operation of our forty seat, student run restaurant,
The American Bounty Café. Through our three year curricula,
we create the opportunity for our students to acquire the skills and
knowledge they need to build successful careers in the ever-changing
food service and hospitality industry.
Course Requirements: 1st Year - Technical writing
paper, Oral Presentation and Year 1 ProStart Certification Exam, and
Level 1 Mid-term and Final exams.
Oral Presentation, 2nd Year - Research paper, Year 2 ProStart Certification
and Sanitation Certification (ServSafe), and Level 2 Mid-term and
Final Exams.
Research Paper, Oral Presentation, 3rd Year Senior project, and Level
3 Mid-term and Final exams.
Criteria for Assessing Student Performance:
Daily Grade 25% Class participation, Preparedness, Attendance and
Behavior
Homework 20% Reading & Workbook Assignments, Worksheets and Projects
Competencies 30% Practical Work, Restaurant Activities, Oral Presentation
and
Technical Writing Papers
Tests 25% Section Quizzes, Chapter Tests, Certification Exam, Practical
Exams
Textbooks, Related Readings:
ProStart Yr. 1 Course Book & Workbook, ServSafe Certification
Course Book,
Class Resource Books and The Professional Chef 7th Edition –
reference book.
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